Grain and Oilseed Milling NAICS 3112

Apr 21, 2026 - 2026 Plantings: More Soybeans, Less Corn and Wheat

• The USDA’s closely-watched March Prospective Plantings report for 2026 crops signals shifting input supply dynamics for grain and oilseed millers, with implications for raw material costs and product mix. A 3% decline in corn acreage versus 2025 suggests potential tightening of corn supplies, which could raise input costs for millers relying on corn for feed, ethanol, and processed products. In contrast, soybean acreage is expected to rise 4% year over year, indicating improved availability of soybeans and potentially more stable or favorable pricing for soybean meal and oil processors. Wheat acreage continues its long-term decline to record lows, pointing to ongoing supply constraints and upward pressure on wheat-based inputs. For millers, the shift toward soybeans and away from corn and wheat may require adjustments in sourcing strategies and product portfolios. The March figures represent an early indication rather than a final outcome.
• Americans' rising reliance on GLP‑1 medications for weight loss is reshaping consumer eating patterns, with implications for grain and oilseed milling companies and manufacturers of ultra‑processed foods, Food Processing reports. Households with a GLP‑1 user cut grocery spending 5.5-6% within six months, and long‑term forecasts suggest reduced consumption of soft drinks, baked goods, and salty snacks. As a result, traditional high‑carb, calorie‑dense processed foods, many of which contain milled grains and refined ingredients, face gradual volume pressure. At the same time, GLP‑1 users are seeking higher‑protein, higher‑fiber, nutrient‑dense foods, creating opportunities for millers to supply functional flours, protein‑rich grains, and fiber‑enhanced ingredients. Ultra‑processed food manufacturers will need to reformulate for satiety, clean labels, and metabolic health, while ingredient suppliers invest in protein innovation and specialized supply chains, per FP.

• A new study suggests ready-to-eat breakfast cereals marketed to children have changed in nutritional value over the last 15 years – but not for the better, EatingWell reports. The study – Nutritional content of ready-to-eat breakfast cereals marketed to children, published in JAMA Open Network – finds that RTE cereals now have more fat, sugar, and sodium, but less protein and fiber. Researchers examined all newly launched RTE cereals marketed to kids in the US between 2010 and 2023. (The study declined launch to include new packaging, new formulas, and completely new products, totaling 1,200 cereals.) The study found on average a 34% increase in total fat, 32% increase in sodium, and an 11% increase in sugar. Meanwhile, protein content declined from 2 grams to 1.7 grams, while dietary fiber fell from almost 4 grams to less than 3 grams. The study did not look at artificial ingredients in kids’ cereals.
• Producer prices for grain and oilseed milling firms rose 1.6% in February compared to a year ago, after falling 3.5% in the previous February-versus-February annual comparison, according to the latest US Bureau of Labor Statistics data. Still, industry producer prices have mostly trended downward since peaking in mid-2022 when the war in Ukraine roiled the agricultural supply chain. At retail, the price of breakfast cereal rose 3.2% year over year, but fell 0.8% versus January, according to the Labor Department’s February 2026 Consumer Price Index report. Employment by the industry shrank 2.1% YoY in January, followed in February by a 1.5% YoY rise in the average wage at food manufacturers to $24.17 per hour, easing from its peak in December, BLS data show.