2026 Food Trends: What to Watch, What to Change

What will shape the food system in 2026, and what needs to change? Host Matt Eastland is joined by Sofia Kuhn, Director of Public Insights and Engagement at EIT Food, and Sara Roversi, founder and president of the Future Food Institute, to explore the trends influencing how food is produced, understood and consumed.

The conversation covers regulation-driven traceability, protein diversification, regenerative agriculture, artificial intelligence and growing scrutiny of ultra-processed foods. Sofia explains why people want greater transparency without being overwhelmed by information, while Sara considers how innovation can support farmers and communities without losing sight of culture, local knowledge and biodiversity.

Throughout the episode, one message stands out: technology alone will not transform the food system. Progress will also depend on trust, fairness, cooperation and a deeper understanding of the cultural and social role of food.

Key takeaways

Trust and fairness will remain central.

People need to believe that food system change is fair and that businesses, policymakers and innovators are acting in the public interest.

Transparency must be useful.

Consumers want access to reliable information, but tools such as QR codes can add complexity when people are already making choices under pressure.

Protein innovation must respect food culture.

More diverse protein choices may appeal to people who want to reduce their meat consumption, but new products must reflect established habits, traditions and expectations.

Regeneration is bigger than farming practices.

Regenerative agriculture requires changes across finance, production, distribution and leadership. Without clear principles, the term risks becoming another vehicle for greenwashing.

AI should support human expertise.

AI and robotics can help farms make better decisions, but they cannot replace knowledge, critical thinking or ethical judgement.

Healthier food must remain accessible.

Cleaner labels and fewer unnecessary additives are important, but the industry must also balance nutrition, convenience, food safety and global food security.