• by Sarah Mahoney , October 14, 2025

Marketers hungry for inspiration are getting two helpings of what’s next in food. Whole Foods Market and Mintel have both released their 2026 trend forecasts, spotlighting fresh takes on health, convenience and sensory delight.

At Whole Foods, the Trends Council — a mix of foragers, buyers and culinary experts — predicts fiber will flex its muscle, pushing protein aside as consumers chase gut health and digestive wellness. The report points to more “fiber-forward” packaging and ingredients that go beyond oats, with cassava, chicory and konjac showing up in snack bars and ready-to-eat meals.

Another pick, called Kitchen Couture, extends the “dopamine décor” movement to the countertop. The report says eye-catching designs once reserved for wine labels are now splashing across olive oils, condiments and hot sauces, as brands turn everyday staples into statement pieces.

“This year’s trends highlight how curiosity, creativity and conscious choices are shaping the way people eat and shop,” said Sonya Gafsi Oblisk, Whole Foods Market’s CMO, in the report. “We’re inspired by the innovation we’re seeing across the food landscape and can’t wait to watch these ideas come to life in our aisles and beyond.”

Whole Foods also forecasts a tallow revival, as consumers rediscover whipped and herb-infused beef tallow. Once a pantry staple, it’s now prized for both its “ancestral” health appeal and nostalgic flavor. The report says to look for it showing up in french fries, cooking sprays and even soap. It also spotlights female farmers, noting more brands are emphasizing agricultural diversity and transparent sourcing.

Convenience continues its comeback with what the report calls Freezer Fine Dining — restaurant-quality arancini, pupusas and other global comfort foods made for the air fryer. It also predicts a redefinition of “instant,” with barista-level lattes, bone-broth ramen and ready-made rice that meet higher sourcing standards.

Mintel’s 2026 macro-trends zoom out to the bigger picture, identifying three major shifts:

• Maxxing out, diversity in: Consumers are moving past rigid “macronutrient maxxing” toward balance and moderation.
• Retro rejuvenation: Millennial nostalgia is fueling a return to trusted food traditions and familiar flavors.
• Intentionally sensory: Taste, texture and color are evolving from novelty to emotional nourishment.

“In 2026, brands must support consumers who feel they’re merely surviving, not thriving,” writes Jenny Zegler, director of Mintel Food & Drink, in the report. “By addressing global challenges like climate change and chronic health impacts, brands can build lasting relationships and empower persistence in daily life.”