Discover the 8 Shocking Food Trends at Gulfood 2026: Are You Prepared for the Future?

As the Dubai Chocolate fad finally simmers down, this year's Gulfood has emerged as the biggest ever, taking place across two venues for the first time. The event is showcasing a diverse array of novel products and services that highlight emerging trends in the food industry, from healthy snacks and functional beverages aimed at meeting nutritional needs to innovative AI-powered solutions focused on tackling food waste.

Here are eight trends that are set to become hot topics over dinner tables by 2026.

Yerba Mate Caffeine Fix

Among the standout products at Gulfood is a beverage made from Argentinian yerba mate, touted by its supporters as a cleaner source of caffeine. Nesrin Kieschman, showcasing her sparkling drink Mete in the inaugural Gulfood Startups section at the Dubai World Trade Centre, insists it provides “steady focus” without the jitters typical of coffee. Notably, it contains the molecule GLP-1, which helps keep drinkers feeling full longer. There’s a burgeoning interest in her product, with regional investors eager to export it from the UAE. “There’s a real taste for it,” Kieschman states.

Maximizing Mushrooms

Mushrooms are gaining traction, particularly within the vegan product markets. During a panel discussion on plant-based food trends at Gulfood, Dr. Sophie Attwood, a behavioral science consultant, emphasized that mushrooms are no longer seen merely as substitutes for meat but as valuable food components in their own right. Thomas Neuburger, a mushroom grower from the family business Neuburger Fleischlos in Germany, echoed this sentiment, noting that the potential of fungi extends to their medicinal benefits.

Functional Drinks

The rise of functional beverages is evident, exemplified by the Irish brand Blynk, which blends mushrooms with flavors like orange and mango, apple and chamomile, and blackberry and lemon balm. Chief Operations Officer Stephen Dillon remarked, “Functional drinks are exploding. People are looking for better products, and our tagline is ‘beverages with benefits’.” The startup section features a plethora of options, including Mete, a kombucha brand called Steap, and Luvia Blends, which offers a ginseng coffee blend.

Protein Meets Fiber

With over 90% of Americans not consuming enough fiber, Dr. Attwood highlighted a significant opportunity to combine protein and fiber in new food products. The trend is visible across Gulfood, where the word “protein” features prominently in products from the functional beverage sector to snacks made by Protein Ball Co. Local snack brand Inzi Eats, led by entrepreneur Maria Konovalova, has successfully incorporated fiber into its tortillas and noodles, which boast 30g of plant-based protein and 15g of fiber per 100g. “I am focusing on the protein and fiber together because this is a good way for people to manage their weight,” she explains, pointing out that in the UAE, 50% of the population is either obese or overweight.

AI Solutions

Artificial intelligence is ubiquitous at this year's Gulfood, particularly tools designed to enhance operational efficiency in the food industry. One notable example is Gusto.AI, which enables users to choose meals based on their preferences while minimizing food waste. The app gathers data on users' tastes during onboarding and through an in-app game called Food Battle, helping predict what users are likely to enjoy and guiding restaurants and retailers in understanding consumer preferences.

Flexitarianism

While not a new trend, flexitarianism is rapidly expanding, particularly in the GCC, where approximately 41% of consumers identify as flexitarian, according to 2024 research from Redseer Strategy Consultants. Neuburger explained that this demographic is consistently on the lookout for quality vegan alternatives, a trend that holds promise for improving nutrition and addressing environmental concerns.

Low-FODMAP Diet

The conversation around gut health continues to evolve, and the low-FODMAP diet is gaining prominence. This diet targets fermentable oligosaccharides, disaccharides, monosaccharides, and polyols that can cause digestive issues, particularly for individuals with irritable bowel syndrome. Former British supermodel Heather Mills attended Gulfood to launch her low-FODMAP meal range in collaboration with London’s Functional Gut Clinic, featuring pre-packaged dishes like tofu katsu curry and vegetable risotto. Mills, who previously developed the world’s first vegan burger, shared her journey, stating, “After facing severe digestive issues myself, I knew there had to be a way to enjoy food without fear or discomfort.”

Back to Natural

Lastly, one of the most significant conversations at Gulfood centers on the movement back to whole foods in their natural state, steering clear of ultra-processed products. This trend reflects a broader consumer demand for transparency and trust in food sourcing. “There’s a shift towards more real and natural and less additives, as there’s real fatigue with innovation,” noted Karin Miller, founder of Bon Vegan. She emphasized that trust in brands hinges on honest communication about ingredient sourcing.

As the food landscape evolves, these trends signal an exciting future for consumers and businesses alike. From functional beverages that cater to dietary needs to the push for natural ingredients, the insights gleaned from Gulfood illustrate a significant shift in consumer preferences that will shape the industry for years to come.