2026-2027 TASTE TRENDS: SHAPING THE CULINARY CULTURE
The culinary scene is defined by rapid and constant change inspired by those with an insatiable passion for food, whether connoisseurs, home cooks, or professional chefs. Their unrelenting enthusiasm, boundless creativity, and exceptional skill drive innovation. Explore a melting pot of exciting new flavors and dishes in the up-and-coming Taste Trends of 2026-2027.
ALTERNATIVE PROTEIN SOURCES
Consumers are acquiring a taste for lab-grown or plant-based meat and dairy substitutes because of the economic, environmental, and ethical challenges that come with animal products. Chefs are adding vegan dishes made with sustainable protein alternatives to their menus, which continues to be well-received and is becoming a standard.
TREND INSPIRATION:
INNOVATE THE TASTE
- Use of kamansi, langka or banana heart (puso ng saging) as replacement of meat to make patties.
- Use of non-dairy milk like soy, almond or coconut milk to replace dairy in the original recipe.
SHAPE THE CULTURE
- Offer non-dairy desserts or cakes
REDEFINE THE SEGMENT
- Coffee shop
- Fastfood
- Catering
FUNCTIONAL BEVERAGES AND SNACKS
There has been a rise in the demand for products and dishes with therapeutic benefits, like superfoods, adaptogens, and medical mushrooms, as more people are growing increasingly health-conscious. This has led them to lean toward food and drinks that boost immunity, build physical strength, and enhance cognitive function.
TREND INSPIRATION:
INNOVATE THE TASTE
- Use of turmeric & ginger as base for mocktail drink
- Use of turmeric powder as additional flavor seasoning for snacks
- Use of kamote tops or talbos ng kamote for snacks
SHAPE THE CULTURE
- Offer mocktail drinks that have functional benefits instead of cocktail drinks
- Offer appetizers that use ingredients which have functional benefits
REDEFINE THE SEGMENT
- Ready to drink manufacturers
- Resto-bar
- Juice Bar
GUT HEALTH AND FERMENTED FOODS
Diners are adopting a well-rounded approach to nutrition. They favor aged products rich in probiotics and antioxidants that encourage proper digestion and holistic wellness. These products are saturating the market and revolutionizing the culinary landscape – chefs are using them to create dishes that transform conventional recipes into healthy meals.
TREND INSPIRATION:
INNOVATE THE TASTE
- Use of buro to be incorporated in some sauces of grilled or fried fish
- Use of probiotic & prebiotic into drinks being offered
SHAPE THE CULTURE
- Kesong puti for desserts like cream cheese pie
REDEFINE THE SEGMENT
- Restaurants
UPCYCLED AND ZERO WASTE PRODUCTS
Food scraps take up a large portion of waste materials. The culinary community has vigilantly responded to this by tapping into up-cycled and repurposed ingredients. Countless kitchens are adapting this creative and resource-efficient method to reduce their carbon footprint, while eco-sensitive guests are embracing zero-waste products and dishes everywhere.
TREND INSPIRATION:
INNOVATE THE TASTE
- Use of orange peels for rib-soup or soy chicken
- Use of fruit fiber from extracted juice for cakes or bar
SHAPE THE CULTURE
- Offer candies made from fruit peel
- Use dried fruit peel for cocktail or mocktails
REDEFINE THE SEGMENT
- Restaurants
- Bar
- Dessert shop
REVIVAL OF REGIONAL DISHES
Kitchens all over the country are preserving ancestral recipes while staying relevant by reinventing them with a modern edge. This is captivating locals who long to connect with their roots and take pride in their rich culture and heritage. On the other hand, it is enticing foreign visitors eager to experience authentic Filipino cuisine.
TREND INSPIRATION:
INNOVATE THE TASTE
- Offer as sandwich filling popular regional grilled, cured, processed meat
SHAPE THE CULTURE
- Highlight or have a separate category of regional dishes on the menu
REDEFINE THE SEGMENT
- Restaurant
- Coffee shops
HEIRLOOM INGREDIENTS
Locals are beginning to appreciate the value of native produce or livestock unique to their regions. These products are cultivated using ancestral farming methods handed down over generations, giving them a deeper and richer flavor – they are inspiring a new generation of chefs who bring not only the taste, but also the cultural significance of their dishes into focus.
TREND INSPIRATION:
INNOVATE THE TASTE
- Each region, province, or family has unique heirloom recipes passed down from generation to generation (i.e. distinct styles of preparing tapa) that can be revived and offered as appetizers, main courses, or snacks.
SHAPE THE CULTURE
- Highlight or have a separate category of heirloom recipes on the menu
REDEFINE THE SEGMENT
- Restaurant
- Coffee shops
- Caterers
- Kiosks
SPECIALTY DRINKS WITH LOCAL INGREDIENTS
Craft coffee shops and bars are adding a touch of native flair to their beverages by infusing them with regional ingredients. Local and foreign diners continue to be pleasantly surprised by the refreshing blend of floral, tangy, or earthy flavors in classic beverages.
TREND INSPIRATION:
INNOVATE THE TASTE
- Utilize abundant regional fruits in coffee, cocktails, or mocktails. Use ingredients like ginger to mimic alcohol’s heat, and create desserts or appetizers inspired by local root crops like sweet potato.
SHAPE THE CULTURE
- Highlight or have a separate category of local dishes on the menu
REDEFINE THE SEGMENT
- Restobar
- Coffeeshops
IMMERSIVE DINING EXPERIENCES
The culinary industry is adapting to progress and harnessing the potential of technology – enhancing the dining experience. AR (Augmented Reality), VR (Virtual Reality), and 3D projection mapping allow chefs to provide guests with a multi-sensory platform for diverse narratives through each dish.
TREND INSPIRATION:
INNOVATE THE TASTE
- Conceptualize the menu and dining experience in collaboration with an AR (Augmented Reality) or VR (Virtual Reality) expert to create an immersive, tech-enhanced culinary journey.
SHAPE THE CULTURE
- Design the menu that will be applicable to augmented or virtual reality
REDEFINE THE SEGMENT
- Fine dining experience
- Restaurants of amusement parks
CHEF-LED FOOD EXPERIENCE
Food is taking on an elevated role as a conduit for storytelling, self-expression, and conversation. Each dish is a vessel that carries Filipino culture, heritage, and traditions, which locals are thrilled to share with the rest of the world.
TREND INSPIRATION:
INNOVATE THE TASTE
- Collaborate with international chefs to develop regular menus, seasonal dishes, or limited-time offerings
SHAPE THE CULTURE
- Showcase the finest regional or heirloom dishes and cooking techniques at food expos to highlight culinary heritage
- Create a pop-up in an international restaurant where diners are open to exploring global cuisines
REDEFINE THE SEGMENT
- Restaurant
LOCALVORE MOVEMENT
Chefs are developing an affinity for regional and seasonal ingredients as their guests grow closer to nature. Supporting native crops and livestock fosters a steady food supply, reduces food miles, and allows local ecosystems and agricultural industries to thrive.
TREND INSPIRATION:
INNOVATE THE TASTE
- Develop dishes that highlight the familiar flavors of Filipino cuisine by drawing parallels with global favorites – like Kare-Kare’s peanut sauce to Indonesia’s Gado-Gado, or Tinola as a soupy take on Hainanese Chicken.
SHAPE THE CULTURE
- Work with farmers on what they plant and harvest so that those can be incorporated when coming up with recipes
REDEFINE THE SEGMENT
- Restaurants
Plan your next menu with these potential trends, and become the future of the culinary world.
Catapult your food business into success with the latest and biggest trends in the dining industry! Contact your TasteSetters® representative now.
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