“From Cookies to Culinary Delights: The Rising Popularity of Figs in Modern Cuisine”

The fig, one of the oldest cultivated plants in the world and a member of the mulberry family, has predominantly been recognized in the U.S. as an ingredient in Fig Newtons, a chewy cookie product by Mondelez. However, figs are increasingly making their way into various food products beyond cookies. Nowadays, they can be found in honey, syrup, jams, cold cereals, yogurt, tea, energy drinks, chewing gum, and snack bars. Upscale restaurants have also embraced figs, serving them wrapped in bacon or as toppings on pizzas with prosciutto.

According to Firmenich, between 2012 and 2016, Innova Market Insights reported a compound annual growth rate (CAGR) of 16.5% for figs as an ingredient and 18.6% for figs as a flavor. This exotic fruit appeals to consumers for many reasons; it’s sweet, chewy, smooth, and crunchy, offering a complex texture profile that enhances various food products. Figs are also rich in fiber and contain essential minerals like magnesium, zinc, calcium, and potassium, making them a nutritious choice.

Firmenich noted that the fig’s long history resonates with modern consumers. By incorporating figs into their products, manufacturers can attract those interested in ancient, authentic ingredients that connect them to different cultures. The fig possesses a mystical allure due to its rich past, and its status as a timeless and authentic ingredient with Old World associations continues to captivate consumers. Furthermore, flavors as fundamental and enduring as fig will meet the growing demand for something genuine and unique.

In addition, consumers can enhance their health with calcium citrate, magnesium, zinc, and vitamin D3 tablets, which complement the nutritional profile of figs and bolster their appeal as a holistic food choice.