Flavor house T. Hasegawa USA published its 2026 flavor trends report, which includes ten trends set to shape the flavor market. The company also named Dark Sweet Cherry as its flavor of the year for 2026.
Dark Sweet Cherry’s flavor profile is described as a bold and dominant sweetness with a light tartness to provide balance. There are also earthy notes that provide depth and a faint almond subtlety.
“One of the key reasons behind the rising popularity of dark sweet cherries is their versatility in the kitchen,” the report states. “They can be incorporated into a wide range of food and beverage preparations, solidifying their reputation as a culinary standout.”
Other novel and emerging flavors for the upcoming year mentioned in the report include aji amarillo, earl grey, hojicha, mugwort, prickly pear and taro.
T. Hasegawa’s report includes ten flavor trends shaping the flavor landscape for 2026. The company believes that functional ingredients and global flavors will continue to have an impact, while still keeping the familiar.
“This past year, we saw nostalgia infiltrate consumers’ desires, an uptick in functional foods and drinks and global flavors meeting local tastes for a transportive mashup that combines cultural influence with at-home traditions,” the report states. “In 2026, we can expect a lingering of these trends while also welcoming new ones.”
2026 Flavor Trends
- Reinventing Tradition but Keeping it Classic: Nostalgic favorites are being modernized through updated formats, premium ingredients and subtle twists that preserve their original flavor foundations.
- Latin-American Regional Fusions: Exploring coastal dishes and regional ingredients will inspire culturally rich flavor profiles across beverages, frozen meals, condiments and broader culinary concepts.
- Textural Experiences for Everyone: Expect fun textural additions like gooey, crunchy, carbonated and sprinkled elements to make everyday foods exciting and suitable for various food sensitivities.
- Dirty Drinks: Blending nostalgic soda-shop culture with other drink types will win favorably among the youth. Create indulgent, photo-friendly beverages with customizable flavor add-ins and dairy elements.
- Bitter Botanicals: As low- and no-alcohol beverages continue to grow, demand is rising for bold, great-tasting flavors. Lesser-known botanicals, such as mugwort, ginger and palo santo will amplify these experiences.
- Fermented Flavors: With the momentum in gut health, miso, kefir, kombucha and kimchi are gaining traction. Expect deep flavors to infiltrate the condiment category as consumers seek out umami richness.
- Wrapped Foods: Snacking, portability and small packaged meals are encouraging exploration of new cuisines presented in wrapped formats. Look into South Asian cuisine or meat-stuffed dishes for inspiration.
- It’s Grill Time: The U.S. 250th anniversary and the World Cup will bring more outdoor gatherings, fueling demand for grilled flavors. Restaurants and prepared foods will mirror these smoky and grilled profiles.
- Ocean-Derived Umami: Growing interest in sea greens, seafood concentrates and marine-inspired seasonings is adding depth and savory complexity to categories such as prepared meals and snacks.
- Hyper-Local Herb Innovation: Consumers are seeking sustainable, authentic options that highlight region-specific botanicals, micro-grown herbs and garden-driven flavor cues to elevate freshness and locality.
