Spices, Inc. 2026 Flavor Report

Welcome to the 2026 Flavor Report! This has been a year characterized by ups and downs, changes and surprises, and a culinary landscape shaped by economics, influencers, and international curiosity. The food industry has had to contend with things like tariffs, radioactive foods, and escalating food costs, while attempting to meet customer interest in a food scene that is increasingly without borders. Consumers are chasing heat, texture, and interesting mash-ups in their quest for experiential dining. Basing our information from data gathered from industry analysis leaders like Datassential and Food Business News, as well as our own sales data, we’ve compiled what we’ve seen into our top 8 trends to keep an eye on, as we look back at our past Flavor Reports and give the nod to a few honorable mentions.

Specialty Chiles

The American public is increasingly interested in spicy, chile-accented food. Every day we see plenty of cayenne chile powder

 and crushed red pepper flakes go out the door and that hasn’t changed, but we’ve noticed a significant uptick in sales of specialized chile products. Powders from New Mexico chiles. Guajillo chile flakes. We also recommend keeping an eye on Aji Amarillo, a Peruvian chile with a distinct heat and uniquely fruity flavor, that’s quietly started to outpace our sales numbers from last year.

As a general rule in the culinary world this year, there is increased interest in spicy foods, authenticity, and specificity—a powerful combination of consumer wants that is having tremendous impact on menus across the country. According to Datassential, up to 95% of US-based restaurants offer one or more spicy selections on the menu, and 65% of the American public either “like” or “love” spicy foods. We are seeing chile powders and flakes that have already topped last year’s total sales by a 30-50% margin, and at this writing we still have eight weeks of sales power to the end of the end of our fiscal year.

Newstalgia

One of the biggest buzzwords in the food industry today is “Newstalgia”. It focuses on reimagining beloved foods and beverages, with a modern twist. It satisfies both the desire for connection—to the past, to community, to a wished-for identity that people are searching for these days—and the desire for new and exciting flavor combinations. More than 70% of all Americans, across all walks of life, are interested in enjoying nostalgic experiences. In 2025, 47% of consumers have eaten a dish with a global influence, and that interest is projected to grow by more than 9% year-over-year. Pairing the interest in flavor with the emotional impact of nostalgia creates a powerful food trend that isn’t going away.

Look for surprising, playful takes on food and beverages, like Chakalaka-Spiced Pimento Cheese or spicy Chipotle Ranch Dressing. We put a cozy, warming twist on a classic cocktail with a Chai-Spiced Old Fashioned, and gave a sweet potato tater tots a kick when we seasoned them with Honey-Garlic Sriracha.

On-The-Go Foods

Last year we talked about the rise of global street foods and the influence foods like tacos and kebabs have had on food culture overall. This year, prepackaged foods have evolved.

People aren’t looking for cheap-but-filling snacks any longer; they’re interested in restaurant-quality meals, bowls, salads, and sides that are ready to eat and also encompass a wide range of characteristics. Think fries, only loaded with customizable toppings, or single-portion bowls that satisfy the desire for a balanced plate and are innately portion-controlled. Look for things like the Black Bean Bowl with Mojito Lime Seasoning for a one-stop dinner or Jollof Rice Arancini for a hearty, global dish that can be a side or a meal.

Sweet and Spicy

The dynamic combination sweet-and-spicy, or “swicy,” is not new to the culinary world; people have been enjoying the interplay between these flavor characteristics for centuries. What is new is the way that it’s infiltrated every aspect of modern menus, from snacks to desserts. “Swicy” foods simultaneously introduce an adrenaline rush from the heat and the soothing nature of sweetness. Swicy foods are on 10% of restaurant menus and that number is projected to grow by at least 9%, while hot honey and jams, chili-spiked chocolate, and complex sauces can be found on grocery shelves across the country. The #swicy trend gets additional traction by increased interest in using alternative sugar sources, like molasses or maple syrup. These sugars add complexity and depth along with sweetness.

Two years ago we talked about “sweet heat” as a trend to watch out for and highlighted products like Honey Chipotle Rub, which was enjoying increased sales. It has gone on to be our top-selling blend, and we’ve seen other sweet and spicy products increase in popularity. Keep an eye on some of our long-standing favorites like Habanero Mango Chicken Rub, and our newest entries into the #swicy atmosphere, like Buffalo Maple Seasoning. And just when you think you’ve had enough of the sweet and spicy craze remember: #SWALTY is coming up hot on its heels.

International Tacos

Tacos have been a part of the American culinary scene since the early 1900s and started showing up in cookbooks in the 1940s. American tacos have their roots in Mexican cooking and in the first part of the 20^th century, their popularity was centered in Texas and California—places that enjoy strong Mexican influences. In 1968, though, the first taco restaurant west of the Mississippi River opened, and it has gained in popularity ever since.

Now, tacos have become much more international. They can support just about any flavor profile you can imagine outside of what’s considered traditional. You can find tacos made from ramen, stuffed with sushi, or tossed with gochujang. We’ve recently developed recipes for tacos seasoned with Greek Sausage Seasoning and dressed with orange salsa, and a vegan Nashville Hot taco with cashew crema. The appeal lies in their adventurous adaptability, and in their customizable nature.

Experimental Eating

One of the top ways that consumers are expanding their palates is by simply trying new things, but in small, easy-to-eat bites. More than 90% of American adults snack at least once a day, and 48.8% of Americans snack three times a day or more. Fully one-third of those reporting said they snack specifically to try new flavors, whether that flavor is delivered on a chip, baked good, or appetizer. One other way that experimental foods are presented to consumers is as a food flight, which presents an aspect of food—a new flavor, or a playful approach to a classic—in multiple formats in one sitting. If you want to see how Cinnamon Roll Seasoning tastes, order a flight and try it in a baklava, a cream puff, and stirred into a mini mocha.

The key to snacking’s appeal lies in the ease and share-ability of a particular food. As food prices around the world escalate, an experimental approach to flavor offers consumers the opportunity to exercise an adventurous palate without breaking the bank. This approach points out where flavor profiles can be cross-utilized (“Can I put Spicy Pumpkin Pie Spice in my dessert and on my tostada?”*), maximizing purchasing power.

*The answer is yes, yes you can.

Global Sauces

We have long felt that sauces are one of the top ways to give food identity, meaning, and personalization. Last year we highlighted sauces as a trend to watch out for and this year, the sauce game has only gotten stronger. Sauces are a terrific way to create signature dishes, bring cozy comfort or challenging innovation, and invoke authenticity in the kitchen. Sauces like Chili Crisp are still going strong, with its umami, sweet and spicy profile, and classics like Buffalo sauce, Amatriciana, and Ranch Dressing (including spicy ranch) have enjoyed increased consumption this year. Last year we named mustard as a trend to keep an eye on both for its flavor and for its sustainability; this year, mustard-based sauces, as a group, are expected to experience an annual growth rate of 7.3% until at least 2029.

We’re encouraging food managers to put a particular focus on sweet/savory sauces. The interest in spicy, sweet, fruity, floral Chamoy has grown 204% of the last four years and while it was initially associated with desserts and beverages, Chamoy has started to creep into savory dishes involving snacks and seafood. Currently, the king of the global sauces is Japanese Barbecue Sauce. With a punchy flavor that brings sweet, spicy, tangy, and umami to the table, the commercial brand for this sauce has exploded in popularity. It has gone from a perfectly respectable $1.5 million in revenue in 2020 to an anticipated $100 million in sales at the end of fiscal year 2025, representing a 6500% growth in sales overall.

Alt Asian

As American interest in global foods grows, so does the understanding that there is more to Asian cuisine than Americanized Chinese dishes. This is demonstrated not only by the astonishing growth of Japanese Barbecue Sauce and the increasing presence of Korean-inspired choices but also, in the increased interest in cuisines across Asia. We see some influences from other food trends overlapping in this category; consumers are increasingly aware of and interested in authenticity, seeking out Sichuan-specific recipes like mapo tofu, instead of simply “Chinese”, or Malaysian rendang instead of a generic curry.

Specificity and authenticity, however, doesn’t mean there isn’t room for innovation in Asian and Asian-inspired cooking. We are also seeing tsukune, or Grilled Japanese Meatballs, Vietnamese banh mi tacos, wasabi aioli and a pork noodle bowl which expresses both Chinese and Korean influences. And while Filipino foods are still one of the smallest segments of the alt-Asian food universe, it is also the fastest growing segment. Look for increased availability of Filipino flavors, as well as experimental dishes from all aspects of Asian cuisine.

Honorable mentions

Mocktails and cocktails

Last year we identified mocktails and cocktails as positively trending, but while alcoholic beverage consumption has declined in the US; the low/no alcohol movement has further evolved. Moderation has become trendy, though the people abstaining from or minimizing alcohol consumption still want a constructed beverage with which they can feel celebratory. There’s been a boom in coffee consumption, and reports show that coffee consumption in 2025 is higher than it’s been in the previous 14 years. Specialty coffees, like Affogato, hold particular interest, right next to a seasonally spiced Café au Lait. But tea, Masala Chai, and Golden Milk are the drinks to watch out for. They benefit from a health and wellness halo, since these drinks are often identified as soothing and provide an emotional uplift. 46% of social media commentary about tea indicates that it’s seen positively, and Gen Z is reviving the tradition of afternoon tea in fiscally record-setting ways. This also relates back to the idea of food as connection, since high tea is a link to an historical practice and an opportunity for people to gather that isn’t behind a chatboard on an internet platform.

Barbecuing and grilling

Barbecuing and grilling have the advantage of being jam-packed with emotion and memory. Many of us have embraced the gauzy nostalgia of summer BBQ and look forward to ways to make it part of our modern lives. This means barbecuing and grilling are wide open to experimentation, primed for the incorporation of new flavors and techniques. This is newstalgia in action. But it’s also sweet and spicy, since blends like Habanero Mango and Raspberry Chipotle are great on a grill. It embodies regionality, with the availability of blends like Carolina Gold or Kansas City BBQ. And it’s got global appeal, since grills are a great way to experience flavors like Jamaican Jerk or Shawarma. This is an all-in-one way to try almost any of the trends discussed this year.

Smoky flavors

We first talked about smoky flavors in 2024, but that was mainly about the ingredients we thought would appeal to most of our customers. Smoky foods have come a long way since then. While food is about connection and community, it can also signal adventure. That’s where smoky flavors come in. There’s a rugged outdoorsiness that accompanies a smoky dish, whether it’s a smoke-kissed Diablo Burger or a perfectly seasoned sausage-mac skillet that was made in a pristine kitchen and not exposed to the elements, over a camp fire. Smoke is a terrific way to add depth to a dish, bring balance to sweet-heat, acidic, or citrusy flavors, and create a dining experience instead of just serving a platter.

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