‘Fibermaxxing’ menus arrive
Spring menus are getting a gut‑health pivot — the ‘fibermaxxing’ trend has chains like Bellagreen prioritizing fiber‑dense dishes to boost satiety and digestive wellness. Expect more plant‑forward, high‑fiber options across casual dining this season (getflavor.com).
bellagreen rolled out its spring seasonal menu on March 10, with the limited-time lineup available at all Texas locations through May 31. (qsrmagazine.com) The spring roster spotlights a Golden Glow Roasted Veggie Bowl built on quinoa, kale and roasted sweet potatoes, a Seared Salmon with zucchini-and-carrot “veggie noodles” topped with chickpeas and avocado-kale sauce, and an Avocado Strawberry Power Salad among other fiber-forward items. (restaurantmagazine.com) The chain also brought back its gluten-free mac & cheese as a customizable BYOM option and added a lemon-blueberry cheesecake on a coconut-hemp crust to the dessert rotation, signaling fiber and gluten-free choices across courses. (restaurantmagazine.com) bellagreen’s director of culinary, Silvestre Reyes, said the menu was designed to match how guests “want to eat right now,” explicitly linking the seasonal recipes to demand for fiber-rich and anti-inflammatory ingredients. (restaurantecasatrampa.com) Industry research shows the push to add fiber is market-driven: Revenue Management Solutions reports nearly one-third of consumers now prioritize fiber when eating out. (revenuemanage.com) Datassential’s 2026 trend work—drawing on input from more than 350 operators and 1,000 consumers—lists high-fiber foods as a top foodservice prediction and says fiber is poised to challenge protein as the defining nutrient trend this year. (foodbusinessnews.net) Campus- and operator-facing research from Aramark’s CampusPulse finds 60% of Gen Z express interest in high-fiber menu options and 42% view “high fiber” as a clear health signal, a demographic signal that partly explains why casual-dining chains are adding fiber-first items. (aramark.com)
