What’s ahead for food in 2026? We challenged our dozen team members to capture their best predictions as succinctly as possible. These quick takes offer a snapshot of the trends we think will shape the year ahead.
Maggie Alt-Lewis, Account Supervisor
Meat comeback! Protein’s still hot, and people want real food.
Lizzy Borgwardt, Account Executive
The flavor making waves across multiple dessert platforms: Dubai Chocolate.
Mitchell Brandt, Associate Creative Director, Copy
Sober and sober-curious will continue to gain steam and go mainstream.
Sam Burns, Social Media Manager
Beef tallow making a comeback. Crispier fries, richer flavor, fewer seed oils.
Alyssa Lillie, Senior Art Director / Digital Specialist
Nutrition diversity: not just protein, not just fiber… basically, not rocket science.
Betsy DeNuccio, Production / Design Manager
Protein has gone mainstream, but is fiber next?
Beth Lube, VP of Account Services
Smaller portions, higher protein: menus will rebrand to target GLP-1-conscious eating.
Gwen Nash, Graphic Designer
Clean, green food packaging. Eco-friendly options will replace the throwaway norm.
Anita Nelson, President / Owner
Fiber moves from functional benefit to everyday wellness essential.
Annabelle Paquin, Social Media/Content Specialist
Familiar favorites upgraded with better ingredients, balance, and modern flair.
Is the pendulum swinging to “food that restores, not performs”?
Lori Gerdts Moening, Vice President / Creative Director
Butter-forward: artisanal, browned, whipped, sweetened, or seasoned — even desserts dipped and dripped.
Dustin Slowiak, Senior Project Manager
More protein formats. Chips, clear drinks, seasonings… what’s next?
Together, these predictions offer a quick look at how food is changing. Some trends are new, some feel familiar, but all reflect what people are asking for more of in 2026. Let’s get in touch to see how we can help make your new year amazing.
