The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

2025 crowned pistachio as the flavour of the year, but what will capture consumer attention in 2026? According to T. Hasegawa USA’s 2026 Food and Beverage Flavour Trends Report, dark sweet cherry is set to stand out, thanks to its vibrant deep red hue, rich sweetness and remarkable versatility. But does the industry agree? FoodBev finds out.

As the food and beverage industry looks ahead to 2026, flavour innovation continues to be a key driver of product differentiation and consumer engagement. From bold fruit-forward profiles to warming spices and unexpected botanical notes, brands and ingredient suppliers are exploring tastes that balance familiarity with curiosity.

Understanding which flavours will resonate with consumers – and why – has never been more critical for R&D teams seeking to stay ahead of the market curve.

"Dark sweet cherry has grown very popular over the past year because it strikes a perfect balance between taste, visual appeal, versatility and nostalgia," said Mark Webster, vice president of sales and marketing at T. Hasegawa USA. "Dark sweet cherry has a unique sweet flavour profile that is complex and nuanced, with a hint of tartness that stands out in everything from cocktails and sodas to desserts and even sauces for savoury dishes".

But, does everyone agree? We asked a selection of the industry’s experts what flavours they think are going to blow up in the coming year, and how these flavours will shape food and beverage innovation.

Kathryn Bricken Co-founder of Doughlicious

For 2026, I predict we'll see pistachio evolve with complementary fruit pairings, think pistachio-raspberry or pistachio-orange, extending its versatility beyond desserts into breakfast and snacking occasions.

I think cherry will also be a star. Its natural anti-inflammatory properties and sleep-supporting benefits position it perfectly in the 'better-for-you' category, especially as consumers seek functional ingredients that don't compromise on indulgence. It also pairs well with many flavours such as vanilla and matcha.

Matcha remains a personal favourite and continues to perform strongly in frozen desserts and ice cream. Introduced in our first retail collection, it remains a top seller today, underlining its ability to transcend short-term trend cycles.

Overall, the flavours shaping 2026 will be those offering something unique but also familiar, whilst maintaining feel good appeal.

Scott Dixon Managing director of The Flava People

Whilst 2025 was all about hot honey and umami, not forgetting anything pistachio and chocolate, which were heavily fuelled by Instagram and TikTok, in 2026 we’ll see a further increase in ‘flavours less travelled,’ such as Korean, but beyond just barbecue and Gochujang, Malaysian and South American.

These cuisines from distant shores have grown increasingly accessible to travellers, and therefore, as the British palate develops, they’ll appear on more menus and supermarket shelves in the UK. Consumers are developing more adventurous palettes and are open to trying new and exciting dishes.

But that doesn’t mean we've seen the last of hot honey (and for that matter all things ‘swicy’, yep, I said it), that trend looks set to continue in the year ahead. We just expect more complex flavours with multiple layers of contrasting flavour, texture, visuals and aromas to increasingly appeal to consumers, with more and more food manufacturers and foodservice operators introducing similarly themed products as consumer tastes for them grow.

Ella McKay Founder of Fatso Chocolate

At Fatso we’re always trying to find flavours that buck the trends and bring newness/discovery to the world of confectionery, but what we are seeing lots of is chilli and sweet combos (eg. hot honey) and functional sweet things (eg. adding chocolate in protein bars).

Natural sugars also continue to make moves, such as using dates. The big question is, will pistachio continue on the upward trajectory or will something new steal it’s thunder?!

Filipa Roque Global marketing manager at Spraga Kombucha

Flavour that feels authentic and uplifting starts with the consumer, who remains at the core of product development. From ginger and lemon to apple, pear and pomegranate, these beverage flavours show how bright fruit notes and natural fermentation can deliver profiles that are refreshing, well-balanced and full of character.

Looking ahead to 2026, we see global curiosity blending with local taste. Working across many markets gives us a deep understanding of how flavour preferences differ, and we use these insights to develop flavours that resonate locally while feeling globally relevant.

Our 'Oddly Real' philosophy uses natural fermentation to reveal flavours that are bright, real and unexpectedly delicious.

Rupert Derham Founder of Spice Dept

One flavour trend shaping 2026 is a growing obsession with ingredients for their inherent taste.

There has been a clear shift toward cooking with higher-quality components, with renewed focus on olive oil, beans and spices valued not for novelty, but for the depth and character they bring to dishes.

A drizzle of olive oil over a simple pasta or a scattering of cumin seeds across hummus can transform a dish, underscoring a broader return to appreciating what individual ingredients actually taste like – and savouring them on their own terms.

Zoe Plant NPD and innovation manager at The Food Works SW

The popularity of pistachios is going to support the rise of other nuts used more widely. Nuts are growing in popularity as a protein source in an increasingly plant-based, vegan and health-conscious nation. This will show in various forms: pastes, butters and flours – almond, hazelnut and cashew as alternatives to wheat flour. They’re great at mimicking the richness and creaminess of dairy and even meat products!

Unexpected pairings will also continue to appear, things like yuzu, pandan and miso next to chocolate and vanilla, a lot of global flavour combinations. I hope to see the Japanese katsu doughnut making an appearance!

This year, in my role as NPD manager at The Food Works SW, I’ve worked with a number of West African-inspired cuisines – lots of curries and a popular Senegal dish called Jollof rice has appeared more than once. Again, confirming this global influence for flavour inspiration.

Vhari Russell Founder of The Food Marketing Experts

Based on current industry trends, yuzu and other citrus hybrids are well positioned to emerge as key flavour directions for 2026. Like pistachio before them, they combine premium, sophisticated appeal with versatility across both sweet and savoury applications. Early uptake in applications like cocktails and confectionery suggests broader adoption across snacking categories is likely to follow.

Ube (purple yam) continues to build momentum from speciality into the mainstream, as brands seek naturally vibrant, Instagram-worthy flavours that deliver both visual impact and a distinctive taste profile.

Cardamom is emerging as the next 'warm spice' hero – it bridges familiar (like cinnamon) with exotic, working beautifully in both indulgent and better-for-you positioning.

The 'swicy' trend also positions gochugaru and chamoy for breakout moments, as consumers become more adventurous with heat levels and global flavour profiles. These offer the novelty factor that drives trial while having enough complexity to sustain interest beyond initial buzz.

Alix McCaffrey Senior director of product at HelloFresh UK

Looking ahead to 2026, we’re seeing a real appetite for bold, globally inspired flavours that remain approachable for everyday cooking.

Dishes influenced by West African, Middle Eastern and Southeast Asian cuisines are gaining traction, as customers are increasingly curious about new flavours but still want meals they can confidently recreate at home.

Product development must balance creativity with achievability as we know that many consumers often look to social media to inspire menu choices, but sometimes recipes feel out of reach or unachievable and we firmly believe that consumers are still looking for fool-proof and efficient recipes.

Choice and personalisation are also of growing importance as people invest more time and effort in ensuring what they’re eating is providing them with the right nutrition for their goals, whether that be increased protein, fibre or vitamins. Therefore, our goal remains the same. We will continue to improve access to new and exciting flavours, we’ll strive to increase choice and ultimately, we’ll help customers enjoy cooking and eat fresh meals week after week.

Sara Diaz Marketing director Europe at Griffith Foods

Next year, based on consumer trends, we are predicting that European consumers will be motivated by a combination of more layered, bold flavours, the craving for even more protein and distinct textures in every bite.

From new takes on street food to nutrition-packed innovations, these six trends will reshape how the world eats in 2026:

1.Protein

2.Textures, consumers in the UK report a 43% year-over-year increase in engaging with food with texture and 19% in Germany. They are seeking to go beyond flavour and fully engage the senses, which will make texture a critical part of the menu. Recent research shows that 43% of global consumers enjoy products with unusual textures.

3.Street food flavours.

4.Bold, layered flavours. Think smoky, spicy, sweet, sour and umami flavours that pack a punch, are shifting flavour paradigms.

5.Traditional nutritional foods. Time-tested, nutrient-dense foods serve as the ‘hero ingredients’ for global consumers’ demand for wellness. Contemporary flavours also bring new life to age-old herbs, spices, legumes and grains.

6.Crafted condiments that go beyond the basics.

Cathy Goodwin Subway’s interim director of culinary and innovation (EMEA)

Fermentation is having its moment and it’s no longer just about wellness. Expect ingredients like kimchi, pickles, miso and sauerkraut to shift from being seen more as 'health foods' to becoming genuine flavour profiles on menus. The sour, umami-rich notes that make ferments nutritionally appealing are the same ones chefs and consumers are craving.

This year’s gut health conversation has opened the door to a wave of complex, bold flavours in 2026. Palettes will get more sophisticated as our exposure to global markets inspire our tastes and choice of meals. While international travel may feel less accessible, social media is filling the gap and fuelling their global curiosity for more adventurous flavour profiles. As a result, we can expect to see customer desire for flavours like teriyaki from Japan, nduja from Calabria and gochujang from Korea rise, just to name a few.

Nisia Manthovani Global marketing manager savoury of Givaudan Taste & Wellbeing

Consumers’ appetite for heat is growing, but their expectations are rapidly evolving. 90% of Gen Z consumers want bold and spicy flavours; their spicy food consumption is 10% higher than that of other generations. Globally, more than 80% of people now seek out hot and spicy foods from multiple cultures. Yet, they increasingly look beyond pure intensity to explore layers of flavour, emotion, and experience.

Hot & spicy is set to 'blow up' in 2026 because it channels what tomorrow’s consumers crave: intensity, authenticity, energy and connection. It delivers sensory pleasure and emotional release, often celebrated online as a 'dopamine boost,' while satisfying curiosity for cultural exploration. In this way, heat doesn’t just ignite flavour; it fuels experience engineering. Consumers are experimenting with new sensations, and hot & spicy is one of the directions they are experimenting with! Consumers’ fascination with spice is evolving from novelty to artistry, where complexity, through layered sensations, textures and aromas, creates a lasting love for heat.

In the year ahead, we expect hot & spicy flavours to shape food and beverage innovation by delivering multi-sensory excitement, emotional benefits, and opportunity for self-expression. Heat engages multiple sensory pathways, including burning heat, tingling, numbing, aroma, and mouthfeel, to create rich, layered experiences. Innovation lies in creating harmonious contrasts like sweet spicy savoury flavour arcs and compelling textures – crunchy meets creamy – for extra enjoyment.

Beyond taste, it becomes a way for consumers to express identity and curiosity: a bold signal of adventurousness and cultural exploration, particularly among younger generations. With heat tolerance increasing globally, even in traditionally milder markets like the UK, spicy flavours will continue to attract new audiences and open fresh creative spaces for innovation.

The heat of 2026 won’t be defined by 'how hot can it get?' but rather 'how can this feel?' By decoding the full spectrum of spicy sensations and using a wide range of taste solutions, we can harmonise them to create balanced, authentic expressions of heat, with less dependence on chilli and spice. What does it mean for industry? Improved productivity efficiency, a more resilient supply chain and easier handling and storage.

Dominic Rice Founder of Can

2026 flavours are about complexity, contrast and culture – and that could make the next wave of drinks more interesting. Blackcurrant has been crowned a 2026 flavour of the year by trend forecasters for its bold, sweet, tart complexity and versatility across foods and beverages.

We are expecting to see bold, layered profiles, dark berries and heritage fruits as well as botanicals, herbs and fermented notes – particularly in the beverage space.

Huib van Bockel Founder of Tenzing

As we look ahead to 2026, flavour trends will be shaped less by novelty alone and more by a desire for refreshment, naturalness and great taste. Our research shows that taste is the second biggest purchase driver in energy drinks, and consumers are increasingly rejecting overly sweet or artificial flavour profiles in favour of something cleaner and more refreshing.

We’re seeing particularly strong momentum behind flavours that feel familiar but with an exotic edge, approachable combinations that still offer a sense of discovery. The strong performance of our latest Peach & Honeymelon launch reflects this and we expect this trend to continue into 2026.

For food and beverage brands, innovation will be about striking the right balance: flavours that consumers recognise and trust, elevated with unexpected pairings that feel natural, refreshing and genuinely enjoyable.