FLAVOURS AND COLOURS


pay more to avoid them. Within sweet snacks like candies, chocolate bars, gummies, packaged biscuits and more, consumers state ‘natural flavours’ (70%) and ‘natural colours’ (66%) contribute to perceiving the product as ‘natural’. Concurrently, wellness-led choices


continue to influence demand, which is represented in ADM’s identified “Authentic Wellbeing” trend for 2026 flavours and colours. Clara continues: “Consumers may gravitate toward tropical or citrus flavours when also seeking products for energy, whereas honey and tea resonate with those prioritising relaxation. Our expert flavourists respond through sophisticated flavour layering, including leveraging flavour extracts like from- the-named-fruit (FTNF) solutions. This is reflected in concepts like strawberry matcha gummies or mango sticky rice- inspired gummies. “Consumers also embrace bold,


unexpected combinations, which we dub as the “Give Me More” trend. Think passion fruit with vanilla, paired with vibrant, unconventional colours like striking blues and greens. Texture further elevates these experiences, with


inclusions like fruit granules, fillings and textured soy crisps adding another layer of indulgence,” she adds. Familiarity also still matters. In Europe,


64% of consumers state “traditional” flavours they know and trust are influential in their food and drink choices. Clara notes: “Classic flavours and colours are now being reimagined through a modern lens, tapping into the “Newstalgia Dreamland” trend – where comforting, recognisable profiles combine with contemporary twists to deliver both emotional connection and innovation, such as the sweet brown notes of caramel popcorn pralines.”


The complexity of application formulation Working with any colour or flavour – whether synthetic or derived from a natural source – may pose technical hurdles, depending on the application formulation. Specifically, when confectionery manufacturers look to transition from artificial dyes to colours derived from natural sources, key hurdles can arise, such as shade matching, stability, maintaining stability, managing cost-in-use and ensuring compatibility across different product formulations. Clara agrees: “Delivering desired vibrancy, intensity


CONSUMERS MAY GRAVITATE TOWARD TROPICAL OR CITRUS


FLAVOURS WHEN ALSO SEEKING PRODUCTS FOR ENERGY, WHEREAS HONEY AND TEA RESONATE WITH THOSE PRIORITISING RELAXATION


JUNE 2026 • KENNEDY’S CONFECTION • 17


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