It's almost the end of the year, and it's time to reveal our top flavor headlines from the past month! This month our readers loved trend reports, a new clean-label sugar collaboration and a market report on botanical flavors.
Check out the top five flavor headlines from November 2025.
1. Kerry Releases Trend Predictions for Food and Beverage Development in 2026
Flavor company Kerry released its 2026 Taste Trends forecast report, developed through a combination of proprietary research, global consumer insights and flavor innovation expertise. The trends reflect emerging consumer behaviors, cultural shifts and new ingredient preferences.
“From maximalist flavor explosions to ingredient profiles with amplified simplicity, this year’s trends reflect how consumers are redefining taste in a world of shifting routines, cultural remixing and climate-driven change,” said marketing manager Christina Furlong. “Whether you’re a product developer, marketer or brand strategist, these insights are designed to spur ideas and guide execution.”
Each trend in the report includes a definition of the flavor movement and real-world examples of food, beverages and ingredients within that trend.
2. Griffith Foods Launches Versaterra Plant-Based Protein
Global product development company Griffith Foods announced the launch of Versaterra, a new plant-based protein that meets clean-label and sustainable goals in the food industry.
According to the company’s press release, Versaterra is a nutrient-dense protein that performs well across formats and cuisines. The ingredient has a neutral flavor and “satisfying texture” and is compatible with other Griffith Foods flavor solutions. Further, Versaterra is non-GMO compliant, allergen-friendly, shelf-stable and free of saturated fat.
“The paunch of Versaterra represents an important step forward for Griffith Foods and our partners,” said vice president of marketing Rochelle Schaetzl. “Versaterra isn’t just a product; it’s a commitment to developing solutions that deliver on consumer expectations while supporting the long-term health of people and the planet. With Versaterra, Griffith Foods opens a new chapter in sustainable protein innovation where care, creativity and culinary excellence converse to shape the future of food.”
3. Botanical Flavors Market Expected to Reach $20.5 Billion Over Next Ten Years
The global botanical flavors market is expected to grow from $9 billion to $20.5 billion from 2025 to 2035, according to a new report from Future Market Insights. This reflects a compound annual growth rate of 8.6% over the forecast period, largely driven by rising consumer interest in natural and organic foods and rising awareness of functional foods.
“The market holds a significant share across various sectors, driven by increasing demand for natural, clean-label and functional ingredients in food, beverages, supplements and personal care products,” the report states. “Botanical flavors are widely valued for their bioactive properties, sensory enhancement and formulation versatility, making them essential in health-focused and premium offers. The market contributes substantially to natural flavor solutions and specialty ingredient portfolios, especially in products promoting wellness benefits, such as immunity, relaxation and digestive health.”
4. Flavor Bites: 2-Methyl 3-furanthiol in Meat, Seafood, Savory, Nut and Other Flavors
In the challenging area of meat flavors, two closely related chemicals, 2-methyl 3-furanthiol and 2-methyl 3-tetrahydrofuranthiol, compete for our attention. 2-methyl 3-tetrahydrofuranthiol is an old favorite of mine, with a profile that fits easily into any heated flavor profile.
Nevertheless 2-methyl 3-furanthiol (FEMA GRAS #3188, CAS #28588-74-, COE #11678, DG SANTE #13.055) is clearly the logical winner. It is easily the best “bang for your buck,” being stronger and also less expensive. Both chemicals are predominantly in the “boiled” aroma category, but 2-methyl 3-furanthiol has a more obvious hint of meat. It performs very well in meat and seafood flavors and also finds a role in other savory and nut profiles.
Note that the dose rates given throughout this article are the levels suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink beverages or in a simple bouillon.
5. CIRANDA Announces Partnership with Incredo for Clean-Label Sugar Solutions
North American ingredient supplier CIRANDA announced a new partnership with Incredo to develop new clean-label sugar solutions at Supply Side Global in Las Vegas, Nev.
Incredo is the creator of Incredo Sugar, a clean-label sugar reduction solution. According to the company’s research, Incredo Sugar allows for up to a 70% reduction in sugar content while maintaining taste. The patented technology is made with real cane sugar and helps food manufacturers develop delicious, better-for-you formulations.
“We see an exciting market opportunity today in the clean-label sugar reduction space,” said Doug Audette, chief executive officer of CIRANDA. “Consumers want simple, recognizable ingredients in their food. Incredo Sugar delivers on those demands and exemplifies the forward-looking, clean-label solutions we strive to deliver to our customers.”
