Bakers Journal

Generational recipes from around the world to inspire flavour innovation in 2023

February 5, 2023
By Bakers Journal

Photo: Kerry

Granby, Que. – Taste and nutrition company Kerry predicts that flavours inspired by legacy recipes, across generations internationally, will drive food and beverage innovation in 2023. The company’s annual Taste and Nutrition Charts provide an in-depth analysis of flavours, ingredients and nutrition trends shaping innovation in the coming year.

Taste remains the top driver when it comes to food and beverage choices and in the coming year consumers will be motivated by simplicity, sustainability and meeting their nutrition goals. Nonetheless, there will be a rise in unconventional flavour pairings and trends driven by lost traditions, simplicity and comfort.

There will be a resurgence in age old cooking practices and traditional recipes as consumers place more importance on tradition and provenance. Globally, ingredients such as Indian ashwagandha, mushroom and algae are finding a new home across snack and beverage applications.

Indulgence will take on a new meaning, with younger consumers in particular seeking mashups of familiar food and drinks that they grow up combined with emerging new flavour tonalities. This trend is augmented by the influence of social media channels such as TikTok and Instagram.


Across regions, there will be a hunger for unconventional combinations of traditional ingredients and emerging taste profiles from other regions, such as Wasabi and jalapeno, and a thirst for healthier beverages with functional ingredients such as ashwagandha.

In addition, consumers will be seeking value in 2023 as inflation hits home, but they will still gravitate towards products that allow permissible indulgence, still seeking simple flavours like cheddar cheese and caramel across nostalgic favourites like cookies and salty snacks.

Local and regional flavours from across North America appear on both US and Canadian Taste Charts. In Canada, there is a resurgence of basic flavours featured in past years’ charts as well as never-before-seen additions such as sour cherry, prickly pear and Irish cream.

“Flavours have a powerful way to convey a story – particularly when it comes to consumer trends and preferences,” said Soumya Nair, global consumer research and insights director at Kerry. “This year we will witness the resurgence of time-honoured traditions and heirloom recipes as consumers crave traditional tastes with new and emerging flavours. Comfort still reigns supreme – with peppermints, hazelnuts, chocolates, cheeses, chilies still dominating taste buds. Whether a nostalgic treat, a comfort dish, or a healthy alternative consumers expect a greater variety of tastes in 2023.”

“Through our in-depth research and insights from our teams across the globe, we are seeing how trends are travelling the world – with Asian flavours such as Korean barbecue, yuzu, Japanese miso, gooseberry and hawthorn, reaching Europe and North America, while popular dishes in Europe such as Moroccan tahini and Italian Bolognaise are inspiring innovation in Asia Pacific. Consumers are travelling the world through taste and we expect that interest and desire in authenticity to continue.”

Download Kerry’s Taste and Nutrition Charts here.

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