Whole Foods Market’s Trends Council has shared its top food trends for 2026 in the retailer’s annual trends predictions report. The council predicts 2026 the year of fiber frenzy, fine-dining freezer finds and an uptick in tallow.
The Whole Foods Market Trends Council – a collective of Whole Foods Market employees ranging from foragers and buyers to culinary experts – develops these trend predictions each year through a combination of industry experience, keen observation of consumer preferences and collaborative sessions with emerging and established brands.
“Each year, our trends report captures the pulse of what’s next in food, and 2026 is no exception,” said Sonya Gafsi Oblisk, chief merchandising and marketing officer at Austin, Texas-based Whole Foods Market.
“This year’s trends highlight how curiosity, creativity and conscious choices are shaping the way people eat and shop. We’re inspired by the innovation we’re seeing across the food landscape and can’t wait to watch these ideas come to life in our aisles and beyond.”
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 nourishing and nostalgic fat. Once a staple in traditional cooking and prized for its high smoke point and rich flavor, tallow is being rediscovered by consumers who value ancestral ingredients and are looking for oil alternatives.
- Fiber – Protein continues to be king, but fiber is gaining traction as consumers seek gut health, holistic digestive wellness and natural ways to feel fuller longer. Brands are getting on board with more fiber-forward callouts on packaging, and increasingly, the council is seeing products with added fiber hitting the shelves, such as pastas, breads, crackers and bars. Roots like cassava and chicory are regulars on ingredient panels of prebiotic beverages, and konjac is a fibrous favorite in plant-based, ready-to-eat meals. Meanwhile, pantry staples like oats are the star of up-and-coming products, which tout the ingredient for being rich in prebiotic fiber and easy on the gut.
- Year of the Female Farmer – With multigenerational farms dwindling and fewer young people choosing careers in farming, it’s more important than ever to celebrate changemakers in the industry. Consumers may have already started to notice an increase of women in agriculture highlighted in media, event panels and on brand websites and packaging. Organizations like the National Young Farmers Coalition offer funding opportunities through their Young Farmer Grant program, which donates 50 percent of its grants to female-identifying, nonbinary and trans farmers, and the Food and Agriculture Organization of the United Nations declared 2026 as the International Year of the Woman Farmer.
- Freezer fine dining – Customers are looking to pair 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 creators swear by drinking pickle brine before meals to stabilize blood sugar. Now the council is seeing vinegar’s modern renaissance, with consumers seeking out premium, small-batch options, bold new flavors and innovative formats.
- Reduced sugar – More customers who are mindful of their sugar intake are opting for products that are subtly sweetened with real cane sugar over alternative sources – or simply sweetened with whole fruit, honey or maple syrup. The council is seeing jam, chocolate and gummy brands leaning on real fruit in their products rather than high amounts of sugar for flavor and texture.
- Instant foods reimagined – Brands are cracking the code on “instant” – once a word only associated with microwaves and convenience. TikTok is helping to reshape instant’s reputation, with creators flaunting travel-ready, barista-level lattes and “desk drawer ramen” that uses bone broth bases, chili crisps and adaptogenic add-ins. Brands also have responded by making products like single-serve premium pour-over lattes, trendy meals-in-a-cup and more shelf-stable meal solutions.
“Our trends predictions are inspired by the council’s deep expertise and boots-on-the-ground discovery – at farmer’s markets, industry trade shows, local restaurants and more,” said Cathy Strange, ambassador of food culture for Whole Foods Market and member of the trends council.
“The 2026 list reflects how quickly ideas can move 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 year ahead.”