“Fiber is the new protein,” according to Datassential’s 2026 trends report*. Why? Platforms like TikTok and the latest weight loss medications have led the charge. Fiber is said to naturally increase the GLP-1 hormone in the body, and social media has a new trend called fibermaxxing. The two combined make for a powerful push for this once humble nutrient.
So much so that, according to Datassential, 54% of consumers are now interested in high-fiber foods and beverages, yet only 22% of operators have been fully taking advantage of this trend. That’s one ripe opportunity for your restaurant to stand out.
Should you start naming menu items “high-fiber this” and “fiber-rich that?” Not necessarily. Unless your concept has a very specific focus on macronutrients, it is more effective to include the name of the fiber-filled ingredient on your menu. This approach keeps taste buds tantalized while appealing to those fibermaxxers who know what to look for.
Legume Legends
Consider Contigo® Canned Beans your BFF in delivering on fiber-rich foods while appealing to the masses. Black beans and chickpeas are already fan favorites, and they each deliver a whopping 12 to 15 grams of fiber per cup — that’s 50% of the recommended daily intake.
Black bean soup is a clear seasonal winner, while a rich and decadent Pumpkin Hummus offers a fresh fall twist that’s perfect for shareable appetizers or snack boards. Crispy, seasoned roasted chickpeas are also having a moment and are an easy addition to a salad or a texture topper to a soft puree.
Or consider a Moroccan twist by serving crispy chickpeas atop harissa- and cumin-spiced roasted sweet potatoes with a citrus tahini dressing, and a finish of Peak Fresh Produce® Spinach chiffonade and diced fresh tomatoes for more fiber and flavor.
Whole Grain Goodness
Magellan® Quinoa is a win-win. High in both protein (compared to grains) and fiber, it is an incredibly diverse ingredient that many health-conscious diners will clock on a menu. For an instant flavor-bomb side, cook quinoa in stock and salt, then fold in feta cheese and sliced green olives.
The bright, Mediterranean-inspired flavors pair beautifully with lighter seafood options like shrimp, mahi mahi, or Bay Winds® Faroe Islands North Atlantic Salmon, creating a balanced entrée that feels both satisfying and fresh. Combine it with a quick avocado puree using Contigo Avocado Pulp to take the pressure off the kitchen while boosting the fiber and the texture profile of the dish.
At six grams of fiber per cooked cup, barley is experiencing a restaurant renaissance. Create a twist on traditional risotto and grain bowls by folding in cooked barley instead of replacing the base entirely. A half and half blend adds texture, stretches ingredients, and gives diners familiarity with a wholesome upgrade.
Its nutty flavor and chewy, pasta-like texture surprises and delights diners while forming the perfect canvas to soak up a variety of bold and savory flavors. As cooler weather rolls in, feature it in hearty seasonal dishes like Grilled Shrimp and Mushroom Soup with spinach, where it adds satisfying texture and wholesome appeal to every spoonful.
Brunch Boosts
Add fiber to your trending brunch menu with a Chia Honey Almond Pudding Parfait. Mix chia seeds with Greek yogurt, milk, then layer this “pudding” with fresh fruit or fruit compote (raspberries and blackberries are fiber champions) almonds and oat crumbles for texture and even more fiber.
Cross-utilize brunch black beans, sweet potatoes, spinach, and avocados to create a breakfast bowl the fibermaxxers will be posting about. The beans, sweet potatoes, and spinach become the base, topped with avocado puree, salsa, and a sprinkle of those chia seeds to widen the eyes of any health-conscious diner.
With more than half of diners currently seeking fiber-rich foods and just a fraction of menus meeting the moment, the operators who act now will be the ones diners remember.
*Datassential, 2026 Food and Beverage Trends Report