2026 At-a-Glance: 4 Flavor Trends to Watch
December 2025
What’s on the horizon for consumer tastes? As operators plan their menus for the coming year, they’re considering ways to balance global explorations with local familiarity to develop a signature experience. See what’s likely to tickle the fancy (and taste buds) of diners in 2026.
“Swicy”
A mash-up of “sweet” and “spicy,” this flavor profile is rising in popularity on both casual and full-service menus. Favorite flavor examples include hot honey, chamoy and other condiments found in global cuisines, reflecting the tastes of a more diverse population. According to CNBC, by 2024, nearly 10% of restaurant menus included sweet-and-spicy items, with menu penetration expected to grow through 2028 by almost 10%. Operators can hop on the bandwagon with dishes like this Spicy Honey Turkey Burger, or combine heat profiles with a variety of peppers in Toasted Panko Turkey Cakes with Jalapeño Jam.
“Swavory”
Younger generations, especially Gen Z, are looking for deeper, more complex flavors. This includes “swavory” items, which have savory, sweet and acidic elements, a profile also known as “umami.” East Asian dishes, teriyaki and bulgogi, for example, are well known to deliver the umami effect with fermented ingredients such as miso and soy sauce, but it also shows up in condiments like American barbecue sauce. This flavor combination comes to life in dishes like Turkey Sausage Link Steamed Bao Buns, with pickled veggies, hoisin sauce and honey, or in a customizable Sliced Turkey Rice Bowl with Bulgogi Sauce.
Playing With Place
An increasingly multicultural population is driving a taste for global flavors, as is an uptick in international travel. Surveys reveal that consumers value flavors that are rooted in specific geographic or cultural origins, whether in entrées, snacks, desserts or condiments. A 2024 report found that 69% of consumers returning from an overseas trip look for flavors from that region when back home. Meanwhile, chefs are offering a taste of their multicultural backgrounds with fusion cuisine, and diners are loving it.
Combining Wellness and Indulgence
With 11% of consumers currently taking a GLP-1 to manage chronic health conditions or weight loss, restaurants are seeing a rise in diners wanting healthy items away from home. But the consumer definition of “wellness” has shifted, according to a 2025 survey, and diners are more likely to follow diets that offer variety rather than create restriction. People want menu items to deliver more than flavor, and to offer benefits such as increased energy levels, immunity or mood improvement. But operators shouldn’t 86 the flavor, as these same diners still crave richness and exciting seasonings.
Operators who can embrace layered flavors, global ingredients and dishes with functional benefits will continue to entice and satisfy patrons well into the next year. Which of these trends are you excited to try? Drop us a line on Facebook or LinkedIn.
Sources:
“Technomic Category Menu Insights” – 2025 – Technomic
“Technomic Global Foodservice Annual Trends” – 2025 – Technomic
“Technomic 2026 U.S. Foodservice Trends Forecast” – 2025 – Technomic
“Top Food Trends: Mashups, Birria Ramen, ‘Swicy,’ Functional Comfort” – 2024 – Business Insider
“Swicy Takes the Lead” – 2024 – Tastewise
“‘Swicy’ Items Take Over Restaurant Menus as Gen Z Seeks Heat” – 2024 – CNBC
“Spicy Continues to Be a Key Flavor Trend” – 2024 – Food Business News
“Global Cuisine: Consumers Crave Unique Flavors in Familiar Formats” – 2024 – Supermarket Perimeter
“Fusion Cuisine Trends 2025” – 2025 – Fuchs North America
“2024 Food & Culinary Trends Report” – 2024 – American Culinary Federation
