What’s coming onto menus in 2026

There is some consensus among forecasters about what will trend on menus next year, but we look at a few one-offs too. | Photo: Shutterstock

Come November and into December, dozens of food and drink trend predictions flow into our inboxes. From food and hospitality companies to market research firms and digital platforms, everyone wants to have a say in what’s coming down the pike in 2026. 

We culled through all the reports and lists to figure out the trends that rose to the top. These are the ones that overlapped the most, along with a few outliers that we think have traction.

Fiber is the next nutrition ‘darling’

For the last couple of years, consumers and the restaurants that feed them have been packing in the protein. Now fiber-maxing is coming into style. “Consumers are getting smarter about nutrients and are trying to get their macros in order,” said Lizzy Freier, senior director of menu research & insights at Restaurant Business sister company, Technomic. “Fiber ties into gut health and that’s seen lots of prominence on social media.”

Consumers will notice more fiber-forward juices, smoothies and even coffee, suggested Datassential, a Chicago-based market research firm. On the food side, baked goods, pancakes and pastas are easily adaptable to fiber fortification. But restaurants have a chance explore ingredients such as lentils, barley and other whole grains. Barley risotto may be the side dish of the year, according to one forecaster. 

But like protein, fiber resurfaces as a nutrition must-have from time to time. In 2026, fiber may show up in new places, but it still has the same goal of promoting gut health. 

Texture takes over

For a while now, TikTokers have been into foods with crunchy, sizzling sounds that create ASMR (Autonomous Sensory Meridian Response), but the craziness surrounding the creamy, crispy Dubai chocolate bar brought food texture to new heights. #CrunchTok may evolve into the rise of chewy textures like mochi, tapioca pearls and gummies, according to AF&Co. + Carbonate’s Annual Hospitality Trends Report. “Gen Z, in particular, prizes layered and evolving textures, finding delight in foods that are stretchy, bouncy or that shift as they chew.” 

Soft textures are also surging, with cold foam an essential beverage topper now. Expect to see more velvety, pillowy versions of sauces, dips and desserts. “Texture is no longer a garnish—it’s a flavor driver,” said industry consultant John Koch of Koch Associates. 

Banana matcha with caramelized bananas. | Photo courtesy of Yelp.

Drink a banana … or two

Banana-flavored lattes and matchas are exploding in popularity on Yelp, said Tara Lewis, trend expert with the platform. At CaPhein Coffee in Austin, Texas, a banana cream matcha topped with carmalized bananas went viral. Some recipes blend in real banana for creaminess and natural sweetness, while others use banana-flavored syrup. 

AF&Co + Carbonate sees the banana beverage trend continuing into 2026. “The popularity of Korean banana milk has fueled the trend, with many Korean coffee shops serving banana lattes,” said the company’s report. Plus, banana matcha lattes and banana bread matcha lattes are top searches on Google. “Bananas bring familiarity, affordability and year-round availability, so they’re an easy win for operators,” the report concluded. Tariffs may slow the trend, but that remains to be seen.

From croissants to …?

Protein and fiber may be top of mind, but consumers will always crave carbs. AF&Co. + Carbonate predicts cinnamon rolls to be the next croissant, while Baum + Whiteman singles out Mexican conchas. What do both have in common? Cinnamon! 

Conchas, named for their shell-like shape, are fluffy inside with crunchy, scored exteriors. They are spreading beyond the borders of Mexican neighborhood, some with Nutella, figs, custard or ricotta cheese.

Bakeries devoted entirely to cinnamon rolls are emerging on the scene, some creating oversized buns in a variety of flavors and colors topped with candies and cookies. They can range in size from minis to a giant, shareable cinnamon roll for the table. Savory flavors are also showing up. Spirals, a bakery in New York City, does flavors like pistachio pesto burrata.

Mexican conchas are trending as a baked good. | Photo: Shutterstock. 

Savory with a “w”

We are so over “swicy,” and though I hate to even write it, “swavory” (sweet-savory) has been cited by a few trendspotters as the next iteration. In its flavor forecast, Monin said “miso, hot honey, hickory smoke and toasted coconut pair well with classics like caramel and fruit profiles, breathing new life into everything from cold brews to cheesecake.”

Technomic also called out swavory, pinpointing three ingredients that are leading the trend: miso, tahini and mole. Interestingly, these are prevalent in the three big cuisines that drive menus: Asian, Mediterranean and Latin, respectively. 

“Miso caramel and mole are flavoring desserts and tahini is popular in beverages blended with a little sweetness,” said Freier. 

Drilling down into Indian cuisine

It seems like we’ve heard it before: Indian is poised to become “the cuisine of the year.” But in 2026, the experts are drilling down into “next-gen Indian” and regional specialties rather than broad-based Indian.

Datassential calls out Keralan cuisine, which originates from the southwestern state of Kerala in India where spice and coastal flavors blend to create characteristic dishes. Keralan cafes and restaurants are popping up stateside, according to the company.

AF&Co.’s next-gen Indian celebrates the depth of regional cooking in concepts such as chai cafes, fast casuals with a street food focus, upscale restaurants with tasting menus, and Indian wine bars and cocktail spots. Some fuse local ingredients into Indian dishes, like Eylan in Menlo Park, California that offers a Cal-Indian menu centered on wood-fired grilling.

As Lewis of Yelp points out, “2026 is shaping up to be a huge year for Indian cuisine in the US. We’re seeing big spikes in searches for ‘Indian tiffin service,’ and ‘Indian bowls,’ and there’s social media buzz around new restaurant openings, like Gymkhana and Ambassadors Clubhouse.”

Restaurants will dig deeper into Indian cuisine in 2026. | Photo courtesy of Yelp.

The trends that follow may be one-offs, but they come from expert sources, and we think they have legs. So here are five to consider.

• Black currant is the 2026 flavor of the year chosen by McCormick for Chefs. The brand revealed the rationale behind this choice when it made the announcement. “Black currant berries combine tart-and-tangy with a sweet, fruity flavor that’s earthy, slightly floral and herbal. The dark purple fruit has been popular for centuries in specific regions as an ingredient in jams, syrups, candies, desserts, drinks and liqueurs, and is forecast to show up on global menus soon.” One other note: black currant is naturally “swavory.” Just sayin’.

• Botanicals swap out sugar is Kimpton Hotels’ prediction when it comes to cocktails. “Commonly added sugar will give way to fruit and botanicals like rose, elderflower and cherry that impart flavor and sweetness naturally.”

• Veggie tea drinks are coming out of Asia, according to Technomic’s global navigator team. Kale-based veggie teas may have the most room for growth; they’re health-forward, different and visual. 

• Pan-African positioning is on trend for fast-casual and casual-dining concepts. West African, Moroccan and South African influences have filtered into U.S. restaurant menus, but Technomic predicts that flavors and ingredients from other countries and the African diaspora (the Caribbean and the Americas) will have an impact in the year ahead. The Jamaican patty is already taking off for grab-and-go. 

• Storytelling will continue to sell the menu. “Storytelling connects diners to quality and a culture,” said Stacey Kinkaid, VP of product development and innovation at US Foods. Although this is not a new tactic for menu developers and marketers, consumers are more interested in connecting with a dish or item than ever before. Basque Cheesecake, for example, is gaining fans among chefs and diners because it has a good story to tell, she said. 

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Pat plans and executes menu, food and drink stories for Restaurant Business and hosts the weekly Menu Talk podcast. She provides in-depth coverage of chefs, trends and menu innovation.

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