Every two years, SIAL delivers an exclusive, in-depth analysis of the global food and foodservice market, centred around one key question: how will we eat in 2026?
The SIAL Insights 2026 Trend Report offers a new perspective on the major forces shaping the future of food—from product innovation through to changing consumer behaviour.
This unique analysis identifies 10 key trends, drawing on the combined findings of three major international studies:
From the enduring importance of pleasure in food to the rise of personalisation, inclusivity and hyper-functionality—and the transformation of innovation itself—this new report distils the complexity of today’s food landscape into ten powerful insights.
1. Healthy food: fuel for a high-performing body
Functional food has become mainstream. Consumers increasingly choose products based on measurable health benefits, protein, fibre, immunity, digestive health and energy, rather than simply natural ingredients. Personalised nutrition and the impact of GLP-1 treatments are also reshaping food innovation.
2. The “gut brain”: food for mental wellbeing
Nutrition is becoming closely linked to emotional and mental health. Consumers are seeking foods that support better sleep, stress management, cognitive performance, hormonal health and healthy ageing, bringing wellbeing into everyday grocery shopping.
3. Pleasure as a conscious experience
Food remains a source of pleasure, but consumers increasingly seek premium, sensory and memorable experiences. Bold flavours, texture, intensity and culinary discovery are becoming key drivers of innovation.
4. Global engagement becomes personal
Sustainability is evolving from broad environmental ideals to practical everyday actions. Consumers increasingly prioritise lower carbon footprints, local sourcing, simpler ingredients and affordable responsible products over traditional “natural” or organic claims.
5. Plant-based moves into a new phase
Plant-based eating is no longer only about replacing meat. Consumers are embracing a wider variety of plant ingredients, legumes and vegetables as part of a flexible, balanced diet, while meat consumption remains resilient in many markets.
6. Individualisation becomes the new standard
Consumers expect food to reflect their personal biology, lifestyle, age and preferences. Products are increasingly tailored to specific nutritional goals, life stages and eating occasions.
7. The end of the fixed mealtime?
Traditional meals are not disappearing, particularly in Europe, but eating habits are becoming more flexible. Healthy snacking and smaller eating occasions are growing alongside conventional meals, with convenience and functionality driving demand.
8. Accessible added value
As inflation continues to affect spending, consumers still expect quality, health and sustainability—but at affordable prices. Innovation is increasingly focused on delivering added value through accessible premium products, smaller formats and anti-waste solutions.
9. Digital reshapes food choices
Digital channels are becoming a crucial part of the food journey. Social media, influencers, online recommendations and digital services increasingly influence product discovery, restaurant choices and purchasing decisions, putting pressure on brands to be visible online as well as on shelves.
10. Inclusive innovation
Inclusivity is moving beyond compliance to become a commercial opportunity. Consumers expect food and foodservice to cater for a wider range of dietary needs, health conditions, cultural preferences and lifestyles, while also valuing socially responsible brands and accessible product choices.
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