The food industry in 2026 is not slowing down. It is recalibrating.
“Growth remains but is harder to earn,” says Ahmad Popal, senior vice president, food innovation and customer experience, Ventura Foods, LLC. A joint venture between CHS and Mitsui & Co., Ltd., Ventura Foods relies on refined soy oil from CHS. The company’s products range from dressings and sauces to mayonnaises for foodservice customers, which makes staying one step ahead of consumer trends paramount.
Consumers are rethinking every dollar and every dining occasion, Popal explains, while foodservice operators are balancing uneven traffic, rising costs and pressure to do more with less.
That tension is shaping the trends Ventura Foods is watching most closely: value, health, flavor and technology. The opportunity is not simply to follow trends, but to translate them into menu and product solutions that meet both consumer expectations and operator realities.
1. Value takes on new meaning
Value remains one of the biggest forces shaping food decisions today, but it no longer means price alone. Away-from-home food prices are expected to rise 3.5% in 2026 versus prices in 2025, compared with a 3.2% year-over-year increase for food at home, widening the gap between dining out and eating in.
As a result, consumers are becoming more selective, dining out less casually and looking for experiences that feel worth the spend. They have not abandoned premium options. Instead, Popal says, they have redefined them. “Premium now means familiar, craveable and clearly deserving of the spend.”
For foodservice operators, that shift comes as cost pressures remain intense. The National Restaurant Association reports restaurant labor costs are up 35% from 2019 levels on average and remain well above historical averages. In response, many operators are streamlining menus, evaluating portion sizes and focusing on productivity.
Ventura Foods helps customers deliver more value on every plate while reducing operational complexity and cost, Popal says. From labor-saving solutions to smarter packaging and menu simplification, Ventura Foods gives operators practical ways to protect margins and move faster in a demanding market.
For operators looking to meet consumer demand for premium offerings, Ventura Foods is pairing familiar products with new flavors to create menu innovations that feel both new and recognizable.
2. Health moves from preference to expectation
Health is no longer just a differentiator. In 2026, consumers are prioritizing foods that deliver functional benefits, from providing protein and fiber to supporting gut health and sustained energy.
Growing adoption of GLP-1 (weight loss) medications is accelerating a shift toward smaller portions, lighter meals and nutrient density over volume. At the same time, consumer expectations extend beyond nutrition. Easy to understand food labels, transparency and sustainability are increasingly relevant as shoppers seek to know what is in their food, where it comes from and how it was produced.
“This is creating an interesting paradigm where indulgence still matters, but must come with purpose and balance,” Popal says.
3. Global flavors marry comfort and discovery
If value shapes the decision and health shapes the expectation, flavor still shapes the experience.
“Our research shows that the most successful innovations blend comfort and familiarity with global inspiration,” Popal says. Consumers are drawn to dishes that combine nostalgia with international influence, including globally inspired comfort bowls, pizzas, wings and sandwiches. These formats are driving engagement and repeat visits.
Flavor profiles are also becoming more layered and dynamic. Sweet-and-spicy – “swicy” – combinations reflect a broader desire for bold, approachable taste experiences. Consumers favor recognizable ingredients and authentic flavor cues over concepts that feel overly engineered.
Ventura Foods has built a strong flavor pipeline to help its foodservice customers deliver globally inspired taste without added complexity. The portfolio includes Asian-inspired sauces, dressings and mayonnaises, including Gochujang Korean BBQ sauce and Japanese-style mayonnaise, with additional global sauces planned for 2027.
The company is also investing in domestic flavors including Nashville Hot, Hot Honey, Black Garlic and swicy profiles, with products designed to work across multiple menu applications.
4. AI turns trend data into practical action
After years of experimentation, AI (artificial intelligence) is moving from hype to practical application. Across restaurants, retailers and distributors, Popal says the conversation has shifted “from pilots and possibility to value-driven use cases embedded in day-to-day operations.”
In foodservice, that means helping operators reduce waste, improve staffing precision and better align menus and promotions to demand. In retail and distribution, AI is being used to refine assortments, strengthen supply chain planning, improve logistics and unlock deeper customer insight.
“The common thread is clear: AI is gaining traction where it can deliver immediate, measurable value,” Popal says.
Ventura Foods is using data to monitor consumer behavior, menu evolution and emerging flavor trends so the company can spot opportunities early and innovate with greater confidence. Through Ventura Foods Vista Food Innovation Service, a menu development service for Ventura Foods restaurant customers, AI is also helping to accelerate concept development, refine positioning and test ideas faster.
Looking ahead
One thing is certain: Trends evolve and the foodservice industry must be ready to change to meet new demands. Given today’s trends, foodservice companies should look to connect value, health, flavor and technology in ways that feel seamless to consumers and practical for operators. Ingredient providers, like CHS and its members, will continue to play an important role as foodservice companies adapt to changing trends.
