Flavour innovation has become a key trend in the food and drink industry this year as a recent study reveals consumers are more inclined to discover new tastes.
Mintel’s The Future of Flavours 2025 report suggests that consumers have become more “adventurous” as their taste profiles shift, with 40 per cent of respondents in China and 23 per cent in South Korea saying they “look for new foods/flavours to try most of the time”.
Interest in international flavours is also rising, with 34 per cent of Australian consumers and 33 per cent of Thai consumers expressing interest in trying flavours from other cultures.
The demand for flavour discovery opens opportunities for brands to introduce bold, globally inspired tastes, the study says, adding that manufacturers should also balance flavour innovation with wellness-driven formulations.
In the next two years, taste enhancers will play a crucial role in elevating food and drink experiences as they can cater to diverse consumer needs, including those with taste impairments
Brands will also need to find the right balance between artificial and natural flavours. According to Mintel research, 34 per cent of US consumers claim “free from artificial flavourings” and “free from artificial colourings” influence their purchasing decisions.
Five years and beyond, Mintel believes sustainability will be a key driver in flavour sourcing and production and that artificial intelligence (AI) can help tackle various aspects of sustainability in the food chain, including flavour innovation.
This highlights brands that embrace sustainable practices and transparent communication will gain consumer trust and stand out in an increasingly eco-conscious market.
