F & B
prized in Ayurvedic traditions for its restorative qualities, is emerging as both a flavour and a function – infused into broths, teas and sauces for its distinctive floral spice and calming benefits.
Spices continue to trace the map of global migration: za’ atar, sumac and baharat from the Middle East; berbere and suya spice from Africa; gochujang from Korea; and Calabrian chilli from the Mediterranean. These blends speak to an evolving consumer palate that seeks not just heat but story – a sense of where flavour comes from and who it belongs to.
Playing with texture
Texture is another defining element of the 2026 food experience.
Chewy grains, velvety sauces and layered crunches are being celebrated not just for mouthfeel but as vehicles for flavour. Chefs are experimenting with texture as a kind of rhythm in a dish, balancing crisp and creamy, dense and airy. Even desserts are embracing this tactile trend, with black sesame pastes, miso-caramel swirls and puffed rice toppings adding dimension to familiar sweets. At the same time, the line between health and indulgence continues to blur. Adaptogens like ashwagandha, nootropics like lion’ s mane mushroom and ingredients supporting gut health are now appearing in dishes that taste as good as they are functional. The wellness revolution has officially crossed from smoothie bars into fine dining.
Functional drinks on the rise
If 2026’ s food scene is about flavour layered with meaning, then the drinks world is the movement’ s sparkling counterpart.
The beverage category is expanding fast, fuelled by a desire for sensory pleasure without compromise. Pineapple, in particular, is poised to dominate as the year’ s signature note: bright, tropical, and nostalgic. It’ s being paired with mint, chilli and ginger to create drinks that are equal parts refreshment and celebration. Functional beverages continue their ascent, with adaptogenic tonics, prebiotic sodas and low- or noalcohol cocktails catering to the mindful drinker. Expect to see lattes infused with turmeric, cardamom and ashwagandha offered alongside
sparkling yuzu tonics and tulsicucumber coolers – drinks that feel like small acts of self-care without sacrificing sophistication.
Florals? Groundbreaking …
Botanicals will play a starring role, as florals and herbs continue to cross over from kitchen to bar. Hibiscus, pandan( screwpine), lemongrass and micro basil are appearing in tonics and spritzes, often accompanied by natural effervescence or tea bases.
Ultimately, the 2026 dining landscape is defined by a new kind of abundance – not of portion or extravagance, but of experience. A roasted tea cookie dusted with sea salt, a salad dressed with nettle pesto and a cocktail infused with tulsi and lime are small luxuries that resonate deeply because they connect flavour to feeling.
The year ahead invites both chefs and consumers to rediscover joy through craft and to find beauty in the balance of opposites: sweet and savoury, comfort and exploration, indulgence and intention. In an age where every bite and sip can carry meaning, 2026’ s greatest trend might simply be the return of food as a story shared through flavour. TT
24 TRADE & TASTE / 2026