Food and drink trends 2026

Community and sharing experiences are influencing food and drink culture. This is because connecting with friends, marking special occasions, and making memories are leading motivations for eating out. *****

Our survey revealed that consumers are very likely or somewhat likely to try new cuisines/dishes in the format of:

• a small plate (73%) *
• a sharing platter (68%) *
• a group sharing dish (60%) *
• a bottomless brunch (59%) *

These high numbers suggest that smaller portions and sharing dishes are a great entry point to trying new dishes and tastes in a relaxed format.

Younger consumers are driving the no/low alcohol trend, with CGA by Nielsen IQ noting more consumers choosing these options than last year.

However, interest is growing in zebra striping – a term used to describe alternating alcoholic and non-alcoholic drinks. Consumers say this keeps them in control of their alcohol consumption (55%) and helps them avoid getting drunk (44%). While the term may be unfamiliar to some, 41% are drawn to low and no alcohol options for their health benefits, 38% for their refreshing qualities, and 34% because they still feel like a treat. We’re seeing these factors similarly reflected in the Tea Tonic trend. Of those who practice zebra striping, 15% do so every time and 49% most times in out of home occasions.*

Social media is a major driver of food and drink culture, with consumers visiting venues inspired by trending viral foods. While word of mouth remains an important form of recommendation, nearly half of consumers actively follow food-focused social media, and 41% regularly visit venues based on trends they’ve seen online.* In our survey this year, TV and social media were cited by 32% of consumers as a key factor influencing their interest in Korean cuisine, demonstrating the power of visual and digital media in shaping consumer behaviour when it comes to eating out.

Health remains a key priority for consumers, with 43% describing themselves as very health-conscious** and over two-thirds aiming to eat healthily all or most of the time.*****

In recent years, there has been a lot of noise around ultra-processed foods (UPF) and their impact on our health, due to the prominence of these foods in our daily diet. However, our survey still shows strong consumer interest in reducing fat, sugar and salt, while increasing fibre and nutrient-dense foods. These are simple and practical steps that operators can take to help consumers follow a healthy, balanced diet.

Consumers are adventurous with their food choices, as 54% of consumers frequently explore new and unique cuisines and dishes when eating out*, up 3% for foodies vs last year. Adventure is a very appealing factor driving venue and menu choices, especially when it comes to our Flavours Less Travelled trend: 40% associate the South American trend with ‘a bit of adventure’ and 43% associate it with Malaysian cuisine.*

Comfort is an important emotional driver when choosing dishes out of home, and our survey suggests that this is a key factor influencing the appeal of cuisines from around the world.

Brazilian dishes are perceived as hearty and comforting by 65% of respondents, followed by Venezuelan (41%), Peruvian (38%), Korean (35%), and Malaysian (30%) cuisines. These cuisines hold most appeal during evening day parts, though interest is steadily growing for lunch and afternoon occasions.

Consumers are interested in the culinary traditions and authenticity of the cuisines they try. In fact, half of consumers strongly agree (17%) and agree (34%) that they visit venues that they consider to be authentic more frequently*****.

Tradition plays a significant role in driving consumer interest in several 2026 food trends, including Brazilian (67%), Venezuelan (40%), Peruvian (38%), as well as Korean (42%) and Malaysian cuisines (38%)*****.

Research also indicates that chef/staff knowledge about the cuisine or dishes they are recommending is an important signal of authenticity to 51% consumers*****. Therefore, having an in-depth understanding of each trend is ideal.