When we made 2026 food trend predictions at the beginning of the year, we were sure that nostalgic foods and fiber in everything would be big. But we did not expect the banana drinks, sour candies and dirt cakes.
Crunchy Is Everyone’s Favorite Texture
There was a point this year where I couldn’t open Instagram without seeing (and hearing) a video for. This layered dessert bar upgrades brownies with caramel-coated cornflakes, adding crunch and even more sweetness in every bite. The draw is that it’s big on texture in a usually soft dessert. Seriously, you can feel the crunch through the screen.
But that’s not where the crunchy trend starts and stops. We’ve seen extra texture added to all types of dishes, and that’s not even counting the endless riffs on chili crisp, which adds both heat and a bit of crunch to pretty much anything (including a There’s even a low-heat that Taste of Home’s can’t get enough of. And editor convinced us all to try, filled with crunchy sesame seeds, sunflower seeds and pepitas.
Fiber Is the New Protein
For the past few years, it felt like all anyone could talk about was protein, and brands started putting protein into everything: ice cream, popcorn, cookies, seasoning blends, pizza crusts, candy and even espresso martinis. Then, everyone started shifting their focus to fiber.
Now, when I open any social media app, I’m immediately met with high-fiber recipes, creative ways to use beans and everyone singing the praises of stirring chia seeds into applesauce. Consuming ample fiber started trending at the same time the internet began putting “maxxing” at the end of words to describe total dedication to something, eventually coining fibermaxxing.
Functional & Gut-Friendly Eating
We’re all well in touch with the popular social media adage “cool girls have gut issues.” We live in an era where manufactured food is impossible to escape, which only makes gut issues far more prevalent—especially in women—than they’ve ever been before. But in the summer of 2026, no more! This summer is going to be all about feeling good on the inside—even more than on the outside. We’re going to be hyper-focused on fibre, fermented foods and functional ingredients that taste good and feel good.
What does that actually mean on a plate? Expect to see a lot of seeds: chia, flax, pumpkin, soaked basil seeds, and whole grains, all of which will work their way into everything from breakfast jars to desserts.
are also becoming more popular, but not in a way that feels intimidating. Kombucha has become the latest trendy drink, and restaurants are adding house-fermented pickles, probiotic condiments, and cultured ingredients that bring tang and depth to their dishes. The draw isn’t just better digestion—it’s also about taste. That sharp, slightly funky flavour makes summer meals more lively and interesting. Even drinks are getting a functional twist, with coolers made from ingredients like aloe, kokum, or apple cider vinegar. These drinks hydrate and help with digestion. They’re refreshing, a bit tart, and great for your gut.
What’s interesting is that this trend doesn’t scream “diet culture.” It feels less about restriction and more about optimisation. You can still have dessert—it might just come with fibre, seeds, or yoghurt cultures folded in. You can still snack, but make it roasted chana instead of deep-fried snacks. In short, functional eating this summer isn’t about punishing your body. It’s about fuelling it!
Cocktail Slushies!
If summer 2026 had a signature drink, it would almost certainly be served semi-frozen.
Cocktail slushies are making a strong return—but this time, they’ve shed their overly sweet, artificial image. What was once associated with syrup-heavy beach bars has evolved into something far more sophisticated. Today’s versions are ingredient-forward, balanced, and surprisingly nuanced—I had a wine slushie just last
Functional & Gut-Friendly Eating
We’re all well in touch with the popular social media adage “cool girls have gut issues.” We live in an era where manufactured food is impossible to escape, which only makes gut issues far more prevalent—especially in women—than they’ve ever been before. But in the summer of 2026, no more! This summer is going to be all about feeling good on the inside—even more than on the outside. We’re going to be hyper-focused on fibre, fermented foods and functional ingredients that taste good and feel good.
Chilli Oil On Everything
Chilli oil has moved far beyond its favourite pairings. This summer, chilli oil is no longer just for and noodles; it’s being drizzled, folded, and spooned onto nearly everything, turning even the most tasteless dish into something worth overeating.
Good chilli oil is about much more than spice. It carries texture, aroma, and depth. The oil itself absorbs notes of garlic, sesame, peppercorn, or smoked chillies, creating a condiment that delivers heat without overwhelming the palate. It enhances the taste of whatever it accompanies instead of being overpowering.
Now, chefs are using it in ways that would have felt unexpected a few years ago. A spoonful over stracciatella or burrata adds contrast to the creamy dairy. It’s finding its way onto pizzas, avocado toasts, and even scrambled eggs. In salads, a chilli oil vinaigrette has replaced heavier dressings. Some pastry kitchens are even experimenting with a tinge of heat in where the subtle taste of chilli oil sharpens the sweetness.
Of course, there’s also a strong home-cook factor. Chilli oil is accessible and customisable—easy to infuse, easy to store, and capable of transforming leftovers into something you’d actually look forward to eating!
Experiential Dining and Personalization
One of the most exciting restaurant food trends of the year is the explosion of experiential dining, along with a focus on sensory elements and hyper-personalization of experiences. With many consumers scaling back somewhat on dining out, restaurants must go the extra mile to stand out in a crowded market and effectively compete for more limited and carefully spent dollars.
Experiential dining ranges from a resurgence in popularity of hibachi chains, where food is theatrically prepared in front of you, to experiences that incorporate technology and explain the process of food getting to your plate; something Le Petit Chef has been leading the way in across the globe.