In a category focused on indulgence, blurred baking concepts is often very attractive for consumers, as they’re new, convenient, and surprising. But one of the most important things for bakers to consider when dreaming up flavors is how they will work. At T. Hasegawa, our flavor chemists have shown that adding textures is a fantastic way to up the flavor.

According to Mintel, trending baked good flavors include complementary combinations, such as honey butter and cinnamon. Spicy and smoked flavors are also growing, as are American favorites like vanilla, chocolate, and lemon. Blueberry continues as the most popular muffin flavor in the country and, overall, sweeter flavors on breakfast baked goods are outperforming their savory counterparts on menus. Staple breakfasts such as French toast, pancakes, muffins, pastries, and bagels are all growing, and basic trends in innovation are related to health, pleasure, and convenience with an appreciation for the occasional indulgence. Set your creativity free and delight your customers!