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Multi-sensory food and drink products to gain traction in 2026

Trend forecasters predict that sensory elements will play a larger role, helping food and beverage brands differentiate themselves in a competitive market in 2026.

Consumer research company Mintel describes the rise of “intentionally sensory” food and drink as a shift from aesthetic novelty to purposeful innovation. According to its 2026 Global Food and Drink Predictions report, brands will increasingly use sensory elements to meet the needs of specific demographic groups and emotional states.

Mintel predicts a wave of innovations targeting older adults, children, neurodivergent people, and GLP-1 medication users, who may face challenges related to texture perception, reduced appetite, or taste aversion.

Examples include soft-textured protein meals for elderly consumers, colourful snack products designed for children’s taste expectations, and indulgent small-portion foods that compensate for reduced interest in eating.

Texture, in particular, is forecast to become a tool for emotional engagement. Social media conversations about “crunchy” textures rose by 57% in Australia between July 2023 and July 2025, while “gooey” textures were up 37%, according to predictive social intelligence company Black Swan Data, as cited by Mintel.

Maximalist flavour expands sensory cues

The Kerry Group, an ingredients and flavour supplier, also forecasts an evolution in how brands approach the senses, with one of its 2026 trends, “maximalist flavour”, describing layered, multisensory formulations that aim to excite and surprise.

The trend embraces intense flavour profiles, unexpected combinations, and enhanced sensory design. This includes globally inspired fusion formats, spice used in unconventional applications such as sweet categories, and meal staples like ramen or pizza elevated with complex toppings and visual cues.

Kerry links this trend to broader consumer demand for intensity, creativity, and emotional stimulation. It notes that maximalist flavour is seen across both consumer packaged goods and foodservice, from retail snacks to food truck offerings.

Digital platforms enable personalised sensory journeys

Food intelligence platform Tastewise, which analyses online food behaviour, identifies growing consumer use of AI tools and digital meal planners to support personalised choices based on sensory preferences, dietary needs and mood.

Its 2026 Food and Beverage Trend Forecast report suggests that consumers are using smart appliances, recipe generators, and tracking apps to curate food experiences that match their current emotional or physical state, allowing them to choose, for example, crunchy foods for stress relief or fragrant teas for relaxation.

Tastewise reports an increase in social conversations referencing food that is “calming”, “stimulating”, or “satisfying to touch”, indicating a shift towards emotional outcomes as a driver of consumption.

Foodservice explores nostalgic formats and sensory play

UK foodservice wholesaler Bidfood also sees sensory engagement as a key driver of menu development, especially in desserts. In its 2026 trend outlook, it highlights the rise of formats that combine retro familiarity with sensory novelty.

Examples include Korean croffles, cloud cakes, and Dubai chocolate, all of which pair nostalgic cues with unusual textures or visual elements. These are often designed for moments of solo indulgence or casual social sharing, aligning with a broader trend toward “bite-sized escapism”.

Bidfood describes this as part of a move toward experiential eating, where the value of a food or drink item lies as much in the feeling it evokes as the nutrients it delivers. This makes visual impact and multisensory appeal critical for both foodservice and packaged product formats.