Whether you are experimenting with new flavors solo — or alongside Entegra Culinary Consulting — following flavor trends and incorporating them into your menus is smart business. 

As the world’s largest food GPO (group purchasing organization), Entegra is committed to staying up-to-date on ever-evolving food trends to ensure our clients are both “Instagram-ready” and profit-focused. 

When valued Entegra supplier McCormick dubbed Aji Amarillo “Flavor of the Year," the spotlight was on its vibrancy, and easy versatility into a variety of dishes. Bonus? The South American chili pepper balances sweet and heat, tapping into the “spicy” trend. 

The company's annual "Flavor Forecast" went on to cite three flavor trends — Tropical Vibes, Charred & Smoked, and Deliciously Unexpected (the last of which represents “reimagined, familiar flavors in creative but complementary combinations”). 

Sprinkle trends into your foodservice 

Inspiration for new and trending flavors is everywhere. Take, for example, these highlights from Technomic's May 2025, Global Menu Trends webinar:

• Korean and Middle Eastern are trending global flavors
• Dubai chocolate and matcha are extending to dessert and beverage menus
• Mashups that combine cultural and classic flavor — think sriracha + ranch dressing - are also trending 

The 2025 Kerry Taste Charts¹ offer these flavor predictions as ones to watch: 

• Blood orange, key lime, orange & cream, yuzu and limeade citrus flavors
• Ongoing revival of pistachio in desserts, confections and beverages
• Harissa, mango, dill pickle, curry as fast-growing savory flavors (among others)
• Praline, dulce de leche, graham cracker, apple cinnamon and toffee are fast-growing sweet flavors (among others) 

Research, promotions and viral trends can be incredibly overwhelming: Entegra can help. 

F&B food trends meet tactics 

Culinary experts from Entegra Culinary Consulting not only track trending ingredients, they implement them within menus across every business segment, from restaurants and hotels to universities and kids’ camps. 

"As Entegra's culinary team, we're passionate about tracking trending ingredients and helping clients weave them into new dishes or current recipes,” says John Csukor, VP of Culinary. "As a GPO, we’re simultaneously helping clients analyze spend as we incorporate new flavors into menus." 

Hear more from Chef Csukor and other supply chain experts at our Cost Outlook webinar on June 25th – register here! 

Supplier support drives flavor experimentation 

Flavor innovation doesn't have to be expensive or complex. But it can be overwhelming. 

Thanks to our deep bench of suppliers (2,500+ and counting), experimenting with flavor trends becomes a "one-stop shop" experience. 

Interested in incorporating more BBQ flavors? Entegra’s valued Local & Direct supplier SupHerb Farms has done the research² for you: 

• 57% of consumers love smoky pepper
• 68% of consumer have heard of Jamaican jerk, with over a third saying that they love/like it
• There’s been a +32% increase in “Hawaiian” on menus in restaurants serving BBQ 

Entegra can connect clients directly to this supplier and others like them to discuss all sorts of creative and profitable culinary ideas — and get samples — easily. 

Ready to talk about ingredients and flavors that will help your business gain more traction? Reach out to us here today. 

^{1 Kerry 2025 Taste Charts; North America
2 SupHerb Farms March 2025 Barbecue Around the World report}