Trends on the Horizon

Menu developers know that trends rarely hit all at once—they surface gradually, rising through global travel, social feeds and industry curiosity before finding real traction on menus. Here, we spotlight seven flavors and concepts poised for early adoption: Some are still on the fringe; others already are signaling broader appeal. Each offers a clear runway for high-volume operators seeking first-to-market advantage, fresh excitement and flavor systems ready for strategic exploration.

1Through the Grapevine

Grape is stepping forward as a breakout flavor—not through American nostalgia but thanks to the influence of Asian dessert and beverage brands treating it as bright, textural and modern. Early signals include Mixue’s Grape Series, with its Taro Ball Grape Tea and Grape Sundae; Korean-style grape sodas with chewy add-ins like coconut jelly; and Luckin Coffee’s Grape Fizzy Americano, blending ristretto, grape pulp and seltzer. For operators, grape offers familiar, juicy flavor, vibrant color, cross-beverage versatility and a fresh point of differentiation across teas, refreshers, coffee builds and sweet treats.

2Getting Salty

Salt is breaking through as an unexpected hero in the beverage space, fueled by the rise of functional hydration and global inspiration. From Mexico’s suero—a lime, salt and sparkling water rehydration staple—to Japan’s heat-relief drinks like salty watermelon soda, operators are tapping salt for both wellness and flavor lift. Celtic and Himalayan salts signal “natural electrolytes” cues, while salt foams and mineral-salt accents amplify flavor. As buzz around hydration rituals grows, strategic salt inclusion offers a fresh, wellness-forward way to differentiate beverages.

3The Future Is Fiber

Fiber is emerging as the next big wellness driver—an evolution in focus beyond protein rather than a replacement for it. As consumers of all ages tune into gut health, satiety and overall digestive wellness, operators have clear opportunities to build fiber into menus through ingredients like dates, chia seeds, lentils and fiber-rich grains. The key is telegraphing it. Just as protein became a menu callout, fiber is poised to follow suit, especially as brands like Sweetgreen normalize macronutrient transparency. For high-volume operators, developing a credible “fiber story” offers an early advantage in the next phase of functional eating.

4Cocoa With Benefits

Hot chocolate is entering the wellness era as consumers look for comfort with purpose. Functional builds layer nutrient-rich cacao with boosts like adaptogens, nootropics and anti-inflammatory spices. At Volta, a wellness-driven café in Nashville, a standout version of functional hot chocolate stars ceremonial-grade cacao, coconut oil, reishi, lion’s mane, ginger, turmeric, cinnamon and red maca—turning a nostalgic beverage into a personalized wellness ritual. For operators, functional hot chocolate offers a low-barrier gateway to mood, energy and focus-forward beverages while keeping indulgence at the core.

5Grapefruit Glow Up

Grapefruit is standing out as a next-gen fruit for U.S. beverage development, propelled by the growing familiarity of Asian beverage culture, where citrus is prized for both its fresh, acidic flavor and juicy, pulpy, chewy texture. Korean-inspired coffee shops are leading U.S. adoption, but the momentum is broader—seen in Taiwan’s grapefruit green teas, Japan’s seasonal citrus sodas and Vietnam’s grapefruit juices that highlight bright segments and fresh pulp. At Stringria Coffee and Tea Bar, housed in Chicago’s Gangnam Market Food Court, the Grapefruit Tea Slush is a tea-based ice slush flavored with grapefruit and topped with fresh grapefruit pulp. For operators, grapefruit’s sweet-bitter brightness and built-in natural texture offer a modern way to energize coffee and tea builds, telegraphing real-fruit integrity on menus.

6Customizable Musubi

Musubi is moving from Hawaiian comfort staple to high-impact, format-driven opportunity. Its tidy build—rice block, protein, nori—offers instant recognition and endless adaptability, making it a powerful carrier for global flavors. While Spam remains a nostalgic anchor, chefs are experimenting with other proteins like mojo pork, bulgogi beef, fried chicken and shrimp tempura, and layering with craveable accents such as gochujang mayo or furikake. As consumers seek portable, customizable, bold snacks, musubi delivers a familiar format with limitless flavor potential, from premium riffs to bowl-inspired builds.

7Koji Takes Off

Koji—Aspergillus oryzae cultivated on grains and the foundation of miso, soy sauce, sake and mirin—is fast becoming the next umami power move, shifting from behind-the-scenes ferment to overt menu star. Chefs are embracing its ability to amplify depth, tenderness and savoriness across both plant-forward and meat-centric dishes, pushing it into seasonings, brines and butters. At the same time, koji’s role in fermentation is drawing attention for its digestive and gut-health benefits, adding another layer of relevance as wellness cues rise. A notable example: INI Ristorante in Fountain Valley, Calif., menus Koji Butter Shrimp, a dish where koji drives the flavor identity. As operators hunt for high-impact flavor tools, koji offers a compelling, trend-forward path for differentiation.