2026 Consumer Food Trends, Why Alt-Meat Is a Long Game

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Omnivore

Episode Description

Food Technology trend guru Dr. Liz Sloan shares her take on the defining consumer trends of 2026, which range from next-gen comfort food to snackable beverages. And John Ruff, retired senior vice president of R&D at Kraft Foods and a past president of IFT, draws on decades of product development experience to explain why alternative meat is a long game—one that will likely be defined by hybrids, mycoproteins, incremental improvements, and products consumers choose because they taste great, not because they’re told they should.

Plus: This episode of Omnivore is brought to you by IFT FIRST - Food Improved by Research, Science, and Technology. Join the leading food science and innovation expo, IFT FIRST, at McCormick Place in Chicago, July 12th through the 15th, for the industry's premier event connecting innovation, science, and business. Learn more at ift.org.

Featured Guests

A. Elizabeth Sloan President

A. Elizabeth Sloan, PhD, is CEO and president of consumer trends consultancy Sloan Trends Inc. and a longtime contributing editor of Food Technology magazine. A veteran of work in industry, media, and public relations, Sloan received a PhD in food science and technology from the University of Minnesota.
John Ruff Past President of IFT

John Ruff is a retired Kraft Foods senior vice president of R&D and past president of IFT. His career as a food scientist spanned over 36 years, during which he worked in six countries and gained extensive experience in product and process development across various food categories. His work has included leading major basic research programs in sugar and salt substitutes, food safety initiatives, and "greenfield" site startups.

Omnivore

IFT’s Omnivore and Omnivore Presents: SciDish podcasts spark lively, thought-provoking conversations with the science, business, and regulatory leaders shaping the future of food. Each episode delivers sharp analysis, practical insights, and bold ideas designed to challenge assumptions, ignite innovation, and energize your work across the global food system.

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