Ah Springtime... the season that transitions us from the lean days of winter into a period of bountiful produce. As we wind down on Spring days, and looking optimistically(!) towards Summer forecasts - the TFP team has been busy deep-diving All Things Spring to bring you all the newest and most exciting trends this season; think flavours, ingredients, drinks, puddings and more!
Here are three top takeouts from our upcoming Spring 2026 seasonwatching report, live on Trendhub now:
- Seasonally Sour -Springtime favourite rhubarb has really come into its own this year as first forced rhubarb, then later main crop varieties have been proving just how versatile they can be. Equally at home in savoury and sweet dishes, rhubarb's tartness is its superpower, pairing with rich crab or fatty lamb to lift and refresh, blended into cocktail syrups and kombuchas for a sweet and sour edge, or poached, powdered, pickled and puréed to accompany everything from granola bowls to fried chicken. Fresh oyster with rhubarb mignonette? Don't mind if we do!
- Maximum Texture - In a bid to mitigate the impact of 'flavour fatigue' (essentially, consumers becoming bored of flavour repetition) producers are looking to texture to pique sensorial engagement. Spring product launches have really dialled-up the textural elements - with fun fillings, toppings and coatings taking things up a notch. Bold contrast is the name of the game here… Think crisp pangrattato atop creamy primavera pasta, boba-style drinks inclusions in cocktails, and popping candy… on whatever you like!
- Purple Reign - Ube, the purple yam beloved of Philippines cuisine, has been stealing the limelight for some time - but this Spring it has really taken centre stage. Starbucks and Costa in the UK have both released vividly violet ube-based drinks, hot on the heels of the US and Australia where the ingredient is booming. It's becoming a serious challenger to matcha among Gen Z drinkers thanks to its impactful colour and nutty-sweet flavour – but ube is also seeing the love in cocktail lounges and ice cream parlours, bakeries and health food stores where its being positioned as a clean-label antioxidant and fibre rich 'superfood'. Hip, hip, ube!
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