The recently unveiled 2025 Taste Charts by Kerry offer a comprehensive outlook on emerging flavor trends across Europe. These insights, informed by global consumer data and scientific expertise, underline the dynamic evolution of taste preferences, presenting valuable opportunities for the food and beverage industry.
This year’s taste charts feature a carefully curated selection of tastes and trends, blending global insights with the expertise of top flavorists 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 flavors while remaining true to their brand’s identities.”
A Roadmap to Flavor Innovation
Kerry Taste Charts have shown that some major flavors for 2025 are:
- Japanese Sudachi, Mikan Satsuma, and Calamansi are finding new audiences outside of traditional heartlands, providing opportunities for new twists on citrus flavors.
- In Europe and Latin America, Finger Lime or ‘lime caviar’ is bursting onto the flavor scene, alongside the lemony-scented Verbena.
- Latin America shows an inclination for the sweet, being the region with the greatest presence of caramel flavors in its food and beverage innovation line-up, often referencing authentic, regional favourites like Cajeta and Dulce de Leche.
- Around the world, sweet flavors inspired by barbecue continue to show popularity, with Honey Barbecue, Sweet Smoke, and Maple Barbecue being particularly notable. The flavor 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.
Key Highlights for Europe:
- Lifecycle Categories of Flavors:
- Mainstream: Flavors sustaining popularity over five years.
- Key: Notable and growing within the past five years.
- Up & Coming: Fastest-growing flavors over the last three years.
- Emerging: Rapidly trending within the past year.
- Flavor Categories: The charts cover a broad spectrum including savoury, savoury snacks, beverages (hot, dairy-based, cold, and water-based), sweet, and innovative ingredients. Highlights include:
- Savoury: Rising interest in Korean influences (e.g., Gochujang and Kimchi), alongside Mediterranean staples like Pecorino and Sicilian Lemon.
- Savoury Snacks: Spicy and exotic options like Carolina Reaper Chili and Japanese Katsu.
- Beverages: The emergence of niche ingredients like Spirulina, Nata de Coco, and Pink Lemonade.
- Sweet Flavors: Enhanced indulgence with trends like Pink Lemonade, S’mores, and exotic combinations such as Pistachio with unique pairings.
- Regional and Culinary Influences:
- Citrus remains a favourite, with varieties such as Yuzu, Bergamot, and Pomelo carving niches across categories.
- Pistachio sees a revival, celebrated for its versatility across sweet and beverage applications.
- Increasing demand for global cuisines with Korean, Mediterranean, and Caribbean influences making notable headway.
Impact of Trends:
Kerry emphasizes that taste remains central to consumer choices. These predictions not only cater to indulgence but align with sustainability goals, enhancing the appeal of nutritious and responsibly sourced products.
For professionals in the baking, snack, and beverage industries, these insights can guide innovation, fostering connections between traditional tastes and emerging consumer preferences. As global flavors become increasingly accessible, the interplay of the familiar and novel offers an exciting roadmap to the future of food and beverages.