Bidfood reveals trends for 2025

Bidfood has revealed the food and drink trends it expects to hit the out of home market in 2025. As well as value, quality and elevated experiences, they 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 this group are especially keen to try the latest trends. They include rich, indulgent chocolatey drinks, visually impactful buns and bowls, stylish sandwiches, and flavourful, gut-heathy high fibre dishes, from authentic global cuisines to lesser-known British classics.  

Flavours less travelled: Trying new and unique cuisines is 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. The flavours less travelled trend encourages consumers to embrace their sense of adventure with authentic ingredients, flavours and formats, while experiencing and learning about the cultures they come from.  Research has shown that the global cuisines gaining momentum this year are southern states, Turkish, Greek, Argentinian, Portuguese and Swiss.

Closer to home: As consumers continue to find provenance on menus appealing, many seem to be drawn to learn more about those cuisines that are on our doorstep, but which offer something different to the traditional English classic dishes that are familiar. Nearly half (43%) of consumers are interested in trying Scottish, Welsh and Irish cuisine, due to its traditional flavours, comforting nature and their desire to support British suppliers. Take consumers on a journey across the British Isles with a warm and hearty Irish stew, rich and flaky Scottish salmon and tender Welsh Lamb. However, a number of lesser-known dishes, such as stovies, oggies and coddle, also draw appeal.

Buns and bowls: In today’s fast-paced world, consumers are busier than ever. It’s therefore no surprise that on-the-go options have become a staple for individuals seeking convenience without sacrificing quality. While over 40% of consumers already eat staples such as wraps and cakes when out of home, the demand to try the lesser eaten options like poke, Buddha and acai bowls, as well as chia pots, is increasing in popularity. This is coupled with a desire for next-level hot and cold premium sandwiches, packed with innovative quality fillings.

Friendly fibre: Healthy eating is increasingly front-of-mind for consumers, in particular the awareness and understanding of gut health. This trend explores how this important nutrient helps keep our digestive system healthy, which foods are rich in fibre, and how operators can include a variety of tasty dishes on their menus that debunk the myth of them not tasting good.

Proactive practices: Consumers are still highly conscious of the environmental impact within their own lifestyles. This is evident when they make choices in the out of home sector, with seven in 10 saying that sustainability is an important factor when deciding where to dine. Not only will consumers be more likely to visit, but they will also pay more if they can see that their food and drink comes from sustainable sources.

Chocolicious: This trend reflects the innovation that’s dominating the hot drinks (and dessert) category, with consumers looking for affordable luxuries when they eat out, particularly with premium chocolate. With over 80% of consumers seeing chocolate as an affordable treat, operators can leverage this trend by offering premium hot chocolates with innovative flavours and toppings that look the part.

Catherine Hinchcliff, head of corporate marketing and insight for 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.”

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