2025 was a big year for grains, not just as foundational ingredients, but as drivers of innovation in nutrition, texture and consumer appeal. From multigrain blends to ancient grains and better-for-you snacking, the industry saw trends that are shaping product development today and setting the stage for 2026.
But innovation isn’t happening in a vacuum. Consumers are actively shaping the future of grains, and the data proves it. According to the 2025 Whole Grain Consumer Insights Survey from the Whole Grains Council (WGC), nearly three-quarters of Americans (73%) think they should eat more whole grains, with health cited as the leading motivator. Taste, once a barrier, is becoming a draw. 43% of consumers now say they choose whole grains for their flavor, up from 39% in 2023.
This growing appreciation for flavor and functionality mirrors what the DakotaMB team has seen across grain innovation.
Multigrain blends are no longer niche—they’re mainstream. Product developers are combining oats, quinoa, millet and pulses to balance flavor, texture, nutrition and cost. Snack bars, crackers and baked goods benefit from this flexibility, delivering crispness, chew and nutrient density in a single product.
Consumers are catching on: the WGC survey found 49% have increased their whole grain consumption in the past five years, and 57% choose whole grain options at least half the time. Bread, cereals, crackers and snacks top the list of favorite formats.
As we’ve touched on throughout the year, ancient grains like teff, amaranth and sorghum continue to grow in resurgence, with the global market projected to reach nearly $10.52 billion by 2032, at a CAGR of 37.6% during the forecast period of 2025-2032. Their nutrient-dense profiles and rich cultural stories resonate with today’s health-minded and authenticity-driven consumers.
The WGC study also highlighted that consumers value transparency and heritage in grain products. Many cited ancient or traditional grains and locally grown as desirable attributes, aligning with the continued rise of these heritage ingredients.
Consumers increasingly want snacks that satisfy both nutrition and indulgence. Grains are at the center of this shift, adding protein, fiber and whole-food appeal to every bite. Puffed grains and multigrain formulations contribute texture and mouthfeel, supporting snacks that meet both taste and nutrition goals.
The WGC’s findings reinforce this behavior: whole grains are among the strongest drivers of food choice, ranking higher than fiber, low sugar or even organic. That’s a clear signal that whole, recognizable ingredients, like those from DakotaMB’s multigrain and ancient grain portfolio, are shaping the snacking aisle.
In 2025, texture became a priority. Ingredient developers layered grains to create crunch, chew and unexpected sensory experiences. Mintel’s 2026 Food and Drink Predictions list points to “sensory intentionality,” where texture, aroma and even shape are crafted to give a wow factor to the consumer experience.
This evolution also aligns with shifting taste perceptions. The WGC reports that consumers increasingly see the fuller, nuttier flavor of whole grains as a benefit, not a barrier. Familiarity through restaurant offerings, school meals and grocery options is helping more people appreciate the sensory appeal of whole grains, creating new opportunities for texture-forward product design.
Consumer demand for whole grains has never been stronger! Taste, texture and transparency are at the heart of it. As 2026 approaches, the opportunity for product developers is clear: combine consumer insight with ingredient innovation.
At DakotaMB, we’re here to help you explore the possibilities, whether it’s blending ancient grains for a protein-rich bar, crafting a multigrain cracker or experimenting with texture-forward baked goods. 2026 is set to be another year of grain innovation. Let’s make it count!
