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FoodBev was recently invited to take a journey through today’s most influential taste trends during a visit to ADM’s Flavour Innovation Centre in Berlin, Germany. Read on to discover what the ingredients giant had in store for us, from global-inspired dishes to familiar comforts with a modern twist.

At ADM’s Berlin facility, tucked away in the historic borough of Spandau, the spotlight is on flavour. The site produces solutions such as taste systems, extracts and speciality ingredients for use across a wide range of food and beverage applications, spanning sweet and savoury categories.

When we arrived at the facility, ADM’s vice president of flavours for EMEA, Alexander Lichter, welcomed us with an overview of the company’s activities at the site, key focuses and some of ADM’s notable recent developments. These include significant investments into expansion in Africa, Eastern Europe and Dubai, as well as its recent acquisitions of UK flavour house FDL and hop extract specialist Totally Natural Solutions (TNS).

He explained that the company’s focus is “rooted in nature,” rather than rooted in chemistry – “where nature meets precision” is a philosophy the company follows, embracing the “fusion between science and creativity” while aligning with consumer demand for naturally derived, clean-label ingredients.

Meeting consumers where they are

The company emphasised a focus on supplying not only ingredients, but flavour ‘systems’ at the site – beverage compounds, food preparations and systems across savoury and bakery categories that can support manufacturers in meeting the needs of today’s consumers.

Today, food industry trends are evolving in line with shifting consumer priorities as the world around us changes. For manufacturers, the role is to keep up the pace and offer food products that are one step ahead, aligning with the next big trends while offering something fresh and unique to the market.

Before we sat down for lunch, ADM’s Coralie Garcia Perrin, senior flavour product marketing manager for food EMEA, highlighted some of the top trends currently resonating deeply with consumers.

At a time of significant geopolitical instability and ongoing uncertainty, Garcia Perrin noted the growing interest in ‘newstalgia’ – products that tap into consumer emotions and evoke memories from childhood, reimagined with today’s modern flavour trends. Consumers are seeking comfort in uncertain times, but are also drawn to novelty and adventure, reinforcing interest in such offerings.

This desire for novelty and adventure is also driving growing interest in global flavours and culturally inspired dishes – Asian flavours, for example, are booming in the West, particularly in Europe, she noted. Fermentation enables the development of products with bold and umami flavour profiles, such as miso and gochujang, with Western consumers eager to experiment with new taste experiences or be reacquainted with flavours they enjoyed on their travels.

Global fusion, in which flavours and traditions from different regions around the world are blended, are also proving popular as food businesses bring together much-loved elements of different regional cuisines to provide unique options that resonate with shoppers. Mochi ice cream is a notable example of this – a market valued at over $1.5 billion in 2025, it pairs traditional Japanese mochi (made from glutinous rice dough) with an ice cream filling, booming in Western retail with brands like Little Moons and Bubbies innovating in the space.

Wellness is another major driver of innovation as consumers begin to place more emphasis on holistic wellbeing that encompasses mental and physical health. Flavour profiles associated with health and wellness are therefore on the rise, such as those with citrus and botanical notes.

Garcia Perrin also acknowledged the rise in GLP-1 medication use for weight management, as consumers on these medications seek smaller portions: with each bite now worth more, nutrition and food quality is being centred over quantity.

Additionally, mindful drinking is driving innovation in botanical-led alcohol alternatives, such as bitter, aperitif-style spirit alternatives and canned alcohol-free cocktails made with adaptogens, as interest in wellbeing remains a driving force behind alcohol moderation trends.

Tasting today's trends

To highlight the breadth of ADM’s solutions portfolio and how it can respond to these current trends, we were treated to a tasting menu cooked up by research and development chefs Amay Borle and Philipp Weiler.

To begin, we were treated to a delicious plate of ‘veggie bites’ made from wholesome plant-based ingredients such as chickpeas and mushrooms, served with a curry aioli sauce for dipping. These were paired with a roasted cumin, lime and mint-flavoured beverage, complementing the flavours of the bites with a zingy and slightly spiced taste profile.

Next, further drawing inspiration from Asian flavours, we enjoyed a plant-based chicken drumstick made from ADM’s soya protein, served with a Korean cucumber salad, spicy gochujang mayonnaise and caramel sesame seeds. This was paired with a refreshing jaboticaba and kumquat-flavoured energy drink, elevating the dish further into global flavour fusion to provide a refreshing accompaniment.

Following this was a mini plant-based smash burger – with an option for a hybrid version, containing 50% meat and 50% soya – demonstrating the versatility of ADM’s soya ingredients. The chefs delivered a juicy patty that stood up to traditional meaty burgers, served with basil-flavoured mayonnaise, salad and fries. The dish was accompanied by a date, pomegranate, rose and jallab-flavoured beverage, offering a light and subtly sweet taste profile that contrasted with the savoury flavours of the food.

Finally, dessert offered a ‘newstalgia’-inspired crème brûlée with a popcorn flavour, topped with popcorn for the ultimate combination of indulgence and familiar, childhood memories. This was served alongside crisp vanilla tuile biscuits and a flavourful mango sorbet dusted with tajin, tapping into the rise of ‘swicy’ (sweet and spicy) flavour profiles.

A behind-the-scenes look

To end the day, we toured the facility and were offered a first-hand insight into where some of the company’s solutions are developed for both sweet and savoury product applications.

In sweet innovation, this included the company’s ice cream labs, where it develops creamy ice cream bases for use across various formats including soft serve and bars. Meanwhile, its confectionery innovation lab focuses not only on more indulgent confectionery formats like chocolate – it is also a hub for responding to the growing wellness boom with the development of functional gummy formats.

During the day, we were able to taste a unique, dual-flavour format gummy with a basil and strawberry taste profile, with options of both pectin and gelatine formulations.

Clara Faustina, senior marketing manager for sweet goods and bakery EMEA at ADM, said: “Consumer demand for functional confectionery is increasingly shaped by a dual focus on achieving wellness goals while still delivering enjoyable sensory experiences”.

“ADM’s research reveals that the ideal gummy product is expected to feature simple, naturally sourced ingredients, contain no artificial flavours or colours, and deliver added functional value – particularly high fibre content with sweetness derived from fruits. While lower-sugar and lower-calorie options are welcomed, consumers remain unwilling to compromise on taste and texture, underscoring the importance of smart formulation strategies.”

In savoury, we gained an insight into where ADM develops plant-based and hybrid meat solutions based on its extensive range of plant protein ingredients. From soya to wheat and pea, ADM’s protein solutions are available in various formats, from powders to chunks, providing versatility for manufacturers across product applications like burger patties, mince and nuggets.

Nicolas Koch, junior product marketing manager at ADM, noted that the company does not see plant-based and hybrid products as competing with each other – rather, they are viewed as complementary ways for consumers to incorporate more of the benefits of plant protein into their diets.

“Hybrid and meat extension applications are currently seeing strong interest because they allow producers to enhance products with plant-based ingredients while maintaining the familiarity, taste and functionality of meat,” he told FoodBev. “This makes them an accessible and scalable option for reaching flexitarian consumers.”

“At the same time, fully plant-based solutions continue to play an important role, particularly where customers are targeting specific consumer needs, dietary preferences or product concepts. Over recent years, demand for plant-based has become more focused and intentional, with greater emphasis on taste, nutritional value and realistic positioning.”

Built for the long-term

ADM’s work at the facility demonstrates how sustainability, health and flavour innovation intertwine, with the company emphasising a focus on developing nature-inspired solutions that are built for the long-term – not just for now.

Garcia Perrin explained that ADM’s technology enables the replication of complex and seasonal flavours at scale by decoupling flavour creation from the limitations of raw materials, while preserving authenticity.

"We use advanced techniques such as extraction and distillation to capture the key aromatic compounds of ingredients at their natural peak, when flavour is most vibrant,” she said. “These compounds are then transformed into stable flavour ingredients with significantly longer shelf lives than the original raw materials. This allows us to consistently recreate precise flavour profiles year-round, regardless of seasonality or variability in harvest conditions.”

In some cases, she noted that the company can reconstruct profiles without relying on the original ingredient entirely. “This approach plays a critical role in addressing current environmental and supply chain challenges.”

Additionally, the company’s research and development work centres around responding to long-term food flavour trends that will influence innovation and product development across wide-ranging applications for years to come. When asked how ADM identifies a flavour trend with long-term potential, rather than something more fleeting, Garcia Perrin told FoodBev that the answer is grounded in real consumer behaviour.

“These flavours are already embedded in everyday eating habits, making them more than just a point of discovery – they deliver on repeat consumption,” she pointed out. “They also tend to travel well across regions, adapting to different culinary traditions, and scale across multiple categories such as beverages, snacks, dairy and savoury applications.

She offered yuzu as an example – rooted in Japanese culture, she noted that this popular East Asian fruit has gained global traction in applications such as sparkling drinks, sauces and desserts, due to its versatility and alignment with broader preferences for citrus-forward profiles.

“In contrast, short-lived trends are often driven by viral moments rather than sustained consumer demand,” she said. “These flavours or concepts may generate initial excitement due to their visual appeal or uniqueness, but they lack the depth needed for long-term adoption. They are frequently confined to a single format or occasion, and fail to drive repeat purchase.”

An example she offered was the ‘angel hair’ chocolate trend tied to ‘Dubai-style’ confectionery – while it captured attention because of its striking appearance, its appeal is “more rooted in hype than a flavour profile that integrates into everyday consumption,” Garcia Perrin said.

“Flavours that endure are those that fit naturally into how people eat, while hype-driven trends tend to fade quickly as they rise.”

This fascinating day at ADM's facility brought with it a real appreciation for how influential flavour development can be in evoking emotion, providing comfort and indulgence, and delivering social and cultural connection during eating occasions.

Sending a huge thankyou to the ADM team in Berlin for hosting FoodBev – for allowing us to gain insight into their creation process, for the valuable insights into today’s big opportunities in flavour, and, of course, for the delicious and thoughtfully curated tasting menu. We’ll hope to visit again one day!