As we head into a new year, one thing remains certain: the food landscape will continue to grow, adapt, and evolve. Experts predict expansion across several categories, from alcohol-free drinks and matcha-infused products to a boom in “swicy,” or sweet-and-spicy, flavors. Already, 2026 is shaping up to be a jam-packed year.
Below, explore more of our predictions, including a rise in clean proteins, continued growth in vegan eggs, increased creativity and collaboration in the vegan restaurant industry, and much more.
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1Protein becomes more about balance and minimal processing
Throughout 2025, it was difficult to avoid discussions about protein, both online and in person. If it feels like everyone you know has been trying to increase their protein intake and encouraging you to do the same, we have some news: protein is not going anywhere in 2026.
However, the conversation is shifting. Many experts predict the focus will become less extreme and more balanced. “Look back at fat-free in the 1980s or carb-free in the noughties,” Alex Beckett, Mintel’s senior director of food and drink research, told Food Navigator. “History shows how dietary patterns shift from fixation to moderation.”
What people consume as protein is also evolving. Over the past year, scrutiny of ultra-processed foods has intensified, prompting consumers to seek cleaner, minimally processed protein sources instead of highly engineered plant-based meat alternatives. This does not mean your favorite burgers and sausages will disappear from shelves altogether. Rather, they will increasingly sit alongside more natural, whole-food options.
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2Fiber will get even more attention
Protein was not the only nutrient on everyone’s lips throughout 2025. Fiber also enjoyed a well-deserved moment in the spotlight, and many experts anticipate it will receive even more attention in 2026.
In October, the Whole Foods Market Trends Council released a report highlighting the biggest trends for the year ahead. The panel of experts was confident that more fiber-rich products would begin appearing on shelves, noting that rising demand is “being driven by increasing consumer awareness of digestive health, weight management, and preventive healthcare.”
Market research firm Mintel agrees. Its 2026 Global Food and Drink Predictions report states: “In a time when there is an abundance of instantly available health advice, protein and fiber are cutting through the clutter in 2026 and going mainstream as easy-to-understand, accessible, and essential nutrients.”
The report also looks ahead to 2030 and predicts that interest in fiber will continue to grow and evolve. It suggests fiber may become “a nutritional defense against the rising risks microplastics pose to humans.”
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3Functional plant-based ingredients and healthy snacks are only going to get more popular
In 2026, food will become even more focused on function and the tangible benefits it can offer our bodies. Functional mushrooms, for example, began moving into the mainstream in 2025, and that momentum is set to accelerate significantly in the year ahead. According to Fortune Business Insights, the functional mushroom market was valued at more than $33.7 billion in 2025 and is expected to reach more than $62.1 billion by 2032.
“The global market is expected to exhibit significant growth during the forecast period owing to the rising awareness related to the benefits offered by consuming specialty mushrooms,” the market research platform states. “The rising inclination of consumers toward functional foods further boosts market growth.”
Gut-friendly foods such as yogurt, kefir, kimchi, and sauerkraut are also poised to gain even more attention. At the same time, snacks will continue to shift toward health and wellness. This trend began to emerge in 2025, as seen in the Best Vegan Snacks of 2025, where VegNews readers voted for products like protein cookies, crunchy fiber-rich corn snacks, and soft-baked wholegrain bars.
Eat Just
4Vegan eggs and cheese will continue to thrive
Rising prices and repeated outbreaks of bird flu have caused major disruption in the egg industry over the past few years. This instability has created an opening for plant-based egg companies, which are now seeing strong growth. Eat Just, along with other vegan egg brands, enjoyed an especially successful 2025. In February alone, Eat Just grew five times faster than it did in February 2024.
Research suggests the market is on a strong upward trajectory. According to Data Bridge Market Research, the global plant-based egg market could reach nearly $16 billion by 2032. For comparison, it was valued at $3.5 billion in 2024.
One key reason for this growth is supply-chain resilience. Vegan egg production is not as vulnerable to the disruptions that affect animal agriculture, yet the products are designed to taste and function like conventional eggs. “It’s simply a smarter way to produce eggs,” Eat Just CEO Josh Tetrick told VegNews. “Consumer sentiment and global climate trends point toward a future where eggs just happen to come from plants.”
The dairy-free cheese industry is also set for a strong year ahead. In particular, artisanal, French-style vegan cheeses are becoming more popular and accessible, driven by brands such as UmYum, which launched in the US this year; Rebel Cheese, which delivers nationwide; and Bettani Farms, which recently acquired Stockeld Dreamery and Treeline.
Next Level Veggie Grill
5Vegan restaurants will get more creative and collaborative
The past few years have been challenging for the vegan restaurant industry. Across the country, many beloved eateries have closed due to a combination of factors, including rising costs, tighter profit margins, and fewer customers amid the ongoing cost-of-living crisis.
Despite these challenges, many passionate restaurateurs are not giving up. Instead, they are finding new ways to persevere, with collaboration emerging as a key strategy. Examples include the merger of Veggie Grill and Next Level Burger to form Next Level Veggie Grill, as well as Evolution Fast Food and Donna Jean joining forces in San Diego. In North Hollywood, Vegatinos has also found a new home within Leonor’s Vegetarian Restaurant.
When we spoke with restaurateur Nemanja Golubovic, founder of Chicago vegan restaurant Kale My Name, about the difficulties facing the city’s dining scene, he expressed optimism for the years ahead. In his view, the vegan restaurant industry is poised to emerge stronger than ever.
“I do believe the landscape is evolving rather than disappearing,” he said. “The restaurants that survive and thrive will be the ones that adapt, build community, and offer something beyond what people can get everywhere else.”
Unlimeat
6Globally-inspired flavors will dominate
Korean food, likely influenced in part by the global success of K-pop, has surged in popularity in recent years, and 2026 is set to see this interest expand further into the vegan space. Unlimeat is already ahead of the curve, offering American consumers a wide range of plant-based Korean dishes, including Korean mochi cake, pork mandu, bulgogi, and more. Canadian brand Vinker is another vegan success story, with products such as Crispy Korean Chick’n and Spicy Glazed Korean Chick’n now available in select locations across the country.
For evidence that consumers are not only seeking global flavors when dining out but also when cooking at home, look no further than Trader Joe’s frozen aisle. We recently ranked 23 of the best frozen foods from the popular grocery chain, and nearly all were inspired by international cuisines. The top three picks were kimbap, vegan tikka masala, and vegan Thai green curry.
Turkish and Middle Eastern flavors are also gaining momentum. Dubai chocolate shows no signs of fading, while spice blends such as sumac and za’atar are becoming increasingly common in home kitchens as more people experiment with new flavor profiles.
According to Suzy Badaracco, president of Culinary Tides Inc., Middle Eastern flavors may even dominate other food trends in 2026. “It’s the next Mediterranean evolution and aligns with the 2026 desire for calm, sensual flavor experiences,” she told Bake Mag. “Its ingredients, including harissa, pomegranate, pistachio, labneh, and za’atar, are versatile, recognizable, and easy to integrate across snacks, sauces, meals, and beverages.”
Kate Farms
7There will be more GLP-1-focused vegan foods
It is impossible to ignore that GLP-1 medications such as Ozempic have become part of the mainstream. In response, the food and hospitality industries are launching more menus and products designed to suit smaller appetites and changing nutritional needs. The plant-based food sector will be no exception.
Danone’s plant-based nutrition brand Kate Farms, for example, has developed a high-protein shake designed to help GLP-1 users meet their nutritional goals. British brand Sweet Freedom, which specializes in vegan and natural sweet treats, now also markets itself as GLP-1 friendly.
“It’s vital for retailers and manufacturers to pay close attention to these trends,” Sally Lyons Wyatt, global executive vice president and chief adviser at Circana, told Food Business News. “The key to future success will be adapting product selections and marketing to line up with the new health-focused mindset of this growing group of shoppers.”
For more plant-based stories like this, read:
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Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
