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Is that time of year Is that time of year where everyone where everyone is talking is talking about trends for 2026. about trends for 2026. Every flavour house Every flavour house is announcing is announcing their their flavor of the year. flavor of the year. Every report is predicting what Every report is predicting what consumers will want next. consumers will want next. And if you are food and drink And if you are food and drink brands brands planning for the next planning for the next launch, you may be launch, you may be wondering, wondering, should I follow these trends?
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should I follow these trends? The answer is, it depends. The answer is, it depends. And today I'm, going to And today I'm, going to walk you through walk you through the biggest the biggest flavors and consumer trends for 2026. flavors and consumer trends for 2026. But most importantly, I'm going But most importantly, I'm going to show you how to to show you how to evaluate evaluate whether they are actually right for your product. whether they are actually right for your product.
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If you want to create food If you want to create food or drink products or drink products that that actually taste amazing, get the repeat purchases, see actually taste amazing, get the repeat purchases, see your sales go up, you your sales go up, you need a flavor strategy. need a flavor strategy. I'm Manon Galizi, food I'm Manon Galizi, food scientist and flavor expert. scientist and flavor expert. And in this podcast, I share And in this podcast, I share what what I've learned from helping I've learned from helping food and drink food and drink brands create brands create new products from scratch.
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new products from scratch. Choose the right flavor Choose the right flavor direction or fix direction or fix the flavors the flavors that are not working. that are not working.
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So let's dive into what's So let's dive into what's happening in the happening in the market, market, and then I will give you a and then I will give you a framework for deciding framework for deciding which trends actually make sense which trends actually make sense for your brand and for your brand and your product. your product. The biggest flavor trend of The biggest flavor trend of 2026, 2026, which I'm quite excited which I'm quite excited about, is about, is bold, global flavors bold, global flavors with regional specificity.
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with regional specificity. So I love it because I So I love it because I have the feeling I'm have the feeling I'm learning something learning something while tasting something, if that makes sense. while tasting something, if that makes sense. So we are going beyond So we are going beyond the classic, the classic, Asian inspired Asian inspired to actually specific regional profile.
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to actually specific regional profile. And I have to say, Indian And I have to say, Indian cuisine, for example, cuisine, for example, has been has been a huge learning for me since I'm a huge learning for me since I'm living in the UK because living in the UK because in France, it's not in France, it's not necessarily a cuisine that you necessarily a cuisine that you see very often. see very often. So I went to a lot So I went to a lot of Indian restaurants.
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of Indian restaurants. But when I started to go to But when I started to go to specific specific regional ones, regional ones, I saw a huge difference. I saw a huge difference. It really opened my mind and my It really opened my mind and my palate, let's palate, let's say, to so much say, to so much more specific flavor profile.
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more specific flavor profile. That was so interesting. That was so interesting. So we've been seeing products So we've been seeing products with more and more with more and more Gochu junk, but some Gochu junk, but some of those are coming along. of those are coming along. So I'm gonna be very sorry So I'm gonna be very sorry for for my pronunciation my pronunciation through the entire episode.
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through the entire episode. I'm just gonna say it now. I'm just gonna say it now. So we are seeing things like So we are seeing things like aji amarillo, from Peru. aji amarillo, from Peru. We are seeing West African We are seeing West African spices like Grain of Paradise. spices like Grain of Paradise. And these flavors have so much And these flavors have so much more depth more depth and complexity and complexity and also a story behind them.
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and also a story behind them. It's the same with peppers. It's the same with peppers. So if you see different So if you see different black peppers, white pepper. black peppers, white pepper. Sorry, my pronunciation is Sorry, my pronunciation is terrible as well for pepper. terrible as well for pepper. The different type of salt The different type of salt or black or black peppers with peppers with more fruity, woody notes.
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more fruity, woody notes. That is incredible. That is incredible. When you get outside of When you get outside of the classic black pepper the classic black pepper that that you get on supermarket, you discover a whole you get on supermarket, you discover a whole new world of new world of flavor profile and complexity. flavor profile and complexity. Fermented foods are getting, Fermented foods are getting, bigger and bigger bigger and bigger and bigger and bigger and finally have their moment.
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and finally have their moment. So think about miso, kefir, So think about miso, kefir, kombucha or kimchi. kombucha or kimchi. And they bring that deep umami And they bring that deep umami and savory and savory richness that richness that consumers want more and more.
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consumers want more and more. And the good thing is And the good thing is they obviously tie they obviously tie with with the gut health trend, which is obviously the gut health trend, which is obviously going going to get bigger and bigger. to get bigger and bigger. And I have to tell And I have to tell you this story. you this story. The first time I had kimchi, my The first time I had kimchi, my brain wanted to spit it out.
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brain wanted to spit it out. Not that the taste was wrong, Not that the taste was wrong, it was just it was just because because I never tasted anything like that before. I never tasted anything like that before. My brain was in safe mode, My brain was in safe mode, protection mode, and protection mode, and just just thought, I never tasted anything like that before.
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thought, I never tasted anything like that before. This is not in our repertoire, This is not in our repertoire, so just spit it so just spit it out just out just in case it is not safe to eat. in case it is not safe to eat. So I had to force my brain So I had to force my brain and I keep and I keep on trying it on trying it and now I'm just loving it.
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and now I'm just loving it. So I think consumers are more So I think consumers are more and more familiar with and more familiar with this this fermented taste and they want more in their product. fermented taste and they want more in their product. Then they are Then they are the botanicals flavors. the botanicals flavors. I know what you're gonna say.
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I know what you're gonna say. Yes, botanical flavors have Yes, botanical flavors have been trending for years, been trending for years, but I think now we are but I think now we are moving away moving away from the classic from the classic rose and their flour. rose and their flour. But again, we are adding But again, we are adding more complexity more complexity and regional specificity and regional specificity with botanicals like mukwort.
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with botanicals like mukwort. Sorry for the pronunciation. Sorry for the pronunciation. Palo santo gentian root. Palo santo, gentian root. This is something we start to This is something we start to see more and see more and more especially more especially in functional beverages and low alcohol drinks. in functional beverages and low alcohol drinks. Next. Next. Every year flavour Every year, flavour houses announce houses announce their their flavor of the year.
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flavor of the year. And in 2026 we, are seeing And in 2026 we are seeing some interesting choices. some interesting choices. One of them is a D One of them is a D dark sweet cherry. dark sweet cherry. So the dark sweet cherry So the dark sweet cherry flavor profile is supposed flavor profile is supposed to be a bold and dominant to be a bold and dominant sweetness with light sweetness with light sourness to provide a sourness to provide a balance between some of the balance between some of the earthy notes and a little earthy notes and a little bit of almondy note.
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bit of almondy note. But not as much as all But not as much as all of the cherry flavors that of the cherry flavors that you you can see on the market, which are, most of the can see on the market, which are, most of the time time very almondy driven, which is not my favorite. very almondy driven, which is not my favorite. I, usually get away from I, usually get away from cherry cherry flavored product flavored product because of that.
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because of that. But this dark sweet cherry But this dark sweet cherry has more complexity. has more complexity. It has less almondy note, It has less almondy note, a little bit a little bit more sweet more sweet and a little bit more complex. and a little bit more complex. And it meant to be versatile. And it meant to be versatile. So you can have it across So you can have it across sweet and savory application.
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sweet and savory application. Then this is a flavor I love. Then this is a flavor I love. The second one is pineapple, The second one is pineapple, which which was apparently was apparently huge already in 2025. huge already in 2025. About 500 new beverages About 500 new beverages launched launched in 2025 in 2025 had pineapple flavor.
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had pineapple flavor. And it's showing up And it's showing up in in everything from cocktails everything from cocktails to confectionery. to confectionery. And I love this one because, And I love this one because, again, is versatile, again, is versatile, so you so you can use it sweet, savory, you have can use it sweet, savory you have loads of different loads of different profile from the tinned pineapple, some profile from the tinned pineapple, some something something that is caramelized and grilled.
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that is caramelized and grilled. And these flavors are not just And these flavors are not just random picks, random picks, they are they are flavors that tap into, what the flavors that tap into, what the consumers are craving in consumers are craving in terms of emotional well terms of emotional well being, positivity and a being, positivity and a moment of escape.
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moment of escape. Nostalgic flavors are Nostalgic flavors are having a huge moment having a huge moment in 2026, but with a twist. in 2026, but with a twist. So it's not just bringing back So it's not just bringing back the flavors from the flavors from childhood childhood that taste exactly the same as the childhood, that taste exactly the same as the childhood, which was which was sometimes a long time ago.
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sometimes a long time ago. It, it's about elevating It, it's about elevating them, making them, making them more them more premium, more modern. premium, more modern. For example, let's take For example, let's take a birthday cake with a a birthday cake with a premium premium vanilla and high quality ingredients, cereal, milk. vanilla and high quality ingredients, cereal, milk. But sophisticated retro But sophisticated retro puddings like tiramisu and puddings like tiramisu and pistachio showing pistachio showing up in chocolate bars.
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up in chocolate bars. So this trend is obviously So this trend is obviously all all about comfort, about comfort, but also about quality. but also about quality. Consumer want something Consumer want something that is familiar, but they want that is familiar, but they want them to be done well them to be done well with a premium touch. with a premium touch. And research have actually And research have actually shown how shown how the brain the brain function with flavors.
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function with flavors. So flavor in a food and drink So flavor in a food and drink product is more likely product is more likely to be liked by the consumers to be liked by the consumers if it's familiar to them. if it's familiar to them. Because again, the brain Because again, the brain always tastes and come back always tastes and come back to what you already know to what you already know for safety measure.
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for safety measure. Does it taste the same Does it taste the same as I've tasted before? as I've tasted before? Yes or not? Yes or not? If it's yes, it's more If it's yes, it's more likely to be liked. likely to be liked. The brain always look for The brain always look for matches in matches in terms of flavours, terms of flavours, just for safety measure.
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just for safety measure. So you have to imagine when So you have to imagine when the hunters and the the hunters and the gatherers, they were gatherers, they were eating some berries or plants or roots eating some berries or plants or roots and they and they were getting sick or worse, they were dying. were getting sick or worse, they were dying. The brain was thinking, I don't The brain was thinking, I don't want that to happen to me.
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want that to happen to me. So it was always when he was So it was always when he was eating something he eating something he was trying was trying to remember does taste like something that make to remember does taste like something that make me sick me sick and almost die before or not. and almost die before or not. And so think about my And so think about my example with kimchi. example with kimchi. It's exactly what happened.
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It's exactly what happened. My brain didn't record that My brain didn't record that taste, so he taste, so he thought that was thought that was dangerous and poisonous and he dangerous and poisonous and he wanted me to spit it out. wanted me to spit it out. So the better you know your So the better you know your target consumers, the more target consumers, the more you know what sort of you know what sort of flavors they are familiar with, flavors they are familiar with, the better you can the better you can have successful product, the more you have successful product, the more you can have can have successful product that they are craving for.
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successful product that they are craving for. Another trend that is going Another trend that is going to to get bigger next get bigger next year is confectionery. year is confectionery. That is incredible because That is incredible because this is one this is one of my favorite of my favorite thing is eating sweets.
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thing is eating sweets. I have to say this is my sweet I have to say this is my sweet spot, spot, if we can say that, if we can say that, which is great because which is great because in France you have hundreds in France you have hundreds of different sweets. of different sweets. Haribo is obviously leading Haribo is obviously leading the way, but the way, but there are there are hundreds of different sweets.
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hundreds of different sweets. So every time I go back to So every time I go back to France, I have France, I have to go to to go to supermarket Market and buy some of my Supermarket market and buy some of my favorite sweets favorite sweets or when some friends are coming to visit or when some friends are coming to visit me, they me, they always bring bag of sweets that I love.
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always bring bag of sweets that I love. So this is something that So this is something that is very close to me because is very close to me because here in the UK here in the UK there are not a lot of them. there are not a lot of them. Even Haribos only have very Even Haribos only have very few compared to few compared to the choice the choice that you can have in Europe, that you can have in Europe, especially Germany especially Germany or France for example.
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or France for example. So confectionery is getting So confectionery is getting bigger and bigger bigger and bigger with with different type of texture, different flavours, different type of texture, different flavours, but not but not about just the sweets. about just the sweets. We can talk about chocolate We can talk about chocolate bars with different layers bars with different layers with Waso quinoa puff with waso quinoa puff or crunch with a caramel or crunch with a caramel chew, chew freeze, dried fruit for a burst of flavor.
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freeze dried fruit for a burst of flavor. So different layers of So different layers of texture and texture and different layers different layers of flavors as well. of flavors as well. And again we can extend it And again we can extend it to protein to protein bars or functional bars or functional snacks or premium chocolate. snacks or premium chocolate. It's all about creating It's all about creating a different experience.
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a different experience. Another trend that is not going Another trend that is not going anywhere anytime soon anywhere anytime soon is functional ingredients. is functional ingredients. Consumers don't want Consumers don't want their food or their food or drink products drink products to just taste good. to just taste good, they want them to have They want them to have functional benefits to it.
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functional benefits to it. So protein is still So protein is still dominating and is dominating and is not gonna not gonna slow down anytime soon. slow down anytime soon. Consumers want protein Consumers want protein everywhere, even in gummies. everywhere, even in gummies. But fiber is the new protein. But fiber is the new protein. How many times have we heard How many times have we heard that we are not consuming that we are not consuming enough fiber that is good enough fiber that is good for gut health, that is good for gut health, that is good for mental health, but for mental health, but now is more important than ever.
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now is more important than ever. And what we also found And what we also found and what is also and what is also very trendy very trendy with the gpl, one for example, is with the gpl, one for example, is that fiber supports society that fiber supports society and weight management. and weight management. Same adaptogen are going Same adaptogen are going bigger and bigger.
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bigger and bigger. So it is not just about So it is not just about ashwagandha but more ashwagandha but more and more and more nootropics like the D L theanine for nootropics like the D L theanine for your focus, your focus, botanicals to calm and help your digestions. botanicals to calm and help your digestions. And they are going everywhere And they are going everywhere in almost in almost every single every single food and drink product.
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food and drink product. Another trend is ingredient Another trend is ingredient replacement and clean label. replacement and clean label. This trend is driven This trend is driven by two things. by two things. One, consumers want One, consumers want more and more clean label. more and more clean label. They want transparency. They want transparency. They want to know what They want to know what ingredient you're putting ingredient you're putting in, in, why you're putting it in so they why you're putting it in so they can trust your can trust your food and drink brand.
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food and drink brand. Which again is one Which again is one of the things I enjoy the of the things I enjoy the most most when I work with my food and drink customers when I work with my food and drink customers is when they want something is when they want something that is clean label. that is clean label. But the second thing is raw But the second thing is raw material volatility which is material volatility which is forcing food and drink brands forcing food and drink brands to find an alternative.
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to find an alternative. Whether is cocoa shortage Whether is cocoa shortage or egg shortages. or egg shortages. Brands have to rethink Brands have to rethink about their formulations. about their formulations. And like I said, consumers And like I said, consumers are are demanding more demanding more and more transparency. and more transparency. So they want to know where So they want to know where the ingredients the ingredients come from come from and how they are sourced.
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and how they are sourced. So for food and drink brands it So for food and drink brands it means ingredients replacement. means ingredients replacement. It's not just about It's not just about sustainability or finding something that is sustainability or finding something that is good good for the planet or good for the people. for the planet or good for the people. Sometimes it's a matter Sometimes it's a matter of survival. of survival. And the last trend, which again And the last trend, which again is very close is very close to my heart, is to my heart, is longevity and healthy aging.
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longevity and healthy aging. So this is not about So this is not about helping just older consumers. helping just older consumers. This is about people at any This is about people at any age, I'm 36, age, I'm 36, for example, who for example, who want something that is more nutritious want something that is more nutritious to support longer to support longer and better quality life.
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and better quality life. So we are seeing a huge boom So we are seeing a huge boom in in term of collagen term of collagen for joint health, antioxidant for for joint health, antioxidant for cellular health, cellular health, and omega 3 for brain health. and omega 3 for brain health. And this is showing up And this is showing up in everyday in everyday products, not just products, not just in food supplements.
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in food supplements. So these tie back to functional So these tie back to functional ingredient trend, ingredient trend, but it is broader. but it is broader. And this is about positioning And this is about positioning your your product as a holistic product as a holistic wellness lifestyle. wellness lifestyle. I don't think food and drink I don't think food and drink brands can only say yes.
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brands can only say yes. If you have this amount If you have this amount of vitamins of vitamins and minerals or and minerals or collagen, you'll be fine. collagen, you'll be fine. Obviously we know that it has Obviously we know that it has to be part of to be part of a holistic a holistic lifestyle of making sure you do exercises, you lifestyle of making sure you do exercises, you do do strength training, you do a little bit of cardio, strength training, you do a little bit of cardio, exercises, your diet is exercises, your diet is diverse and healthy.
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diverse and healthy. So those are the major So those are the major trends for 2026. trends for 2026. If we recap. If we recap. We have bold global flavors We have bold global flavors with specific regionality. with specific regionality. We have nostalgic comfort We have nostalgic comfort with a premium twist.
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with a premium twist. We have confectionery with We have confectionery with multi sensory experience. multi sensory experience. We have functional We have functional ingredients, we ingredients, we have clean have clean label and longevity. label and longevity. But here's the most But here's the most important part of this. important part of this. How do you decide which How do you decide which trends are trends are right for your right for your food and drink product?
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food and drink product? Because trendy is not Because trendy is not necessarily going to necessarily going to be be right either for your brand, your right either for your brand, your product and your product and your target consumers. target consumers. So for example, if you're So for example, if you're developing a plant based developing a plant based protein with earthy note, this protein with earthy note, this amazing pineapple flavor of amazing pineapple flavor of the year may clash rather than the year may clash rather than complement your product.
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complement your product. Again, if you're working Again, if you're working with functional with functional ingredients, they definitely ingredients, they definitely come with challenges. come with challenges. So many are going to be bitter, So many are going to be bitter, earthy and sometimes fishy. earthy and sometimes fishy. So you need a flavor strategy So you need a flavor strategy that actually mask that actually mask or or complement this of note without fighting your bass.
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complement this of note without fighting your bass. Okay, so for that I have Okay, so for that I have a simple three a simple three step framework step framework that I use with my clients. that I use with my clients. Step one, does it Step one, does it fit your base? fit your base? This is the most This is the most important question. important question. If you have again a plant If you have, again, a plant based protein and you based protein and you want want to try this dark sweet cherry, it may clash to try this dark sweet cherry, it may clash completely, but instead a completely, but instead a rich caramel flavor may work better.
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rich caramel flavor may work better. Your base dictates your Your base dictates your flavor strategies always. flavor strategies always. Step two, does it fit your Step two, does it fit your brand value and image. brand value and image. So for example, if you're a So for example, if you're a food and food and drink premium drink premium sophisticated brand and you want to sophisticated brand and you want to follow every single follow every single TikTok viral flavor trend, that TikTok viral flavor trend, that may just clash with your may just clash with your brand identity.
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brand identity. But the more elevated But the more elevated and premium nostalgic flavors, for example, and premium nostalgic flavors, for example, that could be that could be a better fit for your brand. a better fit for your brand. So make sure the trends So make sure the trends align with who you are align with who you are as as a brand and the image you want to regulate.
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a brand and the image you want to regulate. Step three does it fit Step three does it fit your target consumers? your target consumers? Just because Gen Z loves Just because Gen Z loves a, certain a certain flavor doesn't mean flavor doesn't mean your target audience will. your target audience will. If you're targeting, for If you're targeting, for example, health conscious example, health conscious professional functional professional functional botanicals may resonate more.
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botanicals may resonate more. If you're targeting families If you're targeting families with kids, nostalgic comfort flavor with with kids, nostalgic comfort flavor with a twist a twist may work better for you know who your may work better for you know who your target consumer target consumer is and what flavors they like.
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is and what flavors they like. So if a trend doesn't tick all So if a trend doesn't tick all of these three of these three boxes, it is boxes, it is probably not a match for you. probably not a match for you. But that's okay. But that's okay. You don't need to You don't need to chase every trend. chase every trend. You need to make strategic You need to make strategic decisions, especially decisions, especially around flavors based on your around flavors based on your product, your product, your brand, brand, and your target consumers.
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and your target consumers. That's all for today's episode That's all for today's episode about the 2026 trends. about the 2026 trends. I hope that gives you an idea I hope that gives you an idea of what of what is coming, what is is coming, what is growing, but also a framework growing, but also a framework for evaluating which trend is for evaluating which trend is actually relevant for you.
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actually relevant for you. And if you're launching a new And if you're launching a new food and drink food and drink product product in 2026 and you're not sure, you're a in 2026 and you're not sure, you're a bit lost which flavor bit lost which flavor direction you should choose for direction you should choose for your product. your product, this is exactly where I help my This is exactly where I help my food and drink customers food and drink customers with my choose package.
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with my choose package. We run structured testing, We run structured testing, we identify the flavors we identify the flavors that will actually work that will actually work for your specific product, for your specific product, and we create and we create a flavor strategy together. a flavor strategy together. And if you found this episode And if you found this episode helpful, helpful, please leave a review please leave a review on whatever platform on whatever platform you're you're listening to this podcast.
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listening to this podcast. Your review genuinely helped Your review genuinely helped this podcast grow and this podcast grow and makes makes it more visible to other food and it more visible to other food and drink brands who are drink brands who are struggling with the same struggling with the same challenging you may be facing. challenging you may be facing. And I will see you And I will see you the next episode. Bye. the next episode. Bye.
