Whole Foods Market forecasts the top food and beverage trends for 2026

Whole Foods Market’s Trends Council unveiled its top food trends for 2026 in the retailer’s annual trends predictions report. Whole Foods Market predicts 2026 to be the year of fibre frenzy, fine-dining freezer finds and an uptick in tallow.

The Whole Foods Market Trends Council – a collective of Whole Foods Market team members ranging from foragers and buyers to culinary experts – develop these trend predictions each year through a combination of deep industry experience, keen observation of consumer preferences and collaborative sessions with emerging and established brands.  

“Each year, our trends report captures the pulse of what’s next in food, and 2026 is no exception,” said Sonya Gafsi Oblisk, chief merchandising and marketing officer at Whole Foods Market. “This year’s trends highlight how curiosity, creativity and conscious choices are shaping the way people eat and shop. We’re inspired by the innovation we’re seeing across the food landscape and can’t wait to watch these ideas come to life in our aisles and beyond.” 

“Our trends predictions are inspired by the council’s deep expertise and boots-on-the-ground discovery – at farmer’s markets, industry trade shows, local restaurants and more,” said Cathy Strange, ambassador of food culture for Whole Foods Market and member of the Trends Council. “The 2026 list reflects how quickly ideas can move from emerging concepts to everyday favourites. It’s exciting to see how these trends will shape conversations in kitchens, communities and the broader food culture in the year ahead.”   

Whole Foods Market’s top food trend predictions for 2026 include: 

Tallow takeover  

From whipped to herb-infused varieties, beef tallow is making a comeback as a nourishing and nostalgic fat. Once a staple in traditional cooking and prized for its high smoke point and rich flavour, tallow is being rediscovered by consumers who value ancestral ingredients and are looking for oil alternatives.

This old school fat is having a moment on social media, though it’s actually been used for centuries for frying and baking. Restaurants have also been trading in traditional oils for tallow to elevate everything from french fries to pastries. For customers supporting “nose to tail” use of the animal, these brands provide a usage for fat that is normally discarded. 

Focus on fibre

Protein continues to be king, but fibre is gaining traction as consumers seek gut health, holistic digestive wellness and natural ways to feel fuller longer. Brands are getting on board with more fibre-forward callouts on packaging, and increasingly we’re seeing products with added fibre hitting the shelves, like pastas, breads, crackers and bars.

Roots like cassava and chicory are regulars on ingredient panels of prebiotic beverages, and konjac is a fibrous favourite in plant-based, ready-to-eat meals. Meanwhile, pantry staples like oats are the star of up-and-coming products, which tout the ingredient for being rich in prebiotic fibre and easy on the gut. It’s safe to say these fibre finds are not just for your grandparents anymore! 

Year of the female farmer 

With multigenerational farms dwindling and fewer young people choosing careers in farming, it’s more important than ever to celebrate changemakers in the industry. Consumers may have already started to notice an increase of women in agriculture highlighted in media, event panels and on brand websites and packaging.

Organisations like the National Young Farmers Coalition offer funding opportunities through their Young Farmer Grant program which donates 50% of its grants to female-identifying, nonbinary and trans farmers, and the Food and Agriculture Organization of the United Nations declared 2026 as the International Year of the Woman Farmer.  

Brands are taking part, too. Lotus Foods provides support to women on the farms they source from by providing premium wages and funding improvement in their local communities, and Kvarøy Arctic has an international scholarship and internship program specifically for women focused on aquaculture. True Moringa supports women tree crop farmers in Ghana, allotting them a plot of land and providing training and access to irrigation, organic certification, childcare, health insurance and more. 

Kitchen couture   

Dubbed “dopamine décor,” this feel-good design concept about creating vibrant home spaces that are emotionally uplifting is now venturing onto kitchen counters. Gone are the days of hiding every can and container in your pantry or removing products from packages when it’s time to host a party.

Today’s consumers are drawn to eye-catching artwork that was previously reserved for wine labels but now brings an aesthetic appeal to everyday items and staples. Brands have embraced this movement with bright, bold colours and designs that can enhance any countertop or kitchen shelf. An extension of little luxuries, this trend is an easy way to treat yourself to something both beautiful and delicious! 

Freezer fine dining 

Looking for what’s hot on grocery shelves? Hit the frozen aisle. A wave of new frozen meals, appetizers and sides means good news for those consumers eager to create a delicious (and even restaurant-worthy) eating experience at home.

Customers are looking to pair high quality ingredients with globally-inspired flavours and time-saving hacks, and these frozen options are perfect for meal planners that need a night off or budget-conscious foodies who want a break from eating out. Think frozen arancini, pupusas and other chef-inspired favourites that will taste just like they’re coming out of a fancy restaurant kitchen … when really, it’s just your air fryer.   

Very vinegar  

From sipping tonics to crushed fruit–infused varieties and raw, unfiltered “living” versions, consumers are getting creative with vinegars, which add depth and complexity while also delivering probiotic-like benefits. Vinegar, or “sour wine” as it was once called, dates back thousands of years and was even used medicinally. Now we’re witnessing vinegar’s modern renaissance, with consumers seeking out premium, small-batch options, bold new flavours and innovative formats that elevate everything from home-cooked meals to craft cocktails and mocktails on restaurant menus. Vinegars are even infiltrating the creamy condiment space, adding some zing to that mayo, and brands are getting savvy about adding usages on their packaging to inspire more creative

Sweet, but make it mindful 

Having a sweet tooth will never go out of style, but we’re seeing more customers who are mindful of their sugar intake opting for products that are subtly sweetened with real cane sugar over alternative sources — or simply sweetened with whole fruit, honey or maple syrup. We’re seeing jam, chocolate and gummy brands leaning on real fruit in their products rather than high amounts of sugar for flavour and texture.

Instant reimagined 

Brands are cracking the code on “instant” – once a word only associated with microwaves and convenience. Now consumers can find innovative and better-for-you instant options that will be the envy in workplace kitchens and on long plane rides.

TikTok is helping to reshape instant’s once boring reputation, with creators flaunting travel-ready, barista-level lattes and “desk drawer ramen” that uses bone broth bases, chili crisps and adaptogenic add-ins.

Brands have also responded by making products like single-serve premium pour-over lattes, trendy meals-in-a-cup and more shelf-stable meal solutions, all ready in seconds and easy to prepare between meetings. We’re even seeing traditional products like ready-made rice upgrading their sourcing standards and emerging brands ready to disrupt the space.