ADM 2026 trends: GLP-1 adaptation and the rise of ‘social approval’
ADM has released its 2026 Global Culinary Trends report, identifying five key forces that are set to redefine product development and consumer engagement for the food and drink trade.
The report, which draws on extensive local immersion and global data, highlights a significant shift in how “authenticity” and “wellness” are defined. For manufacturers and chefs, these trends represent a move toward hyper-personalisation and a response to emerging pharmaceutical impacts on appetite.
1. The GLP-1 effect: ‘big-impact bites’
Perhaps the most significant implication for the trade is the rise of Big-Impact Bites. ADM identifies that changing eating habits — driven by GLP-1 based medications, wellness goals, and a desire for lighter consumption—are forcing a rethink of portion sizes and nutrient density. Manufacturers are urged to focus on high-quality, flavourful, and nutrient-rich small formats that provide a “complete” experience without the heaviness of traditional meal sizes.
2. ‘Social approval’ as the new sustainability
Sustainability is evolving into a broader concept of Social Approval. Beyond eco-credentials, consumers are now evaluating brands based on inclusivity, affordability, and overall responsibility. For the food trade, this means that “conscious eating” is no longer a niche premium segment but a core requirement for mass-market acceptance. Menus and products are expected to adapt to these shifting social values to maintain consumer trust.
3. ‘Third culture cuisine’: beyond fusion
The report notes that “Global Fusion” is becoming deeply personal. Third Culture Cuisine represents a new wave of storytelling through flavour, where chefs and brands rewrite the definition of “authentic.” This trend encourages bold cultural mashups that reflect the diverse food identities of a globalised population, moving away from rigid traditionalism toward personal culinary narratives.
4. ‘Maxxing Your Way’ and Experiential Dining
Consumers are moving away from general excess toward Intentional Intensity. Termed Maxxing Your Way, this trend sees consumers doubling down on specific dietary paths or lifestyles that feel most aligned with their personal identity.
Parallel to this is Experiencing the Experience, a trend targeting the hospitality and foodservice sectors. In an era where convenience is king, ADM suggests that brands must provide a “compelling reason to leave home,” focusing on high-concept dining and immersive environments that redefine what it means to eat out.
For R&D teams and category managers, ADM’s insights suggest that the 2026 landscape will be dominated by flexibility. Whether it is adapting recipes for those on weight-loss medications or creating “boundary-breaking” fusion products, the focus is squarely on culturally resonant, scalable solutions.
“Together, these insights help chefs and brands alike create scalable, culturally resonant solutions for the future of food,” ADM stated in the report launch.
Food and drink professionals can explore the full strategic breakdown at ADM’s 2026 Global Culinary Trends.
