The Kerry Group recently released its 2025 Global Taste Charts – a resource for those in the food industry to stay ahead of trends and consumer interests. The interactive charts help brands examine global and regional trends, helping them develop products that will be successful.
“Consumers in 2025 are seeking a balance of adventurous taste profiles and wellness-driven goals,” said Soumya Nair, global research and insights director at Kerry, in a press release.
“In 2025, we’re seeing global trends influence local markets. For instance, 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.
Data-Driven Insights
Kerry’s Global Taste Charts are backed by more than a decade of data and insight. The charts often note trends before they become mainstream, which helps brands that are paying attention stay ahead of the competition. For example:
Kerry’s research revealed that the yuzu fruit, which taste charts first tracked in drinks in Japan in 2013, is now appearing on menus around the world.
“Our data-driven charts empower food and beverage professionals to connect with evolving consumer preferences, like yuzu fruit, to infuse existing brand lines with these new emerging flavors while remaining true to their brand’s identities,” Nair said.
Three Top Food Trends to Watch
Bold Takes on Barbecue: Sweet barbeque flavors from around the world, like honey barbeque, sweet smoke and maple smoke have become quite popular.
But flavors aren’t the only thing to watch when it comes to barbeque; techniques from around the world are also gaining interest, as Brazilian and Hawaiian barbecue intrigue more and more consumers.
Citrus Evolution: Innovative varieties of citrus have burst onto the scene. A new flavor to monitor: Finger Lime – or ‘lime caviar” – has emerged in Europe and Latin America.
Japanese Sudachi, Mikan Satsuma, and Calamansi are gaining followers, as well.
Sweets Remain on Top: Chocolate has been reimagined with bold new pairings of late. Of course, there remains a place for traditional chocolate combinations.
Chocolate mint, hazelnut and almond are increasingly used in alcoholic beverages.
Those in the food industry would be well-advised to start incorporating the aforementioned trends into their products or into their menus, the Kerry Group suggested.
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