Speciality Food Jan/Feb 2026

health. Expect fibre to be marketed less like a supplement, more like a lifestyle must-have –making it more appealing and attractive to everyday consumers.” 5 MIDDLE EASTERN AND EUROPEAN FOOD TomGatehouse, senior strategist at Egg Soldiers, says he expects to see a newwave of Eastern Mediterranean andMiddle Eastern staples filtering further into the public eye in 2026 – beyond hummus and harissa. “Amba is one to keep an eye on as tastes broaden beyond hot honey’s ‘swicy’ moment. Taking tangy, fruity and spicy as its foundations, amba’s true mainstream integration may come via creamy blends - amba aioli andmayonnaises that deliver impressive tingles through recognisable formats,” Tombegins. “Then there’s labneh, already familiar to many shoppers, which is shifting into its next phase: flavoured and infused varieties,” he continues. @specialityfood “Retailers are beginning to explore labneh with herbs, spices and smoked notes, namely a way to add premium differentiation to chilled dairy and deli categories.” Also making its way onto dining tables is the fermented chilli paste, shatta, which taps into demand for globally-inspired heat. “It offers retailers a chance to expand their chilli paste and hot sauce ranges beyond the usual suspects.” Then there’s what Tom calls a ‘wild card’ - tirokafteri – spicy whipped feta. “With Greek cuisine enjoying steady popularity and consumers increasingly seeking bolder flavours, a spicy feta proposition feels not just logical but overdue. Ideal for dips, spreads andmezzes with a point of difference.” 6 FUNCTIONAL DRINKS Taste comes first with all drinks but, say our experts, there is an expectation today that they’ll (particularly soft drinks) do more than hydrate us. 32 4 WHOLE FOODS There are two types of consumers puttingmore whole foods in their baskets – vegans and vegetarians seeking completely natural alternatives to the processed fake meats and plant-based alternatives theymight have been eating for years, and those actively thinking about ways to addmore protein and fibre to their diets. Synergy says, “European consumers are starting to throw out the idea of ‘alternatives’ and recognise the benefits of natural plant-based foods,” leading them to tofu products, beans, pulses and vegetables. Mandy Savan, content director at Stylus, says fibre is the buzz nutrient to watch within whole foods in 2026, having evolved from a “quiet gut health hero” to a “headline ingredient” across snacks, drinks and wellness product development. “Beyond digestive assistance it will be lauded for its ability to contribute to better mood, energy and immune A t Speciality Food we pride ourselves on being ‘in the know’ when it comes to what’s happening on the food and drink scene. Join us as we dip our toes into 2026, revealing all the big trends you should keep your eye on according to analysts and industry insiders. Look out, throughout the year, for content diving further into many of these topics, helping you expand your own knowledge and expertise to share with customers, old and new. 1 PROTEIN There’s no getting away from the value of the word ‘protein’. Protein claims abound in both food and drink today, and the macronutrient remains a hot topic, sought out for its ability to sate appetite, and important role in health, particularly as we age. Innova Market Insights says interest shows no sign of slowing down, and its research reveals consumers are looking for protein in myriad forms, for different occasions, to support their overall wellbeing. Tastewise agrees that protein has shifted into the mainstream, fuelling innovation in everything frombreakfast items to RTD drinks. The strongest growing category, interestingly, is meat, at three times the rate of plant-based alternatives. “Consumers are actively seeking restaurant-quality cuts at home, while rewarding operators who deliver meat-centered value, and rejecting plant-based alternatives that rely on processed ingredients,” they say. “This shift is about a return to foods that feel real, where authenticity is the newmeasure of value.” 2 KOREAN FOOD AND INGREDIENTS Korean fried chicken has been a big deal for a while, but as the market for Asian food and ingredients grows with consumer discovery (through socials and dining out) they’re looking for more. In fact, 51% of those asked by Bidfood said they’d like to try Korean food in the next year or two, and 43% said they’d paymore to experience it – showing particular interest in Korean barbecue, dumplings, bulgogi, jeon pancakes and bibimbap. Synergy says the bold flavours of gochujang and kimchi are gaining popularity at a pace, as K-culture integrates especially into the lives of Gen-Z shoppers. They report 5.5% growth in global conversations around Korean food on socials in the last year. And Tastewise reports Korean ttokbokki (a type of oblong dumpling) is making huge waves online right now – it’s one to watch. 3 SWAVOURY/SWALTY We’ve brought you the ‘swicy’ trend (which is still very hot), but now you’ve also got to consider ‘swalty’ or ‘swavoury’, which has been picked up as a new flavour profile to watch by both Bidfood and The Food People. They allude to a host of products combining salty and sweet ingredients. We’re talking bacon jam, salted caramel, fruity hot sauces and ferments andmore. So many brands are jumping on board, taking this beyond the classic sweet salty popcorn. Did you see, for example, Heck’s special edition Pork & Strawberry sausages released for Wimbledon? 10 KEY FOOD AND DRINK TRENDS FOR 2026 Start the year right with your finger on the pulse of the industry, as Speciality Food rounds up all the food and drink trends for 2026 you need to know