| Prepared Foods

ON THE COVER:
► 2026 New Products Annual State of the Industry

FEATURES:
► Today’s Top Trend: “SenseMaxxing”
► Conagra Brands' “Future of Frozen Food” 2026
► Kroger’s top six trends for 2026

refrigerated and frozen plant-based meat alternatives

STATE OF THE INDUSTRY 2026 - PLANT BASED MEAT

Plant-Based Meats Face Reality Check

Sales slide as price and taste hurdles persist, prompting reformulation, value packs and veggie-forward innovation

Robert Garrison

March 17, 2026

With refrigerated and frozen alternatives declining year over year, brands are doubling down on protein, certifications and sharper price points to win back shoppers. From steak bites and value burger six-packs to chickpea masala patties and mycelium plays, the category is regrouping for its next act.

STATE OF THE INDUSTRY 2026 - BAKERY

Protein Push Meets Bakery Indulgence

Better-for-you claims and full-flavor mashups drove nearly 12% growth in new US bakery launches, led by protein-packed breads, snacks and sweet treats

Tom Vierhile

March 2, 2026

From 20g-protein bagels and GLP-1-friendly cookies to sourdough loaves and pancake-inspired mashups, processors chased health and happiness alike. In 2025, bakery innovation proved consumers want both functional nutrition and bite-sized bliss.

STATE OF THE INDUSTRY 2026 - APPETIZERS & SIDE DISHES

Small Bites, Big Flavor Drive Frozen Innovation

Global appetizers and comfort-forward sides fuel $14.3B in takeout-style frozen sales as consumers recreate restaurant experiences at home

Robert Garrison

February 26, 2026

From taquitos and dumplings to protein-packed potatoes and indulgent vegetables, processors are leaning into shareable snacks and craveable comfort. Younger consumers and families are turning to frozen for global flavor, value and game-day-ready convenience.

STATE OF THE INDUSTRY 2026 - BEVERAGES

Nostalgia, Hydration Shape 2026 Beverages

From globally inspired comfort flavors to functional hydration and personalized wellness, consumers are demanding drinks that deliver both emotion and efficacy

Dalena Quach

March 4, 2026

Black sesame lattes, banana milk and indulgent throwback flavors are colliding with electrolyte coffees, clean-label claims and targeted supplements. In 2026, the winning formula blends comfort, function and flavor into one seamless daily ritual.

STATE OF THE INDUSTRY 2026 - CEREALS & BARS

Protein Powers Cereal, Bar Boom

Despite inflation, tariffs and GLP-1 pressures, 2025 launches surged as processors doubled down on portable protein, texture and targeted health claims

Tom Vierhile

March 6, 2026

From high-protein granola and regenerative oats to crispy energy bites and indulgent mashups, cereal innovation climbed as much as 44% across segments. Clean label cues, functional ingredients and bold flavors set the table for an even crunchier 2026.

STATE OF THE INDUSTRY 2026 - DAIRY

Cold Case Innovation Heats Up

Protein, probiotics and spicy indulgence drive new activity across cultured dairy, cheese, ice cream, milk and creamers

Robert Garrison

March 9, 2026

From GLP-1-friendly yogurts and collagen creamers to swicy cheeses and protein-packed pints, processors are blending function with full flavor. In 2026, the refrigerated and freezer cases are proving that cold categories can deliver hot trends.

STATE OF THE INDUSTRY 2026 - MEAT & POULTRY

Meat Sales Sizzle with Innovation

Fresh gains and flavor-forward processed launches push the meat department to $111.9B as protein, convenience and certification claims drive growth

Robert Garrison

March 11, 2026

From chef-inspired meal starters and sous vide short ribs to hot honey bacon and regenerative hot dogs, processors are blending indulgence with integrity. Across beef, pork and poultry, heat-and-eat formats and bold flavors are keeping the perimeter’s biggest department on the move.

STATE OF THE INDUSTRY 2026 - PIZZA

Retail Pizza Heats Up at Home

From restaurant-born frozen pies to protein-packed specialty crusts, brands blend authenticity, texture and bold mashups to win pizza night

Robert Garrison

March 13, 2026

Imported Italian ingredients, wood-fired crusts and saucy co-brands are bringing premium and playful flavors to the freezer aisle. Better-for-you formats—from cauliflower and lupini crusts to Greek yogurt dough—are proving convenience and nutrition can share the same slice.

STATE OF THE INDUSTRY 2026 - PLANT BASED DAIRY

Plant-Based Dairy Seeks Reset

As sales slip, brands double down on protein, clean labels and novel plant sources to reignite consumer engagement

Robert Garrison

March 16, 2026

From pea, pistachio and chia milks to zero-sugar oat creamers and jalapeño cashew spreads, processors are refreshing the case with function and flavor. The next wave of plant-based dairy bets on better taste, clearer value and differentiated ingredients to win shoppers back.

STATE OF THE INDUSTRY 2026 - PREPARED MEALS & ENTREES

Frozen Meals Win Dinner Rush

Protein-packed bowls, global flavors and hand-held comfort drive innovation across freezer, deli and center store

Robert Garrison

March 18, 2026

From 30g breakfast bowls and high-protein Hot Pockets to global noodle mashups and shelf-stable Better Bowls, brands are racing to solve the 6 p.m. question. In 2026, convenience, craveability and nutrition are converging to capture a bigger share of the at-home meal occasion.

Adventurous eaters turn to sauces, dressings and spreads for taste bud travels

STATE OF THE INDUSTRY 2026 - SAUCES, DRESSINGS & SPREADS

Swicy Sauces Spark Category Growth

Table sauces and dressings launches jumped 23% as hot honey, umami and no-seed-oil claims fueled innovation

Tom Vierhile

March 20, 2026

From chili crisp ketchup and smoky chipotle mustard to spicy ranch and pickle-forward mashups, brands leaned into heat and crossover flavor. Cleaner labels and alternative sweeteners such as avocado oil and allulose signal the next phase of condiment competition.

STATE OF THE INDUSTRY 2026 - SEAFOOD

Prepared Seafood Swims Into Spotlight

Global flavors, value-added formats and protein-forward positioning drive innovation from freezer case to shelf-stable snacks

Robert Garrison

March 23, 2026

From chili lime shrimp and salmon burgers to ghost pepper tuna packets and smoked salmon candy, processors are casting wider nets for adventurous shoppers. With protein, omega-3s and Gen Z appeal in focus, seafood is staking a bigger claim across the retail store.

STATE OF THE INDUSTRY 2026 - SNACKS

Snacks, Sweets Turn Up Heat

New product launches climbed double digits as protein, global flavors and texture innovation powered growth despite cocoa and cost pressures

Tom Vierhile

March 25, 2026

From Wagyu jerky and protein pretzels to freeze-dried candies and Dubai-inspired chocolate, brands leaned into crunch, co-branding and flavor adventure. Even as cocoa costs climbed and GLP-1 diets loomed, snack makers proved indulgence and better-for-you can share the same bite.

STATE OF THE INDUSTRY 2026

A Tale of Two Cycles in CPG

Resilient consumers drive spending growth even as tariffs, value pressures and private label gains tighten the US food and beverage market

Robert Garrison

February 20, 2026

The latest outlook points to flat volumes and cautious shoppers, yet adaptability continues to shape eating patterns and innovation. From bold flavors to store brand gains, brands that balance value and differentiation are positioned to win in 2026.

STATE OF THE INDUSTRY 2026

Seven Trends Shape Winter FancyFaire 2026

From Fusion 2.0 flavors to protein expansion and “sensemaxxing,” SFA’s San Diego show spotlighted the next wave of specialty innovation

Glenn Pappalardo

February 19, 2026

Plant-based products mature beyond analogs, jerky turns crispy and frozen moves further into premium territory. Across center store and sweets, brands pushed format, function and sensory intensity to capture what’s next.

Conagra Brands' “Future of Frozen Food” 2026

STATE OF THE INDUSTRY 2026

Frozen Finds New Growth Drivers

Conagra’s 2026 report spotlights protein, takeout-style convenience, family-size value and all-day breakfast as forces reshaping the $93.5B aisle

March 27, 2026

High-protein meals, $14.3B in takeout-style offerings and value-size formats are redefining how consumers use the freezer. From multigenerational dinners to Gen Z breakfast bowls at any hour, frozen is evolving beyond convenience into a daily solution.

STATE OF THE INDUSTRY 2026

Kroger Forecasts 2026 Flavor Shifts

Retailer’s top trends spotlight cultured dairy, protein-fiber pairings, mini meals, citrus sparks and Asian-inspired mashups

March 30, 2026

From cottage cheese comebacks and dill pickle protein crackers to yuzu seltzers and tikka masala sauces, Kroger sees bold, functional flavor leading the cart. In 2026, shoppers will seek premium experiences at value prices across snacks, meals and beverages.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.

Prepared Foods

March 2026

Cover Story

Plant-Based Meats Face Reality Check

Protein Push Meets Bakery Indulgence

Small Bites, Big Flavor Drive Frozen Innovation

Nostalgia, Hydration Shape 2026 Beverages

Protein Powers Cereal, Bar Boom

Cold Case Innovation Heats Up

Meat Sales Sizzle with Innovation

Retail Pizza Heats Up at Home

Plant-Based Dairy Seeks Reset

Frozen Meals Win Dinner Rush

Swicy Sauces Spark Category Growth

Prepared Seafood Swims Into Spotlight

Snacks, Sweets Turn Up Heat

Features

A Tale of Two Cycles in CPG

Seven Trends Shape Winter FancyFaire 2026

Frozen Finds New Growth Drivers

Kroger Forecasts 2026 Flavor Shifts

Unlock the Future of Food and Beverage Innovation

Are you a leader in research & development? Stay ahead of the curve with Prepared Foods, the premier source of information and insights for today's trend leaders and taste-makers in food and beverage manufacturing.