The food and beverage (F&B) industry never sleeps. Every year, new trends emerge, changing market tastes. Currently, business attention is focused on one unique combination dominating social media and supermarket shelves: Strawberry Matcha.

This phenomenon is not just a fleeting trend that will vanish in a few months. The blend of pink and green offers incredible visual appeal. Gen Z and Millennials highly favor this contrasting aesthetic. For this demographic, food or drink must look good on camera (‘Instagrammable’) before they finally enjoy the taste. Visual virality is the main entry point for a new product to gain recognition in a highly competitive market.

However, pretty visuals alone are not enough to maintain consumer loyalty. Taste must be the deciding factor for buyers to make repeat purchases. Here lies the true strength of the Strawberry Matcha profile.

Taste Harmony: A Meeting of Two Worlds

Why is this combination so successful organoleptically? The answer lies in balance. Matcha is known for its earthy, slightly bitter, and strong character. Meanwhile, strawberries bring fresh acidity and bright, fruity sweetness.

When these two elements meet in a single bite or sip, they create a harmony where the flavors complement each other. The acidity from the strawberry cuts through the bitterness of the matcha, while the tea character balances the fruit sweetness to prevent it from being overpowering. The result is a complex and refreshing flavor profile that never grows boring. This is the type of flavor modern consumers seek: unique, bold, yet familiar.

Why the Industry Needs Flavor Solutions

For F&B manufacturers, translating this viral trend into mass products presents challenges. Relying entirely on natural raw materials—such as imported matcha powder and fresh strawberries—often becomes a nightmare for production and procurement teams. This is where the strategic role of flavor companies in Indonesia becomes vital in providing efficient technical solutions.

There are three main reasons why using high-quality flavors is superior for business compared to raw ingredients:

1. Year-Round Consistency

Strawberry fruit is an agricultural commodity with tastes changing by season, rainfall, and harvest time. Matcha is similar; quality varies greatly between plantations. Using flavors ensures the final product’s taste profile remains 100% identical in every production batch, whether produced in the rainy or dry season. Consumers expect a consistent taste that remains unchanged.

2. Cost-Efficiency

Using ceremonial grade matcha powder or real strawberry extract in large quantities will skyrocket the Cost of Goods Sold (COGS). This makes setting competitive selling prices in the mass market difficult. Flavor solutions allow producers to obtain premium taste profiles at much more reasonable costs. Business profit margins become healthier and more sustainable.

3. High Stability

Not all natural ingredients are durable against industrial processes. UHT processes in milk or high temperatures in baking can destroy the original aroma of matcha and strawberry. Flavors are molecularly designed to withstand extreme heat and heavy processing. Aroma and taste will remain potent until the product reaches the consumer.

The Art of Flavor Customization

One crucial thing product developers need to understand is that there is no single Strawberry Matcha flavor that fits all segments. Customization is key to distinguishing a brand from competitors. Working with competent flavor manufacturers in Indonesia allows for specific and unique flavor profile exploration.

Exploring Strawberry Profiles

The character of this fruit is vast and can be shaped according to product needs. Producers can request specific flavor directions:

• Fresh/Tart: Mimics the sensation of freshly picked fruit with refreshing acidity. This profile is suitable for light beverages or tea.
• Jammy: A flavor profile like ripe, sweet, and rich strawberry jam. Perfect for bakery applications or bread fillings.
• Candy-like: A strong, aromatic sweet taste, reminiscent of candy. Usually preferred for the children’s market segment.

Exploring Matcha Profiles

Matcha also has a spectrum of adjustable flavor levels:

• Grassy: Highlights the aroma of seaweed and fresh tea leaves.
• Roasted: Provides a warm, nutty toasted nuance.
• Milky: A softer, creamier profile that is not too bitter, suitable for milk-based products.

Intensity Adjustment

Besides flavor profile, formulators can also adjust the dominance ratio. Should the product highlight strawberry as the top note that consumers immediately smell? Or matcha as the main foundation? Only precise flavors provide this formulation flexibility.

Wide Product Applications

The versatility of the Strawberry Matcha flavor opens innovation opportunities across various F&B product categories:

• Beverages: Ranging from Ready to Drink (RTD) in bottles, premix powders for Horeca (Hotels, Restaurants, Cafes), to premium flavor syrups for coffee shop menus.
• Bakery & Pastry: Imagine croissants with melting strawberry matcha cream filling, crispy pink-and-green cookies, or donuts with attractive glazes. Heat-stable flavors are crucial in this category.
• Dairy Products: Ice cream, gelato, yogurt, to flavored milk. Milk fat is an excellent flavor carrier for lifting matcha and fruit profiles.

Partnering with Falmont for Flavor Innovation

Creating a successful Strawberry Matcha product requires more than just mixing ingredients. Deep understanding of flavor molecule interactions and local consumer preferences is needed. Falmont, as a leading flavor manufacturing company in Asia, possesses the technology and R&D team ready to help realize that product vision.

With the right technical support, a trend idea can be transformed into a stable, profitable best-selling product loved by consumers. It is time to seize this opportunity and become a market leader with innovative flavor variants.