14 Jan 2019 --- Bell Flavors & Fragrances (Bell F&F) has unveiled ten key trends that highlight new innovations within the flavor and fragrance industry, in the company’s fifth edition of its annual Spark trends program. Spark is Bell’s insider resource for new and emerging consumer trends as well as flavor and fragrance inspirations, including indigenous and cultural flavors traditions from Asia, South America and Europe.
The flavor trends within this years’ Spark program include revisiting the culinary building blocks of the US. Flavors will also be explored throughout the expanse of Eastern European cuisines as well as traveling across Africa. The crossroads of cooking methodologies and ingredients are visited through the indigenous flavors of South America, while Korean cuisine is also reaching beyond taste and aroma.
This years’ fragrance Spark trends take an aromatic voyage through Vietnam to explore the indigenous beauty and cultural inspirations. The natural beauty realm takes quality to a higher level with cleaner labels and simplified natural ingredients.
Ancestral tribal roots from the past are making their way into the modern world through music, fashion and beauty, while scent awakens the aura through energetic healing connections to the soul. Contrasting shock factors that deliver powerful punches of creativity in a world where bold is the new normal. Looking back is also a crucial step that reveals the impact these trends have made in the constantly changing world of fragrance, the company reports.
Kelli Heinz, Bell’s Vice President of Marketing comments: “Bell’s Spark trend program has become one of the most reputable trend forecasts for product development that analyzes different data points combined with consumer insight to generate trends for flavor and fragrance concepts.”
“Each year Bell measures our previous forecasts to see where they have been embedded in the marketplace, validating our unique trend curation process. The new Spark trends are sure to ignite our customer’s creativity and inspire their senses for future flavor and fragrance developments.”
