Campbell's Foodservice Unveils 2026 Culinary TrendPulse Report: Four Trends to Drive Menus and Profits

(CAMDEN, NJ) January 26, 2026 – Campbell's Foodservice today announced the release of its 2026 Culinary TrendPulse Report, offering foodservice operators, chefs, and menu developers a research-backed guide to the four trends set to shape menus and profitability in the year ahead. Developed by Campbell's Foodservice chefs, foodservice team and insight partnership using industrywide research and analysis, the TrendPulse 2026 report informs operators to help them stay ahead of evolving tastes, sustainability demands, and wellness priorities.

The TrendPulse Trends for 2026:

• Plant-Forward 2.0 Takes Root – Consumer interest in plant-forward eating – diets that prioritize plant-based foods without eliminating animal products – is on the rise, replacing the plant-based trend that has dominated the last decade. In fact, 40% of consumers plan to order restaurant dishes with mixed protein options in the coming year. In addition, plant-based milks are surging nationwide, increasingly edging out dairy as the go-to. Oat milk opened the door for operators to experiment with macadamia, sesame and pistachio milks, as seen in the newly launched Pacific Foods® Barista Series™ Pistachio Milk. Plant-based milks also fit the booming "dirty soda" trend – customized, non-alcoholic fountain drinks – with Yelp searches up 609%, alongside growth in non-alcoholic drinks (up 64%) and mocktails (up 21%).

• Waste Not: More Sustain, More Gain – Today, sustainability goes beyond local sourcing. It's about reducing waste, choosing recyclable packaging, and offering just-right portions. Consumers are also increasingly drawn to climatarian eating, which focuses on reducing food-related carbon footprints through local produce and plant-based choices, and promoting sustainable practices among food operators. Research indicates 58% of consumers prioritize eco-friendly options, while 57% of Gen Z express deep concerns about climate-related issues. Campbell's is helping build a more resilient, sustainable food system by advancing responsible sourcing and more circular packaging. In 2025, 95%+ of our tomato and potato ingredients were sourced through sustainable agriculture programs—exceeding our 2025 goal – while 92% of packaging has transitioned to recyclable or industrially compostable materials as we work toward 100% by 2030.

• An Extra Dose of Wellness – Wellness is increasingly driving menu choices, with consumers seeking functional benefits – protein, fiber, hydration, energy – while avoiding excess calories, sugar, allergens, and artificial colors. The "food as medicine" mindset and portion control aligned with GLP-1 medications are boosting demand for functional options; with over 90% of consumers using food to meet at least one health goal, including heart health (86%), weight management (85%), and managing or preventing diabetes (81%). Campbell's® Healthy Request® soups – with classic flavor, high-quality ingredients, and reduced sodium – meet wellness goals across bowls, pairings, and grab-and-go.

• Regional American Cuisine Goes Global – Global flavors are fueling a renewed interest in American regional cuisine, as diners rediscover classics through culturally rooted ingredients, techniques, and fresh twists that reflect the nation's diverse culinary heritage. Authenticity is rising in importance: nearly 60% of consumers value it more than ever, especially Gen Z and millennials, and 3 in 5 consider a restaurant more authentic when it uses culturally specific elements or focuses on a regional or local specialty. Campbell's® Culinary Reserve Maryland-Style Crab Soup, Campbell's® Culinary Reserve New England Clam Chowder, and Chicken Jambalaya made with Campbell's® Healthy Request® Tomato Soup help operators serve a robust lineup of authentic regional favorites with true-to-place flavors that resonate with today's authenticity-seeking diners.

"Our goal with TrendPulse is to give operators more than just a forecast, but actionable ideas they can put on their menus tomorrow," said Chef Gerald Drummond, Executive Chef, Campbell's Foodservice. "From flexitarian dishes that satisfy taste expectations to globally-inspired regional favorites, these trends reflect what diners are asking for and what operators can deliver profitably."

"We've paired data with decades of culinary experience to make this report a practical tool," added Chef Greg Boggs, Senior Chef, Campbell's Foodservice. "Every trend includes real-world recipe inspiration using Campbell's products, so operators can adapt quickly without sacrificing flavor or efficiency."

The 2026 Culinary TrendPulse Report draws on research from Datassential, Tastewise, and other leading industry sources, as well as Campbell's Foodservice's own culinary expertise. The report is designed to help operators craft their "recipe for success" in the new year, with insights into consumer preferences, menu opportunities, and product solutions. The full Culinary TrendPulse 2026 report is available now for free download on the Campbell's Foodservice website.

About Campbell's Foodservice

For more than 125 years, Campbell's Foodservice has been a leader in delivering high-quality soups, beverages, broths, sauces, and snacks to foodservice operators. The brand's portfolio includes more than 500 products from iconic brands such as Campbell's, Pacific Foods, Goldfish, V8, Kettle Brand, Cape Cod, Lance, Snyder's of Hanover, Late July, Milano, Pepperidge Farm, Pace, Prego, and Swanson. Campbell's Foodservice partners with operators to provide category expertise, culinary support, and innovative solutions tailored to their needs.