Familiar Foods and Desire for Discovery Drive Flavor Trends for 2027

By Lauren Shanesy

“Don’t chase trends, chase the drivers,” said Suzy Badaracco, president of Culinary Tides Inc., while presenting at the 2026 NACS Show Education Session “Food & Beverage Trends Shaping Convenience in 2027.”

According to Badaracco, shoppers are becoming more selective with their spending, but they’re not abandoning flavor exploration—they’re still seeking excitement, discovery and globally inspired flavors.

Heading into 2027, she said value, wellness, convenience, exploration and emotional reward are all shaping buying decisions simultaneously. “Know the birth and lifecycle of a trend prior to deciding to enter it, so you can predict how to navigate it,” she said.

And value is still driving decision making. Before making a purchase, consumers ask whether products are worth the money, as well as if they’re functional, flexible and flavorful, she said.

That is creating an opportunity for convenience retailers that can land in the sweet spot: delivering novelty without asking customers to take a big risk.

Consumers Still Want Discovery

There’s an assumption that stressful economic periods automatically drive people toward traditional comfort foods. But Badaracco argued that’s not what consumer behavior is showing heading into 2027.

"They are not doing comfort food," she said. "They actually are still seeking exciting flavors."

Instead of retreating, consumers continue to experiment, travel and explore new cuisines and ingredients. Gen Z's strong interest in travel, she noted, is helping introduce global flavors and influences into the marketplace. That's one reason flavors such as citrus, chilies and global seasonings continue gaining momentum.

"We are stressed out, but we are not panicking," Badaracco said. "Exploration and experimentation remains strong."

For retailers, that means innovation should focus on making discovery approachable.

Let Familiar Products Carry New Flavors

Rather than building entirely new menu platforms, Badaracco encouraged retailers to use products customers already know as vehicles for new flavors.

Examples included chicken paired with Korean barbecue sauce, peri peri or salsa, as well as potatoes topped with za'atar, Cajun seasoning or chili-lime flavors. Regional sauces and seasonings can also deliver bold flavor profiles on familiar items.

The strategy allows operators to create menu excitement without forcing customers too far outside their comfort zone.

Sauces, in particular, are a low-risk way to introduce new flavors. "Its the hidden hero," Badaracco said.

Among the flavors already gaining broad acceptance are hot honey, mojo sauces, mango-habanero combinations and regional barbecue styles. More adventurous flavors such as black garlic and emerging international sauces may appeal to consumers looking for the next new thing.

The idea, she said, is that flavor presented through add-ons and other low-barrier entry points can create excitement without requiring operators to overhaul menus or significantly increase food costs.

Bold Doesn’t Necessarily Mean Heat 

While spicy foods continue to perform well, consumers are increasingly looking for complexity rather than firepower. Heat is often most effective when it supports the overall flavor profile rather than dominating it, she said. "It's heat, but it's complex," Badaracco said. "The heat is not the main voice. It's kind of the backup dancer to the rest of the story. Bold does not mean hot and spicy necessarily. Bold means bold. It can be anything."

That could mean smoke, char, citrus, vinegar, fermentation, floral ingredients, herbs or textural contrasts, she said. Sweet-spicy (or “swicy”) combinations remain popular, but newer mashups such as sweet-salty, sweet-smoky and sweet-tangy pairings are also staying strong.

Mini Meals Replace Traditional Meals

Flavor trends also intersect with changing eating behaviors.

Badaracco noted that meals are not disappearing, but consumers are increasingly replacing them with snacks and smaller eating occasions, mainly due to financial pressures. “Everyone assumes this is happening because of GLP-1’s, but that’s a small group. It’s really about affordability concerns,” Badaracco said.

As a result, consumers are looking for snacks that deliver the nutritional value and satisfaction of a meal. “That’s why salty snack flavors are actually going down in purchases—healthy snacks are increasing because consumers are using it as their full meal.”

Rather than focusing solely on indulgent snack foods, retailers should consider protein-forward mini meals, grain bowls, portable salads, snack packs and smaller portioned meal solutions, she said. Products that emphasize protein, fiber and balance align with both wellness trends and shifting consumer budgets. "Power up an assortment of mini meals that deliver real fuel," she said.

Beverages Command Their Own Moment 

Beverages are an opportunity to deliver bold and desirable flavors. Consumers increasingly select beverages according to the outcome they want, whether that's hydration, energy, focus, relaxation or recovery.

"Instead of thinking about the beverage as a category, think about the consumer need," Badaracco said. "Merchandise the occasion, not the aisle.”

Global flavor combinations such as hibiscus-chili, yuzu-mint and tamarind-lime can add excitement to drinks, she said. And functional beverages continue to gain ground, satisfying consumers’ needs such as hydration, protein, wellness and other health benefits.