Beyond the Plate - Excellence

As Irish foodservice steps into a new year, menus are becoming simpler — and smarter. In 2026, the focus is firmly on food that makes people feel good, not just full. Gut health is moving from wellness niche to menu mainstream, shaping how cafés, restaurants, bakeries, and caterers develop dishes that deliver comfort, functionality, and everyday nourishment.

This edition explores how “fibre-maxxing” and nutrient-dense, recognisable ingredients are influencing menu decisions across Ireland. Consumers are actively seeking foods that support digestion, deliver lasting satiety, and feel naturally beneficial — without sacrificing flavour or familiarity. The result is a shift toward functional ingredients, plant-forward choices, and time-honoured processes like fermentation, reinterpreted for modern foodservice.

Consumer interest in digestive wellness and “gut health” is moving firmly into mainstream eating, not just niche wellness menus. Industry trend reports and market forecasts identify fibre-forward eating — especially prebiotics and functional fibres — as a top dietary focus for 2026, driven by demand for meals that support satiety, metabolism and overall wellbeing. This is amplified by movements like “fibre-maxxing,” where high-fibre diets are promoted for digestive benefits, and by gut-centric innovation in beverages, snacks and prepared foods that integrate pre- and probiotic functionality.

Source: https://khni.kerry.com/articles/digestive-health/the-rise-of-fibremaxxing-and-why-it-deserves-attention/

The 2026 food landscape is seeing fibre extend far beyond traditional cereals: bakery, snack and grab-and-go categories are rapidly incorporating high-fibre ingredients such as oats, pulses, chicory and inulin in breads, crackers, bars and more. Functional fibres are being used to boost digestive benefits and satiety, with brands and operators highlighting fibre content on packaging and menus alike. Analysts forecast that fibre-forward formulations will influence everything from pasta and bread to ready-to-drink products, reflecting the growing consumer preference for products that support gut health.

Source: www.goodhousekeeping.com/food-products/a69622072/nutrition-trends-2026

Fermented foods — long prized in traditional diets — are experiencing renewed interest as part of a functional, flavour-rich movement. Kombucha, kefir, kimchi, sauerkraut and other cultured items are growing on menus and in retail due to their natural probiotic content and gut-health associations. Market analysis shows strong growth in fermented products and condiments, underlining both their digestive benefits and their ability to add complexity to dishes. Even plant-based ferments and novel applications (e.g., fermented condiments) are becoming part of the 2026 trend narrative.

Source: www.innovamarketinsights.com/trends/food-and-beverage-industry-trends-may-2025

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Plant-forward eating continues to evolve from alternative to meat toward celebrating whole vegetables, legumes and grains as the centre of the plate. Recent trend reports show that plant-centred menus are not only about plant-based substitutes but about using simple, versatile ingredients to craft satisfying, flavourful meals. This shift supports broader wellness, sustainability and satiation goals, and allows operators to innovate without over-reliance on ultra-processed alternatives.

Source: https://www.ukhospitality.org.uk/2026-trend-report-the-rise-of-plant-forward-menus

Clean-label expectations — characterised by short ingredient lists and familiar components — continue to gain traction across foodservice. Operators are responding to consumer demand for transparency by reducing reliance on artificial additives and overly complex formulations, instead choosing whole, recognisable ingredients. Trend forecasts cite clean labels and simple ingredient narratives as key drivers of menu appeal in 2026, aligning with wellness, sustainability and gut-health motivations.

Source: https://www.birchallfoodservice.co.uk/food-trends-2026

Welcome to the first 2026 edition of Beyond the Plate from Excellence.

Fibre-maxxing in bakery and snacks

Fermentation finds its footing

From sourdough and cultured dairy to kimchi, krauts, and fermented condiments enhancing flavour and digestion.

Clean and Simple Ingredients Lists

Fewer components, more
transparency, and ingredients
customers recognise and trust