At Food by Design we explore the signals that shape the food of tomorrow. Our work sits at the intersection of innovation, flavour and culture. Each year we scan the horizon, translate trends into insights, and help companies design food futures that are vibrant, sustainable and relevant. For 2026, five movements stand out. They are not passing hypes but deeper shifts in how we cook, eat and connect.
Food Trend #1: The Architecture of Satiety
The Ozempic effect is impossible to ignore. With the US leading, more than 80 million people worldwide now use GLP-1 medication, and the number is still climbing. Products and restaurant menus are already shifting: smaller in portion size, yet higher in nutrient density. But beyond the medication, what fascinates us is the rise of “satiety thinking.” How do we design meals and products that help us feel full; physically, sensorily, and emotionally? Proteins and fibres are obvious allies, but meal structure matters just as much. A layered salad bowl with crunch, chew, and creaminess satisfies more than a one-note dish. A Korean meal with 5-6 banchans (side dishes) signals “enough” faster than a single mountain of pasta. Even a traditional Dutch meat-potatoes-veg plate with clear roles for each element, may be more fulfilling than a one-pot mash (stamppot). In 2026, expect both product developers and chefs to explore satiety and create meals that nourish, delight and help us stop at the right moment.
A Korean meal with many side dishes (banchans) will satisfy your appetite more than a mountain of pasta
Food Trend #2: Culture-Crafted Food Innovation
The modern food consumer no longer waits patiently for products born in corporate labs and launched after two years of committee approvals. They discover novelties on TikTok, trust the authenticity of a founder’s story or the creativity of a popular chef, and expect to see products on shelves almost instantly. Platforms like Instagram and Tiktok have become breeding grounds for food innovation, where ideas spread at the speed of a scroll. For food companies, this doesn’t mean that science or budgets are irrelevant. It means that innovation must be synchronised with culture. Gen Z in particular seeks identity, values, and authenticity in what they eat. They are buying stories as much as products. For marketing, R&D and innovation teams, this demands a new mindset: less siloed, more agile, and deeply attuned to cultural signals. Tomorrow’s most valuable food innovators are not just technologists; they are cultural translators who can read social signals and turn them into meaningful products. For 2026, the challenge is clear: do you understand the cultural codes shaping appetite?
The cultural code on social media will be shaping our appetite increasingly
Food Trend #3: Japanese – Beyond Sushi
In our search for more authentic food experiences, we notice a growing fascination with global cuisines. For years, sushi has been the crown jewel of Japanese food abroad. Yet the Japanese kitchen is far more abundant, quietly preparing its next wave of home-style dishes with truly authentic flavours. Think steaming bowls of donburi, fragrant curries, perfectly grilled and glazed fish, skewered meats (yakitori), delicate tofu variations, and refreshing salads. And beneath it all lies the secret foundation: dashi, miso, soy sauce, bonito flakes, mirin, ginger, radish, plum, Japanese mustard, vinegars, seaweed and those playful sprinkles of furikake that can turn a plain bowl of rice into something unforgettable.
In the years ahead we expect brands and retailers will broaden their assortments, making these essentials more accessible and inspiring home cooks to venture into Japanese meals well beyond sushi.
Making homemade Japanese cuisine do-able for all, far beyond sushi
Food Trend #4: Eat-Lancet Becomes the New Sustainable Standard
The past years have been a swirl of sustainability promises: plant-based pledges, plastic reduction, biodiversity goals, organic ambitions. For many consumers and companies, it felt overwhelming. Now we see consolidation around the Eat-Lancet diet, also known as the Planetary Health Diet, as a pragmatic and inclusive standard. It is plant-rich, but not strictly vegan, allowing for modest amounts of animal protein. This balance makes it realistic for a broad audience. Companies are already adapting: Lidl GB has introduced a Live Well logo to mark private-label products aligned with the diet, while catering firms and restaurant chains increasingly place Eat-Lancet at the heart of their sustainability vision. For 2026 and beyond, this “planet-friendly plate” is set to become a health & planet friendly reference and a communication tool, offering clarity in a field that often felt confusing.
Eat lancet plate
Food Trend #5: The fortified food shift; from macros to micros
The next frontier in nourishment moves beyond counting proteins or carbs and dives into the subtle yet powerful world of micronutrients. Fortified foods are evolving into everyday allies for resilience and wellbeing, as magnesium, electrolytes, and plant-based nutraceuticals become part of our daily routines. Imagine chocolate that restores calm, waters that rehydrate on a cellular level, or snacks that fine-tune focus in the middle of a workday. What once felt like niche sports or wellness products is now entering the mainstream, signalling a future where food is not only fuel but also a precise tool for balance, energy, and recovery. A striking example comes from the Magnum Ice-cream Company with its Hydro Ice: a 77-calorie, dairy-free kiwi and lemon ice pop enriched with vitamin C, B2, and magnesium. Designed for health-conscious partygoers, it doubles as a refreshing, low-calorie choice for the sober-curious, complete with a glow-in-the-dark gel core for playful novelty. Micronutrients are stepping into the spotlight as the quiet revolution shaping tomorrow’s smarter diets.
Micro smart food with functional benefits like hydrating drinks full of electrolytes
These five trends highlight how food in 2026 is evolving: more global in flavour, smarter in satiety design, clearer in its sustainability promises, and faster in cultural connection. Yet they are only part of the bigger picture. Curious about our complete trend survey? Get in touch – and let’s explore together how to spark fresh inspiration for your food company.
Image sources:
Image 1 by Jeffry S.S. via Pexels
Image 2 by RDNE Stock project via Pexels
Image 3 by Mike González via Pexels
Image 4 by Eatforum.org
Image 5 by Mikhail Nilov via Pexels