Heat itself is becoming more nuanced rather than simply intense. In parts of Africa, paprika-driven spice blends are gaining traction across snacks, sauces and grilled meats. In Australia and New Zealand, Kerry’s data points to fajita spice as an emerging favourite, particularly in meal kits, marinated meats and savoury snack formats. The company frames this as an example of global flavours being reinterpreted through familiar local applications.
Fruit continues to play a central role in beverage innovation, but with clear regional differences. Watermelon remains a leading flavour across Southeast Asia and Africa, while mandarin has emerged as the fastest-growing citrus flavour in Australia and New Zealand. According to the charts, mandarin is moving beyond traditional soft drinks into alcoholic and alcohol-inspired beverages, as well as tea and coffee applications.
Another recurring theme is the reinvention of tradition. Rather than disappearing, familiar flavours are being reworked into unexpected formats. Kerry highlights examples such as nasi uduk cheesecake and avocado brownie ice cream in Southeast Asia, alongside date mustard, za’atar ice cream and camel milk pistachio iced coffee in the Middle East. These launches reflect what the company describes as a willingness among consumers to explore novelty, provided it is anchored in cultural familiarity.
Smaller, more frequent indulgences are also shaping flavour design. The charts point to growth in bite-sized and convenient treats across the Middle East and South Africa, including chilli-lemon snacks, energy balls, mini desserts and ready-to-cook protein options. Kerry interprets this as a shift toward “micro moments” of indulgence that fit into busy daily routines without abandoning flavour intensity.
Wellness remains a strong driver, particularly in China, where Eastern and Western traditions continue to merge. The charts note increasing use of ingredients such as turmeric, astragalus, aged tangerine peel, spirulina and açaí across beverages, dairy products and snacks. Rather than positioning these flavours purely for health, Kerry suggests they are increasingly integrated into mainstream products with broader sensory appeal.
At the same time, maximalist flavour profiles are gaining visibility. Extra-strong milk teas, intensified matcha and cocoa, and chocolate-forward formulations are on the rise in China and the Middle East. Botanical notes—including orange blossom, hibiscus, rooibos and elderflower—are also expanding across South Africa and Asia Pacific, particularly in beverages positioned around refreshment and premiumisation.
Kerry links these insights to execution through KerryNow™, its digital platform designed to support rapid product development. The platform allows customers to order samples, explore flavour portfolios and access application and regulatory guidance, with the stated goal of shortening the path from concept to market.
Commenting on the release, Leigh Anne Vaughan, Vice President of Product Technologies at Kerry, said the 2026 charts reflect how consumers are seeking “contrast, comfort, depth and meaning” in what they eat and drink. She noted that combining sensory science, cultural context and real consumption data is intended to help manufacturers understand not only which flavours are emerging, but how they are expressed differently across markets.
*Written for eDairyNews, with information from The Korea Herald
