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As 2025 comes to a close, it’s clear that this year marked a turning point in global dining trends. From viral trends like the Dubai pistachio chocolate to the long-overdue spotlight on regional cuisines, consumers demonstrated a strong appetite for exploration and novelty.

Looking ahead, 2026 is poised to be a year defined by intentionality. Diners are no longer just experimenting, they’re making more thoughtful choices about what they eat, where it comes from, and how it supports their well-being. Emerging trends like sour-forward flavor profiles, functional foods, borderless culinary influences, and AI-driven restaurant experiences reflect a growing desire for both innovation and purpose.

At Roland Foods, our mission to bring global ingredients to every table remains as relevant today as it was over 90 years ago at our founding. As we look to the future, we invite you to explore the flavors and ideas that will shape the next chapter in dining.

In this Guide:

Tart Takes Over – Sour Fruits, Fermentation, and Sour Candy

Multi-Functional Eating – Foods That Bring Value, Wellness, and Flavor

Cuisine of the Year – Borderless Fare: A Global Feast Without Limits

The Future of the Restaurant Industry – Evolving Technology, Co-Branding, and the Return-to-Office Effect

Prefer a PDF version? Get the digital guide here!

Tart Takes Over: The Rise of Sour and Tangy Flavors

Sweet had its moment. Spicy had a long run. Now, it’s time for sour to shine.

Across grocery shelves, cocktail menus, and even bakery counters, consumers are gravitating toward the bright, mouth-puckering allure of tart and tangy foods. According to Datassential, menu mentions of sour flavors have risen over 15% in the past two years, led by fermented ingredients, citrus-forward sauces, and naturally tart fruits like yuzu and tamarind.

This trend isn’t just about nostalgia for sour candy, though that plays a part. It’s about the sophistication of sour. In 2026 we predict consumers will be searching for complexity: foods that wake up the palate and balance sweetness or heat with acidity and tang.

Pucker Power

Sour’s comeback is fueled by many driving factors, but has been heavily influenced by global flavor exploration. As diners expand their culinary horizons to international cuisines, they’re discovering that sourness plays a star role in many Korean, Filipino, Thai, and Nigerian dishes (just to name a few).

Second to global cuisine comes wellness. Fermented and probiotic-rich foods have become synonymous with wellness in recent years, tying gut health to great taste. We predict that consumers will continue to experiment with sour flavors in 2026, especially with naturally occurring tart treats.

Ingredients to Watch in 2026

Tamarind

Indigenous to tropical Africa but enjoyed globally, tamarind offers a deep, complex sourness that strikes the perfect balance of citrus and molasses. Its versatility has made it a staple across global cuisines—adding brightness to traditional Indian chutneys, balancing the sweet and savory notes in pad thai, and delivering a refreshing kick in Mexican agua fresca.

You can find tamarind in a few different forms:

The Fruit: Tamarind grows in pod-like shells on the tamarind tree. The sticky pulp inside can be eaten raw, though its flavor and texture vary depending on ripeness, from sour and tangy to sweet and jammy.

Paste/Concentrate: Tamarind paste is made by removing the shell, soaking the pulp, then mashing and straining it. The resulting liquid is simmered into a thick, molasses-like concentrate. This form is the most common way tamarind is used in cooking, adding depth and brightness to a wide range of dishes.

Ready to try tamarind? Check out our Roland® Tamarind Concentrate – a 2026 SOFI Gold Finalist!

Tamarind Recipes to Inspire:

Yuzu

Once a back-of-house secret ingredient, yuzu is now becoming a mainstream pantry staple. This small citrus fruit is native to Asia and is highly praised in Korean & Japanese cuisines alike. Chances are, you’ve probably tasted yuzu even if you didn’t know it! Its bright yet floral citrus flavor is commonly found in salad dressings, marinades, sauces, cocktails, and even desserts, delivering the perfect balance of sour and sweet.

How to Use Yuzu:

Juice: Yuzu juice can be used just like any other citrus. It lends itself well in cocktails for a bit of more complex acidity, or mixed into salad dressings and sauces to brighten up heavy flavors.

Zest: The zest of the yuzu fruit is also widely used across many cuisines in applications to add a hint of the sour and acidic yuzu flavor without overpowering the dish. This application is very similar to adding the zest of a lemon or lime to baked goods, dressings, and even pasta dishes!

Yuzu Recipes to Inspire:

Fermentation's Tangy Turn

As discussed in our 2024 Trend Report, consumer interest in fermentation was approaching an all-time high. Two years later, and the fermentation frenzy shows no signs of slowing down. Pickles, sauerkraut, kimchi, and kombucha continue to surge as consumers seek both flavor and function. Fermentation delivers that coveted tang while offering gut-friendly probiotics—a perfect blend of pleasure and purpose.

And don’t count out sourdough just yet – it’s back with a vengeance. Once a trend, now it’s a table essential. Expect to see bakeries highlighting the natural sourness of their starters with regional grains and local twists.

Sour is the new bold – a bright, exciting antidote to over-sweetened, overprocessed flavors of the past.

Now Serving Sour

Sour flavors are also making an impact on foodservice menus. From fermented foods to tangy fruits, these flavors can enhance and brighten up menu items. And, as global cuisines continue to become popular, there are endless flavor combinations to explore. Here are a few of our favorite ways that sour shows up on menus:

Sweets n' Sour

Not all sour is created equal. In addition to naturally sour flavors making their way onto menus and into dishes, sour treats are becoming increasingly popular. Since last year, “candy salad”, a nod to the creative ways that people are eating sour candy, has become increasingly popular. Now, trends like Swedish candy are all the rage. Popular Swedish candy store BonBon Candy lets shoppers customize their bag of treats from a vast selection of tart, sweet, and sour confections. And while BonBon Candy was founded on the principle of “Saturday sweets”, or more structured snacking, the store is open all day and night, reflecting the sour candy craze.

From customizable sour candy bags to , a viral brand selling sour, candy-coated frozen fruit snacks, people can’t get enough of sour flavors. And eating these sour snacks is becoming easier on the conscience. Both BonBon Candy and Fruit Riot boast no synthetic colors and gluten-free products. As consumers’ tastes trend toward sour, companies are working to make their products as health conscious as possible.

Whether its sour grapes or tamarind concentrate, we anticipate a sour soar in 2026!

Multi-Functional Eating

2026 is about eating with intuition and intention.

For years, “functional foods” – products infused with protein, collagen, or probiotics designed to do something – have dominated conversations. But in 2026, consumers are demanding more. They don’t just want food that serves a function; they want it to serve many. According to Mintel, over 60% of U.S. consumers now say they choose foods that offer additional health benefits beyond basic nutrition, while 54% believe that “healthy eating” should also be enjoyable. In short, food must work harder and taste better than ever before.

Enter multi-functional eating, where flavor, wellness, and value meet at the table.

Redefining "Value" in Wellness

The "Wellness" Tax

The idea that healthy eating must be expensive (or subject to a “wellness tax”) is quickly crumbling. Consumers are growing savvy, recognizing that nutritious, balanced meals can be built from everyday staples like beans, grains, eggs, and vegetables without the additional cost.

This shift toward value-driven health has encouraged both restaurants and CPG brands to highlight affordable, nutrient-rich ingredients. In 2026, expect to see menus celebrating humble pantry heroes like lentils, chickpeas, or tinned fish as accessible superfoods.

Roland Foods’ global pantry line makes it easy for chefs and home cooks alike to bring wholesome, international inspiration into their meals without premium pricing.

Wellness Without Sacrifice

Modern eaters are done with restrictive diets. They’re seeking foods that support balance and happiness, not deprivation. From indulgent-yet-nourishing breakfasts to better-for-you desserts, the new wellness philosophy is about holistic enjoyment.

This also means moving away from the “clean eating” extremism of the past decade. Real wellness, consumers are realizing, isn’t about cutting out, it’s about tuning in: understanding your body’s needs, and what truly makes you feel your best.

Authentically Plant-Based

Plant-based eating is evolving, not fading. Instead of mimicking animal products, the next wave of plant-based cuisine is embracing authenticity by celebrating vegetables, legumes, and grains in their natural forms. Chefs and brands are leaning into traditional global recipes, from Mediterranean lentil stews to West African peanut sauces, offering dishes that are both nourishing and culturally rich.

Protein Pivot

Protein demand continues to soar, but so does ingredient awareness. Producers of plant-based meat substitutes opened the door, but consumers have since peeked inside—and found stabilizers, gums, and high sodium content. As a result, there’s a renewed interest in whole-food proteins: eggs, sustainable seafood, and grass-fed meats, as well as traditional plant-based sources like lentils, tofu, and quinoa.

Price comparisons are also playing a role. Traditional meat and dairy have become competitive again, especially as alternative proteins struggle with scaling costs. In 2026, protein will be about quality over novelty—a return to recognizable, nourishing sources.

The Great Milk Debate

Oat, almond, soy, coconut… for a while, plant-based milks seemed unstoppable. But as consumers grow more label-literate, many are questioning whether these alternatives live up to their “better-for-you” image.

While plant milks will remain popular, 2026 will bring a balanced perspective. Datassential reports a 9% increase in consumers returning to dairy for its nutrient density, while acknowledging the need for moderation and sourcing transparency. The trend isn’t anti-plant—it’s pro-authenticity. Consumers are choosing the option that best fits their health, not their social feed.

Being Fiber-Forward

The gut microbiome has found a new friend in fiber. As health-driven eating remains popular, people are looking to build balanced, gut-healthy meals by optimizing fiber intake. Finding ingredients to support a strong gut microbiome and regular digestion is key. But why is the focus on fiber really taking off?

Consumers are becoming increasingly wellness-focused, in part due to COVID-19, when preserving health became the priority. Around that time, gut health came to the forefront, and, as a result, interest in fiber has increased. Yet, despite all the attention, 95% of Americans are still not eating enough daily fiber on average. While the Dietary Guidelines for Americans (DGAs) 2020-2025 edition suggests adult women and men eat 25-34g of fiber daily, the majority of adults are actually consuming just 13-18g of fiber per day.

This is where the heightened fiber fascination comes in. The trending food component allows health-conscious individuals to meet their necessary digestive health goals while considering new ingredients to introduce into their diets. We predict that, alongside prioritizing protein, focusing on fiber will continue to trend throughout 2026!

Some of our favorite fiber-forward ingredients:

Cuisine of the Year! Borderless Fare: A Global Feast Without Limits

Flavor knows no borders, and neither do today’s diners.

Interest in global cuisines continues to skyrocket, but the way consumers explore them is changing. Just a few years ago, fusion was king – think sushi burritos, Korean tacos, and Italian ramen. Now, diners are craving authenticity over experimentation. According to Technomic, 69% of consumers say they prefer dishes prepared in a traditional way over modern fusion interpretations.

This isn’t a rejection of creativity; it’s a celebration of culture.

From Fusion to Formal

While fusion helped introduce global flavors to American palates, 2026 marks a turning point toward appreciation for true culinary origins. Diners are learning the stories behind dishes and seeking restaurants and brands that honor heritage.

Chefs are responding by offering regional specificity – think Laotian instead of generic “Southeast Asian,” or Parpadelle al Cinghiale instead of “Spaghetti with Meatballs.” This push toward authenticity deepens connection and helps preserve culinary traditions.

The Roland Foods Global Pantry

Authenticity has always been at the core of Roland Foods’ identity. Since our founding in 1934, we’ve sourced ingredients from around the globe to bring genuine, high-quality products to professional kitchens and home cooks alike.

From premium mushrooms grown in France to spicy Salsa Macha from Mexico, our products allow chefs to craft truly authentic dishes while inspiring consumers to cook globally at home. We’re proud to support those who cook with curiosity and celebrate culture at the dining table.

With over 900 globally assorted ingredients to choose from, we truly embrace borderless cuisine at Roland Foods. Discover three of our standout authentic items, sourced and formulated according to traditions, for you to work into your next global feast.

1. Tahini – Israel

Exceptionally smooth, Roland® Tahini mixes and blends easily to save time and effort in the kitchen. Our tahini is made using premium sesame seeds and time-honored methods to maintain the pure, nutty taste and rich aroma of authentic tahini. A celebrated ingredient in Middle Eastern cuisine, tahini has emerged as a global pantry staple. Try it in a variety of sweet, savory, traditional, modern, or vegan dishes for a delightful and creamy flavor.

Recipe Inspiration: Middle Eastern Mezze Platter

2. Gochujang – South Korea

Gochujang is a spicy South Korean paste made from fermented soybeans and fiery chilies. Traditionally, gochujang is used in marinades for Korean barbecue, added to dipping sauces, or used to kick up the spice in home-style stews or soups. We recommend using gochujang to prepare bibimbap chili sauce to coat grilled chicken wings, to top Korean beef tacos, or to add a tangy blast of heat to just about any food.

Recipe Inspiration: Gochujang Cucumber Salad

3. Fish Sauce - Thailand

Roland® Thai Fish Sauce is produced from anchovies fermented with water and salt – a concentration process that yields a thin but potent sauce the color of pale sherry. Used frequently in Asian cuisine, especially Thai cooking.

Recipe Inspiration: Tom Kha Gai Chicken Coconut Soup

Exploring the World Through Food

Consumers’ culinary curiosity is stronger than ever. Social media has become a passport to global flavor, with TikTok and YouTube creators teaching audiences how to make traditional dishes from Nigeria, Peru, Vietnam, and beyond. Food is now storytelling, education, and connection all in one bite.

The coming year will bring a rise in micro-regional cuisines—narrower, more authentic representations of global foodways. Expect to see northern Thai specialties, coastal Indian seafood dishes, and North African spice blends on more menus.

Global Flavors, Local Plates

As global cuisines continue to gain popularity, countless delicious dishes are getting the spotlight. We’re focusing on a few fan-favorite cuisines that represent the rise of a borderless food culture.

Peruvian

Peruvian cuisine stands out as a trending cuisine, with so many unique and enticing flavors.

Interested in Peruvian cuisine? Discover our new Peruvian Pepper Sauce!

Filipino

Food from the Philippines and other Southeast Asian nations like Laos are on the rise!

Menu Mentions: Mace Cocktail bar in NYC features a variety of unique cocktail flavors including Pandan!

Moroccan

North African cuisine is becoming increasingly popular, with its warm spices and aromatic dishes taking center stage.

: Referring to both the cooking pot and the dish itself, tagine is a staple of Moroccan cuisine. The sweet and savory stew is slow-cooked in a clay pot, capturing the bold flavors of the meat, vegetables, and sauce inside. Tagine can be made sweet, extra spicy, or even tangy!

Discover our Braised Chicken and Olive Tagine recipe!

The Future of the Restaurant Industry

As the world evolves, the restaurant industry is entering a period of both renewal and reinvention. Technology, consumer behavior, and cultural shifts are shaping how and why we dine out.

Sustainability Through Smarter Systems

Artificial intelligence is no longer a futuristic concept – it’s a kitchen reality. From predictive supply chain management to recipe optimization, AI is helping restaurants operate smarter and more efficiently.

AI tools can now forecast demand to minimize food waste, improve quality assurance by monitoring freshness and temperature, and even assist chefs with creative ideation based on ingredient inventory.

At Roland Foods, we leverage an advanced logistics and planning system to ensure reliable, consistent access to global ingredients, making it easier for chefs and operators to bring international flavors to the table.

Sustainability continues to be a major industry focus, but 2026 will shift from broad goals to measurable action. We predict to see AI and data-driven tools help restaurants manage portioning, repurpose food scraps into creative menu items, and optimize energy use. The new standard of sustainability isn’t performative; it’s practical and profitable.

The Back-to-Office Effect

With more workers returning to offices, restaurants are seeing an uptick in weekday traffic, particularly during breakfast and lunch. According to Datassential, weekday morning dining is up 11% year-over-year in major metro areas. This trend opens opportunities for LTOs and creative daypart offerings.

Think quick-grab breakfasts, power-packed lunches, and afternoon “pick-me-up” menus. And, of course, happy hour is booming again, providing a much-needed social outlet for guests and revenue boost for bars and restaurants.

Happy hour remains one of the most strategic tools in a restaurant’s playbook, especially for driving traffic during slower periods. While most restaurants see peak volume during dinner hours (typically between 6 p.m. and 9 p.m., according to Barmetrix), the hours leading up to that rush present valuable, often underutilized real estate. A well-crafted happy hour can help operators fill those earlier time slots, increase table turns, and bring both new and returning customers through the door.

Want more on this? Check out Roland Foods’ blog: Sip, Savor, and Socialize – Why Happy Hour Is Your Hottest Summer Ticket

Collaborations & Community

From national co-branding to local pop-ups, collaboration is emerging as the industry’s go-to growth strategy. Chefs are teaming up across cuisines, beverage brands are joining forces with dessert makers, and restaurants are experimenting with cross-promotions that celebrate creativity and shared audiences.

Partnering with celebrities or brands is a proven way to attract new consumers, especially younger generations. McDonald’s set the tone with its Michael Jordan Slam Dunk Meal, later expanding to successful campaigns with Cardi B, BTS, and Travis Scott. Dunkin’s collaboration with TikTok star Charli D’Amelio helped reach Gen Z, while Friendly’s tapped into nostalgia with Jonas Brothers-themed sundaes.

Brand-to-brand LTOs offer similar benefits. Collaborations between two companies can unite customer bases and create fresh experiences. Just Salad’s innovative partnership with Sesame Street introduced a kids’ menu, expanding its reach beyond urban adults to families.

We predict that cross-brand and celebrity collaborations will remain a dominant strategy through 2026, as operators look for fresh ways to build cultural relevance, drive traffic, and spark conversation in an increasingly competitive market.

Co-Branded & Crave Worthy

Popup Bagels – The king of collaborations, Popup Bagels made their name off of delicious sourdough bagels and unconventional flavor collaborations. From mac and cheese (Kraft Heinz) to dill pickle (Grillo’s Pickles) cream cheese, Popup Bagels is constantly pushing the flavor envelope and knocking industry partnerships out of the park!

Sweetgreen – Sweetgreen is no stranger to an industry collaboration, as it’s notorious for co-branding with trending influencers to boost its brand. Most recently, the salad giant launched a one-day only Katz’s Deli LES Pastrami Salad collab to celebrate the opening of their new location in Manhattan’s Lower East Side.

Starbucks – This coffee legend is proving they do more than just espresso and tea by leaning into collaborations across their food menu. In 2025, Starbucks launched their campaign with Truff Hot Sauce, providing a free packet with spicy menu items!

Want to learn more about co-branding and how to leverage industry partnerships? Check out our guide to successful LTOs here!

Collaboration Starts Here!

Food collaborations are the name of the game. At Roland Foods, we are always looking to cook up crave-worthy collaborations. Interested in teaming up to make our products shine or want to learn more about collaboration opportunities? Send us a message on Instagram @rolandfoods or contact us here.

Flavor's Inner Circle

Private dining clubs and membership-based experiences are making a strong comeback, blending exclusivity with connection. In a post-pandemic world, consumers crave both community and curation. These models offer a sense of belonging while elevating the dining experience through personalized service, curated menus, and access to limited events.

As predicted in previous editions of our annual trend guide, experiential dining has been on the rise. In 2026, we believe the return of members-only clubs will be in the next big dining experience. From chef-led tasting series to invite-only supper clubs, these experiences reflect a growing desire for deeper engagement, personalization, and status-driven dining. We expect this trend to accelerate through 2026 as operators look to build loyalty through elevated, intimate experiences.

Why we love this trend: Many members club offer dinners the opportunity to taste and eat at many famous food institutions under one single roof – the ultimate culinary experience!

Learn more about experiential dining and creating memorable dining experiences in our guide here!

Members-Only Clubs Catching Our Eye:

Serving Soon: 2026!

From tart and tangy sensations to functional foods and global authenticity, this year’s trends prove that the future of food is bright, bold, and borderless.

At Roland Foods, we’re proud to stand at the crossroads of tradition and innovation, bringing authentic ingredients from around the world to the tables of those shaping tomorrow’s culinary landscape.

Here’s to a 2026 filled with flavor, discovery, and delicious possibility!