As 2025 winds down, the food and beverage industry is entering a new phase. The moment is shaped less by disruption and more by purposeful evolution. Over the past year, we’ve seen continued momentum in health and wellness, deeper exploration of texture and a growing emphasis on conscious consumption. What’s emerging is a more nuanced picture: consumers are seeking foods that do more — deliver functional benefits, provide sensory satisfaction and align with their personal health goals. At Ingredion Incorporated, we’re not just observing these shifts, we’re shaping them. We asked some of our experts to share what they’re excited about for 2026. Their perspectives span ingredient innovation, sensory design and the shifting values shaping what consumers expect. Together, they paint a picture of a future where smarter formulations, stronger partnerships and food that supports well-being are front and center.

Healthier choices, less sugar: Adapting to evolving preferences

While health and nutrition continue to drive consumer choices, how those priorities are expressed varies significantly across different age groups and life stages. According to Wei Qin, Head of Insights at Ingredion:

“High protein, fiber and low sugar are being sought after across the globe – but what’s interesting is how these needs vary by generation.”

Wei Qin

Head of Insights at Ingredion

“Younger consumers may be focused on energy and cognitive health, while older generations are looking for digestive health, mobility and weight management. This creates a real opportunity to design healthful products by generational value and preference.”

Sugar reduction is a key part of this evolving health narrative. As consumers become more aware of sugar intake and its impact on overall wellness, manufacturers are responding with a range of strategies. According to Nate Yates, VP & General Manager, Sugar Reduction and CEO of PureCircle:

“Reducing sugar is on nearly every customer’s roadmap — not only through zero-sugar innovations, but also through more moderate, incremental reductions that preserve taste and texture.”

Nate Yates

VP & General Manager, Sugar Reduction and CEO of PureCircle

Texture as a strategic differentiator

Texture continues to gain traction as a powerful tool for product differentiation, especially in health-forward and plant-based categories. Dan Haley, VP of Texture Solutions, sees this trend accelerating in 2026:

“Food and beverage brands are embracing texture as a key differentiator. With Gen Z and Millennials seeking immersive experiences, expect to see mochi, layered snacks and creamy or crunchy textures.”

Dan Haley

VP of Texture Solutions

Texture also plays a critical role in delivering on health goals. Haley continues:

“The rise of high-protein, high-fiber and low-sugar products comes with challenges in maintaining a rewarding experience. Clean label texturizing ingredients and technologies like aeration for calorie reduction or film forming solutions that reduce oil pick up in coated products will be key.”

R&D priorities: Supporting next-gen product development

As brands look to innovate in 2026, R&D teams are focused on enabling faster, smarter development, with a strong emphasis on health, sustainability and functionality. Hazel Fromm-Tatosian, Senior Director, Applications at Ingredion, shares her perspective:

“Looking ahead, I’m excited by the rapid advancement in biomanufacturing, which has the potential to reshape sustainable food and agriculture formulation, novel processes and ingredient innovation.”

Hazel Fromm-Tatosian

Senior Director, Applications

From precision fermentation to novel processing, these technologies enable ingredients with tailored nutrition, better taste and a lighter environmental footprint. Fromm-Tatosian continues:

“We’re also anticipating growing demand for nutritional density. Consumers want more health benefits in every bite, without compromising on taste or texture. Food is increasingly seen as a central input for healthfulness, which means supporting needs from protein and fiber fortification to metabolic health and cognitive function.

“Throughout 2025, we’ve seen this shift accelerate, with consumers looking for foods that are functional, satisfying and aligned with personal health goals. The opportunity is to meet these needs through smart formulation, novel processes and ingredient innovation.”

Collaboration models: Innovation through partnership

Innovation in 2026 won’t happen in silos. Eric Weisser, Ingredion’s Head of Ventures and Open Innovation, sees collaboration as a strategic imperative:

“Innovation is shifting from ownership to orchestration. Winning brands will build ecosystems, partnering across ingredient suppliers, tech platforms and retailers to co-create solutions.”

Eric Weisser

Head of Ventures and Open Innovation

Weisser emphasizes that partnerships will be especially critical in areas like novel ingredients and fermentation technology, where no single player has all the answers.

“At Ingredion, we’re exploring new models of collaboration, from open innovation challenges to embedded co-development teams. These approaches help us move faster and solve more complex problems together.”

Closing thoughts: Innovation with intention

As we look ahead to 2026, one thing is clear: the future of food will be shaped by intention in how we formulate, communicate and connect with consumers. Texture innovation will remain central, helping brands deliver multisensory delight while also supporting health-forward goals. Reformulation will continue to evolve, driven by shifting preferences around nutrition, ingredient transparency and texture expectations.

Ingredion is committed to being a valuable partner in this journey, supporting innovation with curiosity, creativity and purpose. Whether you're exploring new formats, tackling formulation challenges or looking to stay ahead of consumer trends, we’re here to collaborate. Let’s shape the future of food together.

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