Food experts are predicting that by 2025, snacks, beverages, and main dishes will showcase bold umami and spicy flavors. The demand for Asian-inspired and maximalist flavors is on the rise, along with a resurgence of nostalgic tastes like peanut butter and jelly.
The team at food product innovation specialist Mattson anticipates a shift towards hotter and bolder flavors. According to Barb Stuckey, Mattson’s chief innovation and marketing officer, spicy flavors will extend beyond snacks, and umami snacks are expected to gain popularity.
“It’s not just about incorporating umami flavors, but also highlighting umami as a key flavor profile on product packaging,” Stuckey explained. Additionally, food flavorings are exploring sour notes, with dill pickle flavors making a comeback across various categories.
The future of flavor is set to be bold, driven by Generation Z’s adventurous palate. Stuckey noted that Gen Z consumers are constantly seeking new and unique flavor experiences to share on social media platforms like Instagram and TikTok.
On the nostalgia front, flavors that harken back to Generation X childhood favorites are making a comeback, such as maple pancake and bubblegum ice cream. There’s also a renewed interest in classic flavors like peanut butter and jelly.
As consumers look for ways to connect with authentic food experiences, there will be a shift towards botanical and citrus flavors, as well as emphasis on creaminess and umami in healthier, satisfying products,” said Jennifer Zhou, global product marketing senior director at ADM. “Consumers are seeking to support their overall well-being through their food choices.
Consumers in 2025 are expected to gravitate towards bold and innovative flavor profiles, pushing the boundaries of taste experiences. Personal enjoyment and experimentation will lead to unique innovations such as highbrow versus lowbrow concepts and the exploration of contrasting sensations like heating and cooling.
Dan Haley, vice president global of texture value enhancement at Ingredion, envisions the rise of fusion foods that blend traditional flavors with a modern twist. The interplay of taste and texture will be a key focus, with a growing interest in mochi, a versatile ingredient popping up in various culinary creations.