Global Flavor Trends for 2025 and Their Impact on Product Development

The world is constantly changing, and it’s not just intechnological or economic terms. One of the most noticeable areas where we seechange is in the world of flavors – what people like to eat, how they like toeat it, and what suits them right now. As a chef, I am always sensitive totrends that come along, challenge us, and upgrade the products we’re workingon.

In recent years, companies like Kerry, McCormick,Lionel Hitchen, T. Hasegawa and National Flavors have released predictions about flavor trends for 2025. Each of these companies highlights global trends that are expected to shape the food industry in the coming years. This gives us a better understanding of how the food industry is evolving and what consumers’ needs and preferences are.

I’m sharing some of the trends from these major companies, and in the next month, I will be sharing additional trends from. other global companies that will help shape the future of food.

Flavor Trends for 2025 – Kerry

Kerry expects that major trends will continue to focus on natural and probiotic flavors, as well as regional flavors from ethnic cuisines. This includes a rise in demand for healthy and nutritious food, using natural ingredients, and incorporating sharp flavors like lemon, ginger, and garlic, which bring strength and innovation to dishes. Kerry also mentions the use of influences from cuisines that can bring new global perspectives, such as Eastern and African flavors, which could enhance the culinary experience and address evolving needs in the global market.

Flavor Trends for 2025 – McCormick

McCormick highlights the influence of Asian cuisine, with new flavors like tangy and spicy notes primarily coming from Thai and Vietnamese kitchens. They also focus on environmental awareness, particularly the use of organic and natural ingredients. Additionally, McCormick emphasizes the need for consumer health by incorporating probiotics more significantly into food products, which helps enhance the product with additional health benefits. The focus on flavors that come directly from nature, with health effects promoting a healthy lifestyle, is a trend we expect to see more of in 2025.

Flavor Trends for 2025 – Lionel Hitchen

Lionel Hitchen offers innovative flavor experiences that unite different cultures and focus on organic and natural flavors. The company notes that in the coming years, we will see more combinations of sour and spicy flavors, such as those found in ancient and new ingredients fromNorth African, Middle Eastern, and South American cuisines. The influence of these cuisines allows companies to creatively combine different cultures while maintaining social and environmental awareness. Lionel Hitchen also emphasizes the need for flavors that bring out the essence of nature—less processed, but rich in culinary value.

Flavor Trends for 2025 – T. Hasegawa

T. Hasegawa, one of the leading flavor companies in the world, has also released its flavor forecast for 2025, focusing on the fusion of different cultures and their impact on the flavor experience. The company predicts an increase in the use of innovative flavors, including a mix of traditional flavors like Korean kimchi and spicy chili, along with advanced technologies that ensure the preservation of ingredient properties even in processed products. T. Hasegawa also discusses the need to integrate additional sensory experiences, such as flavors that impact not only the sense of taste but also the sense of smell and sight, creating refreshing new experiences for consumers.

Flavor Trends for 2025 – National Flavors

National Flavors, with its “2025 Seasonal Flavor Guide,” highlights the growing demand for seasonal flavors that connect with nature and seasonal experiences. The company focuses on flavors that represent the seasons, combining warm and rich flavors in winter and fresh, crisp ones in summer. They also discuss flavors that evoke emotional experiences, creating personal connections with consumers, such as flavors reminiscent of childhood memories or flavors that connect people to nature.

Why It's Important to Work with a Chef in a Flavor Laboratory

The most important thing to understand is this – not every lab knows how to work with flavors correctly. Sure, there’s technology and scientific knowledge, but you also need culinary expertise – someone who understands the effects of different flavors, how they combine, and how they work with textures and the right proportions. This can’t happen without a professional chef who understands food development.

When you work with a professional lab team like ours at Gruda, we don’t just run tests – we understand the market, understand the client’s needs, and create the most delicious experience. Many labs try to do this work, but not every lab knows how to successfully combine chefs and technology in such a seamless way. We collaborate directly with the largest flavor companies in the world, and this connection makes Gruda a pioneer in the field.

How Gruda’s Flavor Lab Can Enhance Your Product

Our flavor development lab at Gruda doesn’t just focus on flavor analysis – we understand the big picture. We don’t simply test how flavors blend; we build the product based on the customer experience, ensuring that every ingredient works together to create the perfect result. Every stage of development requires attention – sourness, sweetness, off-flavors, aftertastes – every detail matters.

In such a competitive market, if you want your product to succeed and stand out, you need to make sure it’s not only delicious but also innovative and special. That’s exactly what we do at Gruda – we don’t just bring the latest flavors; we bring the way to get the most out of them.