This year has really started off with the Great Wave of motivation. More than any year before, I’ve noticed that most people I follow started their year off with in-depth vision boards, realistic, achievable goals, and a quest to enter their fitness era in 2026. And while this motivation usually lasts as far as the first two weeks of January, there’s something else in the air this year! Everyone’s on top of their game, with their weekly workout routines, healthy, balanced diets, and very carefully scheduled cheat days. This could really just mean one thing: in the summer, we’re about to witness fitness all around us, in food and in people’s lifestyles.
This summer, we’re about to be all about clean, healthy eating, 75-hards throughout the year, zero-proof drinks, and choosing farm-to-table over manufactured. This isn’t about to be the summer of safe Caesar salads and predictable mango desserts. We’re prepping to witness the summer of bold flavours like umami, healthy gut glow-ups, and eating for the mind, body, soul, and heart! In other words, wellness is really the only way ahead.
Summer 2026 is leaning into experimentation. Sweet is meeting spice. Bitter is becoming delicious (because literally, why is everyone still so obsessed with Matcha?). Fermented foods are confidently stepping onto cocktail menus and small plates. We’re seeing a shift from food that fills you to food that’s functional and meaningful—whether that’s supporting your gut, boosting your energy, or just making you feel good about yourself at work. Think: a whole lot of healthy teas, daily workouts without skipping out, gut-friendly foods, and all things chilli oil-flavoured.
After years of comfort-core and nostalgia eating (yes, I’m looking at you, over-the-top milkshakes and carb-on-carb lovers), this season is leaving all that behind. Ingredients are taking centre stage—not just for how they taste, but how they photograph, how they function, how they make you feel.
So, read on for the trends that are set to be all over your food this summer. And in case you were wondering how you can stay ahead of the curve (or at least not Google ‘what is umami?’ in the midst of dinner), this will be your cheat sheet for what’s set to dominate your menus, plates, meals, and Instagram stories all summer long.
Functional & Gut-Friendly Eating
We’re all well in touch with the popular social media adage “cool girls have gut issues.” We live in an era where manufactured food is impossible to escape, which only makes gut issues far more prevalent—especially in women—than they’ve ever been before. But in the summer of 2026, no more! This summer is going to be all about feeling good on the inside—even more than on the outside. We’re going to be hyper-focused on fibre, fermented foods and functional ingredients that taste good and feel good.
What does that actually mean on a plate? Expect to see a lot of seeds: chia, flax, pumpkin, soaked basil seeds, and whole grains, all of which will work their way into everything from breakfast jars to desserts.
Fermented foods are also becoming more popular, but not in a way that feels intimidating. Kombucha has become the latest trendy drink, and restaurants are adding house-fermented pickles, probiotic condiments, and cultured ingredients that bring tang and depth to their dishes. The draw isn’t just better digestion—it’s also about taste. That sharp, slightly funky flavour makes summer meals more lively and interesting. Even drinks are getting a functional twist, with coolers made from ingredients like aloe, kokum, or apple cider vinegar. These drinks hydrate and help with digestion. They’re refreshing, a bit tart, and great for your gut.
What’s interesting is that this trend doesn’t scream “diet culture.” It feels less about restriction and more about optimisation. You can still have dessert—it might just come with fibre, seeds, or yoghurt cultures folded in. You can still snack, but make it roasted chana instead of deep-fried snacks. In short, functional eating this summer isn’t about punishing your body. It’s about fuelling it!
Chia Seeds Are The Star Of Every Dish
If there’s one ingredient that’s taking over menus and home kitchens this summer, it’s chia seeds. Once relegated to predictable breakfast puddings, they’ve evolved into a far more versatile and far more interesting component of everyday cooking and eating.
The reason, of course, is the sheer nutrition and practicality of their use. Chia seeds are naturally rich in fibre, omega-3 fatty acids, and plant-based protein, which makes them a non-negotiable pick for functional eating. As more diners look for foods that support digestion and sustained energy—without feeling heavy in heat—chia offers an easy, unobtrusive upgrade.
Beyond simply soaking them in puddings (which, of course, is a great way to consume them on their own), chia seeds are now being incorporated as a structural ingredient. It thickens dairy-free smoothies, adds texture to fruit compotes, stabilises vegan desserts, and even works as a binding agent in plant-based baking. In beverages, lightly soaked chia brings a subtle texture to coolers and iced teas—an understated but refreshing contrast in warm weather.
There’s also a visual element at play. When hydrated, chia develops a delicate, pearl-like appearance that adds dimension to layered desserts and breakfast bowls. It feels more texturally satisfying and whole in form!
Cocktail Slushies!
If summer 2026 had a signature drink, it would almost certainly be served semi-frozen.
Cocktail slushies are making a strong return—but this time, they’ve shed their overly sweet, artificial image. What was once associated with syrup-heavy beach bars has evolved into something far more sophisticated. Today’s versions are ingredient-forward, balanced, and surprisingly nuanced—I had a wine slushie just last month!
In rising temperatures, even a well-made martini can feel too sharp, too warm. A slushie, on the other hand, offers immediate relief. The crushed ice softens alcohol’s edge, allowing flavours to open gradually as the drink melts and helping taste-sensitive beginners ease into the beverage. It’s serious mixology at its very best!
Bars are leaning into seasonal fruit: watermelon with tequila, mango with rum, jamun or kokum mixed into gin-based blends. Citrus-driven classics are being reworked into frozen versions, and even espresso martinis are getting an icy interpretation. The format invites experimentation because texture becomes an integral part of the experience.
Another version of these is boozy floats: wine with vanilla ice cream, gin with mango ice cream, and the like. Hence, this summer is about to be all about your favourite cocktails in their coldest form!
Black Currant As Flavour of the Year
McCormick’s 2026 pick for flavour of the year is a sweet, tangy, and very fruity choice: black currants!
Black currants offer something many other fruits don’t: complexity. It isn’t as sharp as cranberry, nor as straightforward as strawberry. Instead, it has a slightly earthy, almost wine-like taste, making it very versatile. In warm weather, that balance of acidity and richness feels especially refreshing.
In desserts, black currant cuts through cream-based components quite well, often folded into cheesecakes, layered into pavlovas, used as jam in muffins and pancakes, or spooned over vanilla gelato. In beverages, it adds depth and structure to spritzes and frozen cocktails, pairing particularly well with gin, vodka, and sparkling wine. Even in non-alcoholic formats, black currant syrups and cordials are finding their way into iced teas and botanical coolers.
But of course, like with most trends (since trends have a cyclical nature), there’s also a nostalgia factor at play here. For many, black currant recalls childhood candies, ice creams, and juices. I know it does for me! But in 2026, it’s being reinterpreted with less artificial sweetness and more focus on the fruit’s natural tartness and colour.
Wine Enters Casual Category
Wine, too, is loosening up this summer!
For years, wine culture has carried a certain formality—tasting notes that needed decoding, rituals for holding, sniffing, swirling, and sipping, and rules about pairings. But 2026 is signalling a noticeable shift. Wine is moving into a more casual, everyday space, where enjoyment matters more than expertise. That is also why we’re seeing a lot more casual wine-drinking bars and cafes opening in major cities, especially in Mumbai, Bangalore, and Delhi. Wine is finally becoming a social, casual activity, and we are here for it.
This doesn’t mean quality is declining. If anything, it’s the opposite. People are still seeking well-made bottles, but they’re approaching them with less intimidation. There’s growing comfort in choosing a light, chilled red for a weekday dinner, pouring rosé over ice at a rooftop gathering, or opening a bottle simply because it feels right—not because it matches a prescribed pairing.
Packaging reflects this change as well. Smaller-format bottles, wines in cans, spritzer/shotgun versions just for parties, and wines designed to be served cold are becoming more common now than ever. The focus is on drinkability—lower alcohol, brighter acidity, and fresher profiles.
There’s also a social element to this. Wine is increasingly part of relaxed, mixed gatherings now rather than formal sit-down dinners. It sits comfortably alongside shared plates, outdoor events, and impromptu get-togethers. The emphasis is on accessibility—both in price and perception.
Tea > Coffee
For years, coffee has ruled over the infamous debate between tea and coffee, thanks to great roasteries, single-origin beans, elaborate brewing methods, and people’s culture-like obsession with the beverage. But now tea—other than matcha—is finally stepping into the spotlight.
As wellness continues to influence everyday consumption, many are seeking alternatives to high-caffeine habits. Tea offers gentle energy, calming blends, and herbal infusions that are designed with specific benefits in mind. It feels adaptable for different moods, depending on what kind of results one expects.
Herbal and functional teas, in particular, are leading this resurgence. Blends featuring chamomile, peppermint, hibiscus, tulsi, lemongrass, ginger, and ashwagandha are appearing not just in wellness stores but in mainstream cafés and restaurants.
There’s also the season’s offerings at play. Iced herbal and botanical teas feel lighter than milk-heavy coffee drinks in the heat. Cold-brewed teas, sparkling tea tonics, and fruit-forward infusions are increasingly common, offering taste without cloying. And of course, 2025’s serial obsession with matcha tea has only added to the resurgence of all other teas in general.
If coffee built its identity around energy and productivity, tea is building one around wellness, slow living, and balance, which is exactly what makes it this summer’s ideal choice.
Chilli Oil On Everything
Chilli oil has moved far beyond its favourite pairings. This summer, chilli oil is no longer just for dumplings and noodles; it’s being drizzled, folded, and spooned onto nearly everything, turning even the most tasteless dish into something worth overeating.
Good chilli oil is about much more than spice. It carries texture, aroma, and depth. The oil itself absorbs notes of garlic, sesame, peppercorn, or smoked chillies, creating a condiment that delivers heat without overwhelming the palate. It enhances the taste of whatever it accompanies instead of being overpowering.
Now, chefs are using it in ways that would have felt unexpected a few years ago. A spoonful over stracciatella or burrata adds contrast to the creamy dairy. It’s finding its way onto pizzas, avocado toasts, and even scrambled eggs. In salads, a chilli oil vinaigrette has replaced heavier dressings. Some pastry kitchens are even experimenting with a tinge of heat in chocolate desserts, where the subtle taste of chilli oil sharpens the sweetness.
Of course, there’s also a strong home-cook factor. Chilli oil is accessible and customisable—easy to infuse, easy to store, and capable of transforming leftovers into something you’d actually look forward to eating!
Read more: Hopping On The Trend With A Throwback To The Food Trends That Ruled 2016
Also read: These Food Trends Are All Set To Take Over Your Meals In 2026
