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The UK food and drink scene never stands still. Each year brings a wave of new flavours that reflect changing consumer tastes, global influences and the creative drive of food innovators. While classics will always have their place, some of this year’s biggest flavour trends are both unexpected and exciting. From bold fusions to nostalgic twists, here are the flavours making the biggest impact on UK shelves, menus and innovation labs right now.
One of the most surprising trends is the rise of sweet–savoury combinations. Think chocolate with olive oil, ice cream infused with cheese, or doughnuts dusted with chilli flakes. These pairings play on contrast, creating a sensory experience that keeps consumers coming back for more. Salty, spicy and umami notes are finding their way into desserts, while sweet flavours like honey, maple and caramel are increasingly used in savoury snacks.
UK consumers have long embraced international flavours, but this year the focus is on unexpected twists. Japanese yuzu is appearing in cocktails, desserts and dressings, while Middle Eastern za’atar is being used in everything from flatbreads to crisps. Filipino calamansi and Korean gochujang are also gaining attention, adding tangy citrus notes and fiery heat to everyday dishes. These flavours offer a sense of adventure without straying too far from comfort.
Once limited to gin, botanicals are now finding their way into a much wider range of products. Drinks infused with lavender, hibiscus and chamomile are increasingly popular, while rose and elderflower are being used in bakery and confectionery. Consumers are drawn to these flavours not only for their delicate taste but also for their association with calmness, wellness and a connection to nature.
Chilli is no longer just about heat. This year’s trend is for complex spice blends that deliver warmth, smokiness and layered flavour. Chipotle, ancho and Kashmiri chillies are featuring in sauces and snacks, offering depth rather than just intensity. Pairings like chilli with dark chocolate or mango continue to grow in popularity, balancing fiery notes with sweetness.
In uncertain times, nostalgic flavours are making a comeback, but with a modern twist. Classic desserts like treacle sponge, banoffee and rhubarb crumble are being reinvented in ready-to-drink formats, snack bars and ice creams. For many consumers, these flavours provide a sense of familiarity while still feeling innovative in new product launches.
As health-driven products grow, so do the flavours associated with wellness. Ingredients like turmeric, matcha and ginger remain strong, but they are now being blended with fruit-forward flavours such as pineapple, berry and citrus to create more approachable profiles. Consumers are seeking products that taste good and feel good, bridging indulgence and functionality.
The UK’s flavour landscape continues to evolve in surprising ways, blending the adventurous with the comforting and the global with the local. For product developers and food innovators, these trends highlight an important truth: consumers are more open than ever to trying something new, provided it delivers on taste and experience.
From sweet–savoury mashups to nostalgic reinventions, the future of flavour in the UK is bold, imaginative and anything but predictable.
At Harper Anderton, we partner with food industry leaders and innovators who are driving these trends forward, helping to bring the next wave of flavour inspiration to life.
