Teriyaki, matcha, and gochujang are some of the flavours leading or gaining traction with Australian taste buds, Kerry’s 2024 Taste Charts reveal.
The charts are the result of 12 months research into 13 individual regional markets. They map mainstream, key, up-and-coming, and emerging tastes across five food and beverage categories and provide in-depth analysis of the flavours, ingredients, and trends that will shape innovation in the food and beverage sector in the year ahead.
Kerry Global Consumer Research and Insights director, Soumya Nair, said consumers want new flavours and taste innovations that they have experienced while travelling.
“We are seeing many unique flavour intersections in foods and beverages. Although rapidly changing times can present great challenges, they also provide an unparalleled opportunity for brands to catch a trend on the rise. The Kerry 2024 Taste Charts are a valuable tool for the food and beverage industry to navigate the new taste environment for products,” Nair said.
Across Australia and New Zealand, international cuisine flavours are influencing the market. Teriyaki has shifted from ‘Up & Coming’ to ‘Key’ under Savoury. Meanwhile, matcha on the Australian Sweet chart and gochujang across the Australia and New Zealand Savoury charts have gone from ‘Emerging’ to ‘Up and Coming’.
Kerry Asia Pacific, Middle East & Africa Market Research & Consumer Insights director, Avinash Lal, said, “Young consumers are craving bold and unusual flavour combinations, driven by social media's influence and a desire for novelty. This opens opportunities for sweet-savoury pairings like bacon milkshakes, coffee infused with black garlic, and chocolate bars with wasabi.
“The plant-based revolution is also taking off, leading to new demand for creative flavour solutions in meat and dairy alternatives, such as mushroom jerky in Australia and jackfruit rendang in Indonesia.”
Other top insights for 2024 flavour innovation in Australia and New Zealand
Yuzu is gaining traction as an emerging flavour in ANZ across multiple categories, from Savoury and Salty Snacks to Hot and Cold Beverages such as yuzu low ABV wines and alcoholic beverages.
In Savoury and Salty Snacks, various cheese flavours are becoming more popular like aged vintage cheddar and blue cheese, while premium savoury flavours like truffle and black garlic are emerging.
Smoke & Grill profiles continue to be mainstream in the Savoury and Salty Snacks space, while specific smokes including mesquite, applewood and hickory BBQ smoke are gaining attention.
Citrus and fruit flavours continue to trend. Raspberry is more mainstream while cherry is rising in popularity. Among citrus flavours, lime continues to be a favourite, and blood orange, calamansi and tangerine have appeared in the ‘Up & Coming’ or ‘Emerging’ space.
“APAC is a colourful flavour tapestry, constantly evolving and influenced by diverse cultural traditions, emerging trends, and evolving consumer preferences. Consumers are also rediscovering the magic of their own culinary heritage, seeking out unique regional ingredients and flavour profiles. Think calamansi-infused yogurt in the Philippines, or black sesame latte in Japan.”
Access the 2024 Kerry Taste Charts here.
