Garlic needs no introduction, but black garlic is now taking center stage.
Backed by consumer research, food marketing agency MorganMyers named black garlic its 2027 Flavor of the Year, highlighting the sweet-savory ingredient among 10 flavors expected to find their way onto more dining tables in the year ahead.
From colorful dragon fruit and spicy chili crisp to dates and Middle Eastern labneh, the forecast offers a taste of what’s next in food. It’s the centerpiece of the agency’s annual 2027 Food and Flavor Trends Report. Produced by MorganMyers, a G&S Agency, the report also explores why some food trends eventually become household staples while others fade away.
Report authors selected the top flavors based on original research, surveying consumer interest in emerging flavors — paired with secondary culinary, retail and search analysis.
The 10 Top Flavors of 2027
Here’s what the report had to say about the top selections:
- Black garlic (2027 Flavor of the Year) — With its sweet-savory flavor and remarkable versatility, this longtime chef favorite is ready for its moment in home kitchens. Half (50%) of consumers surveyed expressed interest in trying it in the year ahead.
- Dragon fruit — The colorful tropical fruit led all 10 flavors in consumer awareness and willingness to try, with 69% of surveyed consumers interested in trying a product featuring it.
- Dates — After years of hiding in plain sight, dates are moving front and center thanks to the fibermaxxing movement and growing applications in syrups, snacks, baked goods and smoothies.
- Chili crisp — This spicy, crunchy condiment was the most shareworthy flavor tested, with 23% of consumers saying they’d be most excited to tell friends about it or post it on social media.
- Manuka honey — Bringing together indulgence and functionality, this premium honey is finding more culinary applications in beverages, desserts, breakfast foods and savory dishes.
- Labneh — This Middle Eastern strained yogurt cheese offers thick, creamy texture, protein-forward appeal and versatility as a dip, spread, bowl base or cream cheese substitute.
- Espresso — Familiarity meets premium appeal as espresso brings its distinctive grown-up flavor to desserts, baked goods, cocktails, mocktails and protein-forward foods.
- Sumac spice — With its bright, citrus-like character, this Middle Eastern spice brings lemony flavor to meats, vegetables, hummus, grain bowls and dressings.
- Masa corn — Growing interest in authentic preparations and premium heritage ingredients is creating new possibilities for this foundation of Mexican cuisine in baked goods, soups and snacks.
- Koji — One of the earliest-stage flavors on the list, this Japanese fermentation agent is gaining attention for intensifying umami, tenderizing proteins and creating new textures.
Why Black Garlic Is the Flavor of the Year
As noted, half (50%) of consumers surveyed for the report expressed interest in trying black garlic in the year ahead.
Created through a controlled aging process that transforms fresh garlic into soft, dark cloves with a uniquely sweet-savory profile, black garlic has long been familiar to chefs. Now, it’s becoming easier for home cooks to find at their local grocery stores, whether in the global foods, spices, condiments or produce aisles.
“It’s also easy to use, which is always a fast track to becoming a trendy food,” says Eric Davis, vice president of food and beverage for MorganMyers. “Retail sauces, seasonings and condiments are helping transition black garlic out of fine dining and into everyday eats. It can add umami to meat, burgers, pasta and vegetables, be blended into butter or dressings or become the foundation for sauces and marinades. It’s a simple ingredient that’s always been there, but now it’s poised to be everywhere.”
Beyond the Top 10
The MorganMyers 2027 Food and Flavor Trends Report also identifies emerging flavors to watch for in 2028 and beyond and revisits the agency’s 2026 predictions. Its Flavor Graveyard explores what separates short-lived food trends, including ruby chocolate and butter boards, from lasting successes such as hot honey and pumpkin spice.
The report also examines how GLP-1 medications, consumer demand for value, artificial intelligence and the continued movement of global flavors into the mainstream could shape food and flavor in 2027.
