GLOBAL – Kerry, a global leader in taste and nutrition, has unveiled its 2025 Taste Charts, offering a comprehensive guide to emerging flavor trends for food and beverage innovators.
The charts aim to provide actionable insights, helping industry professionals understand the market by addressing trends such as nutritional optimization, sustainability, and changing consumer demands, all while maintaining taste as the top priority.
The 2025 charts draw on global data and expert input from flavorists and scientists, providing a curated selection of the key tastes set to shape the food and beverage industry.
“Consumers in 2025 want a combination of bold, adventurous flavors and wellness-driven options,” said Soumya Nair, Global Research and Insights Director at Kerry.
Kerry’s Africa-focused report identifies key flavor trends set to grow across the continent in 2025.
Hot and spicy flavors, such as Peri-Peri, Jalapeno, Sweet Chili, and Habanero, are becoming more prominent, enhancing traditional African dishes and catering to a growing demand for diverse spicy profiles.
The use of authentic smoke continues to thrive, with smoked and grilled dishes like Shisanyama, Suya, and Nyama Choma reflecting local culinary traditions and intensifying the flavors of meats and vegetables.
Additionally, the incorporation of health-driven botanicals such as hibiscus, marula, baobab, and moringa is on the rise, offering unique flavors alongside health benefits, resonating with the wellness-focused consumer.
Also, among the key trends identified for 2025 are the global influence of regional flavors.
Sichuan spices are transforming condiment offerings in Europe, while Indian masalas are gaining ground in snack foods worldwide.
Meanwhile, Korean barbecue is inspiring ready-to-eat meals in North America.
Emerging flavors like yuzu, which first appeared in Japanese drinks in 2013, are now being used globally in reduced-sugar beverages, bringing a new citrus profile to the market.
The Taste Charts highlight several major flavors expected to dominate in 2025.
Japanese citrus varieties like Sudachi, Mikan Satsuma, and Calamansi are gaining popularity beyond their traditional regions, offering fresh twists on citrus tastes.
Finger Lime, also known as ‘lime caviar,’ is becoming a standout in Europe and Latin America, along with the lemony-scented Verbena.
Latin American flavors are also making waves, with caramel flavors such as Cajeta and Dulce de Leche featuring prominently in the region’s food and beverage innovation.
Additionally, barbecue-inspired sweet flavors like Honey Barbecue, Sweet Smoke, and Maple Barbecue are gaining popularity, with regional barbecuing techniques from Brazil and Hawaii making their way into global menus.
Sign up HERE to receive our email newsletters with the latest news and insights from Africa and around the world, and follow us on our WhatsApp channel for updates.