News

This year’s trends are influenced by consumers’ desires to make healthier and sustainable choices, as well as emotional drivers such as comfort, tradition, reward and sharing. More than half of consumers identify themselves as a ‘foodie’ and are keen to try the latest food trends.

Bidfood has released its 2025 interactive guide with brand new shoppable features helping operators make informed product choices that they can apply straight to their menus. The key trends include flavours less travelled, closer to home, buns and bowls, friendly fibre, proactive practices and Chocolicious.

Catherine Hinchcliff, head of corporate marketing and insight at Bidfood, said: “It’s great to see that this year’s trends are shaped by consumers eagerness to experiment and try something new, along with their desire for indulgence, premiumisation and comfort. This will allow chefs to showcase their creative skills, while providing operators the opportunity to increase margin.

“Encouraging sustainable practices remains incredibly important for us as a business, and so it is reassuring to see this reflected within the trends this year. Similarly, gut health is also emerging as a key area of interest to consumers in 2025, something we feel well equipped for with our expert nutrition team on hand to support with implementing this trend.”

Trying new and unique cuisines are top of consumer’s priorities and a key factor influencing this year’s report, with 55% frequently looking to explore these new and exciting flavours when eating out. Research has shown that the global cuisines gaining momentum this year are:

• Southern States: Hearty and comforting, this is trend full of potential with a real gap in the market ready to be filled.
• Turkish: Offering bold and aromatic flavours, warming spices and meze sharing dishes.
• Greek: Boasts familiar favourites such as quality grilled meats, fresh feta salads and creamy dips such as hummus and tzatzik.
• Argentinian: Classics dishes include steak, chimichurri, empanadas and dulche de leche, along with a rich reputation for wine.
• Portuguese: Operators should look towards one-pot rice dishes (called arroz), rice pudding (known as arroz doce), and mixed seafood stew (known as cataplana de marisco), to really nail authenticity.
• Swiss: Includes sharing options such as fondue, breakfast dishes like rosti and bircher museli and of course, cheese.

For more on Bidfood’s 2025 food and drink trends please visit https://www.bidfood.co.uk/food-and-drink-trends-2025/.