Most wine lovers out there have probably had to endure the dreadful moment of opening up a bottle of wine, putting the cork back in to save the rest for later, and returning to it a few days later only to find that it has completely gone bad. This is not only frustrating for your taste buds as they were awaiting a rich glass of pinot noir or a crisp few ounces of chardonnay, but it can feel like a blow to your wallet, as wasting wine is never ideal. But in order to avoid this dreadful moment, we have to know how long wine can last after opening.

When a bottle of wine remains unopened, it can last much longer than you may think. This is why you may have friends that have kept bottles around for 30+ years.

​"When you store a wine correctly, many wines can age for decades, and the easiest way to ensure proper storage is to purchase a wine fridge," says Natalie Tapken of Bluepoint Hospitality and recipient of three Wine Spectator Awards. "That's because heat is an enemy to wine, and ideally wine should be kept around 55 degrees for optimal storage. Anything above 70 degrees can 'cook' the wine and accelerate the aging process."
Although wine can last for decades unopened, its lifespan drastically changes the moment the cork pops off and oxygen enters the scene. Read on to learn more from wine experts and sommeliers about how long wine lasts after opening, as well as a few tips on how to make it last longer once it's opened. Then, make sure to check out the Secret Side Effects of Drinking Wine.


How long does wine last after it's opened?

Once you open your bottle of wine, its propensity to stay fresh is more questionable than you might assume.

"Oxygen is wine's enemy," says Dr. John McTavish, Ph.D. C.S.W, wine expert and sommelier. "The more time that wine is exposed to oxygen after the bottle is opened, the faster it will lose its fruity aromas and flavors and start to go bad." He adds, "Think of leaving a piece of freshly cut apple on your countertop. As it sits there exposed to oxygen, it starts to turn brown and oxidize." This oxidation effect is similar to what happens to wine once it's opened. 

Of course if you finish the bottle as soon as it's opened, you don't have to worry about how long it will last. However, this isn't always the case. If you opened a bottle and just enjoyed a glass (or two), and are now wondering how long the rest will stay fresh, the answer will depend on what type of wine it is, and how much is left in the bottle.

After they're opened, "wines with sugar will last a bit longer," says Tapken. "For instance, a dessert wine can last a week, and a port can sometimes last two to three weeks." She adds, "A sparkling wine is best consumed the same, day but a great stopper can preserve a sparkling wine one to two days. A lighter white, with higher acidity levels, can last up to five days, and a typical white or red wine should be consumed in three days."​

Another thing to consider is how much wine you have leftover along with "how big or small is the oxygen to wine ratio left inside the bottle," says Dr. McTavish. "For example, if you serve one five-ounce glass of wine from a standard 25-ounce bottle and replace the cork, there will be more wine than oxygen in the bottle, which could last for five to seven days and still taste good. But, if you serve four five-ounce glasses of wine from a 25-ounce bottle, that only leaves five ounces of wine remaining in the bottle, and 20 ounces of oxygen, so the remaining wine may go bad much sooner."


    How to tell if your wine has gone bad

Even though you have a baseline for knowing how long your favorite wine may last after opening, it might be helpful to know the telltale signs that the wine has gone bad. These signs also depend on what type of wine it is.

"Once a sparkling wine bottle has been opened, it will start to lose its carbonation and flavor within a few hours. It's best to consume the entire bottle the same day it's opened," says Bash Hovian, owner of BASH the Bartender. "If you must store it, use a sparkling wine stopper to help preserve some of the bubbles, and look for signs such as a vinegar-like smell, a brownish color, or a sour/musty taste." On the other hand, when it comes to a still wine, "the presence of bubbles or fizz can also indicate that the wine has gone bad, so when in doubt, it's better to err on the side of caution and discard the wine if it smells or tastes off," says Hovian.

When it comes to a red wine, "the signs include oxidation, loss of fruit characteristics, and softer tannins," says Sara Fowler, winemaker at Napa's PEJU Winery. "Simply put, it won't taste as good!"

Tips for making your wine last longer once it's opened

​If you live on your own, don't drink a lot of wine, or are just trying to stick to one glass per night, you may be wondering how you can extend the life of your favorite bottle of wine.

Fowler suggests "placing opened wine in the fridge, storing in a smaller vessel, and sealing well."
​
Tapken also adds that she "sometimes puts red in the refrigerator because you can get an extra day out of them. Just take the red wine out of the fridge an hour or so before drinking it to get the temperature you prefer."

​Source: Eat This, Not That!

The perfect breakfastIndeed, a breakfast packed with carbohydrates encourages insulin secretion, which should be avoided — especially in the morning. Here are our recommendations for a delicious, healthy breakfast based on the advice of nutritionist Anthony Berthou.

1 – A protein source (ideally eggs)
We tend to gravitate toward sweet breakfasts, but savory choices are more advisable. Eating animal protein in the morning promotes the production of dopamine, a neurotransmitter that stimulates the mind and jump-starts your motivation to tackle the day.
​

In addition to making you more motivated and alert, consuming protein at breakfast can also help you feel full longer and reduce snacking later in the morning (see our article on proteins).

Finally, because our breakfasts often include lots of carbohydrates, eating protein helps reduce the speed at which the carbohydrates are absorbed. Protein increases the time it takes to digest carbs and lowers their glycemic index. That means that it reduces insulin spikes and prevents the infamous pre-lunch slump.


Eggs are the perfect solution because they contain extremely high quality protein and are rich in vitamins and minerals. But there are other protein sources you can try for variety:
​

• Animal protein: one ounce of cheese (preferably goat or sheep milk), a yogurt (goat or sheep milk), sardines
• Plant-based protein: soy-based vegan yogurt, chia seeds, nuts (almonds, walnuts, cashews, etc.)

2 – Healthy fat: almonds, walnuts and hazelnuts.
Including fat with your breakfast is crucial, but you have to choose the right one! High-quality fatty acids, including omega-3 and omega-9, are indispensable to keeping the body running smoothly: they help prevent cardio-vascular disease and diabetes and play a role in brain, muscle and bone development (see our article on lipids).


These “good fats” are found in nuts, such as almonds, walnuts and hazelnuts. Walnuts are the nut with the highest omega-3 content. In the morning, you can consume 1 to 1.5 ounces of mixed walnuts and almonds to get omega-3 fatty acids, fiber and magnesium. An alternative way to eat quality fat is to eat chia seeds, pumpkin seeds, avocado or fatty fish such as salmon or sardines.


For your toast, you can forego the jam (which is full of sugar) and replace it with nut butter made from almonds, hazelnuts, cashews, peanuts.
​

3 – Real fruit (not fruit juice)​
Drinking fruit juice is not the same thing as eating fruit! Fruit juice does not contain any fiber. And fiber is what slows down the speed at which the sugar in fruit is digested. That explains why the glycemic index is higher for fruit juice than for fruit. For example, the glycemic index for an orange is about 35, whereas the glycemic index for orange juice is around 45.

Furthermore, eating whole fruit encourages chewing and promotes satiety, which does not happen with fruit juice. Lastly, fruit juice contains fewer vitamins than the fruit itself.
​

So, go for fruits rather than fruit juices — even homemade versions and guaranteed 100% pure juice!

4 – Optional: quality carbohydrates
Contrary to common wisdom, it is possible to have a breakfast without grains as long as the meal contains enough high-quality fat and protein. However, if you cannot do without them, be sure to choose the right carbs.


After all, baguettes, sliced bread (white bread in general), puffed grain cereal and crispbread are a far cry from what we call “slow-release carbs”. These foods have a high glycemic index and encourage insulin secretion. That means you should turn to grain products with a low glycemic index, such as whole-wheat sourdough bread, mixed-grain organic bread or traditional muesli (an oat- or spelt-based blend).


5 – Green tea
Hydrating the body is crucial. Green tea is the best option at breakfast. It is packed with antioxidants, which are beneficial in the prevention of many illnesses, such as cancer and degenerative diseases. Ideally, you should steep it at 185°F for a few minutes to extract all the antioxidants.


Green tea also has caffeine that gives the brain a boost by improving attention span and memory.
​

Coffee is also a good bet for breakfast because of its antioxidants, but it should be consumed in moderation.

Sources: 

• Hu FB, Stampfer MJ, Rimm EB et al. A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA. 1999;281:1387-1394.

• Vorster HH, Benade AJ, Barnard HC et al. Egg intake does not change plasma lipoprotein and coagulation profiles. Am J Clin Nutr. 1992;55:400-410.

• Katz DL, Evans MA, Nawaz H et al. Egg consumption and endothelial function: a randomized controlled crossover trial. Int J Cardiol. 2005;99:65-70.

• Howell WH, McNamara DJ et al. Plasma lipid and lipoprotein responses to dietary fat and cholesterol: a meta-analysis. Am J Clin Nutr. 1997;65:1747-1764.

• Krauss RM, Eckel RH, Howard B et al. AHA Dietary Guidelines: revision 2000: A statement for healthcare professionals from the Nutrition Committee of the American Heart Association. Stroke. 2000;31:2751-2766.
• Swanson D, Block R, Mousa SA. Omega-3 fatty acids EPA and DHA: health benefits throughout life. Adv Nutr. 2012 Jan;3(1):1-7. doi: 10.3945/an.111.000893. Epub 2012 Jan 5. Review.
• Nichols PD, McManus A, Krail K, Sinclair AJ, Miller M. Recent advances in omega-3: Health Benefits, Sources, Products and Bioavailability. Nutrients. 2014;6(9):3727–3733. Published 2014 Sep 16.
• Étude individuelle nationale des consommations alimentaires 3 (INCA 3) - Avis de l’Anses - Rapport d’expertise collective.
• Delgado GE, Krämer BK, Lorkowski S, März W, von Schacky C, Kleber ME. Individual omega-9 monounsaturated fatty acids and mortality-The Ludwigshafen Risk and Cardiovascular Health Study. J Clin Lipidol. 2017 Jan - Feb;11(1):126-135.e5

​A recent comprehensive study led by researchers at Harvard T.H. Chan School of Public Health suggests that eating as little as two servings of red meat per week could significantly increase the risk of developing type 2 diabetes. The study, published October 19, 2023, in The American Journal of Clinical Nutrition, carries crucial implications regarding your dietary choices, revealing that your diabetes risk might increase with the more red meat you eat. However, the researchers point out that substituting red meat with healthy plant-based proteins, such as nuts or legumes, or moderate amounts of dairy products, may help reduce the risk of developing type 2 diabetes. Keep reading to learn more about the study’s findings and what they mean for your health.

​What the Study Found 
To arrive at these conclusions, researchers with the Harvard T.H. Chan School of Public Health analyzed a substantial number of type 2 diabetes cases over an extended time period to draw connections between red meat consumption and disease risk. They extracted data from a vast pool of 216,695 participants in studies such as the Nurses' Health Study, NHS II and Health Professionals Follow-Up Study. The participants’ dietary habits were assessed through food frequency questionnaires every two to four years for up to 36 years. During this time, more than 22,000 participants developed type 2 diabetes.

The researchers found that consuming both processed and unprocessed red meat significantly was correlated with an increased risk of developing type 2 diabetes. Those who consumed the highest amounts of red meat faced a 62% higher risk than those with the lowest intake. Substituting red meat with plant-based protein sources like nuts and legumes was associated with a 30% lower risk, while replacing red meat with dairy products lowered the risk by 22%.

If you’re curious as to how much red meat is safe to eat, senior author Walter Willett, M.D., a professor of epidemiology and nutrition at Harvard T.H. Chan School of Public Health, said in a statement, “Given our findings and previous work by others, a limit of about one serving per week of red meat would be reasonable for people wishing to optimize their health and well-being.”

The implications of this research go beyond personal health, as reducing red meat consumption in favor of plant-based protein sources may offer environmental benefits by helping to lower greenhouse gas emissions related to food production and helping combat climate change. The study reinforces the idea that limiting your red meat intake to one serving per week may be a smart option for those looking to optimize both their personal health and the well-being of the planet.

The Bottom Line 
A recent study led by researchers from Harvard T.H. Chan School of Public Health suggests that eating as little as two servings of red meat per week could significantly increase your risk of developing type 2 diabetes. The study reveals a direct correlation between red meat consumption and diabetes risk, emphasizing that the more red meat you consume, the higher your risk becomes. However, the researchers indicate that substituting red meat with healthy plant-based proteins, such as nuts or legumes, or moderate amounts of dairy products, may help reduce the risk of developing type 2 diabetes. More research is needed to help clarify these findings in a broader population, but they’re promising for those looking to lower their risk of this common chronic disease. This research also reinforces that limiting red meat intake to about one serving per week may be a helpful strategy for improving personal and planetary health.

​Source: EatingWell.com

​This first in a series of three trend articles surveys flavorists, chefs, trend-spotters, futurologists, and entrepreneurs to find out what flavors consumers will be looking for in the year ahead.

Consumers’ desire to feel good is steering the direction flavors are heading, but not in the “eat-drink-and-be-merry” way. Health—of the body, mind, spirit, and planet—rather than hedonism (well, okay, maybe a splash of hedonism), informs what flavors consumers are expected to flock to in 2024.
“We’ll continue to see heightened consumer demand for new food and beverage experiences that express [their] true desires, with unapologetic abandon for the flavors they deem tasty—in any format,” while they simultaneously embrace health and wellness goals, declares Marie Wright, president, creation, design, and development, and chief global flavorist for ADM.
Flavor trends are deeply rooted in changing consumer priorities, adds Soumya Nair, global consumer research and insights director for Kerry Group. “People want to be heard and feel seen in the food and beverages made available to them. Whether low- to no-alcohol, or vegan, or plant-based, consumers want to feel empowered to decide their personal priorities and have solutions that support their decisions.”

​We’re seeing a big trend toward nature, floral motifs, (and) edible flowers in food.
- Morgaine Gaye, Food Futurologist

Flowers Galore
Florals are, pardon the pun, blooming. Flavor Insights expects steady growth for botanicals like jasmine, rose, lavender, hibiscus, and eucalyptus in 2024, reports Jaime Lynn Lawrence, R&D application scientist for the flavor company.
“The key driver for these flavors is the booming presence of health and wellness. Our consumers want to be transported through flavors and feel good about what they are eating and drinking,” Lawrence explains. With a heightened awareness of what they are consuming, they crave exotic and earthy flavors containing functional properties that promote gut health, mental acuity, and overall holistic health, she adds.
“Flavorful wellness” is how Chef Rob Corliss, founder of culinary consultancy ATE (All Things Epicurean) describes what’s pulling consumers toward “feel-good foods” that he says include floral, citrus, tropical, and “complex spicy” flavors.
“The momentum hibiscus has been gaining these past years, with its colorful crimson, tart-vibrant flavor and versatility ... should continue to increase in 2024,” Corliss says, advising its use in products such as beverages, granola, jams, jellies, candy, and more.
Antioxidant-rich hibiscus makes its appearance in several new product introductions. FrutaPOP’s Hibiscus Rosé Wine frozen pop, or “poptail,” pairs Leaves of Leisure herbal hibiscus tea and rosé wine. A limited edition for 2023, the warm-weather adult treats contain under 5% alcohol by volume (ABV).
Ruby Wellness, producer of fruit-sweetened, sparkling, organic, no-sugar-added, hibiscus flavored waters that are free from artificial additives or sweeteners, introduced its Fuji Apple Hibiscus and Berry Cherry Hibiscus sodas this spring. The company also makes hibiscus-flavored still waters.
Along with herbal and superfood flavors, as well as spices, florals are part of a larger plant-based trend that is associated with healthier choices that can offer health functionality, says Lu Ann Williams, global insights director at Innova Market Insights.
Florals have been increasing in popularity for a few years now, with cherry blossom, lavender, and rose popping up in applications, mainly beverages, says Erin O’Donnell, marketing manager for Florida Food Products. “We expect to see botanicals branch out of the health and wellness space into other areas—think orange blossom with salted caramel, rose with an indulgent coffee latte,” or blends like yuzu honeysuckle, says O’Donnell.
Flavor Insights, which partners with companies to produce energy and hydration products, expects to see upcoming new product launches featuring hibiscus, dragon fruit, and guava.
Lavender and hibiscus are among the up-and-coming flavors associated with mood enhancement and relaxation; and cherry blossom is rising in popularity, with a distinct floral, sweet, refreshing, and botanical profile that works well in baked goods, teas, ice creams, cocktails, and nonalcoholic beverages, adds ADM’s Wright.
Other emerging calming flavors associated with sleep and relaxation include elderflower (which pairs well with Meyer lemon), honey blossom (with green tea), and lavender (with blackberry), says Philip Caputo, marketing and consumer insights manager for Virginia Dare.
While consumers may be drawn to florals for their fragrance and association with health and wellness attributes, they eventually find they enjoy their flavors, and those flavors often provide a differentiating factor to products, O’Donnell explains.
The rise of florals is actually a reemergence, albeit one that is a very long time coming, observes Morgaine Gaye, a London-based food futurologist. “Violet, lavender, rose—they’re really old-fashioned flavors—but we’re seeing a big trend toward nature, floral motifs, (and) edible flowers in food.” The nature vibe, the outdoors, has been prominent since 2020, “when nature was all we had to soothe us,” Gaye observes.

​Boldly Unsweet
“Consumers say they want lower sweetness in favor of other flavors, and we see that in the marketplace with a shift from sweet to bold flavors,” says Julie Johnson, president of Health Focus, a market research firm and consultancy.

This trend goes beyond experimenting with flavor, crossing into medicinal plants and herbs that consumers identify as providing functionality and health benefits. The broader trend, Johnson explains, is that “consumers simply want products that make them feel good, however they define that.”
Mango Chili Tepache from De La Calle! is one example, says Johnson. Tepache is a nutrient-rich, bubbly, ancient Mexican fermented beverage made from pineapple scraps. Another is Aura Bora sparkling waters in Lemongrass Coconut, Lavender Cucumber, Basil Berry, Peppermint Watermelon, and Cactus Rose (made with prickly pear and rose flower extracts).

Savory flavors will show up in category-blurring ways in 2024, says Jen Lyons, marketing manager at Sensient Technologies. She expects chefs to push the envelope with menu items like vegetable-forward cocktails, and desserts incorporating tastes typically associated with savory dishes such as herbs, spices, and even mild cheeses, to create unique and unexpected flavor profiles. “Imagine a balsamic vinegar swirled throughout a fig ice cream with small pieces of blue cheese, offering a delightful balance of sweet and savory in every bite,” Lyons describes.

Last year’s sweet and spicy, or “swicy” flavor profiles will go a step further in 2024, with more out-of-the-box combinations like sweet and bitter, sour and umami, and spicy and sour, says Shannon Cushen, director of marketing for Fuchs North America.
“The bolder, the better when it comes to innovating with unusual and unexpected flavor pairings,” Cushen continues, “so brands should look to the ingredients that are gaining in popularity for their complex and distinct flavor profiles.”

Fuchs recently introduced its Back-to-Basics Collection, a limited-edition line of three seasoning blends created by the company’s sensory scientist, corporate executive chef, and R&D team. Billed as “intensified” takes on the five basic tastes (sweet, salty, sour, bitter, and umami),  it includes Peppered Cocoa Spice (dark chocolate, cardamom, and black pepper, providing a bitter profile with a dash of sweetness), Ultimate Umami Blend (dehydrated onion, champignon mushroom, garlic, tomato, green onion, red bell pepper, paprika, yeast extract, and soy sauce), and Tropical Sour Seasoning (sugar, citric acid, and malic acid).

Consumers’ pursuit of products with health and wellness attributes could drive demand for the earthy flavors and functional properties of spices such as garam masala, cardamom, turmeric, and ginger in 2024, says Flavor Insights’ Lawrence.

Chef Corliss picks Pickapeppa Sauce, also known as “Jamaican ketchup” to potentially be the next sweet-sour-savory-spiced condiment to emerge  as a flavoring for soup, as a marinade, and in barbecue sauce. Produced since 1921 by the Pickapeppa Company of Manchester, Jamaica, the sweet, sour, mildly spicy sauce is made from cane vinegar, sugar, tomatoes, onions, raisins, sea salt, ginger, peppers, garlic, cloves, black pepper, thyme, mangos, and orange peel, and is aged in oak barrels for a year.

Bitter flavors are becoming more prominent for a few reasons, including government-led public health initiatives, says futurologist Gaye. For instance, the U.S. National Salt and Sugar Reduction Initiative, supported by the New York City Department of Health and Mental Hygiene, was finalized in February 2021. It provides sugar-reduction targets for manufacturers and foodservice providers to use as part of a public health partnership to benefit Americans.

“Whichever way you slice it, we know sugar is not good for you,” Gaye adds. The younger generations—more educated, exposed to the world’s cuisines, knowledgeable about nutrition, sophisticated in their tastes, and protective of their health—tend (or at least strive) to balance healthy eating styles with careful, limited indulgences in sweet treats, she observes.

Apart from health considerations, bitter flavors are considered elevated and worldly. “When we choose bitter, we are saying ‘I’ve got a sophisticated palate; I’ve been around,’” says Gaye.

And lastly, as we age, our taste buds die off and we can tolerate more complex and bitter flavors, she adds. With 10% of the global population now over the age of 65 and that number growing annually, bitter foods such as arugula and high-cocoa content dark chocolate continue to gain traction in the marketplace.

​Healthful Signals
Flavors play an important role in influencing what consumers perceive as healthy, according to Innova, whose research found that consumers associated berries, summer fruits, nuts, and tropical fruits with health and wellness.

As one nut-based example, Innova points to the refrigerated CORE Keto Peanut Butter Chocolate plant-based keto bar with probiotics, prebiotic fiber, vitamin C, vitamin D, zinc, and 0 grams added sugar. CORE Foods describes the bar, with 3 grams net carbs, as “salty-sweet.”

Authentic and genuine fruit flavors are hot now, says Jasmin Masri, technical sales and marketing coordinator for Custom Flavors. “Juicy and sweet berry combinations are stealing the spotlight,” especially flavor profiles such as black raspberry, goji–strawberry combinations, and açai–cherry blends.

Showcasing açai in combination with dark cherries, blueberries, bananas, blackberries, and flax, Dole’s Boosted Blends Berry Spark features frozen cubes that when blended with two cups of milk make a smoothie designed to “support brain and cognitive health.”

Flavors with perceived wellness attributes are in high demand and will continue to be a driver in the new year, says ADM’s Wright. Consumers are pursuing their personalized health and wellness needs, with many managing their holistic well-being through foods and beverages, she adds. According to FMCG Gurus Top Trends for 2023, 64% of global consumers describe their approach to health as proactive.

Ginger, lemongrass, and turmeric are perceived by consumers to support anti-inflammatory and digestive function, says Wright, who also believes emerging varietals like finger lime (also known as caviar lime), kumquat, and calamansi (a citrus hybrid between a kumquat and a mandarin orange native to the Philippines), will ramp up their appearances in new product development.

“The enduring demand for healthy choices will continue to impact flavor development,” says Innova’s Williams. This will be particularly relevant in categories where consumers shop with health as a key priority, for example, plant-based foods or low/no alcohol beverages, but also where flavor can be used to highlight “healthier” alternatives such as botanicals, she adds.

In that vein, zero-proof cocktail-inspired flavors from Virginia Dare’s flavor collection include Apricot Rosemary Bellini, Jasmine Mojito, Yuzu Lime Mule, Cardamom Spiced Lemon Drop, and Marionberry Plum Spritzer.
​
Sustainability is another area to watch in flavor innovation, Williams adds. As it becomes increasingly important to new foods and beverages, innovators will be challenged to develop products that appeal to consumers on flavor but also meet important ethical values.
Florida Food Products is currently experimenting with an upcycled ingredient that is typically disposed of (making it a sustainable choice)—cascara extract, from the fruit that surrounds the coffee bean. Its unique fruity and brown flavor profile works in a number of applications, says O’Donnell. “You can blend it with bright citrus fruits, or warm flavors like whiskey. We’ve even tried it in an apple cinnamon beverage that can be served warm or cold, like cider.”

Our consumers want to be transported through flavors and feel good about what they are eating and drinking.
- Jaime Lynn Lawrence, R&D Application Scientist , Flavor Insights

​Cross-Cultural Communion
Consumers breaking free of pandemic restrictions are reclaiming their “thirst for adventure” via new takes on international flavors, says Kerry’s Nair. “Third culture cuisine [the creation of new dishes and flavor combinations inspired by more than one culture] is unabashed, bold, tells a story, and creates an intercultural collaboration.” Flavors and ingredients coming to the fore in unique creations, says Nair, include tikka sauce wings, za’atar wings, birria ramen, sashimi tostadas, tandoori masala pasta, wasabi/kimchi mashed potatoes, cheeseburger ravioli, and Vietnamese po’boys.

Another example of “authentic flavors reimagined,” according to Innova, is Casa Verde Salsa De Elote Salsa Casera homemade corn salsa from Ponder Foods. Made in small batches with fresh produce, the salsa has “authentic flavor and texture,” and boasts a “Mexican street food vibe,” according to the company. Its ingredients include corn, coconut cream, water, lime juice, white onion, sea salt, avocado oil, garlic, chile de arbol pepper, red chili pepper, and green onion.

“We continue to see consumers using food to explore different cultures and cuisines,” observes Sensient’s Lyons, who expects continued growth in the communion of culinary worlds. “We are seeing things like green curry risotto, tandoori chicken burger, Korean potato salad, and Japanese guacamole popping up on menus, exposing consumers to new cuisines and flavors in familiar dishes.”

Chef Corliss predicts the regional cuisines of Mexico’s Oaxaca, Yucatán, and Mexico City, along with Southeast Asia’s Thailand, Vietnam, and Malaysia will “provide a robust pipeline for flavor innovation and development,” in 2024.

Showcasing some traditional flavors of Mexican cuisine, Jordan’s Skinny Mixes debuted its Mexico-Inspired Syrups Collection, featuring Churro, Horchata, and Dulce De Leche flavors, in May 2023. They are targeted to consumers “who appreciate the flavors of the culture and want to add its historically sweet inspirations to their favorite beverages without all the unwanted calories and sugar,” according to the company’s press release.

“My 2024 gaze is also cast on the Caribbean—Puerto Rico, Curaçao, and Trinidad and Tobago,” Corliss adds. “The essence of Caribbean cuisine is perfectly poised to impact food and beverage development, as it pulls from indigenous culture and influences from Asia, Europe, the Middle East, Africa, and Latin America.” The Caribbean amalgamation of culture, flavors, ingredients, and vibrancy provides a natural pathway to morphing with a broad spectrum of larger 2024 trend areas, he adds—new experience discovery, flavorful wellness, feel-good foods, freshness, citrus/tropical flavors, florals, and complex spicy tastes.

Corliss forecasts increasing popularity for Scotch bonnet, a fiery chili pepper that is sweeter than but closely related to habanero, and both dry and wet jerk seasoning for meats, vegetables, eggs, rice, and stews.

“Right now, consumers are showing interest in some of the more exotic global cuisines, like Ethiopian, Serbian, Moroccan, and Korean,” says Fuchs’ Cushen. “Brands really can’t go wrong when it comes to global flavors.”
​
International flavors take consumers on a “culinary journey across the globe, infusing products with the essence of various cultures and regions,” says Custom Flavors’ Masri. Italy, Spain, Asia, and South America are the main inspirations behind this trend, she says, contributing an array of sweet, fruit, and dessert flavors such as tiramisu, Sicilian lemon, churros dipped in chocolate, aromatic saffron-infused treats, matcha green tea, lychee, creamy dulce de leche, coffee, and passion fruit. According to FMCG Gurus’ 2023 report, Flavor, Color & Texture in North America, 81% of North American consumers expressed a desire to try new flavors from around the world.

​Newstalgia Mashups
“Newstalgia,” classic nostalgic flavors with an updated twist, continues to influence flavor trends, says Sensient’s Lyons. “Consumers are finding comfort in food mashups and are sentimental while yearning for a return to ... some past period.” These could manifest as updated versions of comfort foods from childhood elevated with a unique, exciting niche flavor, such as mac and cheese spiced with kimchi or pink lemonade with smoky chipotle, Lyons notes.

“We will continue to see more comfort nostalgic flavors and blurring of these flavors, such as alcoholic flavors inspiring sweet and savory foods, [and] dessert-inspired flavors in beverages and meals,” adds Kerry’s Nair.

Nostalgic flavors poised for 2024 prominence include Rocket Pop, rainbow sherbet, s’mores, and dipped waffle cone, says Flavor Insights’ Lawrence. Thirty-eight percent of U.S. consumers like flavors that remind them of their childhood, according to a Mintel presentation titled “Unguilty Pleasures: A Data-Driven Forecast for the Next Big Indulgent Flavors,” given at IFT FIRST in July 2023. Those percentages rise to 44% for males aged 35–54 and 41% for males 55 and older.

Consumers simply want products that make them feel good, however they define that.
- Julie Johnson, President , Health Focus

Among “Americana childhood flavors” with potential, Mintel named s’mores (Quaker DC Gotham City S’mores Instant Oatmeal), peanut butter and jelly (Target’s Favorite Day Peanut Butter & Jelly Filled Cookies), and doughnuts (Jeni’s Powdered Jelly Donut Ice Cream).
Mintel advises being inclusive of the nostalgia of different races and ethnicities, with examples like General Mills’ Tres Leches Toast Crunch cereal and Brach’s Desserts of the World jelly beans. In addition, Mintel urges “up-aging” and diversifying nostalgic flavors, pointing to lactose-free Boba x Ice Cream’s Salted Ube S’mores Ice Cream, Hook Coffee’s Give Me S’mores Coffee Drip Bags made with Indian coffee, hot chocolate, marshmallow, and spice flavors from Singapore, and Lavery Brewing Co.’s Grampa Apollo’s S’mores Stout, brewed in small batches with graham crackers, chocolate, and marshmallows.
So, whether looking back wistfully for the comforts of the past or looking forward with hope for the future, consumers’ priorities remain centered around physical health, mental health, and well-being, says Gaye. “And flavors and fragrances can provide comfort,” in this quest, she adds.

​Source: Food Technology Magazine

Millburn Deli – Millburn and Montclair, NJ
​This one is a surprise to no one. Millburn Deli has been dishing out sandwiches to North Jersey for 70 years now with no signs of slowing down. The menu is expansive covering Italian, American and Jewish specialties. Their famous Sloppy Joe is a fan favorite, but it is nothing like what you might be imagining. Your choice of house-roasted meat is piled high on three pieces of rye bread with fresh coleslaw and Russian dressing. The sandwich is cut into not two, but three pieces— which has become the ubiquitous sign of a Millburn Deli sandwich. You can order the Sloppy Joe or any of their specialties online. ​
​

​Annamaria’s Deli – East Rutherford, NJ
Annamaria’s is like a portal directly to Italy. You won’t find American cheese or turkey here, but what you will find are imported Italian meats, cheese and oils. It is the perfect place to grab a freshly made sandwich, or to look for hard-to-find Italian products like the creamy Italian Bel Paese cheese or Galeffi, a fizzy lemon beverage meant to aid digestion. The imported Italian tuna and sardines are both delicious and a rare find, and the house-made porchetta featured on their Andrea sandwich is the reason I can’t get enough of this place. Annamaria’s takes orders here, and we suggest trying it sooner rather than later.

Wallington Deli – Wallington, NJ
This Italian-American joint dishes out hot and cold sandwiches at a rapid rate. Mozzarella is made fresh every single day, and their sandwiches— hot or cold— are served on long ciabatta rolls. The chicken cutlet subs are abundant, but it’s items like the cheesesteak that prove they can do it all. Wallington Deli in Wallington, NJ has figured out what works, and they haven’t changed since. No bells, no whistles, just great deli food.

Cosmo’s Italian Salumeria – Hackensack, NJThis retro deli will have you feeling like you walked back in time upon entering the doors. The food will make you feel the same way. Cosmo’s serves the type of grub one might expect when walking into a deli in Jersey—classic, Italian-American specialties, done right. Cold cut subs are understandably well done and the hot roast beef with fresh mozzarella special gives Fiore’s a run for their money. Hot roast beef is piled high, layered with freshly pulled mozzarella. The beauty of a place like Cosmo’s is in the service. Sandwiches are always left up to you: “Lettuce, tomato, onion? No? Okay.” Owners Cosmo and Lorenza will not let you leave dissatisfied. It’s places like this that make me immensely proud to call myself a New Jerseyan.

A Family Affair – Fairlawn, NJ
Meatballs, peppers filled with sharp provolone and sopressata, homemade sfogliatelle, brick oven bread— A Family Affair in Fairlawn, NJ certainly serves more than just sandwiches. Owner, Eddie Tisi, is a jack-of-all-trades when it comes to his wildly popular deli. Above all, a sense of familiarity and belonging hits you in the face when walking into A Family Affair, assuring you that not only will you be back, but you will be back soon. Whether it be for large catering orders, or just lunch on the go, this deli is a cannot-miss. 

Deli King of Clark – Clark, NJ
This Kosher delicatessen is bound to please even the most old-school of critics. Tongue, pastrami, brisket and liverwurst are just some of the classic sandwiches, piled high on rye bread, that Deli King of Clark does so well. Like a handful of other Jersey spots, the Sloppy Joes generate a lot of buzz, but it is the Jewish classics like brisket and whitefish salad that have kept customers returning for years. Their specialty menus for Kiddush, Shiva, Rosh Hashanah and more can be found here. ​

Andrea Salumeria – Jersey City, NJ
The freshly-filled cannolis are enough of a reason for Andrea Salumeria to be on your radar. Since 1975, this Jersey City institution has been dishing out artisanally crafted sandwiches, soups and homemade mozzarella. The menu is small, but refined, and this quality over quantity approach reflects immensely in the final product. The imported meats and cut-to-order Pecorino Romano are a reminder of a simpler time for delis, where masters of their craft can truly shine with what they do well. Dried oregano and salumi hangs from the ceilings, and pasta and imported goods line the walls. This salumeria is a souvenir of the past. 
​

Darke Pines – Jersey City, NJ
Darke Pines is a sustainable butcher and boutique grocer that also happens to serve some of the best sandwiches that New Jersey has to offer. You will be hard-pressed to find another spot that is making their own mortadella in house— something that is evidence of immense amounts of skill and dedication. The sandwiches are both creative and delicious – like the ham and cheese, which features smoked ham, homemade pimento cheese and pickles. The folks at Darke Pines do it right, and their expertise in butchery and sustainability is echoed by their artisanal sandwiches and prepared goods. ​

Flynn’s Delicatessen – Westwood, NJ
This is your classic Jersey deli. Flynn’s has a mix of Italian, Jewish, American and Irish specialties— and they’re all worth trying. Sandwiches like The Veronica feature cracked pepper turkey, salami, provolone, fresh mozzarella and cherry pepper relish on a fresh semolina roll. There are numerous sandwiches to choose from, and even up to 10 different types of bread to have them on. Hot entrees, breakfast specialties, subs and even catered, on-site barbecuing are available, proving Flynn’s has something for every customer. You can order from Flynn’s Delicatessen in Westwood, NJ here. 

Violante & Son – Cedar Grove, NJ​
This meat market and deli operated out of Belleville, NJ since 1982 before moving to Cedar Grove a few years back. The sandwiches are fresh and well-priced. Classics like sopressata and fresh mozzarella with roasted peppers and balsamic vinegar, or house-roasted beef with cheese, are reminiscent of the sandwiches I grew up on. The staff behind the counter is both knowledgeable and friendly. So, whether it be prepared goods, imported oils or a handcrafted sandwich, Violante & Son is worth the stop. ​

​Mia Famiglia Inc. – Millburn, NJ
Yes, Millburn has another deli that is deserving of your time. This place is the real deal, offering an array of freshly made pastas, homemade cheeses like mozzarella and the harder-to-come-by scamorza, and in-house sopressata hanging from the ceiling. Of course, the imported oils and canned goods are ample— many of which are featured on their legendary sandwiches. The authentic muffuletta, a sandwich served on round sesame bread, filled with olive salad, salami, mortadella and cheese, is unique to find in New Jersey considering its historical roots tracing back to New Orleans, but, like everything else Mia Famiglia does, they do it adequately. 


Big Stash’s Subhouse – Kearny, NJ
In Kearny, Stash’s is sort of a local relic. The menu is small, with only a handful of sandwiches to choose from, but that is no problem for the regulars who have been keeping Big Stash’s Subhouse busy for over 40 years. Classic Italian subs with ham, salami and provolone are christened with shredded lettuce, thinly sliced onions, tomatoes, red wine vinegar and oregano. It is one of those subs that hauls you back to your past. The taste, smell and feel work in tandem to create a sandwich experience that exudes nostalgia in every possible way. 


Pastrami Grill Bistro – Garfield, NJ​
Pastrami Grill is still in its infancy, but the food they serve is antiquated. That is because much of the staff comes directly from world-renowned Katz’s Delicatessen in Manhattan’s Lower East Side. The pastrami and corned beef are seriously good, and they don’t require a ride on the Path train to get. From indulgent Sloppy Joes to potato knish and matzoh ball soup, Pastrami Grill Bistro has already cemented itself as a Jersey great in just one short year of life. Stop in, or order online here.

​Source: thedigestonline.com/

​​
​This article first appeared on The Hoboken Girl

The grocery store offers remarkably fewer options for customers compared to other major supermarkets, and it’s consistently ranked highest for customer satisfaction.
WSJ’s Jaewon Kang breaks down why Trader Joe’s small selection of private label brands and trendy products, like orange chicken and everything but the bagel seasoning, keeps shoppers coming back for more.

Scientists say sensual discovery could be used to design low-fat product that mimics feel of high fat.​

​The irresistible melt-in-the-mouth sensation of chocolate comes down to the way it lubricates the tongue, according to scientists.
A study investigated the physical process by which a solid square of chocolate morphs into a smooth emulsion. It found that chocolate released a fatty film that coats the tongue, giving a smooth sensation for the entire time it is in the mouth.
Dr Siavash Soltanahmadi, the study’s lead researcher at the University of Leeds, said the findings could be used to design low-fat chocolate that mimicked the sensation of a high-fat product.
“We believe that a next generation of chocolate can be developed that offers the feel and sensation of high-fat chocolate yet is a healthier choice,” she said.
​Soltanahmadi and colleagues set out to investigate texture sensation using a luxury brand of dark chocolate and an artificial tongue. The device has a 3D-printed tongue-like texture, is kept at 37C (98.6F) and powered to move like a human tongue.

They found that soon after the chocolate is placed in the mouth, the tongue becomes coated in a fatty layer, which depends on the fat content of the chocolate. After that, solid cocoa particles are released and they become important in terms of the tactile sensation, the researchers found.

“We are showing that the fat layer needs to be on the outer layer of the chocolate, this matters the most, followed by effective coating of the cocoa particles by fat, these help to make chocolate feel so good,” she said.

This implies that the fat deeper inside the chocolate plays a limited role in contributing to sensation and could be reduced without having an impact on how the chocolate feels in the mouth. The researchers suggested chocolate bars with a fat content gradient or a low-fat bar, coated in high-fat chocolate, might work well as a healthier alternative.

Soltanahmadi said creating healthier chocolate was a challenge for the food industry because low-fat versions were not always as appetising.

“Our research opens the possibility that manufacturers can intelligently design dark chocolate to reduce the overall fat content,” she said. “We believe dark chocolate can be produced in a gradient-layered architecture with fat covering the surface of chocolates and particles to offer the sought after self-indulging experience without adding too much fat inside the body of the chocolate.”

The researchers suggested similar techniques could be applied to help design healthier versions of other foods that transform from a solid to a liquid in the mouth, such as ice-cream or cheese. The findings are published in the journal ACS Applied Materials & Interfaces.

​Source: The Guardian

Here are the popular flavors we think will be big this year, plus recipes to try these trends at home.
We're ready to say hello to summer—and with the new season comes lots of delicious things to eat and drink. Trending flavor profiles will draw inspiration from the garden—from fresh fruits and vegetables to herbs and edible flowers. When it comes to popular beverage trends, easy day-drinking is the name of the game. Think: low-ABV drinks, nonalcoholic spirits and a bumper crop of new canned cocktails that are easy to throw in the cooler for a day at the beach or a summer barbecue.

1. Passion FruitPassion fruit is having a moment in the summer sun—from White Claw's new Passion Fruit hard seltzer to Vonbee Passion Fruit Honey Puree, a Korean product gaining popularity in the United States. On Google Trends, search queries for "passion fruit honey puree" saw a 1,050% increase in the last 12 months, as shoppers tried to track down the popular product sold at some Costco locations. Passion fruit lends tart tropical flavors to drinks and desserts. My personal favorite is passion fruit puree mixed into Ellenos Greek Yogurt (a Seattle specialty sold in retail locations nationwide). In April, views of articles and recipes related to passion fruit grew 1,469% on EatingWell.com compared to last year.

Try the trend at home: Copycat Starbucks Pink Drink

2. Cucumber EverythingWhat makes a recipe go viral? Here at EatingWell, anything with cucumbers, apparently. Cucumbers are a crunchy, refreshing summer vegetable. They're readily available, relatively inexpensive and offer some health benefits too. Perhaps that's why whenever we publish a new cucumber recipe, it just takes off. Case in point: we refer to this as *the* Cucumber Sandwich here at EatingWell, because it went instantly viral as soon as we published it. Who knew? Maybe cucumber sandwiches have a certain nostalgia people are drawn to right now. As one reviewer says, "My very British grandmother used to make cucumber sandwiches for my sisters and me along with 'nursery tea.' Thank you for the reminder. Your version is quite nice and a lovely memory." In April, views of articles and recipes related to cucumbers overall grew 180% on EatingWell.com compared to last year. Views of cucumber salads grew 237%.

Try it at home: Cucumber Sandwich

3. Baby Bok ChoyTwo things we know about EatingWell cooks: they're busy and they love their veggies. They are always on the lookout for simple recipes that let the fresh produce shine, dressed up in a flavorful sauce that cooks up fast. So what veggies are trending this year? Baby bok choy, for one. In April, interest in baby bok choy grew 176% on EatingWell.com compared to last year.Baby bok choy cooks up in minutes, making it a great easy weeknight side. It's also loaded with nutrients, like its cruciferous cousins—Brussels sprouts, cabbage and kale.

Try the trend at home: Grilled Baby Bok Choy with Soy-Lime Dressing

4. MatchaMatcha is a finely milled green tea powder with deep cultural roots in China and Japan dating back centuries. The tea has a distinct bright green color and is traditionally served whipped into hot water as a beverage. Matcha has gained popularity in the U.S. in recent years, showing up as flavoring in popular menu items, in food products like latte mixes and snacks like Pocky and Kit Kat, and even in deodorant. In April, interest in matcha grew 376% on EatingWell.com compared to the previous year.
Learn more about the history, cultural context and different types of matcha powder available on the market today, plus our favorite brands, in our matcha powder taste test guide.

Try it at home: Matcha Castella Cake

5. LavenderPerhaps the elevated levels of stress we've all been facing over the last couple of years have us turning to recipes and ingredients that soothe. Lavender lends a comforting nostalgia to some dishes. It's commonly included as an ingredient in herbes de Provence blends. The herb has calming medicinal properties as well. In aromatherapy, lavender has been shown to help reduce stress. Lavender-infused drinks and desserts are rising in popularity—from cheesecake to lemonade and cocktails. Interest in lavender as an ingredient grew 514% on EatingWell.com compared to last year.

Try it at home: Lavender Bee's Knees

6. HibiscusWidely available in many countries in the form of an herbal tea and an ingredient to cook with, hibiscus lends a tart, floral flavor and gorgeous crimson color to beverages and dishes like tacos. "I freaking love hibiscus tea," says Carolyn Malcoun, EatingWell's senior food features editor. "I had it in Jamaica forever ago and it stuck with me. Ever since, I make hibiscus tea and chill it for summer drinking. It's so refreshing and so pretty."
Drinking hibiscus tea is not only delicious, it has health benefits too. It contains anthocyanins and other antioxidants that may help to lower blood pressure. We're seeing hibiscus appear in more and more beauty products for its purported anti-aging properties, and as a flavoring in beverage products like Q Mixers' Ginger Beer and Sorel, a hibiscus-based liqueur.
Note: For safety, it's best to consume prepared hibiscus products rather than picking your own, and to consume it in moderation. Hibiscus may be toxic to pets. And hibiscus (and many other herbal teas) are not recommended during pregnancy.

Try it at home: Hibiscus-Pomegranate Iced Tea

7. Ice Cream, ReinventedThis summer, expect all your ice cream wishes to come true, and then some. We're seeing next-level ice cream with flavors from everything bagel seasoning to mango sticky rice and more. Ice cream sandwiches are having a moment, too. In April, traffic on ice cream sandwich recipes and articles grew 136% since last year on EatingWell.com.
The plant-based ice cream trend we've seen in the freezer aisle will make its way to more ice cream shops. Interest in dairy-free recipes grew 22% on EatingWell.com in April from the previous year.

Try it at home: No-Churn Ice Cream with Cardamom & Saffron

8. EdamameSoybeans are an affordable, versatile plant-based protein option—a 1-cup serving contains 18 grams! Soy sometimes gets a bad rap when it comes to health, but it actually contains some beneficial properties for your heart and brain. Eating plant-based protein in place of meat is better for the planet too. As Malcoun reported earlier this year, "If Americans swapped plant proteins for 25% of their beef, pork and poultry, we could reduce greenhouse gas emissions by an estimated 82 million metric tons annually."
Interest in articles and recipes related to edamame jumped 141% last month on EatingWell.com, compared to the prior year. We think the trend will keep going as consumers look for plant-based protein alternatives. It's so convenient, too. Keep a package of shelled edamame in your freezer for a last-minute meal idea to top your salad this summer. I also like to keep frozen edamame in the shell on hand for an easy snack kids love.

Try it at home: Kale & Avocado Salad with Blueberries & Edamame

9. Canned CocktailsWhen it comes to popular drinks trends, expect to see more canned cocktails in the cooler. On Google Trends, search queries for "canned margarita brands" saw a 700% increase in the last 12 months, while interest in "best canned cocktails" is up 850%. If you think you're not a canned cocktail fan, this is a category worth exploring again. More and more distilleries and spirit companies are releasing their own canned cocktails, which mean better quality and more variety. Find everything from classic gin and tonics and mojitos to more complex flavor profiles like Drifter Cocktail Co's passion fruit caipirinha, Hunni Soju's new sparkling cocktails, featuring flavors like yuzu and elderflower, and the Long Drink, a Finnish gin soda with citrus flavors.
10. Low-ABV & Nonalcoholic DrinksPeople are drinking less alcohol than they were in the early days of the pandemic. Some are cutting it out altogether, while others are sober-curious. Whether you're cutting back here and there, like trying Dry January, or choosing options with less alcohol (low-ABV), you're not alone! In April, year-over-year interests in mocktails and nonalcoholic beverages grew 40% and 41% respectively. Make sure to toss some NA beers into the cooler this summer for easy day-drinking. Athletic Brewing Co.'s Cerveza Atletica is crisp and clean—just the thing to crack open in the hot summer sun. Or if you are a seltzer fan who adores craft beer, give Hoplark's sparkling waters a try. You can shop by your favorite hop for a refreshing sip.
​
Try it at home: Mocktail Mojitos
​
Source: EatingWell  Reviewed by Dietitian Victoria Seaver, M.S., RD