This season, think beyond flavor trends. In 2026, it's texture that diners eagerly anticipate the most — especially if there's contrast. According to a recent survey, 71% of consumers say that mouthfeel defines how much they like a product.1 Look to the popularity of Dubai chocolate — the decadent, creamy pistachio filling combined with the addicting, crispy crunch of kataifi creates a surprising sensory experience consumers crave.
Create your own texture-elevated menu by taking tips from other international cuisines that have long mastered the art of contrast. From crispy chili oil to bouncy mochi, there are textures all around the world you can bring in to delight your guests' palates. Let's crunch away at the top trending food textures:
Crunchy + Creamy
For the ultimate, high-protein starter option, consider a charcuterie board with various dips from around the world — whipped Nature's Best Dairy® Cottage Cheese topped with crispy chili oil; creamy feta dip topped with crispy roasted chickpeas; or roasted red pepper hummus topped with toasted Magellan® Pine Nuts. Serve with a variety of crisp, crunchy vegetables — Peak Fresh Produce® also comes in pre-cut options, saving you time and labor costs!
Try a summer seasonal roasted corn chowder topped with crumbled Cojita, a squeeze of lime, Contigo® Fresh Avocado and Contigo® Corn Tortilla Strips for a flavorful soup starter from south of the border.
And for the ultimate crunch there's nothing better than perfectly crisp Perfectly Southern® Fried Chicken Tenders — simply drizzle with decadent hot honey or for a mediterranean twist, whip up a garlic aioli with Greek yogurt.
Chewy + Bouncy
This combo reigns as a favorite of Gen Z, who find delight in foods that are stretchy or bouncy and shift as they chew.2 Look toward Asian cultures for inspiration in this category — the textures of mochi, boba pearls, and gummies have become increasingly popular through the mainstreaming of bubble tea and other Asian desserts.
Though we typically see mochi served as ice cream, the sweet rice dough can also be used in savory dishes to add an extra chew with the same appeal as sticky rice. Mochi can be skewered and grilled until the outside is crispy. Then serve with a sweet/spicy glaze for an unexpected rice to pair with some grilled chicken and Asian Pride® Edamame.
For mains, look to various pasta shapes that create a bouncy mouthfeel. Bucatini's hollow shape makes for a good bite between the teeth, as does udon's thick, springy texture.
Airy + Crispy
Another popular texture is the airy dryness of dried fruit and aerated snacks like Magellan® Sun Dried Fruit. They win for their indulgent feel while still being light with a melt-in-your-mouth texture. These can be served as great grab-and-go snacks, desserts, or even toppings on your desserts, entrees, and cocktails.
Puffed quinoa, chickpeas, and rice cakes can be sprinkled onto soups and salads for a cloud-like crunch. Freeze-dried fruit and candies are popular sprinkled on top of a layer of cold foam on lattes, or as garnishes on cocktails. Airy toppings also serve as a good balancer — lightening up the load of a rich dessert like chocolate mousse, or a rich entree or soup.
An easy, people-pleaser way to introduce this texture is a simple tempura batter — it's lighter airy feel doesn't feel as greasy and heavy as typical fried foods, so it's a good way to introduce something new to the masses. Try tempura battered green beans as a quintessential app.
Ultimately, there's no magic combo — the more contrast, the better! So, get creative, have fun, and, yes — play with your food!
1. bakeryandsnacks.com: why texture is the new flavor
2. foodprocessing.com: flavor and ingredient trends