Taste is the ultimate non-negotiable for product development. In a rapidly evolving industry, challenges such as nutritional optimisation, sustainability and consumer demand must all be addressed without sacrificing taste.
This year’s taste charts feature a carefully curated selection of tastes and trends, blending global insights with the expertise of top flavourists and scientists to help brands anticipate market shifts and create impactful products. “Consumers in 2025 are seeking a balance of adventurous taste profiles and wellness-driven goals,” explained Soumya Nair, Global Research, and Insights Director at Kerry.
“In 2025, we are seeing global trends influence local markets. For instance, Sichuan spices are transforming condiments in Europe, Indian masalas are enhancing snack foods worldwide, and Korean barbecue is inspiring ready-meal options in North America. Emerging trends like the yuzu fruit, which taste charts first tracked in drinks in Japan in 2013, is now appearing around the world in reduced-sugar beverages as an Asian citrus note.
“Our data-driven charts empower food and beverage professionals to connect with evolving consumer preferences, like yuzu fruit, to infuse existing brand lines with these new emerging flavours while remaining true to their brand’s identities.”
A Roadmap to Flavour Innovation
Kerry Taste Charts have shown that some major flavours for 2025 are:
- Japanese Sudachi, Mikan Satsuma, and Calamansi are finding new audiences outside of traditional heartlands, providing opportunities for new twists on citrus flavours.
- In Europe and Latin America, Finger Lime or ‘lime caviar’ is bursting onto the flavour scene, alongside the lemony-scented Verbena.
- Latin America shows an inclination for the sweet, being the region with the greatest presence of caramel flavours in its food and beverage innovation line-up, often referencing authentic, regional favourites like Cajeta and Dulce de Leche.
- Around the world, sweet flavours inspired by barbecue continue to show popularity, with Honey Barbecue, Sweet Smoke, and Maple Barbecue being particularly notable. The flavour differentials from regional barbecuing techniques are getting increased acknowledgment in global menus, with Brazilian and Hawaiian Barbecue techniques garnering international attention.
- Traditional chocolate combinations such as chocolate mint, hazelnut, or almond are increasingly being used in alcoholic beverages, providing indulgent dessert alternatives.
The 2025 Taste Charts provide the insights needed to meet consumer demands, empowering brands to lead with bold, sustainable innovation.
