Innovation in Floral Applications

You can’t go wrong with pretty colors and romantic, floral flavors. For this very reason, floral flavors continue to have widespread appeal. Rose, lavender, hibiscus and orange blossom continue to be the leading choices and are expected to continue to gain traction and visibility this year. Their exotic notes and natural appeal make them a wise choice for new product launches in any application. From pre-packaged bakery mixes and ready-to-drink beverages to cocktails and yogurt, flavorists are discovering new ways of infusing exciting combinations of both the new and nostalgic in their products.


Still regarded as an artisanal flavor in the culinary world, lavender, which can be created with natural lavender extract, is finding its way into stylish fares such as lavender hot chocolate, simple syrup as well as lavender shortbread cookie mix. Already considered a winner because of its insta-worthy appeal, lavender is also very versatile in that it complements both savory and sweet dishes. The bright floral flavor adds the perfect twist to dressings, ice cream, lemonade, rubs and one could argue all desserts. Lavender’s subtle hints of mint, citrus and peppery-like nuances pair well with berry flavors.


A number of innovative new floral  applications for the emerging rose flavor, as well as buying trends among consumers, have led flavorists to think again about this classic flavor. We all know that roses smell delightful and are one of the many things that highlight the spring season, but adding the taste to beverages and foods can make even the biggest skeptic rethink this flavor application. It’s subtle spicy nuances and honey accords make it excellent in baking applications, dry beverage mixes such as instant coffee, cocoa, protein blends, and a perfect addition to dry mixes such as pancake, waffle, protein mixes, muffin, beverage and meal replacers.


Consumers looking for healthier lifestyles are not trading in their preference for different food experiences and tastes. Hibiscus, which can be created with organic hibiscus extract and and other products from Advanced Biotech’s Natural Aromatics collection has now become a standard rather than a novelty. Although it has a strong floral aroma and a woody astringent character, hibiscus’ flavor also gives way to its subtle and delicate fruity undertone. It’s floral and slightly tangy nature has allowed it to fuel the launches in beer, tea, yogurt and chocolates, with the most new launches occurring in the US, Brazil, Italy, Spain, Mexico and Denmark. It is versatile for beverages as it can be consumed in cold int he warmer weather months and acts a flavor modifier for winter teas.


When it comes to orange blossom, which can be created through the use of natural neryl acetate, one of the biggest areas for innovation has been the mixing of classic minty flavors with flavors such as chocolate, vanilla, and citrus for a unique twist. While they still offer the same refreshing qualities as oranges, they also offer consumers new experiences and flavor combinations. Comparing orange-flavored products and orange-blossom-flavored products head-to-head, a clear trend comes to light. Orange blossom is viewed as more “premium” and “unique” than orange flavored products. Orange blossom provides delicate and exotic taste that offer a touch of sophistication to otherwise typical products.


As floral flavors continue to pollinate the food and beverage industry, flavorists have more opportunities than ever to experiment with these delicate and exotic flavors. The market will only continue to grow as more flavors than ever are released for consumers to enjoy.