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From Protein to Fiber, Meat the Trends and Macro Forces Shaping How We’ll Eat in 2026

Renee Lee Wege, Jaclyn Marks

MAR 5, 2026 | Data/Trends

Discover new classic foods, flavors, and beverages redefining menus and retail shelves, from ube to Basque cheesecake as well as foods and flavors of the future like creamy stracciatella cheese and piloncillo, an unrefined sugar that can add depth to a variety of baked goods. In this fast-paced session, we’ll connect these on-the-rise ingredients to the powerful macro forces transforming the year ahead including the rise of fiber as the next big health trend and the resurgence of animal meat. Walk away with clear implications and inspiration for your 2026 innovation strategy.

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Speaker Bios

Renee Lee Wege

Datassential

Trendologist & Senior Publications Manager

Renee-Wege

Jaclyn Marks

Datassential

Trendologist & Senior Publications Manager

Jaclyn-Marks

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