What will consumers be looking for in 2026?
The food industry is constantly evolving, and consumer preferences set the pace. Today’s shoppers are better informed and prioritise transparency, health and sustainability. At Molendum Ingredients, we analyse the main trends that will impact three key sectors: baking, meat processing and battered products. These transformations open up new opportunities for the development of cereal-based functional ingredients that respond to new market demands.
Bread making: between indulgence and conscious health
Baking is reinventing itself to offer products that combine sensory pleasure with real nutritional benefits. Consumers in 2026 are looking for options that respect their health and the environment and have a clear and authentic story behind them. Demand for clean label products continues to grow.
Key trends and the role of functional ingredients:
- Wholemeal flours and ancient grains: buckwheat, teff and other grains are gaining prominence due to their superior nutritional profile (more fibre, vitamins and minerals) and functional value. Molendum offers solutions that allow these ingredients to be incorporated while maintaining the quality and volume of the crumb.
- Functional baking: ingredients that provide specific benefits such as improved digestion (more fibre and prebiotics), immune system reinforcement or cognitive health support. The use of heat-treated and native flours allows these attributes to be developed without compromising the processing technology.
- Sustainable and traceable processes: there is a clear preference for locally sourced ingredients and responsible production techniques that reduce water and carbon footprints. Full traceability, from farm to table, is a decisive factor.
- Artisanal textures and sensory experiences: there is a desire to return to traditional methods and intense flavours, which are associated with ‘authenticity’. Technological ingredients should help to achieve this quality, even in large-scale production.
Meat industry: efficiency, traceability and new proteins
The meat industry is adapting to more informed and demanding consumers who want transparency, sustainability and convenience. Innovation is focused on offering accessible, healthy products with a lower environmental impact.
Key trends and Molendum’s role:
- Versatile and economical meats: chicken and pork, due to their adaptability to multiple formats and lifestyles (from snacks to ready meals), require solutions that improve their water retention (yield) and texture after cooking.
- Practical, ready-to-cook formats: Solutions based on functional starches are needed to guarantee the stability, juiciness and shelf life of processed and pre-seasoned meat products that make everyday life easier without compromising on quality.
- Animal welfare and sustainability: certifications that guarantee responsible processes and animal welfare are an added value. The industry also focuses on reducing food waste and improving the efficiency of formulations.
- Alternative proteins and hybrid products: Products that combine meat with plant-based ingredients (hybrids) or 100% plant-based alternatives (using textured proteins and functional flours from Molendum) are growing in popularity. These products seek to replicate the sensory experience of meat with an improved nutritional and environmental profile.
Battered: guilt-free pleasure
Battered products are evolving towards healthier formulations, without losing their unmistakable sensory appeal and crispy texture. Consumers are looking for options that offer flavour, texture, functionality and an improved nutritional profile (less fat, more fibre).
Key trends and Molendum’s solutions:
- Functional flours for batter: the use of heat-treated legume or cereal flours that provide fibre, improve digestibility and reduce oil absorption, thereby lowering the final fat content.
- Technological solutions for frozen and on-the-go products: coating stability in frozen, ready-to-fry or ready-to-heat products is crucial. Formulations are needed that maintain integrity and crunch, even after non-professional transport and cooking.
- Crispy and stable textures: the challenge is to achieve an extremely crispy crust that remains stable and uniform throughout the product’s shelf life and regeneration.
- Plant-based batters: development of gluten-free or 100% plant-based coatings and batters that replicate the experience of traditional products. Molendum offers base mixes that allow manufacturers to develop plant-based batters with excellent performance and flavour.
How does Molendum Ingredients respond?
At Molendum Ingredients, we specialise in grain processing. We develop native and heat-treated functional flours, as well as semolina and other cereal and legume derivatives, which are adapted to new consumer demands and the technological requirements of the industry. Our in-depth knowledge of milling and extrusion allows us to offer tailor-made solutions that:
- They improve the nutritional profile: increasing fibre content, optimising digestibility and facilitating the reduction of fats and synthetic additives (clean label).
- They provide texture, stability and technological functionality: controlling water retention in meat products, improving volume and crumb structure in bread, and ensuring cross-linking and adhesion in batter.
- They align with sustainability trends: using raw materials from controlled sources and optimising processes for more efficient production.
Do you want to innovate in your formulations for 2026?
At Molendum, we are your strategic partner for innovation. We accompany you every step of the way, from product conception to the optimisation of your production process. We offer tailor-made solutions, technical advice and specialised know-how.
Contact us to explore how our expertise can transform your value proposition and position your products at the forefront of consumer trends in 2026.
