Whole Foods Market’s Trends Council recently shared the top food trends for 2026. These trends are reported in the retailer’s annual trends forecast report. The council predicts that 2026 will be the year of fiber frenzy, luxury freezer discoveries and an increase in sebum production.
Food and drink trends
This year’s trends highlight how curiosity, creativity and conscious choices shape the way people eat and shop. Whole Foods Market’s top food trend predictions for 2026 include:
Tallow – From whipped to herb-infused varieties, beef tallow is making a comeback as a nutritious and nostalgic fat. Once a staple of traditional cuisine and prized for its high smoke point and rich flavor, tallow is being rediscovered by consumers who appreciate age-old ingredients and are looking for oil alternatives.
Fiber – Protein remains king, but fiber is gaining popularity as consumers look for healthy gut health, holistic digestion and natural ways to feel full longer. Brands are getting on board with more fiber-forward recommendations on packaging. Roots such as cassava and chicory regularly appear on the ingredient panels of prebiotic drinks. Meanwhile, pantry staples like oats are the star of emerging products, touting the ingredient for being rich in prebiotic fiber and easy on the gut.
Year of the farmer’s wife – With the number of multi-generational farms declining and fewer young people choosing a career in agriculture, it is more important than ever to shine a light on the changemakers in the sector. Organizations like the National Young Farmers Coalition offer funding opportunities through their Young Farmer Grant program, and the Food and Agriculture Organization of the United Nations has declared 2026 the International Year of the Women Farmer.
Freezer tasty food – Customers want to combine high-quality ingredients with globally inspired flavors and time-saving hacks, and frozen options are perfect for meal planners or budget-conscious consumers.
Vinegar – Vinegar, or “sour wine” as it was once called, dates back thousands of years and was even used medicinally – an original functional food. Today, some content makers swear by drinking brine before meals to stabilize blood sugar levels. Now the council is seeing the modern vinegar renaissance, with consumers looking for premium, small-batch options.
Reduced sugar – More and more customers who consciously monitor their sugar intake are choosing products that are subtly sweetened with real cane sugar instead of alternatives. The council is seeing jam, chocolate and gummy brands leaning on real fruit in their products instead of large amounts of sugar for taste and texture.
Instant food reinvented – Brands are cracking the code on “instant” – once a word associated only with microwaves and convenience. Brands have also responded by creating products such as premium single-serve pour-over lattes, trendy meals in a cup and more shelf-stable meal solutions.
The 2026 list reflects how quickly ideas can evolve from emerging concepts to everyday favorites. It’s exciting to see how these trends will shape conversations in kitchens, communities and the broader food culture in the coming year.