10 Flavors to Know for the Future: What’s Next in Food and Beverage Trends Beyond 2026

Beverage Trends, Breakfast Trends, Consumer Insights, CPG & Retail, Dessert Trends, Food Trends, Foodservice, Global Flavors, Ingredient Trends, Innovation, Menu Trends, Pizza Trends, Restaurants

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Datassential’s 2026 Trends Report is out! While you may already be familiar with this year’s “New Classics” like ube, MSG, and hot honey, forward-thinking operators and product developers need to look even further ahead.

Datassential has identified 10 emerging foods, flavors, and beverages poised to gain traction in the coming years. These ingredients represent the next wave of culinary innovation — rooted in cultural authenticity, ancient traditions, and bold regional flavors that are just beginning to capture consumer imagination.

Here’s a look at the 10 flavors to know for 2026 and beyond, with key data on consumer interest and trial from our Datassential One platform.

1. Ancient Grain Beer (Made with African Fonio)

WHAT IT IS: Combining beer with health and sustainability-forward trends, ancient grain beer is brewed with ancient grains such as African fonio or quinoa.

CONSUMER INTEREST: 40% of consumers are interested in trying it and 8% have already tried it.

WHY IT MATTERS: This category is gaining traction as a gluten-free alternative that aligns with both wellness and environmental consciousness. The trend offers both a compelling origin story and functional benefits that appeal to health-conscious drinkers.

APPLICATION IDEAS: Craft breweries can experiment with fonio as a percentage of their grain bill, while brands might launch ready-to-drink ancient grain beer varieties positioned in the better-for-you alcohol segment.

2. Fermented Black Beans

WHAT IT IS: Black soybeans that have been fermented with salt and a fermenting agent similar to koji create an intensely savory ingredient. While often used in a sauce to add funk to dishes, fermented black beans can also be used whole to add texture.

CONSUMER INTEREST: 37% of consumers are interested in trying fermented black beans and 16% have already tried them — making this one of the more familiar items on this future trends list.

WHY IT MATTERS: These beans pack the kind of complex, layered flavor that modern consumers crave — especially as most consumers agree that nothing beats the “real thing” when it comes to authentic ingredients. Their ability to add savory depth to everything from sauces and marinades to plant-based dishes makes them incredibly versatile.

APPLICATION IDEAS: Fermented black bean paste or ready-to-use sauces, restaurant dishes featuring black bean glazes on proteins or vegetables, or even fermented black bean compound butters.

3. Stracciatella Cheese

WHAT IT IS: A fresh, creamy, Italian cheese made from shredded mozzarella and cream, stracciatella is the luscious filling inside burrata and could be used as an elevated swap anywhere burrata or fresh mozzarella are used.

CONSUMER INTEREST: 58% of consumers are interested in trying it and 11% have already tried it.

WHY IT MATTERS: This ingredient represents the “elevated comfort” movement that’s dominating menus and prepared foods alike. It’s familiar enough that consumers won’t be intimidated, yet special enough to justify a higher price point.

APPLICATION IDEAS: Grain bowls topped with stracciatella, avocado toast upgrades, pasta salads, pizza variations, or even standalone cups positioned as premium snacks.

4. Camu Camu

WHAT IS IT: This small Brazilian berry has the potential to be the next big superfood, as it boasts high levels of vitamin C and antioxidants. It’s typically mixed into smoothies.

CONSUMER INTEREST: 58% of consumers are interested in trying camu camu and 6% have already tried it.

WHY IT MATTERS: Its tart, slightly floral flavor profile works beautifully in a variety of beverages and wellness products that align with the trend where over half of consumers say consuming more foods/beverages for gut health will be important to them in 2026.

APPLICATION IDEAS: Functional beverage launches highlighting immune support, smoothie and açai bowl toppings, wellness shots, or even camu camu-infused mocktails that tie into the growing low/no alcohol movement.

5. Som Tum (as a Flavor)

WHAT IT IS: Sweet, spicy, sour, and salty som tum is a quintessential Thai green papaya salad that can be easily customized to meet a variety of consumer preferences and serve as flavor inspiration for beverages.

CONSUMER INTEREST: 43% of consumers are interested in trying it and 9% have already tried it.

WHY IT MATTERS: Som tum is positioned at a pivotal moment for broader adoption. This represents the broader trend of deconstructing beloved restaurant dishes into approachable menu applications and product formats. Expect som tum flavors to lead the charge in bringing Southeast Asian taste profiles mainstream.

APPLICATION IDEAS: Som tum-flavored potato chips or vegetable snacks, bottled salad dressings, wing sauces, or even som tum-inspired grain bowls at fast-casual concepts.

6. Piloncillo

WHAT IT IS: Lean into piloncillo as consumers turn to natural sugars. This Latin American brown sugar can add complex notes of caramel and molasses to everything from drinks like café de olla to baked goods.

CONSUMER INTEREST: 49% of consumers are interested in trying it and 8% have already tried it.

WHY IT MATTERS: Piloncillo is positioned for growth beyond Latin markets as consumers seek out minimally processed ingredients with authentic stories. This cone-shaped unrefined Mexican cane sugar speaks to the clean-label movement while delivering superior flavor — a winning combination.

APPLICATION IDEAS: Craft cocktails and mocktails that play into the evolution of the low/no alcohol movement, artisan baked goods, coffee and tea sweeteners, glazes for proteins, or specialty products that highlight the ingredient’s origin story.

7. Ataya Tea

WHAT IT IS: A Senegalese tea made with gunpowder green tea leaves, sugar, and mint, ataya features a foamy top that could appeal to lovers of coffee foam while also capitalizing on the teatime trend. It’s traditionally prepared and presented in an elaborate process where the tea is poured back and forth from a certain height between a teapot and glass to create a thick foam.

CONSUMER INTEREST: 44% of consumers are interested in trying it and 5% have already tried it.

WHY IT MATTERS: This beverage is positioned at an advantageous point on the adoption curve. As teatime makes a comeback marrying little treat culture and nostalgia, ataya’s ritual and bold flavor profile position it perfectly for café culture and ready-to-drink applications. The strong, sweet, mint-forward taste appeals to consumers seeking alternatives to coffee while the ceremony aspect resonates with Gen Z and Millennials — Gen Z (23%) is statistically more likely than Gen X (9%) and Boomers (9%) to drink tea or tea-based beverages at happy hour.

APPLICATION IDEAS: Specialty tea service at cafés featuring the traditional three-round ceremony, ready-to-drink bottled versions, ataya-inspired iced tea programs, or even ataya cocktails and mocktails for happy hour reimagined.

8. Grass Jelly

WHAT IT IS: Made with Chinese mesona (an herb that’s part of the mint family), this jet-black jelly dessert is often featured as a topping/add-in to beloved boba.

CONSUMER INTEREST: 37% of consumers are interested in trying grass jelly and 8% have already tried it.

WHY IT MATTERS: Its unique texture adds the kind of sensory interest that’s driving consumer engagement — as texture becomes increasingly important in food and beverages (evidenced by Dubai chocolate-inspired drinks featuring kataifi) — while its slightly bitter, earthy flavor and cooling properties align with functional beverage trends.

APPLICATION IDEAS: Bubble tea and boba variations, dessert cups and parfaits, functional beverages highlighting cooling or digestive benefits, or grass jelly as an add-in option for smoothies and bowls.

9. Char Siu

WHAT IT IS: A classic Chinese preparation featuring red-hued, sweet and savory BBQ pork that can be applied to a variety of different animal proteins.

CONSUMER INTEREST: 51% of consumers are interested in trying it and 13% have already tried it — the highest interest level of all future flavors.

WHY IT MATTERS: The distinctive flavor profile — five-spice, hoisin, fermented bean paste, honey — is breaking free from its traditional applications and being applied to everything from snacks to plant-based proteins. As plant-based meat’s menu growth has plateaued and consumers seek authentic flavors, char siu seasoning offers a way to deliver bold taste across multiple platforms. The recognizable red glaze and caramelized edges create visual appeal alongside flavor depth, making it both Instagram-worthy and craveable while remaining approachable for mainstream consumers.

APPLICATION IDEAS: Char siu-glazed chicken wings or pork chops, char siu-flavored potato chips or jerky, char siu marinade products, or even char siu-spiced plant-based items that deliver on flavor where texture may fall short.

10. Huacatay (Peruvian Black Mint)

WHAT IT IS: Peruvian black mint has notes of mint, citrus, basil, and tarragon and could add global flair to any dish or beverage featuring traditional mint. It also stars in aji de huacatay, a green sauce/salsa that could be the next chimichurri.

CONSUMER INTEREST: 49% of consumers are interested in trying Peruvian black mint (huacatay) and 6% have already tried it.

WHY IT MATTERS: This pungent herb represents the growing interest in South American ingredients. As Keralan cuisine gains traction and consumers become more adventurous with regional cuisines, Peruvian flavors are positioned as the next frontier. Huacatay could follow the trajectory of ingredients like cilantro and shiso — moving from ethnic specialty to mainstream staple as it offers chefs and product developers a distinctive yet versatile herb.

APPLICATION IDEAS: Huacatay-infused oils and vinegars, herb-forward sauces and condiments, huacatay pesto variations, fresh herb toppings for tacos and bowls, or huacatay-muddled cocktails and mocktails.

Key Trends Driving These Future Flavors

Cultural Authenticity Over Fusion

Consumers increasingly value genuine ingredients with real cultural roots over fusion for fusion’s sake. Each of these 10 flavors comes with an authentic origin story and traditional usage that resonates with today’s informed consumers.

Functionality Meets Flavor

Whether it’s camu camu’s vitamin C, grass jelly’s cooling properties, or ancient grain beer’s gluten-free benefits, consumers want ingredients that taste great and offer tangible benefits. This aligns with the trend where over half of consumers say consuming more foods/beverages for gut health will be important.

The Clean Label Movement

Ingredients like piloncillo and ancient grain beer speak to consumers’ desire for “real” products and minimally processed ingredients with recognizable origins.

Texture as Experience

From stracciatella’s creamy ribbons to grass jelly’s unique wobble, texture is becoming as important as flavor in creating memorable eating experiences — evidenced by viral trends like Dubai chocolate.

How to Incorporate Future Flavors into Your Business

For Restaurant Operators

Start with limited-time offers (LTOs) to test consumer response without full menu commitment
Focus on the highest interest flavors first: Char siu (51% interest), stracciatella and camu camu (58% interest each)
Leverage cultural authenticity in menu descriptions and storytelling
Pair with familiar formats to reduce barrier to trial (e.g., char siu wings instead of traditional preparation)

For Product Developers

Lead with functional benefits in packaging callouts, especially for camu camu and ancient grain beer
Consider the trial gap as opportunity — ingredients with high interest but low trial rates (like camu camu at 58% interest but only 6% trial) represent white space
Develop products for the teatime trend with ataya-inspired beverages
Create flavor systems that allow consumers to experience som tum or char siu profiles in familiar snack formats

For All Channels

Educate consumers about proper pronunciation, usage, and cultural context
Sample aggressively to convert interest into trial, especially for less familiar flavors
Partner authentically with cultural experts and communities when bringing these flavors to market
Track the adoption curve using Datassential’s framework to time your market entry

Looking Ahead: What These Flavors Mean for 2026 and Beyond

The operators and brands that succeed in 2026 and beyond will be those who identify these emerging trends early, understand the cultural context behind them, and find authentic ways to incorporate them into their offerings.

These 10 flavors represent more than just “exotic” ingredients — they signal fundamental shifts in how consumers discover, evaluate, and adopt new food and beverage trends:

Health functionality remains critical, with gut health and clean ingredients driving choices
Cultural exploration accelerates, particularly for African, Southeast Asian, and South American flavors
Authenticity wins over novelty as consumers become more sophisticated and well-traveled
Texture innovation creates differentiation in crowded categories

Whether you’re developing products or restaurant menus, these 10 flavors represent the next wave of culinary innovation — ingredients that are poised to move from “future trend” to “new classic” in the years ahead.

The question isn’t whether these flavors will gain traction — it’s whether you’ll be among the first to introduce them to your customers.

Frequently Asked Questions (FAQ)

What are the top food and beverage trends for 2026?

According to Datassential’s 2026 Trends report, the top trends include fiber becoming the new protein, meat making a comeback as plant-based plateaus, teatime becoming the new happy hour, and the rise of Keralan cuisine. Future flavors to watch include ancient grain beer, fermented black beans, stracciatella cheese, camu camu, som tum, piloncillo, ataya tea, grass jelly, char siu, and huacatay.

Which future flavor has the highest consumer interest?

Char siu has the highest consumer interest at 51%, with 13% of consumers having already tried it. This Chinese BBQ pork preparation is showing strong mainstream appeal as its sweet-savory flavor profile breaks free from traditional applications into snacks, sauces, and plant-based products.

What is the difference between stracciatella and burrata?

Stracciatella is the creamy, shredded mozzarella and cream filling found inside burrata. While burrata is a complete cheese ball with a mozzarella shell encasing the stracciatella center, stracciatella on its own offers that luxurious, creamy texture without the outer layer. With 58% consumer interest, stracciatella is being used as an elevated swap for fresh mozzarella in various applications.

What is camu camu and why is it trending?

Camu camu is a small Brazilian berry that boasts high levels of vitamin C and antioxidants, positioning it as the next big superfood. With 58% of consumers interested in trying it (though only 6% have tried it), camu camu aligns with the trend where over half of consumers say consuming more foods/beverages for gut health will be important in 2026. Its tart, slightly floral flavor works well in smoothies, beverages, and wellness products.

How is ataya tea different from regular tea?

Ataya is a Senegalese tea made with gunpowder green tea leaves, sugar, and mint, featuring a distinctive foamy top created through an elaborate pouring ritual. The tea is poured back and forth from a certain height between teapot and glass to create thick foam. With 44% consumer interest, ataya capitalizes on the teatime trend and appeals to Gen Z consumers — 23% of Gen Z drinks tea or tea-based beverages at happy hour, compared to just 9% of Gen X and Boomers.

What does som tum taste like as a flavor?

Som tum as a flavor captures the sweet, spicy, sour, and salty profile of the quintessential Thai green papaya salad. With 43% consumer interest and 9% trial rate, this flavor profile is being deconstructed and applied to chips, dressings, beverages, and sauces, leading the charge in bringing Southeast Asian taste profiles mainstream.

Is ancient grain beer gluten-free?

Yes, ancient grain beer made with African fonio or quinoa offers a gluten-free alternative to traditional barley and wheat beers. With 40% of consumers interested in trying it, ancient grain beer combines health and sustainability-forward trends, appealing to both wellness-conscious consumers and those interested in supporting African agricultural heritage.

What is piloncillo used for?

Piloncillo is an unrefined Latin American brown sugar that adds complex notes of caramel and molasses to both sweet and savory applications. With 49% consumer interest, it’s used in drinks like café de olla, baked goods, glazes for proteins, and craft cocktails. As consumers turn to natural sugars and minimally processed ingredients, piloncillo is positioned for growth beyond Latin markets.

Which of these future flavors has the highest trial rate?

Fermented black beans have the highest trial rate at 16%, with 37% consumer interest. This makes them one of the more familiar items on the future trends list, as they’ve been gaining traction through the fermentation movement and their use in both traditional Chinese cooking and modern plant-based applications.

How can restaurants incorporate these future flavors without alienating customers?

Start with limited-time offers (LTOs) to test consumer response, focus on the highest interest flavors first (char siu, stracciatella, camu camu), pair new flavors with familiar formats (like char siu wings or stracciatella on pizza), and leverage cultural authenticity in menu descriptions. Educating staff to explain ingredients and offering samples can help convert interest into trial.

What makes these ingredients “future flavors” versus current trends?

These 10 ingredients are identified by Datassential as future flavors based on their current position in the adoption curve — they show strong consumer interest (ranging from 37% to 58%) but relatively low trial rates (5% to 16%), indicating they’re poised for growth. They’re not yet mainstream but have the authenticity, functionality, and versatility to move from emerging to established trends in the coming years.