Spotlight on the Top Food Trends for 2026 

December 2025 

As 2025 begins to wind down, we are found reflecting on the past year and looking ahead to what is on the horizon for 2026. It is also that time when many food and insights companies present their trend predictions for the upcoming year. We at Lentils.org enjoy doing a deep dive into these forecasts and expectations of food, operations, and consumer interest and are once again pleased to see so many of the top trends aligning with lentils and what they bring to the menu. 

In Whole Foods Market’s Top 10 Food & Beverage Trends for 2026, a few interesting concepts surfaced to the top including: 

• Focus on Fiber – while protein continues to be king, fiber is gaining traction as consumers prioritize gut health, digestive wellness, and natural ways to feel full for longer. We at Lentils.org have been talking about fiber all year with foodservice operators, especially those looking to ensure GLP-1 users have menu options that work for their specific diet priorities. In a ½ cup serving of cooked lentils, there are 12 grams of protein and 8 grams of fiber – a one-two punch for creating menus that cater to this trend. Read our GLP-1 menu case study here for more on how lentils are your top tool for building fiber into menus. 
• Instant Reimagined – while instant used to mean microwaves and convenience, this trend has evolved into concepts like “meals in a cup” or “just add water” on-the-go meals. We love seeing meal pouches feature lentils at retail like the viral Trader Joe’s Steamed Lentils, Aahana’s Sprouted Power Bowls featuring lentils, rice and veggies, and Lentilful’s inspiring line of microwavable lunches that lean into flavors like Mexican green chile, French mirepoix, Thai coconut curry, and more. This trend highlights that consumers are still looking for convenience and on-the-go meals that do not need to be overly complex. Foodservice operators can leverage this trend by serving simple (and quick to prepare) ingredients while enticing the consumer with familiar and adventurous flavors.  

Mintel’s 2026 Global Food & Drink Trends touch on some high-level macro trends relevant with the consumer: 

• Maxing Out, Diversity In – Mintel acknowledges that protein and fiber are still key for consumers but the past approach of maxing out on these macronutrients may pivot to more mindful and inclusive diets that celebrate functional benefits of a wider variety of ingredients. Consumers are seeking more diverse protein sources, especially from plant sources. Fiber is also expected to get more indulgent and no longer viewed as a food for seniors. Lentils continue to be a key tool for foodservice operators to cash in on this trend as a protein and fiber superstar ingredient that is known by consumers but also more unique than classic offerings. 
• Retro Rejuvenation – Food and drink rooted in trusted and practical traditions of the past are noted to reduce consumers’ feelings of vulnerability and lack of control. Traditional ingredients and formats can contribute positively here. Look to warming and comforting dishes like soups and stews to anchor the consumer. Convenience products such as those noted in Whole Foods Market’s report under Instant Reimagined are also relevant here. 

Similarly, Datassential highlights Fiber as the New Protein as their top foodservice macro trend in their 2026 Trends Report. They similarly note gut health and GLP-1 drugs pushing this trend forward. Fiber call-outs are even trending on retail food products and their packaging, and a recent TikTok trend explores “fibermaxxing” where consumers try to fit as much fiber into a recipe as possible. Datassential notes that 54% of all consumers (60% of Gen-Z) are interested in foods/beverages that are high in fiber. Additionally, Datassential notes Keralan cuisine, a southwestern state in India, as a major cuisine trend to watch for. Lentils are an important staple in this cuisine, being consumed multiple times a day in dishes like a variety of dals, sambar, savory snacks, fermented batters and breads, and desserts. 

The Institute of Food Technologists (IFT) Food Technology Magazine’s Outlook 2026: Flavor Trends really highlighted consumer interest in flavor mash-ups, mostly driven by Gen-Z. This involves combining adventurous flavors, textures, and formats – think mixing sweet and savory or bringing inspiration from one cuisine into a platform anchored in another. Some of our favorite mash-ups include an Indian-Inspired Pizza, Lentil Curry Stuffed Arancini, and Indian-Inspired Shepherd’s Pie. Global flavors remain strong with a growing desire among consumers for more specificity of regions with Middle Eastern flavors really gaining traction. 

Tastewise’s Culture Shift 2026 Food & Beverage Trend Forecast agrees on many fronts including a focus on The New Body OS – health reprogrammed through everyday eating. This trend highlights consumers’ interest in using food as a tool to optimize themselves for mental wellbeing, fertility, life after GLP-1s, and more. In particular, GLP-1 users and those coming off the drug are prioritizing metabolic wellness with a focus on protein, fiber, and hydration and formulating their pantries to align. Once again, lentils rise to the occasion as a solution for this trend, contributing to energy, digestion, satiety, and blood sugar balance. According to Tastewise, consumer interest in high-protein dips has increased 30% year-over-year (YOY), interest in high-fiber dips have increased 40% YOY, and interest in GLP-1-friendly food and drink at social gatherings is up 144% YOY. Explore our snacking recipes that feature a number of high-protein/high-fiber dips and other metabolic-friendly snacks. 

The National Restaurant Association (NRA) once again drew upon the expertise of culinary professionals from across the U.S. to produce the What’s Hot 2026 Culinary Forecast including the following relevant trends from their list: 

Macro Trends – Comfort foods, value menus, and clear menu labelling including allergens topped this trend list. Lentils are among the most affordable protein options out there, making them a strong tool for chefs when creating value menus. Lentils are also non-allergen ingredients, high in trendy protein and fiber, and a sustainable ingredient leading to plenty of menu-friendly messaging that might resonate with different types of guests and again create a strong tool for chefs in creating menus for 2026. 

Dish & Cuisine Trends – Smash burgers and curry bowls were some of the dish trends chefs saw as top of mind today, while an emerging focus included Middle Eastern za’atar flatbreads which we love as a highly versatile platform for innovation.  

Top Flavors & Condiments – Proteins as add-ons or condiments emerged as a top trend here, which we have discussed for years as a strategy in creating well-rounded power bowls. Creating an innovative or customizable bowl that leverages animal protein as an optional garnish is a way to protect the bottom line, reduce waste, and think about protein in different ways like featuring lentils – learn more here. An emerging trend of note in this category is the rise of African cuisine, specifically Nigerian, Eritrean, Ethioian, and Somali with strong lentil roots.  

In Curious Plot’s Consumer Curiosity Report many similar trends rose to the top, with consumer interest from food category early adopters highlighting easy meals and eating on a budget as two of their top three curiosities. The simple convenience products noted in Whole Foods Market’s report would once again fit nicely here. Consumers also noted foods that improve gut health and high-protein foods as other curiosities, consistent with other reports. 

In closing, the two key trends that rose to the top among nearly all trend reports for 2026 include a focus on health through the lens of fiber. Will 2026 be the year fiber becomes sexy? We think so! A lot of this is driven by GLP-1 users and the continued focus on gut health. The drive for more convenience, simplicity, and easy meal solutions at home, on the go, and at restaurants is also abundantly present – we believe we will continue seeing more of these types of ambient heat-and-go products in retail and a desire for comfort at foodservice largely driven by inflation, cost of food driven by tariffs, and more scrutiny around spending. 

For help or inspiration in translating these trends onto your menu, reach out to our team for a one-on-one innovation session by contacting info@lentils.org.