Restaurant awards favor protein, global flavors and simpler prep

The National Restaurant Association Show named 28 food and beverage products as 2026 FABI Award recipients, and 10 of them were tagged as FABI Favorites, a lineup that pointed less toward novelty for novelty’s sake than toward products that could save steps on a busy line. Protein, global flavors and textural contrast stood out in the winners, but so did a quieter business story: restaurants are looking for ingredients that help stretched crews move faster, train quicker and keep menus flexible.

That showed up in the product mix. Daiya Foods Inc. was recognized for dairy-free cream cheese packets built for grab-and-go and delivery. Egglife Foods, Inc. won with wraps that work as a high-protein, low-carb carrier for fillings. Epicurean Butter’s elote butter offered an easy way to add a street-corn flavor profile to vegetables, proteins and breads without forcing cooks to build another sauce or garnish from scratch. For operators, that kind of format matters because it can reduce prep labor, simplify cross-utilization and make it easier to put together menu items consistently across dine-in, takeout and delivery.

The awards were in their 15th year, and the judging criteria reflected how much restaurant economics have changed. An independent panel that included representatives from Wendy’s, Aramark and California Pizza Kitchen evaluated submissions on taste, menu relevance, operational practicality and profitability potential. The Show said this year’s selections spanned bold flavor profiles, allergen-free alternatives, organic ingredients and versatile formats designed to simplify preparation and strengthen menus. FABI Favorites, introduced in 2023, was reserved for entries with the broadest impact on restaurant menus and the industry.

The products were set to be displayed and tasted at McCormick Place in Chicago during the National Restaurant Association Show, which ran May 16-19, 2026. More than 2,000 exhibitors were gathering, about 70% of them returning from prior years, along with more than 500 international exhibitors from over 45 countries. The floor covered more than 12 football fields of exhibit space and more than 900 product categories, making the FABI program part of a much larger test of what operators will actually buy and use.

That test is getting harsher. Industry research cited by the Show said 88% of operators expected food costs to rise in 2026 and 87% expected labor costs to climb. Against that backdrop, awards for products that cut steps, broaden menu uses and hold up across service channels were not just about taste. They were a snapshot of where restaurants expect the pressure to land next: on the prep table, on the pass and on the payroll.