New data reveals the top ingredients consumers are expected to demand in 2026, reflecting an appetite for global flavors, comfort and affordability. In 2025, hot honey, fermented or pickled foods and matcha appeared on the National Restaurant Association’s What’s Hot Culinary Report. These popular foods dominated ASMR TikTok videos and menus over the past year.
For 2026 Datassential’s Trends Preview Report lists the following new favorites that consumers are most interested in trying in the year ahead. They give foodservice operators food for thought when considering new ways of delighting customers with low labor-intensive options and bringing global flavor alternatives to classic favorites.
Lemon pepper
With meat consumption back on the rise over the past year, according to Datassential, it makes sense that lemon pepper is in the ascent. The favorite seasoning, particularly in wings, originates from Atlanta and is made popular by brands like Wingstop. Consisting mostly of dried lemon zest, black pepper and salt, it is no new flavor, but has seen a significant resurgence of late, up 79% on menus in the past four years, according to Datassential’s latest Menu Trends report. The ingredient provides foodservice brands opportunities to update classics with a vibrant, zesty edge.
Camu camu
Is camu camu the next big superfood? Best described as a unique alternative to popular health foods including the prolific acai berry, a cherry-like Brazilian fruit found in the Brazilian acai bowl. Known for its high levels of vitamin C and antioxidants, more exciting, lesser-known options like camu camu bring an updated edge to popular health dishes. It has the potential to be big and is predicted to grow a whopping 95% over the next four years, says Datassential.
Peruvian black mint
Despite its name, this herb, a marigold, is not related to the mint family. It is traditionally used in aji de huacatay, a salsa or green sauce similar to chimichurri. As a staple in Peruvian cuisine, this versatile option brings a south American twist to any dish that might also have contained or be garnished with mint, providing a strong opportunity to update existing favorites; notably the mojito.
Basque cheesecake
Ubiquitous in the European market for several years already, the popular crustless cheesecake is a trend-forward, less labor-intensive dessert, which has racked up 357% growth on menus over the past four years. It has maximum gains, with no risk of being overbaked given its iconic golden-brown top. Menus can incorporate this Basque cheesecake in different ways as a flavor for other items to keep menus engaging to new and existing customers.
Piloncillo
An unrefined cane sugar made by boiling cane juice and moulding it into cone-shaped blocks, piloncillo is a Latin-American staple. It brings its complex caramel or molasses-like flavour to savory mole sauces, coffee or other beverages such as tepache, but can also be used in sirups used to flavor cocktails, functioning as a natural sweetener. Piloncillo has seen a 60% increase on menu appearances over the last 12 months.
Operators can lean into the demand for familiar favorites, introducing these ingredients to replenish interest and capture consumer interest early to differentiate themselves among competitors for the year ahead.
Lauren Hurrell
