In its 2025 Taste Charts, global food company Kerry has predicted the taste trends of the year according to current markets.
Kerry said that the taste charts features a carefully curated selection of tastes and trends, “blending global insights with the expertise of top flavourists and scientists” to help brands anticipate market shifts.
It highlighted that nutritional optimisation, sustainability and consumer demand must all be addressed in products without sacrificing taste.
Kerry Taste Charts have shown that some flavours for 2025 are:
- Japanese Sudachi, Mikan Satsuma, and Calamansi are providing opportunities for new twists on citrus flavours.
- In Europe and Latin America, Finger Lime or ‘lime caviar’, alongside the lemony-scented Verbena.
- Latin America shows an inclination for the sweet, often referencing authentic, regional favourites like Cajeta and Dulce de Leche.
- Around the world, sweet flavours inspired by barbecue continue to show popularity, with Honey Barbecue, Sweet Smoke, and Maple Barbecue being particularly notable. Flavour differentials from regional barbecuing techniques are getting increased acknowledgment in global menus, with Brazilian and Hawaiian Barbecue techniques garnering international attention.
- Traditional chocolate combinations such as chocolate mint, hazelnut, or almond.
Soumya Nair, global research and insights director at Kerry, commented: “Consumers in 2025 are seeking a balance of adventurous taste profiles and wellness-driven goals.
“In 2025, we are seeing global trends influence local markets. For instance, Sichuan spices are transforming condiments in Europe, Indian masalas are enhancing snack foods worldwide, and Korean barbecue is inspiring ready-meal options in North America. Emerging trends like the yuzu fruit, which taste charts first tracked in drinks in Japan in 2013, is now appearing around the world in reduced-sugar beverages as an Asian citrus note.
“Our data-driven charts empower food and beverage professionals to connect with evolving consumer preferences, like yuzu fruit, to infuse existing brand lines with these new emerging flavours while remaining true to their brand’s identities.”
Kerry senior appointments
Kerry has announced multiple senior executive appointments, with Oliver Kelly being named group chief commercial officer, John Cahalane appointed president and CEO of Kerry North America, and Peter Dillane as president and CEO of Kerry APMEA.
The appointments coincide with the planned retirement of Malcolm Sheil, who will leave the business later this year, after a 36-year career spanning several continents at Kerry which has seen him hold the roles of group chief commercial officer (CCO), CEO of Kerry Europe, and CEO of Latin America, among others.
Commenting on the appointments, Edmond Scanlon, CEO of Kerry Group, said: “Since our inception, Kerry has been dedicated to understanding and anticipating emerging market trends, and creating food and beverage products that delight and nourish consumers.
“Our partnerships with the top global, regional and local food and beverage companies around the world enable us to deliver sustainable nutrition to over a billion consumers today, and we continue to expand our global reach, bringing new solutions to market in key technology areas, such as in authentic taste, food protection and preservation, proactive health and biotechnology.
“Oliver, John and Peter along with their respective teams have a wealth of industry knowledge and expertise, partnering with our customers to address consumers’ needs, and to support further growth for the company. I wish them, and Malcolm, all the best for this next phase of their careers.”
