These Diet and Nutrition Trends Shaping 2026: Here’s What to Expect 

It’s never been trendier to eat healthy. Building on 2025’s momentum, many of the diet and nutrition trends forecasted for 2026 are driven by “functional foods,” which are foods that contain substances or live microorganisms that may improve health by reducing chronic disease risk.

The broader health and wellness food market is projected to grow by roughly $180 billion between 2024 and 2026. Here are the trends predicted to lead the way.

1. A continued emphasis on fiber fortification.

The fibermaxxing trend started circulating social media platforms like TikTok in 2025. The trend gained traction across health publications and pop culture magazines alike. Experts started weighing in, highlighting the importance of fiber while noting how to increase it in a healthy way.

Protein has been in the spotlight for a while, but now fiber is getting sustained attention. A diet high in fiber can help reduce an individual’s risk of chronic diseases, while helping them feel fuller for longer and more energized compared to refined carbohydrates. The same way we’ve seen protein added to everything from water to cereal, we predict fiber-enhanced products will follow suit in 2026.

While these products can increase fiber intake, they also present potential downsides, especially if the body isn’t used to high doses or a lot is eaten at once. This can include gas, bloating, cramping and other gut-related issues.

2. The gut health revolution rages on.

Globally, 59% of consumers consider gut health to be highly important for overall well-being. That means prebiotics, probiotics and other functional ingredients to support digestive wellness are still very much “in.”

This reflects a growing belief that the gut serves as a cornerstone of holistic wellness. As a result, consumers are increasingly seeking foods to support both the body and mind. A healthy gut microbiome can help the body function by producing neurotransmitters that help the gut and brain communicate. Other research indicates gut microbes influence brain development and cognitive processes.

We are likely to see this manifest in marketing and food labels that flaunt more probiotic and prebiotic ingredients.

3. A vinegar renaissance.

A staple in vinaigrettes, vinegar can add a flavor balance to meals without adding significant calories – think salt, heat, fat, acid. Apple cider vinegar used to be a popular remedy for moderately stabilizing blood sugar levels.

The rising incorporation of vinegar across diverse cuisines has led to growing demand. Key factors include:

• Population growth

• Higher disposable incomes

• Increasing health awareness among consumers

• The continued expansion of the food and beverage industry

It’s a misconception that vinegar products automatically include probiotics. Those seeking probiotic benefits from vinegar products should make sure labels list “live and active cultures (LAC)” in the ingredient list.

4. The rise of AI and “Smart” food innovation.

On the more technical side, AI is increasingly being integrated into food systems. Personalizing dietary choices, optimizing ingredient formulation and even designing new foods. Recent research suggests AI can predict how molecules will taste (flavor design) and influence the sustainability of foods.

Additionally, the AI in Personalized Nutrition Market Size reached $1.1 billion in 2024 and is forecasted to grow to $4.3 billion by 2032, driven largely by the rapid adoption of AI-driven dietary algorithms and consumer demand for real-time dietary insights linked to genetics, microbiome, metabolic biomarkers, and lifestyle data.

5. Protein continues to dominate. 

Consumers are increasingly viewing protein as a wellness driver, not just for muscle.

This “proteinification” trend goes beyond powders and bars. Expect more high-protein bakery items, frozen meals and snacks. Also, high-protein dairy is making a comeback, as it aligns with less processing.

6. Expect global flavor exploration and flavor innovation

There’s increasing consumer appetite for authentic, global cuisines – especially Korean style and less-explored flavor traditions.

MorganMyers’ flavor report predicts trends like Hojicha – a roasted Japanese tea – piri piri spice, miso caramel, black sesame, chili mango and more. The “swicy” trend (sweet and spicy) continues but is evolving. For 2026, we’re seeing more layered flavor profiles, like “swangy” (sweet, spicy and tangy) and “swavory” (sweet, spicy and savory).

Encouraging a wider variety of whole foods that incorporate unique vitamins and minerals into the diet is a positive thing, but individuals looking to capitalize on this trend should be mindful of sodium content and added sugar when reading labels. Many “swicy” and “swangy” combinations include excess salt and sugar.

Shanthi Appelö is a registered dietitian and health and wellness spokesperson at Blue Cross Blue Shield of Michigan. For more health tips and information visit AHealthierMichigan.org.