Operators urged to weave authentic global flavours into menus

Eastern Mediterranean, Korean and Thai cuisines are continuing to grow in popularity, according to Paulig Pro’s inaugural Taste the Future Flavour Trend Report.

 

The report from the supplier group, which encompasses the Santa Maria, Conimex and Risenta brands, draws on insights from a panel of 15 chefs across 12 countries, including Asma Khan, chef-owner of London’s Darjeeling Express.

 

The research also involved conversations with more than 30 chefs in their own kitchens, including Adejoké Bakare, founder and head chef of Michelin-starred Chishuru, and input from guests and staff in more than 150 foodservice environments.

 

The findings reveal that diners are actively looking for new flavours, with food cultures such as Filipino, Peruvian and Taiwanese also garnering wider influence. 

 

Dishes featuring heat, acidity, smoke and umami are also gaining ground, reflecting a move away from subtle, single-note flavours towards food with greater depth and complexity. 

 

The Taste the Future Flavour Trend Report explored four key themes:

• 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 as diners seek deeper meaning behind the flavours on their plate.
• Unlocking Parts Unknown – underexplored regional cuisines are stepping into the spotlight, driven by chefs drawing on their cultural roots.
• Beyond the Menu – guests are seeking social, shareable and immersive occasions, giving them more reasons to return.

With 73% of UK consumers preferring to try a new restaurant when eating out, the Taste the Future Flavour Trend Report suggests newness is key for frequent diners.

 

The research also highlights that 60% of UK diners want to know more about the story behind flavours on the menu, giving operators the opportunity to use flavour provenance to drive premiumisation and value.

 

Paulig Pro launched the report at its Flavour Forum ’26 in London, which brought together chefs, operators and foodservice professionals to explore the future of flavour. The programme featured a panel discussion with Khan alongside Seamus O’Donnell, culinary director at the Alchemist, Martin Eshelby, Bidfood’s culinary director, and Rebecca Grayson, senior category insights manager at Paulig Pro.

 

Khan spoke about the importance of herbs and spices. She said: “I think it’s very important to try and present a dish in its best form. But you’ve got to understand how spices work and how they change when you’re cooking. Herbs and spices can really elevate a dish, make it sophisticated and give it layers.

 

“If a flavour feels authentic to the restaurant that’s serving it, then they should go ahead with it. Authenticity has to be in every aspect, not just the way a dish looks, but in the music a venue plays, the vibe and the story.

 

“Food is the one thing that connects us – a bridge between all of us. Flavour is a key part of that connection.”

 

O’Donnell underlined the report’s guidance that visually appealing food creates interest on social media. “You’ve got to be brave,” he said. “People also like bold visuals, especially for social media. Think torched marshmallows, French-dip sandwiches and cheese pulls. You have to stretch the boundaries of a dish – you want people to come back. Paulig does a great job of bringing the flavour to us.”

 

Bidfood’s Eshelby noted that the report’s research with 1,000 UK consumers shows the need and want for new flavour profiles. “We’re also seeing techniques such as smoking, pickling and fermenting,” he added. “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.”

 

Grayson believes that ‘post geographical’ food fusion will see more regional input. “It’s really important that we take on board these regional differences and scale them in an authentic way,” she said.

 

Paulig Pro’s report also advised chefs to keep educating themselves on new cuisines to maintain consumer interest and innovate frequently with limited time offerings. It underlined that many successful operators present regional cuisines to the mainstream by focusing on one signature dish but offering it in different formats, while keeping their core menu short.

 

The research further cautioned chefs to choose trends with care as they will excel where their passion is, and to ‘think global but use local’ by finding similar, sustainable local ingredients replicating global flavours.

 

Nick Minchin, head of regional marketing UK and Ireland and BeNe at Paulig Group, concluded: “The restaurant scene has always been where trends are born, tested and refined before reaching everyday tables. Today, inspiration moves across many professional food and drink environments, from restaurants and cafés to on-the-go concepts and workplace settings.

 

“With this trend report and the Flavour Forum ‘26, we’re sharing insights straight from chefs and foodservice professionals to highlight what’s shaping the future of food and drink. It’s an invitation to see what people will be enjoying tomorrow.”