Kerry Group recently rolled out its 2025 Global Taste Charts Smarts, a data-driven resource aimed at food innovators looking to stay ahead of evolving consumer flavor preferences.Kerry's research into consumer preferences and flavor performance suggests smoky and spicy flavors along with applewood smoke and bacon-forward flavors are trending. Consumers are becoming more adventurous, especially younger consumers.In this interview, Kerry Group's Shannon Coco, senior strategic marketing director, meat, shares insights on trends in meat and poultry product development for foodservice, including:consumer demand is shifting toward familiar flavors with innovative twists, balancing comfort and noveltybarbecue remains the most popular flavor, with regional and global variations gaining tractioninnovative flavors drive consumer intrigue, foot traffic and add-on sales in foodservice, particularly for chicken products.untapped flavor opportunities include smoky garlic parm, pub flavor, cheesy Cajun and zesty pickle ranch.