The latest Innova top food trends Insights data cements 2026 as the year when protein innovation must intersect with lifestyle relevance.

The global blueberry demand has officially crossed from “premium fruit” into “everyday health staple.” Consumption is surging in the US, EU, China, and early-stage Asian markets because blueberries slot neatly into the healthy-snacking trend, simple, nutritious, and perceived as “clean.” On the supply side, Peru and Morocco continue reshaping the global export map,

Recent work from the University of Canterbury and the New Zealand Institute of Bioeconomy Science demonstrates a viable methane-to-protein pathway using microalgae–methanotroph cocultures. Yes turning methane into protein.

A hypothetical, Zespri-managed second tier could convert unmanaged volume into structured value while keeping SunGold untouched.

Air India has a new global menu marking a meaningful operational shift: a full integration of vegan, allergen-conscious, and gut-friendly plant-based dishes across cabins. The airline isn’t dabbling, it’s standardising. With a new chef (Sandeep Kalra), refreshed aircraft, and a transformation programme underway, the menu reflects India’s domestic habits and global palate rather than Western plant-based marketing tropes.

Recent data from the Radar consumer panel (n ≈ 20,638) shows overwhelming clarity around plant-based naming conventions: 96% of Dutch consumers instantly recognise “vegaworst” is a vegetarian sausage and 74% prefer terms like “veganburger” over the proposed generic descriptors such as “plant-based patty.”

Norway’s Katapult Ocean has officially invested in Atlantic Fish Co, adding financial weight and strategic validation to a cultivated-fish player developing whole-cut whitefish fillets using fish-cell lines and structured scaffolding. This is a notable signal: a major seafood nation, not just a VC group, is beginning to position itself inside the cell-based seafood ecosystem. The investment also gives Atlantic Fish Co access to Nordic research capability, aquaculture expertis

If successful, the tech could deliver a self-contained food loop for deep-space missions and simultaneously push an Earth-facing agenda of decoupling protein from land/farming. Does this give a whole new meaning to pee protein?

Savoury veggie tea is shaping into a clear micro-category, anchored by real brands already in-market. Millie’s Sipping Broth has made dehydrated vegetable “tea bags” a mainstream, vegan-friendly ritual. GOBBi has built a new lane entirely: caffeinated savoury tea blends designed to replace coffee with tomato, mushroom, miso and green-veg profiles.

Murni signals a structural pivot in Australia’s plant-based landscape: a return to whole-food proteins that can scale without the emissions, cost structures, and cold-chain fragility that sank the last wave of over-processed plant-based brands. Shelf-stable tempeh is a category unlock — low-energy, low-waste, culturally grounded, and immediately viable for retail, meal-kits, canteens, aged care, and regional stores that previously couldn’t handle chilled alt-protein.

Consumer health consciousness + premium snacking is pushing global pistachio demand from commodity to functional demand category. Growth is driven by clean-label preferences, protein-rich options, and Asia-Pacific’s shift toward plant-forward diets. With global value set to hit US$16.1bn, pistachios now signal a broader movement toward natural functional ingredients with cultural crossover appeal.

Crafty Counter’s Protein Buns mark a clear shift in the plant-based category toward functional-first innovation, where products compete on nutritional performance rather than imitation. The move to a hemp-protein scramble with higher protein density than eggs aligns with a broader consumer pivot toward protein-forward, convenient, nutrient-dense formats  slotting easily into real daily routines.

The Mushroom Meat Co. rejects the blended meat trend, opting instead for a 100 % mushroom/plant-based composition. Their logic spans market demand, ingredient integrity, competitive positioning and consumer trust. They argue that blending animal + plant is not strongly proven in demand, gives up clean-label momentum, risks being co-opted by large incumbents with scale advantages, and dilutes the story of “plant‐hero” foods. They instead position mushrooms as the sole star - n

This award win by Redefine Meat’s Flank Steak clearly shows the growing commercial and perceptual acceptance of bioprinted meat cuts. The technology replicates the texture and muscle-fibre alignment of whole-cut meat, signalling an evolution beyond typical mince-or-patty plant alternatives.

In what may be described as a generational shift for dairy, The New Milk arises from a five-year biotech effort by Israeli based, Remilk (founded 2019) plus the manufacturing and branding muscle of Gad Dairies. It exploits precision fermentation to reproduce milk proteins, then builds full-function liquid milk looking like conventional dairy, yet removes the cow and its associated resource burdens.

It turns out the ancient Greeks had the right idea all along, energy on demand, no branding required. A mix of just honey and sesame seeds fuelled warriors, traders, and philosophers long before “protein bars” were a thing. Two ingredients. Infinite logic tied to sesame seeds known 'calmative qualities'. The Greek Pasteli !!

The partnership between NXW and SIG Group represents a meaningful advance in the nutrition‐technology ecosystem. NXW’s Marine Whey ingredient – micro-algae derived, protein- and fibre-dense, non-GMO, produced at a fraction of the cost and environmental footprint of dairy – is being brought to market via SIG’s global aseptic‐packaging and filling infrastructure. The first commercial product, a 2,000 unit run of a UHT Peach Power Marine Whey yoghurt for MEA, is a commercial pr

The latest edition of the Vegan Pie Awards in New Zealand highlights how the plant-based category is evolving from replication to innovation. The supreme pie, a nacho pie creation from Richoux Patisserie, won over judges with its bold flavour and textural layering. This signals clearly vegan baking isn’t simply about dairy/meat substitutions any more, it’s about re-imagining standards in flavour, format and occasion.

For Thai consumers, these pizzas represent more than novelty, they’re validation of a broader shift toward self-care through food. For One Planet Pizza, it’s cultural diplomacy through convenience: comfort food that fits seamlessly into local dietary norms while whispering a global sustainability message.

The U.S. white mushroom market’s projected growth reflects a deeper consumer migration toward functional, plant-based nutrition. Mushrooms now sit squarely at the intersection of flavour, health, and sustainability, quietly anchoring the American diet of the next decade.