The flavor’s adaptability has been shown through its range of uses, which go beyond syrup and enter the world of baked goods. As a naturally derived ingredient, maple sap’s unique sweetness and warm, earthy undertones make it a desirable alternative to traditional sweeteners. 

“Maple is going mainstream,” said Mikel Cirkus, senior director, foresight and design at dsm-firmenich. “Candy cap mushroom — a natural forest product with a distinctive maple aroma — is already prized by chefs as a flavoring for baked goods, ice cream, confectionary and even beer. This mushroom, part of the Milk Cap group, mirrors the appealing ‘brown note’ qualities of maple, satisfying consumer mood for food that is deeply entrenched in nature.” 

The other half of the top flavor, creamy milk, is also seeing a surge in popularity, especially in Asia, where its smooth taste and texture provide a perfect pairing for maple’s sweetness. The trend outlines milk’s nostalgic and simplistic qualities, which reinforces Milky Maple as a flavorful and immersive sensory experience. 

“Milky Maple is an invitation for people to pause and savor a moment of pure warmth and decadence,” Clementi said. “This flavor is a journey – and a gentle reminder of the joy, comfort and connection that can be found in simple pleasures.” 

In fall 2024, maple was seen in a range of seasonal products, including Maple Glazed Donut Holes from DEUX and Lexington Bakes’ Maple Pecan Chip Cookie.