After years of resilience fatigue, consumers are looking for food that helps them persevere, not just push through. And in a world of rolling uncertainty, people aren’t chasing fads, they’re reaching for foods that steady, soothe and stimulate the senses.
So, what does that look like in practice? Here are three shifts shaping how we’ll eat, shop and create in 2026.
‘Maxxing’ Out, Diversity In
We’ve hit peak protein, and the next frontier is nutritional diversity.
- “30 plants a week” is emerging as the new five-a-day, a simple measure of variety, not restriction
- Fibre’s image is being rewritten: less “functional supplement”, more protective companion - even positioned as “nutritional armour” against microplastics
- What’s interesting is how East and West are learning from each other with Asian fibre-rich longevity habits meeting Western convenience culture
- This trend is less about perfection and more about pattern: balance built into the everyday plate.
Retro Rejuvenation
Canned goods - especially beans - are back in vogue, but not in the way we’re used to.
- Brands like Bold Bean Co. and Fishwife are showing that ambient doesn’t have to mean basic; it can mean beautifully practical
- The bean has quietly become a symbol of sustainability and thrift - plant protein with personality
- And with AI and technology helping re-imagine heritage recipes like Roman garum (not sure I’ll be trying that one anytime soon!), it looks like future innovation begins with what we already know
- A reminder that “modern” doesn’t always mean “new”. Sometimes, it means remembering .
Intentionally Sensory
Flavour is no longer confined to taste…
- Mintel’s point on the fusion of fragrance and food really landed with me – expect to see perfumers and flavourists co-creating products that evoke mood and memory
- The line between comfort and care is blurring, with snacks that relieve stress and drinks that calm or uplift through scent
- And beyond indulgence, multisensory design is helping food feel more inclusive for neurodiverse and ageing consumers – a great example of empathy shaping innovation.
If 2025 was about joy and resilience, 2026 might be about sensory perseverance and food that helps us feel well, not just fed.
In a way, it mirrors the rise of JOMO we saw earlier this year. The quiet satisfaction of slowing down, choosing carefully, and finding pleasure in what’s simple, familiar or beautifully made.
