It’s that time of year again, when brands ranging from Yelp to McCormick drop their highly anticipated flavor forecasts for the coming year – and in the case of 2026, one color in particular is topping many of the lists: black.
#1. Black Sesame
Yelp identified black sesame as a “standout flavor” in its 2026 Food & Drink Trends Forecast.
The ingredient is a staple in many Asian cuisines, including Chinese, Japanese, Korean, Vietnamese, and Thai, just to name a few – and more recently, Americans have been falling in love with its nutty, slightly bitter complexity in both savory and sweet applications including drinks, pastries, and even ramen.
Yelp searches for black sesame matcha increased by 147% year over year, with searches for black sesame coffee and black sesame lattes both rising 23% and black sesame desserts increasing by 21%.
In addition, hip destinations like New York’s Bibble & Sip have been turning heads with their popular black sesame almond croissants, lattes, bolo buns, and cream puffs.
#2. Black Currant
McCormick named black currant its “2026 Flavor of the Year.”
The berry, which features a “distinct yet balanced flavor profile that’s sweet, tart, and rich,” according to the report, has served as a popular ingredient in jams, syrups, candies, desserts, drinks and liqueurs in some regions of the world for centuries – and now, it’s made its way onto the global flavor stage.
“Black currant is the next ‘it’ berry on the scene. For 26 years, McCormick and Flavor Forecast have been ahead of the intersection of food and culture,” said Tabata Gomez, CMO at McCormick.
“This year, we’re doing more than predicting a flavor; we’re having a year-long celebration of black currant, a bold, sophisticated flavor that combines sweet with savory and elevates the experience of any dish.”
“Black currant is gaining attention in kitchens, prized for its vibrant intensity, infusing everything from savory reductions and sweet pastries to modern mixology with bold, sophisticated flavor,” added Hadar Cohen Aviram, executive chef at McCormick.
“Rooted in history and bursting with benefits, black currant shines in kitchens, cocktails, and beyond.”
#3. Black Garlic
As today’s wellness-minded consumers continue looking for ways to improve their gut health, fermentation has remained an attractive solution.
In a recent Datassential survey, 46% of the participants who’d already tried fermented foods said that they either “liked” or “loved” them. Black garlic has benefited from this increased interest, with Mintel highlighting it as an ingredient to watch in its “Snacking Flavors for 2026” report.
Because it’s naturally fermented, black garlic has a more mellow taste than its raw counterpart, delivering “notes of molasses and balsamic” that make it “perfect for balancing salty, sweet, and spicy flavors,” according to the report.
Mintel noted that U.S. consumers consider black garlic to be a “premium, chef-inspired ingredient” that can enhance flavor without artificial ingredients or additives, making it a clean-label, low-sodium option as well.
In addition to its fermentation properties, black garlic is also a rich source of antioxidants, further compounding its functional appeal.
#4. Fermented Black Soybeans
Datassential recently identified fermented black soybeans (AKA douchi) as another flavor on the rise, which have been garnering attention lately for their unique ability to “add funky flavor and salt to anything from noodles (such as Korean jajangmyeon), to traditional Chinese spareribs,” according to Datassential trendologist, Renee Lee Wege.
Lately, they’re being incorporated into sauces, pastes, glazes, marinades, and even compound butters to add a flavorful punch to dishes.
This trend, much like many of the others outlined above, reflects not only the increased consumer demand for functional foods but also their growing appetite for global flavors – and highly specific, regional ones at that.
#5. Grass Jelly
Grass jelly also earned a spot on Datassential’s “10 Flavors to Know for the Future: What’s Next in Food and Beverage Trends Beyond 2026” list.
The jet-black jelly dessert is made with the Chinese mesona herb, which belongs to the mint family, and is often used as a boba topping or mix-in. In terms of consumer interest, 37% are open to trying grass jelly, and 8% have already tried it, according to the survey.
Part of this ingredient’s popularity stems from its unique texture – an attribute that’s highly desirable to younger consumers like Gen Zers, who are known for their love of sensory-forward F&B experiences – in addition to its global appeal.
Food for Thought Leadership
In this episode of Food for Thought Leadership, Food Institute VP of content and client relationships Chris Campbell sits down with Barry Thomas, senior thought leader at Kantar, to unpack the rapid rise of agentic AI — a new class of AI systems that don’t just generate information but take action on behalf of the user.
