AgriFoodTech Startups: Trends to Watch Heading into 2026

As we approach 2026, the agricultural and food technology landscape is evolving rapidly. To gain insights into what agrifoodtech startups are focusing on, we reached out to a selection of companies featured in AgFunderNews throughout the year.

Emerging Trends

Unsurprisingly, artificial intelligence (AI) emerged as a dominant theme. From innovations in product development to advancements in manufacturing processes, AI is shaping diverse aspects from MAHA (Mighty Anti-Harmonal Activism) initiatives to biologicals and ultra-processed foods.

➡️ For a deeper dive into the sector’s concerns, check out part two of our series, focused on what keeps founders awake at night.

Industry Insights from Leaders

Frank Jaksch, CEO of Ayana Bio

“The shift away from ultra-processed foods (UPFs) is crucial. Recent lawsuits and reports linking UPFs to health risks are raising consumer awareness and pushing for reformulations. We’re seeing brands like PepsiCo removing synthetic colorants, which is just the beginning. The next goal will likely be synthetic preservatives, with plant cell culture technology leading the charge.”

David Mazar, Chief Revenue Officer at SiFly

“AI continues to expand in aerial operations, enhancing everything from autonomous flight to on-board decision-making algorithms. We foresee collaboration among various robotic systems becoming a key trend, where ground robots support aerial robots in optimizing operations.”

Mike Messersmith, CEO of Lasso

“The rise of GLP-1 drugs will significantly impact the consumer packaged goods sector, influencing how consumers assess nutritional claims and accessibility. This shift presents huge opportunities for challenger brands.”

Michelle Ruiz, Co-founder and CEO of Hyfé

“With a surge in fiber demand on the horizon, I’m closely monitoring changes in product strategies within CPG companies and regulatory developments around chemical additives in food.”

Viraj Puri, Co-founder and CEO of Gotham Greens

“We are paying attention to consumer trends regarding ready-to-cook and pre-made meal options for GLP-1 users, focusing on taste, portion sizes, and ease of digestion as we develop our product portfolio.”

Beth Zotter, CEO of Bluekey Bio

“The partnership between Bühler and Pow.Bio in continuous fermentation technology is transformative. Transitioning to continuous manufacturing can drastically reduce production costs, allowing bioproducts to compete more effectively in various markets.”

Paul Shapiro, Co-founder and CEO of The Better Meat Co

“Fungi, particularly mycelium, are gaining traction in the alt-protein sector. Brands like MyBacon are leading the way in showcasing the growth potential within this niche.”

Future Innovations and Challenges

Renuka Karandikar, Co-founder and CEO of BioPrime

“We are tracking how biological solutions can underpin regenerative agriculture while unlocking carbon credits for farmers. The integration of biology and digital monitoring will redefine agricultural practices.”

Douglas Martin, CEO and Founder of MiAlgae

“The transition from research to commercial production is finally happening, particularly in sustainable omega-3 production which is crucial for both human and animal nutrition.”

Conclusion

These insights showcase a significant shift within the agrifoodtech landscape, emphasizing sustainability, health consciousness, and technological integration. As we move closer to 2026, these trends will shape consumer preferences, manufacturing processes, and innovation strategies. Keep an eye on these developments as the sector evolves.

➡️ Be sure to check out part two of our series for more insights.