Bell names emerging flavor trends, hires Jordan Hill
Bell Flavors & Fragrances has announced its new selection of trends for the 2018 Spark program. Spark is Bell’s insider resource for new and emerging consumer trends as well as flavor and fragrance inspirations.
Bell Flavors & Fragrances has announced its new selection of trends for the 2018 Spark program. Spark is Bell’s insider resource for new and emerging consumer trends as well as flavor and fragrance inspirations. Bell’s Spark flavor trends include:
- Touched by the Mediterranean: Filled with an abundance of fresh seafood, various citruses, crafted-liquors, cheeses, and seasonings.
- Healthy-ish: Explores healthier alternatives and flavor enhancers that create well-balanced and tasty dishes but also make food selection decisions “healthy-ish.”
- Longitude and Latitude: Imaginary lines across the globe create a grid of exploration and intrigue for many chefs with the need to learn about new ingredients and flavors.
- Unexpected: A bunch or two of perfectly crafted executions with a special dash of surprise that keeps us coming back for more using unexpected flavors.
- Outdoor Social: Features foods and beverages that can and should be enjoyed everywhere, and it seems like we all enjoy it just a smidgen more when that “place” is outside!
- A Wok Through the Provinces: Not just about crab rangoons and fried rice; the world is finally discovering the robust culinary repertoire of China’s eight food regions and their palette-tickling diversity.
Bell’s Spark trend program has evolved over the years to become a dynamic program that analyzes different data points combined with consumer insight to generate trend forecasts for flavor and fragrance predictions and concepts.
In other news, Bell has hired Jordan Hill as culinary applications technologist. He has previously worked as a food technologist on various product lines from snacks to prepared meals. Hill earned a BS in Culinary Management from the International Culinary School at The Art Institute of Pittsburgh and recently gained his MS in Food Science from Washington State University. He is a member of the Institute of Food Technologists, the Research Chefs Association, American Culinary Federation, and the American Association of Candy Technologists.