Kerry releases its annual Taste Chart, mapping its flavour trend predictions for 2025

Published: 22-Jan-2025

As taste is a fundamental consideration for food and beverage manufacturers, Kerry has forecasted its flavour trend predictions, including yuzu, barbecue and verbena

Kerry has debuted the 2025 edition of its food and beverage flavour trend forecasting resource, Taste Charts. 

The asset is designed to assist formulators in the food, beverage and nutrition spaces to gain insights into consumer preferences, informing their flavour choices going forward. 

According to Kerry, every prediction made in this market forecast is grounded on consumer insights and market research. 

 

Taste is key

In the modern market, a product's good flavour is non-negotiable — though other factors such as nutritional value and sustainability are also equally important.

Therefore, brands must find ways to address these challenges without sacrificing on taste.

To accomplish this, Kerry's taste charts curate a selection of tastes from across the globe, which were selected through the company's own research and insights from flavourists and food scientists.

"Consumers in 2025 are seeking a balance of adventurous taste profiles and wellness-driven goals," explains Soumya Nair, Global Research, and Insights Director at Kerry. "We are currently seeing global trends influence local markets; for instance Sichuan spices are transforming condiments in Europe, while Indian masalas are enhancing snack foods."

Soumya also notes that Korean barbecue is driving ready meal innovations in North America.

When looking at the beverage category, yuzu fruit is a highly popular flavour in reduced sugar beverages.

 

Regional trends

There are many flavour trends impacting the global food and beverage markets, but Kerry has selected its top six:

  1. Japanese Sudachi, Calamansi and Mikan Satsuma: these three could allow beverage formulators to put a twist on traditional citrus flavours
  2. Finger lime/lime caviar and verbena: bursting with flavour, these ingredients could offer another interesting take on common citrus choices, and have proven particularly popular in Latin America and Europe
  3. Cajeta and dulche de leche: caramel notes are dominating food and beverage offerings throughout Latin America, offering an opportunity for formulators in this region
  4. Barbecue: sweet flavours are also experiencing a surge in popularity, with honey barbecue being a particularly favoured choice across the globe
  5. Chocolate: traditional chocolate combinations with flavours like mint, hazelnut and almond are often being incorporated into beverages, providing indulgent alternatives to dessert options.


 

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