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In flavour: Floral

Flowers could soon be making their way from our gardens to our plates as food and drink brands branch out in their approach to ingredients. Although, today, only a small portion of European food and drink innovation uses flowers as a flavour (below 1%), this is a growing trend.

The growth is well timed as Mintel research shows that botanical flavours appeal to European consumers in both food and drink products. Just under one in three Italian consumers have a preference for botanical flavours, such as flowers, in drink products and over a quarter of German consumers in food products. A large part of the draw of floral flavours is likely due to their association as a natural ingredient.

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