From meat cups to kimchi: What we’ll be eating in 2026

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From meat cups to kimchi: What we’ll be eating in 2026

If you need any proof that protein is still in, Chipotle’s new “meat cups” are Exhibit A.

They are part of the fast-casual chain’s new “high protein menu.” Customers can buy a 4-ounce cup filled with adobo chicken or steak for $3.82.

University of Virginia 2005 graduate Becky Krystal is the Washington Post’s recipes editor. She spoke with UVA Today about the food trends she expects to see in 2026.

And protein was the first thing on her list, just like last year.

Protein

“Protein has been talked about for a while now,” she said. “We’ve written about it from all kinds of angles, and obviously, we’re still seeing a lot of those kinds of specialty products coming out that will supposedly help you increase your protein intake.”

Becky Krystal says to watch for more hype around protein and new products infused with fiber. (Contributed photo)

She even sees the tenacious trend’s staying power in her inbox. “I was just looking through the pitches I’ve gotten from PR people … and it seems like it’s still going to be a thing,” she said.

Krystal said most people already get enough protein without eating protein-infused popcorn or water. However, she cautions that doesn’t mean companies will stop trying to sell you protein-enhanced products.

“From a home cook perspective, I think the best things are to continue trying to incorporate more whole ingredients into your diet, as opposed to relying on supplements or snacks that you probably shouldn’t be eating that much of anyway,” she advised. “The best thing to do is incorporate legumes and nuts and yogurt into your everyday recipes. There’s animal protein, too. We’ve heard a lot about red meat (not being the best) answer to that. So, maybe try focusing more on fish.”

Fiber, the new protein

Krystal has been wondering what the next protein-like craze will be. She predicts it will be fiber. “I have been getting a lot of pitches about fiber,” she said. “I just looked through my emails, and I’m getting high-fiber breads, or flours, or snacks, or pasta, even powders – which, where I came from, that was called Metamucil.”

Her editorial calendar for 2026 will include articles about roughage. “Unlike protein, people are probably not getting enough fiber,” she said.

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Like protein, Krystal says the easiest way to increase fiber intake is by eating more whole foods that are high in fiber, rather than paying a premium for trendy fiber-enriched products.

That means adding beans, nuts, fruits and vegetables to your diet. “You can also incorporate other things into your various recipes that give them a little bit of a fiber boost, like chia and flax seeds. They’re great in smoothies or oatmeal or puddings,” she said.

Gut Health

Krystal and her team have noticed that people are increasingly willing to discuss their gut health. That’s probably why kimchee has become so popular in the United States.

The fermented Korean dish, which typically features napa cabbage, salt, a seasoning paste and sugar, helps with digestion.

“Kimchi and fresh pickles … those are all things that are really easy to work into cooking as well,” she said. “I love kimchi in a grilled cheese.”

“It does seem to be one of those things where I feel like every time I go to the grocery store, there’s some new bougie-style brand of fermented foods in the refrigerated aisle or the produce aisle,” she said.

We asked Krystal if she had any thoughts on why brands and consumers seem to be so obsessed with the next thing, whether it be protein, fiber, or gut health.

She thinks part of it is that people are “constantly looking for a silver bullet,” whether for losing weight or feeling better in other ways.

“I feel like people just want a solution, so they look to these single-minded types of products or trends (as) almost a shortcut,” she said. “And, of course, it’s a lot more nuanced than that.”

Krystal offers this as well as a , a couple of tried-and-true Washington Post easy weeknight dinners, as a way to set you on the path to healthier eating in the new year.