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I’ve noticed the "fruity and spicy" (fricy) profile moving from social media trends to the pass. While last year was defined by hot honey, Monin Gourmet Flavorings now indicates that naturally colourful, Mediterranean-inspired savoury-sweet pairings are shaping 2026 menus.

We are seeing this in practice with limited releases like pineapple jalapeño pizza crusts and citrus mojo rubs. For independent sites, this provides a lower-cost route to menu innovation using existing pantry staples like citrus, chilies, and stone fruits to increase dish margin through "premium" flavour positioning.

Is this a goer for your menu?