Kerry releases its 2026 global taste charts, using data from 1,200 scientists, 100 flavourists and consumer research to identify new flavour trends.
The report covers eight product categories including refreshing beverages; alcohol and alcohol-inspired beverages; tea, coffee and cocoa; savoury snacks; sweet; soups, sauces and dressings; meat and meals; and supplements.
“The food and beverage landscape is evolving at a breathtaking pace, and manufacturers are under more pressure than ever to meet the changing needs of today’s consumers,” said Leigh-Anne Vaughan, VP of product technologies, Kerry.
The charts highlight a consumer landscape that seeks both novelty and nostalgia. Key insights include:
The dragon fruit phenomenon: Traditionally rooted in Asian markets, Dragon Fruit has transcended its regional origins to become a breakout global flavour. With a 17 per cent CAGR in new product launches projected through 2025, it is reshaping refreshment categories across Europe and the Americas. Over half of the launches are in refreshing beverages.
Botanicals and florals: Orange blossom and hibiscus are forecasted as key ‘future flavours’ in the U.S. and APAC beverage sectors, while finger lime is becoming popular in Europe due to its unique textural pop and tart profile.
Global cross-pollination: The charts reveal a rapid exchange of flavours across cultures. Korean bulgogi and gochujang are surging. In the U.S., gochujang launches have grown 120 per cent over the past 12 months, while fulgogi has leapt from an emerging flavour in 2025 to become the fourth fastest-growing flavour in the 2026 meat and meals category. Meanwhile, Sichuan peppercorns are moving beyond Asian aisles to the mainstream condiment section in Europe. Mexican birria and Chile chiltepín are influencing savoury snacks and meals globally. Simultaneously, the “swicy” (sweet + spicy) trend is evolving, with hot honey and spicy mango driving double-digit growth in bakery and confectionery products.
Elevated staples beyond cheddar: Consumers are redefining comfort by trading standard options for premium, texture-rich varieties. The charts map the evolution of 31 specific cheese varieties, revealing a shift toward heritage-rich profiles. Manchego and Pecorino are driving premiumisation in European savoury snacks, while versatile, texture-rich options are gaining share in North America.
Kerry’s full 2026 Taste Chart can be seen here.
Source: www.foodincanada.com
