Every January brings a wave of nutrition predictions—some backed by science, others fueled by social media hype. So how do you know which trends are actually worth your attention?
We asked MyFitnessPal’s team of registered dietitians to share their insider take on what’s coming in 2026. These are the experts who review food data, analyze nutrition research, and see firsthand what’s resonating with real people trying to eat better. Here’s what they’re predicting—and what they’d skip.
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Best and Worst Trends of 2025
Before we look ahead, let’s acknowledge what 2025 got right—and wrong.
The Best: Fibermaxxing
The clear winner among our dietitians? The rise of fiber awareness. “I am 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 Saletta, Senior Lead Nutrition Scientist, agrees: “We love to see fiber getting the love and attention that it deserves!”
The caveat? Both experts emphasize going slow. Ramping up fiber too quickly can cause bloating and discomfort, so gradual increases (plus plenty of water) are key. (1)
A Smarter Focus on Protein
Several dietitians also praised the increased attention on protein, particularly for preserving muscle mass. “With the rise of weight loss medications, protein has been in the spotlight with the focus being to preserve muscle mass in a caloric deficit,” notes Joanna Gregg, MS, RD, Food Data Curator. Lauren Cuda, MS, RD, CSP, LD, adds that “a smarter focus on protein” that includes balance with quality carbs and healthy fats was one of the best developments of the year. (2)
The Worst: Dirty Soda, Dry-Scooping, and Extreme Diets
Not everything that trended deserved the attention. Jaeger calls out dirty soda—soda mixed with flavored syrups and creamers—as a trend that “can add up to a lot of calories very quickly” while packing in added sugars and fats 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 mixing it with water or any liquid first. Saletta flags dry-scooping as “unpleasant and unnecessary.”
Meanwhile, Gregg points to the carnivore diet as “not sustainable 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 due to its high saturated fat content.
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Trends That Will Define 2026
Based on our dietitians’ predictions, here are the nutrition trends most likely to shape the year ahead.
Fiber Takes Center Stage
The dietitians predict 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, like drinks, snacks, and frozen meals” along with “more viral recipes and hacks for getting more fiber through fruits, vegetables, beans, oats, and seeds.”
Cuda anticipates both “more fiber-fortified 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 increasingly curious about how fiber affects more than just digestion. (3)
Protein Stays Strong (With a Plant-Based Twist)
Protein isn’t going anywhere. “The protein obsession will likely live on,” says Jaeger, pointing to the continued rise of GLP-1 medications and the proliferation of protein-enhanced products from coffee add-ons to protein pretzels and popcorn.
But expect a shift in sources. Jaeger predicts “a higher emphasis on plant-based protein sources such as beans,” driven partly by rising animal protein prices.
Saletta hopes 2026 brings a focus on balance: “Yes protein, but also the right amount of protein alongside all the other important nutrients and foods we need.” Gregg 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 Medications Shape Food Choices
The influence of GLP-1 weight loss medications on eating patterns is impossible to ignore. Multiple dietitians note that these medications are driving demand for higher-protein, smaller-portion meals.
Cuda predicts “a wave of ‘GLP-1-friendly’ foods marketed to shoppers using these medications,” but warns that “this term isn’t 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 of them and want to preserve their progress).”
Beans and Budget-Friendly Eating
With food costs rising globally, budget-conscious protein sources are having a moment. “Beans might have an extra special moment for costing less than other protein/fiber options,” predicts Saletta.
Jaeger agrees that beans are a standout: “Not only are beans a cost-effective source of protein as we continue to see the price of animal-based protein sources rise in the grocery store, but they also contain fiber and valuable nutrients that offer many health benefits.” (4)
This aligns with broader interest in canned and shelf-stable foods. Gregg notes that while the obsession with tinned fish may fade, “the focus of using canned and processed foods (think canned beans and high-protein dairy) as a part of a healthy diet will remain.”
Personalized Nutrition Goes Mainstream
Multiple dietitians predict that personalized nutrition will continue expanding. “From food logging to wearables and AI advancements, consumers have access to tools that can shed significant light on their current habits,” says Jaeger. “Unlocking insight into their own diet by leveraging these tools will be key in supporting the development of their personalized nutrition plan.”
Gregg agrees. “With the rise in AI, I think personalized nutrition assisted by AI will likely emerge as a trend soon,” she says.
Creatine Beyond the Gym
An under-the-radar trend to watch: creatine supplementation moving beyond athletes. “I am curious to see how creatine evolves beyond athletes and reaches more general consumers,” says Jaeger, “especially due to recently published research causing a buzz in the media.” Gregg also flags creatine as a supplement that “could become popular or trendy in the general population.”
Other Trends Worth Watching
A few additional predictions from our team:
“Girl Dinners” evolve: Jaeger hopes this snack-plate concept will grow beyond its current form to include “more balanced combinations that focus on key nutrients like protein and fiber, all while reducing items that are higher in saturated fat and salt.”
Bold flavors stick around: Jaeger predicts “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.
Ingredient transparency: Saletta expects “a push for more transparency about what ingredients are in packaged foods, and whether those ingredients are helping or hurting our health.”
The Bottom Line
If there’s one theme running through these predictions, it’s balance. Fiber is rising to meet protein’s popularity. Plant-based options are growing alongside animal proteins. Personalized approaches are replacing one-size-fits-all advice.
The dietitians’ collective advice for 2026? Focus on whole foods, prioritize both protein and fiber, be skeptical of unregulated label claims, and use the tools available to you—whether that’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 all get “obsessed with balance.”
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