5 Flavours of Fall

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As days and nights are beginning to feel cooler, we look at some of the most popular autumnal flavours to look out for this season. Fona International reports, “Seasonal ingredients connote freshness to 45%” of consumers.” This could suggest why seasonality can prompt consumer purchases, along with gaining optimal flavour, maximum nutrition as well as being better for the environment. Our market research shows the top ingredients that are trending this autumn:

Pumpkin Spice

Pumpkin spice continues to be one of the most desirable flavours this Autumn, owing to its instant recognisability of autumn scents and transitional memories of season change. The flavour can be found in smoothies, dairy-based drinks and alcoholic beverages such as beers, rums, vodkas and liqueurs. Cinnamon, nutmeg, ginger and cloves are the top spices that create the pumpkin spice flavour.

Most notably, the pumpkin spice latte (PSL) continues to create a high level demand due to its restricted availability. Scarcity marketing allows for premiumisation, thus adding value and increasing sales. As well as beverages, the ingredient pumpkin spice can be found in foods such as cereals, ice creams, chocolate and yoghurts.

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Demand for citrus continues to rise. Orange is a popular ingredient from the beauty industry to the food and beverage industry. Whilst orange is not necessarily associated with a season, spiced orange lends itself particularly well to autumn.

Its versatility in hot and cold applications and zesty, sweet and juicy tones allows it to complement sweet and savoury applications. Autumnal flavour pairings include fig and date with spices such as peppercorns, nutmeg, cinnamon and ginger also popular.


Ginger is popular during the colder months, potentially due to its impressive health benefits and ability to fight away colds. It is rich in antioxidants, which can strengthen the immune system as well as support digestive health. The ingredient is known for its fiery and earthy flavour which can add warmth to beverages. Ginger can be found blended into non-alcoholic beverages such as veg-centric juices, sodas, teas, kombuchas and flavoured waters.

According to Think with Google, “Interest in ginger-flavoured beverages was most prominent in the UK until 2014, when interest in the US took the lead. Ginger is currently growing across all four markets as a sustained seasonal riser with similar year-over-year growth rates (~30%).” Think with Google also tells us that across the UK, USA, Spain and Mexico, Ginger infusions, juices and water have seen a 79% year over year growth, which shows the ingredients popularity. As Mintel explains ginger is “by far the leading ingredient in juice shot innovation.” The ingredient marries well with lemon, rhubarb, turmeric, blueberries, and honey.

Maple Syrup

Maple syrup can be a superior alternative to honey, used as a sweet alternative to sugar due to its natural image. It also offers a versatile flavour profile with caramel, fruity and vanilla notes through to woody, earthy and spicy. Its unique characteristics make it suitable for a variety of sweet and savoury applications, from maple lattes, lemonades, nut butters and ice creams to BBQ and hot sauces as well as cured meats. Autumnal flavour pairings include hazelnuts, coffee, cinnamon and dark cocoa.


Cocoa is an all year-round flavour, yet in Autumn this flavour becomes a strong contender in the beverage market. Imbibe highlighted chocolate as one of the top five flavour trends in food and beverage through mid-year 2018. Cocoa is formulated into dairy and non-dairy alternatives such as chocolate milks for consumers who seek indulgent flavours.

Email us at enquiries@treatt.com to find out how we can support your formulation developments with these ingredient trends.