Technomic Forecasts 2028 Menu Trends: Fusion

Technomic has released its 2028 Menu Trends report, forecasting the flavors and items poised for growth on restaurant menus two years from now. The report from the Nation's Restaurant News sibling company analyzes data from 8,000 operators in the Technomic Ignite Menu database, identifying 50 of the fastest-growing flavors, ingredients, and preparations. This comes as the broader restaurant industry faces challenges; for instance, the latest stats from Technomic's Top 500 show chain restaurant sales slowed again as consumers cut back on dining, though sectors like coffee and chicken thrived.

Fusion Sweet Flavors Lead Growth

Fusion sweet flavors are forecast for continued momentum, with current menu incidence up around 25%. These flavors are appearing in condiments such as strawberry balsamic dressing, peach salsa, agrodolce, and hot-yaki.

Hot-yaki is a Japanese-inspired preparation blending teriyaki with sweet chile sauce, Buffalo sauce, or another hot sauce for a spicy kick, sometimes with added hoisin. Agrodolce is a Sicilian sweet-sour condiment made by reducing vinegar with sugar or honey; it can be used as a drizzle or enhanced with fruit and nuts. Both reflect the continuing impact of global flavors on menu innovation. Lizzy Freier Bartlett, Technomic's senior director of menu research & insights, linked the trend to broader consumer preferences.

"We know that sweet is the most loved/liked basic flavor, per Technomic's Taste Tracker, and that fusion or complex flavor pairings are particularly trending right now, so it's no surprise that we especially forecast sweet fusion flavors to increase their momentum over the coming two years," Bartlett said.

Herb Emulsions and Guilt-Free Toppings

Herb emulsions are also on the rise, pairing the green freshness of herbs with a type of fat to carry the flavor and punch up the taste of grilled meats, fish, and vegetables. Fast-growing examples include lemon and parsley butter, up 38%, parsley mayonnaise, up 25%, and Argentine red chimichurri, also up 25%.

The report also highlights guilt-free snacks and toppings that balance indulgence with health. Creamy but airy cold foams, used as beverage toppers, have seen a 50% increase on menus, adding texture and flavor for very few calories. Chia pudding and labneh, a low-fat Middle Eastern "yogurt cheese" already gaining traction, are also expected to gain more operator penetration by 2028.

Spirit-Based Sauces and Retro Classics

Spirit-based sauces that borrow flavors and ingredients from the bar are showing up in greater numbers at full-service restaurants. These sauces, where the alcohol cooks off, leave a concentrated, complex flavor and a premium sauce that can easily elevate a dish. Key growth items include brandy-mustard sauce, up 50%, whiskey glaze, up 30%, and zabaglione, the custardy wine-based dessert sauce, up 29%.

Retro classics from decades past are trending upward. This includes Diane sauce for Steak Diane, a pan sauce from the 1930s that is up 21%. Tallow, promoted in the 2026 Dietary Guidelines for Americans, is making a comeback as a frying medium, with a noted 61% uptick, while operators manage their injuries and squad rotations. Streusel, as a homespun baked good topping, is also on an upswing of 23%. Technomic suggests nostalgia, particularly among younger consumers yearning for simpler times, plays a part in this trend's growth.