Speciality Food Jan/Feb 2026

choosing to entertain at home or forgo a traditional cooked meal in the evening or at lunchtime for a selection of bits and pieces to tuck into, be that crusty sourdough bread, pots of olives, wedges of cheese, or a platter of dips and dunkers. This, says Innova, has resulted in a swathe of format changes, as brands realise the power of occasion dining, switching up portion sizes, and versatility. Consumers are looking for healthier versions of their favourite cans and bottles, says Synergy, often choosing natural or low-sugar options. “At the same time, there is a growing interest in functional flavours inspired by wellness trends such as botanicals, superfruits and adaptogens. “The challenge in 2026 isn’t just creating great-tasting drinks, it is creating them with purpose.” Currently 28% of bottled drinks are sold with a functional claim, representing a 23% CAGR in product development, with most of these veered towards energy and alertness, and mental clarity and brain health considered the top motive for buying according to Synergy’s research. These feature ingredients such as matcha, guarana, vitamins and L-theanine. And ‘clean’ labels, with only natural additives, are high on consumers’ must-have lists. 7 PICKY TEAS AND HOME DINING M&S defined itself in 2025 as the ‘home of the picky tea’, though we all really know it’s Britain’s delis, farm shops and food halls that hold the key to a delicious ‘spread’. More and more consumers are specialityfoodmagazine.com 33 This is something Matt Whelan, managing director at Fieldfare, has noted too, saying shoppers are frequently turning to the frozen category for convenience, quality and flexibility, with the brand’s research showing more than a third of UK consumers are now premium frozen shoppers. “This shift is giving rise to the freeze fine dining trend, which we expect to continue strongly into 2026,” Matt explains. “Many consumers are drawn to it due to ongoing cost-of-living pressures, as it allows them to enjoy premium meals at home without the expense of dining out.” This year, says Matt, will see continued growth in varied eating occasions, from smaller plates and grazing menus, to shareable dishes and elevated breakfasts. “Consumers are embracing these formats because they encourage experimentation and create more engaging mealtime experiences at home or out of home.” 8 NOSTALGIA AND RETRO FOOD AND DRINK The draw towards traditional foods and ingredients is in part because people feel overwhelmed by rapid societal change, says FMCG Gurus. “This is prevalent across all demographics, but especially Generation Z. Rising concerns about global conflict, personal finances and shifting cultural norms are driving worries about the macroeconomy. This is pushing consumers towards trusted brands, familiar flavours, and products that remind them of simpler times.” As spending out-of-home declines, the insight expert says people will continue to trade up on premium at-home treats. “Taste matters, and indulgence must feel both rewarding and justified.” Daria Pashkova, marketing manager at Ohly, says brands are meeting modern demand by finding ways to create healthier versions of nostalgic favourites by reducing salt, sugar and fat content, and finding ways to boost natural flavours. “This shift allows consumers to indulge without guilt, while still enjoying the comfort and satisfaction of their favourite foods.” Mintel agrees that food rooted in tradition is helping to reduce consumers’ feelings of vulnerability and lack of control. But for shoppers in 2026, it adds, nostalgia doesn’t necessarily mean rewinding to a specific year or era, but rather taking refuge in dishes and products with a romanticised view of simpler times. There’s a strong social presence of ‘trad’ living, with influencers taking a step back, making their own bread, butter, pickles, preserves and ferments, and this is something many (especially younger people) are being drawn to. 9 NEWWAVE TEA AND COFFEE These hot drink categories have undergone an enormous amount of change in the last couple of years, with excitement building across demographics, but largely with Millennials and Gen-Z who are demanding more from their brew. They want to know where the beans or leaves come from. They’re excited about colours, foams, froths and syrups, and the ability to customise their drinks. And they have fully embraced iced tea and coffee, even when it’s gloomy and wet outside. Functional coffee with turmeric, ginger, adaptogens and collagen – which advocate more than a buzz – are super on-trend, explains Synergy, as influencers highlight how these brews can turn a daily ritual into a mindful experience. Mushroom coffee was searched for, it says, more than 165,000 times in one month on Google. In tea, matcha is dominating, with 2025 having been the year of the multi-layered, rainbow hued matcha latte. What’s next? According to Tom at Egg Soldiers, Hojicha is the one to watch in 2026. “Already appearing in specialist cafés, this Japanese roasted green tea is gaining momentum in industry circles. Made from the same plant as matcha but roasted rather than steamed, hojicha delivers a very different flavour profile, namely soft sweetness, toasted nuttiness and gentle caramel notes,” he says. 10 DESIGNER DAIRY Stylus’s Mandy believes dairy will be increasingly recognised not only for its calcium contribution, but as a “functional wholefood ally”. “With growing interest in gut health, protein-rich snacking and recovery will boost interest in formats like kefir, strained yoghurts, and grass-fed milks. Many consumers will also look for dairy products produced via minimal processing – and possessing clear ethical and sustainable credentials.” Visit specialityfood.com to read about more of the trends driving food and drink in 2026.