Category: I.T.S. news

I.T.S to Build One of the UK’s Largest Natural Flavour Manufacturing Sites

Posted on by adam cohen

We’re excited to share a major milestone for I.T.S, an independent UK natural flavour manufacturer.

We’re building one of the largest natural flavour manufacturing sites in the UK, marking a significant expansion of our flavour production capabilities and long-term investment in British manufacturing.

Expanding Our Natural Flavour Manufacturing in the UK

We’ve acquired an 8.2-acre industrial estate near Hungerford, west of Newbury, with excellent access to the M4 corridor. Over the next 12–18 months, we’ll invest £10m+ to develop a state-of-the-art natural flavour manufacturing facility designed to support our growing customer base across the food and beverage industry.

This new site will significantly strengthen our position as a leading independent flavour house in the UK.

20x More Production Capacity for Natural Flavours

The Hungerford site will include a full redevelopment of the existing factory, along with upgraded and extended office space.

Once complete, it will give us:

  • 20 times more production capacity for liquid and powdered flavours
  • Scalable manufacturing for natural extracts and flavour compounds
  • Increased flexibility to respond quickly to customer demand

This expansion supports our continued growth, which is currently running at around 35% year on year.

Our Newbury Sites Remain Fully Operational

Our existing I.T.S production and product development sites in Newbury will continue to operate as normal and are unaffected by the new build. Both sites are currently being extended and remain central to our flavour innovation and development work.

Continuing to run our existing sites ensures our current flavour development and manufacturing will not be impacted by the build process, and we’ll continue to help supply our growing customer partnerships.

Creating Jobs and Investing in Local Communities

As part of this expansion, we’ll be growing our team, creating new roles across:

  • Hungerford
  • Newbury
  • Marlborough
  • Swindon

This investment reflects our commitment to supporting local employment and strengthening the UK flavour manufacturing sector.

Staying Independent and Being Brave with Flavour

We founded I.T.S in 2009 around a kitchen table with a simple philosophy: be brave with flavour, move fast, and have fun.

Today, we’re a team of 40 people, supplying natural flavours to food and beverage manufacturers across the UK and beyond. While we’re scaling our manufacturing capabilities, our values haven’t changed. Staying independent, being creative, and delivering exceptional service remain at the heart of everything we do.

Our founder, Mike Bagshaw sums it up best:

“This investment is a major step forward for I.T.S. My mantra has always been to be brave, scale big, have fun and stay independent. Our goal is to become the world’s most-loved flavour house, delivering exceptional flavours and service to our customers. These are exciting times.”

Looking Ahead to the Future of Natural Flavours

This new natural flavour manufacturing site represents more than just growth, it’s about building the infrastructure to support innovation, creativity and long-term partnerships with our customers.

We’re proud of how far we’ve come, and even more excited about what’s next for I.T.S.

Top Flavour Trends 2026 & Beyond

Posted on by adam cohen

What’s shaping the future of flavour, and how you can stay ahead.

Consumers are more adventurous than ever. Flavour is no longer just about taste. It’s about experience, storytelling, and shareability.

Drawing on global data, social insights and real-world product launches, here are the key flavour trends set to define 2026 and beyond. Find out what they mean for your food and drink development.

1) Crossbreed Fruits

Hybrid flavours with built-in buzz

Consumers are actively looking for something new. 50% of global consumers say they seek out innovative flavours, while 64% are interested in trying flavour fusions and combinations.

Crossbreed fruits answer that need perfectly, blending familiarity with novelty. Once confined to supermarket fruit aisles, hybrids are now moving rapidly into flavour development as brands look to capitalise on built-in intrigue.

Flavours to get on your radar:

  • Pineberry – early-stage, visually intriguing and social-friendly
  • Tangelo – emerging citrus crossover with freshness and versatility
  • Melon Berry – trending, sweet and refreshing
  • Boysenberry – trending with indulgent berry depth

2) Taste the Colour

Flavour that looks as good as it tastes

Consumers are craving experiences that look as good as they taste, driving a surge in bright, eye-catching colours that pop on shelf and on screen.

This appetite for visual impact is being fuelled by social media and younger consumers in particular, with 47% of Gen Z saying they follow viral food and beverage trends.

Pistachio perfectly captures this shift. Its vibrant green colour and indulgent profile have driven +38% CAGR in UK product launches (2021–2025), proving that colour-led flavour isn’t just a fad, it’s converting into real products.

Flavours to get on your radar:

  • Ube – trending, indulgent and visually distinctive
  • Charcoal – early-stage, flipping bright colours on their head.
  • Black cherry – trending with deep colour and broad appeal
  • Dragon fruit – early-stage, social-first and vibrant

3) Time for Tea?

Tradition meets global adventure with tea flavours.

Global tea cultures are inspiring innovation across RTDs, alcohol, desserts and dairy.

This shift is backed by the huge trend of bubble tea, which has seen +22% CAGR in global product launches (2021–2025).

Consumers are embracing tea flavours that feel both familiar and adventurous, particularly when combined with indulgent or functional trends.

Flavours to get on your radar:

  • Thai Tea – emerging fusion of wellness and indulgence
  • Rooibos – trending with caffeine-free, natural positioning
  • Oolong – emerging with premium heritage cues
  • Passion Flower – emerging, floral and globally inspired

4) Hedgerow Fruits

Foraged, British and beautifully authentic.

Hedgerow flavours tap into nostalgia, provenance and a growing desire for natural, authentic flavour stories.

This trend is gaining traction, with forest berry flavours showing +32% CAGR in global product launches (2021–2025) and UK social mentions of hedgerow flavours up +11% year-on-year.

Flavours to get on your radar:

  • Damson – early-stage with deep, rich fruit notes
  • Sea buckthorn – early-stage, sharp and functional-friendly
  • Wild strawberry – trending with premium nostalgia
  • Elderberry – mature but still relevant for health-led products

5) Sophisticated Indulgence

Affordable luxury and grown-up flavours.

Premium indulgence is evolving. Instead of overt extravagance, consumers are gravitating towards quality ingredients, depth of flavour and something a little bit more premium.

Social data reflects this shift, with a 20% year-on-year growth in premium alcohol discussions.

It’s not just booze, with +31% YoY growth in black sesame mentions, highlighting appetite for refined, globally inspired indulgence.

Flavours to get on your radar:

  • Brown butter – trending with rich bakery appeal
  • Dark chocolate – trending and versatile
  • Marcona almond – emerging, premium nut profile
  • Cardamom – trending across sweet and savoury

6) Sun Kissed Fruits

Consumers are chasing sunshine through flavour. Tropical and globally inspired fruits are booming across hydration, functional and non-alcoholic beverages.

The data shows Mangosteen has seen +77% YoY growth in US non-alcoholic beverages, showing the thirst for emerging exotic flavours.

The big one is Passion fruit. Mentions are up +12% year-on-year in the US – and that’s big considering it is already a well-established flavour. This one is ready to sit at the top table with orange and lemon.

Flavours to get on your radar:

  • Korean pear – emerging with strong hydration and wellness cues
  • Pink guava – emerging with colour and sweetness
  • Calamansi – trending sharp citrus profile
  • Yuzu – mature but still premium and powerful

Want the full flavour picture?

This blog is just a taste.

Our Top Flavour Trends 2026 & Beyond report dives deeper into the data, flavour lifecycles and real-world examples shaping the future of food and drink.

Click here to download now.

DOWNLOAD THE FULL TRENDS REPORT

A Natural Pistachio Cream Flavour Built for Bakery, Ice Cream & Desserts

Posted on by adam cohen

Pistachio isn’t just a trend, it’s becoming a core flavour.

In 2025, pistachio became one of the most in-demand flavour profiles across bakery, desserts, and ice cream. Consumers actively seek out that rich, nutty, unmistakably green indulgence, and brands need flavours that truly deliver.

As a natural flavour supplier, we needed a flavouring that really delivered.

Why Natural Pistachio Flavour Is Hard to Get Right

Authentic pistachio flavour is notoriously difficult to achieve, especially in natural formulations.

Many pistachio flavours:

  • Lose impact during processing
  • Fade or get overwhelmed by other flavours in a product.
  • Lacks the intensity and depth of flavour that the bright green appearance promises.

For food manufacturers, that means a flavour that looks right on paper, but underdelivers on the palate.

Our Answer: Natural Pistachio Cream Flavour

We developed a natural pistachio cream flavour that captures the full sensory profile of pistachio cream, not just the nut, but the indulgence.

This flavour delivers:

  • True authentic pistachio flavour
  • Heaps of creminess and indulgence
  • Strong flavour impact in bakery, ice cream, and desserts
  • Consistent performance across applications

A Pistachio Flavour Built for Modern Applications

Whether you’re developing:

  • Ice cream or gelato
  • Bakery fillings and cakes
  • Dessert sauces or spreads

Our natural pistachio cream flavour is created to deliver and to meet growing consumer demand for clean-label, natural flavours.

Looking for a Pistachio Flavour Supplier?

Want to up your pistachio game? Request a sample now.

Request A Sample

The EU Smoke Flavour Ban: What It Means for Seasonings & Sauces

Posted on by adam cohen

From sauces and marinades to coatings and rubs, smoke is a hero flavour in so many savoury products. But from 1 July 2026, the EU will ban the use of eight traditional smoke flavourings across a wide range of foods.

If you work in dry blends, wet sauces, coatings or marinades, this isn’t just a regulatory footnote. It has the potential to reshape some of your best-selling SKUs.

The good news? You don’t have to give up those bold, smoky profiles consumers love. Natural smoke-free flavours can help you stay compliant and keep products tasting just as good.

What the EU Smoke Flavours Ban Means for you.

For NPD and reformulation teams, this means:

  • Some existing recipes will no longer be compliant after 1 July 2026
  • “Smoky” call-outs may be at risk if the profile suddenly drops off
  • You’ll need to reformulate without losing that crucial signature taste

In short, your smoke notes need a new source.

Why Natural Smoke-Free Flavours Are The Ideal Swap

Natural smoke-free flavours are designed to deliver the taste and aroma of smoke, without using banned smoke condensates.

They can help you:

  • Stay compliant with the new EU rules
  • Support cleaner labels and more natural positioning
  • Easily use in existing dry or liquid recipes
  • Maintain the complexity of smoke: char, wood, spice, sweetness and umami

Because they’re not traditional smoke flavourings, natural smoke-free flavours let you future-proof your ranges while keeping that smoky flavour taste.

Our Range of Natural Smoke-Free Flavours for Seasonings & Sauces

We’ve developed a range of natural smoke-free flavours that work brilliantly in blends, liquids and everything in between.

Here’s a selection of profiles popular in seasonings and sauces:

Flavour CodeFlavour NameMain Flavour Characteristics in Cheese
13250Hickory Style Smoke FlavouringSavoury, bitter, phenolic, meaty
13471Smoke Type FlavouringCharred, woody, sweet, caramel
13660Smoke-Style FlavouringWoody, nutty, savoury
13668Smoke Style Flavouring (Applewood)Charred, sweet, mild
14055Smoke-Style FlavouringSpicy, charred, strong, meaty
14175Applewood Smoke Type FlavouringAppley, fruity, sharp, nutty
14603Beechwood Type Smoke FreeMild, earthy, woody, charred

Ready to Future-Proof Your Seasonings & Sauces?

Make sure the EU smoke flavour ban is at the top of your list. We’re here to help you keep the smoke and lose the risk. We can help support you with:

  • Tailored flavour recommendations for your specific applications.
  • Help with flavour application and guidance on dosage levels.
  • Matching work to help you keep your existing signature profiles.

Want to try natural smoke-free flavours for yourself? Request a sample today and experience how our smoke-free flavours can transform your cheese products.

REQUEST A SAMPLE

The EU Smoke Flavour Ban: What It Means for Cheese Makers

Posted on by adam cohen

The clock is ticking for cheese manufacturers across Europe. Starting 1 July 2026, the European Union will officially ban the use of traditional smoke flavourings in most food categories, including cheese. This decision aims to phase out eight specific traditional smoke flavourings.

But before you start thinking about ditching your smoked cheddar or gouda, there’s good news. Natural smoke-free flavours are here to help you maintain that rich, smoky profile without breaching the new regulations.

What the EU Smoke Flavours Ban Means for Cheese Manufacturers

Smoked cheeses are more than just a product, they’re a tradition. Whether it’s a tangy smoked gouda or a robust smoked cheddar, these flavours are crucial to your offerings. With the upcoming ban, it’s important to find compliant alternatives that don’t compromise on taste.

Why Natural Smoke-Free Flavours Are the Solution

Natural smoke-free flavours replicate the taste and aroma of traditional smoke without using banned smoke condensates. They are:

  • Compliant with EU regulations
  • Clean-label friendly
  • Easy to integrate into existing cheese recipes

These flavours are especially effective in cheese, delivering woody, nutty, spicy, and caramel notes that make smoked cheese so loved.

Our Range of Natural Smoke-Free Flavours for Cheese

At I.T.S. we offer a range of natural smoke-free flavours designed specifically for cheese applications:

Flavour CodeFlavour NameMain Flavour Characteristics in Cheese
13250Hickory Style Smoke FlavouringSavoury, bitter, phenolic, meaty
13471Smoke Type FlavouringCharred, woody, sweet, caramel
13660Smoke-Style FlavouringWoody, nutty, savoury
13668Smoke Style Flavouring (Applewood)Charred, sweet, mild
14055Smoke-Style FlavouringSpicy, charred, strong, meaty
14175Applewood Smoke Type FlavouringAppley, fruity, sharp, nutty
14603Beechwood Type Smoke FreeMild, earthy, woody, charred

How Cheese Makers Can Stay Ahead

Adopting natural smoke-free flavours now helps you:

  • Maintain signature smoky profiles in cheeses
  • Stay fully compliant with the EU ban from 1 July 2026
  • Appeal to health-conscious and clean-label consumers
  • Avoid costly reformulations or product withdrawals

Want to try natural smoke free flavours for yourself? Request a sample today and experience how our smoke-free flavours can transform your cheese products.

REQUEST A SAMPLE

Crossbreed Fruit Flavours: The Next Big Trend in Food & Drink

Posted on by adam cohen

Have you ever tried a tangelo? No? You’re missing out…

Crossbreed fruits like pineberries and tangelos have been making waves in UK supermarkets. Retailers like Waitrose have championed these hybrids, showing consumers that fruit doesn’t just have to be a boring old apple or banana.

A whole new fruity world is opening up.

Now, these exciting crossbred flavours are moving from the fruit aisle into product development, and brands that move fast can capture the buzz.

We’ve created a brand-new range of 100% natural crossbreed flavours designed to help you bring this trend straight into your drinks, snacks, bakery, or dairy launches

Discover Our Natural Crossbreed Flavour Range

Each flavour is designed to replicate the excitement of real fruit crossbreeds, bold, juicy, and brave.

  • Melon Berry Flavour – a refreshingly juicy melon base lifted with sweet berry notes; bright, light, and perfect for summer product launches.
  • Tangelo Flavour – a zesty blend of tangerine and pomelo; citrus with a twist that’s perfect for soft drinks or confectionery.
  • Limelon Flavour – sharp lime meets mellow melon; crisp, cooling, and seriously thirst-quenching for beverages and frozen treats.
  • Blood Lime Flavour – rich citrus depth with ruby-red intensity; a sophisticated yet playful flavour for cocktails, desserts, or dairy.
  • Pineberry Flavour – strawberry’s tropical cousin; pale, pretty, and pineapple-kissed, ideal for eye-catching yogurts or bakery.
  • Boysenberry Flavour – a bold dark berry with jammy richness; indulgent and perfect for sauces, fillings, or premium drinks.
  • Peach Berry Flavour – soft, juicy peach rounded with a ripe berry sweetness; smooth, sunny, and versatile across applications.

Why Are Crossbreed Flavours Trending?

Crossbreed fruits and flavours are more than a novelty, they tap into key consumer trends:

  • Curiosity factor: familiar yet different, they encourage trial and discovery.
  • Visual appeal: striking colours and unique looks make them a hit on social media.
  • Premium positioning: retailers like Waitrose use crossbreeds to create a sense of exclusivity and excitement.
  • Flavour exploration: hybrids deliver exciting twists on everyday favourites, ideal for new product development.

100% Natural, Trend-Led, and Ready for NPD

Our crossbreed flavours are:

  • 100% natural: no artificial notes, just clean-label flavour impact.
  • Versatile: developed for use across beverages, snacks, bakery, and dairy.
  • Allergen-free, BRCGS AA certified & carbon neutral flavours.

If you’re looking to be braver with flavour, our crossbreed flavour range is the perfect way to stand out in a crowded market.

Request a Sample Today

Don’t get left behind, taste the future of flavour. Request a sample of our natural crossbreed flavours and discover how they can elevate your next product launch.

Contact us today to request your crossbreed flavour samples.

Don’t Let Almond & Cherry Shortages Burst Your Bakewell Bubble

Posted on by adam cohen

Ah, the Cherry Bakewell, sweet, nutty, and super tasty. But, bad news: almonds are getting tricky to source, and cherries aren’t exactly rolling in either. Both are having huge issues with supply, driving costs sky high.

Have no fear, you’re flavour friends are here to lend a helping hand.

All the Almond Flavour, None of the Allergens

Our natural almond flavour packs all the nutty goodness you love, but here’s the twist: it’s allergen-free. That’s right, your bakewell can taste just as dreamy without sending nut-allergic customers running for the hills. Who says you can’t have your almond and eat it too?

Stable your almond supply, cut your almond costs and go allergen-free. No brainer.

Cherry on Top

And what’s a Bakewell without cherries? Our natural cherry flavour hits all the fruity, jammy notes your consumers crave, without having to wrestle with fickle fruit supply chains. Sweet, tangy, reliable.

We’ve got heaps of different cherry flavour profiles to try, so get in touch and we’ll send some samples for you to give a go.

Tailor-Made Flavours, Made Easy

Need something specific or unique? Our team works with you to craft flavours that hit the mark every single time, keeping your products on trend, on brief, and on shelves. Think of us as your flavour sidekick, always ready to jump in and save the day.

Stay Ahead, Stay Delicious

Shortages, rising costs, unpredictable crops, food manufacturing isn’t for the faint of heart. But we’re here to help you can keep innovating, delight your customers, and stay one step ahead of the competition.

At I.T.S., we believe in A Braver Flavour. Let’s turn these challenges into opportunities.

Reach out today and let’s get started.

The Taste of Summer. Are You Radler Ready?

Posted on by itsflavours

Nothing hits the spot quite like an ice-cold Radler on a warm day. Light, fruity, and super refreshing, Radlers are taking over beer gardens and festivals.

Why should you be paying attention?

The Rise of Fruity Beers

Fruit-flavoured beers are stealing the spotlight. In the UK, their popularity has soared by 250% in just a year (The Times). Across North America, low/no alcohol beer launches have surged by 29%. The message is clear, drinkers want flavour, refreshment, and a lighter way to enjoy their beer.

Lemon, peach, grapefruit, and passionfruit are leading the charge. Lemon has dominated UK beer and cider growth over the past year, while peach remains a favourite in the US and Canada. Consumers are craving vibrant, juicy flavour profiles, and Radlers deliver just that.

What Makes a Great Radler Flavour?

A classic Radler is simple: beer meets fruit juice or soda, creating a super-refreshing, lower-ABV drink. Traditionally sitting around 2-3% ABV, it’s the ultimate summer sipper. But today’s Radlers are evolving. Brewers are pushing boundaries, blending tropical fruits, dark berries, and even unexpected twists to craft unique, thirst-quenching creations.

Versatility is key. A light lager or pale ale makes the perfect base, ready to be infused with fruit for a fresh twist. Brewers love Radlers because they can roll out seasonal or limited-edition varieties with minimal fuss, keeping drinkers coming back for more.

Get Radler Flavour Ready With Zero Hassle

We’ve just dropped a range of natural fruit flavour mixes, made for brewers to nail Radlers without the hassle. Flavours include lemon, passionfruit, peach, grapefruit, dark fruits, and the trending watermelon.

Super simple to use: mix 10% of the concentrate with 40% water, then add it to 50% of your beer base. The result? A crisp, fruity Radler-style beer with an ABV of around 2% (depending on the beer).

Want more flexibility? No problem. Use full-strength beer or brew a lower ABV beer, and just add the concentrate, no need to dilute.

The best part? These mixes are cost-effective, cutting out the need for pricey, seasonal fruit purees. And because they’re added at the end of brewing, you can create multiple flavours with the same base. Perfect for brewers wanting to offer seasonal or limited-edition Radlers, without the extra cost or time.

Why Radlers Are Here to Stay

This isn’t just a seasonal fling, it’s a full-on shift in drinking habits. Gen Z and Millennials are seeking out lower-alcohol options without sacrificing flavour. They want beers that fit into social occasions without the heavier hit of full-strength brews. Radlers hit the sweet spot.

Our Beverage Innovations Specialist, Briony Rideout, explains:

“Lower alcohol beers are a great ‘halfway house’ for people looking to cut back without cutting out entirely. The ‘best of both worlds’ mindset is driving Radlers’ success. They offer more flavour than standard low-alcohol beers and appeal to a broader audience, especially younger drinkers.”

So, what’s next? It’s time to experiment with your own Radler creation. Make sure you are tapping into the growing market to grow your brand and range.

Want Some Flavour Samples to Get Moving?

Get in touch to get ahead of the trend and ride the Radler wave.

What’s Next for Food & Drink? Food and Beverage Market Trends.

Posted on by itsflavours

The food and drink world is shifting fast, and we’re here to help you stay ahead of the curve. Let’s dive into what’s shaking up the industry right now.

Brace yourselves… it’s not all that pretty.

Big Picture: The World is a Bit of a Mess

We all know it—things are uncertain. Global conflicts, climate chaos, and economic pressures are hitting people hard. Social media amplifies this uncertainty, making the world feel both closer and further apart at the same time.

We are living in a time of extremes. No more fence-sitting.

Tech Bites Back: AI & Weight Loss Trends

Technology is on the brink of massive change. We’re shifting from a world that uses technology to a world led by technology.

  • AI is everywhere—even in food and drink. A +720% rise in AI-related product launches tells us one thing: brands are using tech to innovate. AI is transforming everything from manufacturing and supply chains to product development.
  • The Ozempic effect is real. The Hollywood weight-loss jab has gone mainstream. The appetite suppressant, made famous by the stars, is gaining momentum. There’s been a 10% increase in weight-management product launches. Consumers want healthier options that don’t compromise on flavour. The challenge? Making these products taste amazing. That’s where natural flavour innovation comes in.

If you’re not on the tech train already, get prepped and jump on board. You can’t afford to be left behind.

Just for You: Let’s Get Personal

This might just be the most important trend. Health claims have never been so niche and personal. People want food that fits their lifestyle, culture, and health needs.

  • 48% of U.S. women say they need better education on women’s health and nutrition.
  • 50% of global consumers want food and drink that reflects their traditions.

This is a massive opportunity. Whether it’s bringing bold regional flavours into mainstream products, crafting nostalgic comfort flavours, or adding functional benefits like hydration and brain health, brands that get personal will win big.

Trust Issues: The Time for Brands is Now

Supermarkets are upping their game. The big retailers are offering premium flavours and formats at competitive prices, pushing brands harder than ever. Gone are the days when own-label products were the boring option. Brands must double down on loyalty to build stronger relationships with customers.

  • 40% of UK consumers want to know more about the people behind their food.
  • 58% say collaborations between brands make products more appealing.

That means transparency, authenticity, and great storytelling matter. Showcasing sustainability, origin stories, and partnerships isn’t just a bonus—it’s essential.

The Pricing Crisis: What’s Getting More Expensive Now?

Cocoa, oranges, butter—yikes, it’s getting crazy out there. What’s next? Make sure you have a Plan B to protect your supply chain and margins.

  • Cocoa prices? Up 300% in 2024. Chocolate makers, we feel your pain.
  • Butter costs keep climbing. Thirty-seven out of 117 butter SKUs in UK supermarkets went up in price late last year.
  • Oranges are in short supply. Juices and citrus-flavoured products are taking a hit.

So, what’s the move? Brands are getting creative—reformulating recipes, exploring alternative ingredients, and using natural flavours to maintain taste while balancing costs. Smart solutions are everything right now.

The Bottom Line: How to Navigate this Mess

The food and drink industry is changing fast. Prices are rising, tech is evolving, and consumer expectations are higher than ever. Brands that stay flexible, invest in bold flavours, and build trust will come out on top.

At I.T.S., we’ve got the natural flavour solutions to keep your products exciting, relevant, and cost-effective. Let’s talk about how we can help.

Flavour Trends 2025: What Product Developers Need to Know

Posted on by itsflavours

Attention all food and beverage innovators – 2025 is shaping up to be a game-changing year in flavour. Consumers are craving bolder experiences, nostalgic throwbacks, and global inspirations, and it’s up to you to bring those trends to life.

We’ve dived into the latest market trends, so you don’t have to. Here’s what’s driving consumer preferences – and how you can stay ahead in an increasingly competitive market.

Eastern Eats: The Global Flavours Taking Over

Asian cuisine has been quietly dominating menus, and now it’s taking over flavour innovation too. Expect to see punchy, tropical, and aromatic flavours hitting everything from beverages to bakery.

Flavour Opportunities:

  • Yuzu (+19%) – A citrus superstar making waves in drinks, desserts, and even condiments.
  • Japanese-Inspired Flavours (+20%) – Think matcha, miso, and wasabi breaking into new categories.
  • Korean Flavours (+32%) – Gochujang, kimchi, and soy-garlic are ready to shake up snacks, marinades, and beverages.
  • Lychee (+10%) – Floral, fruity, and ideal for premium drinks.

Key Takeaway: Eastern flavours aren’t just a trend – they’re a movement. Consumers are craving depth, umami, and complexity in their flavour experiences.

Request a flavour sample

Big, Bold & In-Your-Face Flavours

Forget subtle. Consumers want impactful flavours that stand out from the first bite (or sip). Think smoky, salty, sour, and rich umami profiles designed to create memorable experiences.

Flavour Opportunities:

  • Salty (+40%) – Lean into salt-forward snacks, salted caramel desserts and sweet and salty flavour explosion.
  • Margarita (+17%) – Expand into alcohol-free RTDs, sorbets, desserts and even cupcakes!
  • Hickory Smoked (+10%) – Add depth to sauces, cheese, meats, and plant-based alternatives.
  • Sour (+20%) – Perfect for next-gen confectionery, sour ales, and something a little bit different.

Key Takeaway: Consumers expect bold, statement flavours. How will your next launch deliver?

Request a flavour sample

Swicy: The Sweet + Spicy Revolution

The fusion of sweet and spicy—aka “swicy”—is on fire (literally). Gen Z loves it, and it’s popping up in snacks, condiments, cocktails, and desserts.

Flavour Opportunities:

  • Flamin’ Hot (+10%) – How can you evolve the spicy snack craze?
  • Green Chili (+23%) – Consumers are looking for heat with depth.
  • Sweet BBQ (+16%) – Perfect for marinades, nuts, glazes, and dips

Key Takeaway: This trend isn’t slowing down. If your sweet & spicy line isn’t evolving, it’s falling behind.

Request a flavour sample

Mad About Melon: The Breakout Fruit of 2025

Melon is emerging as the next big flavour, particularly in beverages, frozen treats, and confectionery.

Opportunities for Flavour:

  • Melon (+24%) – A staple in RTDs, hydration drinks, and summer-inspired snacks.
  • Honeydew (+68%) – Underutilized in dairy, cocktails, and functional foods.

Key Takeaway: Consumers associate melon with refreshment and fun – capitalize on that emotional connection.

Request a flavour sample

Everlasting Flavours: Nostalgia with a Twist

Retro flavours are making a modern comeback – but with premium, creative twists. Think childhood favourites reimagined for today’s sophisticated consumer.

Opportunities for Flavour:

  • S’mores (+73%) – The classic indulgent American dessert snack. A natural fit for desserts, dairy, and coffee syrups.
  • Honeycomb (+18%) – Luxurious ice creams, spreads, and bakery items. A trusted indulgent flavour. 
  • Blue Raspberry (+24%) – Retro, bold, and prime for energy drinks and candies.

Key Takeaway: Tap into emotional connections by modernizing comforting, nostalgic flavours.

Request a flavour sample

Brave Flavours: The New Frontier

Consumers – especially younger demographics – are seeking adventurous, boundary-pushing flavours. Expect floral, tropical, and heat-infused options to rise.

Opportunities for Flavour:

  • Habanero Chili (+37%) – A growing player in chocolate, sauces, and RTD cocktails. More spicy flavours exploding into new product development. 
  • Pina Colada (+21%) – Trending in alcoholic and non-alcoholic beverage categories – perfect flavour to cross over into new sectors like dairy and bakery.
  • Elderberry (+28%) – An exciting verry flavour that works perfectly with botanical-infused options for teas, spirits, and wellness brands.

Key Takeaway: Stand out by offering unexpected flavour combinations that challenge the norm.

Request a flavour sample

What’s Next? Stay Ahead of the Curve

Flavour trends in 2025 are lasting longer, hitting harder, and requiring more innovation.

To succeed, product developers should:

  • Embrace bold, high-impact flavours that create instant appeal.
  • Personalize nostalgia by giving classic flavours an updated twist.
  • Leverage global and botanical inspirations for a premium feel.
  • Plan for supply chain challenges – pricing on key ingredients like cocoa and butter is volatile.

Ready to innovate? The future of flavour is waiting – make sure your next launch is on-trend and unforgettable.

Which trends are shaping your product roadmap? Get in touch to request sample or find out more.