There are some surprises from the latest forecast from the creative minds of FoodMix, including fiber’s time to shine, healthy boundaries for AI, a cynical view of sustainability and more.

FoodMix Marketing Communications, the Chicago-based food and beverage marketing agency, turned 25 this year and is once again releasing its predictions for the trends that will make consumers’ cravings hit the hardest.

Spoiler alert: Today’s consumer is clear-eyed and increasingly sober, so don’t try to pull any funny stuff.

“Today’s consumers expect more from the foods and beverages they choose — more transparency, more nutrition and more meaningful experiences,” says Dan O’Connell, CEO and founder of FoodMix. “The brands, operators and retailers that will thrive in 2026 are those that will innovate with purpose and be quick to respond to how consumers eat, drink and live.”

A few key trends we noticed right away: A sobering uptick in mocktails, the ability to detect greenwashing in sustainability claims, setting healthy boundaries with AI, a new appreciation for fiber and more.

Designer produce
Accelerated innovations in produce will score big with consumers, according to the FoodMix predictions. “It has been an industry discussion for years; the answer is meeting consumers’ unmet needs for value-added and culinary forward produce,” said Nadine Baarstad, SVP Industry Relations for FoodMix.

Time for marketing to get “so for real right now”

Millennials and Gen Z in particular are super leery of cause-related marketing campaigns and sustainability claims as well. The fix? Get detailed. “Share the why behind the cause, the stats behind the contributions and how it all connects back to the company’s mission, vision, values and brand,” said FoodMix VP Account Service Rachel Hansen.

2026 will be the Year of Fiber
That bold (and hearty) claim is posed by FoodMix Public Relations Director Lisa Ptak, who points out the average American just isn’t getting enough fiber. “Women require 25 grams and men require a whopping 38 grams per day. Fiber is a driver of digestive health, weight management (satiety) and blood sugar control. Aren’t these related health problems why America is on weight loss drugs?”

Sober takeover
Are Americans leaving behind their era of getting sloshed? According to FoodMix Associate Creative Director Jeremy Anderson, “mocktails are ordered more frequently at the restaurant I own. This is clearly a trend that beverage brands, retails and foodservice operators can capitalize on.” The cherry on top of the Shirley Temple? The margins are great.

Hyper regionality continues, gets more specific
A self-described “traveling foodie,” FoodMix Senior Account Executive Miguel Molina predicts more regionalization of global flavors: “Think smoky moles of Oaxaca or the distinct numbing Mala spice of Sichuan street food.” More mashups, like Korean pizza with gochujang and kimchi or Lebanese coffee are on the way.

Nice try, AI
Creative people will be setting boundaries with AI, not the other way around, predicts Chris Miller, FoodMix’s VP Creative director. “We believe there is magic in what a group of collaborative people can dream up — driven by unique insights and precise strategy. AI currently is, and will continue to be, a way to help drive execution more than create original ideas. It’s a tool — a powerful one no doubt, but still something that helps executive an idea versus creating it.”

Source https://www.foodservicedirector.com/food-beverage-trends/these-food-and-beverage-marketing-trends-will-drive-cravings-in-2026