Chartwells Higher Education's 2026 Fall Flavor Forecast highlights five food trends for college campuses, including micro meals, functional beverages such as electrolyte drinks and prebiotic sodas, and botanical teas such as chai and matcha. Other trends include a focus on gut health with fiber-rich foods and sensory eating that emphasizes texture.

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Sandwiches are making a comeback on restaurant menus this year, taking the spotlight with inventive carriers and creative ingredient combinations. Chains like Jamba, previously known for bowls and smoothies, have entered the sandwich space, while established brands are revamping their offerings with new breads and signature sauces. From hash brown patties acting as breakfast sandwich carriers at Bojangles to Korean-inspired flavors at Wayback Burgers, restaurants are reimagining the classic sandwich.

New Mexican cuisine is gaining recognition for its unique blend of Indigenous, Spanish and Mexican influences, with chefs in Taos, Santa Fe and Albuquerque showcasing local ingredients such as corn, beans, squash and wild botanicals. Restaurants such as / shed, Juliette and Campo are leading the movement, highlighting the region's culinary diversity and rich history.

Eggs, a versatile and affordable source of nutrients, can be part of a heart-healthy diet when limited to one per day, according to registered dietitian nutritionist Amy Brownstein. They provide essential nutrients like protein and choline, which support muscle and brain health. While past research linked eggs to higher cholesterol, recent findings dispute this, highlighting benefits such as reduced stroke risk and improved cognitive function.

The FDA is investigating 10 foodborne illness outbreaks, primarily linked to produce, eggs, cheese and infant formula. The most significant involve cyclosporiasis from iceberg lettuce, with over 11,000 cases in Michigan alone. Other outbreaks include Salmonella, Listeria, E. coli and Clostridium botulinum. Experts attribute the high number of investigations to better detection methods and a more interconnected food supply, and they urge consumers to practice good food safety habits.

Tom Colicchio's Thai-style radish and watermelon salad has been named the best watermelon salad in a test by Food & Wine magazine, praised for its bold combination of sweet, spicy, savory and acidic flavors. Other notable recipes include Damarr Brown's watermelon-cucumber salad, Jacques Pépin's watermelon salad with feta and mint, and Ana Sortun's watermelon and tomato salad with spicy feta sauce.

Chef Josh Boutwood has launched a menu at The Test Kitchen in Manila that focuses on single ingredients, allowing each to shine through various techniques. Dishes include tuna with leche de tigre, a pumpkin dish with multiple preparations and American lobster with crustacean sabayon. "I want to go back to basics," Boutwood says. "I want to focus on one ingredient per dish and see how far I can take it."