Meeting Demand for Mediterranean

Deli retailers are expanding authentic meal solutions.

Mediterranean cuisine is moving from a niche to a necessity in supermarket delis as retailers respond to shoppers seeking fresh, flavorful foods that align with evolving eating habits.

At Busch’s Food Market, a 16-store chain headquartered in Ann Arbor, MI, this shift is translating into a more authentic assortment from house-made chicken shawarma, sold in the retailer’s Chef’s Case, plus portioned for grab-and-go, to locally sourced staples, like spinach pies, grape leaves, hummus, and fresh salads.

“Mediterranean-style foods align almost perfectly with where consumer demand is heading right now,” says Joanne Zlotorzynski, director of foodservice. “With the rise of GLP-1 medications, customers are prioritizing smaller portions, higher protein, and nutrient-dense foods that still feel satisfying. Mediterranean cuisine naturally delivers lean proteins, like grilled chicken, healthy fats from olive oil, and fresh vegetables.”

A LIFESTYLE CATEGORY, NOT A NICHE

The Mediterranean diet has held the No. 1 spot in the U.S. News & World Report “Best Diets Overall” category for eight consecutive years, from 2018 through 2025. While the 2026 publication moved toward a more trend-focused format, a majority (69%) of panel experts continued to identify the Mediterranean diet as the healthiest long-term eating pattern to reduce chronic disease.

“Mediterranean cuisine is one of the rare examples of a cuisine that’s appealing because it tastes great and people are intrigued by the dishes and ingredients, while also being popular for its perceived better-for-you benefits,” says Maeve Webster, president of Menu Matters, in Arlington, VT. “For retail deli and prepared foods departments, offering Mediterranean options will likely enjoy a halo of healthfulness.”

Interest in Mediterranean cuisine, especially of foods from sub-regions, such as the Levant, on the East Coast of the Mediterranean Sea, is generating the most sustained culinary momentum in Western retail and food service right now, according to Ehud Soriano, olive oil consultant for Sindyanna of Galilee, in Galilee, Israel.

“This is not a passing trend. It has been building for over a decade through the global influence of chefs, the rise of the Mediterranean Diet, and through social media acceleration, which has been enormously powerful in introducing preparation formats of Mediterranean dishes that translate directly into deli counter offerings.”

CLEAN LABEL, REAL INGREDIENTS

The top Mediterranean ingredient and flavor trends today continue to center around clean-label, better-for-you products made with simple, recognizable ingredients, says Aimee Tsakirellis, executive vice president of marketing and communications for Cedars Mediterranean Foods, in Haverhill, MA.

Tahini, with one ingredient: sesame, has an extremely short, recognizable ingredient list, which is a powerful commercial advantage in an era of clean-label consumer scrutiny, according to Soriano. “Tahini’s trajectory parallels olive oil’s mainstreaming arc. Extra virgin olive oil took approximately 20 years to move from a specialty import to a mainstream household staple in the U.S. Tahini is moving faster, driven by the clean-label alignment.”

Similarly, labneh, a thick, tangy, often-called “yogurt cheese,” has two ingredients: milk and salt.

“Consumers want variety, they want nutrition, and they want it to be straightforward,” says Karim Christian Khalil, founder of Yaza Foods, LLC, in Atlanta, GA. “Mediterranean food at its best is exactly that. Fresh, simple, real ingredients, no mystery. Deli and prepared foods operators who lean into that are going to capture the shopper that’s actively looking for a better option, and that shopper is growing fast.”

For Zacca Hummus in Boise, ID, the company’s chickpeas come from the maker’s Zenner Family Farm in Idaho, where they are grown regeneratively, with 100% traceability from field to shelf.

“This kind of vertical integration is genuinely rare in this category, and I believe it will matter more and more to both consumers and retail buyers,” says Janine Zacca Zenner, founder and managing partner. “I also think we’ll see the deli section reclaim hummus from the generic refrigerated dips aisle, especially in better grocery formats.

BOLD, LAYERED FLAVORS

There’s a trend in manufacturing to integrate global and local cuisines into Mediterranean staples, such as hummus.

“Consumers who discover us on the traditional hummus will come back for the flavors,” says Zenner, adding that the company’s Spicy Mediterranean, Poblano Pepper, and Cilantro Parsley are quickly closing the sales gap.

Big Dill pickle-flavored hummus is the breakout flavor of 2026 for Hummus Goodness, in Birmingham, MI, says founder Hannah Awada. “It’s been picked up by influencers to an extent that has pleasantly shocked us.”

Taco, Beet and Spicy hummus, the latter of which has sriracha, are other of the maker’s unique flavors, all of which are made with olive oil.

DIPS, SPREADS, AND GRAZING

Post-pandemic, the culture of entertaining has strongly favored the spread-and-dip format, says Soriano of Sindyanna of Galilee.

“Tzatziki is leading the charge right now,” says Yaza Foods’ Khalil. “It launched into over 500 stores right out of the gate and has the highest protein of any tzatziki on the market because there are no milk powders in the Greek yogurt.”

Dips that can also work as sauces, such as toum and tahini, can expand usage occasions to small plates and meals via bowl cuisine.

“Made from olive oil and fresh California garlic, toum is traditionally used as a sauce with chicken shawarma,” says Steve Drapeau, co-founder of Anne’s Toum in the San Francisco Bay Area, CA, which makes original, lemon-sumac, and herby Za’atar flavors. “Like hummus years ago, toum isn’t as familiar today, but it comes from the same region of the world, and it’s much more versatile. Foodservice accounts are using it in their sandwich programs, as a pizza dip, on pub food like burgers, and as a topping in grain bowls.”

Like toum, tahini isn’t just a dip, according to Tal Garden, founder and chief executive officer of Tal’s Mediterranean, a Los Angeles, CA-based, women-owned company that makes fresh lemon and fiery chile tahini dips, as well as garlic and jalapeno cilantro toum.

“An excellent use is stirred into pasta or as a component in a rice or grain bowl,” says Garden. “Deli operators can either create sets with all the bowl-making components in one place for an easy dinner option. Or delis can create the bowls with our tahini products and sell them in the grab-and-go set.”

CROSS-MERCHANDISING

The Mediterranean deli category is moving toward a more modern, elevated, and usage-driven experience, while still staying rooted in authenticity, says FOODMatch’s Gross.

“Three key shifts are shaping the future. First, convenience without compromise. Shoppers want deli-quality products in formats that fit how they actually shop and eat today. That means growth in pre-pack, cups, and ready-to-use formats that work for snacking, meal building, and especially entertaining, without sacrificing the perception of freshness or quality.”

Secondly, a balance of discovery and familiarity, adds Gross. “There’s a continued appetite for discovery, but it must feel accessible. Products that anchor in something recognizable, like olives, peppers, or antipasti, while introducing a twist, are where we’re seeing the most traction.”

Third, he points to cross-merchandising and meal integration, and to the fact that Mediterranean items are increasingly seen as components of a broader eating occasion, not just standalone purchases.