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In the first Food for Thought Leadership episode of 2026, hosts Chris Campbell and Rebecca Fryer lead an editorial roundtable focused on the 2026 food industry outlook. They are joined by The Food Institute’s Kelly Beaton, George Hajjar, and Anna Kinder to unpack early signs of a potential foodservice rebound, the rise of fiber as the next major wellness focus, and how GLP-1 medications are reshaping consumer behavior, menu strategy, and product innovation across the food industry.
The discussion dives deeper into 2026 food industry trends influencing culture and consumption, including the continued growth of non-alcohol beverages, increasing demand for clean labels and transparency, and a consumer redefining value through the lens of price, quality, and convenience. Global flavors remain a key driver, evolving toward hyper-regionality and third-culture cuisine as consumers balance authenticity with experimentation.
Rounding out the episode, the team explores how 2026 food industry trends are accelerating change in technology and retail. Artificial intelligence and automation are moving from experimentation to essential tools for efficiency and food safety, while private label and challenger brands continue to reshape retail shelves. Together, the episode delivers a clear, forward-looking perspective on the forces shaping the food industry in 2026.
Transcript (Edited for Brevity/Clarity)
Foodservice Outlook
Chris Campbell: I’m most interested in where foodservice goes in 2026. We’ve seen weakness for a couple of years, outside of a few standout winners capturing outsized wallet share. But I’m seeing signals that we may be nearing a turnaround—forecasts suggesting growth in both traffic and dollar sales. If that happens, it could be a major shift. If not, and we see continued softness, that’ll be disappointing—but it’s the storyline I’ll be tracking most closely.
Fiber Takes the Wellness Spotlight
Rebecca Fryer: I’m watching fiber. If 2025 was the year of protein, 2026 could be the year fiber gets the “protein treatment.” People are realizing too much protein without enough fiber can create digestive issues, and fiber is becoming the necessary counterbalance. I’m also watching for the next breakout “unicorn” brand—the next Olipop or Liquid Death that reshapes how we think about food and beverage trends.
Chris Campbell: That “fiber needs the protein treatment” idea really resonates. Most consumers still aren’t getting enough fiber, while protein has dominated the spotlight—so there’s a big opportunity for brands to educate and win.
GLP-1s and the Next Wave of Menu Strategy
Anna Kinder: GLP-1 usage is going to keep transforming both retail and foodservice. Fiber becomes an even bigger lever for consumers on these medications, which is accelerating interest in gut-health-forward products. What’s especially interesting is the spending pattern: retail food-and-beverage spending can decline within this group, while restaurant spending can actually increase.
That creates a real opportunity for operators. Consumers are looking for items that are high in protein and fiber, but lower in carbohydrates—especially sugar. They’re also seeking smaller portions, which can help manage food costs. We’ve already seen brands lean in, from Smoothie King’s GLP-1-support menu to independents rolling out GLP-1-friendly or Ozempic-style menu callouts.
In retail, I expect more front-of-pack signaling around GLP-1-friendly positioning, though regulatory scrutiny could increase as the space matures. We’re also seeing crossover effects, like reduced alcohol consumption among GLP-1 users, which ties directly into beverage trends.
Non-Alcohol Goes Mainstream
Chris Campbell: Non-alcohol really took off in 2025. Where do you see it heading in 2026?
Anna Kinder: The growth trajectory should continue. Fewer consumers are drinking overall, and culturally it’s become far more acceptable—especially among younger generations—to drink less or not at all. We’re also seeing new “third spaces” emerge, where socialization doesn’t revolve around alcohol.
A big theme is flexibility. Many non-alcohol buyers still purchase traditional alcohol but alternate between the two—what Gen Z often calls “zebra striping.” Access and innovation are also driving adoption, with more venues carrying NA options and more product innovation across spirits and RTD formats.
Clean Labels and Transparency
Chris Campbell: Clean labels seem to be uniting camps that once felt divided. Where is that headed?
Anna Kinder: Clean label demand should continue to grow. It’s no longer just about removing artificial ingredients—it now includes processing methods, sourcing, sustainability, packaging, and transparency. Certifications are becoming more important as brands look for ways to differentiate, and personalization is emerging too—not just what products don’t contain, but what functional benefits they can deliver.
The Stressed Consumer and the New Definition of Value
Chris Campbell: The consumer has been under pressure—geopolitics, tariffs, lingering inflation. George, what are you seeing?
George Hajjar: Value is the common thread across income levels. Consumers are more promotion-sensitive, more willing to shop around, and more focused on stretching food dollars. That includes buying proteins in bulk, freezing items, and turning to social platforms for recipes that keep meals interesting without increasing costs.
What’s notable is that while consumers are cutting back in many areas, spending on health and wellness remains resilient. Loyalty is also weaker—shoppers are increasingly willing to move between retailers to find the best deal.
Global Flavors, Hyper-Regionality, and Fusion
Chris Campbell: Global flavors have been big for years. What changes in 2026?
George Hajjar: It’s the same trends, but more refined. We’re seeing hyper-regionality—specific ingredients and dishes tied to specific places. Middle Eastern cuisines, particularly Lebanese, continue to gain traction. We’re also seeing growth in third-culture cuisine, where chefs blend influences from multiple cultural backgrounds.
There’s also a bifurcation between health-forward global flavors and indulgent ones, often appealing to the same consumer in different moments. Fermented foods, pickled products, and globally inspired sweets are all part of that mix.
Chris Campbell: How does authenticity factor in when cuisines blend?
George Hajjar: Different generations respond differently. Older consumers often prioritize traditional authenticity, while younger consumers lean into experimentation and experience. That generational shift is a major tailwind for fusion.
AI, Automation, and Operational Efficiency
Chris Campbell: Kelly, 2025 felt like the year AI became real. How do you see it now?
Kelly Beaton: In 2025, AI shifted from experimental to essential across food and beverage. It’s now embedded in guest-facing experiences, supply chain optimization, and manufacturing. We’re seeing AI help robots handle more complex tasks, improving accuracy and speed.
Chris Campbell: Does automation accelerate in 2026?
Kelly Beaton: Yes. Expect more investment in automation, including digital twins, predictive supply-chain models, and enhanced food safety systems. Computer vision and predictive maintenance will help prevent contamination and cold-chain failures. Cost remains a barrier, but labor pressures are making automation harder to ignore.
Value as Price, Quality, and Convenience
Rebecca Fryer: Value continues to dominate the conversation. What does it really mean today?
Chris Campbell: Value has three components: price, quality, and convenience. Price matters, especially after years of inflation. Quality still commands a premium for many consumers. And convenience is critical—people continue paying for delivery and time-saving solutions even when it costs more. Brands need to communicate value across whichever dimension matters most in the moment.
Retail: Private Label vs. Challenger Brands
Rebecca Fryer: If private label had its moment and challenger brands surged, what happens next?
Chris Campbell: Private label will continue to grow, with more stratification across tiers. But challenger brands pose a unique threat by competing on innovation, wellness, emotional connection, and speed. Private label can move quickly too, but legal tensions—like copycat lawsuits we saw in 2025—are something to watch.
At scale, private label is already enormous. Some retailers’ portfolios rival top food manufacturers. The next phase will be about differentiation, not just price.
Retail Formats That Could Win
Rebecca Fryer: Which retail formats are best positioned in 2026?
Chris Campbell: It depends on the consumer. Premium retailers can continue to win higher-income shoppers. Club and mass benefit from bulk value. Discount retailers remain strong as shoppers spread trips across channels.
And one prediction: Amazon may finally crack grocery in a meaningful way. With stronger integration between stores, delivery, and logistics, 2026 could be the year Amazon begins fully delivering on the promise of its grocery ambitions.
