The foodie gurus and forecasters who predicted the big trends for 2026 still have two months for their hunches to come true. So far (and always), their record is mixed.
Nailed it
Fiber is the new protein. Obviously, both are essential, but “fibermaxxing” joined “proteinmaxxing” as the latest wellness obsession. In our last issue, dsm contributor Mathany Ahmed discovered fiber-rich dishes that taste good at several local restaurants, including Bubba, Fresko, Good Eatin’s, Habesha and Wasabi.
Small portions went big. Mini meals and “snackification” became popular, especially as more people turned to appetite-squelching, GLP-1 drugs. Restaurants are still figuring out how to respond.
Partial hit
Beef tallow made a comeback. The old-fashioned cooking fat moooooved into the market as an alternative to seed oils. Jessica Dunker, a dsm Tastemaker who leads the Iowa Restaurant Association, spotted this one long before we spotted jars of the stuff at Costco.
Cabbage is the new cauliflower. There were lots of “cabbage-core” headlines in early 2026, especially as food prices stayed high. The inexpensive veggie had its moment, but it didn’t exactly displace cauliflower.
Still waiting
The “citrus celebration” hasn’t happened. Black currant hasn’t caught on as a mainstream flavor. And AI hasn’t fully taken over our kitchens — yet.
— Michael Morain
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