10 Flavors That Will Define 2026: MorganMyers’ Inaugural Food & Flavor Trends Report

From hojicha to chili mango, bold flavors are set to take over menus, grocery aisles and social feeds in the year ahead. These are among the highlights of the inaugural MorganMyers Food & Flavor Trends Report, a research-backed forecast revealing the 2026 food trend predictions and why some flavors move from buzz to pantry staple. 

Our report examines how up-and-coming flavors will shape the food and beverage scene in the next year and beyond. The report, based on a national consumer survey, pressure tests these emerging flavors against different generational cohorts to understand flavor influences and discovery, and how they earn repeat space in pantries and refrigerators.

For CPG brands, retailers and foodservice professionals, understanding these 2026 flavor trends helps bridge the gap between curiosity and adoption. This annual report provides both inspiration and insight — showing how innovative flavors can transform consumer perception and product performance. 

Download the full report here

10 Flavors That Will Define 2026

1. Hojicha (Flavor of the Year 2026)

A bowl of Hojicha surrounded by objects such as an ornate tea pot, sieve and towel. All items sit on a black and white counter.

Move over, matcha. Hojicha — roasted Japanese green tea — is our 2026 Flavor of the Year, offering nutty, toasty flavor with caramel-like sweetness. Already popular in Asian beverages and desserts, it’s now appearing in ice cream, cocktails and even baked goods. Its comforting yet exotic character embodies what consumers want next: global inspiration that feels familiar, accessible and soothing.

2. Floral Infusion

A bowl of multi-color floral infusions sits on top of a circular cutting board. Nearby is a bowl of more floral infusions.

Roses, hibiscus, and other botanicals bring subtle complexity and wellness appeal to teas, desserts, and cocktails. Their clean-label appeal and natural color make them a social media favorite. 

3. Piri Piri

A small bowl of piri piri sauce next to a larger bowl of piri piri powder, multiple piri piri peppers and a wooden spoon.

A tangy, spicy blend rooted in African and Portuguese traditions, this flavor adds heat and depth to sauces, marinades, and grilled foods. Its balance of spice and smoke satisfies adventurous consumers. 

4. Macadamia Nuts

A bowl of macadamia nuts near a container of macadamia butter, a cup of milk and a butterknife. All items sit on a long, grey cutting board.

With a buttery, indulgent flavor and plant-based versatility, macadamias are moving beyond baking into savory spreads, beverages and entrees — connecting indulgence with better-for-you eating.

5. Black Cocoa

Black cocoa brownies sit on top of a wooden cutting board. Nearby is a plate with a half eaten brownie on top of a green towel and an open bag of black cocoa.

 

Dramatic in color and rich in taste, black cocoa offers intense chocolate flavor in cookies, cakes and frozen desserts. Its striking look and decadent flavor are driving strong visual storytelling.

6. Miso Caramel

Dark brownies with miso caramel drizzle. Nearby is a bag of miso paste, a container of caramel and additional brownies.

A mix of sweet and savory, miso caramel delivers comfort with umami depth. Expect to see it in sauces, coffee drinks and pastries where consumers crave familiar flavors with a twist. 

7. Black Sesame Paste

Pastries with black sesame filling sit on top of a circular wooden cutting board.

Nutty, velvety and rich in antioxidants, black sesame is crossing over from global desserts to smoothies and spreads, connecting flavor innovation with functional appeal.

8. Fancy Butter

Homemade bread slices with large amounts of fancy butter. Nearby is a log of fancy butter, a loaf of bread and a wooden butterknife. All items sit on a cutting board.

Small-batch, flavored butter — from truffle to chili-lime — signal the return of nostalgic comfort foods reimagined for premium experiences at home and in restaurants.

9. Coconut Pandan

A large spoon holding green coconut pandan powder.

A tropical pairing of rich coconut and aromatic pandan, this flavor adds vibrant color and fragrance to drinks, cakes and confections that stand out on shelves and feeds. 

10. Chili Mango

Two chili-mango margaritas with spice on their rims stand on a counter surrounded by plates and bowls holding fruit.

The ultimate contrast of heat and sweet, chili mango energizes snacks, sauces and mocktails, catering to a new generation of adventurous eaters and trending flavors enthusiasts.

More than a List: A Playbook for Adoption

More than just a trend list, the report uses original consumer research to uncover why some flavor trends stick (like pumpkin spice) while others fade away (remember Sriracha?) Among the findings: 

  • Nearly 4 in 10 shoppers follow flavor trends, and 1 in 3 notice them regularly. 
  • Eighty-five percent (85%) of shoppers are open to trying new flavors, though motivations vary — from risk-takers to comfort-seekers. 
  • Gen Z leads the way: 73% often try new flavors, while Boomers stick with trusted staples like butter and cocoa. 
  • Price, access and taste risk remain key barriers to trial, making sampling and reassurance critical for success. 
  • Only 12% of flavors become staples — showing how smart marketing and storytelling boost staying power.

The 2026 food trend predictions go beyond flavor inspiration — they show how cultural shifts, generational habits and curiosity shape the future of taste. For marketers and developers alike, these insights reveal where consumers are headed next and how to turn short-term trends into long-term brand loyalty. 

Download the MorganMyers 2026 Food & Flavor Trends Report to explore the full findings and data behind the flavors poised to define the year ahead. 

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