Inside the 2026 global food and drink shakeup
Consumers are now seeking everyday foods and drinks with proven health benefits.
Looking ahead to 2026, the global food and tea industries are testing new approaches to sustainability, functional nutrition, and supply-chain transparency, HKTDC reports.
Attention is turning to regenerative farming and climate-resilient crops. The Food and Agriculture Organisation of the United Nations (UN FAO) has pushed for a broader view of agrifood systems, covering how food is produced, processed, transported, sold, consumed, and discarded, with sustainability as the through line.
At the same time, consumers are looking for everyday foods and drinks with evidence-based health benefits.
According to Innova Market Insights, teas positioned around hydration and other functional claims—often marketed as “beverages with purpose”—are contributing to higher-priced segments.
New product launches increasingly highlight gut health, with probiotics and prebiotics now common selling points.
Broader wellness positioning is also showing up in products such as electrolyte-enhanced coconut water and flavoured milk fortified with calcium and protein, aimed at bone health and growth.
Mental wellness is emerging as the next focus, following earlier interest in immunity and digestive health. Globally, shoppers are turning to food and drinks for perceived benefits linked to energy, stress management, and cognitive function.
Tea brands are tapping into this shift with blends that combine green tea with adaptogens such as ashwagandha and mushroom extracts.
Beyond matcha, other styles are gaining attention. Hojicha, a roasted Japanese green tea with lower caffeine, is expected to see wider uptake as chains expand beverage options for different times of day, according to Technomic.
Major players are adjusting their menus accordingly. Starbucks recently introduced a dedicated matcha range and has renewed its focus on afternoon tea, including plans for more premium chai drinks with customisable sweetness.
On the foodservice side, NielsenIQ points to growth in visually striking, indulgent items such as loaded fries, stacked burgers, dumplings, waffles, and porridge.
Their size and presentation lend themselves to sharing, reinforcing the role of social media in food discovery.
The firm notes that 41% of consumers still choose venues based on foods they have seen trending online.
In response, brands are experimenting with indulgence in different ways—from novelty elements like mystery flavours and layered textures to a renewed emphasis on traditional recipes and heritage ingredients.
