As the food industry heads into 2026, innovation is being reshaped by powerful new forces: artificial intelligence, evolving consumer expectations, tighter ingredient scrutiny, and shifting regulatory guidance. From human–AI partnerships that unlock decades of institutional knowledge, to bolder approaches to flavor, texture, and portioning, the year ahead calls for both creativity and precision.
In this article, part 1 of a 2-part series, experts from the JPG Resources and CuliNEX family of brands share their perspectives on the trends defining 2026. The most important takeaway? Those willing to adapt, learn, and invest in themselves will help lead the next chapter of food innovation.
Human / AI Pairings
Robin Puskas, Chief Innovation Officer, JPG
In 2026, AI will continue to shape the way people in the food industry work, plan, produce, and innovate. Expanding the “human in the loop” framework of 2024–2025, in 2026, look for AI to function as a partner rather than just a guide. Robin Puskas points out that across industries, Agentic AI tools will be custom built to pair with individuals, developing a tandem approach to work. This model has already begun to be deployed in auto-design, supply chain, and financial services, and adoption is accelerating across many other industries.
For JPG, combining more than 20 years of food and beverage data with decades of hands-onindustry experience enables us to surface meaningful predictive signals others cannot see.
A New Focus on Textures and Flavors
Natalie Shmulik, Head of Innovation and Partnerships, JPG
2026 is all about packing in flavor at every point of entry. We’re seeing brands unlock new,highly applicable routes to impact by reimagining everyday staples like salt and sugar asprecision flavor tools.
As Natalie Shmulik notes, “Salts are evolving beyond seasoning into a texture and identity system with each bringing a distinct sensory signature.” At the same time, sugars are becoming a carrier for nuance: increasingly infused, layered, and spiced to deliver aroma and complexity—think cinnamon and cardamom forward sugars that elevate everything from bakery and beverages to snacks and sauces.
Re-evaluation of Portions and Ingredients
Brittany Kovacevic, Managing Director, CuliNEX
As Managing Director of CuliNEX, Brittany Kovacevic is seeing food and beverage brands move past surface-level claims and into more meaningful product changes. The demand isn’t just for fewer ingredients, it’s for better ones. High-quality inputs, particularly protein, have become non-negotiable for today’s consumer.
Consumers want complete, nutritionally intentional meals, just in smaller portions. That change in eating behavior is fundamentally reshaping how products are formulated, sized, and positioned. “Consumers are expecting more in every bite. Label scrutiny is only increasing," said Brittany Kovacevic. "That means for food and beverage brands, 2026 will be a year of reformulations and optimizations.”
Creative Responses to New Dietary Guidelines for Americans
Mark Crowell, Founder of CuliNEX
According to Mark Crowell, Founder of CuliNEX, 2026 will be a year when many U.S. food industry leaders spend significant time interpreting and responding to new guidance around ultra-processed foods, including the recently released “upside-down food pyramid” from the USDA.
Crowell notes that the new governmental food guidance has positive aspects, such as an emphasis on protein and a de-emphasis on processed foods. At the same time, he points to areas that raise questions, including recommendations around ingredients like beef tallow.
“The food industry is coming to understand the ways our food system has contributed to an ‘epidemic of obesity and poor health outcomes’. And because of this mind shift, more ‘radical change’ is on its way.” Crowell emphasizes that while science drives the acquisition of new knowledge, government plays a critical role in education and regulation.
Entrepreneurs Investing in Themselves
Howie Sher, Catalyst, Growth & Innovation Partnerships – Startup 1:1 Advisory and Founder Cohorts, JPG
With funding from friends and family, and early-stage angel investments a bit more difficult for entrepreneurs to secure in recent years, food and beverage industry innovators will be investing in themselves.
Howie Sher, Catalyst, 1:1 Advisory and Founder Cohorts at JPG, highlights the increased need for education among food industry founders. Entrepreneurs themselves need to be as well-rounded as possible to respond to the changing food standards, the serious consumer scrutiny, and the volatile fundraising environment they’ll be facing this year. Leaders who pilot an early-stage food or beverage company will be working on becoming more knowledgeable and well-rounded.
“Through expert-led sessions, hands-on advising and a collaborative environment, we’re giving founders the tools and confidence they need to grow smarter and faster,” said Sher.
Welcome to 2026, Where Opportunities Abound
Taken together, the insights of CuliNEX and JPG leaders reflect a food industry in active transformation. Human expertise paired with AI is accelerating smarter decision-making, while intensified focus on flavor, cleaner labels, and right-sized portions reflects a deeper understanding of consumer priorities. At the same time, new dietary guidelines and economic pressures are challenging brands to be both scientifically grounded and creatively bold.
Check out our companion article, the second installment in our 2026 Trends series. That blog post offers insights that reflect how consumer preferences are turning into clear signals for innovation, and how brands that listen closely will be best positioned to respond.
As 2026 unfolds, opportunities abound for food and beverage companies that embrace change by leveraging data, reimagining formulations, responding thoughtfully to regulation, and continuously investing in their own growth. If you are looking to turn complexity into opportunity, reach out to our team today. We are here to help you benefit from these trends in the new year.
