ROSSLYN, V.A. — Nestlé USA predicts the flavors and behaviors that will shape kitchens in 2026, highlighting “swangy” heat, texture-focused eating, bold experimentation, and a highly layered at-home coffee culture. The trends were outlined by Mike Van Houten, Vice President of Commercial Excellence at Nestlé, in a feature published on the company’s website.
“With brands in 97 percent of U.S. households, we have a unique vantage point into what’s actually happening in real kitchens,” Van Houten wrote. “Consumers are turning everyday meals into moments that matter. Their rituals are rooted in comfort and self-expression, and they’re shaping what comes next.”
Heat gets complex: from “swicy” to “swangy” and “swavory”
According to Nestlé, America’s obsession with heat is evolving. What started with “swicy” foods is moving into deeper, more layered spice profiles such as:
- Swangy: spicy, sweet, tangy
- Swavory: spicy, sweet, savory
“The next wave of heat brings nuance,” Van Houten said. “Over half of Americans identify as adventurous eaters, and we are seeing irresistible combinations that balance spice with depth.”
Nestlé highlights Maggi Chinese Spicy Garlic Noodles and Maggi Korean Spicy BBQ as examples of products that showcase the trend with chili, garlic, and smoky barbecue flavors.
Texture becomes an experience, not a feature
“Texture is the new frontier,” Van Houten wrote. While crunchy dominated social media (#CrunchTok racked up more than 1.5 billion views), 2026 will be defined by smooth, velvety and creamy experiences.
Nestlé cited examples from across its portfolio:
- Libby’s Pumpkin, grown from Nestlé’s proprietary seed to deliver a naturally creamy texture
- DiGiorno Wood Fired Style Crust Frozen Pizza, which brings a crisp, artisanal crust without the need for an actual pizza oven
“Consumers want multi-sensory engagement in the food that fuels them,” Van Houten said.
Weird wins: Consumers want freedom to experiment at home
Nestlé states that at-home cooking has become a creative outlet. Ninety percent of Gen Z and Millennials actively explore new or unusual flavors.
“The wilder, the better,” Van Houten wrote. “Weird combinations aren’t novelties. They’re a winning strategy that lets people express themselves from the comfort of their own kitchens.”
Nestlé points to launches such as:
- Tombstone French Fry Style Crust Pizza
- Seattle’s Best Campfire S’mores Ground Coffee
Coffee becomes layered, global and indulgent
As at-home coffee culture accelerates, Nestlé sees consumers experimenting with texture and flavor in the same cup.
“The average coffee drinker has two to three creamers in their refrigerator,” Van Houten noted. “People are layering for sight, taste and texture.”
Nestlé expects:
- More whipped toppings, flavored foams and multi-layer beverages
- Exploration of global traditions and “flavor tourism”
“Our products are designed to empower creativity,” he wrote, pointing to Coffee Mate Peppermint Mocha Cold Foam Creamer, NESCAFÉ Clasico for traditional cafecito recipes, and Starbucks Horchata Shaken Espresso Inspired Creamer.
Shaping what’s next
Van Houten emphasized that Nestlé is not merely reacting to trends but rather participating in shaping them.
“The future of food is not something we predict. It’s something we provoke,” he wrote. “We co-create the next era of food and beverage alongside the consumers who inspire it.”
As 2026 approaches, Nestlé expects kitchens to become playgrounds for sensory discovery, global exploration and creative indulgence.
