Since my early days as a journalist, I’ve always loved to follow trends. 2026 is no exception. There’s something about the new year, new thoughts and new products to look forward to, especially when it comes to healthy eating and good nutrition.
It’s true that healthy food trends come and go. We’ve been through the no fat craze, the no carb craze and the gluten free craze. The dessert hummus that was so big in 2018 just isn’t as compelling now. Matcha may have had its day.
While I don’t have a crystal ball, my research confirms that protein and fiber will continue to be major nutrition trends in 2026. Both align with ongoing consumer priorities around satiety, weight management, gut health and general wellness. Protein-packed everything is driving products for GLP-1 users that maximize satiety without spiking blood sugar.
A new report from Datassential, a foodservice market research firm, states that foods high in fiber, greater interest in animal proteins and tea-based cocktail alternatives are among the top menu trends shaping 2026. The findings come from the company’s 2026 trends report, which combines insights from more than 350 operators and 1,000 consumers.
Producers have GLP-1 medication popularity to thank. It’s on the rise, and consumers are increasingly interested in gut health benefits (i.e., fiber) as well as more protein. The report found consumers shifting back to animal meat products like beef, poultry and pork. Consumers cited animal meat as being more natural, versatile and craveable as the top reasons they prefer it over plant-based products. Some 67% preferred animal meat to plant-based products, and 72% stated animal meat is more satisfying than plant-based.
Restaurants and health care providers have taken notice as well, with chains introducing GLP-1 menu options that are high-protein. Look for marketing that advertises high-protein items that support muscle mass, are highly satiating and boost metabolism. Cleveland Clinic states that incorporating beef into a GLP-1 diet can be beneficial as it provides essential nutrients and supports muscle maintenance. The clinic also recommends balancing intake with other nutrient-dense foods to ensure a balanced diet.
Traditional plant-based meats appear to be plateauing, but whole-food plant proteins such as lentils, chickpeas, edamame, hemp and quinoa will be the next focus. And you’re likely to see hybrid options of blending animal and plant proteins for balance, according to the International Food Information Council. A recent survey by the council found protein is the No. 1 diet trend, followed by mindful eating, calorie counting and intermittent fasting, said Wendy Reinhart Kapsak with IFIC. She gave a recent webinar to dietitians, sponsored by the Academy of Nutrition and Dietetics.
Consumers also want benefits from the food they eat, said Kapsak. The survey found food will be chosen for its energy, weight loss, healthy aging and digestive or gut health, in that order. The survey also found 8 out 10 respondents were trying to lose or maintain their weight. Some 53% believed prescription weight loss meds were effective, up from 48% in 2024. Based on that, you’re likely to see cookbooks that focus on foods for the GLP-1 kitchen, focusing on (you guessed it), protein and fiber.
The big term for 2026 is “fibermaxxing.” Many are calling fiber “the new protein.” Besides the GLP-1 push for fiber, fiber supports satiety and fits the growing focus on gut health. What’s the best way to max your fiber? Skip the ultra-processed fiber-forward products (like powders and bars), and fill your plate with fruits, vegetables, whole grains, nuts, seeds and beans. Aim for 25 to 35 grams per day to benefit your gut health and help you feel full naturally.
There are also a few more trends — collagen, beef tallow and creatine.
Collagen has been trending for a while, but in 2026, you can pick up a refrigerated product in the dairy aisle that also provides benefits for your gut and bones. At the recent Food and Nutrition Conference and Expo in Nashville for dietitians, there was collagen-infused kefir and collagen-infused coffee.
Beef tallow’s popularity has maligned seed oils (canola, sunflower and safflower oil). You may have seen ads that Steak N Shake and other restaurants now use it for French fries. While I can’t suggest replacing your olive or canola oil with tallow, the appeal seems to be for those looking for ancestral foods (your grandma may have kept a jar of bacon fat on the counter) without preservatives.
New research points to benefits from creatine, a natural energy source that can improve performance in a gym by replenishing ATP (what cells use for energy). It’s helpful for short bursts (think sprints and kettlebell swings) and also can help the body build muscle more efficiently. You can mix a supplement in a food you already consume or add more beef, fish, chicken, milk and pork to your diet. Here's a recipe for 2026. It’s from “The GLP-1 Kitchen” cookbook by Dr. Su-Ni Escobar, Liz Weiss and Rosanne Rust, all dietitians.
Cheesy egg and spinach muffins
- 5 large eggs
- 1 1/4 cups frozen chopped spinach, thawed and squeezed dry
- 2 green onions, trimmed and roughly chopped
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 teaspoon dried oregano
- 2 tablespoons grated parmesan cheese
Preheat oven to 350 degrees. Lightly oil or coat a 6-cup muffin pan with nonstick cooking spray, and set aside. Crack the eggs into a large bowl. Whisk until well combined. Stir in the spinach, green onion, cheese and oregano until well combined. With a 1/3 cup measuring cup, divide the mixture into the 6 muffin cups. Top evenly with Parmesan cheese. Bake until the eggs are set, about 18 minutes. Cool slightly, remove and serve.
Nutrition info per serving (2 muffins):
210 calories, 13 g total fat, 350 mg sodium, 5 g total carbohydrate, 3 g dietary fiber, 2 g total sugar, 19 g protein.
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.