January has a funny way of making us reflective. Suddenly, everyone’s cleaning out cupboards, rewriting grocery lists and whispering promises to their future selves. Eat better. Spend smarter. Feel healthier. And right on cue, the annual flood of food trend forecasts lands in our inboxes, all claiming to predict what’s next.
So what makes Food Network’s 2026 food trends worth paying attention to?
For starters, this isn’t a one-month crystal-ball exercise. Their forecast is built on year-long research, informed by more than 30 experts, professional chefs, food writers, TV producers and culinary insiders working alongside HGTV’s design team to understand how food, lifestyle and home trends intersect.
Add to that data from Datassential, Innova Market Insights, Whole Foods Market Trends Council, Google search data and restaurant industry analysts, and patterns begin to emerge. Real ones.
Fibre has entered its main character era.
If 2025 was the year we all tried to eat our body weight in protein, 2026 is about balance. According to Innova Market Insights’ 2026 report, protein trends “show no sign of slowing down, but fibre is stepping into the spotlight.
Why now? Gut health, GLP-1 medications and blood sugar regulation are driving demand. Datassential notes that fibre naturally stimulates GLP-1 hormones, which help regulate appetite and fullness. Cue the rise of “fibermaxxing”, a TikTok-led movement where consumers cram as much fibre as possible into everyday meals.
Whole Foods Market’s Next Big Things 2026 confirms it: expect fibre-forward labels on pastas, breads, crackers and snack bars. Ingredients like chicory root, cassava, konjac and oats are everywhere, praised for being gentle on digestion and rich in prebiotics. Fibre, once associated with bland supplements, is now rebranded as quiet luxury wellness functional, effortless and here to stay.
Tiramisu
There’s something deeply nostalgic and aspirational about tiramisu. It’s indulgent without being flashy, European without the airfare.
Food Network predicts tiramisu will dominate menus and feeds in 2026, reimagined in pistachio flavours, wedding cakes, coffee drinks and chic café formats.
From Starbucks’ Tiramisu Latte to upscale restaurants like Kalaya (Philadelphia) and I Cavallini (New York), tiramisu is being reshaped for modern tastes.
Its dessert is elegant, familiar and endlessly adaptable.
Guava goes mainstream
Guava is set to take the gastronomic world by storm in 2026. Once cherished largely in Latin America and parts of Asia, this beautiful fruit is gaining traction with its appealing cross of pear and strawberry flavours. With Google searches for guava-infused treats up by 40%, brands are quick to embrace its versatile nature, leading to a new wave of guava-inspired beverages and desserts.
The rise of swavory snacks
Sweet or savoury? In 2026, the answer is both.
2026 brings a bold new trend in snacking “swavory” treats that blend sweet and savoury profiles. Utilising ingredients like black garlic and fermented plum, these snacks reflect regional Asian inspirations while delivering a deeper flavour experience without artificial additives.
As consumers become more intentional in their snacking habits, these savoury delights provide a perfect blend of taste and health benefits.
Eating abroad from the comfort of home
The post-pandemic era has instilled a yearning for authentic dining experiences, leading to the expansion of international restaurant brands.
Notably, franchises such as Din Tai Fung have broken records in revenue, while dessert cafés and regional Indian concepts are captivating new audiences. Dining out has transformed into more than just a meal it is a gateway to connection, culture, and vibrant storytelling.
Hojicha: A warm cuppa of relaxation
If matcha was the caffeinated overachiever, hojicha is her grounded, soothing sister. This year, hojicha is the beverage of choice. With a gentle, nutty flavour profile, this Japanese roasted green tea offers a low-caffeine alternative to coffee, making it perfect for sipping at any hour.
As hojicha lattes appear in Western cafés, tea enthusiasts will savour its calming qualities and wellness-centric appeal.
In 2026, food trends aren’t about excess; they’re about value, function and feeling good. People are spending less, expecting more, and choosing foods that nourish both body and soul.
Fibre over fads. Global flavours over gimmicks. Comfort with intention.
And honestly? That feels like a resolution worth keeping.
