Foods and beverages that offer consumers multiple sensations
in a bite or a sip are on the rise in the global marketplace. Connected to the
consumer's search for new experiences, which is one of the macro trends in consumption,
brands have been exploring more and more possibilities, filling the shelves
with innovative and surprising products. technologyify
Creativity combined with the use of technology in the
development of new products has been able to assertively explore the connection
between the senses to provide more memorable and exciting consumption
experiences. And in the most varied categories. worldbeautytips
Unusual flavors, such as botanical , ethnic and exotic
flavors, differentiated shapes, vibrant colors and interesting textures have guided
innovations around the world. technologyford
And as the perceptions of the senses in the act of eating
are intimately connected, exploring characteristics in an integrated way is a
way to further enhance some attributes of food. techiesin
For example, shapes can drive taste expectations and even
the taste experience. This is what the article “ Giving Shape to Flavor” points
out , published by researchers Carlos Velasco (Imagineering Institute,
Iskandar, Malaysia), Charles Spence (Department of Experimental Psychology,
Oxford University, Oxford) and Adrian D. Cheok (City University London,
London). blog4techies
Likewise, carbonation, different temperatures and textures
are attributes that also influence how a consumer perceives flavor.
Flavor, color, texture and shape
Beside the taste, the color, texture and appearance of food
are high among the factors to win over the consumer. This is what reports such
as those from Mintel Four Food & Drink 2019, confirming the trend of
2016 Eat with Your Eyes , and Trend New
Sensations of 2018 Food & Drink; and Innova Market Insights, with
Discovery: The Adventurous Consumer .
Coloring traditional products with bright or unusual colors,
such as pink chocolate, purple biscuits and blue gin have been presented as an
alternative that arouses the interest, especially of the younger generations.
It's curious and ungrammatical.
Likewise, there is room to experiment with innovations in
multiple textures.
“Food and beverage
brands are increasingly exploring new texture possibilities, being creative
with layers of chewy, crunchy, liquid and soft elements to give consumers the
unexpected feeling of multiple textures,” says Mintel Trend New Sensations of
2018 of Mintel Food & Drink.
The use of natural ingredients , such as nuts, seeds,
grains, fruits and vegetables, combined with innovative techniques has provided
the creation of textures that promote unusual experiences, in addition to
making food more nutritious, in line with another macro-consumption trend : de
health and wellness. Aloe vera and coconut cream are two examples of these
natural ingredients that can add a chewy texture to different types of
products, such as ice cream or carbonated soft drinks, according to Mintel.
The multiple textures allow to meet the needs and desires of
different generations. Softness has been widely explored in products that are
easy to chew and swallow for older people in Japan. younger consumers. With one
more detail: stronger carbonation can, for example, increase fruit flavors.
In global food and beverage launches between May 2017 and
April 2018, according to Mintel, the most used claims in relation to texture
were those that alluded to the crispness and softness of a product.
New product formats can help highlight the strength of the
food's visual appeal. Innovations have been presented to the market in line
with the concepts of convenience, experience and health and well-being .
Extra-thin cookies are a hot example. Among Brazilian adult consumers, 19% said
they were interested in buying thinner biscuits with crunchier textures
(Mintel/2018).
Change in temperature is another aspect explored to change
the texture and physical properties of a product, in addition to influencing
the sensory perception of consumers. Peppers and ginger are among the
ingredients that help to create a feeling of warmth in the products.
The combination of new textures, shapes and colors in the
products has a particular potential to attract younger generations, hungry for
new experiences, which can be shared on social networks.
Check out 22 examples of global releases that explore
multi-sensoriality below. There are foods and beverages from different
categories, such as candies and confectionery, confectionery, dairy products,
beverages, snacks and ice cream:
