Alsip, IL, December 3, 2025 – Griffith Foods, a global product development partner for food companies, has released its culinary trend predictions for 2026. Drawing on insights from its network of more than 50 chefs across six continents, Griffith Foods’ annual Food & Flavor Outlook identifies the most anticipated consumer trends through extensive culinary industry research and collaboration with trusted research partners. The outlook reveals how evolving consumer preferences are shaping the future of food innovation worldwide.
“Next year we are predicting that consumers will be motivated by a combination of more layered, bold flavors, the craving for even more protein, and distinct textures in every bite,” said Chef Stephen Giunta, North America Director of Culinary, at Griffith Foods. “In North America in particular, our innovations will also respond to the region’s increased interest in food truck and street vendor flavors, and maximalist food experiences.”
This year’s Food & Flavor Outlook features chefs from around the world, weaving in unique regional perspectives on the global trends. This dynamic discussion of culinary innovation brings greater depth and regionality to how consumers and industry professionals understand the evolving food landscape.
From new takes on street food to nutrition-packed innovations, these six trends will reshape how the world eats in 2026:
1.POWERED BY PROTEIN
Protein-rich foods are here to stay. Consumer trends show a 57% increase in the demand for protein in the U.S. alone. And, according to a recent global study, more than 48% intend to boost protein consumption.[i] The potential benefits of a protein-rich diet, such as satiety, muscle health, and energy, appeal to consumers of all ages. And when protein-packed foods are affordable and craveable, it’s no surprise that they’re finding success across global markets, resonating with patrons of all ages.[AM1]
2.CRAVEABLE TEXTURE
From crunchy, creamy, chewy and more – texture has become a main attraction. A year-over-year increase of 46% more consumers in the U.S. and 43% in Mexico want dining experiences that go beyond flavor and fully engage the senses, making texture a critical part of the menu. Recent research shows that 43% of global consumers enjoy products with unusual textures.[ii]
3.STREET FOOD DISCOVERY
In North America, a 23% food truck and street vendor sales growth is projected between 2025 and 2029, a sure sign more street food flavors are coming. What started in sidewalk carts and open-air markets featuring locally sourced offerings has sparked the curiosity of patrons, restaurants, and manufacturers alike. Street food is its own genre, from handhelds to food on a stick, anything goes. Street food vendors are expected to reach $11 billion in worldwide sales by 2029, triple their market value from 2015.[iii]
4.MAXIMALIST FLAVORS
In North America, consumer trends show a surge in bolder and complex food experiences: 17% growth in the U.S. and 24% in Mexico. Layers of smoky, spicy, sweet, sour, and umami flavors that pack a punch are shifting flavor paradigms, bringing a rush of adrenaline across culinary categories. Sweet flavor tops the charts with a 109% year-over-year increase in consumer engagement, while umami (+79%) and smoky (+46%) also show robust growth.[iv]
5.NUTRITION MEETS TRADITION
Wellness wins next year. In the U.S. alone, consumer trends showed a 57% spike in desire for nutrition-rich foods (those higher in vitamins, minerals, fiber, and protein, and lower in saturated fat, sodium, and sugar). Time-tested, nutrient-dense foods serve as the ‘hero ingredients’ for global consumers’ demand for wellness. Contemporary flavors also bring new life to age-old herbs, spices, legumes, and grains. A recent consumer survey showed a shift toward nutrient-dense foods, with nearly 60% paying closer attention to food ingredients versus just a year ago.[v]
6.CRAFTED CONDIMENTS
Condiments have evolved far beyond the basics. Now, signature condiments are adding excitement and bursts of flavor to foods around the world. In the U.S., consumer trends show a 132% year-over-year increase in demand for premiumized food experiences and a 43% increase in Mexico. As consumers are looking for low-risk, high-reward ways to make the most of their dining dollars and personalize meals, condiments are the perfect kitchen hack. A new study shows that 90% of consumers are open to trying new condiment products.[vi]
About Griffith Foods
Griffith Foods is a global product development partner helping food companies meet the evolving needs of consumers with high-quality, culinary driven, customized products. Founded in 1919 and headquartered in Alsip, Illinois, USA, Griffith Foods is a family-owned business known for collaborative innovation guided by its purpose to “Blend Care and Creativity to Nourish the World.” Operating in over 40 countries across six continents, Griffith Foods employs more than 5,000 people, including over 40 chefs and 340 food scientists, who work together to create solutions that nourish people, planet, and communities. The company’s product capabilities include seasonings, sauces, dressings, coating systems, and alternative protein solutions. Griffith Foods’ primary areas of focus include Foodservice, Food Manufacturers, Protein Processors, and Retail. For more information, visit www.griffithfoods.com
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Media Contacts:
Emilio Balderas
Mercury LLC
emilio.balderas@mercuryllc.com
Susan Villalobos
Griffith Foods
[i] FMCG Gurus February 2025 MPP919, MPP964, MPP740
[ii] FMCG Gurus March 2025 FCT945-FCT027
[iii] Kentley Insight – Global Market Size & Growth Report Food Trucks & Street Vendors July 2025
[iv] Source: Source: Ai Palette June 2025, Mintel GNPD June 2025
[v] FMCG Gurus June 2025 CN314, CN892
[vi] Griffith Foods Survey- Quick & Easy Meals For My Family & Myself Eating Occasion. Feb 2025. 20,000 consumers globally
[AM1]The protein description felt a bit too concise compared to the other trend descriptions hence my addition here
