Food Trends 2026

Food and beverage trends in 2026 build directly on patterns from 2024–2025 (see previous year's trends here: Food Trends 2025, Food Trends 2024) but with a sharper focus on price pressure, nutrition (especially protein and fiber), and social‑media-driven flavor and product discoveries. For farm markets, on-farm retailers, and food businesses, 2026 is a year to lean into "better‑for‑you comfort," fiber-rich produce, accessible protein snacks, textural snacks, and bolder global flavors, while helping customers navigate economic uncertainty.​

Economic context: prices, confidence, and eating out

Food inflation has moderated but not disappeared: from December 2024 to December 2025, price increases differed widely by category, with eggs coming down from previous spikes while beef, sugar, and sweets remain elevated due to tight cattle supplies and a cocoa shortage. Dairy prices (milk, cheese, butter) have softened because of oversupply and weaker demand, especially in fast food.​ You can track the Consumer Price Index (CPI) through the USDA Economic Research Service (ERS): Food Price Outlook.

At the local level, grocery costs vary markedly by city; for example, a simple basket (bananas, eggs, potatoes, coffee, apples, milk) costs about 20 dollars in Philadelphia versus roughly 17 dollars in Boise in early 2026, and even declined slightly in Boise over a few weeks, illustrating how competition and operating costs shape prices. Consumers are responding: in a national Purdue University (Consumer Food Insights) survey, 82% report changing shopping behavior due to high prices. The top behavioral changes mentioned are seeking sales, using more coupons, trading down to cheaper brands, and cutting back on non-essential treats.​

Consumer confidence data show a mixed picture: the Conference Board's Consumer Confidence Index dipped late in 2025 and early 2026, then rebounded in February. Younger adults (Gen Z and Millennials) and the Silent Generation are relatively more optimistic, while Generation X is now the least confident cohort. The University of Michigan's sentiment index reached its highest reading since August 2025 in February but still sits nearly 25% below January 2025 levels, with elevated concerns about prices and the labor market.​​

Food‑away‑from‑home patterns continue to evolve, and full-service restaurants have inched back ahead of limited-service outlets in share of spending, while "other" outlets (hotels, bars, non-commercial sites) are at their lowest share since the late 1990s. Within cuisine types, recent data highlighted a decline in the number of pizza restaurants since 2018, contrasted with growth in Mexican restaurants, coffee shops, and bakeries. This should be good news for on-farm bakeries and coffee programs that can offer an experience distinct from chains, emphasizing homemade, authentic offerings. Looking ahead, USDA's ERS forecasts for 2026 suggest overall food prices will rise about 3%, with food‑at‑home up 1.7% and food‑away‑from‑home up 4.6%, keeping restaurant spending under pressure.​​

Health and nutrition

In 2026, several high‑profile nutrition and health drivers intersect: rising use of GLP‑1 weight‑loss medications, updated dietary recommendations, evolving alcohol guidance, and growing reliance on health and ingredient‑scanning apps. GLP‑1 drugs are changing purchasing patterns; a 2025 study found that within six months of starting these weightloss drugs, households cut grocery spending by an average of 5.3% (8% in higher‑income households), with less spending on savory snacks, fast food, and coffee shops, but more on yogurt, fresh fruit, nutrition bars, and meat snacks. Notably, one-third of participants discontinued the drugs, and their food purchases returned to previous levels with slightly less‑healthy patterns, suggesting this segment will remain fluid.​​

Industry is responding with "GLP‑1‑friendly" positioning: smaller portions, higher protein, and labeling that highlights satiety and blood‑sugar support. Leading brands report strong growth in high‑protein yogurt and new protein‑plus‑fiber bowls, aligning both with weight‑management needs and broader consumer interest in protein. At the same time, an ERS analysis shows adult obesity has risen more in rural than urban areas, with recent estimates around 42% in urban areas versus 48.3% in rural, implying rural customers may be especially engaged with weight‑management and metabolic‑health offerings when access allows.​​

Nutrition guidance is also shifting: while core messages remain (three servings of vegetables and dairy daily, two of fruit, more whole grains, less added sugar and sodium), new recommendations emphasize protein at every meal, raise suggested protein intake from about 0.8 grams per kilogram of body weight to 1.2–1.6 grams, endorse full‑fat dairy, and advise avoiding ultra‑processed foods. Some dietitians have voiced concern that following these suggestions could push saturated fat intake above the traditional 10% of calories limit. Alcohol messaging has similarly seesawed: a 2025 U.S. Surgeon General advisory underscored the strong link between alcohol and cancer risk and urged limiting or avoiding drinking, yet subsequent communication headlines about "looser" guidance masked a core message that still urges less alcohol for better overall health.​​

Fiber, protein, and "clean" eating

A study published by the International Food Information Council (IFIC) indicated that consumers' definitions of what "a healthy food" is continue to evolve. Based on the report, the percentage of survey participants who selected "minimal or no processing" and "limited or no artificial ingredients or preservatives" as being "healthy" increased from 20% and 18%, respectively, in 2022 to 28% and 25%, respectively, in 2025. Also, between 2022 and 2025, the share of survey participants who selected "good source of protein" as a definition of a healthy food rose from 30% to 38%, while "good source of fiber" increased from 24% to 28%.​

The IFIC also published data on the "nutrients Americans are trying to consume and limit/avoid." As to what they are actively trying to consume more of, 70% of consumers in 2025 said protein and 64% said fiber, up from 62% and 56%, respectively, in 2021. Yet only about 5% of Americans meet the recommended daily fiber intake (25 g for women and 38 g for men), underscoring an important education and marketing opportunity. Help consumers identify fiber-rich foods by instructing them that a "high fiber" food contains at least 5 grams of fiber per serving, while 2.5 grams qualifies as a "good source."

A newer social‑media‑amplified concept, "Fibermaxxing," encourages people to "max out" fiber intake. In a September 2025, Datassential survey of 1,000 consumers, only 12% of participants recognized the term, but familiarity rose to 21% among Gen Z. Once shown a definition, 52% expressed interest in trying fibermaxxing, suggesting a potential opportunity for producers and retailers to connect with consumers and inform them that they can increase their fiber intake by adding familiar, easy‑to‑use foods like oats, vegetables, fruit, and higher‑fiber snacks to their diets. Introducing fiber through breakfast items (e.g., oatmeal bowls with fruit) and ready‑to‑eat snacks (e.g., produce‑based snack packs, whole‑grain bars) can ease adoption for less adventurous shoppers, according to Mintel.​​

Clean‑label concerns intersect with these nutrient priorities. As prior trend reports have noted, consumers across age groups increasingly seek shorter ingredient lists, recognizable components, and plant‑forward proteins such as beans, mushrooms, walnuts, and tempeh. For farm markets and local processors, this plays directly into strengths: minimally processed produce, simple pickled or fermented items, and small‑batch baked goods can be positioned as both wholesome and indulgent, especially when they highlight protein and fiber content.​

Produce and ingredients to watch: broccolini, cabbage, and beyond

Each year, trendspotters highlight specific fruits and vegetables poised for greater visibility. In 2026, broccolini, "a cross-bred variety of broccoli and Chinese broccoli […with…] crunchy florets along with willowy, edible stems and leaves and a mild, sweet flavor," according to FullTilt Marketing, has emerged as a "vegetable of the year," helped by social media buzz and marketer attention. A 3.5‑ounce serving provides more than 5 grams of fiber and about 35 calories, making it a strong fit with interest in fiber, low‑calorie sides, and vegetable‑forward meals. Broccolini is well-suited to Pennsylvania’s climate and requires little prep before being used in meals. It cooks quickly, can be sautéed, roasted, grilled, and is an ingredient in Italian, Indian, Chinese, Japanese, Thai, and West African dishes. FullTilt Marketing indicated that sweet potatoes deserve an "honorable mention," and that kahocha (a.k.a. kobacha squash or Japanese pumpkin) and endive are vegetables to "watch for in 2026-2027."

Pinterest's 2026 "Pinterest Predicts" report identified cabbage as another breakout vegetable, based on large increases in pins and saves for cabbage‑centered recipes between September 2024 and August 2025 compared to the prior year. According to the report, saves increased by 35% for sauteed bok choy and fermented cabbage, 45% for cabbage alfredo, 95% for golumpki soup, and 110% for cabbage dumplings. On the retail side, Amazon's grocery unit reported about 12% year‑over‑year growth in cabbage sales in 2025, with a 12% increase for pre-packaged cabbage, 25% for fermented cabbage products such as sauerkraut and kimchi, 16% for organic cabbage, and 23% for ready‑to‑eat salads. Cabbage's central role in sauerkraut, kimchi, and other fermented, gut‑health‑oriented foods ties directly to consumer interest in digestive health and functional foods, already highlighted in past trend reports.​ Cabbage

Snacking, texture, and flavor mashups

Snacking continues to dominate eating patterns, with Tastewise reporting a 17% year-over-year "growth in snacking occasions." According to asurvey conducted with U.S. consumers aged 18 and older, most consumers snacked at least once a day, with only 1% stating that they "never" snack, and some consumers now "graze" throughout the day instead of eating three full meals. Scanner data for 2025 showed dollar sales and unit sales for sweet snacks outpacing salty snacks, with strong dollar sales among certain snack segments. For sweet snacks, refrigerated snack bars saw notable sales growth (18.9%), followed by refrigerated yogurt (13.2%), and sweet goods (bakery) at 11.3%. Rice cakes led salty snacks with roughly 25% year-over-year dollar gains, followed by meat snacks (13.1%), and miscellaneous salty snacks (12.2%).

Texture has become as important as flavor in snack innovation. Tastewise analysis, published in early 2026, found sharp year-over-year increases in consumer interest for flaky (50%), crispy (49%), airy (43%), and gooey (43%) textures. Additional textural descriptors such as smooth (40%), crunchy (33%), soft (29%), chewy (27%), and sticky (20%) also feature prominently, with many successful products checking multiple boxes at once; mochi, for instance, delivers soft, chewy, and sticky attributes in a single bite. For bakers and snack makers, incorporating textural contrast—crisp toppings on soft bases, crunchy inclusions in bars, layered pastries—can enhance appeal without complex reformulation.​​

Gen Z snacking patterns illustrate how emotional drivers intersect with these product attributes. One study published by Innova Marketing Insights found that 62% of male Gen Z and 80% of female Gen Z respondents report that their snacking peaks in the afternoon, often as a mental break rather than a response to hunger. This underpins the concept of "permissible indulgence," where small, comforting, or nostalgic treats—ideally with some perceived health benefit—help punctuate busy work or study days. Messaging that speaks to "taking a break," "treating yourself," or "recharging" can resonate strongly with this group.​​

Flavor trends continue to build on the long‑running interest in "sweet plus something" combinations. Earlier emphasis on "swicy" (sweet + spicy), exemplified by hot honey, chili jams, and spicy maple, now branches into a family of mashups.

According to Supermarket Perimeter, consumers "look for more products that feature complex heat (smoky, fermented, aromatic); sour and bitter flavor profiles as the new “flavor thrill." The source described:

• Swokey (sweet + smoky): barbecue & brown sugar and chipotle & maple.​​
• Swalty (sweet + salty): salted honey, miso caramel, salted caramel.

Refrigerated & Frozen Foods indicated that "In this next wave, consumers will crave a wider spectrum of heat and nuanced flavors, consistent with their interest in global cuisine. Gen Zers, who make up America's most ethnically diverse generation, are proving especially pivotal in accelerating this trend," defining:

• Swangy (sweet + spicy + tangy): sweet chili sauce & tangy lime and spicy fruit salsa with lime & cilantro.​
• Savery (sweet + savory): miso brown butter, teriyaki sauce, and chocolate-covered bacon.​

These combinations appear across categories—from refrigerated and frozen entrees to sauces, snack bars, and bakery items—and can be adapted with regionally available produce and ingredients.​​

Nostalgia, sourdough, and global cuisines

In times of economic and social uncertainty, nostalgia remains a powerful force in food choices. The National Restaurant Association and other sources continue to highlight demand for comfort foods that evoke childhood or family gatherings, from retro candies and s'mores‑inspired "everything," to fair‑style foods and county‑fair flavors.These nostalgic offerings tap into memories of times with family and friends and special, once-a-year outings.Offering nostalgic foods and flavors at farm markets and restaurants can help consumers recreate, or reflect back on, these momentous occasions.​​

Sourdough, which surged during the pandemic, shows no sign of fading. Yelp's 2026 Trend Forecast report indicates rising interest, based on searches, for sourdough bread, cinnamon rolls, pizza, and even sourdough classes for the period of "September 2024 through August 2025 vs. the 12-month prior." This suggests opportunities not just in for bakery goods ag. businesses could offer, but also educational opportunities: sourdough workshops, sourdough starter kits, and recipe demonstrations can meet demand from hobby bakers who may have struggled on their own. Because frustration often drives hobby drop‑out, providing hands‑on help and ready‑to‑use starters can help build relationships with consumers.​​

Mental‑health‑focused eating continues to gain traction, with behavioral health sources promoting specific vegetables, such as leafy greens to "elevate mood," and other foods, such as whole grains to "sharpen focus and concentration. For markets and CSAs, this creates content opportunities: highlighting produce that aligns with these recommendations in newsletters and social media, or building "mood‑boosting" bundles, can connect everyday farm products to these wellness goals. At the same time, sustainability remains a broad but important value, with the National Restaurant Association indicating in their What’s Hot 2026 Culinary Forecast that sourcing local ingredients and using eco-friendly packaging to reduce waste needs to be communicated clearly to consumers, rather than presented as a vague claim.​

Global flavors, especially from Asia, continue to carry forward the momentum from previous years. Our past trends reports have emphasized Korean cuisine and fermented foods as key trend drivers; in 2026, regional Indian cuisines join that wave. Yelp's 2026 Food and Drink Trend Forecast points to rising searches for specific Indian regional styles and dining formats, from fine‑dining tasting menus to street‑food concepts.

Cuisine inspired by the state of Kerala in India:

• "39% of consumers are interested in trying"
• "Seafood, rice, coconut, veggie-forward dishes, and spices like curry leaves, turmeric, asafoetida (a pungent, funky, savory spice)," gum resin harvested from Ferula species plants.

Other Indian areas:

• Goa (e.g., seafood, rice, coconut, vegetables)
• Nagaland (e.g., smoked pork, rice, Naga Morich chilies, bamboo shoots, fermented soybeans)
• Himalayan regions(e.g., barley and other grains, goat, lamb, yak, foraged greens, wild mushrooms, ferns, root vegetables)

These cuisines offer vegetable-friendly and plant-based options, use similar spices to those in Mexican and "some Middle Eastern" cuisines, and appeal to consumer curiosity and interest in authentic and global flavors.Fusion concepts—such as Indian‑Mexican mashups, "the continuation of cross-culture synergies in 2026 is best when blending two prominent food cultures within a popular consumer format, especially [when] infusing cooking techniques with sophisticated spices/sauces/flavors."

Indian‑inspired tacos, habanero chicken tikka, or the use of Indian spice blends in familiar snacks—illustrate how "weird is winning" on social media, particularly among younger, adventurous eaters looking for unique, but tasty, combinations.​

What can you do to promote vegetables, ingredients, meals, etc., in-store, online, via emails, social media, etc.?

• Inform consumers: Describe flavor, texture, other sensory characteristics, fiber content, vitamins/minerals, how to prepare, and "peak eating quality."
• Offer in-store samples and create in-store displays featuring trending vegetables and other foods you sell to offer consumers added convenience.
• Offer value-added processed products with the vegetables.
• Host contests and challenges that encourage customers to use the vegetables in creative ways, and request permission to repost and include a hashtag.
• Post recipes created by local chefs, meal ideas, types of cuisine, and more, accompanied by photos and videos that show how to prepare each item.

Key takeaways for 2026

• Expect continued sensitivity to price, with shoppers trading down in some categories while still prioritizing small, health‑oriented luxuries.​​
• Plan for more questions and interest around protein and fiber, especially from younger consumers experimenting with GLP‑1 drugs, fiber maxing, and functional foods.​
• Consider promoting broccolini, cabbage, and other fiber‑rich, fermentation‑friendly crops that align with gut‑health and global‑flavor trends.​​
• Use textural and nostalgic cues in snacks and bakery items, and highlight permissible indulgence for afternoon breaks, particularly when targeting Gen Z.​
• Explore approachable global and fusion flavors—especially regional Indian influences—that pair well with local produce and appeal to adventurous home cooks.​