Food and beverage intelligence platform Datassential is releasing its 2026 Trends report, identifying the emerging food and flavor trends poised to transform menus and retail foodservice.
“This year’s report captures a pivotal moment where trends are starting increasingly at retail (vs. restaurants), fiber is poised to overtake protein as the next big health trend, and animal meat is making a comeback,” said Jaclyn Marks, senior publications manager and trendologist. “The 2026 Trends report equips foodservice businesses with the insights and data they need to navigate these shifts and capitalize on the foods, flavors, and beverages that will define the year ahead and beyond.”
Datassential’s 2026 Trends report features the following macro themes, as well as the “cuisine to know” for next year:
Fiber is the new protein
Fiber, which can naturally increase the GLP-1 hormone in the body, is poised to overtake protein and be the next big health trend, particularly at retail, where new products are popping up highlighting fiber in relation to gut health. Notably, over half of consumers say that when thinking about their health in 2026, consuming more foods for gut health, like fiber, will be important to them.
Retail versus foodservice competition ramps up
Retail venues are entering a new era, gaining traction as trend incubators and meeting consumers with quality, innovation and value that rival restaurants.
When asked where they typically learn about new food and beverage trends, 69% of consumers point to packaged retail products, and 63% cite prepared foods at grocery and convenience stores – surpassing discovery through restaurants.
Meat’s back on the menu
Plant-based meat’s menu growth has plateaued, and the tide is turning back to animal proteins. Most consumers agree that nothing beats the “real thing.” – 72% of consumers said animal meat is more satisfying than plant-based meat, and 67% said there are dishes where plant-based meat just won’t cut it and can’t replace the comfort, texture or taste of animal meat.
Cuisine to know for 2026: Keralan
Keralan concepts, inspired by the cuisine found in the state of Kerala in India, are popping up stateside, with a variety of US operators calling out Keralan dishes on menus. Keralan cuisine, which 39% of US consumers are interested in trying, is characterized by seafood, rice, coconut, veggie-forward dishes and spices like curry leaves, turmeric, asafoetida (a pungent, savory spice), and more.
Other top trends for 2026 include monosodium glutamate (MSG), butter chicken and fermented black beans.
Source: Datassential
