The next phase of plant-based growth is beginning to take root. New SPINS data, global flavor innovation, and the growing influence of natural retailers suggest 2026 could be a pivotal year – if brands rethink value, positioning, and proof-of-concept strategies.
Casual athletes are influencing F&B trends, fueling demand for premium protein, hydration, and functional snacks. With wellness spend rising as other categories pull back, savvy brands must meet this lucrative consumer base where they play.
Chicken appears poised to keep its protein crown in 2026, buoyed by strong availability and foodservice versatility. But shifting consumer value dynamics and disease risks could elevate eggs and pork to unexpected growth.
Flavor forecasters say 2026 belongs to the color black—think sesame, currant, garlic, soybeans, and grass jelly. From nutty lattes to bold mixology, these dark-hued trends promise premium appeal and global inspiration for forward-looking food innovators.
Fiber is rapidly taking protein’s place as the star of functional food. With rising demand for gut health and metabolic support, as well as a massive nationwide fiber gap, CPG brands have a rare opportunity to lead the next wave of nutrition innovation.
Nisshin OilliO America’s new B2B hub helps restaurants improve kitchen efficiency, reduce waste, and elevate menu value.
Fiber and metabolic eating are poised to eclipse protein and fasting in 2026, reshaping diet trends. GLP-1 drug influence and global flavors will drive menus toward nutrient density, smaller portions, and adventurous health-forward dining.
GLP-1 drugs are reshaping consumer habits, pushing food makers and restaurants to rethink portions, menus, and indulgence. Circana forecasts lasting demand for protein-rich, wellness-focused options as health-conscious behaviors persist even beyond GLP-1 use.
In The Food Institute’s latest Food for Thought Leadership episode, Robyn Carter of Jump Rope Innovation explains how consumers’ demand for authenticity and simplicity is reshaping food retail, restaurants, and wellness, and why “real” is the future of food.
A deadly Listeria outbreak tied to ready-to-eat pasta has triggered massive recalls and renewed scrutiny of sanitation lapses. Experts warn that cold-loving pathogens and hyper-efficient supply chains are a recipe for cross-brand disaster.
Fiber is shedding its stodgy image and emerging as a gut-health powerhouse, flavor-forward snack hero, and even a microplastic-fighting ally. From baby formula to seaweed chips, it’s the next big thing in functional food.
GLP-1 drugs are shrinking appetites and supercharging demand for nutrient-dense, snackable formats. Precision eating is rewriting menus and appears to be reshaping the future of food, drink, and wellness.
The U.S. mushroom supplement market hit $1.1 billion in 2023, growing at double-digit rates as functional foods move from niche to mainstream. Lion’s mane, reishi, and cordyceps mushrooms are now showing up in products ranging from chocolate to coffee.
Plant-based products often bear the brunt of the blame for the health issues associated with ultra-processed foods (UPFs), but experts note that meat and dairy UPFs may pose greater risks. With competing definitions and a new non-UPF verification program in the works, consumer education remains key in understanding what really makes a food “ultra-processed.”
As consumers continue to take their health and wellness goals seriously, GLP-1 drug usage will continue to grow. With as much as 20% of U.S. adults taking or considering the medication, the food and beverage industry must adapt to these consumer need states.
A new study suggests that eating a daily handful of walnuts may improve sleep quality by boosting melatonin levels and reducing daytime sleepiness. While more research is needed, walnuts also offer a wide range of other perks – from heart health to brain function – making them a smart choice either way.
Starbucks is diving into the booming “proffee” trend with protein-packed lattes and cold foam, now a permanent menu fixture. As rivals race to meet protein-hungry consumers, functional coffee is brewing billion-dollar growth.
As more consumers turn to GLP-1 medications, the demand for products high in fiber and protein is booming, but many traditional formulations contain allergens like gluten and dairy, making it difficult for some to find options. However, that’s changing.
Recent research has revealed that endurance athletes can improve their performance by consuming significantly more carbohydrates than previously advised, prompting a surge in energy gel sales. However, many athletes are reaching for a cheaper – and tastier – alternative found in kids’ lunch boxes.
Creatine’s comeback isn’t just for athletes – the supplement is now a $1.1 billion wellness juggernaut. With aging consumers and GLP-1 users fueling demand, food brands are giving the supplement a long look.
GLP-1 weight-loss drugs are fueling demand for high-protein drinks, but digestive side effects and long-term health concerns loom. Meanwhile, food giants like Danone are racing to serve this booming market.
Americans get over half their calories from ultra-processed foods. New research, guidelines, and expert advice offer a roadmap for healthier eating habits.
Post-pandemic consumers crave mental clarity, but trendy snacks often miss the mark. Experts urge F&B brands to spotlight whole foods, omega-3s, and gut-friendly nutrients to support brain health.
Squid – a domestic, nutrient-rich, and eco-friendly protein – is largely overlooked in America’s protein lineup. The Hermit brand of calamari jerky challenges food leaders to rethink underutilized ocean fare before reaching for lab-grown innovations. (Sponsored Content)
Michelob Ultra is winning over wellness-minded drinkers by positioning beer as a lifestyle choice, not just a weekend indulgence. Its low-cal, fitness-friendly appeal offers a playbook for beer brands attempting to stay relevant.
Functional chocolate is on the rise, boasting add-ins like mushrooms and collagen. Experts weigh in on the science, the strategy, and whether it’s more hype than health.
While protein remains a top nutrition trend, health experts argue it’s often overhyped. Many Americans already get enough, and whole food sources may be healthier than processed protein products.
Over the past few weeks, CPG giants have pledged their support in removing select artificial food dyes in an apparent bid to align their practices with the U.S. Department of Health and Human Services and …
Antioxidants can help reduce inflammation and ward off chronic disease, but they barely scratch the surface of what blueberries have to offer. Here’s why dentists, doctors, and dietitians want consumers to eat more of them.
The restaurant industry’s mental health crisis is finally in the spotlight, and Chef Chris Aquilino is leading the charge for change. Through advocacy, he’s helping kitchens shift from burnout to balance, one step at a time.
Meat is reclaiming its spot on consumers’ plates as the benefits of protein-heavy diets are noted on social media. With fresh meat sales projected to surpass $137 billion this year, the industry is sizzling.
GLP-1 drugs like Ozempic are reshaping consumer appetites, with nearly half of users eating less beef. As this trend accelerates, meat producers face a challenge, while plant-based brands are presented with an opportunity.
At the recent 2025 BMO Farm to Market Conference, consumer interest in personal wellness created plant-based tailwinds. Kroger, SunOpta, and Remedy Organics were among businesses weighing in on the future of the sector.
The growing demand for diabetes-friendly snacks presents a lucrative opportunity for the food industry to merge taste with nutritional balance. With consumers increasingly seeking blood sugar-friendly options, a new movement related to snacking has taken root.
