Typically florals are associated with sight and smell, but they are now moving increasingly into taste through botanical flavors. Trend Hunter Research Advisor and Editor Courtney Scharf discusses how botanicals and flowers are being used more and more as a basis for flavor.
The main culprit in this new trend is lavender, which is being incorporated into recipes for everything from chocolate s'mores to rich floral cakes. Lavender is commonly used as a natural sleep aid or de-stressor in aromatherapy, so it makes sense that it would also be used in drinks designed to take the edge off (including martinis). Botanical flavors can also be used in ice cubes rather than the drinks themselves, which also ads an aesthetic element to your beverage.
Flower Flavoring
Trend Hunter's Courtney Scharf Talks About Botanical Flavors to Enhance Food
Trend Themes
1. Botanical Flavors - Opportunity for disruptive innovation in creating unique and refreshing food and beverage products using botanical flavors.
2. Lavender Infusion - Opportunity to harness the calming and aromatic properties of lavender to create innovative recipes and beverages.
3. Edible Flowers - Opportunity to explore the use of edible flowers as a flavorful and visually stunning ingredient in culinary creations.
Industry Implications
1. Food and Beverage - Opportunity for food and beverage companies to incorporate botanical flavors and edible flowers into their product lines, catering to consumer demand for unique and experiential tastes.
2. Aromatherapy - Opportunity for the aromatherapy industry to expand its offerings and explore the use of botanicals in creating products for taste-based experiences.
3. Hospitality - Opportunity for restaurants, bars, and hotels to incorporate botanical flavors and edible flowers into their menus, providing customers with innovative and visually appealing dining experiences.