An interesting year: on the one hand, nothing new, on the other hand, the approach to food, dishes, products, choice in supermarkets and markets, in high-end restaurants and just street stalls is slowing down, and trends are qualitatively simplifying, says food therapist and nutritionist Anastasia Holoborodko.
In terms of nutritional value, no one has won — neither proteins, nor fats, nor carbohydrates, nor fiber. All are important, and what to emphasize is determined solely by the person's condition. In other words, personalization is crucial.
Advertising.
Fire, meat and traditional cooking methods
Trends are taking us back to the fire and the pan. The goal is to preserve the pure flavors, the integrity of the product without additional interventions. The main thing is to use less refined oils, more real food simply on fire or simply baked at high temperatures.
In line with the new food pyramid, the trend is returning us to meat, not its substitutes—whole chicken, whole duck, ribs, ground beef, grass-fed beef, wild fish and seafood—anything that delivers rich flavor and benefits without imitation. This cuisine, through fire, emphasizes the cultural heritage of cooking and the desire for purity of taste, a deeper connection to nature and tradition.
Return of fiber
This doesn't mean you have to resort to a vegan or fruitarian diet, but after all the keto-fat trends and juice detoxes, fiber is back with the fibermaxxing trend. Because without greens, vegetables, mushrooms, unrefined grains and root vegetables, there will be no healthy intestines and stable blood sugar levels, satiety control. We choose buckwheat instead of quick oatmeal, brown rice instead of white, flax bread instead of ciabatta. An important task is to optimize cell health through complex carbohydrates (whole grains, legumes, cabbage, fermented vegetables, wild plants).
Cabbage
Every year, the era of some it-vegetable comes. This year it's cabbage. Cabbage is everywhere, it's versatile, inexpensive, keeps for a long time, and is super diverse: white cabbage, broccoli, cauliflower, kohlrabi, Brussels sprouts, sauerkraut.
What makes it useful? First, it contains the substance sulforaphane, which activates Nrf2, the main detoxification pathway in the body. It is not a vitamin, but a powerful internal tool for activating the body's own defense system. In addition, it is a proven oncoprotector that works at the epigenetic level and also improves insulin sensitivity.
Brassicas are one of the main food sources of bioavailable sulfur, and sulfur is the fuel for glutathione synthesis. Without it, collagen, elastin, and keratin cannot be built (which is what makes skin and hair healthy). Brassicas are a great example of how a local product becomes global through scientific interest.
Snacks
Snacks are no longer a snack and are becoming a subject of culinary creativity. In 2026, they are considered a normal, full-fledged part of the diet. In a world where there is travel, schedules, rush hours, etc., a small snack will help to take a “healthy” step towards yourself. Today, snacks are food with an emphasis on quality, originality and visual appeal, and this applies not only to restaurants, but also to supermarkets. The main emphasis is on the quality of ingredients and functionality (added proteins, fiber).
Dietary flexibility
In 2026, many people are abandoning rigid dietary guidelines and are once again moving towards flexible eating, where there are no radical yeses and noes: the focus is on overall health and enjoyment of food. A little earlier, this was called “flexitarianism” (from the word flexible – “flexible”).
The main thing is a balance of benefits and taste, as well as a combination of mainly plant-based dishes with animal products that meet values and physiological needs. The trend is not to move towards vegan, keto, paleo and other radical diets, but to individually adapt the diet to suit one's lifestyle.
As more people choose to eat a “mostly healthy” diet, with the ability to indulge in their favorite foods without feeling guilty every now and then, this is part of the trend towards reducing food stress. Restaurants and brands are responding by offering menus that allow for a mix of different styles and dietary approaches, rather than being limited to one thing. This helps to reduce the pressure of following the “perfect diet” and focuses on individual responses to food, rather than general standards.
Traditional cuisine with a modern twist
The demand for comfort food is growing, but now it’s not just typical childhood dishes, but carefully reconstructed recipes. Such dishes tell the story of a place, a city, a country, and people who created food culture based on access to food and local context.
In 2026, the focus is on rethinking local and folk dishes through a new lens, combining traditional recipes with modern ingredients – for example, local soups with fermented additives. So classic old recipes get modern interpretations – and do not lose their authenticity. Simplicity of the highest quality.
Sensory and crunch
Crunching is soothing, that's a fact. And the sensory, visual, and texture of food are now receiving more and more attention. Tactility and texture are now part of the gastronomic experience.
Texture, aroma, and visual appeal are becoming more important: food is now valued not only for its taste and benefits. Eating is seen as a multisensory experience, not just for getting calories or following a dietary regimen.
Complex tactile combinations, new serving formats, and interactive dishes are emerging in restaurants. At home, these can be simple but perfect snacks: organic carrots, seaweed chips. This is a response to the need to feel the reality of the dish.