Discover the Flavours Set To Shape Foodservice in 2026

Diners may be watching what they spend, but they still want eating out to feel worth it. Quality, health and affordability are shaping choices, while bold flavours, visual impact and globally inspired menus continue to give consumers the sense of occasion they are looking for.

Our latest insight paper, Flavour: What Consumers Want Now, explores the key trends influencing foodservice, from changing attitudes towards oils and the rise of loaded dipping formats to the global cuisines inspiring the next generation of sauces, dips and dressings.

South East Asian and Korean flavours are bringing sour, sweet, spicy and funky notes to menus, while regional Mexican, Tex-Mex, Middle Eastern and US regional cuisines offer even more inspiration. And when it comes to heat, it is no longer simply about how hot you can go. Flavour, depth and balance are taking centre stage.

From swicy and fricy to umami, smoked and fruit-forward flavours, discover the trends and ingredients that can help you bring more flavour, variety and excitement to your menu.

Download the insight paper now and discover what consumers want from flavour in 2026.