Food innovators are forecasting that by 2025, snacks, beverages, and main dishes will showcase bold umami and spicy flavors. As consumers increasingly gravitate towards Asian-inspired and maximalist flavor profiles, there will also be a revival of nostalgic tastes, bringing back classics like peanut butter and jelly. According to the team at Mattson, a food product innovation specialist, expect a progression of flavors from hot to hotter and then to the hottest. Barb Stuckey, Mattson’s chief innovation and marketing officer, noted that spicy flavors will transcend beyond just snacks. She anticipates a rise in popularity for umami snacks as well. “It’s not merely the use of umami that has been a long-standing trend in snacks; the flavor descriptor on packaging will prominently feature umami, meaning consumers will be buying umami flavor rather than just soy sauce or cheese flavors,” she explained.
Additionally, food flavorings are shifting towards sour profiles, with dill pickle flavored products gaining traction across various categories, as reported by Mattson. The company also predicts a comeback for furikake and MSG, which has shed its unhealthy image and is now being utilized to enhance flavors in a variety of products, even appearing in an MSG Martini. Stuckey emphasizes that the future of flavor is bold, thanks in part to Generation Z, who approach food with no preconceived notions. “You can expect the unexpected, as they are true flavor explorers,” Stuckey stated. “They seek new flavors and combinations, often looking for items to share on Instagram and TikTok. When Millennials and Gen Xers see something intriguing, they feel compelled to try it, even if it initially seems outlandish. Occasionally, you discover something surprisingly delightful.”
On the nostalgia front, Stuckey has observed a surge in flavors reminiscent of Generation X childhood favorites, such as maple-soaked pancakes and bubblegum ice cream, alongside the resurgence of peanut butter and jelly in products like cookies and chocolates. Jennifer Zhou, global product marketing senior director of flavors and citrus at ADM, noted, “In a society dominated by rapidly advancing technology, consumers are seeking ways to reconnect with fundamental human experiences through their food and beverage choices. As consumers increasingly emphasize supporting their mind, body, and soul, we can expect a greater focus on healthy options like botanicals and citrus varietals, along with creaminess and umami profiles in better-for-you, satiating products that may also include calcium citrate with vitamin D3.”
When it comes to flavor profiles, consumers will be inclined to go big or go home. “Personal joy and unrestrained experimentation will lead to unique innovations in 2025, merging highbrow and lowbrow concepts—imagine white truffle oil-puffed snacks—and exploring different sensations such as heating and cooling,” Zhou remarked. Dan Haley, vice president of global texture value enhancement at Ingredion, also foresees the emergence of new fusion foods that combine traditional flavors with innovative twists. “Consider a vanilla macaron filled with espresso martini cream,” Haley suggested. “The taste of food is heavily influenced by texture, and I predict consumers will go crazy for mochi next year. From confectionery items to boba tea, mochi will be ubiquitous.”