15 Jan 2025 Map today’s foodbev trends with Kerry’s 2025 Taste Charts

Kerry, a global leader in taste and nutrition, has launched its 2025 Taste Charts, a comprehensive resource on developing trends designed to guide food and beverage innovators worldwide.

The charts are a must-have consumer insights tool, with every prediction grounded in market reality and projected innovation.

Taste is the ultimate non-negotiable for product development. In a rapidly evolving industry, challenges such as nutritional optimisation, sustainability and consumer demand must all be addressed without sacrificing taste.

This year’s edition features a carefully-curated selection of tastes and trends, blending global insights with the expertise of top flavourists and scientists to help brands anticipate market shifts and create impactful products.

The 2025 Taste Charts provide the insights needed to meet consumer demands, empowering brands to lead with bold, sustainable innovation, asserts Kerry.

“The 2025 Taste Charts underscore the power of innovation in shaping the future of taste, with trends that are a testament to the dynamic preferences of consumers across Asia Pacific, Middle East & Africa,” said Claire Sullivan, VP Marketing, Kerry Asia Pacific, Middle East & Africa.

“The rise of premiumisation, reimagined heritage flavours and street food, fusion fare, and innovative food formats highlight an industry thriving on creativity and connection.

“As consumers embrace diverse cultures and cuisines, brands have a remarkable opportunity to create unique, authentic taste experiences using our data-driven Taste Charts to meet changing consumer preferences. By blending global flavours with regional traditions, we can delight evolving palates and bring exciting products to market.”

Kerry Africa Taste Charts’s major flavours for 2025 are:

• Hot & Spicy: The Hot and Spicy trend is seeing significant growth across the African continent. Consumers want different types of heat and spiciness to enhance their meals. There is growing interest in flavours such as Peri-Peri Chilli, Jalapeno Chilli, Sweet Chilli, and Habanero Chilli, which add layer to the continent’s vibrant, aromatic dishes.
• Authentic Smoke: Local and authentic flavours continue to shape the African food and beverage industry. The focus on the use of nutritious, locally sourced ingredients and innovative cooking methods signals the revitalisation of Africa’s culinary traditions. For example, smoke taste is key in authentic African dishes, be it Shisanyama or Chicken Dust in South Africa, Suya or Chinginga in West Africa, or Mushkaki or Nyama Choma in East Africa. The barbecued or grilled meat occasion is big in African culture as it delivers depth of flavour to meals.
• Health Halo Botanicals:  The rise of health-conscious dining reflects the continent’s adaptation to global health trends while celebrating Africa’s rich culinary heritage. Spurred by the healthy indulgence trend and the belief that food and beverages infused with herbal and/or florals provide health benefits, local botanicals such as rose, marula, hibiscus, baobab, and moringa, are increasingly seen in products, adding their healthy halo benefits and signature flavour notes.
• Street Food Evolution: Street food is gaining momentum as delicious and affordable dishes become increasingly popular. Across the continent, foodies are creatively combining local flavours with global influences. Whether it is Mexican Kotas or Suya Pasta, the fusion of traditional African ingredients with international cuisines appeals to both locals and adventurous foodies.

Soumya Nair, Global Consumer Research and Insights Director at Kerry, observed that consumers around the world are seeking a balance of adventurous taste profiles and wellness-driven goals.

“We are seeing global trends influence local markets. 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,” she said.

“Emerging trends like yuzu in reduced-sugar beverages demonstrate how flavours can be tailored to local preferences. Yuzu began as an Asian citrus note and has become an emerging citrus profile worldwide; you see yuzu-flavoured supplements to yuzu-based drinks in Japanese foodservice chains.

“This adaptability of flavours allows brands to meet both indulgent and wellness-focused demands while respecting unique market characteristics.”

About Taste Charts:

Spanning 13 global regions, the 2025 Taste Charts categorise flavours into four distinct segments — Mainstream, Key, Up & Coming, and Emerging — while diving into pivotal food and beverage categories such as sweet, savoury, salty snack, and beverage.

This hierarchy helps food and beverage professionals identify which flavours are at their peak, gaining traction, and which present new opportunities for differentiation. With the Taste Charts, you can:

• Explore and download global trends: Compare flavours across regions to identify emerging and established trends.
• Request for your local taste charts: Access charts tailored to specific countries and sub-regions and gain deeper insights into local market preferences.
• Compare flavours globally: Identify and track the fastest-growing flavours and ingredients and learn how global flavours are influencing regional markets.