What’s Shaping the Way We Eat in 2026?

As we enter 2026, the global food landscape is undergoing a profound transformation. The “viral” era of fleeting ads is being replaced by a more grounded, intentional approach to what we consume.  

From the “Body OS” movement to the surprising return of freezer-aisle fine dining, here are the key trends defining how the world will eat this year. 

 The “Body OS” and Personalized Functionality 

While protein was the undisputed king of 2024 and 2025, 2026 is officially the year of fiber. Driven by the mainstream rise of GLP-1 medications and a deepening understanding of gut health, consumers are treating their bodies like operating systems that require specific “upgrades.” 

We are seeing a surge in “protein-ification” and “fiber-maxxing” across unexpected categories — think high-fiber cocktail mixers and probiotic-enriched pastas. The focus has shifted from “what to avoid” (sugar, gluten) to “what to add” (bioactive compounds, prebiotics, and adaptogens) to optimize daily performance and long-term longevity. 

Consumers may also move beyond specific goals of “maxxing,” or the viral advice to consume high amounts of protein or fiber each day, to adopt inclusive diets that celebrate the functional benefits of a diverse range of ingredients. 

Consumers are looking for tasty snacks that improve the gut microbiome, reduce bloating, and provide a mental boost. Being tasty is key. Consumers want “good for you” fiber, probiotic, and adaptogenic snacks that look and taste like “bad for you” snacks. 

 

Heritage Ingredients and a Desire for Nostalgia 

Technology is paradoxically driving us back to our roots. As AI begins to dominate food R&D, it is driving a move toward heritage ingredients and ancient traditions. 

Foods that evoke nostalgia and draw on trusted, time‑honored culinary traditions help consumers feel anchored amid an unpredictable, tech‑driven world. As people seek comfort and control, they’re increasingly turning to dishes and ingredients that reflect a simpler, idealized past. 

By 2030, more brands will meet this need by reviving historic ingredients, classic preparation methods, and age‑old food wisdom. Convenient, modern formats will reinterpret traditional cooking to help consumers feel grounded in their daily lives. 

For Gen Z, eating is more than sustenance — it’s about cultural connection, a sense of place, and the stories behind each meal. They are especially drawn to foods with authentic roots and meaningful heritage. At the same time, artisanal and craft‑inspired foods that celebrate “the old way of doing things” are gaining popularity, as consumers increasingly want meals that feel intentional rather than rushed. 

From “Sustainable” to “Circular” 

The industry is shifting toward circular processing, where “waste” from one product becomes the hero ingredient of another. Consumers will gain respect for resourcefulness, which will once again refresh upycling as genuinely innovative thanks to products that offer new experiences. 

 Examples include: 

“Quiet Luxury” and Freezer Fine Dining

The economic “vibe shift” has birthed a new era of elevated comfort. Consumers are increasingly trading expensive nights out for high-quality experiences at home. This has revolutionized the frozen food aisle, once the domain of “TV dinners,” into a hub for freezer fine dining. 

Expect to see Michelin-star collaborations in the frozen section, featuring gourmet flash-frozen techniques that preserve the integrity of premium ingredients like chanterelle mushrooms or slow-braised short ribs. This “quiet luxury” allows foodies to enjoy chef-quality meals at a fraction of the restaurant price. 

Sensory-First Experiences 

Food brands are moving beyond novelty to create purposeful sensory experiences that make eating more engaging and memorable. Color, texture, and aroma are being used more strategically than ever to elevate flavor perception, strengthen brand identity , and spark anticipation. 

• The humanization of pet care is expanding the demand for multisensory treats designed for special moments, bringing the same attention to flavor, texture, and indulgence that we see in human food. 

• For consumers using GLP‑1 medications, thoughtfully designed portions and visually appealing formats are helping restore the joy of eating by making each bite feel more intentional.
• Meanwhile, advances in materials science and digital printing are enabling next‑generation packaging — from peelable layers and scent-enabled reuse to tactile finishes and audio cues — transforming both food and pet products into richer, more interactive experiences. 

References: 

1. Mintel 2026 Global Food Drink Predictions 
2. U.S. News & World Report – 2026 Health & Nutrition Trends 
3. SupplySide Food & Beverage Journal – 2025 Food Trends: Fiber’s Comeback 
4. Food & Wine: GLP-1 Medications Are Driving the Biggest Packaged-Food Shift in Years 
5. Innova Market Insights — Top Global Flavor Trends for 2026 

Packaging is a tangible and highly visible product, and it’s understandable that people want to know where it comes from. But facts matter — and the facts show that the paperboard industry is not the driver of forest loss. 

If anything, with responsible practices and expertise at the forefront, it’s part of the solution, keeping forests in active use, encouraging land stewardship, and maintaining critical carbon sinks. 

To learn more about our “Better, Every Day” approach to sustainability, visit our sustainability area to explore our commitments in full.