Each year brings an original list of consumer cravings, top trends, and emerging flavours, and this year’s menus are popping with vibrant colours, interesting combinations, and strong flavours. 64 per cent of consumers are looking forward to new food and beverage trends in 2026, and operators are delivering with innovative LTOs and seasonal offerings that celebrate colour and flavour.
RELATED: Creating a refreshing spring menu for your restaurant
Sticking to savoury
We have seen an explosion in spicy (and all its interactions) on menus these last few years, but new flavours are gaining popularity, like lemon pepper, growing 79 per cent on menus in the past four years, and becoming a staple for menu items like chicken wings. The combination of sweet and savoury (swavoury) is also an emerging trend, as menu items like mushroom lattes being created, and flavours like miso, and hickory smoke get added to sweet and savoury dishes.
On the sweeter side
Indulgences and desserts are still very much in demand, and many get a global glow-up this year, with unique twists on a few of the classics. Basque cheesecake, featuring a golden-brown, “burned” top, is up 357 per cent on dessert menus since 2022, and is predicted to grow another 98 per cent on menus over the next four years. Along with pistachio, bubble gum is predicted to grow in popularity due to its nostalgic taste and colorful possibilities, along with banoffee, rose, and honeycomb flavours.
Pop of colour
The enormous foodie presence on social media means that photo-worthy, aesthetic dishes are in demand, inspiring chefs and restaurants to include colourful, vibrant ingredients on the menu. Pistachio and matcha are a two of the recent trending we’ve seen in the at few years, celebrating bold flavour and eye-catching green hue. Ube is one of the growing trendy menu items, up 222 per cent on menus since 2022, and predicted to grow another 86 per cent by 2030. It has a mild flavour, so it can add excitement and colour to anything from cloud coffee to tiramisu, helping restaurants attract attention on social media.
Tasty teas
Tea is getting the spotlight this year, with inclusion in sweet and savoury menu items, adding depth and complexity, while creating opportunities for innovative creations. From Earl Grey desserts to ginger tea-smoked fish, tea is being used to up the flavour and creativity on today’s menus. Real fruit tea is also gaining popularity, offering bold flavours and pretty colours, often including dried or freeze dried fruit.
Spring brings vibrancy in colour and flavour to restaurant menus, as chefs and restaurants continue to innovate, creating dishes that are tasty and visually appealing.
