Florals are a flavor favorite for spring
13 Feb 2025
Roses are red, violets are blue, botanicals are fresh and new. Nothing says spring like the outdoors in bloom. No wonder floral and botanical flavors are a trending consumer favorite for the months of March, April and May. But these tastes derived from flowers, herbs, fruits and roots also strongly resonate with consumers on the lookout for natural and health-conscious choices. Explore why botanicals are the hottest inclusion for this season.
Botanical flavors coming to bloom
From lavender macaroons and elderflower cake to hibiscus-infused chocolate, adventurous consumers are reaching for floral flavors because they enhance their favorite viennoiserie, fine patisserie and chocolates. With their delicate flavor, beautiful aromas and colorful looks they add an elegant flair to each seasonal creation. Especially for Mother’s Day, botanicals are a popular choice to create sophisticated treats and edible gifts that are as beautiful as they are delicious.
One in three global consumers have sought more floral flavors in food and beverage categories over the past year, according to Innova Market Insights. Floral varieties like peach blossom, jasmine, rose and honeysuckle have seen the fastest growth, with an 8.4% increase in global product launches. Especially in the drinks categories, there have been lots of new product innovations with florals, just think of the Lavender Cream Oatmilk Matcha and Iced Lavender Oatmilk Latte by Starbucks.
The global demand for botanical flavors reflects their increasing appeal. The market is projected to grow at a CAGR of 8.6%, reaching USD 18,871 million by 2033, states Future Market Insights. These impressive figures highlight the growing consumer interest in botanicals as a key driver of innovation across bakery, patisserie, and chocolate categories.
Why florals are flourishing
Health and wellness
53% of global consumers associate botanical flavors with health benefits, according to Innova Market Insights. Chamomile and lavender are consumed to reduce stress and improve sleep quality, but other florals are also popular for their anti-inflammatory working or because they may support digestion. Many floral and botanical ingredients are perceived as functional foods, although there's often no scientific evidence to back this up.Natural
Botanicals are recognizable ingredients that appeal to consumers who want to eat clean and prefer wholefoods. The popularity of floral flavors reflects the longing for transparency and sustainability.Flavor complexity
Delicate, bitter, aromatic or tart, botanicals offer complex tastes and that is just what consumers are after. According to our global survey, 65% of people want to try new tastes or taste combinations that are unusual at first.
Top botanical flavors for spring 2025
The freshness of spring is the perfect backdrop for botanical flavors, aligning seamlessly with themes of renewal and blooming. If you’d like to try incorporating florals into your spring creations yourself, here are the top flavors to start with:
Lavender: aromatic and pairs beautifully with caramel, matcha, berries and tea flavors
Hibiscus: tart and vibrant, complements rhubarb and citrus
Peach blossom: delicate and fruity, often paired with green tea, strawberry and cream
Sakura (cherry blossom): a subtle seasonal favorite from Japan that is taking over the world
Honeysuckle: sweet and floral with a honey-like aroma, perfect for treats with peaches, apricots and vanilla
Rose: romantic and fragrant, shines in combinations like pistachio rose vanilla, rose cardamom and guava rose
Elderflower: light and aromatic, tastes great with lemon
Jasmine: floral and slightly sweet, works wonderfully with green tea, tropical fruits and white chocolate
Future floral favorites that we’ll see more of in the future are passionflower, echinacea, osmanthus, meadowsweet and jasmine.
Exciting examples
Get inspired by these 4 examples of floral pastry creations:
Chamomile Lychee Raspberry Mother’s Day Cake by Lachér
A festive cake with a citrus sponge, chamomile cremeux infused with white chocolate, lychee mousse and raspberry marmalade.
Hibiscus Donuts by Dough Doughnuts
A yeast donut with a spectacular deep pink glaze made from dried Mexican hibiscus topped with a candied hibiscus flower.
Pistachio Rose Croissants by The Black Walnut Bakery
A double-baked croissant, filled with homemade pistachio cream, topped with rosewater Italian buttercream, crushed pistachios and rose petals.
Lavender London Fog by Fred Csibi-Levin
Vanilla bean sponge cake with lavender and earl grey namelaka cream, earl grey mousse and salty white chocolate feuilletine crunch.
Infuse your creations with the elegance of sakura
The delicate floral notes and subtle sweetness of sakura can transform your pastries and chocolates into masterpieces. Dive into this consumer flavor trend and let this Japanese flavor inspire your next creation!
