Key takeaways:
- Flavour is no longer a finishing touch in NPD but the central driver of product strategy, storytelling and shopper engagement across snacks, bakery and desserts.
- Nostalgic and familiar flavours such as cherry, chocolate and classic desserts are being reworked into new formats that feel comforting yet current.
- Global flavour cues, from sweet heat to saffron and pistachio, are becoming more mainstream as brands look to deliver premium experiences without alienating shoppers.
Taste is no longer the quiet final decision made at the end of development. It’s the hook, headline and often the reason a product exists at all. This year’s launches show brands building entire narratives around flavour, whether that’s a mystery designed to spark months of debate or a familiar profile used to pull shoppers into new formats.
One of the clearest signals from IFF’s 2026 flavour outlook is that boundaries are loosening. Cherry is no longer confined to confectionery. Citrus notes like mandarin are pushing into savoury, coffee and cocktail-adjacent territory. Cola is stepping out of the drinks aisle and into bakery and frozen desserts. These are strategic moves that allow brands to stretch recognition across categories.
There’s also a strong emotional pull running through the trend set. Nostalgia remains powerful, but it’s evolving. Pancake flavours are predicted to break free from breakfast. Tiramisu is poised to travel beyond bakery. Even savoury comfort classics like French onion soup are expected to inspire unexpected applications. The familiarity lowers the risk, while the new format keeps things interesting.
Layered over all of this is a growing appetite for global flavour cues that feel premium but not intimidating. Chai spice, limoncello, pistachio, saffron and sweet corn influenced by elote culture all speak to consumers who want international signals without needing a backstory. Add the continued rise of sweet heat – the ‘swicy’ profile that keeps creeping into new categories – and 2026’s flavour playbook becomes recognizable, flexible and built to travel.
A flavour you’re meant to argue about
Pringles is leaning hard into flavour-as-entertainment with a new limited edition Mystery Flavour created in partnership with Xbox and Bethesda Softworks to mark Fallout 76. Launching in the UK and Ireland, the 165g tube (RRP £1.75) is available in Morrisons, with a wider rollout to follow, wrapped in post-apocalyptic vault imagery designed to look as collectible as it is snackable.
This is Pringles’ third-ever mystery flavor and the brand is deliberately keeping the seasoning under wraps for months rather than days. Built around bold, unexpected notes, it’s designed to spark debate among gamers and snackers alike. “The seasoning is bold, surprising and full of twists that will keep fans debating for months on end,” says brand activation lead Grace Taylor. “It’s the kind of flavour people want to dissect, compare and argue over, which is exactly the energy we’re leaning into.”
That debate is tied to a long-running competition. UK shoppers scan a QR code on-pack to submit their guess, while Ireland entrants enter via the Pringles website, with the window open until May 7, 2026. The prize – a five-night trip for two to Los Angeles, including flights, transfers and 4-star accommodation with breakfast – turns tasting into participation, reinforcing how far flavour-led launches have moved beyond the product alone.
Built to dip, designed to hold
Bitchin’ Sauce is stepping out of the refrigerated aisle with the launch of Bitchin’ Chips, a scoopable corn chip designed to stand up to the brand’s cult-favourite dips. Made with white corn, expeller-pressed almond oil and sea salt, the chips are positioned as a natural extension of the California-born brand’s almond-forward DNA.
Unlike standard tortilla chips, Bitchin’ Chips are engineered for strength as much as flavour. The structure is deliberate – no crumbling, no breaking – delivering a sturdy base that can handle thicker dips without sacrificing crunch.
Founder and CEO Starr Edwards says the choice of oil was key: “Our heritage has always been California almonds. Creating a chip made with almond oil felt like a natural extension of who we are. These chips were made to dip, and made to do it well.”
Sold across the US, the launch allows Bitchin’ Sauce to expand its flavour footprint beyond the tub, keeping the ingredient list simple while reinforcing its West Coast, real-food positioning.
Cherry steps out of chocolate’s shadow
Nakd is using cherry to deliberately disrupt the protein bar fixture. The new Nakd Protein Cherry Bar introduces a fruity alternative in a category long dominated by chocolate and caramel, targeting UK shoppers who want function without heaviness.
Made with 100% natural ingredients and cold pressed, the 45g bar delivers 6g of plant-based protein with no added sugar, making it naturally HFSS compliant. “Shoppers no longer want function alone – they’re after snacks that deliver great taste, feel natural and fit easily into their busy lives,” notes Jo Agnew, marketing director at brand owner Lotus Natural Foods. “Flavour has become just as important as nutritional credentials when people are deciding what to pick up.”
Cherry brings a lighter, sharper flavor profile that still feels familiar, aligning neatly with wider predictions that nostalgic fruit flavours will play a bigger role across categories in 2026. The bar is rolling out in Sainsbury’s stores across the UK, available as a single bar (RRP £1.38) and multipack (RRP £3.30).
Cherry, poured and fizzy
Coca-Cola is also doubling down on cherry in the US and Canada with a pair of launches that lean heavily into nostalgia. The brand has introduced Coca-Cola Cherry Float, a new flavour combining cherry with a smooth, creamy vanilla profile, while also bringing back Diet Coke Cherry nationwide following sustained consumer demand.
First introduced in 1985, Cherry Coke was the company’s first flavoured extension of its flagship brand. Forty years on, Coca-Cola is using cherry to tap into comfort-led flavour memories while refreshing the lineup for modern tastes. The new Cherry Float is available in both regular and zero-sugar variants, offering what the company describes as a familiar but elevated take on classic soda-shop flavours.
Both Coca-Cola Cherry Float, Coca-Cola Zero Sugar Cherry Float and the returning Diet Coke Cherry are rolling out to most national retailers across the US and Canada, as well as online, expanding cherry’s presence across multiple cola formats.
Dessert nostalgia without the freezer
Langtins is tapping into a specific flavour memory – the final bite of an ice cream cone – with Coneys, mini cone-shaped treats designed to deliver wafer-and-chocolate satisfaction in an ambient format.
Sold across the UK, the range includes vanilla, chocolate, strawberry, coconut and double chocolate variants, with packs of six bite-sized filled waffle cones priced from £2.50 and multipacks scaling up to £24 for 12-packs.
“We identified a clear opportunity to translate a well-loved component into an ambient product that works year-round,” says founder Ibrahim Sidat. He adds that the goal was to retain the emotional pull of ice cream while removing the freezer dependency that limits when and where it can be enjoyed.
Popcorn with a sense of place
House of Pop is pushing popcorn firmly into premium territory with its new Herbs and Spices collection, launching February 16. Hand-crafted in small batches in London and sold online, in hotels and at tourist attractions across the UK, the range treats flavour like a destination rather than a seasoning.
The collection draws on four cities: black coffee with cardamom inspired by Abu Dhabi; green mint tea rooted in Marrakesh; aniseed linked to Thessaloniki; and baked pastel de nata with ocean salt inspired by Porto. Each 50g jar retails at £9, reinforcing the brand’s luxury positioning.
It’s popcorn designed to be savoured rather than scoffed, tapping into the growing appetite for snack formats that deliver aroma, memory, and cultural reference alongside taste.
A school dinner favourite
Scottish family bakery McGhee’s is building on the resurgence of Old School Cake with a chocolate version of the iconic UK traybake, available in selected Tesco stores across Scotland.
The format stays faithful to the original – soft sponge, thick icing, sprinkles – but swaps in a chocolate base for added indulgence. “We wanted to keep everything people love about the original… but make it feel a bit more indulgent,” says fourth-generation baker Russell McGhee. “It’s about respecting what people remember while giving them a reason to come back for something slightly different.”
The move reflects a broader trend toward upgraded comfort flavours, where familiarity does the emotional work and small tweaks deliver the sense of newness shoppers still crave.
Heat with a house identity
Proper is translating hot sauce culture into the crisp aisle with a new lentil chip flavoured using its own inhouse House Hot Sauce. Available in Tesco stores across the UK, with wider rollout from March, the product leans into the continued growth of spicy snacking while keeping a controlled, repeatable heat.
The sauce was developed internally to deliver tang without overwhelming the palate. “We jumped at the chance to create our very own House Hot Sauce and then work out how to translate that unique flavour kick onto a chip,” says Sandie Dilger, chief marketing officer at Proper Snacks. “It lets us own the flavour rather than borrowing heat from somewhere else.”
Available in sharing bags (85g, RRP £2.25) and price-marked packs (50g, RRP £1.25), the launch positions heat as a flavour signature rather than a gimmick.
Chilled Indian indulgence goes mainstream
Haldirams UK is expanding its chilled sweets range with a premium Indian dessert aimed at UK and European shoppers. Available now in leading Asian grocery stores across the UK, the product features soft cottage cheese dumplings garnished with saffron and pistachio, immersed in condensed milk.
Positioned as ultra-soft, light and creamy, it taps into growing demand for ready-to-eat indulgence that still feels rooted in tradition.
“Malai Chum Chum represents our dedication to bringing authentic Indian flavours to a wider audience in the UK and Europe,” says Rhea Agarwal, director of business development for UK and Europe. “It’s about honouring classic recipes while making them more accessible.”
Bento cakes step into the weekly shop
Finsbury Food Group is bringing the bento cake trend into the UK supermarket mainstream with a cake-only bento box exclusive to Tesco for 12 weeks from January 19.
The launch format combines a red velvet sponge layered with raspberry jam and cream cheese frosting alongside four mini cupcakes, all packaged with gifting in mind. Priced at £14 for a 740g box serving eight, it targets millennials and Gen Z shoppers looking for smaller, more spontaneous celebration moments.
Ross Lowrey-Heywood says the aim is “to be first to market, bring new ideas to shelves and excite shoppers with products that reflect changing tastes and lifestyles.” He adds that the format also gives the business more flexibility to play with seasonal flavours going forward.
Hispanic bakery classics, minus the labour
Dawn Foods is expanding its US portfolio with frozen conchas and mantecadas designed to help bakeries meet rising demand for authentic Hispanic baked goods without adding complexity back of house.
Available now to bakeries across the US, the frozen panadería range allows operators to deliver familiar flavours and textures with minimal handling. Conchas are offered in white, chocolate, pink and yellow varieties and are proof-and-bake, while mantecadas are thaw-and-finish, delivering a soft, tender crumb with a classic flavour profile.
“Consumers are actively seeking authentic flavours and culturally rooted bakery experiences,” says Sarah Hickey, VP of Marketing, North America. “With these frozen formats, we’re helping bakers tap into that demand while simplifying production in an increasingly labour-constrained environment.” The launch reflects a broader trend toward flavour authenticity paired with operational efficiency, particularly as Hispanic bakery items gain traction beyond traditional panaderías.
Pistachio gets a gut-health makeover
Bio&Me is tapping into pistachio’s growing popularity with two UK breakfast launches: a Pistachio and Vanilla Low Sugar Granola and Pistachio and Chia Overnight Oats, both priced at £3.50 and available via Tesco nationwide and the brand’s website.
Developed by co-founder Dr Megan Rossi (AKA The Gut Health Doctor), the products pair pistachio’s creamy flavour with plant diversity and fibre. “Pistachio is having a real moment,” she says. “But choosing it for our new products isn’t about following a trend for trend’s sake – it’s about pairing great taste with gut health benefits.”
