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Food Trends 2023

This article provides an overview of food trends suggested by top industry associations and organizations and those that appear in several other reputable lists.

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Updated:

January 25, 2026

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Plate of food. Credit: Edgar Castrejon (unsplash)

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Food trends develop based on many factors, with the process best summed up as "inexact science, a blend of research, intuition, wishful thinking, and cribbed retailer data" (The Guardian, 2021). What professional chefs then adopt for their menus (Datassential, n.d.) appears on our friends, family, and influencers' social media posts, is highlighted on cooking shows and reality cooking competitions and is included in food and alcohol-focused magazines and websites. In addition to those with direct access to consumers, growers, and manufacturers are also crucial in the discussion, as they supply the ready-to-consume foods and ingredients for value-added processed products sold through retail.

Food Trends Matter

Furthermore, our time to prepare meals, cultural flavors, our perceptions of the environment, and our actions regarding the availability of renewable and non-renewable resources greatly influences our eating behaviors and attitudes. Nevertheless, most consumers are impacted by these forces when seeking something "new" to eat.In addition, the macroeconomic conditions in the United States and internationally will shape consumer shopping behaviors for food in 2023. Employment levels, interest rates, inflation, and, following, consumer confidence all affect how people feel about their spending power and what kinds of food they will buy.

Plant-Forward Eating, Plant-Based Proteins, and Plant-Based Foods

Overall, consumer interest in including more produce in their diet is increasing.Of those surveyed, 57% would like to increase their fruit and vegetable consumption, which is a 10% increase over responses collected in 2021 (Datassentials, 2022).

The "plant-forward" eating style has recently been defined as "[a] style of cooking and eating that emphasizes and celebrates, but is not limited to, foods from plant sources—fruits and vegetables (produce), whole grains, legumes (pulses), nuts and seeds, plant oils, and herbs and spices—and reflects evidence-based principles of health and sustainability." (CIA, 2020) A more direct explanation is: "If there is protein, the first priority is a plant-based protein. If there is an animal-based protein, it is not at the center of the plate, but rather a contributor to the plate." (Yale, 2020). Consumers choose to follow the plant-based eating style for many reasons, such as lowering the risk of a particular disease and health conditions and environmental concerns (SEAG, n.d.).

Plant-based proteins, such as grains, lentils, and garbanzo beans, are becoming increasingly popular among consumers due to their high nutritional content and affordability. Plant-based protein sources include lesser-known food ingredients such as pea protein, algae, fungus-based proteins, and seitan (made from wheat gluten). As more people look for ways to reduce their meat consumption, plant-based proteins will likely become even more mainstream in the years ahead. The main reasons why consumers aged 18 and older ate plant-based proteins included being a good source of protein (18% of responses). With a 1/3 cup of white wheat pasta having 3 grams of protein and the same amount of quinoa having 6 grams, simple substitutes like this can help someone on a 2,000-calorie meet their daily protein needs (50-175 grams of protein/10-35% of calories) (Mayo Clinic, 2022). Consumers interested in increasing the protein content of the snacks they consume can easily find high-protein tortilla chips with 19 grams of protein per serving (see Questnutrition.com).

Other reasons consumers aged 18 and older ate plant-based proteins were to add variety to their diet (16%); they were perceived as being healthier than meat (14%); they enjoy the taste (13%); good value (10%); and animal welfare reason, being better than for the environment than meat, and the family enjoys the products, all of which were each selected by 6% of survey participants (Mintel, plant-based Proteins – U.S.- 2022, paywall).

While 61% of consumers consider themselves omnivores, 29% of consumers belong to one of the four "meat limiter" segments: flexitarians (occasionally eat animal-based products), pescatarians (consumes fish but not meat and poultry), vegetarians (do not eat meat, poultry, fish, or seafood), and vegans (excludes all animal products including dairy and eggs) (Datassentials, 2022). Other research indicates that an even more significant proportion, 1/3, of U.S. consumers consider themselves flexitarians. It is this consumer group who are the primary target for plant-based products, along with Millennials (born between 1980 and 1995), Gen Z (born between 1996 and 2010), parents of Generation Alpha (children born since 2010), and Asians (GFI, 2023)

What is plant-based food?: "any food product made with 100% plants is a plant-based food. Plant-based foods are made from plants, such as chickpea-based chicken nuggets or pea-protein burgers made entirely of plants. Other examples are nut milks and soy products. It also includes produce in any form (fresh, canned, frozen, etc.)" PGH (n.d.).According to the Hartman Group, 2021, 48% of consumers indicate that they look for products labeled "plant-based," (Hartman Group, 2021) and 31% seek out plant-based proteins to include in their diets. What some readers may want to know is: "What has been the interest and response to plant-based meat substitutes?"According to Datassential, 71% "of Americans have tried a plant-based burger or other meat alternatives", and 40% of consumers say that they plan to purchase plant-based meat substitutes in 2023 (Datassential, 2022)While there has been a certain level of acceptance, there are perceived barriers that influence consumers not to buy or consume the products, such as the product's taste, flavor, or texture, that plant-based meats are not as nutritious or filling as animal meats, that plant-based meats are more expensive than the comparable animal-meats (Mintel, plant-based Proteins – U.S.- 2022, paywall), and that they are "too processed." One of the plant-based trends that should be more prevalent is that clean ingredients "will be the new standard, as plant-based products shift from being a novelty, which people purchase initially for the type, to a health food item" (Garwood, 2022).

Sustainability

Aside from health benefits, environmental concerns drive plant-based products and produce consumption (Datassentials, 2022). Along with interest in flavors and ingredients, consumers also care about how products are made and their packaging choices. Consumers are becoming more aware of the environmental impact of food waste and are increasingly looking for ways to reduce their own waste. According to a study conducted by HealthFocus (Nunes, 2022), the top five environmental concerns that are important to consumers are a) plastic waste, b) pollution, c) chemicals in the food supply, d) climate change, and e) food waste. Sources indicate that "over 30% of all food produced globally is lost or goes to waste" and that 95% of consumers want to "do their part" to prevent this, with 60% willing "to buy more upcycled food products" (see Upcycledfood.org) Items include a) gluten-free okara four, which "is a low-car, keto-friendly flour made from the pulp leftover from soymilk processing," (see: Renewal Mill Gluten Free Baking Flour) b) snacks made from fruit rinds, (for example, Rindsnacks) c) pasta made with upcycled barley, wheat, and rye, (for example Regrained) and d) vodka made with beer that does not meet quality expectations or is made from "excess bake goods." (see Misadventure Vodka).

While there are several websites and mobile apps that a) help consumers learn about a food's shelf life, (see the USDA, FDA FoodKeeper app) b) allow consumers to track and manage foods in their pantries (see No Waste app), c) provide a platform for neighbors to share food that might go to waste (see Olio app), or d) even find food retailers in their area with discounted items nearing their expiration date (see Flash app), small agricultural businesses can easily provide such information in newsletters, on social media platforms, and in messages with pick-up instructions that they send to community supported agriculture members.

Aside from an interest in what ingredients are in the foods they eat, consumers "will look for companies to be transparent about the impacts of their products, packaging, [and] transportation" (Supermarket News, 2022). While less of a factor than price, brand, quality perception, and convenient access, product packaging accounted for 20% of a consumer's fresh fruit and vegetable and 24% of packaged food purchasing decisions (McKinsey & Company). Trend Hunter (2022) notes in their 2023 Trend Report that sustainable packing, packaging that is "easily recyclable, or even compostable" to eco-friendly plant-based food coatings, which "could replace plastic packaging," is one way that businesses can meet consumer need to "reduce their personal impact" on the environment. Other Steps that food industry members can take to become sustainable include using compostable adhesives and educating consumers about properly recycling materials.

A survey conducted in 2021 indicated that over half of U.S. consumers were willing to pay extra for a "sustainable version of products" and that willingness to "switch brands/products for sustainability reasons" was highest among Gen Z consumers (18-24-year-olds), 64% willing to do so, and Millennials (25-39-year-olds), 65% were willing, compared to Gen X (40-60-year-olds), 57%, and Boomers (over 60 years of age), 39%. Other research confirms these findings and indicates that a greater percentage of the two younger generations are "probably willing" or "definitely willing" to pay more for "greater sustainability" (see c.o.nxt).

Flavors

"Extreme flavors of all kinds are booming right now. Consumers are not only tolerating bolder flavors, like spice and sour, but they expect it" (Davidson, 2022). According to Mintel (2021), 27% of consumers "go out of [their] way to try new flavors," and 54% "sometimes try new flavors." When segmented by gender, 30 and 24% of men and women, respectively, "go out of [their] way," and 51% of men and 57% of women "sometimes" seek new flavors. While 24% of participants between 18 and 24 years of age "go out of [their] way to try new flavors," even more 25-to 34-year-olds (42%) and 35-to-44-year-olds (40%) do so. Thus, it is best for a food industry member to find new and exciting flavors to attract consumer attention.

A report published by Yelp indicated that online searches for pickle-flavored foods "were up 55%" in 2022 (Yelp.com, 2022). Pickled flavors can offer a unique twist to traditional food items. Pickles, kimchi, miso, beet kvass, beer, and kombucha are some of the "sour and umami flavors" that Food Technology Magazine (2022) indicated will be prevalent. Others include tempeh, sauerkraut, and seaweed. Also, expect to see a greater interest in chilies from other continents (e.g., Peruvian pepper, rocoto pepper, espelette pepper) and foods made with chilis, such as chaat masala, a North India spice blend, enter the marketplace in 2023 (Spoonshot, 2022). Other trending cuisines include Southeast Asian countries (Vietnam, Singapore, Philippines), the Caribbean (Puerto Rico, Cuba, Dominican Republic), and South America (Argentina, Brazil, Chile) (Berry, 2022).

Ancient Grains

What exactly is an ancient grain? An ancient grain is a "grain that has been largely unchanged during the past several hundred years" (Bricher, 2022). Some of the benefits of ancient grains include being high in protein and fiber and containing essential vitamins and minerals. These grains are a great option for people who want to diversify their diet without compromising taste (Gelski, 2022). Grains can be milled and used as wheat-based flour substitutes (e.g., rye, buckwheat, teff, millet, sorghum), served in place of white rice or pasta (e.g., sorghum, millet, farro, quinoa), and ingredients in soups, stews, or salads (e.g., kamut, freekeh, barley)

Ancient grains that, according to research conducted by Arden Mills (2021), at least 86% of U.S. consumers were at least "somewhat familiar" with include pumpkin seeds, chickpeas, flax seeds, buckwheat, chia seeds, and quinoa. Slightly fewer, but more than half of those surveyed, were at least "somewhat familiar" with sorghum and millet. Millet is poised to be an important food in 2023, as the United Nations has dubbed 2023 the "International Year of Millet" (Gelski, 2022).

Grains that fewer survey participants were "somewhat" or "very familiar" with (Ardent Mills, 2021), along with their uses
Ancient Grain	Combined percentage of those "somewhat" and "very familiar"	Uses
Spelt	37%	Flour is used in pasta and bread
Amaranth	30%	Grain is used similarly to quinoa; gluten-free
White Sonora	15%	Oldest American wheat; used to make tortillas
Teff	12%	Gluten-free; flour is used to make injera, an Ethiopian flatbread

Sources: Ardent Mills (2021). Consumers Healthy Eating/Ancient Grains; breadtopia.com; webmd.com; sorghumcheckoff.com

One factor that influenced consumer interest in ancient grains is that some (e.g., amaranth, fonio, millet, sorghum, and teff), but not all, are gluten-free. Among consumers aged 18 and older who bought rice/rice dishes within the previous three months. Seventy-two percent of those surveyed indicated that brown rice is healthier than white rice, and 66% responded that "blends of rice and ancient grains are a healthier alternative to plain rice" (Mintel, 2021). Products made with ancient grains may be perceived as premium offerings or providing more benefits than those made with more mainstream ingredients, as 66% of shoppers are "willing to pay more for products made with ancient grains." Circling back to other trends discussed in this article, the protein and fiber content for a 2-ounce serving of chickpea pasta is 11 grams and 8 grams, respectively, 13 grams of protein and 6 grams of fiber for red lentil pasta, compared to 7 grams of protein and 3 grams of fiber for white pasta (Mintel, 2021).

Alternative Sweeteners

The trend of healthier sweeteners has grown recently, with consumers looking for alternatives to traditional sugar and high fructose corn syrup. Natural sweeteners such as honey, maple syrup, and agave nectar have become staples in both restaurants and grocery stores. Consumers are increasingly looking for ingredients that are "better for you," and there is also a trend toward "clean label sugar substitutes" (Reilly, 2022). Some examples are coconut nectar, coconut sugar, fruit juices, and monk fruit.