Flavor producer FlavorSum announced the launch of its 2026 food and beverage trend report. The report, split into two parts, uses the expertise of flavorists, application specialists and market analysts to explore cultural and flavor trends set to influence product development.
Part 1 of the report examines the cultural shifts that are affecting how consumers interact with food and beverages, including responding to price fluctuations and attitudes towards AI in product development. Part 2 analyzes the flavors and formats that are gaining momentum in the food and beverage space, including farm-to-table appeal and flavors linked to interactivity.
“As cultural shifts continue to reshape food and beverages, flavor remains a bridge between innovation and shopper demand,” said chief commercial officer Dave Franz. “Flavor is essential to creating experiences that people crave. These 2026 trends give brands a roadmap to turn flavor into growth by bringing the right products to market faster.”
Report Highlights
Forged in Flavor
The flavor experiences associated with rustic food and beverage trends are expanding from simple, less refined styles into sophisticated, intentional and sustainable concepts. Discussions about rustic eating experiences grew by 18% in social discussion over the past year, and people link rustic eating to heartiness, seasonality, coziness and nourishment.
Growing Flavors: Feta, banana, cheesecake, asiago, sesame, cheddar, cranberry, cinnamon, tomato, lavender, whiskey, honey
Well-Known Flavors: Peanut butter, raisin, hazelnut, pumpkin, coconut, pickle, maple syrup, mint, plum
Taste in Motion
This shift represents an evolution in the “experiential dining” movement where divers tried to solve the murder mystery or ate in a pitch-black room Interactivity is shifting to a more participatory experience that’s customizable, hands-on and focused on experimentation. Interactive foods and beverages are buzzy, with social discussions up bye 16% over the past year.
Growing Flavors: Blueberry, pistachio, peach, grape, champagne
Well-Known Flavors: Apple cider, hot chocolate, cotton candy
Savoring Solo
Conversations about solo dining expanded by 40% in the last year. This food and beverage trend reflects the expansion of remote work, solo travel, more single-person households and increased interest in self-care and mindful eating. The growing appeal of savoring foods and beverages without company links to needs for serene or relaxing mealtimes.
Growing Flavors: Caesar salad, rice bowl, Chinese noodles, spicy tuna, vodka, iced tea, mac and cheese, brisket, fish and chips, Chardonnay, lobster roll, tonkotsu ramen
Well-Known Flavors: Date, orange, garlic, blueberry, lemongrass, lychee, lemonade, miso, mango, cucumber, sesame, matcha, cherry, almond, black truffle
Gathering in Flavor
Despite the solo dining trend, food and drink continue to be powerful connectors. Eating often serves as the bridge that brings people back together, whether that’s friends after time apart, families across generations or coworkers in hybrid sets. Discussions about the idea of togetherness in the food and beverage landscape increased 29% over the past year.
Growing Flavors: Tea, cold brew, cosmopolitan, parfait, soufflé, martini, donut, mimosa, cheesecake, crepe, gelato, sables
Well-Known Flavors: Lemon, strawberry, banana, fig, lavender, chai, latte, matcha, red wine, garlic, mango, cherry blossom, blueberry, avocado, coffee, rum, plum, watermelon, basil, sweet potato
