Released as part of Paulig’s 150th anniversary, the study is the first in a biannual series exploring how food culture continues to evolve. 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.
This is complemented by a study of 1000 consumers in the UK, a market selected for its strong influence on emerging food & drink trends in Europe, as well as interviews with journalists and trend analysts.
The findings reveal that diners are actively looking for new flavours, with cultures such as Korean, Filipino, Taiwanese and Middle Eastern garnering wider influence. Dishes featuring heat, acidity, smoke and umami are gaining ground.
The report explores four key themes shaping the future:
- Fading Into Fusion: Fusion: is being redefined by chefs from multicultural backgrounds, shaping a more fluid expression of global flavour.
- Flavour Touch Down: Provenance and storytelling are becoming increasingly important.
- Unlocking Parts Unknown: Underexplored regional cuisines are stepping into the spotlight, driven by chefs drawing on cultural roots.
- Beyond The Menu: Guests seeking social, shareable and immersive occasions, giving them more reasons to return.
With 73% of UK consumers eager to try new restaurants, the Taste The Future Flavour Trend Report emphasises the importance of novelty for diners. Additionally, 60% of UK diners are interested in the stories behind menu flavours, allowing operators to enhance value through provenance. Herbs and spices take centre stage as chefs focus on complexity and authenticity, reflecting a shift toward more intentional and informed eating.
The report was launched in London at Flavour Forum ’26, bringing together chefs, operators and foodservice professionals.
To read the report, visit: https://pauligpro.com/uk/taste-the-future-trend-report
