The rise of weight-loss drugs and demand for smaller plates is set to drive innovation in the out-of-home market in 2027, according to new research by Bidfood.
In its latest annual food and drink trends forecast, the foodservice wholesaler has predicted ‘Mini & Mighty’ dishes will drive growth for operators, such as right-sized bowls, sliders, snack pots, mini desserts and grazing plates.
With an estimated 2.8 million UK adults taking GLP-1 medications, Bidfood said smaller formats could offer diners greater choice and control without compromising on flavour or satisfaction. “When it comes to portions, small can pack a serious punch,” it added.
It also found that 73% of consumers were more likely to try a new cuisine when it is served as a small plate, while 43% would like to try small plates or tapas-style dining in the next one to two years.
Its other trend predictions include ‘Function and Ferment’, targeted at consumers who are increasingly interested in food and drink that offers potential added benefits, such as supporting gut health or immunity. These could include fibre-boosted snack bars, vitamin D drinks, kimchi, kefir, tempeh and sauerkraut.
According to The Modern UK Consumer April 2026 report by Lumina Intelligence, 48% of consumers describe themselves as very health-conscious when eating out, while 43% say they follow health trends and enjoy trying new functional ingredients.
Fermented items have also recorded 9% year-on-year growth in social mentions and 6% growth on restaurant menus.
Sharing dishes are also stepping into the spotlight, such as grazing platters, as a way of combining “connection, variety, theatre and value”, with interesting textures also set to be a key trend next year.
Bidfood found almost a third (32%) of consumers would like to try dishes with interesting textures in the next one to two years, while 16% say the same about drinks featuring toppings, fruit pieces, jellies or foams. Bidfood said a crisp topping, creamy centre, chewy bite or silky finish “can transform an everyday favourite”.
In terms of flavours set to be in high demand next year, Bidfood said operations should seek ingredients that can add a “premium twist to dishes diners already know and love”.
These could include black garlic, tamarind, tahini, flavoured honeys, matcha, butter pecan, guava, citrus and fragrant botanicals. Bidfood highlighted that 26% of consumers say a flavour or ingredient they have not tried before would encourage them to choose something new.
It also found diners were looking beyond broad cuisine labels like Indian, Chinese and Italian, and seeking the regional stories behind food. Bidfood said serving Sicilian, Cantonese, or Keralan-inspired dishes would give operators “richer stories to tell around provenance and tradition”.
“Our 2027 trends are full of energy, flavour and opportunity. Consumers want more than novelty for novelty’s sake, they’re looking for exciting flavours and experiences that make eating out feel special,” said Bidfood research and insights manager Rhia Harry.
“For operators, that opportunity lies in the small touches that make a big impression. Whether it’s a standout ingredient, a dish that encourages discovery, a generous sharing centrepiece or a contrasting texture that creates a ‘wow’ moment. Each trend offers an accessible way to keep menus fresh, relevant and commercially appealing.
“This is our most rounded trends research yet, combining Tastewise menu and social intelligence with our consumer survey, leading industry sources and the creativity and first-hand experience of our chefs. The result is a collection of ideas that businesses can make their own across dayparts and sectors, while keeping value, operational practicality and what customers genuinely want firmly in focus.”
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