Made in USA products, artisanal water and sweet heat will reshape grocery aisles in 2026, according to insights from grocery delivery service FreshDirect’s category managers.
FreshDirect’s newly released 2026 food and beverage trends report distills what the online grocer is seeing across its digital shelves, pulling together insights from merchandising, supplier conversations and internal data. According to Charlotte Myer, SVP of merchandising at FreshDirect, the trends reflect both long-running consumer interests and newer evolutions showing up across categories.
The team looked to trade shows, brand innovation pipelines, social media, the New York City restaurant scene and category-level performance data.
Sweet-and-spicy flavors expand
Among the most enduring trends in the report is the continued rise of sweet-and-spicy flavor combinations – “swicy” – a profile Myer said is unusually resilient.
“To be honest, it tastes good,” she said, adding that the pairing’s longevity comes from its adaptability. “As a flavor combination, it does lend itself to multiple different types of cuisines.”
Myer pointed to Latin American and Southeast Asian cuisines, as well as classic Southern US dishes, as examples the trend continues find “new iterations that keep it relevant,” Myer said.
Artisanal water rides hydration culture and sourcing awareness
Artisanal and premium water are emerging as the new frontline in consumer demand for non-alcoholic beverages and enhanced hydration, according to the report.
“Hydration as a concept has just become very popular,” Myer said, noting its visibility across social media and lifestyle content. At the same time, she pointed to a pullback in alcohol consumption, which has opened space for premium alternatives.
“There’s just an interest in artisan products in general,” she said. “People are becoming more and more educated about sourcing and where and how things are made,” including interest in spring-fed water and the idea of water “terroir.”
Made in the USA gains relevance – and price parity
Domestic sourcing is another trend gaining momentum driven by both consumer sentiment and shifting cost dynamics, according to the report. Myer said tariffs have changed the pricing equation for some categories, narrowing the gap between imported and domestically produced foods.
“There’s a perception that locally made food is more expensive, and that’s just not always true,” she said. In categories such as fine cheese, Myer noted that US-made options can be significantly more affordable than imported equivalents, even before recent trade pressures.
At the same time, she said consumers continue to seek out premium, small-batch products made locally as a way to support regional producers and small brands.
Chefs bring restaurant credibility into home kitchens
As more consumers cook at home, the report points to growing interest in chef-led products that bring restaurant-quality ingredients into retail.
“It’s an opportunity for people to feel like they’re having the restaurant experience … in their own homes,” Myer said, describing consumers as trading up familiar pantry items for chef-made sauces and specialty products.
For chefs, she added, retail offers a way to extend their brand beyond the dining room. “It’s an opportunity for them to create other touch points with the consumer that may not be able to get into their restaurant ever, but certainly not every week.”
