Food habits are shifting again. According to McDonald’s CEO Chris Kempczinski, the changes will become far more visible in 2026.
In a recent Instagram post, Kempczinski shared his outlook on the food trends likely to shape dining next year. Before looking ahead, he reflected on his 2025 predictions, which focused on protein-heavy menus, artificial intelligence in fast food, and the growing role of sauces.
“All of those had their moment,” he said. Then, he turned to what comes next.
Fiber moves into the spotlight
First, Kempczinski pointed to fiber as a major shift in how people think about food.
“Fiber is going to be big,” he said.
Consumers are paying closer attention to gut health, digestion, and long-term wellness. As a result, meals with higher fiber content are gaining traction. The trend, often described as fibermaxing, links fiber intake to lower cholesterol levels and reduced health risks.
Notably, this view is not limited to McDonald’s. Earlier, PepsiCo CEO Ramon Laguarta made a similar comment, saying fiber could become “the next protein.” Together, these signals suggest that wellness-driven menus will continue to expand.
Sweet and spicy flavours gain ground
Next, Kempczinski highlighted the rise of sweet-and-spicy flavour combinations.
This pairing has already started showing up across fast-food menus. In 2025, brands such as Chipotle, KFC, and Taco Bell rolled out hot honey and similar sauces. The response, according to industry watchers, has been strong.
Kempczinski believes this trend builds on a broader shift. Sauces, he has said before, now matter as much as the main dish. Many customers want bold flavours they can customise. McDonald’s has leaned into this with products like its Creamy Chili McCrispy Strip Dip.
Beverages become a growth engine
Finally, Kempczinski expects beverage innovation to accelerate.
“You’re going to see a lot of beverage innovation,” he said.
Fast-food brands are already testing this idea. Over the past year, Taco Bell launched Live Más Café, while Chick-fil-A introduced Daybright, both of which focused on specialty drinks, refreshers, and coffee-based options.
This shift reflects changing consumer habits. Younger customers, especially Gen Z, drink less alcohol and show more interest in creative, flavour-forward beverages. For restaurants, drinks also offer higher margins and repeat visits.
What this means for dining in 2026
Taken together, these trends point in one direction.
Food in 2026 will focus less on novelty and more on how meals make people feel. Health awareness will grow. Flavours will become bolder. Drinks will move from side items to centre stage.
For brands, the message is clear. The next phase of dining will reward those who adapt early and listen closely to how consumers eat, drink, and choose.
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Chris Kempczinski, CEO of McDonald’s.. Photo: Getty Images
