Normally, I run my predictions for the upcoming year in January. But last month, I wanted to talk about the future of protein as well as exciting new things for Dairy Foods in 2026. Hence, I will run my predictions in February this go around. But I will do so differently by summarizing many of the prediction trends I have seen throughout the industry. Many of the experts have a great story about the future to tell.

According to Dan O’Connell, CEO and founder of FoodMix Marketing Communications, "Today’s consumers expect more from the foods and beverages they choose — more transparency, more nutrition and more meaningful experiences. The brands, operators and retailers that will thrive in 2026 are those that will innovate with purpose and be quick to respond to how consumers eat, drink and live."

Here are some of the most interesting predictions I have seen this year:

• 2026 will be the year of fiber. "The average American adult consumes only 15 to 18 grams of fiber per day, roughly half of what is recommended. Fiber is a driver of digestive health, weight management (satiety) and blood sugar control. In an era shaped by widespread use of weight-loss medications, fiber is poised for a major resurgence that can promote weight management." — FoodMix
• Food as medicine: "In 2026, consumers aren’t just eating. They’re optimizing. Busy lifestyles, the rise of GLP-1 medications, and a growing focus on convenience mean people want more from every bite. They’re looking for functional benefits that support gut health, satiety, and overall well-being without adding complexity. We’ve been preparing for this, developing a uniquely positioned portfolio to deliver nutrient-dense, delicious options that fit seamlessly into consumers' daily routines. Everyday dairy has been, and continues to be, a powerful tool for health goals," — Rafael Acevedo, president of the Yogurt Business Unit, Danone North America
• Labels are going to get cleaner. "Navigating around this political cauldron as marketers, we see more scrutiny around ingredients and a continued call for transparency. Also, the United States has typically been a bit slower to regulate ingredients than Europe. Toss in ultra-processed food (UPF) scrutiny and the emergence of UPF-free labeling from a handful of non-profits and let the games begin. Scrutiny leads to caution, which leads to concern, which leads to engagement, which leads to avoidance. Labels will get cleaner even if it is nothing more than an abundance of caution by food brands." — FoodMix
• Protein 2.0: "Protein isn’t just trending, it’s transforming.  As consumers dig deeper into protein and health, we’re seeing a shift toward options that deliver differentiated benefits beyond just grams of protein. — Whitney Evans, Ph.D., R.D., director of Nutrition Science, Research & Innovation, Danone North America
• Gut health: "Social conversations on gut health went viral [in 2025], yet Danone found that half of Americans are unaware that the gut microbiome can impact gut health and overall wellness (think immunity, mood, and sleep). As awareness grows in 2026, consumer needs will continue to favor fiber, prebiotics and probiotics, staples of gut development that continue to lead our yogurt business strategy and innovation." — Acevedo
• Weight loss culture and expansion: "GLP-1 use is only expected to rise in 2026 given the number of Americans who meet criteria for the drug combined with softening in key barriers to access. In the context of consumer obsession with health and nutrition tracking, the demand for protein-rich, nutrient-dense offerings — including foods and drinks designed specifically for those taking a GLP-1 — will likely continue to grow this year." — Evans
• Asian and Latin influence: According to OSF Flavors, expect the following Asian flavor trends to expand in the United Sates: Ube, Yuzu, Pandan and Salted Egg, as well as the following Latin flavors: Chili-Lime, Salsa Macha and Dulce de Leche. "The U.S. market is an initiator, rather than a follower, with brands turning these flavor inspirations into new platforms, not just replicas of original dishes. These local flavors that are going global are being driven by the demand for authenticity we see in the market today." —Pierre Battu, managing director, Asia, OSF Flavors
• Speaking of Yuzu, siggi’s last month introduced Tropical Yuzu skyr, a vibrant, small-batch yogurt flavor featuring what the company believes is "the year’s breakout ingredient." siggi’s Tropical Yuzu blends the bright, tangy notes of Yuzu with siggi’s smooth, creamy skyr made with 1.5% milkfat plus hints of mango and pineapple.
• dsm-firmenich named Frosted Star Anise as its Flavor of the Year for 2026, which combines the comforting warmth of star anise with a cool, frosted twist. "Building on star anise’s quiet rise and the growing fascination with cooling and other trigeminal sensations, Frosted Star Anise fulfills today’s craving for balance and a breath of fresh air." — Maurizio Clementi, executive vice president for Taste at dsm-firmenich
• AI creative Boundaries will be further defined. "Is artificial intelligence (AI) going to inspire the creative community or compete with it? Chances are both, until results are tallied. Do clever AI ‘creative campaigns’ take root in strategy or just ease? Will the ‘Big Idea’ give way to the ‘AI-Generated Idea?’ We believe there is magic in what a group of collaborative people can dream up, driven by unique insights and precise strategy." — FoodMix

Last year was tremendous for many segments of the dairy industry. No matter if these predictions come true or not, 2026 hopefully has plenty more great news in store for sales of dairy products.