2026 food sector trends: allmanhall discuss navigating cost pressures, conscious choices and culinary creativity

As we enter 2026, the catering and foodservice industry faces a complex but exciting landscape. While inflationary pressures persist, food procurement and foodservice consultancy experts, allmanhall are seeing sustainability and innovation remaining firmly on the menu. There’s a focus on delivering value to consumers who are more informed and intentional than ever. Read on to find out what allmanhall are predicting when it comes to food inflation, food trends and sustainability.

 

Cost pressures and food inflation: the financial forecast

Food inflation in 2026 is expected to stay above general inflation rates, albeit at a lower level than in 2025. IGD forecasts food inflation at 3.8% in 2026, easing slightly to 3.3% in 2027. The elevated rate reflects historic cost increases, driven by higher wages and operational expenses, that are now being passed on after prolonged absorption.

 

Key drivers include rising employer costs: increases to National Insurance Contributions, the National Living Wage, and new obligations under the Employment Rights Bill are all putting pressure on the supply chain.

 

For the food sector, this means continued pressure on margins.

 

Sustainability: necessity meets opportunity

2026 brings continued momentum in sustainability, driven by both regulation and consumer expectations. Changes such as Extended Producer Responsibility (EPR) and the Deposit Return Scheme (DRS) will primarily impact producers and distributors but are reshaping the wider ecosystem.

 

Forward-thinking organisations are embracing this moment to invest in sustainable packaging, waste reduction initiatives and circular economy practices. These strategies don’t just meet compliance – they also unlock efficiencies, strengthen supply chain resilience and align brands with growing consumer values.

 

Food trends 2026: what’s on the menu? 

Global adventure, local plates

Exploration through food continues to thrive. From Korean spice to Peruvian freshness, diners are increasingly drawn to bold, authentic global flavours. 2026 will see South American and Malaysian cuisines rise, alongside enduring street food favourites like bao, tacos, gyros and laksas.

 

Easily sourced ingredients make themed days or fusion menus a simple way to engage consumers and inject diversity and excitement into the food offer.

 

Functional eating: food that does more 

Consumers are prioritising nutrition that supports specific health goals: energy, cognitive focus, gut health, hydration and blood sugar control. Whilst a higher protein content will likely remain a focus, consumers will also be looking for added benefits with foods becoming multi-functional. Think protein yogurt or cottage cheese blended with a functional fibre ingredient to offer additional wellness benefits.

 

Functional drinks are also evolving. Look out for beverages promoting calm, focus and hydration, and those that are free from artificial sweeteners.

 

Sensory experiences

Food and drink are becoming more immersive. Freeze-dried textures, popping candy, foamed beverages, and cooling effects are turning meals into sensory adventures. Expect playful, layered textures and innovation across both food and drink menus.

 

 

Authenticity over artificiality 

In 2026, consumers crave the real deal. From ingredients and cooking methods to branding and service, authenticity is key. There’s growing scrutiny of ultra-processed foods, a shift toward clean-label products, and a demand for full traceability.

 

Cultural authenticity is also essential. Dishes inspired by global cuisines must stay true to their roots, using traditional ingredients and techniques.

 

Beyond the plate, transparency in front of house service and storytelling helps brands connect emotionally with diners.

 

Customisation and flexibility 

Rigid meal structures are fading. In their place: snacking menus, small plates and anytime meals. Consumers are also looking for flexible portions, altering their meal size to suit their appetite and build-your-own options, offering personalisation to suit their budgetary and dietary choice.

 

Experiential dining: more than a meal 

Eating out is now about experience. Consumers are seeking value beyond price, through ambience, innovation and entertainment. Think themed nights, pop-ups, at-table cooking, and social-media-worthy presentations. When done well, these experiences build excitement, loyalty, and lasting memories.

 

 

Veganuary and plant-based momentum 

In 2025, an estimated 26 million people globally took part on Veganuary. As a result, plant-based dishes are moving firmly into the mainstream.

 

A vegan diet, based on whole grains, pulses, fruit, vegetables, nuts, and seeds, offers a wealth of health and environmental benefits. It’s rich in fibre, vitamins and antioxidants, and associated with reduced risks of heart disease, type 2 diabetes, and certain cancers.

 

The environmental argument 

Plant-based diets produce up to 75% fewer emissions than diets heavy in meat and dairy. They use less land and water, and generate lower pollution. Even the lowest-impact meat has a larger environmental footprint than the most carbon-intensive plant food.

 

This means caterers can make a huge difference by:

• Swapping red meat for low-impact alternatives like allmanhall’s The Brighter Burger (94% lower emissions than beef)
• Using allmanhall’s Hero Recipes that balance taste, nutrition, and budget
• Adding more beans and pulses to recipes – they’re affordable, and sustainable

Reducing meat and dairy consumption is essential for both personal and planetary health. Even partial shifts make a difference.

 

Building a resilient, sustainable food future beyond 2026

To meet climate targets and shifting consumer demands, the food sector must align operations with sustainability goals. That doesn’t mean compromising on taste, nutrition or experience, it means rethinking sourcing, menus and partnerships.

 

Expert procurement can help. Working with allmanhall enables hospitality and foodservice teams to harness collective buying power, gain access to preferential pricing, and receive expert food category guidance, mitigating cost pressures without compromising on quality or sustainability.

 

To find out how allmanhall are helping hospitality and foodservice teams balance costs and sustainability in 2026, visit allmanhall.co.uk or take a look at this video on YouTube. In the meantime, you can read allmanhall’s latest digital magazine, Foodsight, for more detailed analysis of the food sector in 2026