Looking Ahead: Food Trend Predictions for 2026
Here are trends and facts from consumer markets that may impact health educators and their curriculum.
Cost and affordability are top of mind.
Most consumer and financial reports say grocery prices are up 2.3% since last fall. (1) But the bigger picture is that the “all-food Consumer Price Index has risen 23.6% since 2020, with food from home rising to 28% since 2019. (1)(3) Many households have hit their limit on grocery spending. As of September 2025, the CPI for “food at home” was about 315.489 (index 1982-84=100). (2)
Recognizing the increase over the years since Covid is helpful, as is helping consumers plan meals on a budget.
Ultraprocessed foods are selling more on the basis of health claims.
Although we see a lot of news and research about the perils of eating too many ultra-processed foods, manufacturers are wooing consumers with them based on health claims. One of the top claims is for protein. Consumers want to eat more protein. Examples include protein bars, protein drinks and mixes, protein pasta, protein cookies, and protein chips. With GLP-1 being given to patients who need to lose weight, many of these products are marketed to them with a protein slant. (4)
Packaging is also emphasizing cleaner, better-for-you, and more natural. Manufacturers are raising the bar on convenience foods that taste better and can provide a fine dining experience. (5)
Mental health has been in the news, so food manufacturers are starting to use claims for it. (4)
Fiber and gut health are not only here to stay, but they will expand further in 2026. (5)
Perhaps it is time to have a protein 101 class and give lists of whole foods that supply enough, along with teaching the NOVA categories of food processing, how to read food labels and lists of ingredients, and how to do meal prep.
Taste and indulgence are here to stay.
Consumers still want flavor, taste, and a fun experience with their food. Innova reports they want “layers of delight.”(4) Could a farmer’s market provide layers of delight, too? We think so!
Social media now drives consumer desire. If you look on TikTok or Instagram and search for food, you will see the top content as global recipes, Korean Beef Bowl, Cilantro Lime Chicken, Chinese Cheese Soufflé, and Fried Hasselback Potatoes. I was surprised by what I found in top searches, even though I watch my FYP (For You Page) every day. One of the top food creators on TikTok, Abir Sagh, is from Egypt! Using fun topics like here is your “for you page” for education can have a warm response and it might also be good to review the amount of fat, sugar, and salt that gets added to these creations and how to lighten them up!
Sustainability and plant-based are still important.
While health is front of mind, consumers also care (though perhaps differently) about sustainability, local sourcing, and traditional/heritage ingredients. (4)
What This Means For Consumers
Expect treats and snacks not to disappear, but to evolve. The snack aisle might look different — more flavor play, better ingredients, and fewer “traditional junk” options like cookies and chips. Although they are all “ultra-processed.”
Instant/frozen meals will continue to improve — with more premium flavors, better nutrition, and more “meal solutions” that support busy lifestyles while aligning with wellness goals.
Label reading will matter — as claims proliferate: “plant-based”, “gut friendly”, “clean ingredients”, “adaptogen”, “no/less sugar”, “higher protein”. Knowing what these claims mean will help you navigate the grocery store shelves and shopping apps. The claims may precede the science so it pays to research ingredients and claims.
Expect price/quality tension — premium items will surge, but value still matters. Private-labels or well-priced brands that deliver on health + convenience may gain.
Tastes will continue to shift — global flavors, layered textures, interesting combinations (sweet/spicy/tangy) — expect to see more adventurous items. It pays to keep an eye on social media for creative trends.
Wellness marketing is changing — not just “low fat” or “calorie count”, but digestion, mental clarity, stress, longevity, body/mind/gut connection.
Sustainability and authenticity points still here — but they may be secondary to health, cost, and convenience for many consumers. However, niche/“premium” segments will lean heavily into these.
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