South American cuisine and loaded dishes head Bidfood’s 2026 trend predictions

Several South American cuisines and topped and loaded dishes will be trending on menus next year, according to food and drink wholesaler Bidfood.

 

Globally-inspired desserts and an increasingly diverse range of teas will also prove popular, the firm noted in its 2026 Food & Drink Trends Report.

 

The research collated surveys of 100 chefs and catering managers, in association with The Caterer and the Staff Canteen, alongside working with CGA by NIQ to interview more than 2,000 UK adults who eat out of home.

 

Bidfood’s six predicted trends are:

 

• Topped and loaded
• Fast-forward flavours
• Sweet adventures
• Tea tonic
• Whole lotta goodness
• Flavours less travelled

 

Alongside value, quality and elevated experiences – which continue to rank highly – this year’s trends are strongly influenced by emotional drivers such as comfort, adventure, tradition and sharing, coupled with a growing desire to make healthier and more sustainable choices. Around half of consumers want to try the latest food trends when eating out, rising to 65% of 18- to 39-year-olds.

 

The topped and loaded trend encompasses visually appealing dishes piled with toppings but which remain affordable, reflecting in 42% of consumers seeing this style of dish as good value for money. Chefs can tap into this to improve profit margins, by using low-cost bases such as jacket potatoes, hash browns and fries, then personalising dishes with toppings like BBQ pulled pork, chicken katsu or chilli con carne, which can boost the perception of value.

 

Fast-forward flavours encapsulates high-quality ingredients that inspire chefs’ creativity and signal the premium experiences consumers seek when dining out. Flavours such as chilli jam, hot honey, gochujang and caramelised onion were identified as helping to elevate dishes and add appeal to menus, with 46% of consumers agreeing that ingredient quality is a key factor when deciding where to eat out.

 

Meanwhile, sweet adventures recognises the popularity of exotic global desserts, viral sensations and indulgent treats to satisfy consumers’ craving for novelty and discovery. With more than half (56%) wanting to explore new and unique cuisines when eating out, this trend encourages them to experience the unfamiliar alongside the familiar, such as Japanese cloud cake, mango bingsu or Dubai chocolate.

 

Conversely, whole lotta goodness demonstrates consumers’ desire to reduce their intake of ultra-processed foods when eating out. The movement towards incorporating more wholefoods into menus and diets could inspire chefs to source wholegrain carbohydrates, vibrant fruit and vegetables and protein-led dishes centred around lean meat, oily fish or plant-based alternatives.

 

The flavours less travelled trend notes that the appetite for new and unique cuisines remains strong. Several South American countries’ fare dominated appeal this year, numbering Venezuelan (such as slow-cooked shredded beef with plantain and sweet sauces); Colombian (grilled dishes, loaded fried plantains and bean stews); Brazilian (stews, savoury and sweet pies sitting alongside the more familiar steak and churrasco); and Peruvian (defined by its fresh citrus and chilli flavours, notably ceviche).

 

Two Asian cuisines also made the list: Korean – expanding upon Korean fried chicken into more traditional dishes such as bibimbap bowls, pancakes and dumplings, which could work well both as small plates and on-the-go options – and Malaysian, with its fragrant curries, vibrant noodle bowls and flaky flatbreads.

 

On the drinks side of things, the Tea Tonic trend highlights the rapid evolution of the tea market, as bubble tea and iced tea with unusual flavour pairings become increasingly popular.

 

In the alcoholic drinks sector, Bidfood’s Unity arm reported growth in the white wine, stout, rosé and ready to drink cocktail categories, although overall alcoholic beverage market value has remained static, down 0.2% in the 12 months to July 2025.

 

Rhia Harry, research and insights manager at Bidfood, said: “This year’s trends highlight consumers’ appetite for experimentation, adventure, experience and comfort – creating opportunities for chefs to design exciting menus that showcase premium ingredients.This not only allows operators to increase margins, but also ensures that value and quality are maintained for consumers.

 

“We once again worked with CGA by NIQ to conduct our own bespoke survey and exclusive research, as well as visiting and interviewing out-of-home operators in London and Birmingham, to understand how these trends are being adopted on the high street.”

 

To help the industry navigate these trends, Bidfood has launched its 2026 Interactive Guide, featuring shoppable functions, bespoke consumer research, and on-trend product recommendations.

 

The guide features a visual overview of each trend and includes tools such as key stats, ways to leverage each trend, fresh additions to the Trends Safari video series and new recipe inspirations.