Blackcurrants Are Having a Moment

For years, açaí has been the poster child of the superfruit world.

From smoothie bowls and supplements to wellness cafés and health food stores, the Amazonian berry has built a reputation as one of the most sought-after fruits on the planet.

But a new berry is stepping into the spotlight.

In late 2025, global flavour authority McCormick named Black Currant its 2026 Flavor of the Year, describing it as an emerging "it berry" poised to influence food, beverage, and wellness trends around the world.

Shortly afterward, renowned American culinary expert Chef Jamie Gwen referred to blackcurrants as "the new açaí" during her nationally syndicated Food & Wine with Chef Jamie Gwen podcast while interviewing ViBERi founder Tony Howey.

Taken together, these endorsements highlight a growing global interest in blackcurrants—not only for their distinctive flavour, but also for their impressive nutritional profile.

So why are blackcurrants attracting so much attention?

What Makes Blackcurrants So Special?

Blackcurrants have been cultivated and enjoyed across Europe for centuries, yet many consumers outside Europe are only now discovering their remarkable nutritional qualities.

Like açaí, blackcurrants contain naturally occurring polyphenols, including anthocyanins—the pigments responsible for their deep purple colour.

Anthocyanins are antioxidants found naturally in many colourful fruits and vegetables and are widely studied for their role in plant biology and human nutrition.

What makes blackcurrants stand out is the concentration of these naturally occurring compounds alongside their exceptional Vitamin C content.

Blackcurrants vs Açaí: A Nutritional Comparison

Açaí deserves its reputation as a nutrient-rich berry, but blackcurrants compare remarkably well—and in some areas exceed açaí's nutritional profile.

Naturally Rich in Vitamin C

Blackcurrants are among the richest natural sources of Vitamin C found in fruit.

Vitamin C contributes to:

• Normal immune system function
• Normal collagen formation
• Protection of cells from oxidative stress
• Reduction of tiredness and fatigue

Açaí, while rich in other beneficial nutrients, contains considerably less Vitamin C than blackcurrants.

Exceptionally High Anthocyanin Content

Blackcurrants are particularly rich in anthocyanins, including delphinidin and cyanidin compounds.

These naturally occurring plant compounds contribute to the berry's dark colour and high antioxidant capacity.

Studies comparing berries frequently place blackcurrants among the richest sources of anthocyanins available in the human diet.

Nutrient Density Beyond Antioxidants

Blackcurrants also naturally provide:

• Dietary fibre
• Potassium
• Manganese
• Polyphenols and flavonoids

This combination of nutrients is one reason nutrition researchers continue to study blackcurrants and their role within healthy dietary patterns.

Why New Zealand Blackcurrants Are Different

Not all blackcurrants are grown under the same conditions.

New Zealand blackcurrants are cultivated under some of the most intense sunlight conditions in the world. The country's unique latitude, long daylight hours, and clean growing environment encourage the development of anthocyanins and other naturally occurring plant compounds.

Research has shown that growing conditions can significantly influence the nutritional composition of berries, helping explain why New Zealand blackcurrants have attracted growing interest from scientists, nutrition professionals, and food innovators alike.

At ViBERi, our blackcurrants are grown in the pristine South Canterbury region, where mountain-fed water, fertile soils, and abundant sunshine help produce exceptional fruit.

Why Blackcurrants Are Becoming the Next Superfruit

Consumer interest in blackcurrants has been steadily growing for several years, but 2026 may prove to be a turning point.

When McCormick selected Black Currant as its 2026 Flavor of the Year, it wasn't simply recognising a popular ingredient. McCormick's annual Flavor Forecast is closely watched by food manufacturers, chefs, retailers, and product developers around the world because of its track record in identifying emerging consumer trends.

At the same time, wellness consumers are increasingly looking beyond familiar superfoods and seeking nutrient-dense foods supported by both tradition and modern research.

Blackcurrants fit that trend perfectly.

They offer:

• Exceptional Vitamin C content
• Naturally occurring anthocyanins
• A rich antioxidant profile
• A unique sweet-tart flavour
• Growing scientific and culinary interest

It's no surprise that leading voices in food and nutrition are beginning to take notice.

Are Blackcurrants the New Açaí?

Perhaps the answer is yes—but not because they're replacing açaí.

Rather, blackcurrants represent the next evolution of the superfruit category.

As Chef Jamie Gwen observed, blackcurrants are increasingly being recognised as "the new açaí" because they combine exceptional flavour, impressive nutrition, and growing consumer awareness.

And with McCormick naming Black Currant its 2026 Flavor of the Year, the momentum behind this remarkable berry appears stronger than ever.

For consumers looking to add more nutrient-rich, colourful fruits to their diet, New Zealand blackcurrants are proving that one of the world's most exciting superfruits has been hiding in plain sight all along.

Want to give them a try for yourself? Check out our ViBERi Starter Pack, featuring ViBERi's organic blackcurrant powder and freeze dried berries. 

References

McCormick Flavor Forecast 2026 – Black Currant Flavor of the Year.

Food & Wine with Chef Jamie Gwen Podcast featuring Tony Howey, ViBERi, March 2026.