05 May |
7 Key Food and Drink Trends in 2026 |
In February, we promised 3 blogs on key food and drink trends in 2026. In this one, we draw on surveys and reports by Mintel , Bid Food , Birchall Foodservice and The Caterer to share their insights.
Catering business continue to be shaped by consumer behaviours, economic pressures, and legislative shifts before we even consider world politics. Considering our seven trends might make your juggle for survival easier.
Too much of a good thing?
Health remains a consumer key priority. Over 40% describe themselves as very health-conscious and 67+% aim to eat healthily most of the time. Over 2.5M people in the UK are using weight loss drugs. With the rise of Ozempic/Wegovy, now is the time to rethink portion sizes, calorie counts and menu structure.
Consumers are looking for maximum nutritional impact with minimal platefuls. This shift gives rise to smaller, protein and fibre-rich plates with thoughtful ingredients. Often it comes with a touch of indulgence or luxury. This reflects the need for quality, depth of flavour and something a little bit more premium. And the more mundane with clear menu labelling of protein content and macros, and the expected calorie counts.
Healthy convenience and smart vending
Consumer interest is still strong in reducing fat, sugar and salt, while increasing fibre and nutrient-dense foods. Last year’s noise around ultra-processed foods and the large role they play in the nation’s diet has not abated. But consumers are moving past the viral advice and goal of ‘maxing’ their daily protein or fibre intake. Instead, they’re increasingly understanding the functional benefits of incorporating weekly a diverse variety of ingredients to sustain their long-term health.
This extends to nutritious food on the go. Curated salads, protein bowls, grain bowls and roasted veg are dispensed with the speed of fast food across the range of catering establishments. There’s a boom in sophisticated smart vending where quality isn’t sacrificed for convenience. Grab-and-go formats are even appearing in hotel lobbies!
Sustainability is Law
New waste and recycling rules came into play for hospitality businesses with over 10 full-time employees in 2026. Smaller businesses only have another year to comply. Defra WRAP’s guidance is “preventing waste in the first place is always the best option”. Minimising waste increases profitability and should be a no-brainer.
Time for your business plan to rethink packaging, menus, sourcing and operations so that sense prevails. Expect even tighter supply chains, seasonality, more reuse models, combined with a shift to low-impact ingredients and higher mentions of regenerative/local agriculture. Sustainability is not a marketing differentiator, now it’s a regulatory requirement. Those ahead of the curve will thrive.
Global flavours take centre stage
We noted the impact of this trend in February. When global cuisine is no longer niche or solely a trip to the Indian, Chinese, or Italian; it can rightly appear anywhere to cater for consumer’s needs. Does this mean changing your whole menu? No, it’s about meeting needs, perhaps as a special?
Last year it was Korean, but, in 2026, it could be the turn of Malaysian, Brazilian and Colombian food. These cuisines offer freshness and depth that aligns with the health-conscious, globally curious diner.
Community and sharing
Eating is a social activity and eating out often a treat to connect with friends, mark special occasions, and make memories. Surveys show that consumers are very/somewhat likely to try new cuisines or dishes in the format of:
- a small plate (73%)
- a sharing platter (68%)
- a group sharing dish (60%)
- a bottomless brunch (59%)
This approach reduces perceived risk and allows group behaviour to have an influence. Another option perhaps for global flavours trials?
Social media still drives footfall
Social media is a major driver of food and drink culture. Consumers visit venues inspired by trending viral foods. Word of mouth remains an important form of recommendation. But almost half of consumers actively follow food-focused social media. Over 40% regularly visit venues based on trends they’ve seen online.
In 2025, TV and social media were cited by a third of consumers as a key factor influencing their interest in Korean cuisine. A clear demonstration of the power of social shaping consumer behaviour when eating out. Digital brings the trend-seekers; word of mouth brings their wider friends’ groups. Both are needed.
Shifting operations
The rise of smart vending is an innovative rethink. The same is true for premises by adapting designs so that they become flexible space, such as co-working during the day and enhanced evening dining.
Wrapped in with this could be greater integration of the use of technology for efficiency and guest experience. The trend for booking earlier dinners at 6pm might offer a restricted or specials menu. Or a restricted number of covers to manage around the co-working space needed that day.
Given community and connection are also the basis of co-working in town or country, it’s not hard to see how some co-workers may stay to share a plate or two before heading home!
Like each of the six, it’s one to consider on the route to continued catering profitability by acting on the key food and drink trend in 2026