The food and beverage landscape is shifting fast, with consumer trendsdriving change across all sectors.

In the past 12 months alone, we've seen high protein, high fibre, cleanlabel, gut health, food as medicine, and functionality, all boostingconsumer spending and powering new product development. Andthose are just some of the many.

So, what are the next big trends set to shake-up the industry in 2026?

1. Maxxing out gives way to balance

The high-protein and high-fibre trends, which have proved sooverwhelmingly popular in 2024/25 are expected to ease as we enter2026. But that doesn't mean they're going anywhere, more that they'rebecoming a part of the regular diet.

"Protein and fibre are cutting through the weliness noise in 2026 andgoing mainstream as easy to understand, accessible and essentialnutrients," says Alex Beckett, senior director of food and drink researchfor market analysts' Mintel.

However, the concept of "maxxing" out on protein or fibre - in otherwords eating as much as possible -is likely to decline.

“Look back at fat-free in the 1980s or carb-free in the noughties," saysBeckett.“History shows how dietary patterns shift from fixation tomoderation.

And Mintel expects this trend to continue across all sectors in thefuture.

“From 2030, consumers will shift away from rigid nutritional goalstowards a more inclusive, diverse diet. The cost, health, taste andecological benefits of diversifying protein and fibre sources will appealto consumers and producers.

What's more the ever-growing gut-health trend will help support thisshift,as consumer understanding of the importance of nutrientdiversity for a healthy gut, grows.

Interestingly, the rise of GLP-1 drugs will also help move the dial on thesingle-nutrient focus.

The much-publicised link between GLP-1 drugs and digestive health, ishelping promote other nutrients, and reducing consumer reliance onprotein.

“Yes, protein will remain an essential and desirable nutrient," saysBeckett.“But the fact it is being consumed at the expense of othernutrients, and is becoming synonymous with superficiality and extremeideological ways of eating, will hasten consumer interest in trying morediverse sources.

2. Nostalgia offers comfort

The nostalgia trend has been quietly bubbling away for the past fewyears.Gaining traction and boosting sales. But analysts predict itsgoing to get louder and more powerful as we enter 2026, becoming oneof the defining trends of the year.

The reason for this? Escapism.

Nostalgia, explains Alice Pilkington, principal food and drink analyst atMintel, is a way for consumers to seek refuge from a volatile andartificially intelligent world, and revisit “simpler" times.

One area where this is starting to play out is the long-neglectedambient aisle, where disruptive brands like bean company Bold BeanCo, are resonating with consumers and encouraging a re-appraisal oflong-life products.

"These brands are successfully merging the practical benefits ofcanning and jarring with quality, provenance, exciting flavours andpersonality," says Pilkington.

And analysts say this trend is set to continue, as the success of theseproducts inspires more brands to rediscover heritage ingredients andrecipes within modern, relevant formats.

Sticking with the theme of days gone by, the old-adage of 'waste notwant not', is likely to become central to consumer behaviours onceagain, as the global population grows and climate pressures threatenfood production.

3.Sensory innovation

At the opposite end of the spectrum to nostalgia, is novelty. Whileconsumers might be seeking comfort in the familiar, they're alsoseeking excitement in the new.

"Whether it's 'dirty'sodas or Dubai chocolate, multi-sensory innovationshave become synonymous in recent years with playfulness, novelty andviral sensations," says Mintel's Pilkington.

But as the trend grows, brands will need to work harder to setthemselves apart from the crowd. This, predicts Pilkington, will beachieved through colour, texture and aroma variations, creating foodand drink products that stimulate the senses and reinvigorateexperiential eating.

This could prove particularly beneficial to GLP-1 users, as many havecomplained they no longer feel joy in eating and drinking.

Underserved, yet expanding consumer groups, such as the elderly andneurodiverse individuals could also benefit from a move towards moresensory innovations.

What does this mean for food and beverage?

As we head into 2026,one overarching trend stands out - consumersare no longer satisfied with one-dimensional products. They're seekingbalance over excess,comfort alongside novelty, and functionalitycombined with sensory experiences.

For brands, this means embracing complexity - nutritionally,emotionally, and experientially.

The convergence of these trends signals a more thoughtful andcreative era for food and beverage innovation. Whether it's diversifyingnutrient sources, reimagining heritage formats, or designing for sensoryjoy, the opportunities are vast and growing.

But success will hinge on how well companies can listen, adapt, anddeliver products that resonate with evolving consumer values.