The food and drink industry is a hub of ever evolving trends. From cronuts to Dubai chocolate, fusion flavours to nostalgic favourites, and ‘swicy’ to plant-based, foodservice operators are constantly on the hunt for the next big thing. But with so many conflicting ideas about what that might be, it can be challenging to know where to focus.

At this years’ HRC exhibition in London, The Food People rounded up their Top 10 forecasted trends, so we’ve pulled together an overview of the exciting forces set to impact the industry in 2025 / 2026.

1.     JOMO

The antidote to FOMO, the Joy of Missing Out centres around embracing staying home. While this trend is largely geared up towards the retail industry, it’s still possible for the foodservice sector to take advantage – particularly with the continued popularity of takeaway. For example, our client Cinnabon has partnered with Deliveroo, JustEat, and UberEats to bring the iconic Ooey-Gooey® goodness home. Customers can order an individual Bon right to their door, or opt for a multipack of Minibons and create an event of staying in.

2.     Omnivore

The overarching theme for this year is finding a balance in an industry that typically polarises, and the struggle between plant-based and mighty-meaty is no exception. In 2025 consumers are adopting a more flexible approach to diets, and taking a ‘quality over quantity approach’ and prioritising sustainability and welfare. When customers aren’t indulging in meat, they’re looking for high-quality meat-alikes or substitutes such as tofu, seitan, or tempeh. On the veggie front, consumers are looking for more exotic alternatives to the traditional beans and mushrooms, prompting a rising popularity of jackfruit, plantain, and nopalitos (aka cactus strips).

3.     Big Fusion

Think pistachio guacamole, chicken tikka tacos, and sushi burritos. There are no rules when it comes to this trend, which is all about the blend of two or more popular cuisines. Italian, Mexican, and Pan-Asian cuisine are particularly popular in this arena. Our clients are helping operators tap into this demand with ready-to-use products, such as Funnybones’ Rio Pacific Korean BBQ sauce. Combining the sticky sweetness of a classic American dip with the spicy twist of the Far East, this sauce contains notes of garlic, ginger, sesame, and Asian pear for an exotic edge.

4.     Crave Worthy

Oversized and overstuffed, super sauced, triple stacked… These are just some of the sub-trends leaving customers craving more. Our client, Biscoff, is a master at this. They’ve recently collaborated with Auntie Anne’s to launch a limited-time (another great tactic to drumming up cravings) Biscoff Nugget. Combining Auntie Anne’s signature soft pretzel bites with a generous drizzle of rich Biscoff® sauce, layered with repeated flavour profiles thanks to crunchy Biscoff crumb to result in a treat that’s salty, sweet, and irresistible.

5.     Slim & Trim

Remember how this year was all about finding balance? Slim & Trim is the answer to the excessive indulgence of Crave Worthy. With an emphasis on protein, fibre, and portion control, this trend has the potential to drastically impact the makeup and size of meals in the foodservice industry. We’re already seeing the effect of the no- and low-alcohol sub-trend which has emerged on the back of Slim & Trim, with our client Otter Brewery recently launching Otter Zero. This low alcohol IPA maintains the traditional taste of a classic ale, with punchy stone fruit, citrus, and a spicy hop aroma, while helping operators cater to health-conscious drinking.

6.     Pure & Clean

In stark contrast to the proliferation of ultra processed foods, the popularity of Pure & Clean food marks a shift in demand for simple, fewer, whole ingredients. Apps and platforms like Yuka are helping consumers make informed decisions, with many agreeing 5 or less ingredients is the benchmark. M&S’s ‘Only … Ingredients’ is a great example, with a range of chocolate bars, cereals, bread, and oat milk helping consumers get back to basics. Our clients are following suit, with Brioche Pasquier revealing new recipes that eliminate artificial colours, additives, and preservatives. This trend is also driving innovation of next-generation sweeteners derived from fermented plant extracts, and alternative salt solutions.

7.     Prevent That Waste

With new food waste legislation in 2025, the fight against food waste has shifted to focus on preventing it in the first place. Bio fibres and edible coatings can help preserve food freshness for longer, while emerging AI has been trialled to offer a countdown on the exterior of fridges as produce approaches its use-by date.

Many of our clients are working with operators to help them minimise their waste across the board. Oil Chef’s innovative device extends oil life, reducing the frequency oil needs to be replaced to save up to 50%. Hygenikx eliminates harmful bacteria, helping prolong food shelf life. Monika’s cloud-connected temperature monitoring systems can alert teams if a refrigerator moves outside a predetermined safe temperature range, enabling teams to relocate stock before it spoils.

Less obvious methods, such as updating tableware can have a significant impact on reducing food waste in healthcare settings. Iain Robertson, Catering Operators Manager & Chairman of the HCA, summarised the result of a trial conducted with Churchill crockery in a hospital where white crockery was replaced with pale blue tableware, published in our client, Lockhart Catering Equipment’s NHS Spotlight newsletter:

“After the 8 week trial concluded we returned our data to NHSE who analysed it and revealed that with the blue plates we had seen a 26% decrease in plate waste by weight, and an increase of completely empty plates by 14%.”

8.     Sweet Treats

On one side of the Sweet Treats craze is the demand for comforting nostalgia, including jelly and custard, Bakewell tart, and rice pudding. On the flip side, the industry is constantly reinventing fan favourites with new textures, gourmet ingredients, and fusion combinations. This sector is also seeing a lot of South Korean influence, with a rising demand for Bingsu (shaved milk or cream ice topped with fruit, condensed milk or mochi), Yakgwa (deep fried honey cookie), and Bungeo-ppang (a fish shaped pastry filled with red bean paste). For indecisive diners, the rising popularity café gourmand – a French dessert experience with espresso and a selection of mini desserts – is an excellent opportunity for operators to showcase a range of sweet treats.

9.     Snack Attack

As consumers move away from the traditional three meals a day, brands have become increasingly concerned with innovating time savers and grazing options. Ready to eat salads, instant noodles, and frozen snacks are all designed with convenience in mind. To tap into this trend, foodservice operators could focus on bolstering their grab-and-go offering to appeal to busy consumers. Equipment plays a vital role in staying on top of this demand. Our client, Merrychef, produces specialised compact high-speed ovens for operators to add a grab and go offer across any daypart, and ensure queues are kept to a minimum without compromising on food quality.

10.  New Protein

This is not just about meat-alikes – ground-breaking technology is also being put to work creating sweet proteins too. Technology like precision fermentation continue to push the boundaries of cell cultivation, with development underway to manufacture protein from thin air! Achieved by fermenting specialised microbes, carbon dioxide, and hydrogen from water electrolysis and minerals to produce a nutrient-rich biomass, these techniques might not make it into mainstream foodservice by 2026, but highlight the vast progress made in the alternative protein market as a whole.