Researchers have uncovered the mechanism by which our taste buds detect ammonium chloride, exemplified by the distinct taste of salty licorice, popular in Scandinavia and the Netherlands. They say the discovery provides evidence for the existence of a sixth basic taste.

Boldness is the name of the flavor game this year. “2023 is set to be a year for people to march to the beat of their own drum,” says Jennifer Zhou, global director of product marketing, flavors, ADM (Chicago). “Consumers are actively making purchasing decisions that loudly reflect their own identities.” This includes which flavors they choose. “The increased need for experiential flavors in functional applications and a heightened focus on bold experiences are supporting this need for self-expression,” Zhou says. It is all about being experimental with flavour and pairing together sweet with spice, sweet with salty such as peanut butter with fruit, and sweet with texture – as in the case of the Bubble Tea New York Cheesecake.This sixth basic taste is currently under scientific investigation and could be associated with specific flavours found in salt liquorice. The sixth basic taste: an evolutionary adaptation?

Coffee will get some notable tweaks in 2023, according to Flavorchem’s 2023 Flavor & Trend Forecast. “Launch activity will center around indulgent flavors like cookie butter, bourbon caramel, chocolate cayenne, ruby cocoa, and brown sugar for everyday enjoyment,” it says. Ultimately, any medical condition that affects the brain, nose, or mouth can also result in a change to your taste buds. 3. Nutrient deficiencies Some medications may change your taste buds and alter your perception of taste. The most common medications that affect your sense of taste are angiotensin-converting enzyme inhibitors, which are used to treat high blood pressure.

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According to food futurologist Morgaine Gaye, taste is not just a biological experience, “it can also be a social or cultural phenomenon; an aesthetic, a sociological, economic and anthropological concept referring to cultural patterns of choice and preference”. So clearly, flavours and what is popular now reflect many different aspects of our lives. Sweet chocolate or caramel, for example, satisfy our desire for indulgence, while lighter fruity flavours meet the need for healthier options. The challenge for today’s bakers is to create sweet baked goods that are full of flavour, texture and mouthfeel, all at a competitive price. Döehler’s Falkenberg suggests citrus flavors like calamansi tangerine, yuzu, orange, pomelo, and blood orange for products like carbonated soft drinks, beer, spirits, and confectionery. Hot honey is another spicy/sweet trend, according to Flavorchem’s 2023 Flavor & Trend Forecast report. “Complex taste profiles featuring honey will experience an upswing in menu and retail innovation as heat meets sweet,” the company predicts. It notes, “Hot honey has grown +53% in consumer interest in the past year and +216% on menus since 2018, indicating the star ingredient’s potential to accelerate future culinary trends.” Other fashionable honey combos include salted honey, maple honey, and honey sriracha.