Consumers have a plethora of food and beverage choices in the market. Savory scents inspired by Quick Service Restaurants (QSR) are having a moment, the frozen food aisle heats up, and coffee innovation continues. See the latest activity.
1) SAVORY SCENTS ARE HAVING A MOMENT
Limited-edition fragrance launches inspired by Quick Service restaurants are not new. However, fine fragrance launches inspired by savory flavors continue to emerge. From condiments to fast food, this year has seen a slew of limited-edition savory scents. In August, Hellmann’s partnered with Tennessee Titans quarterback Will Levis on the limited-edition Will Levis No. 8 mayonnaise-inspired scent. The fragrance “combines hints of tart lemon, coffee, musk, vanilla, and a mayonnaise accord.” Also in August, Auntie Anne’s translated its iconic pretzel scent into an exclusive fragrance, named Knead: Eau De Pretzel scent, which is “infused with notes of buttery dough, salt, and a hint of caramel sweetness.” Earlier in the year, to promote the launch of UK KFC’s Ultimate BBQ Fried Chicken Sandwich with original recipe chicken, crispy onions, and barbecue sauce topped by a brioche-style bun, the brand released the limited-edition No. 11 Eau de BBQ fragrance. The scent was designed to capture the “irresistible scent of a BBQ” and is described as having “smoky and woody notes with an undertone of charcoal” and the top notes mimic the brand’s secret blend of 11 herbs and spices. Inspired by a slice of pizza and a can of Coke, Snif, introduced Slice Society and Soda Snob limited-edition fragrances. The Slice Society featured “basil, tomato sauce, and crust notes with hints of powdery iris and creamy sandalwood.” Soda Snob was a more literal translation of an ice-cold Coca-Cola with “fizzy and syrupy notes with hints of cinnamon and lemon.” Not a fine fragrance, but an honorable mention is Malin + Goetz’s new Tomato Home Spray. Inspired by Matthew and Andrew’s Hudson Valley garden, the alcohol-free formula with an odor-neutralizing technology is a “fresh, verdant blend of herbs like basil, lavender, and mint, intertwined with green ivy and rich, ripe tomato notes from San Marzano leaves. Accents of mandarin, petitgrain, cedarwood, and green pepper enrich the scent, evoking the lush fragrance of a late summer vegetable garden.”
Will these limited-edition scents inspire perfumers to explore more savory ingredients and prime consumers to seek savory fine fragrances? Watch as more unexpected flavor ingredients inspired by food and beverages are interpreted into fine fragrances.
2) THE FROZEN FOOD AISLE HEATS UP
According to Conagra and NielsenIQ, the U.S. frozen food market was worth $78 billion for the 52 weeks ending December 2, 2023. Circana’s research found that 8 in 10 Americans choose frozen food at least once weekly, and most consume it about four times each week. According to the National Frozen & Refrigerated Foods Association’s (NFRA) Atomik survey of 2,000 consumers:
- Nearly all respondents (99%) find inspiration for dinner in the frozen aisle
- 83% agree that frozen food makes meal planning easier
- 64% say frozen foods help them combat rising grocery costs
Frozen food has come a long way since TV Dinners. From breakfast and snacks to global-inspired cuisine and dessert, frozen food is on fire. Frozen snack brand Totino’s made its first foray into the frozen breakfast aisle with Breakfast Snack Bites in three flavors: Cheesy Chorizo Scramble, Sausage and Cheese Scramble, and Pork Shoulder Bacon and Cheese Scramble. BettrBowl debuted at Aldi’s in two varieties: Birria Rice Bowl and Chipotle Chicken Bowl. The products are all-natural and made from fresh sustainable sourced ingredients free of fillers, hydrogenated oils, corn syrup, added sugars, and preservatives. Saffron Road, a Certified B Corp, crafts authentic, restaurant-quality global recipes. The brand recently added four new frozen meals to its portfolio, including Drunken Noodles, Fire-Roasted Adobo Chicken, Korean Fire-Roasted Chicken, and Vegetable Bibimbap. Hot Sauce brand Tapatio debuted a line of frozen entrees in four varieties Beef Enchiladas, Chicken Enchiladas, Salsa Verde Steak Bowl, and Salsa Roja Chicken Bowl. Laoban has expanded with the introduction of Bao Buns in three flavors Chinese Style BBQ Pork (Berkshire pork seasoned with Chinese BBQ spices), Sesame Chicken (free-range chicken, shiitake mushrooms, and sesame), and Spicy Beef (Grass-fed beef with chili and cumin).
On the sweet side, MyMochi introduced Waffle Bites, “the first-ever frozen waffles made with the sweet rice flour used in traditional mochi.” MyMochi Waffle Bites come in three flavors: Blueberry, Cinnamon, and Original, and are gluten-free and contain no artificial ingredients. Pastazerts is an innovative newcomer that combines pasta and dessert. The brand’s frozen chocolate ravioli features a thin layer of chocolate dough made from organic cocoa powder, which combines dark chocolate with a cream cheese filling. Fig, Peanut Butter and Jelly, Peppermint, Piña Colada, and Strawberry Cheesecake are the five flavor combinations available.
Once a sleepy category, the frozen food aisle is a hotbed of innovation. From savory to spicy to sweet, keep your eyes peeled for frozen snacks and meals created for all times of the day.
3) COFFEE PERKS UP
Coffee is a mainstay and innovation continues to go strong. The ready-to-drink (RTD) coffee segment is projected to be valued at $43.8 billion by 2028, per Statista. According to the National Coffee Association’s (NCA) research from the Spring 2024 National Coffee Data Trends report:
- Within the specialty category, espresso-based-beverages are up 4% and non-espresso-based beverages are up 7% since last year
- Ready-to-drink is now the third most popular preparation method among past-day specialty coffee drinkers — up by more than 83% since 2023
- Specialty coffee drinkers drink more coffee on average than traditional coffee drinkers at 2.8 cups per day, compared with 1.8 cups each day
New iced coffee products, concentrates, and instant formulas are driving coffee innovation. Café Bustelo launched Café Bustelo Espresso Style Iced Coffee, its first-ever multi-serve iced coffee collection. The collection includes three varieties: Unsweetened, Sweetened, and Vanilla. STōK added Cold Brew Cappuccino to its lineup. Copper Moon Coffee debuted Brew-Over-Ice Coffee Pods in Classic Black and Cinnamon Chill flavors. The pods are compatible with any single-serve coffee maker. OGI Coffee and Possibl Inc. launched Kona Cherry infused with Chaga Mushrooms single-serve coffee concentrate in a mini can topped with nitrogen. Diamond Brew dropped its first product, Brewless Coffee in Craft Espresso. The shelf-stable, soluble coffee pods contain coffee crystals that dissolve into hot or cold water and use “a unique process to lock in the coffee beans’ flavor and aroma at peak level.” Blue Bottle Coffee added NOLA Craft Instant Coffee Blend to its portfolio. The instantly dissolvable aromatic granules feature the brand’s signature NOLA flavor profile of coffee and chicory. Voyage Foods engineered a beanless coffee “made from a mixture of roasted chickpeas, water, rice hulls, and other natural flavors.” It is a sustainable and cost-effective alternative to coffee. In August, U.S. coffee chain Bluestone Lane began selling Seattle-based Atomo Coffee’s Beanless Coffee in all of its stores. Black Rifle Coffee Company (BRCC) announced it developed a new line of high-octane, ready-to-drink Black Rifle Energy™ beverages expected in late 2024 or early 2025. The Espresso 300 Triple Shot will be available in Caramel Vanilla, Rich Mocha, and Vanilla Bomb variants.
Coffee culture continues to evolve and the fifth coffee wave is upon us. Look out for new coffee applications, flavors, and beanless coffee formulas.
Savory scents, frozen food, and coffee innovation are three markets to keep an eye on. Continue to watch these categories as they evolve and new products launch.
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