Three 2026 Predictions for Food and Beverage Products from Mintel

Zegler: Yeah. So our first one is “maxxing out and diversity in.” Every time we work on these predictions, my colleagues and I like to think about themes. Usually there’s a sustainability one, a nutrition one, an experience one. Well, “maxxing out and diversity in” is our nutrition one. It looks at today’s viral trends around protein-maxxing and fiber-maxxing, and imagines how those might evolve over the next few years — from focusing on just protein and fiber to a broader emphasis on diversity and variety in the diet.

Our second trend is one I think really overlaps with cultural context — it’s called “retro rejuvenation.” It explores how consumers are taking a rosy, optimistic view that the past — in air quotes — was better. Nostalgia helps us get through tough, fast-changing times, especially with technology accelerating everything. We predict consumers will look back at traditional processes, ancient ingredients, or even shelf-stable formats like canned, frozen and ambient products. With value so top-of-mind, long-life foods will have a moment.

And then lastly, our experience trend: “intentionally sensory.” This looks at the rise of viral sensory experiences — Dubai chocolate, boba tea — and predicts how color, texture, aroma and multi-sensory design will evolve from novelty to something more practical and purposeful. We see it addressing needs of underserved groups — aging consumers, neurodiverse consumers, even GLP-1 users — using sensory elements to enhance accessibility and experience.

Retro Rejuvenation

Hanacek: Let's start with the retro nostalgia one first. It seems like a continuation of what Gen X has gone through. I'm a Gen X / Millennial — on the border but more on the Gen X side — and we've had this attraction to nostalgia, lost experiences, old products. But Mintel thinks this round is going to be driven more by Millennials?

Zegler: Yeah, I think it’s tied to our life stage. As an older Millennial, I remember life before the Internet and before constant tech. It’s easy to idealize that as “simpler.” We’re also seeing this embrace of “grandma hobbies” — sourdough starters, crocheting, knitting — as a response to tech burnout.

And for Millennials who are parents, nostalgia hits differently. You might want your kids to experience the things you loved. Media does that a lot with revived movie franchises and cartoons.

There’s also the convenience factor. Canned, frozen and long shelf-life products offer pantry security and flexibility — you can be creative at dinner without constantly shopping. Millennials are recognizing that value.

Hanacek: Bringing in entertainment — it feels like everything is a remake. Where did Hollywood’s imagination go? And then the grumpy Gen-Xer in me says they’re always ruining the originals. So in food and beverage, how can developers do nostalgia without “ruining” the tradition or legacy of the original?

Zegler: It’s taking inspiration but leveling it up. In our report, we spotlight canning brands like Heyday Canning and tinned-fish brand Fishwife. These categories have centuries-old roots, but brands are modernizing them with beautiful design, great ingredients and fresh flavors. It shouldn’t be like movie reboots that feel like more of the same. It should reinvigorate. Heyday Canning, for example, uses beans, soups and vegetables, but adds twists from exotic, global flavors Millennials love. It makes the canned aisle exciting again.

Hanacek: When I think nostalgia, I think breakfast cereals. But with color additive bans coming, people say cereals might look duller. I imagine that’s challenging for R&D to bring some nostalgia back under tighter restrictions.

Zegler: Definitely a challenge — but also an opportunity. Maybe we recalibrate expectations. Sparkling waters, for instance, have flavor without bright color. If nostalgia shifts toward accepting more muted natural colors, maybe “blue raspberry” doesn’t have to be neon blue anymore. That could change perceptions over time.

Hanacek: And if not, we Gen-Xers can teach Millennials that once you hit your late 40s and 50s, your eyesight starts to go and everything looks duller anyway.

Zegler: A wonderful view of the future — just wait, it’ll all get dull!

Maxxing Out and Diversity In

Hanacek: Let’s shift gears to the diversity trend — consumers wanting more options and more diversity in meals. When we were younger there wasn't nearly as much variety. Now you can find authentic or fusion options everywhere. How does that improved supply feed into consumers’ desire for diversity?

Zegler: It’s huge. People are exposed to more — online, in grocery stores, in their communities. It encourages experimentation. It also ties back to nutrition guidance. Right now, the obsession is protein: “Get 50, 100 grams plus per day.” Sure, you can do that with milk and eggs, but it gets boring. So consumers look for variety — new sauces, global flavors, different vegetables. By 2030, we predict the conversation will evolve from maxxing protein or fiber to seeking overall dietary diversity. The flavors, textures and international influences keep things interesting.

Hanacek: That’s funny, over the weekend, one of my wife’s aunts opened our spice cabinet and said, “You have a lot of spices.” I said the same thing you just said: “We eat chicken or pork often, but we want it to taste different each time.”

Zegler: You’re on trend! And yes — previous generations had a little Rolodex of meals: taco night, roast night, chicken night, or pizza night. We still have those, but now we can make them more exciting with global flavors while keeping the same base ingredients.

Hanacek: One thing I found interesting in your report was the potential reliance on AI to help diversify meals. On one hand, revolutionary; on the other, maybe a Pandora’s box? Is AI ready to help people with nutrition and meal planning?

Zegler: We’re looking ahead a few years, so hopefully the tech keeps improving. But we see AI as a helpful nudge — not a radical shift. If you log meals in an app or shop through something like Walmart’s ChatGPT partnership, the system knows your habits. Could you hit “shuffle” like you do with music and say, “Give me something new but familiar.”

It’s like Netflix suggesting content: you still want an anchor in the familiar. AI can say, “You eat pork chops and corn every week — have you tried yuca or something different as a starchy side?” It nudges you one step outside your comfort zone.

Hanacek: I feel better now, and maybe it could help me figure out what to do with that teriyaki sauce I used once.

Zegler: Exactly. It shouldn’t tell you to buy tofu if you never eat tofu. It should help you use what you already have in new ways — supporting value and efficiency, and reducing waste.

Intentionally Sensory

Hanacek: I saved “intentionally sensory” for last. Over the summer, I was invited to the Mega Food Shows in Taipei, Taiwan. And when I read your prediction, I realized a lot of what I tasted there was uniquely sensory beyond flavor. I hadn’t been a boba tea drinker, but I tried it on the trip and understood the appeal. And the show was full of boba — even Pop Rocks-style boba. So globally, sensory experiences are out there. But are U.S. consumers really ready for that? I mean, my son doesn’t even like pulp in orange juice.

Zegler: I think part of it is the explosion of novelty textures in the past couple of years. When I went to Sweets & Snacks, I was shocked by freeze-dried candy being a thing — a texture I personally don’t enjoy, but it shows that consumers are curious. Some people want thrill-seeking foods — Dubai chocolate, boba tea and even the spicy food challenges. Social media allows people to record and share the “reaction moment,” which plays into it too. You might try something once just for the experience.

Our prediction looks beyond that novelty factor as well. How do we use texture, aroma or color more purposefully? How can sensory design serve underserved audiences — older adults, neurodiverse consumers or GLP-1 users, who have different needs? It’s shifting from whimsy to utility.

Hanacek: So really it's about slowing down, using technology in smarter ways, honoring the past — but ultimately enjoying what you’re eating.

Zegler: Exactly. It’s about creating memorable, enjoyable experiences — not just social-media stunts. And there’s a purposeful design angle: if we rethink how color and texture are used, we might reduce reliance on artificial colors while still delivering exciting experiences. That’s especially important in children’s products.

Editor's Note: This summarized transcript was compiled using an AI program, then proofed and edited by a human staff member.