McCormick and Co. has proclaimed the 2026 Flavor of the Year as black currant, a berry it said has a balanced flavor profile that blends sweet, tart and rich taste notes.
The announcement came alongside McCormick’s 2026 Flavor Forecast, an annual trend report that identifies emerging culinary flavors expected to shape how people prepare and enjoy food worldwide.
Black currant berries, native to central and northern Europe and northern Asia, have long been used in regional culinary traditions – appearing in jams, syrups, candies, desserts, drinks and liqueurs – and now are gaining broader attention on global menus and in kitchens.
The 2026 Flavor Forecast outlines three major trends linked to the rise of black currant and broader consumer behavior in food culture:
- Attainable opulence, where consumers seek elevated flavors and experiences in everyday dining;
- Simple to spectacular, emphasizing the beauty of basic ingredients prepared with care and quality; and
- Sauce from somewhere, reflecting growing interest in sauces, dips and condiments that bridge global tastes.
“Black currant is the next ‘it’ berry on the scene. For 26 years, McCormick and Flavor Forecast have been ahead of the intersection of food and culture,” said Tabata Gomez, the company’s chief marketing officer.
“This year we’re doing more than predicting a flavor; we’re having a year-long celebration of black currant, a bold, sophisticated flavor that combines sweet with savory and elevates the experience of any dish.”
McCormick plans to celebrate black currant throughout 2026 with launch events and product releases.
The company’s flavor forecast has a history of identifying influential ingredients and trends, having previously predicted the rise of flavors such as chipotle, pumpkin pie spice, ube and Korean barbecue.
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