From fibre to tiramisu: The food trends shaping our plates in 2026

by Zaghrah Anthony

From Fibre to Tiramisu: What We’ll Be Eating in 2026

January in South Africa always sparks reflection on budgets, health goals, and yes, what ends up on our plates. As the leftover tin of Christmas shortbread disappears, we start wondering: what’s actually worth eating this year?

Food Network’s 2026 food trend forecast offers some answers, grounded not in a fleeting viral moment, but in year-long research with insights from over 30 culinary experts, chefs, food writers, and data from Whole Foods, Datassential, and Google searches. The takeaway? 2026 isn’t about gimmicks, it’s about balance, wellness, and flavour that works.

Fibre: The Unsung Hero of the Plate

If 2025 was all about protein, 2026 is about fibre taking centre stage. South Africans are increasingly conscious of gut health, appetite regulation, and blood sugar, and fibre has stepped in as a natural ally.

TikTok has even coined the term “fibermaxxing,” as influencers cram as much fibre as possible into breakfast bowls, snacks, and pastas. Expect to see ingredients like chicory root, cassava, konjac, and oats appearing on bakery labels, in snack bars, and in everyday meals. Fibre is no longer just functional—it’s quietly luxurious, prebiotic-rich, and socially shareable.

Tiramisu: Nostalgia with a Modern Twist

For dessert lovers, 2026 is all about tiramisu. Once a classic Italian indulgence, it’s getting a creative makeover in pistachio flavours, wedding cakes, coffee drinks, and café menus.

Globally, from Starbucks’ Tiramisu Latte to high-end restaurants in Philadelphia and New York, chefs are reimagining this dessert for Instagram-worthy presentation without losing its comforting familiarity. South Africans can expect local bakeries and cafés to follow suit, giving us a taste of Europe without the airfare.

Guava: The Fruit Taking Over Menus

Move over mango—guava is making its mark. Popular in Latin America and parts of Asia, guava is being embraced globally for its unique cross of pear and strawberry flavours. Google searches for guava-based drinks and desserts have surged 40% this year.

Expect everything from mocktails and smoothies to pastries and desserts to carry a guava twist. South African chefs are already experimenting with guava in fusion dishes, pairing it with local favourites like rooibos-infused syrups or tropical tart fillings.

Swavory Snacks: Sweet Meets Savoury

2026 is also seeing the rise of “swavory” snacks—treats that blend sweet and savoury in unexpected ways. Ingredients like black garlic, fermented plum, and regional Asian spices create bold flavours that satisfy cravings without artificial additives.

In South Africa, this trend dovetails with the growing appetite for mindful snacking—choices that are indulgent but also nutritionally thoughtful. Expect local bakeries and artisanal brands to experiment with sweet-savory combinations, from chocolate-coated nuts with chilli to salted caramel rooibos bites.

Dining Abroad from Your Own City

Even post-pandemic, South Africans crave authentic international dining experiences. Global franchises and regional cuisine concepts are expanding, bringing flavours from Taiwan, India, and beyond to local streets and malls.

Think Din Tai Fung dumplings, regional Indian curries, and dessert cafés offering unique spins on classics. Eating out in 2026 is about storytelling and connection, not just filling a plate.

Hojicha: The Calm Cup

Matcha may have dominated the last decade, but 2026 is giving the spotlight to hojicha, a roasted Japanese green tea with a warm, nutty flavour. Lower in caffeine than coffee or matcha, it’s perfect for unwinding anytime.

Cafés in Cape Town, Johannesburg, and Pretoria are beginning to feature hojicha lattes and chilled brews, tapping into South Africa’s growing wellness-conscious coffee and tea culture.

2026 on a Plate: Balance, Function, and Pleasure

This year, food isn’t about excess. It’s about:

  • Fibre over fads—wellness and digestion meet convenience.

  • Global flavours over gimmicks—authentic experiences, adapted locally.

  • Comfort with intention—indulgence that nourishes, not just fills.

Whether it’s a guava tart at a Sunday market, a homemade fibre-forward pasta, or a quiet afternoon with a hojicha latte, 2026’s food trends are as much about how we feel eating it as what we taste.

If there’s a takeaway for South African food lovers, it’s this: eat thoughtfully, explore boldly, and don’t be afraid to let a little nostalgia or a sweet treat like tiramisu, make its way back to your plate.

Source: IOL

Featured Image: Pexels