We know product developers and chefs routinely use consumer trends to inspire new innovations. One trend that has been gaining momentum in recent years has been the demand for sour, less sweet foods and beverages. The heightened interest in sour has connections to health and wellness. From kimchi and kombucha to apple cider vinegar, Greek yogurt and fermented or pickled foods, consumers feel they are enjoying something good when it features sour.  

“Sophisticated sour” is one of the flavor trends identified by Virginia Dare. The New York flavor house says this soaring trend, along with bitter and tart profi les, is predicted to impact tonics, cocktails, beers, condiments, sweet treats  and savory foods blended with a touch of sour.

Tart, sour and fermented flavors were also identified by Flavorchem as a mainstream trend, as consumers shift away from sweet flavors.  Sour is not only a big trend among product developers, tartness is also taking a more prominent place on restaurant menus. Datassential reveals that “sour” is featured on 63% of restaurant menus and ranks in the 90th percentile for future growth potential – predicted to grow +3% on menus in the next 4 years.

Sour’s growth is predicted to outperform 90% of all other foods, beverages and ingredients over the next 4 years

Source: Cherry Industry Administrative Board, https://choosecherries.com