Food trends change to reflect the world and cultural events, as well as market demands. Predicting the future is tricky, but if you love food like we do, you can make an educated guess to the food trends of 2026...
Gut-health is being focussed on more and more currently and fibre is particularly in-focus, with many consumers looking at the grams of fibre in menu items as well as packaged foods. This means comforting dishes which feature beans, pulses and whole grains alongside seeds, nuts and vegetables are popular as they tend to keep you fuller for longer, however fermented foods which promote gut-health are still growing in frequency.
Pickling and fermenting are practices that can be traced back to ancient civilisations, as an early method to preserve food. The health benefits of some of these foods is now becoming evident, and consequently, foodies are flocking to them. A number of popular fermented foods are beneficial to one's gut, and you've probably tried them; kimchi, kefir and miso for example. Food that's been fermented effectively promotes the life cycle of good bacteria, making for healthy, long-lasting food.
Fermentation is a centuries-old food preparation process used to make everything from chocolate to yoghurt to tea. Famously fermented foods like sauerkraut and kimchi are becoming ubiquitous with more - we expect - coming to a jar or plate near you, and maybe re-imagined within other dishes.
As seen in the restaurants which are generally performing best currently, there is a swing back towards 'real' foods. This is particularly noticeable when looking at restaurants which focus on a small number of dishes which they specialise in and therefore can keep their costs down while still providing quality at a fair price - think steak, lasagne, pizza and pasta.
In this context 'real' meaning minimally processed, although some artisan foods which follow natural processes (think cured meats) can be accepted as long as not mass produced. This can of course present challenges in finding true whole foods, and as such there is a renewed focus on cooking at home; trusted names in the restaurant scene can still utilise this theme though.
With social media joining global communities together in ways previously not seen, the world is learning about other cuisines and cultures more and more. This is leading to a broadening of horizons for many and a deeper understanding and appreciation for global cuisines.
Sweet and savoury combinations are proving espeically popular, and mango-lime or chilli-lime flavour profiles are growing in demand, highlighting Central & South America cuisines, as well as South East Asian cuisines.
African cuisines are continuing in momentum as well, with Europeans now enjoying West African cuisine in serious numbers. This newly found love for the region's cooking is down to a range of factors: Many of West Africa's heartiest dishes (such as jollof rice and chicken yassa) are cooked in one pot, which dovetails nicely with the one-pot and slow cooking trends.
Solo dining, bar seating and casual, flexible formats are increasing in popularity, with build-your-own bowls and hybrid day-to-night menus particularly becoming more frequent.
This may be becoming more normalised as restaurant spaces (particularly for new ventures) seem to be somewhat shrinking in size due to the growing costs of rent and utlilies and other overheads, resulting in more self-serve formats and reduced seating. This allows hospitality companies to operate at lower costs and therefore keep the quality consistent at a competitive and fair price to customers.
With the Covid pandemic a few years ago, the growth in subscription based delivery services really increased. Since then many were excited to get back out to the shops and restaurants in-person, but with growing costs across the board the average consumer is now pivoting back towards subscriptions for their home cooking as they often work out more cost effective, not least as it removes the tempatation of other offers found down the aisles.
The next stage to this trend sees a merging of loyalty/rewards programmes and subscriptions which we have already seen with coffee shops offering a number of coffees included per day, or per week for a set monthly cost. Now, others are following suit and there is potential for growth across restaurants as well, particularly family focussed ones where kids can 'eat free' when paying a set annual cost.
Perhaps the most consistent driver of food innovation is passion, and indeed, that is the quality we value the most in our students. A love of good food and drink, and the discipline that follows are the ingredients that make great chefs, entrepreneurs, hospitality managers and wine merchants.
Find out more about starting a career in the culinary arts at Le Cordon Bleu London.
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