"If you've been wondering what's next for foodservice menus in 2026, Campbell's Foodservice just handed you a roadmap. The company has released its highly anticipated 2026 Culinary TrendPulse Report, a data-driven deep dive into the consumer behaviors and culinary movements that are reshaping how operators need to think about their menus this year. Spoiler alert: it's not just about what's on the plate anymore. It's about how that plate connects to values, health goals, and cultural identity."
"According to Campbell's research, 40% of consumers are actively seeking mixed protein dishes: think half-plant, half-meat options that let diners get the best of both worlds. This "flexitarian" approach isn't about converting carnivores to veganism. It's about meeting people where they are and giving them permission to make choices that feel good without the all-or-nothing pressure. But the plant-forward movement extends well beyond the entrée section."
"But the plant-forward movement extends well beyond the entrée section. Diverse plant milks are fueling beverage innovation in unexpected ways. One standout example? The rise of "dirty sodas": those customizable, creamy soda concoctions that have taken social media by storm. Operators who tap into trending ingredients like oat milk, pistachio milk, and coconut cream are finding new revenue streams in their beverage programs."
Operators must broaden menu strategies beyond individual dishes to address consumer values, health goals, and cultural identity. AI-driven monitoring and consumer research track culinary movements from early emergence through mainstream adoption, identifying four critical trends for 2026. Plant-Forward 2.0 emphasizes mixed-protein, flexitarian dishes and expanded plant-milk beverage innovation, including customizable "dirty sodas" using oat, pistachio, and coconut-based ingredients. Flexibility and creativity in menu options create revenue opportunities across entrées and beverages. Hospitality managers and procurement directors should prioritize ingredient diversity, menu adaptability, and trend-responsive sourcing to meet evolving diner preferences and unlock new revenue streams.
Read at Food & Beverage Magazine
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