CHICAGO – At the 2026 National Restaurant Association Show, foodservice innovation reflected an industry balancing multiple consumer demands at once: wellness and indulgence, affordability and quality, convenience and customization.
Exhibitors showcased how operators are adapting to changing consumer behavior with higher-protein menu items, customizable beverages, globally inspired flavors, and multi-sensory food experiences designed to stand out both in-person and on social media.
Wellness Consumers Seek Functional Benefits
The growing influence of GLP-1 weight-loss medications continued shaping foodservice innovation this year, particularly around protein, fiber, and portion size.
During the “4 Disruptors Driving Menu Trends and Innovation” session, Lizzy Freier, an executive with Technomic, noted that about one in eight Americans are on a GLP-1 or have recently taken one. Freier said GLP-1 users are increasingly seeking smaller portions, higher protein and fiber, and nutrient density while cutting back on sugary, fried, and carb-heavy foods, as well as alcohol.
Protein-forward innovation appeared across multiple dayparts at the show.
Egglife Foods, for example, showcased egg white wraps made from egg whites instead of flour with 11g protein and 1g carbs as a protein-packed, gluten-free alternative to tortillas. Italian pasta maker De Cecco highlighted its Protein Boost Pasta, blending durum wheat semolina with lentil, broad bean, and pea flours to offer 28g of protein per serving.
Snacking also received a protein upgrade. J&J Snack Foods Corp. sampled SUPERPRETZEL Protein Soft Pretzels with 10g of protein, while Wonder Monday showcased cheesecakes with 10g to 11g of protein.
Multi-Sensory Global Flavors Drive Craveability
Texture, visual drama, and globally inspired comfort foods played a major role in this year’s product innovation.
A session hosted by Mochi Foods positioned texture as “the next frontier” of menu innovation, particularly for younger consumers seeking novelty and craveable textures.
The company showcased “swavory” (sweet and savory) concepts including sweet chili mochi donut bites topped with cilantro, while Kevin Lee, COO of Mochi Foods, discussed operators experimenting with kimchi mochi donuts drizzled with gochujang sauce.
Mochi donuts, birria fusion items, Dubai chocolate-inspired pastries, Korean-inspired sandwiches, and globally influenced comfort foods appeared throughout the show floor.
Kraft Heinz sampled a HEINZ Korean Style BBQ glazed chicken tender with kimchi sesame slaw, while Lee Kum Kee showcased birria and cheese eggrolls finished with chili crisp.
Elsewhere, exhibitors layered crunchy, chewy, creamy, and crispy textures into beverages, desserts, and savory menu items designed to maximize craveability and visual appeal – reflecting how social media continues influencing menu development and consumer expectations.
About the author: Virginia Lee is a food & beverage trendspotter and founder of The Curious Foodie LLC, helping CPG brands, research agencies, and global food companies understand what’s next – so they can make smarter decisions, faster. She has advised companies on innovation and market-entry opportunities in CPG at Euromonitor International, Innova Market Insights, and Brightfield Group.
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