42 % of European consumers prioritise “health” or “better-for-you” flavours when choosing food or beverages.*
As consumers become more conscious of their food choices, there is a noticeable shift in how taste is perceived and delivered. The demand for complex, indulgent flavours is rising, especially in plant-based and better-for-you foods.
Manufacturers are responding to this shift by developing bolder, cleaner, and more layered taste experiences that meet the growing desire for richness, depth, and authenticity.
As we approach 2026, the landscape of food flavours is evolving in exciting and unexpected ways. Daria Pashkova, Marketing Manager at Ohly, experts in taste improvement solutions, explains key trends to watch as the industry pushes the boundaries of taste, all while keeping health-conscious consumers in mind.
Evolving flavours in plant-based products
Plant-based food categories have experienced positive growth, but as they gain popularity, the demand for more savoury, roasted, and meaty flavour profiles continues to increase.
Consumers expect plant-based offerings to deliver the same richness and umami depth that traditionally meat-based dishes offer. To meet this demand, food manufacturers are moving beyond simple plant-forward flavours and focusing on more complex, indulgent taste experiences.
Savoury notes, such as roasted meat and grilled or BBQ flavours, are being integrated into plant-based products to provide depth and a fuller sensory experience. Meaty flavours are evolving too, with natural yeast-based solutions bringing rich umami and an added layer of savouriness without the need for high-sodium or artificial ingredients. This helps plant-based foods feel more indulgent, evoking meatiness as well as masking any undesirable off-notes from plant proteins. Ideal for manufacturers who want to appeal to consumers seeking vegan options which taste as good as meat.
Spice blends for more complex flavours
While heat has long been a defining characteristic of spicy foods, the next wave of spice blends is shifting towards complexity and depth. Spices, such as fermented chilli, smoked spice rubs, and tangy-sweet heat profiles, are offering food manufacturers a broader spectrum of flavours that deliver far more than just a fiery punch.
Fermented chilli, for example, adds depth and character alongside the heat, while smoked spices bring a more complex, earthy richness. Perfect for those seeking bold flavours, these innovative blends offer versatility across a range of food products, from snacks to sauces, and even beverages.
A rise in clean-label
Consumers are increasingly demanding healthier, simpler ingredient lists with less added sugar and low sodium.h As this demand for clean-label products rises, brands are turning to innovative and versatile yeast-based solutions to naturally elevate their flavour profiles i.
Yeast extracts and yeast-based ingredients are becoming popular options for everything from snacks to plant-based proteins, as they provide a rich, savoury flavour with distinct meaty notes. They can maximise the savoury tastes that consumers crave and even deliver the juicy, fatty mouthfeel of meat, which can be so hard to replicate.
These naturally derived ingredients are not only clean-label, but they can also help manufacturers meet health guidelines by reducing sodium in their products, without compromising on taste. As brands move toward these solutions, they are better able to create products with authentic, layered flavours that are both healthier and more satisfying.
Nostalgic flavours with healthier formulations
The key to balancing nostalgia with meeting today’s health guidelines lies in reimagining traditional, indulgent flavours with healthier formulations.
Brands are finding ways to create healthier versions of nostalgic favourites, such as rich mac and cheese or creamy desserts, by reducing sodium, sugar and fat content, and finding ways to boost natural flavours. This shift allows consumers to indulge without guilt while still enjoying the comfort and satisfaction of their favourite foods.
By using yeast-based ingredients, companies can add depth, enhance richness and create that same sense of indulgence without relying on high-fat, high-sodium ingredients.
International flavour combinations
The future of flavour innovation lies in creative and original ingredient combinations with diverse profiles and global influences. With this trend continuing to shape food innovation, flavour combinations like umami with sweet-and-sour or smoky with citrusy are emerging as trends for 2026.
These combinations blend the savouriness of traditional umami-rich ingredients with the tang of fruit or the brightness of citrus. These new and varied international flavour combinations open up a world of possibilities for brands looking to offer bold, innovative products that stand out in the marketplace.
Daria Pashkova, Marketing Manager at Ohly says:
“As we look ahead to 2026, flavour innovations will continue to evolve in response to consumer demands for bold, better-for-you options.
“With a focus on savoury, roasted, and meaty profiles, spice blends for more complex flavours, clean-label solutions, nostalgic flavours with a healthy twist, and international flavour combinations, the future of taste development has a lot of innovation.
“Yeast-based ingredients can play a central role in this, providing a natural way to develop innovative, complex flavours with savoury depth and richness across a wide range of product categories, all while meeting the growing demand for simple ingredients and healthier foods.”
https://www.ohly.com/en/food/taste-improvement
*https://www.innovamarketinsights.com/trends/flavor-insights-in-europe/
