17 Oct
2026
Every October, food researchers and grocers publish their predictions for what we will be eating next year. The 2027 forecasts are now arriving, and two of the most detailed, from menu research firm Datassential and Midwest grocer Fresh Thyme Market, paint a surprisingly consistent picture. Next year's plate looks bolder in flavor, smaller in portion, more focused on how food makes us feel, and built for busy weeknights.
Trend lists can feel like marketing, and some of these ideas will fade. But read together, these forecasts say something real about how people want to eat when budgets are tight and wellness is top of mind. Here is what stands out.
One of the more interesting ideas in Datassential's 2027 Trends Report is that familiar flavors are being reinvented rather than replaced. The firm tracks foods through what it calls the Menu Adoption Cycle, from early "inception" to everywhere "ubiquity." For 2027 it highlights late-stage concepts getting new life: banana, anchovy, mango, the old fashioned cocktail and deli salads.
"Heading into 2027, we see some later stage MAC concepts getting new life," said Jaclyn Marks, Datassential's senior publications manager and trendologist. Think of it as the culinary version of a fashion revival. Chefs and home cooks take something everyone knows and give it a twist, whether that is an anchovy butter on toast or a deli salad with fresh herbs and global spices.
Datassential also lists dishes it says have graduated into "new classics," including whipped feta, chili crisp, sticky toffee pudding, hibiscus and dirty soda. If those sound like things you have already seen on menus and social feeds for the last few years, that is the point. The trends that once felt novel are now part of everyday eating.
Both forecasts lean heavily into international cooking, but in more specific ways than in past years. Datassential's list of flavors to know includes buldak (the fiery Korean chicken flavor), doubanjiang (Sichuan fermented bean paste), falooda (a layered South Asian dessert drink) and kinilaw (a Filipino dish of raw fish cured in vinegar). Its beverages to watch include Vietnamese lemonade, koji milk, makgeolli (Korean rice wine) and the cantarito, a citrus-and-tequila drink from Jalisco.
The firm singles out Mexico City cuisine as a major theme. It found that 75% of Millennials are interested in trying CDMX cuisine, compared with 58% of U.S. consumers overall, and that pulque has grown 147% on alcoholic beverage menus over four years. Forty-nine percent of consumers say they want to try pambazos, a chile-dipped sandwich, but haven't yet.
Fresh Thyme Market's Top 10 Trends report, developed with data firm SPINS, makes the same move from the grocery aisle. "Global Flavor Mashups" tops its list, describing dishes that blend multiple culinary traditions. Its "Frozen Passport" trend points to international frozen meals as an easy, affordable way to explore world cuisine at home.
The biggest theme in Fresh Thyme's report is wellness on the shopper's own terms. "Grocery shoppers are redefining wellness on their own terms," said Cecily Martinez, a registered dietitian at the retailer. Several trends support that idea:
There is a common thread here. People want food that feels good and does something for them, but they also want treats, just in smaller, more affordable sizes. A mini dessert or a premium snack is a way to enjoy something special without a big cost or a big portion. Datassential's finding that 75% of consumers look forward to new food and beverage trends suggests people are still excited about food, even if they are eating more intentionally.
Busy schedules are shaping the 2027 forecasts as much as flavor. Fresh Thyme's "Elevated Meal Shortcuts" covers marinated proteins, meal kits and ready-to-heat meals. "Fresh from the Fridge" points to chilled snacks, dips and protein-packed bites. "Sprinkle Culture" describes sauces, seasonings and toppings that let shoppers customize simple meals, an easy way to turn plain rice or roasted vegetables into something exciting.
"The Resourceful Kitchen" rounds this out with versatile products that extend freshness and cut waste, and a bonus trend, "The Ocean Pantry," highlights tinned seafood, seaweed, kelp and algae-based products. Tinned fish in particular fits the moment: shelf-stable, flavorful and easy to dress up.
These food trends are arriving at a time when shoppers are watching every dollar. Circana's holiday purchase intentions study found that 74% of consumers expect to use money-saving measures this season. During Amazon's October deal event, the best-selling items included everyday staples like protein shakes and drink mixes, according to Numerator data reported by Chain Store Age.
That context explains why the 2027 lists feel so practical. Small indulgences, frozen global meals, flavor-boosting sauces and pantry seafood all deliver variety and excitement at a manageable price. They let people travel through food without a plane ticket and treat themselves without overspending.
Forecasts are educated guesses, and Datassential itself notes that some trends take years to move from niche to mainstream; it says it flagged Nashville hot chicken in 2014 before the flavor reached ubiquity in 2025. Watch which of these ideas start appearing on restaurant menus and in grocery store end-caps over the next few months, and which fade quietly. Mexico City cuisine, fiber-forward products and smaller indulgent portions look like the strongest bets, because they meet people where they are right now: curious, health-aware and careful with money.
This article is for general information and isn't medical advice. Talk to a qualified health professional about your situation.
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