There are just 2 1⁄2 months until the new year arrives and when it comes, the grocery chain Whole Foods has a few ideas as to what ingredients, cravings and recipes will be most popular.
The Amazon-owned grocery retailer said it has a Trends Council made up of food experts who discussed what foods will be in next year. On that list are items such as prosciutto, prebiotic soda and sardines, rich in omega-3s and vitamin D.
According to Whole Foods, the council looked at eating habits among today’s shoppers, pointing out eight trends in particular. One trend, the company said, is experimenting with foods to come up with new flavor and texture combinations.
The practice – dish reinvention – has led to customers making their own unique food combinations,
like ramen topped with birria and smash burgers turned into tacos.
But toying with foods is not just something people are doing at home, Whole Foods said. Some food manufacturers are coming up with their own combinations, like lemon miso chicken Alfredo and mango sticky rice ice cream, and selling them in grocery stores.
Cathy Strange, ambassador of food culture at Whole Foods Market and member of the Trends Council, said the group first began issuing its predictions in 2015.
“Every year, a group of foragers, buyers and culinary experts who genuinely love food — our Trends Council — spends time in the field, from farmers' markets to trade shows to neighborhood restaurants, watching what's next in food and beverage,” Strange said in a statement to USA TODAY on Oct. 15. “This report is the result of that work.”
Here's what they found.
Trend no. 1 – People like knowing where their food is coming from.
According to Whole Foods, customers are buying more products like regional honey and single-estate chocolate. Row 7 Seed Co., for example, sells tinned produce like sweet prince tomatoes. Customers can go online and learn about the Seneca Lake, New York Co-op that grew the tomatoes, Whole Foods said.
Trend no. 2 – Foods that are beneficial to skin health are gaining popularity.
Calling it “Beautrition,” Whole Foods said shoppers are buying foods that have healthy amounts of collagen, antioxidants, beneficial fats and hydration to improve the look of their skin, like carrots, cabbage, cucumber and tinned fish (i.e. sardines and oysters).
Trend no. 3 – Shoppers really like Japanese comfort food.
Customers are leaning towards food inspired by yōshoku, a Japanese comfort food that puts a spin on European and American cuisine. Social media has played a role in the cuisine’s growing popularity as content creators share videos of omelet rice and omurice, shio pan (a type of salted bread) and katsu and tamago sandwiches. In late 2025, Whole Foods released its own Japanese-style milk bread that went viral online.
Trend no. 4 – Customers are experimenting with food.
Customers are being more daring in the kitchen and now, food manufacturers and restaurants are doing the same. Whole Foods has some new releases slated for the coming months, including Laoban Birria Soup Dumplings (winter 2026), Zuppa Toscana Take and Bake Pizza (early 2027) and Beef Shawarma Soup (summer 2027).
Trend no. 5 – Shoppers trust simpler ingredient lists.
Chalking it up to social media content and concern surrounding additives and ultra-processed foods, Whole Foods said shoppers are leaning towards simpler ingredient lists. Manufacturers can tell, the company said, noting that many food manufacturers are making their lists more concise, like Teton Waters Ranch’s 100% Grass-Fed Beef Meatballs.
Trend no. 6 – Bitter ingredients are becoming more common.
According to Whole Foods’ Trends Council, customers seem to be drawn to more bitter ingredients lately, possibly due to a renewed focus on digestive wellness and expanding their palates. Restaurants, food manufacturers and grocers are taking note, serving nonalcoholic cocktails and selling bitter greens like broccoli rabe and dandelion greens.
Trend no. 7 – Shoppers still care about zero-waste efforts.
Whole Foods’ Trends Council reported that customers are still looking for ways to reduce waste. The council noted that there are companies whose purpose is to ensure food does not go to waste, like the Oakland-based company Renewal Mill. The brand takes byproducts such as oat pulp and okara and turns them into baking ingredients.
Trend no. 8 – Beans aren’t just side dishes anymore.
According to the Whole Foods Trends Council, beans and legumes are no longer just a side dish for many shoppers. Some people eat them as entrees in an effort to have a more protein and fiber-rich diet. Among the dishes diners are eating are butter beans, lentil bowls and heirloom bean stews. Food manufacturers are also making instant lentil bowls and chickpea snacks.
Whole Foods has compiled a list of items customers can choose from if they want to learn more about the trends or try partake themselves.
Saleen Martin is a reporter on USA TODAY’s trending team. She is from Norfolk, Virginia – the 757. Email her at sdmartin@usatoday.com.
This article originally appeared on USA TODAY: Whole Foods reveals food and drink trend predictions for 2027
