Each year the food on our plates, menu items in restaurants. and goods in the supermarket seem to shift. Food trends don’t change overnight. Rather, they are shaped by a mix of social media input and the demand for health and wellness, sustainability, and convenience. Technology, generational preferences and chefs and restaurants also play a role in dining habits.
Each year companies look into their crystal ball and attempt to predict previews of flavor trends, shoppers’ eating habits, restaurant developments and food industry movements that impact the consumer.
- Global Flavors are always highlighted in food trends. In 2025 we have seen a rise in Dubai chocolate and matcha tea. In 2026, many major brands are preparing to expand their products to highlight global flavors from specialty stores to traditional supermarkets. McCormick just named their 2026 flavor of the year to be black currant, and ingredient most prominent in European cuisine.
- Now, more than ever, people are looking for both quick and nutritious foods. This trend shines light on how pantry staples and freezer favorites can star as the centerpiece of a dish. Chef-driven meals with globally inspired flavors means frozen foods are no longer to be frowned upon. Think restaurant quality dumplings and quesadillas and noodles that taste homemade. Healthy make-ahead breakfasts will become staples in your recipe rotations, with items like peach overnight oats, chia pudding, and honey yogurt parfaits ready to go in the morning.
- In April 2025, the FDA announced its plan to phase out synthetic food dyes. Manufacturers are starting to remove synthetic dyes from packaged foods – from Frito-Lay producingdye-free Doritos to Walmart eliminating food dyes from their store brand.
- Look for Skyr, an Icelandic cultured dairy product. Skyr is cultured pasteurized milk with the addition of live active cultures. Skyr has a consistency similar to yogurt but with a higher protein content. Top with berries and granola for a quick and easy meal or snack.
- Beans and legumes, known as pulses, are having a moment and it will continue into 2026. Cannellini beans and lima beans (AKA butter beans) are finding their way onto more plates every day. Beans and legumes fall into a category that checks all the boxes, offering a versatile, shelf stable and nutrient dense plant protein. Embrace pulses anytime of the day.
- This Dense Bean Salad is a fresh, tasty mix of chickpeas, black beans, bell peppers and parsley tossed in a tangy lemon and vinegar dressing. Packed with protein and fiber, it is a great side dish or meal prep option!
- This crockpot White Bean Chili offers a warm, comforting blend of creamy white beans, aromatic spices and fresh vegetables. Slow-cooked to perfection, this is an ideal dish for cozy evenings or casual gatherings.
- The new it vegetable? Move over cauliflower and make room for cabbage. Searches for cabbage dumplings, fermented cabbage, and cabbage Alfredo are surging according to Pinterest. Expect to see all sorts of creative cabbage concoctions in your social media feeds in the coming year. Cabbage is cheap and versatile. Don’t be surprised to find cabbage in cocktails and wraps!
- The next time you are looking for a veggie side, try this crispy apple cabbage slaw. This easy low-fat slaw is about 100 calories per ½ cup.
- These pork dumplings are loaded with cabbage. Dumplings are considered a “lucky” food for the Chinese New Year and if you love Chinese food, this recipe offers a healthy win.
- On another note, with fewer young people entering agriculture, women farmers are getting some long-overdue visibility. 2026 has been declared the International Year of the Woman Farmer by the Food and Agriculture Organization of the United Nations. You can expect to see more women featured on packaging, marketing campaigns, and behind the supply chain.
As always, the new year brings change, innovation. and promise to the food industry. There are many more interesting food-related developments waiting for us in the coming year. For more information join me for my January program “Food Trends to Welcome in 2026.”
