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Peptides, protein, and fiber are the wellness trends shaping the future of food. In this clip from a Food for Thought Leadership, Chris Campbell sits down with registered dietitian Marie Molde to discuss how 2026 is lining up to become the “Year of Fiber” and how consumers are rethinking health through a more holistic approach to nutrition.
The conversation explores emerging interest in peptides, while breaking down why fiber remains one of the most overlooked nutrients in modern diets. Learn how protein and fiber work together to support digestion, immunity, hormone health, weight management, and long-term wellness.
Whether you’re in food manufacturing, retail, foodservice, or nutrition innovation, this discussion offers valuable insight into the trends influencing consumer purchasing decisions and product development.
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