Every year, diners are looking for more from their food–healthier options, bolder flavors, new experiences–and 2026 is no exception. We reviewed some of the top projected trends for the foodservice space and gave you tangible, tasty ways you can keep your menu on trend.
Fiber is the New Protein
Diners are thinking with their gut…health in mind. This focus on gut health has everyone in the food and foodservice space looking to fiber as a good-for-the-gut growth opportunity. Fiber is gearing up to be the next protein, a.k.a the next most in-demand nutrient amongst consumers and diners alike. Datassential is reporting that 60% of Gen Z say they’re interested in foods and beverages that are high in fiber.1
HOW TO OWN THIS TREND
Avocados All The Way
Some deliciously good news for everyone–avocados are a source of dietary fiber, YAY! And with WHOLLY® Avocado products, it’s easier than ever to add flavor AND fiber to any dish across your menu. Add avocado to your breakfast menu as an upgrade to any breakfast burrito or as a creamy addition to your lunchtime quinoa powerbowl.
Finding Comfort in Global Flavors
As American customers’ palettes continue to venture into more global and new-to-them flavors, so does their preference in comfort food. The National Restaurant Association is noting “Global Comfort Food” as one of their top 10 trends of 2026.2 Similarly, Datassential forecasts Buttered Chicken, a staple on Indian restaurant menus, to be one of the “New Classics for 2026.”1 And with so many flavors and formats to explore, there’s a place for global LTOs on your menu all year long.
HOW TO OWN THIS TREND
Buttered Chicken Tacos
Take the creamy, rich and aromatic flavors of Buttered Chicken and wrap them in a soft tortilla. The savory and mildly sweet flavors of the chicken would pair perfectly with tangy, spicy EMBASA® Jalapeño Peppers. Or the charred, smoky notes in HERDEZ® Quemada Charred Salsa Roja would balance the velvety richness of butter and cream-based sauce. It’s time to take some comfort food classics to new places.
Hot Honey is Still Hot
In fact, hot honey is SO hot that the flavor experience brought on by the heat and sweet combo has been deemed “swicy.” Yup, you read that right, the pairing of sweet and spicy is taking over taste buds. The National Restaurant Association is seeing this trend pop up all over menus, from chili-sweet condiments to spicy pepper-infused desserts.2 There’s no doubt we will see this continue to grow across dayparts and diners’ daydreams throughout the year.
HOW TO OWN THIS TREND
Make Your Own Hot Honey
You don’t need to be a beekeeper to craft your own swicy sauce. “I love mixing a dab of TRES COCINAS® Pepper Paste in with honey,” explains Chef Brian Barney, Business Development Chef for MegaMex Food Away from Home. “It creates a bold depth of flavor that takes the sweet and spicy trend to the next level.” Add hot honey as a drizzle over chicken and waffles on your breakfast menu, toss grilled shrimp in it for a new taco take or even mix it into your fried ice cream to create a bold, craveable dessert.
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1 Datassential, 2026 Trends
2 National Restaurant Association, What’s Hot 2026
