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The food and beverage sector in Europe continues to adapt to a more demanding consumer, who makes choices based on health (both physical and mental), sensory experience, real value, and consistency (ingredients, origin, and purpose).
By 2026, reports from specialized agencies such as Innova Market Insights and Mintel point to a clear shift: less “obsession with a single nutrient,” more demonstrable benefits, and more justified choices.
In this scenario, nuts naturally align with these trends. Their nutritional profile, natural origin, and versatility are gaining prominence in offerings that provide real value to the consumer.
Stay with us to discover some of these main macrotrends and the drivers behind each of them.
Here are some of the main trends you should be aware of in 2026. Take note!
Mintel anticipates that consumers will move away from “maxxing” focused on maximizing protein to adopt more diverse and sustainable diets, seeking functional benefits through a weekly variety of ingredients. Fiber emerges as another major appeal.
Protein can no longer rely solely on the “high in” claim. According to Mintel, from now on, protein products will need to diversify, moving beyond just quantity and addressing other aspects such as quality, effectiveness, and absorption.
Nuts, such as almonds or peanuts, become an ally here by providing protein, fiber, and high-quality fats, helping to maintain a more balanced diet.
Implications for R&D and marketing departments: reformulate and communicate from “how much” to “what the combination provides”: fat profiles, micronutrients, or the benefits of nutrient combinations.
Mintel anticipates a return to tradition (heritage ingredients and recipes) as an emotional and cultural anchor, but with some innovation applied in renewed formats, convenience, and more responsible claims.
What is the opportunity for food manufacturers and professionals? To work with products that connect origin and processing: roasting, fermentation, or regional recipes, while meeting current standards: clean label, sugar/salt control, and traceability.
An example is the use of original Mediterranean diet ingredients, such as olive oil, whole grains, fruits, vegetables, and nuts, which combine tradition, health benefits (like supporting longevity), and innovation to adapt them to new consumer demands.
By 2026, Mintel positions the sensory dimension—texture, aroma, and appearance—as more functional and practical, even with an inclusive approach for different consumer profiles.
Direct application: layers, crunch, contrasts, natural aromas; pleasure designed to be repeated, not just to go viral.
Key ingredients to enhance this sensory experience are seeds and nuts, which provide crunch while also adding creaminess from their natural oils.
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Protein remains an essential claim, and in fact, nearly 60% of consumers report actively incorporating more protein into their diet.
This macrotrend, common in recent years, is taking on a special dimension for Innova Market Insight this year, where it is crucial for manufacturers to better explain its benefits or nuance their positioning regarding the various claims associated with protein-rich products.
What is the key in 2026? Differentiate by source and benefit, with concepts such as complete protein, essential amino acids, muscle repair and recovery, muscle strength, and muscle building.
How do nuts fit in here? They are part of interesting plant-based protein offerings, enhancing healthy fats that provide satiety, while also supplying valuable nutrients for the body.
Continue reading: How to maximise the value of plant proteins using nuts
Innova Market Insights also highlights that 59% of consumers consider gut health very important for overall body wellbeing.
What can we expect in new product developments? Greater clarity on ingredients and prebiotic, probiotic, or fiber mechanisms, as well as their tangible benefits for digestive wellness and comfort.
In this context, moderate and regular consumption of nuts is associated with a more favorable maintenance of cognitive function in older adults at risk of cognitive decline, and the gut microbiota may play a key role in this relationship. This is demonstrated by a new study led by researchers from the Human Nutrition Unit at Universitat Rovira i Virgili, the Pere Virgili Health Research Institute, and the Obesity and Nutrition Pathophysiology area of CIBER (CIBEROBN), published in the scientific journal Age and Ageing.
You may also be interested in: Key applications of nuts in food industry product development
According to Innova, indulgence is evolving toward richer and more complete experiences; 60% of consumers say they enjoy exploring new things when treating themselves.
What will work? Layered product development: creaminess, crunch, fillings, and inclusions; limited editions and unexpected combinations that do not break the perception of “this is something I can allow myself.”
Innova positions beverages as a leading force in wellness, combining hydration, convenience, and functionality. In its analysis of product launches, the global market shows a +18% CAGR in NPD featuring claims focused on hydration.
Implications of this macrotrend: more RTD options, measurable boosts in electrolytes or energy, and greater space for dairy- and plant-based beverages positioned as a healthy snack.
Innova describes a more natural plant-based approach, with a focus on minimal processing and intrinsic nutritional value. It notes that 40% of consumers prioritize “natural or minimally processed” when choosing protein options.
Practical translation of this macrotrend: simpler formulations, better texture without long additive lists, and a stronger role for legumes, nuts, and seeds as a base, rather than as a “substitute.”
Innova highlights the priority of mental balance—energy, stress management, and brain health—alongside a growing demand for tangible sustainability, with transparency and everyday benefits.
What will trend in 2026?
Keep learning | Success stories: innovation in the application of nuts in the food industry
2026 is not about adding isolated trends. It is about designing products that consumers can understand, justify, and repeat: functional diversity, applied tradition, multisensory pleasure, well-positioned protein, digestive health, beverages with purpose, authentic plant-based, mental wellbeing, and verifiable sustainability.
For the industry and foodservice, the advantage will lie in simple formulations, clear propositions, formats tailored to consumption moments, and value-driven foods that stand up both on shelf and on the technical data sheet.
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