Kroger is betting on functional nutrition, bold global flavours, and elevated at-home dining to drive food and beverage innovation this year.
In its latest annual trend forecast, the US grocery giant identified six trends it expects to shape product development and merchandising across categories.
Among them is continued momentum in functional nutrition, particularly foods that pair protein and fibre to support gut health, satiety and sustained energy. Cultured dairy products, including cottage cheese and Greek yoghurt, are also expected to expand into new eating occasions beyond breakfast.
Kroger said changing eating habits are fuelling demand for smaller portions, with bite-sized snacks and “mini meals” increasingly replacing traditional sit-down meals. These formats are creating opportunities for brands to deliver convenience while maintaining premium cues.
“The way our customers eat will be more dynamic than ever this year as they look to elevate everyday meals, snacks and treats with bold flavours, functional ingredients and culinary creativity, delivering a premium experience for less,” said Ann Reed, group VP, Our Brands, for Kroger.
On the flavour front, citrus ingredients such as yuzu and blood orange are forecast to gain visibility in beverages and desserts, while Asian-inspired flavours, including gochujang, miso and matcha, continue to move into the mainstream across sauces, snacks and ready meals.
The retailer also pointed to sustained interest in restaurant-style meals at home as shoppers balance rising costs with a desire for elevated experiences.
Kroger said its private-label brands will be central to bringing these trends to shelf, enabling faster innovation and value-led differentiation in a competitive FMCG environment.
“Whether it’s a protein and fibre-rich macaroni and cheese or a zesty raspberry and yuzu sparkling water, Kroger brings these trends to life through our exclusive brands’ innovative assortment of affordable products that give every customer a taste of what’s next,” Reed added.
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