MenuData predicts four forces will shape 2026 menus, from texture‑obsessed consumers and nostalgia‑driven LTOs to the resurgence of animal fats and the growing influence of GLP‑1 users. For brands, these shifts signal major opportunities for innovation—and risks for those who fall behind.
Consumers are craving “feelable flavor,” driving brands to explore cooling, warming, and tingling trigeminal sensations that deepen emotional and sensory engagement. These effects are quickly becoming powerful tools for innovation in functional, NA, and better‑for‑you products.
Greece’s sheep and goat pox outbreak is gutting herds and threatening the feta supply, setting the stage for global price spikes. Importers may soon pivot to substitutes as climate and disease expose the category’s fragility.
Flavor forecasters say 2026 belongs to the color black—think sesame, currant, garlic, soybeans, and grass jelly. From nutty lattes to bold mixology, these dark-hued trends promise premium appeal and global inspiration for forward-looking food innovators.
Restaurants are cashing in on branded merch this holiday season, with Square data showing strong adoption across breweries, cafés, and bars. Industry pros say the right items and staff incentives can turn T-shirts into high-margin brand builders.
AI-fueled dynamic pricing is sparking legislative battles and consumer backlash, especially around essentials like groceries. Experts warn that retailers risk eroding trust and loyalty if algorithms dictate who pays more for the same goods.
Hemp-derived THC drinks have boomed in recent months due to a legal loophole created by the 2018 Farm Bill. However, Congress passed a bill last week that contained a surprise provision banning nearly all hemp-derived consumer products within one year, sending shockwaves through the emerging industry.
Tony Roma’s CEO Mina Haque is modernizing the legacy chain with tech upgrades and Gen Z-friendly menu tweaks, without alienating loyal fans. Her slow, strategic approach and legal savvy are reshaping the brand’s future.
Regional Indian cuisines are quickly becoming America’s next big flavor wave, with soaring Yelp searches, viral tiffin videos, and high-profile restaurant openings shining a spotlight on Kerala, Goa, Nagaland, the Himalayas, and beyond.
The ByHeart recall is a stark reminder that crisis readiness isn’t optional – it’s a brand imperative. F&B leaders must treat recalls as enterprise-wide events and build muscle memory through proactive, AI-augmented preparedness.
More than 1,000 unionized Starbucks baristas will walk out on the job in over 40 U.S. cities in an open-ended strike. Starbucks Workers United, which represents employees at more than 550 U.S. Starbucks stores, said the strike will begin at 4 p.m. local time.
As investors managing $11.5 trillion push food giants like Danone, Walmart, and Amazon to diversify their protein portfolios, the message is clear: Sustainability and resilience depend on innovation. From mycelium to electro-fermented proteins, emerging alt-protein technologies are reshaping the future of food production, and investors are hoping to fund it.
Fiber is shedding its stodgy image and emerging as a gut-health powerhouse, flavor-forward snack hero, and even a microplastic-fighting ally. From baby formula to seaweed chips, it’s the next big thing in functional food.
Plant-based brands, unique textures, and bold global flavors are reshaping the ice cream category. As billion-dollar deals churn, brands are focused on innovation in a competitive, sensory-driven market.
As automation and cost-cutting drive sweeping F&B layoffs, experts urge job seekers to sharpen their networking, recruiter outreach, and LinkedIn tactics. Even execs must rethink how they navigate today’s volatile hiring landscape.
Kelley Blue Book’s “Fork in the Road” guide spotlights the top car-friendly fast-food picks for mess-free mobile dining. Boneless bites are on the rise, highlighting shifting consumer preferences in QSR innovation.
A coffee chain in Hawaii is turning stale brew into a brand asset with its new “Rescube” campaign – coffee ice cubes that fight dilution and waste. It’s a strategic play on quality, sustainability, and storytelling.
In the latter stages of 2025, restaurant growth hinges on pairing value with innovation. From Taylor Swift tie-ins to smart nostalgia, brands that deliver memorable experiences at fair prices are winning foot traffic across formats.
Nearly half of U.S. adults now order kids’ meals, driven by inflation, smaller appetites, and a craving for comfort. Restaurants are responding with nostalgic offerings, downsized portions, and delivery deals to match.
Precision fermentation is transforming dairy, creating lactose-free milk made without cows. Strive Nutrition’s FREEMILK uses real dairy proteins – identical to those in cow’s milk but produced sustainably through fermentation – to offer the taste and nutrition of milk with fewer emissions and less sugar.
Floral flavors like rose and lavender are in full bloom, emerging in everything from pancakes and baked goods to lattes and lemonades. According to Rubix Foods’ NEXT Flavor Report, 67% of Gen Z diners want to see more floral notes on menus and shelves.
The U.S. mushroom supplement market hit $1.1 billion in 2023, growing at double-digit rates as functional foods move from niche to mainstream. Lion’s mane, reishi, and cordyceps mushrooms are now showing up in products ranging from chocolate to coffee.
Restaurants are redefining delivery with “hospitality beyond the four walls,” using personal touches like handwritten notes and smart packaging to boost satisfaction. The payoff? A warmer brand experience and repeat business.
Coffee, chicken, and Mexican restaurant chains sizzled early in 2025, but per-store traffic is cooling fast according to Placer.ai data. With coffee prices spiking, QSRs may be brewing a recipe for over-saturation.
This fall, the Gen Z food trends are smoky, global, and TikTok-approved, according to Chartwells’ 2025 campus dining forecast. From ube brunch items to Monster Matcha, flavor innovations are meeting students where they scroll.
Plant-based products often bear the brunt of the blame for the health issues associated with ultra-processed foods (UPFs), but experts note that meat and dairy UPFs may pose greater risks. With competing definitions and a new non-UPF verification program in the works, consumer education remains key in understanding what really makes a food “ultra-processed.”
Chipotle and Moe’s are spicing up global growth with bold Tex-Mex debuts across Asia. Partnerships and localized menus will be key.
AI is already transforming foodservice, from smarter supply chains to real-time menu innovation. Industry leaders reveal how even small operators can harness data-driven tools to boost efficiency, agility, and competitive edge.
A new study suggests that eating a daily handful of walnuts may improve sleep quality by boosting melatonin levels and reducing daytime sleepiness. While more research is needed, walnuts also offer a wide range of other perks – from heart health to brain function – making them a smart choice either way.
As more consumers turn to GLP-1 medications, the demand for products high in fiber and protein is booming, but many traditional formulations contain allergens like gluten and dairy, making it difficult for some to find options. However, that’s changing.
Recent research has revealed that endurance athletes can improve their performance by consuming significantly more carbohydrates than previously advised, prompting a surge in energy gel sales. However, many athletes are reaching for a cheaper – and tastier – alternative found in kids’ lunch boxes.
Cracker Barrel’s recent logo revamp sparked a $100M backlash, forcing a swift return to its nostalgic “Old Timer.” The fiasco highlights the high stakes of brand identity in an era of cultural sensitivity.
Dubai chocolate’s viral rise is influencing menus worldwide with its craveable crunch and flair. However, climate-driven cocoa and pistachio shortages hint at deeper disruptions for the confectionery industry.
Despite economic headwinds, food retail is booming, as 94% of operators rate their business health as strong. Tech adoption and foodservice add-ons are fueling expansion, even as inflation and data challenges persist.
Taylor Swift’s sourdough obsession sparked Panera’s “Loaf Story Meal” and reignited consumer interest in fermented breads. With gut health and clean-label trends rising, sourdough’s pandemic-born momentum is evolving into a retail innovation boom.
Americans get over half their calories from ultra-processed foods. New research, guidelines, and expert advice offer a roadmap for healthier eating habits.
