Autumn flavors are many and varied, but the classics tend to feature sweet and spicy profiles, offering a warmth that turns hearty dishes into culinary delights.
While pumpkin pie spice has dominated the market for years, other fall flavors are vying to grab consumer interest, with both sweet and savory applications. Here are a few new autumn flavor trends that restauranteurs and food manufacturers should pay attention to.
Crisp Apple
Apples are a year-round staple in many households, but they’re particularly abundant during the fall harvest season. While this autumnal fixture isn’t exactly new, it seems that some in the food industry are leaning in hard on apple flavors this season.
This year’s fall menu from Starbucks has the expected pumpkin fare, but it also features several apple additions, including Iced Apple Crisp Cream Chai, Oatmilk Iced Apple Crisp Shaken Espresso, and Oatmilk Apple Crisp Macchiato. This tangy delight could be set to overtake pumpkin spice offerings, at least for a little while.
Ginger
Peppery and slightly sweet, ginger is prized for its zesty and refreshing flavor profile. With its pungent bite, you might not expect ginger to meld with other fall flavors. However, it all depends on how you use it.
Ginger is frequently found in fall treats, where it adds brightness to earthier spices like cinnamon and cloves. For example, it’s one of the ingredients in pumpkin pie spice.
You can also use ginger to elevate fall beverages and bring a zippy appeal to squash soups, salty pork, and even pasta. Consider adding ginger and spicy garlic to a Bolognese to amp up the flavor complexity.
Doubanjiang
Whether you’re just jumping on the gochujang bandwagon or you’ve been a fan of the sweet-heat Asian staple for years, it’s time to switch gears and try the latest spicy trend: doubanjiang.
Popular in Sichuan cuisine, this fermented bean sauce features a complex profile born of just a few simple ingredients, including broad beans (also called fava beans), er jing tiao chili peppers, soybeans, salt, and wheat flour.
Unlike gochujang, which is usually the base for a sweeter sauce, this dark, fermented paste has a savory, salty appeal, with mild heat and intense aromas supplied by the peppers.
Doubanjiang brings a full-on umami boost to several Sichuan preparations, including hot pot and stir-fried dishes with chicken, pork, and tofu. Chefs can easily pair it with everything from fried rice to squash stews to meatloaf.
Garlic
The beauty of garlic is that it’s so versatile. Roasted or sauteed, it brings a rich, savory appeal to meats, soups, pasta dishes, and more. It can also add complexity to sweet preparations.
Black garlic, for example, offers a mild garlic flavor with sweet and somewhat tangy notes, thanks to the fermenting process. It is frequently compared to molasses or dried dates but with an earthier undertone.
Like fresh garlic, black garlic can uplift savory preparations like pasta, pizza, or grilled meats. It also pairs beautifully with rich chocolate desserts or balsamic glazes for ice cream and fresh fruit.
Another addition to the fall lineup is spicy garlic, a pairing of garlic and spicy peppers. While spicy garlic has become a popular option for wings, it could also add a kick to rich, creamy sauces for pasta or meat dishes — think spicy garlic chicken alfredo.
Sweet and Spicy Never Go Out of Style
You don’t have to stray from the sweet and spicy expectations that accompany fall, but you do have to find ways to make classics new for consumers who are bored by seasonal standbys like pumpkin spice. Mixing novel ingredients with beloved fall recipes is a great way to get customers to dip their toes in new waters.
To learn more about Symrise and other food trend insights, contact the team today!
