From cherry to Limoncello, which popular 2026 flavours will influence coffee and tea?

It is still ‘early’ in the new year, so flavour trend predictions are still being released by flavour houses (though this is probably the last one I will cover in this space this year…). The latest, from flavour creation and taste solutions company, Tastepoint by IFF, has identified ten flavours that are expected to shape the North American food and beverage landscape in 2026 across the retail and foodservice channels.

Each year, Tastepoint forecasts flavour trends based on data-driven market analysis, foodservice menu tracking, social listening, and changes in consumer behaviour. The 2026 list offers insights across categories including beverages, bakery, confectionery, dairy, culinary, and snacks. It reflects key trend movements such as nostalgia and better-for-you and identifies global flavours expected to gain traction in North America.

“Our annual flavour trend predictions reflect a vibrant mix of influences, from nostalgia driven classics to global favourites gaining momentum in the US, as well as bold new combinations. We hope this year’s list provides brands with valuable insights and fresh inspiration to create products that excite the senses and spark imagination,” said Nicole Potash, Tastepoint general manager.

Some of the flavour trends Tastepoint identifies may be relevant to coffee and tea, others may not. I have highlighted only those flavour trends that could influence coffee or tea:

• Mandarin: Already popular in juices and sparkling beverages, this citrus favourite is poised to expand into cocktails, coffee, frozen novelties, salad dressings, and sauces.
• Cherry: The sweet and tart flavour of cherry delivers a powerful sense of nostalgia and is expected to lead the way in new beverage launches and appear in snack bars and mixes, confectionery, and dairy applications. Cherry-flavoured coffee beverages have popped up around Valentine’s Day in coffee shops in the past, but as limited-edition offerings. Will this signal a move from seasonal item to permanent menu item if the flavour proves popular? In tea, while there have not been many cherry-flavoured offerings, we are seeing more cherry blossom teas but typically tied to green tea and matcha.
• Limoncello: As consumers seek authentic, premium experiences, this quintessential Italian liqueur is expected to influence new categories, from baked goods to ready-to-drink teas and coffees. Limoncello could be a perfect pairing with a lemon and ginger tea cocktail or an espresso martini.
• Sweet Heat: According to Tastepoint, often known as ‘swicy’, the crave-worthy combination of sweet and spicy flavours is gaining traction, expanding beyond culinary and snacks, into ice cream, cocktails and beyond. Several years ago, a number of coffee shops including chains like Caribou, Peet’s, and Starbucks, offered ‘spicy mochas’ in the winter months (after the holiday offerings ended). The spicy mochas have since been replaced with ‘healthier’ beverages featuring functional ingredients like turmeric and cardamom. But could ‘spicy’ make a comeback in coffee as more consumers are embracing spicy flavours in beverages (e.g., spicy margaritas and martinis)?
• Tiramisu: Offering a decadent, layered flavour experience, tiramisu-inspired products are well positioned to appear in categories beyond the bakery space. Another flavour that could work especially well in espresso-blended beverages given that the dessert is coffee based, but it could also pair nicely with some teas.
• Chai Spice: With chai’s rise as a global favourite, its sweet-and-spicy profile is gaining popularity in food and beverage applications. Its aromatic depth offers a comforting yet elevated alternative to traditional warming spices. Chai – tea with milk – has moved beyond a quintessentially Indian tea drink, to a global beverage, both hot and iced. Now it is moved aggressively into more food applications, but I am sure we will start to see the chai spice/flavour popping up in cocktails this year more than we have thus far.

The flavour trends Tastepoint identified that I believe will not influence coffee or tea include sweet corn, French onion soup, cola (Coca-Cola already tried coffee cola and it did not catch on), and pancake (although a coffee-flavoured pancake has potential…).

It will be interesting to see what flavour trends listed above, and those predictions from the numerous other flavour houses, will permeate coffee and tea beverages this year, and beyond.