2026 Food Forecast: What We'll Be Eating This Year

At Bond, we've worked with so many visionary leaders driving innovation in culinary arts and hospitality. So, at the start of every year, we always ask these chefs, restaurateurs, and tastemakers: What's on the menu this year? Here's a quick look at the food trends they told us to watch – and eat – in 2026.

1) A focus on "fricy"

Diners are seeking fruity and spicy flavors mingled together in a single sauce. In fact, just last month, the BBC reported that online retailers are experiencing a spike in demand for fricy condiments, like Mexican chamoy, a tangy mix of pickled fruit, lime, and chili (up 64% in three months). "Swangy", or the combination of sweet and tangy, is also gaining traction.

2) High-fiber foods

Move over protein. Higher fiber foods are in higher demand. Fast-casual chains and high-end restaurants are taking note of this trend by featuring more grains and chick peas on their menus.

3) Asian flavors

Matcha and miso on everything, please! These ingredients have been mainstays for a while, but in 2026 they'll be ubiquitous across the dining landscape, from lattes and cocktails to condiments and desserts.

4) Cabbage

The cruciferous veg is widely available year-round, and a head of it can last one to two months in the refrigerator. Expect to see this versatile, hearty ingredient featured in dishes from season to season this year, from cool slaws in the summer to warm and comfy stews in the winter.

5) Butter

This may be our favorite item on the 2026 food forecast list: Butter! Specifically, beurre noisette, or browned butter for basting steaks, saucing delicately cooked proteins like fish or shrimp, or zhushing up basic pasta like spaghetti or tortellini.

6) Vinegar At-home chefs are finding new ways to elevate basic salad dressings and sauces with specialty vinegars that aren't sour at all. Crushed fruit vinegars, Champagne vinegar, and aged balsamic varieties will be on the table and in the pantry.