Ingredients like beef tallow and added fiber are poised to shape the food and beverage landscape in 2026, according to a comprehensive trends report from Whole Foods Market, a subsidiary of Amazon.com Inc. The report, compiled with input from the company’s trends council, which includes foragers, buyers, and culinary experts captures a range of consumer preferences and emerging culinary movements, signalling a shift towards traditional fats and gut-health focused ingredients.

Whole Foods highlights beef tallow as a "nourishing and nostalgic" cooking fat making a robust comeback among consumers and restaurants alike. This resurgence reflects a growing appetite for ancestral, minimally processed ingredients and a departure from conventional cooking oils. Restaurants are innovating with tallow, offering herb-infused or whipped variations to elevate popular dishes such as french fries and pastries. The trend not only caters to culinary creativity but also aligns with sustainability and the “nose-to-tail” philosophy of utilising more parts of the animal that are typically discarded. The renewed interest is fuelled by social media buzz and a desire for cooking methods with historical roots, underscoring beef tallow’s versatility and flavour profile.

Beyond culinary circles, demand for beef tallow is also gaining traction in other sectors, notably biofuel production. For example, Brazil, a major player in the beef tallow market, is seeing increased domestic demand as new U.S. tariffs on imports have disrupted traditional export routes. This shift is prompting local biodiesel producers to procure more tallow domestically, potentially reshaping global trade dynamics around this ingredient. While exports to the U.S. have declined due to these tariffs, some industry sources foresee workarounds such as redirecting shipments through neighbouring countries to maintain supply flows. This complexity in global markets highlights how beef tallow’s role extends well beyond the kitchen, influencing broader economic and environmental considerations.

Parallel to the rise of traditional fats, Whole Foods also identifies fibre as a key consumer focus for 2026. The market is responding to increasing awareness around gut health and digestive wellness by incorporating added fibre in products like bars, crackers, pasta, and bread. Ingredients such as cassava and chicory root are gaining popularity particularly in the prebiotic beverage category. This shift dovetails with wider wellness trends, including TikTok-driven ‘fibremaxxing,’ where consumers intentionally increase their fibre intake for broad health benefits, including improved gut, heart, and brain health. Nutrition experts caution that fibre should be introduced gradually to avoid digestive discomfort and stress the importance of hydration and dietary balance, especially for individuals with conditions like IBS.

Vinegar is another ingredient the report singles out for 2026, experiencing a renaissance as consumers seek its ability to add flavour complexity and probiotic-like benefits. Both retail and foodservice sectors are expected to embrace premium, small-batch vinegar varieties, integrating them into dishes and drinks from home cooking to craft cocktails and mocktails.

On the sweetness front, consumers are increasingly rejecting artificial sweeteners in favour of natural options such as cane sugar, honey, maple syrup, and fruit-derived sweeteners. These alternatives not only reduce the intake of highly processed sweeteners but also enhance flavour and texture, especially in confections like chocolate, gummy candies, and jams.

Convenience also shapes the outlook, with better-for-you instant foods and “freezer fine dining” emerging as significant trends. Inspired by social media’s influence, instant food products are being reinvented to shed their formerly dull reputation. Innovations include single-serve premium pour-over lattes, meals-in-a-cup, and globally inspired, restaurant-quality frozen items such as arancini and pupusas, catering to consumers seeking quick, high-quality culinary experiences at home.

Moreover, the report anticipates increased recognition of women in agriculture, with 2026 designated by the Food and Agriculture Organization of the United Nations as the International Year of the Woman Farmer. This focus is expected to permeate industry branding, media coverage, and panel discussions, spotlighting female changemakers and fostering greater diversity in food production and marketing.

Together, these trends reflect a food landscape in flux where curiosity, conscious consumer choices, and creative reinvention of traditional ingredients meet evolving health priorities and sustainability concerns. Whole Foods Market emphasises that these movements are already influencing product development and marketing strategies broadly, signalling a dynamic year ahead for food innovation.