Nutrition trends for 2026: What registered dietitians want you to know

Every January brings a flurry of nutrition predictions—some backed by science, others fueled by social media buzz. So how do you know which trends are really worth your attention?

We asked MyFitnessPal’s team of registered dietitians to share their inside scoop on what’s coming in 2026. These are the experts who sift through food data, analyze nutrition research, and see firsthand what resonates with real people trying to eat better. Here’s what they predict — and what they’d miss.

The best and worst trends for 2025

Before we look ahead, let’s acknowledge what is right and wrong in 2025.

Best: Fibermaxxing

The clear winner among our nutritionists? Raising awareness of fiber. « I’m a firm believer that fiber is your friend, and any opportunity to shine a spotlight on this important nutrient that many of us don’t get enough of is key, » says Melissa Jaeger, RD, LD, MyFitnessPal’s Head of Nutrition. Stephanie Saleta, senior lead nutrition scientist, agrees: « We love to see fiber get the love and attention it deserves! »

The arrangement? Both experts emphasize slow motion. Increasing fiber too quickly can cause bloating and discomfort, so a gradual increase (plus plenty of water) is key. (1)

A smarter focus on protein

Several nutritionists also praised the increased focus on protein, especially for preserving muscle mass. « With the rise of weight loss drugs, protein is in the spotlight as the focus is on preserving muscle mass in a caloric deficit, » notes Joanna Gregg, MS, RD, Food Data Curator. Lauren Kuda, MS, RD, CSP, LD, adds that the « smarter focus on protein, » which includes a balance of quality carbohydrates and healthy fats, is one of the best developments of the year. (2)

Worst: Dirty soda, dry scooping, and extreme diets

Not everything that was trending was noteworthy. Jaeger calls dirty soda — soda mixed with flavored syrups and creamers — a trend that « can add a lot of calories very quickly, » while containing added sugars and fats that we should limit.

And then there’s « dry scooping, » the practice of consuming protein powder directly in its dry form—literally scooping it into their mouth and swallowing it without first mixing it with water or another liquid. Saletta notes dry scooping as « obnoxious and unnecessary. »

Greg, meanwhile, points to the carnivore diet as « unsustainable and lacking in fiber and many other important nutrients. » Cuda adds that using beef tallow, another ingredient trending on social media, as an everyday cooking fat is problematic because of its high saturated fat content.

Trends that will define 2026

Based on our nutritionists’ predictions, here are the food trends most likely to shape the coming year.

Fiber takes center stage

Nutritionists predict that fiber will be a major focus in 2026. « I believe that fiber is becoming the new protein and will emerge as a broader trend, » says Jaeger. Saletta expects to see « fiber find its way into more products, such as beverages, snacks and frozen meals » along with « more viral recipes and hacks to get more fiber through fruits, vegetables, beans, oats and seeds. »

Cuda envisions both « fiber-enriched options and practical, food-first strategies (beans, vegetables, whole grains, nuts, and seeds) aimed at better digestion, satiety, and metabolic health. » The connection to gut health research is driving this interest. As scientists learn more about the gut-brain axis, consumers are becoming increasingly curious about how fiber affects more than just digestion. (3)

Protein stays strong (with a plant-based flavor)

Protein isn’t going anywhere. « The protein craze is likely to continue, » says Jaeger, pointing to the continued rise of GLP-1 drugs and the proliferation of protein-enhanced products from coffee supplements to protein pretzels and popcorn.

But expect a change in sources. Jaeger predicts « greater emphasis on plant protein sources, such as beans, » due in part to rising animal protein prices.

Saletta hopes 2026 will put an emphasis on balance: « Yes, protein, but also the right amount of protein along with all the other important nutrients and foods we need. » Greg emphasizes that the focus should remain on whole food sources: « Think lean meats, low-fat dairy, nuts and legumes, as opposed to protein chips and bars. »

GLP-1 drugs shape food choices

The influence of GLP-1 weight loss drugs on eating patterns is impossible to ignore. Many nutritionists note that these drugs stimulate the desire for foods with higher protein content and smaller portions.

Cuda predicts « a wave of ‘GLP-1-friendly’ foods marketed to shoppers using these drugs, » but cautions that « this term is not standardized. » Her advice: develop label literacy and consider working with a registered dietitian to interpret these claims for your individual needs.

Saletta adds that we’ll see continued interest in protein and fiber, « especially as more people try GLP-1s (and come off them and want to maintain their progress). »

Beans and budget eating

With food costs rising globally, budget sources of protein are having a moment. « Beans may have an extra special point because they cost less than other protein/fiber options, » Saletta predicts.

Jaeger agrees that beans are a standout: « Beans are not only a cost-effective source of protein as we continue to see the price of animal protein sources rise in grocery stores, but they also contain fiber and valuable nutrients which offer many health benefits.” (4)

This is in line with the wider interest in canned and shelf-stable foods. Gregg notes that while the canned fish craze may be fading, « the focus on using canned and processed foods (think canned beans and high-protein dairy products) as part of a healthy diet will remain. »

Personalized nutrition is becoming mainstream

Many nutritionists predict that personalized nutrition will continue to expand. « From food logging to wearables and AI enhancements, consumers have access to tools that can shed significant light on their current habits, » says Jaeger. « Unlocking insight into their own diet using these tools will be key in supporting the development of their personalized nutrition plan. »

Greg agrees. « With the rise of AI, I think AI-assisted personalized nutrition is likely to emerge as a trend soon, » she says.

Creatine outside the gym

An Unnoticed Trend to Watch: Creatine Supplementation Goes Beyond Athletes. « I’m curious to see how creatine evolves beyond athletes and into more mainstream consumers, » says Jaeger, « especially with the recently published research that has generated a lot of buzz in the media. » Gregg also notes creatine as a supplement that « could become popular or trendy among the general population. »

Other trends worth watching

A few additional predictions from our team:

« Girls’ Night Out » takes place: Jaeger hopes this snack plate concept will go beyond its current form to include « more balanced combinations that focus on key nutrients like protein and fiber while reducing items higher in saturated fat and salt. »

Bold flavors stick around: Jaeger predicts that « swicy » (sweet and spicy) and other bold flavor combinations are « here to stay, » evolving beyond hot honey as people experiment with home cooking to save money.

Transparency of ingredients: Saleta expects « a push for more transparency about what ingredients are in packaged foods and whether those ingredients help or harm our health. »

The bottom line

If there’s one theme running through these predictions, it’s balance. Fiber is growing to meet the popularity of protein. Plant-based options are growing alongside animal proteins. Personalized approaches replace one-size-fits-all advice.

Nutritionists’ collective advice for 2026? Focus on whole grains, prioritize both protein and fiber, be skeptical of unregulated label claims, and use the tools at your disposal—whether it’s food logging, wearables, or working with a registered dietitian—to find what works for your body and your goals.

As Saletta puts it, the hope for 2026 is that we’ll all be « obsessed with balance. »

The post Nutrition Trends 2026: What Registered Dietitians Want You to Know appeared first on MyFitnessPal Blog.

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