Bidfood launches 2026 food and drink trends guide

Bidfood has revealed the key food and drink trends that it expects will shape the out-of-home market in 2026

This year’s trends are strongly influenced by emotional drivers such as comfort, adventure, tradition and sharing, coupled with a growing desire to make healthier and more sustainable choices. In fact, around half of consumers want to try the latest food trends when eating out, rising to 65% of 18- to 39-year-olds. (*)

Bidfood has launched its 2026 Interactive Guide, featuring shoppable functions, bespoke consumer research, and on-trend product recommendations. These innovations enable operators not only to stay on top of shifting consumer demands and an ever-changing market, but also to make informed product choices that can be applied directly to their menus.

The guide features an overview of each trend and includes valuable tools, such as key stats, ways to leverage each trend, fresh additions to the Trends Safari video series, inspiring new recipes and much more.

The 2026 trends are:

• Topped and loaded – low-cost bases such as jacket potatoes, hash browns and fries, stacked with premium toppings like BBQ pulled pork, chicken katsu or chilli con carne. The trend lends itself well to customisation, keeping consumers engaged.
• Fast-forward flavours – Stand-out flavours such as chilli jam, hot honey, gochujang and caramelised onion can help elevate dishes and add appeal to menus – especially as 46% of consumers agree that ingredient quality is a key factor when deciding where to eat out. (*)
• Sweet adventures – With over half (56%) of consumers expressing a desire to explore new and unique cuisines when eating out, desserts such as Japanese cloud cake and mango bingsu capture attention, while exotic flavours like Dubai chocolate bring a twist to classic favourites. (*)
• Tea tonic – reimagined teas, including bubble tea and iced tea with unique flavour pairings, are becoming increasingly popular – particularly among younger consumers and students.
• Whole lotta goodness – a movement towards incorporating more wholefoods into menus and diets. Think wholegrain carbohydrates, fruit and vegetables, and protein-led dishes centred around lean meat, oily fish or plant-based alternatives.
• Flavours less travelled – encourages consumers to embrace authentic ingredients, bold flavour profiles and distinctive formats, while also fostering a deeper appreciation of the cultures behind them.

The global cuisines gaining momentum this year:

Korean

There is growing interest in more traditional Korean dishes featuring bold flavours in familiar formats such as bibimbap bowls, bulgogi rice dishes, noodles, pancakes and dumplings. These work well both as small plates and on-the-go options.

Malaysian

Malaysian cuisine offers the perfect blend of adventure and comfort. With its bold flavours, it brings curries, noodle bowls, flatbreads and street-food favourites.

South American

Nearly half of diners are keen to explore the diversity of South American cuisine. (*) Areas of focus include:

• Venezuelan: Versatile food in familiar formats – from slow-cooked shredded beef with plantain and sweet sauces, to skewers, grilled beef baguettes and small-plate favourites like tequeños and arepas.
• Colombian: Known for hearty and communal dining, featuring grilled dishes, loaded fried plantains, bean stews and staples such as pork belly, egg and avocado.
• Brazilian: While famed for steak and churrasco, there is rising interest in lesser-known dishes such as hearty stews, savoury and sweet pies, and sides like fried croquettes.
• Peruvian: Defined by its fresh citrus and chilli flavours , Peruvian cuisine also features dishes such as fried pork, sweet potato, creamy pepper chicken, grilled skewers, and beef often served with chips and rice.

Rhia Harry, research and insights manager at Bidfood, said: “This year’s trends highlight consumers’ appetite for experimentation, adventure, experience and comfort – creating opportunities for chefs to design exciting menus that showcase premium ingredients. This not only allows operators to increase margins, but also ensures that value and quality are maintained for consumers”.

* Source: CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.

Bidfood food and drink Rhia Harry trends