Favored Food Trends From The FDR Team

It’s that time of year when all of us in the business of menu development are eager to see what the reports say about emerging food trends. At FDR, it’s no different. Here’s what our team has to say about what’s ahead.

Waffles, Waffles, Waffles

FDR Co-Founder Richard Keys says, “I’m bullish on waffles and see this 4,000-year-old food taking on a new spin in 2026. I see an opportunity for restaurants to leverage house-made and manufactured waffles, like those from our manufacturing partner Hartybake.

Waffles are about as perfect a food as you can get for a limited time offer. Done right, waffles photograph beautifully, share easily, and are elevated by both sweet and savory flavors. Plus, waffles are a blank canvas for everything from appetizers to sandwiches to desserts. Think: Sampler platter of cinnamon and sugar waffles with a chocolate dip next to a steaming croque monsieur with a gruyere dip.”

Added Fiber

Sr Director of Business Development, Carmen Morgan, wants you to start paying attention to added fiber to products and recipes.

She says…

“I’m seeing online influencers and manufacturers starting to focus on balancing protein with fiber and other macronutrients, because it’s not only about loading our diets with protein. I’ve noticed several bread and pasta products, in particular, highlighting added fiber and the low ‘net carb’ number that so many following low-carb diets or taking GLP1s are concerned with.

In 2026, I’m ready for greater emphasis on added fiber in manufactured foods, not only added protein. This is an opportunity for restaurants to refine menu items with this in mind, too.”

Air-Fried Snacks

FDR’s Ponch Romero’s top food trend pick for 2026 is all about air-fried snacks.

He says, snacks like air-fried potato chips, veggie chips, chickpeas, and even dehydrated cheeses finished in the fryer make for the perfect middle ground between craveable indulgence and better-for-you cooking.

That super hot air circulated in the air fryer creates a crispy texture on the outside and a soft texture inside. Whatever you’re making, you will get that golden color and, the best part, a satisfying crunch without the heavy greasiness.

Mushroom Chips and Fortified Foods

FDR’s own Randy Gier is doubling down on mushrooms.

You’ve no doubt seen them added to teas, sodas, mocktails, cookies, chocolate, almond butter, and even supplements. In 2026, you can plan to see more mushroom-fortified foods, along with ready-to-eat mushroom jerky, tempura, crackers, and chips, like Popadelics Crunchy Mushroom Chips.

Restaurant brands would be wise to capture consumer interest in mushrooms. Those following trends, those seeking the mood and health benefits of some mushrooms, and those seeking an alternative meat option with minimal processing are paying attention and will be looking for more mushrooms on the menu.

Good news is there are many mushroom varieties to choose from….turkey tail, lion’s mane, tremella, shiitake, porcini, maitake, chaga, reishi, oyster, and on and on.

A Tamarind and Chili Flavor Combo

Research & Development Chef Danny Romero says a Tamarind and Chili flavor combo will define some menus in 2026, something he’s eager to see, especially since he grew up on the flavors in candy and beverages.

The Tamarind and Chili combo is already showing up in R&D, beverage/bar programs, and global street food–inspired dishes, and that’s why I think it will become a mainstream flavor profile in 2026, especially in the U.S. It’s bold but not polarizing. Guests who “don’t like spice” still tolerate tamarind heat blends

The combo hits consumer cravings for tangy/acidic flavors (replacing lemon/lime in many places), naturally sweet flavors, and heat. Who doesn’t love complex spice?

A Tamarind and Chili blend is culturally flexible. Works in: Mexican, Indian, Thai, Filipino, Caribbean, Middle Eastern, and even gastropub concepts.

It’s a flexible ingredient too. Pairs with everything, including chicken, shrimp, veg, and cocktails. Brands interested in creating signature sauces or drinks can’t go wrong here.

Texture to the Max

We all know that combining tastes to balance acidity, spice, and sweetness elevates food and drink. But it seems not everyone appreciates the value in combining textures. Think: Croutons or seeds on a salad with a soft cheese or a sticky-sweet gummy candy coated in dozens of crunchy, tart candy pieces. We’re seeing more drinks with mix-ins, which I love, but I’d also love to see more toppers on the plate, too. I know I’m not alone.

Chewing is a full sensory experience – taste, touch, sound, smell, sight. Chewing brings blood flow to the face and brain. It strengthens our jaw muscles, which helps us breathe better. There’s even research that found elderly people who are able to chew hard foods have a lower risk of cognitive impairment.

Bring on the texture!

To Sum Up

The FDR team has its eyes on many food trends, but waffles, fiber, air-fried snacks, mushroom chips, fortified foods, tamarind and chili, and finally, high-textured foods are the standouts at our office.

Read more about our trend analyses in the FDR blog archives:

What Restaurants Need to Know About Cheese Trends
Sweet And Salty Flavor Combos For An Always-Trending Sandwich
2025 Restaurant Burger Trends