Meals and beverage continues to be disrupted. From shocks which are affecting the whole international economic system, such because the rise of AI and the conflict in Iran, to those who have an effect on meals specifically, comparable to the recognition of GLP-1 weight-loss medication, there are various components which are influencing meals and beverage.
“Change isn’t occasional anymore, it’s fixed”, factors out Charles Banks, director and co-founder of organisation The Meals Folks.
What’s trending within the sector can be formed by shopper needs; what folks need from meals, be it diet, style or simply the discount of starvation, drives tendencies.
These tendencies, in flip, drive NPD and form the meals business. Each meals firm should reply to what customers need. Probably the most profitable ones are these that may rapidly adapt to demand.
What tendencies are shaping the meals and beverage sector in 2026?
1. GLP-1 weight-loss medication
As soon as primarily taken for the therapy of diabetes, GLP-1 medication are more and more used for weight-loss. That is already impacting the meals and beverage market, though in some geographies greater than others.
The rise of GLP-1s will have an effect on meals and beverage as nicely. It’s prone to result in smaller parts; the recognition of protein and fibre to spice up satiety will improve; snacks will concentrate on well being in addition to style.
“It’s not nearly urge for food. These medication are rewiring how folks relate to meals,” says Banks.
2. Meals as remedy
Shoppers are feeling the stress of financial uncertainty. Meals is usually performing as remedy for these dealing with exhausting occasions, says The Meals Folks’s Banks.
Shoppers are searching for “small, accessible moments that consolation, that carry, that merely make you’re feeling good”.
Specifically, they’re searching for reasonably priced treats and meals that can provide them a type of escapism. On the flip aspect, folks additionally need easy, ‘back-to-basics’ merchandise that ship ‘actual satisfaction.’
Premium merchandise have seen success on this panorama, as have merchandise that encourage nostalgia in customers.
3. Snackification
Snacks are more and more widespread. The outdated three-meals-a-day order is breaking down, suggests The Meals Folks’s Banks. Shoppers are extra versatile with their mealtimes, with ‘grazing’ changing into the default.
In response to the recognition of snacking, manufacturers are premiumising and even changing into extra indulgent to fulfill shopper wants. Assume connoisseur crisps (potato chips) and even small plates moderately than full meals.
Snacks are even being designed to be presentable and shareable on social media.
“Snacks are doing a number of jobs; comfort, deal with and even diet,” says Banks. “They’re designed to really feel like a correct event.”
4. Uncommon meat cuts
With the plant-based pattern declining, or not less than altering, shopper consideration is transferring again to meat. However not simply old style steaks and burgers. Now, customers need the bizarre cuts; collar, wings, stomach and even neck are seeing demand.
Shoppers are being inventive with these uncommon meat cuts, says Banks, including worth by completely different cooking methods, or combining them with completely different flavours.
Belief within the meals system is declining, and customers need transparency. This works within the favour of meat, particularly meat the place the purpose of origin is obvious.
5. Desserts, on a regular basis
Shoppers are not retaining desserts to after dinner – they’re being consumed always of the day.
Because the snackification pattern signifies, conventional mealtimes are much more fluid than they as soon as had been. That is additionally the case with desserts. Shoppers are mixing up once they eat their desserts, from breakfast pastries to late-night snacks.
Even old-school meals like hot-cross buns are seeing “dessertification”, says Banks.
The recognition of desserts, he says, is basically as a result of truth they supply reasonably priced indulgence in unsure occasions.
6. Bread and batter
“Carbs are very a lot again”, says The Meals Folks’s Banks.
That is partially seen within the reputation of a myriad of various breads – crumpets, focaccia and even French toast. Nevertheless, batter-based meals, like crepes, waffles and pancakes, are additionally seeing reputation.
Carbs are nonetheless seen by many customers as unhealthy. Nevertheless, very similar to desserts, their reputation is pushed, partially, by reasonably priced indulgence, says Banks.
7. Comfort optimised by tech
In a world the place increasingly individuals are on the go, comfort is seeing sturdy reputation.
In addition to feeding the recognition of snacking, the recognition of comfort can be driving retailers to make use of tech to streamline the procuring expertise, in response to The Meals Folks.
For instance, AI is being leveraged to assist the patron on their method to the checkout. We might even see AI brokers making selections on the patron’s behalf, in response to consultancy McKinsey and Firm.
8. Meals preservation by new packaging
As consciousness of the significance of decreasing meals waste grows, so does expertise aiming to stop it from taking place in any respect.
Good packaging that features sensors to detect spoilage is seeing traction, as is antimicrobial packaging that may cut back the penetration of micro organism in meals within the first place.
Even edible movies and coatings to guard fruit in transit are prone to turn into extra widespread, The Meals Folks suggests.
9. Gene modifying
Gene modifying is a controversial matter in meals and beverage, with sturdy scepticism seen amongst many customers.
But with local weather change more and more placing stress on crop yields, many corporations are turning in direction of it. Mars, for instance, not too long ago partnered with start-up Pairwise to futureproof its cocoa.
Gene modifying has potential past meals safety. It will possibly enhance vitamins inside meals and even shelf-life. As stigmas are lifted, factors out The Meals Folks, the potential of the expertise grows.
10. Traditional cuisines with new twists
Shoppers nonetheless need to eat what they love, however they need to do extra with it.
Cuisines comparable to Italian, Chinese language, Indian and American are nonetheless dominating, offering consolation to customers. However customers need extra from these cuisines; regionality moderately than simply the generic selections. As a substitute of Italian, for instance, they might need Sicilian delicacies; as an alternative of Chinese language, they might need Sichuan.
Additionally they need to make these meals extra fascinating, incorporating lesser-known components into them.
Shoppers are extra well-travelled and higher knowledgeable, says Banks. They count on extra from these classics.
These cuisines “anchor the patron” and produce “consolation and pleasure”, however customers nonetheless need “discovery” layered in.
