Airport Experience® News - Pre-Conference Issue 2026

says. “At the same time, intense flavors in breakfast conversations are up 273%, umami is up 26% and silky textures are up 68%, while cereal among Gen Z is slipping 5.9%.” In beverages, Allan notes that consumers are still willing to splurge on certain things. “As the average price of a coffee has increased by 7% nationwide, it’s become an affordable luxury rather than pure necessity,” he says, adding that coffee brands offering something new and interesting are doing well. “For example, consumer interest in cold foam coffee has increased by 57% and menu items featuring it are up 161%.” “In alcohol, quiet luxury is reshaping what ‘on trend’ looks like,” Allan adds. “People are looking for clean (up 25% in consumer interest), aesthetic (up 41%), authentic (up 24%), premium (up 20%), intense flavor (up 174%) and sweet and smoky profiles (up 109%) in their glasses.” He notes that cocktails prevail, accounting for 34% of American alcohol consumption and 55% of total spirits value in the U.S. on-premise. “On foodservice menus, cocktails have climbed by 31% in share over the past year, and the average cocktail price is up 12% in two years, reflecting the growing demand.”

protein is growing three times faster for meat than for plant-based alternatives, with meat menu items up 12% year-over-year in U.S. restaurants.” Going hand-in-hand with the growing popularity of high-protein options is the desire for smaller portions, which is driven largely by the meteoric rise in use of GLP-1 weight loss medications among U.S. consumers. “GLP-1s are changing how people eat as consumers lean toward smaller portions, higher protein, and meals that feel intentional and balanced; it’s less about indulgence and more about nourishment, satisfaction and what the food offers the consumer holistically,” Entegra’s Hay says. “This shift will push operators to rethink menu mix and portion strategy without losing perceived value,” she says. “Previously, convenience offerings could give choices of chips, cookies and other high-calorie, low-nutrient foods. But today’s consumers may be looking to fuel up with more nutritious, grab-and-go vending-style options like yogurts, cheese or hard-boiled eggs.” Echoing this, Allan points out that consumers on these weight loss medications “simply don’t want or can’t comfortably finish” the large serving sizes that restaurants tend to offer. “GLP-1 alignment has surged 111%, late-night portion control is up 69% in consumer interest and Boomers’ demand for portion flexibility is up 20 precent. Together, these signals point to one clear consumer need: smaller, more customizable portions that allow diners to manage both health and spend more efficiently,” he advises. Allan adds that build-your-own formats, like made-to-order bowls, complement this trend of portion customization well, pointing out that malatang hot pot, poke and other bowl concepts are rising in popularity as a result. “Some restaurant services are winning right now because they tap into what consumers want most: control that feels like care. Consumers reward restaurants

Protein And Portion Control Health and diet considerations will continue influencing consumer food and beverage demands in 2026. “Protein is the clearest dietary shift—in 2024, 61% of Americans increased their protein intake, 85% say they want more, and only 24% feel they’re getting enough,” Allan says. “In foodservice, interest in

Above: The widespread adoption of GLP-1 weight loss medications among U.S. consumers will greatly influence 2026 food and beverage trends. In the wake of that shift, Lynn Hay of Entegra notes that consumers are leaning toward smaller portion, high protein meals.

Left: Interest in cold foam coffee is on the rise, and menu items featuring the beverage have more than tripled, experts say.

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AX NEWS FEBRUARY 2026