Singapore, 14 January 2026 – Kerry, a global leader in taste and nutrition, has released its 2026 Global Taste Charts, offering the food and beverage industry its most detailed view of how flavour is evolving and where innovation is headed next.

Built on the expertise of more than 1,200 scientists, 100 flavourists and extensive consumer research across multiple regions, the 2026 Taste Charts reflect how today’s consumers are eating, drinking and experimenting with flavour. The result is a practical, forward-looking guide designed to help manufacturers respond to fast-moving tastes with clarity and confidence.

As consumer expectations continue to fragment and intensify, the 2026 Taste Charts expand from six to eight categories, covering Refreshing Beverages; Alcohol & Alcohol-Inspired Drinks; Tea, Coffee & Cocoa; Savoury Snacks; Sweet; Soups & Dressings; Meat and Meals; and Supplements.

This broader view captures the growing crossover between indulgence and wellness, tradition and novelty, and global inspiration and local identity that are increasingly shaping flavour decisions.

Flavour Trends in Asia Pacific, Middle East & Africa (APMEA)

Exotic to Everyday: Dragon Fruit’s Global Ascent

Dragon fruit has moved beyond its Asian roots to become a recognisable global flavour.

• In Asia Pacific, it continues to anchor iced teas, smoothies and flavoured waters.
• Across Europe and the Americas, its mild sweetness and vibrant colour are driving growth in sparkling beverages, fruit-forward sweets and alcohol-inspired drinks.

Sweet Meets Heat: The Rise of “Swicy”

Sweet-and-spicy flavour pairings are gaining ground as consumers look for intensity, contrast and shareable experiences.

• In Southeast Asia, this shows up in spicy fruit beverages, chilli-laced confectionery and Korean-inspired limited-time fast-food offerings.
• In South Africa, sweet chilli sauces, hot honey snacks and spicy tomato crisps reflect a blend of global influence and local taste preferences.

These combinations tap into a desire for playful experimentation, driven in part by social media and a growing appetite for bold, layered flavour experiences.

Beyond Burn: Layered Heat, Global meets Local

Consumers are moving away from one-note spiciness toward more nuanced heat.

• Across Greater Africa, paprika-led blends are gaining momentum in snacks, sauces, grilled meats and ready meals, offering smoky, sweet and aromatic complexity inspired by street food traditions. This shift supports richer seasoning systems that deliver depth rather than intensity alone.
• In Australia and New Zealand, Fajita spice is one of the fastest-growing flavours, reflecting the mainstreaming of Mexican cuisine and the appetite for bold, multi-dimensional taste experiences. Its blend of smoky, spicy, and savoury notes is appearing in marinated meats, meal kits, and savoury snacks, catering to consumers seeking adventurous, globally inspired options.

Hydration with Character: Fruit-Forward Refreshment

Refreshing fruits continue to dominate beverage innovation.

In Southeast Asia and Greater Africa, watermelon features prominently in sparkling waters, juices and alcohol-inspired drinks, although mango and pineapple are also trending in Southeast Asia, aligning with demand for clean-label and vibrant, hydrating, and naturally sweet thirst quenchers. Among consumers in Australia and New Zealand, mandarin is the fastest-growing flavour in refreshing beverages and is expanding into alcoholic, alcohol-inspired, and tea and coffee formats. Its familiarity, versatility and health positioning make mandarin a strong driver of citrus-led innovation.

Newstalgia: Tradition Reworked for Today

Comfort flavours are being reimagined through premium formats and modern twists.

• In Southeast Asia, nasi uduk cheesecake, avocado brownie ice cream and heritage-inspired dairy beverages are becoming popular.
• In the Middle East, classic flavours such as date, za’atar, cardamom and saffron appear in unexpected formats, from date mustard and za’atar ice cream to camel milk pistachio iced coffee.

This blend of nostalgia and creativity stirs emotional connection while celebrating cultural identity.

Micro Moments of Indulgence

In fast-paced lifestyles, small treats are taking on outsized importance.

Across the Middle East, bite-sized energy balls, chilli-lemon snacks, mini desserts and convenient marinated proteins deliver moments of indulgence and reward without the commitment of full-scale indulgence. South African consumers are also increasingly seeking joy in small treats, for example mini malva pudding bites (traditional South African dessert in bite-sized ready-to-eat portions for quick indulgence) and loaded baked potato bites, which are perfect for snacking.

Healing Flavours and Functional Tradition

In China, wellness-driven flavour innovation continues to draw from both Eastern and Western traditions. Traditional ingredients such as astragalus, turmeric and aged tangerine peel are being incorporated into coffee, tea and dairy, while superfoods like spirulina, açai and blueberries appear in smoothies and snacks, offering nourishment alongside comforting flavours.

Maximalist Tastes

Richness has become a benchmark of quality in beverages and desserts. In China, extra-rich milk teas, intensified matcha and cocoa, and ingredients such as ginseng and bitter melon are appealing to consumers who want complexity, balance, and a more grown-up flavour profile. Across the Middle East, chocolate is celebrated in ever more decadent forms. Dubai’s chocolate craze is fuelling launches across beverages, bars, and even desserts with layered, premium ingredients (chocolate pistachio ice cream and chocolate energy balls). Consumers desire multisensory “maximalist” experiences that combine richness, texture, and visual appeal, elevating everyday treats into moments of pure indulgence.

Botanicals and Florals

As consumers gravitate towards complex, aromatic profiles, botanicals continue to rise.

• In theUS and APAC, orange blossom and hibiscus are emerging in lower-sugar beverages.
• In South Africa, indigenous ingredients such as rooibos and sorghum sit alongside rose, chamomile and elderflower, signalling wellness, authenticity and premium appeal.

Turning Insight into Action

The 2026 Taste Charts are now supported by a user-friendly, end-to-end digital platform that bridges the gap between insight and execution: KerryNow™. For the first time, customers can access the flavour portfolio, instantly order samples of trending flavours featured in Taste Charts, and get support from Kerry experts on product applications, regulatory guidance or sample selections.

“The 2026 Taste Charts reflect how consumers are eating and drinking today, seeking contrast, comfort, depth and meaning in flavour,” said Leigh Anne Vaughan, Vice President of Product Technologies, Kerry. “It brings together sensory science, cultural understanding and real consumption data to show where flavours are gaining momentum and how they’re being expressed locally. By connecting these insights with practical application support and rapid sampling through KerryNow™, we’re helping our customers move more confidently from idea to product and keep pace with how quickly tastes are changing.”