Predictions For 2026

The New Year will soon be upon us and at this time, a couple of days before we start it, I feel it is always worth trying to make predictions for 2026. I’m invariably out of step. I would not have predicted that pistachio was going to be the success it was especially in the form of Dubai chocolate but then this is all about social media and its ability to steer us in hitherto unknown directions. 

I often start with regional cuisines.  Vietnam continues to occupy my mind but then I have had a significant interest in its cuisine for many years. One of the places that has been off the RADAR is Haiti and some of the other French-speaking Caribbean countries. Haiti is not a place to visit at the moment but that doesn’t stop the cuisine being an attractive proposition. So many social media stars from Facebook and TikTok have been filming its preparation and the dishes themselves. There is this interesting hotch-potch of Caribbean and French styles which we don’t always see. Then, I see Korean food, especially the bakery products coming to the fore. I am sure it is not just a bubble but there are so many videos showing street versions of baked foods in Seoul that it cannot be a mistake. Just at this moment we should also realise that food is not just for the photogenic. There was a suspicion that a great deal of food presentation was solely for the camera and not for the diner.

I suspect that fusion foods will become interesting but not in a regional sense. There may be ideas on Korean-Italian food or Middle Eastern-Peruvian foods but these will only happen if there is some stronger social media force pushing it. It is more likely to be a mix of spices say. Sumac and za’atar with miso might be one – has some interesting flavour effects with us.

Garum (fermented fish or alternative-ingredient umami condiments) and vinegars of various types are resurfacing as flavour enhancers.

Nutritional Trends

With the increasing rise of weight loss drugs and the general but perhaps disturbing aspect of muscle loss too, that many foods will be aimed at those wanting to lose fat but still retain muscle mass. It will be a continuation of the trend on protein rich foods to ameliorate this effect. Remember, GLP-1 agonists haven’t been fully explored yet when it comes to other consequences so we shall see what the product developers come up with. One of the main areas of the brain which could be focused upon is the hippocampus. It is involved in spatial cognition but also features as an area for satiety and hunger. There is a growing trend to understand whether foods can now be targeted at influencing this part of our cognitive functioning too.

At the moment, the Western consumer does not seem to have as a much of an issue with ‘bad’ ingredients or products as it seems. Innova Market Insights found that only 36% of North American consumers will not eat ‘bad’ ingredients or certainly ones that are not ‘healthy’. It implies that 64% have little issue with such foods and are quite prepared to continue consuming them. There are thus few demons in the food industry just at this moment then.

Here is one ‘demon’ category. It isn’t clear if ultra-processed foods will be off the menu. There is a growing riposte to the idea because of the confusion being sown over what a UPF really is and whether it throws ‘baby out with the bath water’. In other words, do we also stymie vegan food development and are fortified foods of all sorts challenged? There are plenty of options for reducing the role of UPFs in todays diet but convenience and rising prices are not a great friend to home preparation unless there is time to make such foods. There is also a trend which shows in the same Innova Market Insights report that 41% of Americans consume UPFs because they taste good and can afford them. One rule on the cards will be a better definition as to what a UPF truly is.

Dietary fibre never moves away from health. There have been plenty of fibre snacks linked to high protein this last few years and they will continue to a great extent. It is a nutritional  ingredient that comes in a variety of forms and formats for use in bars.

It may be the case that we see a return to salt reduction in food but there is a competing interest in generating savoury flavour.

Chocolate is expensive now. Alternative ways to maximise chocolate use, to seek out other forms of cocoa butter and to enhance chocolate flavour are all on the cards. From a product point of view, it will be a case of finding ways to do more with less.  .

Food Biotechnology

Precision fermentation is still on the rise but lab-grown meat may not be seeing the traction we expected from 2024 into 2025. A couple of major producers of such meat products have folded. The same could be said for plant-based foods either because of expense or an inability to make them as attractive as they could be.

Eating Out

If the economic conditions in the USA do not turn the corner than eating out continues to be a more expensive option than many would like. I have noticed that timed sittings are very important nowadays which is a reflection of getting people into dine and out again relatively smartish as well as increasing footfall to meet the increase in eating out opportunities.

British food is back in town or certainly at the pubs. I noticed a real interest in creating traditional pub food which had been on the wane but is back again because of the increase in gastropubs. Again, social media has an influence. Lots of Youtubers doing recipes with good old fashioned pies and cheap cuts of meat. The concept of rotisserie is back too. Chicken and other poultry are widely seen as a cheap alternative to red meat but old ways of preparation are attractive to many. Rotisserie foods probably fit the bill but it means whether buying a new cooker or bringing the old rotisserie out of the garage.

Rather like a return to British cuisine, there is a re-emergence of retro food ideas. I thought I saw more Arctic Roll and prawn cocktail this Christmas and I believe this will substantially increase. Shepherd’s and cottage pie will be back on the menu in bubs and restaurants.

Economics

The global food economy is being challenged at the moment because of tariffs, increasing signs of climate change and less opportunities to find substitutes in the supply chain. Many countries are looking at ways and means of sourcing foods from non-traditional trading partners. Export to the USA is tricky and there is also a chilliness in that land about export even though it is commercially desirable. A sense perhaps that there is not enough food to grow an ever increasing world population. All leading economies are developing strategies to improve resilience and sustainability so they are not caught out by sudden food shortages. Strangely, we may start to see some effects of food shortages in first-world and second-world countries if the supply chains are not secured.

Another prediction is the level of control likely to be exercised on US food regulation by Health & Human Services Secretary Robert F. Kennedy, Jr. The emphasis is on Make America Healthy Again so it would suggest that many processed foods and additives are in the spotlight. That doesn’t have such an impact here in Europe but the social and political implications have to be considered for anyone breaking into the US marketplace. It may be that foods directed at resolving chronic illness will be popular. Dietary fibre has come back into fashion because of its health benefits which RFK Jr espouses.

The 2026 food landscape will emphasise wellbeing, sustainability, and creativity. Expect elevated comfort foods, global and fusion flavours, functional ingredients, hyper-local sourcing, and cultural dining shifts. Snack and beverage trends will focus on flavour innovation and health consciousness, while retail and home convenience align with premium, quality-driven consumer expectations.