CHICAGO – Once again, the food away-from-home world convened for the 2026 National Restaurant Association Show, hosted at McCormick Place in the Windy City, May 16-19.
After three full days of exploring the show floor, here are the three big themes from the event that stood out to The Food Institute staff.
Fusion Flavors on Display
Fusion cuisine seems to be moving from theory to reality for the overall foodservice sector, as manufacturers increasingly commercialize globally inspired flavor combinations. This year’s show floor featured numerous examples of Asian, Latin American and Middle Eastern influences blending with familiar American comfort foods and handheld formats.
CJ Schwan’s showcased three egg roll varieties – including Philly cheesesteak, bacon egg and cheese, and southwest taco – alongside a shawarma chicken bite, demonstrating how traditional formats are being adapted for mainstream flavor profiles.
Ajinomoto displayed similarly hybridized concepts, including a spinach and artichoke pot sticker and a pepper jack and tequila lime mac and cheese bite. Meanwhile, Nestlé leaned into the trend with a shawarma chicken taco concept that shared similarities with birria-inspired flavors while carving out its own identity.
What stood out most was how commercially ready these products appeared. A few years ago, many of these combinations may have been limited to chef-driven concepts or limited-time menu tests. Today, manufacturers appear increasingly confident that the average consumer is ready for globally inspired mashups as part of everyday eating occasions.
Mixology and Beverages Remain Top of Mind
I’ve said it before: anybody paying attention to food and beverage the past few years knows beverage is the hotter part of the pair, and that remained true as we walked the show floor. Specifically, innovation and customization were central themes across the show floor, as companies emphasized consumer choice and flavor experimentation.
Coca-Cola highlighted both its original Freestyle machine and newer compact versions, noting that consumer data collected through the systems can help operators understand purchasing patterns while also informing Coca-Cola’s own decisions on flavor development and limited-time offerings.
Keurig Dr Pepper stressed that beverages remain a key growth driver for foodservice operators, particularly as consumer preferences become more fragmented. The company showcased craft coffee cocktails, energy beverages, and its broader coffee and soft drink portfolios to demonstrate the importance of variety and flexibility.
The Campbell’s Company displayed a new pistachio nut milk under its Pacific Foods brand for coffee brands. Additionally, it shared another drink designed to provide energy: its V8 Energy line, which combines fruit and vegetable juices with caffeine levels comparable to a cup of coffee.
It’s worth noting that mixology concepts even extended beyond beverages: Kraft Heinz showcased a condiment flavor-mixing platform, reinforcing the idea that consumers increasingly want customizable and layered flavor experiences across the menu.
Real Meat is Riding the Protein Wave
While always a staple of the National Restaurant Association show, animal protein seemed to be enjoying a renewed popularity, albeit in a bifurcated way. Authentic, real cuts of meat were on display to win over the all-natural consumers looking for more protein, while other companies leveraged the budget-conscious American consumer’s undying desire for traditional meat.
This was evident as lines wrapped around the Two Rivers booth: show attendees waited in line for pork cuts and roast beef. The company also shared tastes of tacos, beef cuts with pico de gallo, and more.
Hot dogs also seemed to be in vogue, including a SPAM hotdog on a King’s Hawaiian hot dog roll that was offered at the Hormel booth. Kraft Heinz was handing out hot dogs, as well, and show attendees spent plenty of time in line to get them.
It’s worth noting that, from my perspective, plant-based meat analog options were fewer and farther between at this edition of the show, but some companies were pushing plant-based powered, including Bush’s. The company was highlighting how beans could be used in a variety of dishes – even as a topping for chicken and waffles – for consumers looking to boost their protein intake.
The Food Institute Podcast
At SIAL Canada 2026 in Montreal, Food Institute VP of Content and Insights Chris Campbell sat down with Mathieu Brisson, Global Sales Lead at Prestige Maple, to discuss how the company is transforming maple products for a rapidly evolving global food and beverage market.
