Almost three-quarters (74%) of UK consumers are seeking new flavours when they eat out, according to Paulig PRO’s inaugural Taste the Future Flavour Trend Report.
Created by Paulig PRO, Paulig’s foodservice business, the research draws on insights from a panel of 15 renowned chefs across 12 countries, in-depth conversations with more than 30 chefs in their own kitchens, and input from guests and staff in more than 150 foodservice environments.
These qualitative insights are complemented by a consumer study among 1,000 consumers in the UK, a market selected for its strong influence on emerging food and drink trends in Europe, as well as interviews with food journalists and trend analysts.
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The findings reveal that diners are actively looking for new flavours, with food cultures such as Korean, Filipino, Taiwanese and Middle Eastern garnering wider influence. Dishes featuring heat, acidity, smoke and umami are gaining ground, reflecting a move away from subtle, single-note flavours towards food with greater depth and complexity.
Paulig PRO’s comprehensive look at flavour trends was launched at Flavour Forum ’26, bringing together chefs, operators and foodservice professionals to explore the future of flavour.
Martin Eshelby, Bidfood’s first culinary director, said: “Consumer research shows the need and want for new flavour profiles, such as Korean and Eastern Mediterranean, as well as flavours like Za’atar and pomegranate molasses. We’re also seeing techniques such as smoking, pickling and fermenting. With new flavours and techniques, it’s best to start with small plates or a signature dish. Diners understand more about global cuisines now, so it’s important chefs understand how to use different flavours.”
