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.
Consumers are craving “feelable flavor,” driving brands to explore cooling, warming, and tingling trigeminal sensations that deepen emotional and sensory engagement. These effects are quickly becoming powerful tools for innovation in functional, NA, and better‑for‑you products.
Plant-based brands, unique textures, and bold global flavors are reshaping the ice cream category. As billion-dollar deals churn, brands are focused on innovation in a competitive, sensory-driven market.
This fall, the Gen Z food trends are smoky, global, and TikTok-approved, according to Chartwells’ 2025 campus dining forecast. From ube brunch items to Monster Matcha, flavor innovations are meeting students where they scroll.
Hispanic consumers are reshaping the food industry with health-driven choices, flavor curiosity, and rising purchasing power. Brands ignoring this shift risk falling behind as authenticity and wellness become the new growth frontier.
The One Big Beautiful Bill Act spices up tax strategy for F&B businesses, unlocking R&D credits and full depreciation on production investments. Tip and overtime tax breaks sweeten the deal for frontline staff.
Flavors like matcha, hot honey, and pickles are surging in 2025, driven by viral trends and nostalgic cravings. Social media-savvy consumers are rewriting the flavor playbook – and retailers are hustling to keep pace.
Today’s consumers are seeking more nuanced, complex spice experiences – and brands are delivering them. For example, Arkay Beverages leverages capsaicin in its non-alcoholic spirits to replicate the kick of standard liquor, adding sensory thrills and functional perks to zero-proof cocktails in the process.
