Online grocer FreshDirect is unveiling its 2026 food trends and predictions for what will fill plates and pantries in the year ahead. The 2026 trends report reflects a growing demand for an expanded flavor palate, a desire for products made in the USA and an expansion of chefs making meals for the home kitchen.

In 2025, FreshDirect strengthened its customer connections through experiential events and activations in NYC, the Hamptons and other key markets, as well as its first-ever retail location. These experiences provided the team with further insight into what is shaping the future of grocery shopping from their customers' perspective.

"At FreshDirect, our merchandising team loves to introduce customers to new products and the highest quality offerings from artisans and purveyors around the country," said Charlotte Myer, SVP merchandising at FreshDirect. "Through direct customer feedback and data, we consistently curate our offerings to bring the best possible products to market, and we look forward to continuing to build upon our wide-ranging selection in the year ahead."

FreshDirect's expert merchant team of category specialists has curated this annual list of the top food trends shaping how consumers will eat in 2026:

Everything from snacks and frozen meals to condiments are embracing consumers' love of blending spice with sweet, creating a new category called swicy. Sweet and spicy combinations have long been popular in Latin America, Southeast Asia and more, but we are now seeing more American palates turn to balancing sweet and spicy flavors.

Consumers are paying close attention to where their food hails from, specifically seeking options from USA-based brands in order to source locally and support American made businesses. Local sourcing trends cover meat and seafood purchases, as well as produce, flour, dips and more.

High-profile chefs continue to expand into consumer product lines, taking their culinary expertise beyond the restaurant and into home kitchens. Chefs like David Chang of Momofuku, Mario Carbone and Rich Torrisi of Carbone, Carlo Mirarchi of Roberta's and Rita Sodi and Jody Williams of Via Carota have continued to build upon existing condiments, sauces and more, with several new chef-led options coming to market in the year ahead.

Source: FreshDirect