Plant-based snacks and new twists on Asian cuisine are among the top trends heading into 2020, according to Comax Flavors’ annual forecast.

Plant-Powered Snacks

According to Innova Market Insights, there was a 17% increase in the growth of snacks with a health claim in launches between 2013 and 2017 and a 22% rise in those with a nutritious claim. Launches with plant-based ingredients grew at a 44% CAGR during the period. Furthermore, 80% of consumers are willing to pay more for snacks with health attributes, according to the Hartman Group’s The Future of Snacking Study.

“To address consumers’ insatiable quest for better-for-you plant-based foods, Comax created the Plant-Powered Snacks collection formulated for a variety of snacks,” says Catherine Armstrong, Comax’s vice president of corporate communications. This plant-based collection is vegan, kosher and can be used in all plant-based applications.

Flavors in this group include:

Maple Bacon Ranch, Honey Sriracha, and Lemon Truffle

Asian Influences

The younger generation continues to crave adventurous and authentic global flavors and share their discoveries on Instagram as well as other social media sites. Attracted to unique flavors, colors, and textures, there has been a boom in Asian food and beverages.

According to Foodable Research Labs, Asian flavors on menus at fast-casual restaurants are up nearly 30% year over year. Furthermore, millennials have increased menu consumption of Asian flavor-based menu items by more than 12% year over year.

“Comax recognizes the younger generations’ desire to experiment, explore global flavors, and broadcast their experiences on social media. In response, Comax has created the Asian Influences collection inspired by trending food and beverages,” says Armstrong.

This Asian inspired, multicultural flavor collection can be used in several applications such as non-alcoholic and alcoholic beverages, beverage syrups, dairy, ice cream, baked goods, and nutrition and performance products.

Flavors in this group include:

Milk Tea, Japanese Pancake, and Ube Vanilla

So Doughlicious

Eating raw cookie dough is a nostalgic act and thanks to pasteurization and heat treatment, 2017 was the breakout year for safe, edible raw cookie dough. Regardless of age, edible cookie dough continues to excite adults and children alike.

According to Technomic’s MenuMonitor, cookie dough is seeing a 9% year over year growth on restaurant menus while the cookie category increased 2.6% to reach $8.8 billion for the 52 weeks ending March 24, 2019, according to IRI data.

“Whether raw or baked, consumers of all ages have a soft spot for cookies and Comax created the So Doughlicious assortment as a nod to childhood,” says Armstrong. This comforting and nostalgic collection can be used in a variety of applications such as dairy, ice cream, baked goods, nutrition and performance products, confections, non-alcoholic and alcoholic beverages, and beverage syrups.

Flavors in this group include:

Birthday Cake Cookie Dough, Cold Brew Coffee Cookie Dough, and S’mores Cookie Dough