2026 Food Trends You’re About to See Everywhere

As we enter 2026, bites and flavors are already emerging among restaurant menus and shopping cards. From old-school cooking fats to bubbly sips, we're expecting the most creative palates yet.

“Each year, our Trends report captures the pulse of what’s next in food, and 2026 is no exception,” said Sonya Gafsi Oblisk, chief merchandising and marketing officer at Whole Foods Market in the Whole Foods Market Top Food Trends for 2026 report. “This year’s trends highlight how curiosity, creativity, and conscious choices are shaping the way people eat and shop. We’re inspired by the innovation we’re seeing across the food landscape and can’t wait to watch these ideas come to life in our aisles and beyond.” 

We reviewed the latest reports to identify the top trends shaping the food landscape this year. Here’s a peek at what you can expect to see on grocery shelves and restaurant menus.

1. Fiber-Focused

Is fiber the new protein? While protein isn’t going away anytime soon, the reports we referenced highlighted fiber as a major trend for 2026. Expect to see more ingredients such as oats, roots like cassava and chicory, and konjac in prebiotic beverages and plant-based, ready-to-eat meals.

“Protein continues to be king, but fiber is gaining traction as consumers seek gut health, holistic digestive wellness, and natural ways to feel fuller longer,” the Whole Foods report said. “Brands are getting on board with more fiber-forward callouts on packaging, and increasingly, we’re seeing products with added fiber hitting the shelves, like pastas, breads, crackers, and bars.”

According to Tastewise’s 2026 Food & Beverage Trend Forecast, the advent of GLP-1s has driven growing consumer interest in food and beverages for metabolic support, as consumers seek to build “flexible, functional pantries that help stabilize metabolism and support whole-body health.” High-fiber dips, in particular, have seen a 40% year-over-year increase in interest.

Diverse Ingredients

Mintel’s 2026 Global Food and Drink Predictions report said consumers will eschew viral “maxxing” trends and instead focus on a diverse range of ingredients with functional benefits.

“In a time when there’s an abundance of instantly available health advice, protein and fiber are cutting through the clutter in 2026 and going mainstream as easy-to-understand, accessible, and essential nutrients,” says Jenny Zegler, director of Mintel Food & Drink.

The newfound focus on fiber will shift perceptions that it is for seniors, according to the Mintel report, by elevating the cool factor and highlighting indulgent flavors. As one example, they point to Floura, the fiber-rich snack bars developed by the Jeni’s Splendid Ice Creams founder.

2. Tallow Takeover

You’ve likely seen beef tallow popping up on more and more restaurant menus as of late. According to the Whole Foods report, don’t expect that to slow down anytime soon. An old-school cooking fat, tallow is known for its high smoke point (hence its popularity in frying) and rich flavor. The report predicted a resurgence in tallow products, including whipped and herb-infused varieties.

“Restaurants have also been trading in traditional oils for tallow to elevate everything from French fries to pastries,” the Whole Foods report said. “And for customers supporting 'nose to tail' use of the animal, these brands provide a usage for fat that is normally discarded.”

3. The Texture Boom

If you love foods that snap, crackle, and pop, 2026 will be the year for you. The Tastewise report predicted food and drink in 2026 will be “richer, louder, and more layered—not in excess, but in detail.” This means that everyday foods are being reimagined with texture and multisensory details in mind—think cold foam coffee, dirty sodas, dessert dips, freeze-dried crunchy snacks, and Dubai chocolate.

According to Mintel's report, 2026 will be the year of “intentionally sensory” food and drinks that provide memorable experiences.

“Whether it’s 'dirty sodas' or Dubai chocolate, multisensory innovations have become synonymous in recent years with playfulness, novelty, and viral sensations,” Zegler says. “Going forward, brands will be more intentional with their use of color, texture, or aroma to create food and drink that stimulates the senses and reinvigorates experiential eating and brand positioning.”

4. Very Vinegar

“Now we’re witnessing vinegar’s modern renaissance, with consumers seeking out premium, small-batch options, bold new flavors and innovative formats that elevate everything from home-cooked meals to craft cocktails and mocktails on restaurant menus,” the Whole Foods report said. “Vinegars are even infiltrating the creamy condiment space, adding some zing to that mayo, and brands are getting savvy about adding usages on their packaging to inspire more creative ways to enjoy the product.”

5. Hydration Is Key

Have you noticed more people mixing electrolyte packets or Celtic salt into their water bottles? If so, you’re not alone. According to the Tastewise report, as consumers work to incorporate more functional ingredients into their diets to stabilize metabolism and support whole-body health, they’re also turning their attention toward hydrating beverages.

“Electrolyte mixes grew from $39.9B in 2024 to $43.7B in 2025, driven by growing demand for salty hydration formats like powders,” said the Tastewise report. It even predicted that future hosting endeavors will spotlight “metabolic comfort for all.” Hydration mocktails, made with added electrolytes or botanicals and no alcohol, are up 31% year over year, and hydrating beverages overall are up 25%.

6. Love for Locals

The Tastewise report also flagged interest in food and beverages tied to local history is up 30% year over year, while menus featuring savory dishes with local ingredients are up 15% year over year.

“Diners increasingly expect menus to reflect their region’s terroir, history, and foodways, from heritage crops to distinctive flavor profiles,” the Tastewise report said. “After decades of chain-driven homogenization and Instagram aesthetics flattening everything into sameness, diners are craving food with an accent, a point of view, a sense of place. This isn’t 'farm-to-table 2.0'—it’s a movement toward micro-identity cuisine, where chefs and communities are reclaiming their roots, deepening local connection, and flexing their terroir.”