70 January | February 2026 abasto.com FLA VORS THE OF THE FUTURE BY VIOLETA MONTES DE OCA Datassential has identified 10 emerging foods, flavors, and beverages that will gain popularity in 2026 and beyond. These ingredients represent the next wave of culinary in- novation, based on cultural authenticity, ancestral tradi- tions, and bold regional flavors that are already intriguing consumers. Ancient grain beer African fonio and quinoa are gluten-free sour- ces for creating beverages that also offer health benefits. 1. 2. Fermented black beans Sauces and marinades with an intense savory fla- vor and a koji-like fermen- ting agent will add an extra kick to dishes. Camu camu This small berry from Brazil is the next su- perfood, as it is rich in vitamin C and antioxi- dants. Its flavor is tart and floral. Piloncillo or panela The natural sugar of Latin America. Its fla- vor offers complex no- tes, but it is healthier for preparing food and beverages. Ataya tea This frothy drink from Senegal combines green tea, sugar, and mint. Its foam is denser when poured from a certain height. Char Siu Barbecue-style pork, red, sweet, and salty, combining five spices and other flavors. Stracciatella cheese Originating in Italy and made with grated mozza- rella and cream, this flavor could be a substitute for burrata or fresh mozzare- lla filling. Som Tum Sweet, spicy, tart, and salty, this flavor originates from Thailand. It can be used in sauces or dressings. Herb jelly An herb from the mint family, Chinese mesona, adds flavor and color. Its flavor is bitter, earthy, and refreshing. Huacatay Peruvian black mint gives it a distinctive flavor be- cause it is spicy. This flavor could become the next ci- lantro due to its versatility. 4. 3. 7. 8. 5. 6. 9. 10. FOOD INDUSTRY