What’s trending in flavors? Kerry releases 2026 Global Taste Charts

Dragon fruit, botanicals, and cultural fusions — global consumers are demanding “both novelty and nostalgia” in their food and beverage flavor choices, according to Kerry’s 2026 Global Taste Charts. 

The taste and nutrition company drew on the expertise of over 1,200 scientists, 100 flavorists, and extensive consumer research to produce its taste charts, which provide actionable insights for F&B brands.

“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,” says Leigh-Anne Vaughan, VP of Product Technologies at Kerry.

“Brands cannot afford to simply react — they must anticipate and innovate at pace. We challenged ourselves this year to walk in the shoes of our customers, designing the new Taste Charts digital platform, powered by KerryNow, to allow them to unlock smarter, faster, and more radical innovation.”

“The Dragon Fruit Phenomenon”

Traditionally rooted in Asian markets, Dragon Fruit has transcended its regional origins to become a breakout global flavor, according to Kerry.

With a 17% CAGR in new product launches projected through 2025, this flavor is reshaping refreshment categories across Europe and the Americas.

While over half of all launches remain in refreshing beverages, due to its mild, subtly sweet profile, Kerry says the flavor is making waves in confectionery and alcoholic formats, with consumer interest surging during summer months.Dragon fruit is having a global moment — blending novelty and nostalgia as one of the fastest-growing flavors.

“Botanicals & Florals”

As consumers gravitate toward complex, aromatic profiles, Orange Blossom and Hibiscus are forecasted as key “Future Flavors” in the US and APAC beverage sectors, offering sophisticated, low-sugar alternatives, says Kerry.

Meanwhile, Finger Lime is exploding in popularity across Europe for its unique textural pop and tart profile.

“Global Cross-Pollination”

The charts also reveal a “rapid exchange” of flavors across cultures, with Korean Bulgogi and Gochujang surging.

In the US, Gochujang launches have grown 120% over the past 12 months, while Bulgogi has leapt from an emerging flavour in 2025 to become the fourth fastest-growing flavor in the 2026 Meat & Meals chart, with “similar developments” unfolding in European markets.

Sichuan Peppercorns are moving beyond niche Asian aisles to influence mainstream condiments across Europe. Mexican Birria and Chile Chiltepín are transcending borders to influence savory 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 premiumization in European savory snacks, while versatile, texture-rich options are gaining share in North America, responding directly to the 68% of consumers who say cheese flavors bring a level of comfort with excitement to savory snacks.

The 2026 Taste Charts are supported by a user-friendly, end-to-end digital platform — KerryNow — which is designed to bridge the gap between insight and execution.

Kerry also uncovered what’s driving flavor choices in Asia, the Middle East & Africa.