The Tamesis
As the fashion industry looks ahead to 2026, here are six food trends the industry needs to know about.
mini everything
WGSN says mini food and drink formats will be a dominant trend in 2026 as consumers seek indulgence without overdoing it. For some consumers, mini coffees are a low-commitment self-reward: a bite of dessert, a sip of something special, or a “no-serious” treat designed to inspire joy and sharing. Brands like Ladurée, Milk Bar and Magnolia Bakery are leaning towards mini, offering scaled-down versions that are both fun and premium.
Mini cars are also increasingly value-focused. With budgets still under pressure, smaller portion sizes allow consumers to indulge without overspending and allow brands to deliver a premium experience at an affordable price. This logic extends to drinks, with mini-cocktail and tasting formats encouraging experimentation and repositioning alcohol as ancillary rather than the main event. One notable example is 818 Tequila, which launched a miniature bottle designed as a bag charm, said Jennifer Creevy, director of food and beverage at WGSN.
Health is another strong driver. As the use of GLP-1 drugs becomes more widespread, the demand for smaller portions of dishes and beverages is reshaping menus across sectors. Creevey noted that this will not only impact restaurant offerings, but also how consumers prepare and portion meals at home. Small cocktails, snack-sized plates and small dessert portions are becoming the norm rather than the exception. At the high end, chefs have responded. Heston Blumenthal’s Mindful Experience menu offers a glimpse into the future, offering flavor, texture and mouthfeel in smaller portions, perfect for GLP-1 diners.
Texture for new taste
As flavor innovation stagnates, texture is becoming food’s most powerful source of novelty. From chewy mochi and popcorn to crunchy chili crisps, consumers are increasingly seeking foods that offer sensory contrast and physical engagement. Creevey said global textures are spreading faster and faster, landing in unexpected markets. One emerging example is Q, a stretchy chew inspired by the kway desserts of Malaysia, Singapore and Indonesia, reflecting a growing interest in tactile eating experiences rooted in local food culture.
This focus on texture is also reshaping beverages. Creevey noted the rise of “ready-to-drink cocktails” and beverages that can be chewed or sipped, containing foam, gel and gelatin ingredients that break or stretch in the mouth. The attraction is not only sensual but also emotional. The Gimme Gummy trend on Pinterest shows how playful, nostalgic textures can provide comfort and a sense of escapism during uncertain times. “Beyond taste and convenience, these textures create immersive offline moments,” said Sydney Stanback, global head of trends and insights at Pinterest. “They also inspire fashion trends. Searches for “gummy bear aesthetic” on Pinterest are up 50% year-over-year, searches for “yokan” are up 60% and “jelly candy aesthetic” have doubled year-over-year, she added.
eating ritual
In 2026, comfort eating is no longer about indulgence, but about ritualized mood regulation. As economic volatility, climate anxiety and digital fatigue increase, consumers are becoming more discerning about the expenditure of emotional energy, replacing reactive snacks with repeatable habits such as structured morning routines, evening relaxation teas and afternoon teas or “recovery” beverages such as bone broth. “[It] Make food a low-risk, daily way to regain comfort, sensory pleasure, and a sense of control. ” said Rose Coffey, senior forecast analyst at The Future Laboratory, a trend forecasting company.
