This year’s 5 trending drinks flavours – according to AI

Can AI technology forecast what shoppers will put in their baskets or help bolster innovation in product development? The experts at GlobalData certainly think so. The team recently put its AI Palette insights platform to the test, feeding it data from thousands of flavours and ingredients, and asking it to pinpoint key trends that could drive NPD in 2025.

The project involved leveraging the world’s largest consumer ‘data lake’, taking 61 billion global data points in real time from social media, e-commerce and foodservice menus, geared towards understanding trends predominantly in the drinks sector.

“The alcoholic drinks sector is currently navigating significant challenges, including a global trend towards reduced alcohol consumption driven by health concerns, fierce competition from alternative beverage categories, and the ongoing impact of universal tariffs,” said GlobalData consumer analyst, Alice Popple-Connelly.

“Tempting drinkers with cutting edge innovation of core brand enhancements based upon new flavours and ingredients is essential for category growth,” she continued. “For example, ingredient innovation will help brewers maintain their ‘cross-generational appeal’ especially with Gen Z consumers, and to compete with other beverage categories in key consumption occasions such as on-premise and at-home.”

Each of the emerging flavour trend identified by GlobalData’s AI research has been classifed as ‘high growth’ and ‘high engagement’ based upon consumer interactions across social media, retail and restaurant industry sites. 

They are:

1. Tahini

This creamy paste, with slightly bitter notes, made from ground sesame seeds is common in the Middle East, Mediterranean and North Africa. GlobalData’s insight points to promising opportunities for the ingredient amongst British stout makers, with the stout sector expected to achieve 14.2% CAGR between 2020 and 2029. Tahini brings a nutty, woody edge to drinks, pairs well with chocolate, tangerine and honey, and can help to add a creamy texture.

2. Roselle

This plant (related to hibiscus) is known for its red calyces, and is most often used in herbal teas and health drinks, jams and sweets. Most recently, roselle has been added to functional drinks aimed at improving hydration, digestion and heart health. Though it’s commonly found in the Middle East, Africa, Asia and Australasia, GlobalData predicts the ingredient will become more widespread, and its floral, herbal, fruity flavour is already ranking it highly within the spirits market.

3. Valencia orange

Juicy, tangy and bittersweet, consumers are drawn to the regionality of this variety of orange, from the summer family of citrus sinensis, which also includes Cara Cara, Blood and Naval oranges.

The inclusion of Valencia orange in the drinks market is growing in demand, particularly in the USA, where consumers express desire for sweeter beers, spirits and sodas.

4. Olive

Usually a garnish (and a key ingredient in a classic Dirty Martini), this Mediterranean fruit is prized for its rich, briny flavour and distinct bitterness. The inclusion of olives as an ingredient and flavouring in drinks is up-and-coming, with South Africa being especially keen on using it, reflecting demand in the country for natural and healthy products. It pairs well with rosemary, orange and lemon.

5. Finger lime

Finger limes look completely alien next to the variety British consumers know and understand. Almost like stumpy pinky-red or green cucumbers, the unique citrus is native to Eastern Australia and is renowned in gastronomy for its vibrant, zingy flavour and distinctive texture – bringing little ‘pops’ of brightness to cooking.

As an ingredient, finger lime is being used by top chefs across the world in both sweet and savoury dishes, and it already has a strong position in the alcoholic beverages market, being used in gin and vodka. GlobalData says it’s a promising option for those investing in NPD in the UK and Australasia.