First published in Food New Zealand April 2026.
With more than 10,000 flavours in its catalogue, Australian flavour house Essential has a strong understanding of where flavour trends are heading. A preview of its latest flavour trends report highlights several flavours shaping what we will be eating and drinking in 2026 and beyond.
Pistachio, for one, has joined the ranks alongside chocolate, vanilla and strawberry as a true mainstay flavour.
Matcha is another standout. Its striking green colour, perceived health benefits and versatility have turned it into a favourite, while its influence continues to extend into desserts, snacks and drinks.
Coffee is entering a new era. As Gen Z drinks less alcohol, coffee is being reinvented with inspiring new twists and is expected to reach higher heights beyond 2026.
Bakery trends are driving flavour shifts. The popularity of cinnamon scrolls and Belgium spice biscuits, for example, has brought spice flavours back into the spotlight.
“Dirty sodas” are all over social media, with Gen Z embracing “& cream” flavours and new combinations.
Ube, with its subtle vanilla-like sweetness and natural creaminess, continues to win fans across desserts and beverages.
Essential also notes that “migratory mashups” – with roots in comfort and nostalgia – remain a prevailing food trend from last year and one likely to continue for the foreseeable future. Flavours from the past can still be relevant today, and food and drink is offering a way to explore the cuisines and cultures of places around the globe. Think pineapple cake flavour, pairing cheesecake with pineapple, or sticky tamarind, blending tamarind with English toffee.
Flavours that comfort, surprise and transport, such as tropical flavours, cherry, pink lemonade, passionfruit, brown sugar and pandan, are bringing a sense of escapism and novelty to everyday eating in 2026.
Essential flavours are available in liquid and powder format, exclusively through Sherratt Ingredients.