In recent years, natural and delicate floral fragrances have become increasingly popular. Plant herbs such as chamomile, verbena and jasmine were first added to beverage products, and gradually expanded to biscuits, sweets and dairy products.
According to the Innova Market Insights report, the application of flowers and floral ingredients in food and beverage has grown significantly, with a CAGR of 8% from 2016 to 2018.
The most commonly used floral fragrances in foods and beverages are hibiscus (25%), rose (22%) and jasmine (14%);
The three fastest growing flower fragrances are cherry blossoms (38%), hibiscus (31%) and linden flowers (25%);
Paired with fruit flavors, these floral fragrances can add appeal and creativity to many everyday products.
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