Why Natural Flavour is the Need of the Hour

Flavorings are components that give food flavor and uniqueness. The first people to use fragrant substances into their diet were the ancient Egyptians. Due to their frequent usage in food and drink, flavours have a profound cultural legacy and arouse intense emotions and memories.

The Flavorings promote more balanced eating habits by allowing consumers to enjoy better food alternatives. A number of factors, including growing consumer preference for natural and healthier food options, rising demand for convenience foods, rising disposable incomes, improvements in food processing technologies, and the worldwide growth of the food and beverage industry, are driving the food flavors market.

The flavors market was valued at USD 18.75 billion in 2023 and the market is expected to grow from USD 19.53 billion in 2024 to USD 30.10 billion by 2032, exhibiting the CAGR of 5.6% during the forecast period.

Natural Ingredient is the Hero

“We use natural flavors with every dish we cook. Our commitment is to use the real, high-quality ingredients shine through in every menu item. For instance, our Greek Quesadilla is crafted with authentic feta cheese and fresh herbs, delivering a genuine taste of Greece. Our Margarita pizza consists of sun-ripened tomatoes and fresh basil, ensuring a vibrant, classic flavor. Our Ratatouille is full with the richness of locally-sourced vegetables, while our Sizzlers offer a sizzling array of ingredients cooked to perfection. Our Eggs Benedict is made with farm-fresh eggs and hollandaise sauce, and our Asparagus Risotto is prepared with tender, seasonal asparagus and rich, real Parmesan cheese,” said Rahul Bajaj, Founder, Out of the Blue, Mumbai by adding that we avoid artificial flavors and focus on natural ingredients by providing an unforgettable dining experience that celebrates the true essence of each dish.

Evolution of Natural Flavours in Cooking

Over the years, there has been a significant shift towards using natural flavours in the kitchen. This change is driven by growing awareness of health benefits, environmental concerns, and a desire for authenticity in food. Traditionally, most cuisines relied on natural flavours from herbs, spices, and fresh ingredients.

In Indian cooking, spices like turmeric, cumin, coriander, and fresh herbs such as cilantro and mint were commonly used to enhance flavors. With the advent of the industrial age, artificial flavours and sweeteners became popular due to their cost-effectiveness and long shelf life. These were widely adopted by food manufacturers and restaurants for convenience.

“In recent decades, there has been a backlash against artificial additives due to their potential health risks. Consumers are now more conscious of what they eat, preferring natural and organic options. Understanding the true nuances of flavours through the use of natural spices requires experience and expertise,” commented Chef Sudhir Pai, F&B Consultant, TAT, Mumbai  who elaborated that the retaining flavour in traditional cooking which we follow at Tat Coast Cuisine restaurant includes slow and traditional cooking methods help in retaining the flavours of natural ingredients, techniques like tempering (tadka) release the essential oils of spices, enhancing the overall taste, balance of spices is crucial. 

Too much of one spice can overpower others, traditional recipes often provide a good guide, but experimentation is key to finding the perfect blend, Indian cuisine involves various processes that help retain the taste, colour, and texture of natural ingredients like dry roasting whole spices before grinding can intensify their flavours and slow cooking methods like simmering and braising allow flavours to meld together, creating complex and rich dishes.

Driven by Health Concerns

“Over the years, the use of natural flavors in the kitchen has evolved significantly. Initially driven by health concerns and growing awareness about artificial additives, chefs and food manufacturers have increasingly turned to natural ingredients. This shift emphasizes clean labels, where consumers can recognize and trust the ingredients listed,” said Richa Sanghvi, Founder, Epitome, Mumbai.

Replacing artificial sweeteners with organic or natural alternatives like honey, maple syrup, and stevia has become popular. These substitutes not only offer a healthier option but also enhance the flavor profiles of dishes, catering to the demand for guilt-free treats. This trend aligns with the broader movement towards sustainability and holistic wellness, promoting a balanced and nutritious diet without compromising on taste.

Maintaining Nutritional Value

“We believe that the use of natural flavors in our kitchen is a game-changer. Over time, we have moved away from artificial additives to embrace organic and natural ingredients, which not only enhance the taste of our dishes but also maintain their nutritional value,” explained Chef Stefan Gadit, Executive Chef, Torii, Mumbai.

Replacing Artificial Sweeteners with Natural Sweeteners

The move towards natural sweeteners is part of a broader trend towards healthier eating. Natural sweeteners like honey, maple syrup, and organic jaggery are becoming popular alternatives to artificial sweeteners and refined sugar. Natural sweeteners often contain additional nutrients and antioxidants. They have a lower glycemic index, which helps in managing blood sugar levels.
Organic jaggery is a traditional sweetener used in many desserts. It is unrefined, retaining more minerals compared to refined sugar. It adds a unique, rich flavour and is considered healthier.

“Replacing artificial sweeteners with natural alternatives like honey, agave, and maple syrup allows us to offer guilt-free treats that our customers love. This shift has significantly improved the quality of our food, providing a more authentic and wholesome dining experience,” added Chef Stefan Gadit, Executive Chef, Torii, Mumbai who said that the commitment to natural flavors is a testament to our dedication to serving high-quality, delicious, and healthy meals.

Using Natural Sweeteners

These alternatives are not only healthier but also add a distinct flavour.

"Many recipes are being adapted to reduce the overall sugar content, focusing on natural sweetness from ingredients like fruits,” said Chef Sudhir Pai, F&B Consultant for TAT, Mumbai highlighted that incorporating natural flavours and sweeteners, makes it possible to create delicious and healthier meals that honour traditional cooking techniques while meeting modern dietary needs, Organic jaggery, honey, and dates are being used more in traditional sweets.

Commenting on the same, Chef Prasad Parab, Head Chef, Amoeba, Mumbai shared, “We are commitment to genuine flavors means we do not use artificial additives in favor of natural ingredients. For example, we incorporate dehydrated beetroot powder in our hummus, enhancing its color, adding a hint of sweetness, and providing extra nutritional benefits instead of using artificial colour. Similarly, our chocolate wontons are crafted with Nolan Gud, a traditional jaggery made from natural dates, to infuse our compound chocolate with a rich, authentic sweetness." 

Future of Natural Sugar

By 2028, the regular sugar is gradually being replaced by natural sugar substitutes in the restaurant industry. We are switching from sugar-to-sugar replacements because they can be used in smaller amounts without compromising the product's flavor and appearance, which results in significant cost savings. Furthermore, consumers concerned about their health are now looking for better alternatives to refined sugar. The high daily consumption of refined sugar significantly contributes to many serious ailments, including diabetes, obesity, high blood pressure, and heart disease. The market for natural sweeteners is being driven by consumers' growing knowledge of such lifestyle disorders across the globe.