Algae, microbes and cachaca among 2016 flavour trends - Research
The Caipirinha is a popular cachaca cocktail
Key UK flavour trends for 2016 include microbe-based cocktails, cachaca and algae, according to research released this week.
Trends company JWT Innovation has compiled a Future 100 Trends report, which includes several references to food and drink. Culinary and inhalable cocktails also earn a mention.
Among the predictions is a category called 'natural junk', which author Lucie Greene said is about "reimagining junk food with a focus on natural ingredients". She outlined PepsiCo's Stubborn soda as an example. The product, released in the US earlier this year, is sweetened using cane sugar.
Microbe-based cocktails are drinks that feature fermented food ingredients, such as kimchi. Greene claims that cachaca has been "little known outside of the country [Brazil] until now". The report suggests favourable currency exchange rates are set to drive the cachaca category.
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