Forest Flavors Expand into Beverages and Food Products
Companies are incorporating natural, earthy tastes like pine and sage into drinks and foods. This trend reflects a consumer desire for nature-inspired experiences and a sense of calm.
The food and beverage industry is increasingly turning to nature for its next wave of popular flavors, moving beyond seasonal staples like pumpkin spice. Ingredients and tastes derived from forests and meadows are appearing in a variety of consumer products.
This shift is driven by a growing consumer appetite for experiences that connect them with nature and promote a sense of calm. Companies are betting that these earthy, botanical flavors will resonate with customers seeking tranquility and natural sensations.
Examples of this trend include the Smoky Mountain Latte at K Brew in Knoxville, Tennessee, which features sage and juniper. Forest Water in Nashville offers botanical sodas with flavors like "Alpine," described as bitter, sweet, and woodsy. Restaurants are also participating, with 425 Park in Manhattan serving a Forest Old Fashioned cocktail using pine liqueur and alpine bitters.
Further indicators include Fox Meadows Creamery in Pennsylvania offering a "Foraged Pine and Rosemary" ice cream flavor. Syrup manufacturer Torani named "Forest Pine" its flavor of the year, signaling broad industry adoption. Ashley Doolin, a product development scientist at PepsiCo, noted that consumers across markets are showing increased interest in "outdoor-inspired, botanical and earthy flavors."