Signals

UK – Day two of the International Food & Drink Event (IFE) in London shifted focus to the future of consumption, with a strong emphasis on how evolving consumer mindsets will shape food and drink innovation through to 2030. 

The day opened with a keynote from Alice Pilkington, associate principal at Mintel, entitled The Big Food and Drink Predictions for 2026. Pilkington highlighted a growing consumer desire for stability and comfort, coining the trend ‘retro rejuvenation’. As shoppers navigate an increasingly volatile world, many are turning to nostalgic formats, traditional recipes and familiar flavours. This is driving renewed interest in scratch cooking and long-shelf-life products, particularly in the ambient aisle and specifically among mid-to lower affluent consumers facing rising meat prices. At the same time, brands are expected to balance this nostalgia with modern demands. Provenance, quality and distinct flavour profiles are becoming key differentiators, while contemporary convenience remains essential.

Pilkington also pointed to the growing importance of novel and sensorial experiences. Texture, aroma and experience are being elevated not just for enjoyment but also for function, particularly as products are reformulated to align with health trends such as GLP-1 usage. As analysed in our newly released drinks macrotrend report, Liquid Intentions, boom-boom formats and sensorial rich and visually striking experiences are set to define the future of drinking. 

Following this, Charles Banks, director and co-founder of thefoodpeople, presented the Top 10 Food and Beverage Trends for 2026/2027, focusing on the next 12–24 months. Banks described a consumer landscape defined by a new reality, in which ongoing global disruption is reshaping habits and expectations. In response, food is increasingly being used as everyday therapy with two clear value routes emerging: escapism and back-to-basics simplicity.

Banks also highlighted the rise of snacking as traditional meal structures decline. The ‘fourth meal’ is becoming obsolete as consumers adopt more fluid eating patterns throughout the day. We have previously explored the rise of Grab-and-Go Cuisine and how brands are creating healthier and culturally relevant formats for time-poor consumers.

Finally, the concept of all-day dessert is gaining traction. Indulgence is being repositioned as an accessible, everyday pleasure, with sweet and savoury boundaries continuing to blur. From dessert-inspired drinks to alcohol-infused formats, brands are finding new ways to deliver affordable moments of enjoyment. Read our Premium Desserts to understand the sweet scenes and luxury treats taking over the market.