Consumers’ appetite for bold, global flavors shows no sign of slowing down in 2026, with the next big flavor likely to build on this same adventurous trend.
Will tomorrow’s top flavor be sweet? Will it be spicy? Perhaps swicy?
Industry experts are giving their prognostications on trending flavors and zeroing in on tomorrow’s tastebuds.
Rise of the black currant
McCormick & Company has its eye on the black currant, naming the berry its Flavor of the Year for 2026 in its annual Flavor Forecast report.
The berry, which is native to central and northern Europe and northern Asia, “combines tart-and-tangy with a sweet, fruity flavor that’s earthy, slightly floral and herbal,” according to McCormick.
“The dark purple fruit has been popular for centuries in specific regions as an ingredient in jams, syrups, candies, desserts, drinks and liqueurs. It’s quickly gaining popularity and is forecast to show up on global menus soon,” according to McCormick.
The Flavor of the Year is determined through interviews with chefs, food scientists, marketers and other experts, according to McCormick.
“During the team’s year-long exploration for the 2026 Flavor Forecast, black currant stood out as a rising star – trending on menus and in kitchens globally, in classic-with-a-twist applications. We saw it used as a vinegar in Australia, we noticed black currant-glazed pork ribs in Singapore, enjoyed in soft drinks and baked goods in the US and in cocktails and mocktails across Europe,” McCormick said in an email. “Prized for its vibrant intensity, it infuses everything from savory reductions and pastries to modern mixology with bold, sophisticated flavor.”
McCormick said black currant’s growth and popularity follows similar patterns to those the spice company has seen in past Flavor Forecast picks, such as tamarind in 2023 and aji amarillo in 2025.
“We mentioned swicy twice in past Flavor Forecast reports, as trend predictions in 2021 and 2023. According to Datassential, swicy currently ranks in the 70th percentile for future growth potential, meaning, it’s predicted to outperform 70% of all other foods, beverages and ingredients over the next four years. It’s moving upward on the adoption curve to proliferation,” McCormick said.
McCormick’s 2021 pick of ube, a starchy root vegetable, experienced 275% growth over the past four years, and now ranks in the 99th percentile for future growth potential, the spice company said, citing Datassential.
“With the data we’re seeing based on extensive internal and external research, we expect to see black currant continue to show up and grow exponentially on menus, on shelves and beyond,” McCormick said.
Spectacular, opulent and international
McCormick’s top flavor prediction for 2026 is driven by larger macro trends – sauce from somewhere, simple to spectacular and attainable opulence.
“Whether it’s navigating higher prices, spending more time cooking at home, or craving new flavors from around the world, consumers are finding creative ways to bring more joy, depth, and discovery to their culinary experiences,” according to McCormick.
Sauce from somewhere reflects consumers’ pursuit of “flavor fluency,” the company said.
“Many times, people start their exploration journey through bold sauces, dips and spreads that open a window to a whole world of flavor. We’re predicting a focus on this exploration in the next 18 months to three years,” McCormick said.
Their simple-to-spectacular trend is manifesting itself in consumers “finding beauty in the basics by cooking with care and using simple quality ingredients combined with technique and time.” The attainable opulence trend is based on consumers bringing elevated flavors into everyday foods, according to McCormick.
Flavor to the max
Griffith Foods, a global food ingredients and product development company in Alsip, Illinois, offered similar predictions on “bold and complex flavor combinations” in its 2026 Food & Flavor Outlook.
The company anticipates that smoky, spicy, sweet, sour and umami are among the “maximalist flavors” consumers can expect to see next year.
“Sweet flavor tops the charts with a 109% year-over-year increase in consumer engagement, while umami (+79%) and smoky (+46%) also show robust growth,” the company said.
Chef Stephen Giunta, North America director of culinary at Griffith Foods, said those taste profiles will pair with protein and distinct textures.
“In North America in particular, our innovations will also respond to the region’s increased interest in food truck and street vendor flavors, and maximalist food experiences,” he said.
Condiments will also play a substantial role in evolving consumer preference, according to the report.
“In the US, consumer trends show a 132% year-over-year increase in demand for premiumized food experiences and a 43% increase in Mexico. As consumers are looking for low-risk, high-reward ways to make the most of their dining dollars and personalize meals, condiments are the perfect kitchen hack. A new study shows that 90% of consumers are open to trying new condiment products,” Griffith Foods predicted.
The dark sweet cherry on top
Dark sweet cherry will be a top contender in 2026, according to Japanese global flavor and fragrance manufacturer T. Hasegawa.
Naming dark sweet cherry its Flavor Trend of the Year, T. Hasegawa said the fruit’s intense sweetness offers nostalgia for North American consumers.
“Incredibly versatile, dark sweet cherry is a featured flavor in cocktails, beverages, candy, desserts and even meat glazes,” the flavor company said.
T. Hasegawa noted that global searches for “dark cherry” are up 36% year over year and 44% on TikTok.
“Plus, dark sweet cherry is also packed with antioxidants and nutrients that support functional health benefits, making it a growing favorite for food and beverage products aimed at supporting healthier lifestyles and wellness,” the company said.
