Consumers around the world are seeking a balance of adventurous taste profiles and wellness-driven goals. They are also looking for bold flavours inspired by Asian, Indian and Middle Eastern cuisines.
Kerry, a global leader in taste and nutrition, has launched its 2025 Taste Charts, a comprehensive resource on developing trends designed to guide food and beverage innovators worldwide. The charts are a must-have consumer insights tool, with every prediction grounded in market reality and projected innovation.
Taste is the ultimate non-negotiable for product development. In a rapidly evolving industry, challenges such as nutritional optimisation, sustainability and consumer demand must all be addressed without sacrificing taste. This year’s edition features a carefully curated selection of tastes and trends, blending global insights with the expertise of top flavourists and scientists to help brands anticipate market shifts and create impactful products. The 2025 Taste Charts provide the insights needed to meet consumer demands, empowering brands to lead with bold, sustainable innovation.
“The 2025 Taste Charts underscore the power of innovation in shaping the future of taste, with trends that are a testament to the dynamic preferences of consumers across Asia Pacific, Middle East & Africa. The rise of premiumisation, reimagined heritage flavours and street food, fusion fare, healthier foods, and innovative food formats highlight an industry thriving on creativity and connection. As consumers embrace diverse cultures and cuisines, brands have a remarkable opportunity to create unique, authentic taste experiences using our data-driven Taste Charts to meet changing consumer preferences. By blending global flavours with regional traditions, we can delight evolving palates and bring exciting products to market,” said Claire Sullivan, Vice President, Marketing, Kerry Asia Pacific, Middle East & Africa.
A roadmap to flavour innovation
Kerry Australia and New Zealand Taste Charts major flavours for 2025 are:
• Elevated street food: Food trucks, market stalls and restaurants are taking traditional street food to a new level of sophistication and flavour, where the casual essence of street food is retained while merging its excitement with the finesse of gourmet cooking. Think maple caramel belly pork skewers, ramen popcorn, and crispy black bean tacos with zesty coriander & lime sauce.
• Global influences: Australian chefs and brands are increasingly experimenting with fusion cuisine, combining traditional Australian and New Zealand flavours with international influences from Asia such as matcha, and the Middle East, like harissa and za’atar. This has resulted in a diverse range of dishes and launches that cater to a wide range of tastes.
• Healthy hedonism: Functional ingredients continue to be popular as consumers desire food and beverages that taste as great as it makes them feel. There’s a growing demand for nutritious, wholesome, and sustainable food options. Think protein puffs with cheese flavour, no sugar adaptogenic sparkling coconut and pineapple flavoured drink. Along with this, turmeric, acai, ginseng, guarana are leading the region’s trending flavours and ingredients for 2025.
• Next level beverages and use of native ingredients: The beverage scene in ANZ reflects a dynamic blend of traditional practices, global influences and innovative trends. There’s continued interest in incorporating native ingredients and culinary traditions into modern food and beverages, reflecting a desire to connect with the region’s rich cultural heritage and support sustainable food practices. Take for example Kawakawa tea in New Zealand, or Wattleseed Latte in Australia, which are re-interpretations of indigenous and cultural beverages, and also snacks like Kakadu plum and lemon myrtle chips in Australia.
In New Zealand, trending citrus flavours for beverages include Blood Orange, Calamansi, Finger Lime, Key Lime, Lemon Meringue, Verbena Lemon and Yuzu.
Soumya Nair, Global Consumer Research and Insights Director at Kerry, observed that consumers around the world are seeking a balance of adventurous taste profiles and wellness-driven goals.
“We are seeing global trends influence local markets. Sichuan spices are transforming condiments in Europe, Indian masalas are enhancing snack foods worldwide, and Korean barbecue is inspiring ready-meal options in North America.
“Emerging trends like yuzu in reduced-sugar beverages demonstrate how flavours can be tailored to local preferences. Yuzu began as an Asian citrus note and has become an emerging citrus profile worldwide; you see yuzu-flavoured supplements to yuzu-based drinks in Japanese foodservice chains. This adaptability of flavours allows brands to meet both indulgent and wellness-focused demands while respecting unique market characteristics.”
