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Flavour Trends | January 2020 Summary

Spicy things continue to be a really ‘hot’ trend…consumers are really leaning towards different, broader — jalapeno, habanero, ghost pepper — and really want to understand the depth and the level of spice that might provide them.

Alcoholic beverage flavors, such as gin, bourbon, rum, whiskey & wine in foods.

Mystery flavors & traditional tastes trending.

Bourbon and pear, cucumber and tequila.

Essential oils are becoming more & more popular in various applications.

Consumers continue to seek tastes that delight, surprise and excite them. In the Sweet category, apricot, blueberry, chili, cinnamon, grapefruit, marzipan, nut,  stracciatella, toffee and yogurt are some of the key trending ingredients. Up and coming tastes include alcoholic flavors such as gin, margarita and rum and banana, elderflower, spices such as cardamom and peppercorn, and herbs including basil, lavender and rosemary. Emerging tastes here include lemon curd, Mizo, Szechuan and quark. In savory category biryani, beetroot, cheese (Herder and Goat’s Cheese), chimichurri, chutney, cumin, Kimchi, sage, miso and nduja are among the up and coming tastes. While ancho pepper, buckwheat, game, turnip and venison are also emerging tastes. In beverages (dairy and hot), spirulina, spice, rosemary and rhubarb are tipped as up and coming, while blood orange, caraway, cucumber, fenugreek, gingko, marjoram and papaya are all flavor notes that are emerging.

West African spices and superfoods like ginger and turmeric



Floral-infused drinks and dishes as trending. Chrysanthemum and butterfly pea tea, also known as blue tea, a caffeine-free herbal beverage, are two flavors consumers are seeking.

Pulling a few emerging or fringe ingredients into more familiar flavor combinations—a term Datassential has cleverly coined “fusebiquity.” That’s a surefire way to draw attention and capture the imagination.

While Korean bbq remains popular, onsite chefs are incorporating Korean ingredients like kimchi, dried seaweed, gochujang, sesame oil and more. These Korean flavors are showing up paired with classics (hello, kimchi hot dogs and hamburgers with gochujang aioli), as attention-grabbing appetizers and even as part of mashups with other trends, such as Korean fried chicken and waffles. The flavors are bold, tangy, spicy, salty and sweet, hitting all the right notes to give customers’ taste buds a wakeup call. 

Fruity and floral food and beverage products continue to pop up on the market. LavenderHibiscusKey LimePlumRosé Wine, and on the savory side, Roasted Garlic. MatchaElderflowerRoseWhite PeachJasmine, and Harissa, a galicky chili paste from North Africa.


Botanical flavors will continue to flourish in 2020 because they add sophistication and nuance. Floral, herb, and spice flavors will primarily be used in combination with familiar true-to-fruit flavors. Hibiscus is a popular choice that will continue to flourish as well as lavender, rose, and elderflower, combined with flavors like berry, lemon, and peach. Similarly, exotic flavors such as those reminiscent of Latin America and Asia will satisfy consumers’ desire for adventurous sensory experiences. “Global flavors from Latin America and Asia like guava, blood orange, yuzu, chili, cayenne and cardamom will be popular in beverages across categories,” said Imbibe in a press release. “Ingredients with bold colors like blue majik (derived from spirulina), turmeric, beet, matcha, and butterfly pea flower will be used to create visually appealing beverages.”

Multisensory flavours

Clean singular flavours in desserts are going to find favour with the audience. People are tired of multiple flavours in a single dish, which most of the time might not taste right if not researched properly. Hence the inclination towards food that has a clear-cut flavour profile.

 Pickle, turduken & Reuban-flavored chips

Raspberry cream.

Unique & fun flavours inspired by events, people or other things…

Beverage Trends | January 2020 Summary

2020 Beverage Trends

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