Spring and summer 2026 will push retailers toward fresher, simpler, and more functional foods as GLP 1 users reshape perimeter shopping. Rising demand for high protein and convenience driven products is setting the pace for innovation.
QSRs are losing ground as consumers cut spending and demand better food quality, menu diversity, and real value. New data shows diners gravitating toward healthier, customizable, and globally inspired options, pressuring fast food chains to rethink innovation fast.
KFC is leaning on Taco Bell-style innovation and data-driven menu engineering to revive slipping U.S. sales and recapture relevance with trend-hungry consumers. But experts warn that flashy LTOs won’t matter unless the chain fixes core product quality.
Federal regulators are stepping back just as wearable platforms gain predictive capabilities. That combination could reshape product formulation, marketing claims, and compliance strategy across the F&B industry.
