Food trends come and go, but what should operators focus on for next year’s menus? What flavours are attracting attention and driving diners to enjoy LTOs, make repeat visits, and post about meals on their social media channels? 2026 appears on the surface to be themed “opposites attract,” with combinations like healthy and indulgent, while pairing global flavour with local ingredients, but the one thing that the trends have in common is purpose.
From economic instability to the pursuit of memorable experiences, 2026 diners are looking for more off the menu than attractive and tasty dishes; it seems that diners are looking for value, authenticity, and intentionality in the upcoming year.
Here’s a look at some of the predictions for menu items and trends that will top the charts this year:
Health and wellness
Some of 2026’s flavour and ingredient trends will be driven by healthy eating, and fibre and protein are the buzzwords for the year. Research indicates that chlorella (up two per cent y-o-y on menus), hemp seeds (up 16 per cent), and mung beans (up 44 per cent), are the menu items to watch for in 2026. Gut health is also in the news, and fermented menu items like kimchi can help guests try innovative new flavours while working towards their health goals.
Diners are looking for value, not necessarily by paying less, but by increasing the benefits of their meals as they strive to reach their health goals.
Go globetrotting
As global influences continue to increase on North American menus, “swicy” (the combination of sweet and spicy) remains a popular choice, evolving to include “swangy” (spicy, sweet, and tangy), “swavory” (spicy, sweet, and savoury), and “fricy” (fruity and spicy). New flavour additions like chili-lime sweet, gochujang, and ghost pepper honey glaze are also growing on menus. These flavours are being seen in many iterations, including everything from dumplings to fried chicken and beyond.
Bitterness is also trending, and umami continues to gain traction on menus, often featured alongside ingredients like miso, seaweed, mushrooms, and soy. Citrus is also getting some attention as a bold flavour to be featured, paired with spice, smoky meats, and in cocktails. With beverages also becoming more globally inspired, with items like Vietnamese coffee and karak chai tea gaining momentum this year. Beverages like the Japanese tea and Hojicha, are predicted to overtake the ever-popular matcha on menus this year.
Though exotic flavours are key to the appeal of globally inspired dishes, as more and more diners seek menu innovation – the story behind the dish plays a role that’s just as important for today’s diners.
On the sweeter side
On the dessert and sweet treat scene, Dubai chocolate – and all things pistachio – dominate 2026 predictions, joined by ingredients like freeze-dried fruit and candy, espresso salted caramel sauce, and reinvented s’mores.
Spicy or savoury and sweet will be a growing trend, with spicy pepper-infused sweets, and surprising flavour combinations like miso caramel, tahini chocolate, and olive oil cake. These mashups aren’t random; they are about offering a dish with depth that offers a new and elevated culinary experience.
Though matcha may be fading out of the beverage scene, it is holding strong in desserts, with the addition of tea flavours like Earl Grey, Hojicha, and rooibos in batters and icings for subdued flavour.
Social media plays a role in making desserts trendy, with colourful ingredients like pistachio and matcha making it easy to create eye-catching photography to capture diners’ attention. Creating colourful desserts that are appealing on social media can help operators get more online attention and drive traffic.
A new look at newstalgia
Comfort and familiarity, among innovation, are still important to consumers. Current takes on favourite classics continue to be a menu theme, so restaurants can get creative with the traditional dishes to make them unique and offer something familiar and innovative. Think smash burgers with special sauces or toppings, elevated classics like grilled cheese or pb and j, and dirty sodas – featuring combinations of flavours that evoke emotion and comfort while offering something innovative.
Research shows that almost half of consumers would try a product with an intriguing flavour, so operators that focus on featuring trendy or traditional menu items with a unique twist may be able to capture the attention of new guests.
This theme offers an emotional connection to a dish, while also creating something new and unique that drives guests to want to visit.
While 2026 continues some of the trends we saw last year, diners are seeking to add value to their culinary experience this year with a combination of intentionality, authenticity, and memory-making on the menu.
