dsm-firmenich has announced that Peach+ is the 12th annual ‘Flavor of the Year’ for 2024, inspired by Pantone’s Peach Fuzz, its 2024 colour of the year.
The selections were based on emerging trends in the consumer landscape. For more than 20 years, both companies have observed similar trend sources, drawing inspiration from a wide variety of influences including culinary, fashion, packaging and multimedia design, architecture, art and more.
Peach+ is an invitation to dsm-firmenich customers to innovate with this beloved flavor, to go beyond the traditional juicy sweet aspects to also consider softer, smoother, lighter, more refreshing, textural elements.
“Now in its 12th year, the announcement of the Flavor of the Year is an eagerly anticipated event,” said Maurizio Clementi, EVP Taste for Taste, Texture & Health at dsm-firmenich. “The delicate and natural qualities of Peach+ call for diverse applications across multiple food and beverage industries, and we are excited to see the innovations of our clients upon receiving this news.”
“Our research reveals that peach has many multifaceted meanings,” addded Jeffrey Richard Schmoyer, VP of Human Insights for Taste, Texture & Health at dsm-firmenich. “And peach is incredibly emotional. While the peach has a long history, it also has an innovative future.” According to Emotions 360™, a proprietary dsm-firmenich consumer study that measures consumer emotions associated with ingredients, the peach is somewhat unique in that it has many innate qualities that contrast, such as being both indulgent and pampering, but also refreshing and revitalising, and youthful, but nostalgic.
Peach is growing in popularity in some regions and categories. The most prevalent areas for growth are in carbonated soft drinks, nectars, candies, ready-to-drink teas, teas, flavoured alcoholic drinks, yogurt and fruit preparations, dairy drinks, juices containing peach, and fruit preserves.
Other areas which are showing promise for growth, according to dsm-firmenich, are functional drinks and powdered soft drinks as well as side dishes, noodles, processed cheeses and protein analogs.
’’Flavor of the Year showcases emerging trends in flavour through proactive sensory experiences and creations, and completes its mission year after year, which is to empower our customers to be leaders in global trends,” concluded Mikel Cirkus, Global Creative Director for Taste, Texture & Health at dsm-firmenich.
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