Food & Flavor Outlook: DOUBLE TAKE

Six powerful culinary trends that are primed to make an impact

The experts at Griffith Foods take a global approach to analyzing the culinary trends that can make a measurable impact on your business. Finding inspiration in everything from one-of-a-kind dining experiences to buzzworthy social media, we validate our observations with compelling insights and comprehensive data. For this year’s FlavorIQ^® Food & Flavor Outlook, we’ve paired up our culinarians for “double take” discussions that demonstrate the breadth of our program. Let’s examine the consumer need and reach of each trend through multiple perspectives and create better together!

Hear From Our Chefs

The 2026 Food & Flavor Outlook trends reflect the flavors, wellness attributes and experiences that global retail and foodservice consumers crave. Watch our collection of videos for a taste of what you can expect from this year’s program, including insightful double takes from our culinary team.

Get a head start on menu and product development

We’re putting industry insights and culinary creativity right at your fingertips with this year’s Food & Flavor Outlook inspiration guide. It’s your easy reference tool for our featured trends, available as a free download!

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2026 TREND OVERVIEWS

Packing the Benefits of Protein into New Applications

48% of global consumers would like to increase the amount of protein in their diets.¹

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The potential benefits of a protein-rich diet—such as satiety, muscle health and energy—are sought after by today’s consumers. And when protein-packed foods are affordable and craveable, it’s no surprise that they resonate with patrons of all ages. We’ll show you how a boost of protein can lead to success across global markets.

Bringing regional specialties to a wider audience

73% of consumers intend to maintain or increase their consumption of street food over the next 6 months.³

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What started in sidewalk carts and open-air markets featuring a bounty of locally sourced ingredients has sparked the curiosity of patrons and the creativity of restaurant menus and retail products alike. Join us on a journey through street food, with beloved regional dishes that cross borders and take on new forms through the chefs and manufacturers they inspire.

Creating multisensory experiences with texture

43% of global consumers enjoy food and beverage items with interesting textures.²

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Today’s consumers want dining experiences that go beyond flavor and fully engage the senses, making texture a critical piece of the puzzle. From oversized, extra crunchy paprika potato crisps to pillowy soft Japanese milk bread, we’ll dive into the extreme textures bringing excitement to restaurant and retail offerings around the world.

Curating the most impactful flavor combinations

61% of global consumers enjoy food and beverage items with new, unusual flavors.⁴

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It’s time to showcase the biggest, boldest, most over-the-top flavor combinations making dining and snacking truly unforgettable. Discover how layers of smoky, spicy, sweet, sour and umami-forward flavors are shaking up tradition, bringing novelty, surprise and a rush of adrenaline across culinary categories.

Delivering nutritious ingredients that stand the test of time

55% of consumers want to maximize their intake of “good” ingredients.⁵

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Time-tested, nutrient-dense foods—those higher in vitamins, minerals, fiber and protein and lower in saturated fat, sodium and sugar—serve as the “hero ingredients” meeting consumer demand for authenticity and wellness around the globe. Find out how contemporary flavors can bring new life to the herbs, spices, legumes and grains that have been cultivated for thousands of years.

Adding a personal touch through condiments

92% of consumers are open to trying new products in the sauces and condiments category.⁶

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Signature condiments are adding excitement, bursts of flavor and craveability to foods around the world. Since consumers are looking for low-risk, high-reward ways to make the most of their dining dollars and personalize meals, learn how condiments featuring unique colors, seasonings and textures can fuel this demand.

Meet our culinary experts

Our extensive culinary team comprises more than 50 chefs from around the world, specializing in such areas as food science, dietetics, nutrition and business development. We’ve paired up six of these chefs to explore each trend, discussing the similarities, differences and exciting potential they see for reaching global audiences. Check out their conversations and come away with ideas for growing your business by downloading our Food & Flavor Outlook inspiration guide.

Chef Jordi Gállego
Spain

Chef Jordi Gallego Chef Jordi is truly a seasoned professional, having been a part of the Griffith Foods team for over 20 years! Whether developing new products, presenting to clients or consulting on new trends, Jordi brings unparalleled expertise to every customer challenge.

Chef Jomi Gaston
Thailand

By cultivating a deep appreciation for different cultures, consumer needs, preferences and aspirations, Chef Jomi has established himself as an incredible director of our Asia Pacific team. His experiences living in and visiting different countries throughout the region are vital to his work.

Chef Stephen Giunta
United States of America

Chef Stephen comes to Griffith Foods with more than 35 years of experience across top culinary institutions. He embodies the spirit of Creating Better Together in all he does as the leader of our North American culinary team.

Chef Michael Hornback
United States of America

With more than 30 years of culinary and foodservice experience, Chef Michael takes a solutions-based approach to his work at Custom Culinary^®. He strives to cultivate strong partnerships with commercial and noncommercial chefs, operators, distributors and manufacturers.

Chef Girish Kumar
United Arab Emirates

Chef Girish’s impressive background in business development and hospitality has guided his path here at Griffith Foods. He’s been an irreplaceable member of the team for over 8 years, currently serving as director of culinary for the India, Middle East region.

Chef Ana Sáenz
Costa Rica

Since joining Griffith Foods in March of 2025, Chef Ana has demonstrated her leadership and expertise—heading up our team of chefs in Central and South America. She’s creative and passionate about her work, always looking for ways to exceed our customers’ expectations.

Download your free guide

From restaurant menus to retail shelves, our 2026 Food & Flavor Outlook brings the insights that can help guide your business to success in the upcoming year.

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FEATURED RECIPES

Inspired to experiment in the kitchen? Discover our innovative, trend-forward menu creations—crafted to spark creativity and satisfy every palate.

Tikka Paneer Pizza
Featuring True Foundations^®Ready-To-Use Frozen Tikka Masala Sauce

VIEW RECIPE

Smokehouse Bacon Jam Burger
Featuring Custom Culinary^® Gold Label Bacon Onion Marmalade
VIEW RECIPE

Latin Citrus Chili Totchos
Featuring True Foundations® Latin-Style Citrus Chili Sauce

VIEW RECIPE

Coconut Curry Chowder
Featuring Custom Culinary® True Foundations® Coconut Curry Sauce

VIEW RECIPE

Butter "Chicken" Loaded Fries
Featuring True Foundations^® Indian-Style Butter Sauce

VIEW RECIPE

Meatloaf Sliders with Gravy Drizzle
Featuring Chef's Own® Low Sodium Brown Gravy

VIEW RECIPE

Unique trend perspectives from our team

Looking for even more insights and thought leadership that brings this year’s trends to life? Check out our Food & Flavor Outlook blogs for innovation inspiration, culinary tips and opportunities for leveraging the trends.

CHEF TALK MEET OUR TEAM

Custom Culinary Food and Flavor Outlook Footer

SOURCES
1. FMCG Gurus, February 2025. MPP919, MPP964, MPP740
2. FMCG Gurus, March 2025. FCT945-FCT027
3. Technomic, “Global Consumer Trends: Q2 2025 biannual update of shifting consumer usage and attitudes,” 2025.
4. FMCG Gurus, March 2025. FCT768, FCT512
5. FMCG Gurus, June 2025. CN314, CN892
6. Griffith Foods survey, February 2025. (n = 20,000 consumers globally)