More than four in 10 consumers—41% to be exact—want more restaurants to offer foods that feature a combination of flavors.
This stat comes from CSP sister research arm Technomic, Chicago, in its 2026 Flavor Forecast.
While this stat concerns restaurants, convenience-store retailers, many of whom are boosting their foodservice offerings while facing increased competition, should take note.
There is a tie for the top flavor combination, with “sweet and savory” and “savory and smoky” knotted at 53% as a combo that’s appealing/extremely appealing, Technomic said.
The top 10:
- Sweet and savory: 53%
- Savory and smoky: 53%
- Savory and spicy: 51%
- Sweet and tangy: 49%
- Sweet and salty: 46%
- Spicy and smoky: 46%
- Sweet and spicy: 45%
- Sweet and sour: 45%
- Sweet and smoky: 44%
- Spicy and tangy: 42%
Of interest is that 35% of consumers agree or completely agree that they consider which sauces and condiments will be available when deciding which restaurant to visit, Technomic said. This percentage grows to 42% for those 18 to 34 in age, and it drops to 33% for those 35 or older.
One stat in the report shows the predicted growth of sweet heat offerings from 2024’s second quarter to 2026’s second quarter:
- Hot honey: 55%
- Sweet and spicy barbecue sauce: 20%
- Honey sriracha: 18%
The preferred spice levels for sauces, dips or condiments vary as follows:
Source: Technomic
Elsewhere in the report, a healthier option, skinnylicious, led the way in fastest-growing predicted operator penetration growth from 2024’s second quarter to 2026’s second quarter. Here are the top 10:
- Skinnylicious (healthier, flavorful lower-calorie options): 200%
- Aged sherry dressing: 100%
- Ajvar (a condiment made mainly from sweet red peppers and eggplants): 100%
- Blended meat 100%
- Pomegranate molasses: 100%
- Tonka dressing: 100%
- Birria: 71%
- Amaranth: 67%
- Cranberry-chipotle sauce: 67%
- Tallow: 67%
Digging deeper, 41% of consumers said they agree or completely agree that they are more likely to try a new/unique flavor if there are health benefits.
This grows to 46% for those ages 18 to 34, up from 39% in 2021. For those 35 and older, 39% agree or completely agree.
This health trend also is true in beverages, with 38% agreeing or completely agreeing that they like to try new and unique beverages offered at restaurants. This number grows to 48% for those 18 to 34 and dips to 34% for those 35 or older.
When asked if a beverage offering functional benefits is available, 35% said they agree or completely agree that they would be likely to order it. This number is 45% for those 18 to 34 and 30% for those 35 or older. Functional benefits were defined as immune system support, improved skin health, digestion help, etc.
For c-store retailers still undecided about innovating, the Technomic forecast offers statistics that might help in making a decision.
Those who agree or completely agree that they enjoy trying different foods:
- Overall: 48%
- High school-age Gen Z: 62%
- Gen Z: 48%
- Millennial: 56%
- Gen X: 52%
- Baby boomer: 35%
Those who agree or completely agree that they’re more willing to try new foods/flavors as they have gotten older:
- Overall: 39%
- High school-age Gen Z: 55%
- Gen Z: 48%
- Millennial: 45%
- Gen X: 42%
- Baby boomer: 23%
Finally, those who agree or completely agree that they prefer to visit restaurants that offer dishes featuring new or innovative flavors and ingredients:
- Overall: 31%
- High school-age Gen Z: 32%
- Gen Z: 36%
- Millennial: 42%
- Gen X: 27%
- Baby boomer: 18%
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