Key Highlights
- High-protein and GLP-1 friendly foods are gaining popularity, driven by health trends and weight management needs.
- Global flavors from countries like Malaysia, Korea, and India are becoming more mainstream.
- Products that successfully blend flavor, texture, and versatility are more likely to transition from trendy to staple.
Amanda Sains, the vice president of marketing for Joolies, knows that her company’s dates are well positioned to take advantage of several big consumer trends in 2026: Being perceived as healthy while still being delicious and texturally interesting.
“We present dates as ‘California palm tree candy’ that’s genuinely good for you,” Sains says. “Pound for pound, they have more potassium than a banana, plus they’re a good source of dietary fiber, magnesium and copper. At a time when consumers are actively reducing refined sugar but still want something delicious, we’re presenting dates as nature’s answer to that dilemma and satisfying their sweet cravings.”
Joolies dates and other food products that are healthy and “functional” – particularly those that are rich in protein – are among the most trendy foods going into 2026, based on data from multiple trend reports.
However, some reports are predicting waning interest in protein, with fiber becoming “the new protein,” according to market research firm Datassential. “Fiber (which can naturally increase the GLP-1 hormone in the body) is poised to overtake protein and be the next big health trend, particularly at retail, where new products are popping up highlighting fiber in relation to gut health.”
Other key food trends that can be culled from the numerous studies that pop up every year at this time are the continued interest in global flavors; the growth of products demonstrating “complex heat”; an increasing interest in texture; and consumers’ desire for multi-sensory products.
Trend 1: Healthy food now means high-protein and GLP-1 friendly
There’s nothing new about consumers’ desire for healthy food, but two big trends are driving that situation: The desire for higher protein food and the habit-changing power of GLP-1 weight loss drugs.
The trend toward high-protein foods is powered by the concept that consuming a lot of protein leads to muscle growth and weight loss, mostly through less eating. A study by marketing agency Curious Plot found that 63% of consumers were “very” or “extremely” curious about high-protein foods, and 79% were “actively researching” that topic on their own.
Similarly, a study by Collage Group found that nearly one third of Gen Z consumers have recently purchased protein drinks, and more than half prefer high-protein snacks.
“Although it might be a little predictable, protein overall is still huge, but what’s interesting is where it’s starting to show up,” says Eran Mizrahi, CEO and co-founder of Source86, a global sourcing firm. “QSR chains and even ice cream brands are exploring higher-protein versions.”
Mizrahi says one interesting result of this trend is that his firm is getting more requests for clear whey, a dairy byproduct that provides a light, clean protein.
Andrea Ramirez, consumer and customer market insight manager for Torani, has also observed the high-protein trend in relation to her company’s new sugar-free beverage syrups.
“More beverage creators are showcasing higher-protein coffees, lower-calorie flavored waters, and ‘better-for-you’ dirty sodas,” Ramirez says. “Our new Sugar Free Liquid Drink Enhancers and Zero Calorie Beverage Sauces meet this moment perfectly — they let consumers enjoy full-flavor, social-media-ready beverages while still aligning with their personal health goals.”
The increasing use of GLP-1 drugs, such as Wegovy and Mounjaro, is another health-related trend affecting food processors. These drugs reduce hunger and increase feelings of fullness.
FedUp Foods, a private-label maker of functional beverages, is trying to tap that trend by creating drinks that suit the nutrient needs of GLP-1 users.
“As more consumers adopt these products, their focus is shifting toward satiety, steady energy, blood-sugar balance, and overall nutrient density, all anchored in digestive wellness,” says Ravi Jhala, vice president of commercialization for FedUp Foods.
“We’re responding by tailoring our approach to the specific metabolic and sensory needs of GLP-1 users: from slower digestion to increased taste sensitivity and the tendency for nausea when products are too sweet or heavy. That’s why our formulations prioritize clean hydration, an easy-drinking texture and balanced nutrition, with an emphasis on light, complete proteins, microbiome support, and gentle electrolytes that align with shifting appetite patterns.”
Another health-related trend is that consumers also are increasingly shying away from “ultraprocessed foods,” says William Grand, CEO of NutriFusion. He predicts that ultraprocessed foods – which are defined as foods that include ingredients rarely used at home, such as emulsifiers, high-fructose corn syrup and artificial colors – will eventually be equated with cigarettes.
“At some point, the government and medical system will realize the incredible cost that ultraprocessed foods have had on the American consumer and system,” Grand predicts. “The same fate that fell on the American tobacco industry could very easily fall on the food industry with massive lawsuits and payouts.”
Trend 2: Global flavors still climbing
Another trend that will continue in 2026 is the increasing interest in global flavors. As with healthy foods, this is not a new trend overall, but this year it will become even more mainstream and less novel, predicts Kate Howell, vice president at Les Dames d’Escoffier International, a philanthropic organization of women leaders in the food, beverage and hospitality industries.
Global flavors also will become more identifiable with specific countries, as opposed to “Asian” or “Latin,” Howell believes. She sees more flavors from Malaysia, Korea, Brazil, Venezuela, Peru and Colombia hitting store shelves.
For example, Malaysian ingredients “like galangal, lemongrass, turmeric and pandan are breaking through because they offer deep, comforting flavors that still feel adventurous,” she says. “Dishes like rendang and laksa have become more accessible through at-home sauces and pastes, which help consumers try them confidently.”
Leith Steel, head of insights for creative agency Carbonate, says her firm has named “Next-Gen Indian” as the cuisine of the year. She notes that the Indian-American population in the U.S. has more than doubled in the past 20 years, and correspondingly, a growing number and diversity of Indian restaurants has exposed consumers to more styles of Indian food.
Steel cites several CPG products that are tapping the Indian trend: Lay’s Tikka Masala Kettle Chips. Miss Vickie’s Tandoori BBQ chips and Bollygood sparkling lemonades and limeades infused with Indian flavors such as pomegranate cardamom, mango turmeric, basil cumin and ginger mint, among others.
Trend 3: Heat gets more complex
Spicy hot foods have been popular since Mexican cuisine hit the mainstream 50 years ago, but a growing trend is “complex heat,” which means heat paired with another flavor.
“Today’s consumers, especially Gen Z, are gravitating toward flavor-building spices and chili varieties that bring character, not just burn,” says Shannon O’Shields, vice president of marketing for ingredients supplier Rubix Foods.
“It’s less about ‘heat for heat’s sake’ and more about heat with harmony. Peppers like habanero, Thai chili and Aji Amarillo are being paired with unexpected fruits like mango, pineapple and dragonfruit to create that craveable sweet-heat balance consumers can’t get enough of. We’ll continue to see complex heat influence every aisle, from beverages (think: habanero yuzu lemonade) to snack foods (popcorn, nuts, chips, savory granola bars) and everything in between.”
A major CPG manufacturer tapping this trend is Nestlé. In a blog post, Mike Van Houten, Nestlé USA vice president of commercial excellence, identified new heat twists including “swangy” (spicy + sweet + tangy) and “swavory” (spicy + sweet + savory). Nestlé products offering these flavors include Maggi Chinese Spicy Garlic noodles, which pair savory noodles with garlic and chili peppers, and Korean Spicy BBQ, which includes sweet chili, garlic and smoky BBQ flavors.
Trend 4: Chewy and creamy textures rule
Food scientists know that texture is an important part of the eating experience, and in 2026 interesting textures will continue to trend. For example, chewy textures are hot now, says Carbonate’s Steel.
“Chewy textures like mochi, tapioca pearls and gummies—long beloved across Asian cultures—are becoming increasingly familiar through the mainstreaming of bubble tea and Asian desserts,” Steel says. “Gen Z, in particular, prizes layered and evolving textures, finding delight in foods that are ‘stretchy,’ ‘bouncy,’ or that shift as they chew.”
Shields from Rubix Foods says her company has identified creamy texture as a breakout trend. She points out the growing popularity of whipped dressings, compound butters and creamy spicy sauces. The surge in cottage cheese sales shows creamy can be craveable and clean-label.
The sudden popularity of Dubai chocolate emulates this trend – and the trend toward global flavors – because of its filling of smooth pistachio cream and crispy kataifi (shredded pastry).
Torani’s Ramirez says her company has made note of the growing importance of texture. “Between cold foams, sprinkles, and popping pearls, to name just a few examples, texture is transforming everyday drinks into joyful, sharable moments,” Ramirez says.
“With our assortment of syrups, sauces, and liquid drink enhancers, we’re giving consumers options to chart their own beverage journey, which is very much in line with the rise of unique add-ins and toppings to create the texture they desire in their beverages.”
Texture is trending on its own, but it’s also part of another trend: food that offers a multi-sensory experience. These types of foods offer consumers interesting textures, colors, aromas and other characteristics.
“We’re seeing how fruit snacks like Dole’s new parfaits -- apples or peaches layered with cream -- are creating multi-sensory moments that feel elevated and functional,” Shields says.
Sure it’s trendy, but will it last?
The four trends identified above will surely influence food manufacturers in 2026 and beyond, but can those manufacturers create products that will outlast the trend? Food marketing agency MorganMyers conducted a study that revealed that just 12% of trendy products eventually became regularly purchased products.
The firm also identified the typical path that trendy products take to become staples. It starts with buzz, such as social media, followed by trial (think free samples, discounts or bundling with familiar products). If the trials work – and their effects differ based on the generation of the buyer – the product may begin to shift from trend to staple. But generally only products that are versatile and reasonably familiar ultimately make the shift.
A good example is Greek yogurt, says Eric Davis, the company’s vice president of food & beverage. When it emerged about a dozen years ago, it was a twist on a familiar product. It could be used in a variety of dishes and came in a several sizes. Makers offered samples to introduce it and it soon caught on. Today it’s still going strong.
“The goal of a food producer or CPG should be not to just hit trend status, but to become a staple,” Davis says. “The real money, literally and figuratively, is in staple status.”