TREND book 2025/2026 PDF Free Download
1 / 31/31
100%
NEW
FOOD & FLAVOUR
TRENDS
RESTAURANTS
& CHEFS
What Is Going On
and more
/
2 3
MOGUNTIA food trends |
HELLO
AND
WELCOME
To the
MOGUNTIA
Trend Book
2025/2026
edition!
Another year of exciting food, flavour and taste awaits, with consu-
mers ready to visit new restaurants that are experimenting with ingre-
dients and techniques, as well as unexpected fusion combinations
from around the globe at street food markets.
2025/2026 is set to be one of the most innovative yet, with bold
cuisines making their mark. But not forgetting the old favourites.
Our aim here? A helpful guide to accompany you on your journey in
innovation and product development – there may be some wild
flavour trends emerging, but at MOGUNTIA we hope we can bring them
back down to earth in a way that works for the retail and food ser-
vice markets in which we operate! Our trend book’s purpose is to help
inspire, ignite new flavour combinations and educate you on what’s to
come.
So… sit down, buckle up, and get ready for an adventure – it is undoubtedly
going to be a flavourful 2025/2026.
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MOGUNTIA food trends |
2
4 5
MOGUNTIA food trends |
TABLE OF
CONTENTS
CUISINE & FLAVOUR
TRENDS
INGREDIENT &
FOOD TRENDS
CHEF FOOD HACKS
& FINAL OVERVIEW
WHAT IS
GOING ON
RESTAURANT
& CHEF TRENDS
MACRO & MICRO
TRENDS
5
MOGUNTIA food trends |
4
6 7
MOGUNTIA food trends |
UNFOLDING now
As we sit here today, our diets have evolved from a year ago, and they will continue to change
as we move into 2025. The type of foods we consume are constantly shifting, influenced by
key factors such as changing demographics, health-conscious attitudes, environmental
awareness, and economic conditions.
We have seen the Ozempic craze quickly gain momentum, with +212% more consumer
conversations around weight loss drugs and food and beverage take place on social media.
There has also been an increase in personalised nutrition plans which help to balance
hormones with conversations up +150% vs 2 years ago.
Yet, no matter how our food choices evolve, one thing remains constant: taste is more
important than ever. Great tasting food is essential to both our physical and emotional
well-being. It’s a rich, sensory experience that blends enjoyment, health, culture, and emotion.
This is at the heart of what MOGUNTIA does.
WHAT
IS GOING
ON ?
The shifting
landscape of food:
influences of health,
personalisation, and
the power of
taste.
GLOBAL impact
6
Global tensions and conflicts are not going anywhere;
these issues have the potential to disrupt supply
chains and can result in varying levels of availability for
certain products, driving up the cost for consumers.
As a potential result of this, cooking at home continues
to grow, as both a cost saving measure and a way to
ensure quality and taste. Scratch cooking continu-
es to thrive, as well as meal kits, giving consumers a
quick way to create something they may not normally.
The uncertainty of global markets will likely encourage
the purchase of shelf stable and long lasting ambient
products, such as canned foods, pulses and frozen
items. These foods are less impacted by supply
chain issues and can serve as a back up in case of
shortages. Continuing from last year, we expect to
see innovation within these areas with consumers ex-
pecting new flavours and higher quality within am-
bient products.
FOOD TECH
advancement
Weather smart agriculture is helping farmers to
become more productive and work smarter due to
advancing technology in tools such as measure-
ment, reporting and verification systems. Vertical
farms continue to gain popularity, especially in urban
areas, thanks to their ability to provide fresh produce
using minimal land and water resources. These future
farms are also using automation, robots and AI to
manage planting, harvesting and distribution. Drones
are also increasingly being used to help monitor crops
and help with frustrating farming issues such as pest
control.
Lab grown meat and 3D printed foods are all
beginning to make themselves more well known as
they teeter on becoming mainstream. As well as this,
health monitoring apps are making consumers more
aware of the impact that food choices are making
on their day-to-day health.
8 9
MOGUNTIA food trends |
TRE
ND
ING
M
A
C
R
O
M
I
C
R
O
&
• UPF Wave
• Clean Deck
• Bodily Balance
UNPROCESSED
revolution
Every year, we identify and set both macro and micro trends
that shape our strategic direction. Macro trends represent broad,
long-term shifts in the market, driven by factors like demogra-
phics, technology, and culture. Micro trends, on the other hand, are
smaller, shorter-term patterns within these macro trends,
often driven by consumer behaviour and preferences. By setting
both macro and micro trends annually, we stay ahead of the curve
and inform our business decisions with actionable insights.
• Big Fusion
• Crave Worthy
• Pan Asian
NEW
wave
FOOD
joy
• OTT Indulgence
• Soul Bowls
• The 4th Plate
OUTSIDE
in
• Simplified Soirées
• Humble Luxury
• Fakeaway & Restaurant Quality
• Swavoury Delights
• Sour, Pickled & Fermented
• Flavour Max
BIG
flavour
• One Tray
• 5 Min Meals
• Next Gen Meal Kits
SPEEDY
solutions
1
2
3
4
5
6
FOOD
trends
8
10 11
MOGUNTIA food trends |
NEW WAVE
2025 has ushered in a new wave of fusion flavours, exploration of the
cuisines of Southeast Asia, bold hybrids and next level innovations.
The New Wave trend includes the elevation of cuisine favourites like Italian and Tex
Mex. For Gen Z, the quest for aordable but adventurous food experiences has led to a
growing interest in Filipino cuisine, which oers flavourful and satisfying meals that fit the bill.
We expect to see further growth within Korean dishes, both in home and out of home. Korean
supermarket Oseyoopened their 14th shop on the edge of Borough Market in London in November
2024. Another K-supermarket, Seoul Plaza operates in multiple locations across the UK, too. Korean dishes
have become familiar to British eaters via K-food outlets serving Korean
corn dogs (Bunsik), kimbap (Korean sushi rolls), the much-loved other
KFC (Korean fried chicken) and tteokbokki-tteok, a rice cake noodle
often smothered in a spicy-sweet gochujang sauce. Kimchi has
become a gut-friendly must-eat on the health circuit, too.
Other under-represented cuisines include Indonesian and
Cambodian, areas which we expect to see further growth within
the coming years!
Bold flavours collide in cultural combinations,
this results in some delicious flavours and is the jewel
in the crown of the Big Fusion trend.
Pakistani-Mexican fusion is an area worth exploring,
Pako Taco in London are serving up dishes like Nihari
Beef Quesabirria and Punjabi Paneer, Channa
Aloo, Jalfrezi Chicken Tacos. Why not try a mix of
East meets West in dishes such as yuzu Caeser sa-
lad or lap cheong (Chinese sausage) gnocci. This
trend signifies how much fusion cooking has develo-
ped over the past few years, with authenticity and a
deep understanding from chef’s on how these
flavours and cuisines overlap. Social media has
enabled the widespread sharing of culinary
knowledge, resulting in Gen Z consumers having
a good knowledge of the trend. Expect to see
more street food stalls and restaurant openings
embracing third culture cuisine by mixing influences
from Asia, Europe, Africa and the Americas, to create
delicious fusion dishes that are free of gimmicks.
BIG fusion
Crave Worthy is a trend which celebrates elevated,
craveable dishes.
Sandos: piled high with mortadella and mozzarella,
hot dogs – a format for fun and experimentation are
being topped with spicy salsas, kimchi, and true
aioli. Ever craved the taste of food from a film? Well
now you can, with concepts like ‘Fork & Film’ which
pair iconic movies with dishes inspired by key
scenes. Ratatouille, a classic 2007 film, is trending
yet again, as now you can actually try the dish from
the film in real life!
Meanwhile, over-the-top food dominates with
towering platters, stacked creations, and the rise of
loaded foods. Mexican-inspired dishes like loaded
birria tacos also do well in this trend.
CRAVE worthy
Influences from key cuisines like Indonesian, Kore-
an, Thai, and Vietnamese interweave in our Pan
Asian trend. Expect fruity, umami-packed, tangy,
spicy, and sweet notes to be a big part of the trend.
Singapore is a fantastic gateway to South and
Southeast Asian cuisine. A city which is rooted in
multiculturalism, it blends elements from various
diasporic food traditions to form its own unique
‘Singapulah’ identity.
Korean remains key with a growth of +10% yoy on
menus globally.
PAN asian
@ForknFilm
@Long Chim
London, UK
@Dongnae
Bristol, UK
12 13
MOGUNTIA food trends |
Scientists, researchers, and campaigners are still learning about UPFs
but consumers are also becoming more aware and clued up as well,
using apps like Yuka to help guide their food choices.
UPFs are often characterised by their high salt, sugar, fat, and additive
content. Media coverage of UPFs has begun influencing consumer
behaviours, as awareness of the risks that they pose grows. The link
between UPFs and negative health outcomes is growing in understan-
ding and the relationship between diet, gut health and overall well-
being is undeniable.
This awareness is driving change within manufacturers and retailers alike;
who are keen to get ahead of the curve and oer clean label products.
Consumers will likely want to see less processed versions of their
favourite products, as well as products with greater nutritional benefits
and fewer health risks.
DID YOU
KNOW?
UPF wave
UNPROCESSED
REVOLUTION
Consumers continue to seek out information and knowledge surrounding food,
ingredients and processing so they can make informed, educated decisions for their
personal health and the health of their families. The spotlight is on how food is
processed, with consumers looking to remove ultra processed foods from their diet.
Ingredient decks become of increasing interest, with a demand for no artificial sweeteners,
reduced sodium levels or looking towards technology for data backed personalised lifestyle
advice. Gut health and hormones are also intrinsically linked to this debate.
This trend has been on our MOGUNTIA Radar for the past 2 years and continues, with our
forecast expecting this to remain and grow for at least another 5 years.
Ingredient decks can be long, complicated and
tricky to understand. With the awareness for
UPF’s growing, consumers are looking for products
with more natural ingredients. With consumers
going back to basics and making their own bread,
for example. A key driver for this trend is TikTok
influencer, Nara Smith, who even makes her
own chewing gum from scratch. On the “less
extreme” scale there is Hannah Neeleman
@BallerinaFarm who milks her own cows… but
consumers, especially Gen Z, are being influenced
by this movement. However, lets be real for a moment,
consumers have busy lives, which often get in
the way of back to basics living and cooking trends.
So simple food swaps will suce, with plenty of
recommendations of alternatives – Jason’s Sour-
dough is a great example of a bread brand who
has recently exploded on social media with only 4
ingredients making up their ingredient deck:
wheat flour, water, salt, and fermented wheat flour.
The cleaner the deck, the better!
Expect to see further advance-
ments in beauty enhancing
foods, with additions like collagen,
biotin and vitamin e - all very much
trending supplements which can
help hair, nails and skin health.
Rising interest in blood sugar
could increase the demand for
low-glycemic formulas, as well as
blood sugar monitoring beyond
just diabetics.
WHAT
IS
NEXT?
CLEAN deck
BODILY balance
@Naraazizasmith @BallerinaFarm
When it comes to our bodies, its important to find a
balance. Meat is back in vogue, with consumers
prioritising protein in their diet. There is a focus
on minimally processed foods and a renewed
interest in traditional meat centred eating patterns,
with plant-based alternatives being pulled into ques-
tion.
Weight Management is still the number one physical
health concern globally, but consumer interest for gut
health and gender specific hormone balancing
is also surging, with consumers keen to navigate
changes brought on by ageing. The focus for 2025 &
beyond is around products that can provide functio-
nal benefits; new products with gut health claims are
up +8% year on year. As well as this, reducing
exposure to forever chemicals is a crucial part
of the trend (forever chemicals can be found in food
and drink). Food as medicine is on the rise, driving
demand for functional ingredients like mushrooms.
Marks & Spencer‘s 2025 launch of YAY! Mushrooms,
featuring Lion‘s Mane and Reishi, are just the begin-
ning.
The NOVA classification system,
developed by Brazilian researchers,
has helped clarify what UPFs are and
categorised foods into four levels of
processing. Currently, an estimated 60-
70% of daily calorie intake for adults and
adolescents in the UK comes from
UPFs, which is a staggering figure and
really does highlight the scale of the
challenge we face!
14 15
MOGUNTIA food trends |
SPEEDY
SOLUTIONS
In today‘s fast-paced world, where people are more time-poor than ever, there is a growing
demand for quick, convenient, and healthy meal options. One-pot meals have become
a mainstay trend and show no signs of fading. Recipes featuring just five ingredients are
especially appealing, oering ease of preparation and minimal cleanup…a true win-win!
Italian dishes remain a favourite for speedy solutions, with quick pastas and risottos leading
the way. Adding a gourmet twist, like a fancy cheese, elevates these simple meals into
something truly special.
Last year, chopped salads and sandwiches gained traction, thanks to chef-style
influencers on social media. This momentum is set to inspire brands, with innovative
retail launches likely on the horizon.
Meal kits are another area which have witnessed significant evolution. Shoppers are
seeking bold, authentic flavours that go beyond the familiar Old El Paso kits.
We expect continued innovation in this space, with trusted big brands and
emerging challengers alike stepping up. Frozen meal kits, in particular,
are growing in popularity. Oering cuisine-led options, they are
perfect for midweek family treats, combining convenience
with indulgent flavours.
Not only do consumers crave fast meals but ones
that also cut down on other mealtime demands
like recipe planning, grocery shopping, and dishes.
Consumers appreciate the convenience of new,
simpler-than-ever 5-Ingredient Meals, One Pot/
One Pan Recipes, and Sheet Pan Meals. Traybakes
featuring a protein paired with a medley of vegetables
are a crowd-pleasing favourite, oering endless va-
riations that can be infused with diverse flavour profi-
les such as Mexican, Middle Eastern, Asian, and
more.
Creators like @melizcooks, @moribyan, and @gat-
herednutrition have gained millions of followers by
showcasing approachable, flavourful meal ideas that
fit these trends. Their recipes continue to inspire home
cooks looking for quick, satisfying, and easy-to-make
dishes.
ONE tray
MINUTE meals
NEXT GEN meal kits
WHAT
IS
NEXT?
Delicious food, from scratch, can now be whipped up in 5 minutes thanks
to appliances like air fryers and Sage’s new smart oven which
reaches 200° c in 2.4 seconds. These 5 minute meal creations are all
over TikTok, and if they are high in protein then even better. There is
plenty of inspiration for air fryer hacks using all sorts of store cupboard
staples.
Dishes like low calorie pizza wraps are high in protein when using
leftover chicken and has just 350 calories. 5-minute recipes also feature
heavily on social media, with the hob still being a great tool to create
something quick and tasty.
Meal kits have the opportunity to provide restaurant quality experiences at home,
whilst meeting the growing demand for value driven options. Retailers are al-
ready capitalising on this trend, with Albert Heijn oering fresh, culinary-focused meal
packages. Similarly in the UK, Sainsbury’s has expanded into meal kits through
partnerships with SimplyCook and Gousto, delivering exclusive in-store kits that
combine aordability with a touch of sophistication.
Interesting collaborations are happening which may oer inspiration to the meal kit market,
for example, Uber Eats is democratising fine dining by delivering Michelin-starred meals from
celebrated chefs like Gareth Ward and Simon Rogan straight to consumers’ homes.
Looking ahead, meal kits have
the potential to cater to multi-
generational households. We
anticipate more partnerships that
resonate with families while utili-
sing AI and digital tools to make
cooking an interactive experience.
Expect to see more high-quality
ingredients which also oer value,
and include technology-driven
personalisation to keep
consumers engaged.
16 17
MOGUNTIA food trends |
BIG FLAVOUR
In 2025, big and bold flavour pro-
files continue to dominate the food
scene as consumers crave intense
and globally inspired tastes.
From spicy to sour, sweet to
savoury… or ‘swavoury’!
Flavour is the key! As our expecta-
tions of flavour evolve, the appetite
for bold, exciting flavours mean
that product innovation using new
& exciting flavours are more im-
portant than ever.
Sweet-savoury flavours continue to gain consumer
interest... we’ve all seen salted caramel, hot honey,
bacon jams... we’re asking what’s next in the world of
swavoury?
Sweet fruits can be used to create meat glazes and
sauces: strawberry, guava, mango and peaches, can
be fermented into hot sauces or cooked into
jams, plus they perfectly cut through fatty meats like
lamb and pork chops and balance them well. Miso ice
cream and pickle mochi, for example, are delicious
Swavoury creations.
SWAVOURY delights
East Asian cuisine is inspiring bold new flavours. Take
PB&J chicken wings, a sweet and savoury spin on
traditional Indonesian Satay. We think chicken wings
are a brilliant carrier for experimentation with all things
Swavoury... as demonstrated at events such as Wing-
fest, so why not give it a try!
Expect to see sweet-savoury dishes that appeal to
the whole palate. Swavoury can be a little divisive, but
it is definitely fun.
Black Lime is an ingredient we are championing for 2025. Move over
Hot Honey, this oers an intensely tangy, earthy punch, a true intersection
of sour and savoury. Traditionally used in Middle Eastern dishes, expect
a smoky citrus flavour. Black Lime is appearing in cocktails, roasted
vegetables, and even baked goods. Its sharp, almost fermented tang
balances richness in meat dishes, works well with fish and adds somet-
hing a bit dierent! The popularity of fermented foods have been fuelled
by gut health.
Some great examples of the trend for 2025 include fermented hot
sauce – one of our picks this year is a guava & pineapple based hot
sauce – which can bring a fruity kick to fried chicken, both as a post cook
glaze and a pre-cook enzyme rich tenderising marinade. Influenced by a
fusion of Hawaiian and Filipino cooking, this is a great example of
how fruity flavours can also bring functional benefits to dishes.
Koji continues to be an area of interest and experimentation – accessible
favourites are key here, koji butter, koji hot sauce, or even desserts like koji
honey ice cream!
SOUR, PICKLED & fermented
“Fermented Foods - ingredients
like miso, koji, kimchi, and tempeh
continue to be popular, with
expanded applications in sauces,
breads, and condiments.
Fermentation adds depth and
complexity and appeals to those
seeking natural probiotics”
- Michael Manoocheri, food &
beverage director at Rancho
Valencia Resort & Spa in San
Diego, California
FLAVOUR max
We’ve become obsessed with all things chilli, and our appetite for spicy
condiments shows no sign of cooling down. This explains the sell-out
success of Brooklyn Beckham’s Cloud23 sauces in Hot Habanero and
Sweet Jalapeño.
If your shelves are already crowded with crispy chilli oils but you’re still
craving more heat, look out for pilpelchuma. Dubbed the “harissa of
2025”, this Libyan chilli paste is packed with roasted peppers, garlic, chilli,
and a zesty hit of lemon juice—perfect for adding bold, fiery flavour to any
dish. Other more “well known” spices like ghost peppers and Carolina
Reaper have become household names and are also perfect for Hallo-
ween spice call outs!
“Much like 2024 I think we could
see a continuation of the spicy
food scene. This year I think we
saw more and more people trying
dierent peppers. I think social
media played a big role in pushing
people to extend their palates to
try dishes with spicy peppers or
spicy sauces.”
- Xavier Monge, chef at
Marseille in New York,
USA California
Guajillo Chilli
Pepper gaining
attention for their
smoky-sweet flavour
profile.
Heritage chillies such
as Jimmy Nardello
peppers prized for
their sweetness are
a flavour-forward
alternative to ultra-hot
varieties.
Regional blends like
suya spice and aji
criollo introduce depth
to marinades, BBQs,
and even condiments.
Sun-soaked tropical
notes like tamarind
and calamansi
transport consumers
to exotic destinations.
Look out for:
Consumers crave new and ad-
venturous experiences along-
side those trusted, familiar fa-
vourites so elevated versions of
favourites are a great way to build
trust!
In the world of fermentation, Koji
is here to stay with evolving ele-
ments… hybrid ferments, garums,
garnishes, butters and more.
Expect to see the doubling-down
on flavours - through layered spice
blends, spicy crumbs, unexpec-
ted pairings, and even more
fusion flavour combinations!
18 19
MOGUNTIA food trends |
Forget subtlety, this is about embracing oversized,
over-the-top, flavour packed creations that
satisfy cravings. Triple-layered burgers, pizza ser-
ved birria style with dipping gravy, named cheese
shavings on everything! Street food is crucial to
this trend, with Michelin starred chefs leaving the
traditional kitchen environment and concentrating on
elevated favourites like smash burgers, but they’re
made with short rib beef patties accompanied by
American cheese sauce, butter mayo with maple
candied bacon bits. Or even simple classics going
gourmet - like an oxtail grilled cheese, these are dishes
that really wow.
The trend celebrates formats that go large on every-
thing: flavour, size, and visual impact. Think brioche
buns stued with multiple cuts of tender meats and
decadent buttery sauces.
This isn’t about everyday eating… it’s about treating
yourself to something extraordinary with bold pre-
sentation and indulgent flavours. Whether savoury or
sweet, the philosophy here is clear: more is more.
FOOD JOY
Eating has surpassed its basic
purpose; it has become a way
to experience comfort, adven-
ture, and joy. As consumers
face the stresses of modern life,
food oers a source of joy, nou-
rishment and a distraction! Whet-
her it’s indulgent, unapologetic
creations piled high with rich
toppings or simple, nostalgic
dishes - the choices are all about
what feels good in the moment.
Convenience and brilliance
coexist, with unpretentious foods
like sandwiches or hot dogs taken
to gourmet levels through punchy
flavours and premium ingredients.
From comfort foods to dishes
steeped in heritage and authen-
ticity – the flavour combinations
are endless. This trend celebrates
carefree indulgence and self-ex-
pression through food, reflecting
the desire for pleasure without
compromise. These are me-
als that hug the soul, soothe the
body, and transport us... whether
to childhood memories, a favourite
holiday, or just to a simple state of
happiness.
OTT indulgence
No matter the weather, there is nothing better than
a comforting bowl of nourishing food to get you
through the day. Dishes like pho, ramen, con-
gee, noodle bowls, pasta and risotto are all
perfect examples of the trending Soul Bowls. They
can be created at home or enjoyed from a food ser-
vice outlet. Many of these recipes are designed for
convenience without compromising on taste.
Slow-cooked creations, simmering throughout the day,
result in deeply layered broths and stews perfect for an
easy, flavourful meal after a long day. Vibrant jambalaya infu-
sed with spices, light and fresh spring vegetable broths, or quick
15-minute pasta bowls demonstrate how versatile these dishes can be.
#Recipetok is brimming with inspiration for these soul bowls wonders too! Imagine handmade dumplings
immersed in richly seasoned broths or silky congee topped with bold umami-rich garnishes, perfect for brunch.
Fusion is also a key part of this trend - think creamy risotto infused with Southeast Asian flavours, ramen
bowls crowned with Italian fettuccine, or the vibrant spice of Malaysian laksa paired with the delicate broth of
Vietnamese pho.
The rise of snacking is changing how we eat.
With pressures of modern life making the traditional
three meals a thing of the past turning to convenient
opportunities for flavour-packed snacks that cater to
on-the-go lifestyles. From cuisine led influences to
comforting nostalgic twists, snacks are no longer just
a stopgap, but a 4th meal occasion in themselves.
The demand for globally inspired flavours is at an
all-time high too. Health-focused oerings have
not been left behind in this snack renaissance either!
Mini grain salad pots from Salad Servers in Austra-
lia highlight how the line between snacks and full me-
SOUL bowls
THE th plate
als is blurring. These single-serve, protein-rich options
pack ingredients like quinoa and chickpeas into grab-
and-go formats, catering to those seeking satiety wit-
hout sacrificing nutrition.
We’ve seen +46% more occasions of late-night
snacking and cottage cheese grows 33% in con-
sumer interest. Established snack staples such as
chips, nuts, and popcorn have even been reinven-
ted with bolder flavour profiles like spicy mustard,
tangy lime, and even nostalgic comfort flavours
work well - like Welsh rarebit Scotch egg-inspired
bites.
20 21
MOGUNTIA food trends |
OUTSIDE IN
The Outside In embraces living in the moment and finding joy in the present, especially
within the comfort of your own home. With the cost of living driving smarter spending habits,
people are increasingly turning to at-home occasions to socialise and indulge. The focus has
shifted to creating premium experiences without the need for a restaurant setting.
Entertaining at home and themed dinners have become particularly popular, with hosts
curating everything from menu choices to decor to replicate the ambience of global cuisines or
high-end dining experiences. This not only makes gatherings more engaging but also allows for
personal touches that restaurants can’t replicate.
While the initial push for this trend stemmed from
economic constraints, it has evolved into a life-
style choice. Investing in premium ingredients,
artisanal products, and high-quality tableware
has become the norm for these at-home expe-
riences, signifying a new era of premiumisa-
tion within the home.
This movement is here to stay, with home ent-
ertaining continuing to thrive as a sophisticated
alternative to dining out, blending the best of
indulgence and practicality.
As consumers prioritise unique, tailored experiences,
at-home entertaining is becoming the ultimate way
to connect and create lasting memories. Welcome to
the era of “experiences“ – where the home becomes
the ultimate entertainment destination. Searching
for inspiration for dinner parties using social media
platforms like Instagram and Pinterest to facilitate
their creative ideation. The growing interest in home
cocktail kits, fancy meal kits, and “picky bits”
prove that staying in really is the new going out.
Backed up by the fact that the search term “hosting
dinner” has seen a 500% increase year on year on
Pinterest.
Gen Z’s are driving this trend, with the need for fun and
aordable simplicity at its heart. TikTok is awash with
‘host a dinner party with me’ clips, racking up millions
of views. There are tons of ideas to help consumers
create the ultimate Simplified Soirée!
SIMPLIFIED soirées
The Humble Luxury trend is all about real food. With such a big
spotlight on ultra-processed foods (UPFs) consumers have gone back
to basics, favouring trusted food products like dairy, meat and fish.
Consumers are willing to trade up, spending more on quality produce.
Whilst value cuts of meat are also treated with the same respect as
prime cuts and oily fish like mackerel gains popularity.
This year, we expect to see a focus on value cuts being used to create
gourmet meals, a truly head to tail approach, which is also brilliant for
sustainability. Accessible formats win, with minced meat going gourmet.
Pies prove to be perfect carriers for under utilised meat cuts too.
MAMAPEN in London fuses Scottish-Cambodian with their Tattie Mince
noodles. But, there is quite divisive cuts being served up too! At Fowl in
central London, which describes itself as a “beak-to-feet chicken restau-
rant”, the Sunday roast comes complete with chicken claws. At Manteca
in Shoreditch, east London, you might find half a pig’s head, clearly
identifiable, on your table. Newly opened Camille in Borough Market,
South London serves a chicken-neck sausage, including the bird’s head.
We’ll be keeping an eye out to see how this trend develops further in 25/26.
HUMBLE luxury
FAKEAWAY & restaurant quality
A wave of innovation will bring restaurant quality
meals to the home, but at a fraction of the cost.
Ready meals, subscription services and meal delivery
isn’t new, but there is a resurgence of the trend, so
expect 2025/26 to be the year of evolution for these
areas.
The obvious drivers of this trend include cost saving
but it goes deeper than that, with consumers seeking
out authentic cuisines without having to leave the
home.
You will see further development of chef driven
products, which go across both fast casual and
grocery / direct to consumer. Last year, Tom Aikens
collab with My Supper Hero for at home fine dining
and Waitrose acquired premium meal kit delivery
service, Dishpatch, with partnerships with the likes of
Jose Pizarro and St. JOHN.
Frozen also continues to grow in favour, with gourmet
wallet friendly products continuing to gain market
share. Global inspired ingredients do well in this
area - think Memphis BBQ pulled pork pizzas, and
Roman style pinsa with authentic Italian ingredients
like Campania sourced tomatoes.
Two years in the making,
Tom Kerridge‘s first-ever
retail food product colla-
boration is a collection of
elevated takes on classic
British dishes.
22 23
MOGUNTIA food trends |
CUISINE
AND
FLAVOUR
TRENDS.
Evolving flavours:
the fusion of
tradition, innovation,
and conscious
consumption.
INGREDIENT &
FOOD trends
Food trends are constantly evolving, driven by shifting
consumer preferences, cultural influences, and the
desire for new taste experiences. In this section, we
explore trending cuisines and the key ingredients
defining them.
Consumers are increasingly drawn to foods that of-
fer both flavour and function, seeking ingredients
that provide health benefits, sustainability, or an eleva-
ted sensory experience. Whether it‘s the smoky depth
of Middle Eastern harrisa or the gut friendly appeal
of koji fermentation. These trends reflect broader
movement toward adventurous, mindful, and purpo-
seful eating.
By understanding these ingredient and food trends,
we gain valuable insights into the flavours shaping
tomorrow’s menus and grocery shelves.
CUISINE MAPS &
purchase intent
22
Every year, we reset our cuisine and flavour trends to ensure we are ahe-
ad of the curve. As we all know, consumers tastes change and new and
exciting dishes can open up new interests in specific cuisines and regio-
nal twists. Purchasing decisions can be influenced by factors such as
health, sustainability, as well as the growing demand for func-
tional foods. Shoppers seek products that align with their lifestyles and
aspirations and we know it‘s important to keep up with these shifts to en-
sure we support our customers in the best way possible at all stages of
the development process.
Our cuisine and flavour maps aim to provide a clear
and easy way to understand how well dierent
cuisines resonate with consumers. We also run
trending cuisines through our market insight tool, to
understand purchase intent at a total market level, and
also at a retail level. Analysing these insights help us to
anticipate future food trends, as well as focusing
in on key cuisines to ensure product success at shelf.
24 25
MOGUNTIA food trends |
UNITED KINGDOM
1
2
3
4
5
2 4
M ARKET APPEAL M ASS
EVID EN CE O F TREN D SETTI N G I N FLUEN CE
LO W HIGH
3
15
NI CH E
1 2 3 4 5
SCALE OF HYPE AND BUZZ
WITH O PINIO N FORMERS
LEA ST M O ST
1
Hawaiian
1.5
Pe r u v i a n
1.5
Argentinian
2
Brazilian
2
Jewish
Diasp o ra
2
East African
2
Po r t u g e se
2.5
North
African Tex Mex
1.5
Scandinavian
3
Filipino
3
Pe r s i a n
3.5
Greek
3
Sp an i sh
3
Carib bean
4
West
Africa
4
Vietnamese
4.5
Ko rean
4.5
Global
Inc. Fusion
4
Pa n
Mediterranean
3.5
Plan t
Based
5
Ingredient-led
British
4
Thai
4.5
Southeast
Asian
4.5
French
4.5
Middle
East er n
4.5
Mexican
4.5
Indian &
Regional Indian
4.5
Chinese &
Regional
Chinese
5
Eco
4.5
Japanese 5
Italian
5
American
5
British
1.5
German /
Polish
3.5
Ingredient-led
Eu ro p e an
3
Trend map Purchase intent
Next, we leverage our robust market research tool to pinpoint the
trending cuisines that resonate most with consumers. Utilising a natio-
nally representative sample size, we generate reliable purchase intent
scores that provide actionable insights. This rigorous approach ensures
confidence in the results, empowering informed decisions about
product innovation.
Purchase intent in percentage
Ingredient Led British
West African
Mexican
Pan Mediterranean
French
Greek
Tex Mex
Spanish
Thai
Regional Indian
Southeast Asian
Middle Eastern
Korean
Persian
Japanese
Global Fusion
Vietnamese
83.9
83.6
81.0
80.8
78.3
77.2
76.7
75.4
73.9
71.5
70.7
70.4
67.8
67.2
67.1
64.5
59.4
25
MOGUNTIA food trends |
This trend map allows us to understand which
cuisines are gaining momentum and mass appeal.
We‘ve overlayed these with our boxes of focus, those
cuisines which we know have a strong market appeal
and are currently trending - plus these are areas
which we know also have room for innovation!
26 27
MOGUNTIA food trends |
We have taken our insight one step further and
applied a retailer filter to look at where consumers
carried out their main shop and in which retailer the
cuisine preferences scored best.
Heat map
SPACE FOR notes
West African
Mexican
French
Greek
Tex Mex
Spanish
Thai
Regional Indian
Southeast Asian
Middle Eastern
Korean
Persian
Japanese
Global Fusion
Vietnamese
Ingredient Led British
Purchase
intent
27
MOGUNTIA food trends |
94.7%88.9%89.4%88.0%100.0%90.4%100.0%77.6%81.1%79.7%83.93%
100.0%88.9%84.1%88.0%100.0%78.6%100.0%77.1%84.5%85.5%83.56%
100.0%100.0%80.7%84.8%75.0%76.5%66.7%76.4%83.1%85.5%80.95%
89.5%66.7%84.1%83.0%100.0%72.1%66.7%79.6%78.3%85.7%80.83%
89.5%88.9%82.4%79.8%100.0%66.7%100.0%75.0%77.5%76.5%78.33%
100.0%100.0%79.4%73.1%100.0%73.8%100.0%72.9%76.1%82.6%77.18%
94.7%66.7%80.8%68.8%75.0%67.4%100.0%75.0%81.4%82.5%76.69%
89.5%66.7%78.7%77.2%75.0%67.4%66.7%71.4%73.9%75.0%75.35%
73.7%66.7%82.4%71.0%75.0%69.8%100.0%69.4%69.6%75.0%73.90%
84.2%66.7%77.8%71.6%50.0%64.3%100.0%71.8%65.3%73.1%71.49%
84.2%88.9%73.4%67.7%100.0%66.7%100.0%64.6%70.4%71.0%70.69%
73.7%88.9%74.6%71.9%100.0%61.9%90.9%62.5%62.9%73.5%70.36%
73.7%77.8%72.6%71.3%100.0%59.5%75.0%50.0%68.6%66.7%67.79%
73.7%87.0%73.0%69.5%75.0%64.3%100.0%60.4%56.9%64.7%67.19%
89.5%95.7%75.6%67.4%100.0%52.1%66.7%60.4%57.8%66.2%67.13%
64.3%83.3%63.2%74.7%88.9%60.5%20.0%60.9%62.7%59.4%64.49%
57.9%77.8%57.6%59.0%75.0%52.4%100.0%54.2%60.6%64.7%59.41%
Pan Mediterranean
28 29
MOGUNTIA food trends |
EUROPE
This trend map provides insight into the cuisines
that are gaining popularity across Europe. We have
highlighted key areas of focus—cuisines that not
only have strong market appeal but are also trending.
Additionally, these are areas with plenty of room for
innovation, making them exciting opportunities to
explore.
Trend map
1
2
3
4
5
2 4
M ARKET APPEAL M ASS
EVID EN CE O F TREN D SETTI N G I N FLUEN CE
LO W HIGH
3
15
NI CH E
1 2 3 4 5
SCALE OF HYPE AND BUZZ
WITH O PINIO N FORMERS
LEA ST M O ST
1
Hawaiian
1.5
Pe r u v i a n
1.5
Argentinian
2
Brazilian
2
Jewish
Diasp o ra 2
East African 2.5
Po r t u g e se
2.5
North
African Tex Mex
Scandinavian
2
2.5
Filipino
3
Pe r s i a n
Greek
3.5
Sp an i sh
2.5
Carib bean
4
West
Africa
4
Vietnamese
4.5
Ko rean
4.5
Global
Inc. Fusion
4
Pa n
Mediterranean
3.5
Plan t
Based
5
Ingredient-led
Eu ro p e an
4
Thai
4.5
Southeast
Asian
4.5
French
4.5
Middle
East er n
4.5
Mexican
3.5
Indian &
Regional Indian
4.5
Chinese &
Regional
Chinese
5
Eco 4 .5
Japanese
5
Italian
5
American
5
German
3
3
28
30 31
MOGUNTIA food trends |
Purchase intent
Next, we use our advanced market research tool to determine which
cuisines are currently resonating most with consumers in Germany.
By utilising a nationally representative sample size, we produce reliable
purchase intent scores that oer valuable insights. This thorough
approach guarantees confidence in the findings, supporting well-
informed decisions on product innovation.
Purchase intent in percentage
West African
Mexican
French
Greek
Tex Mex
Spanish
Thai
Regional Indian
Southeast Asian
Middle Eastern
Korean
Persian
Japanese
Global Fusion
Vietnamese
91.3
84.8
82.4
81.9
81.9
78.9
77.7
77.7
76.1
75.0
74.6
68.8
68.8
63.7
59.6
58.6
57.2
GERMANY
SPACE FOR notes
Here are our insights for Germany, highlighting
where consumers shop and which retailers show
the strongest preference for dierent cuisines
Heat map
Pan Mediterranean
Ingredient Led European
West African
Mexican
French
Greek
Tex Mex
Spanish
Thai
Regional Indian
Southeast Asian
Middle Eastern
Korean
Persian
Japanese
Global Fusion
Vietnamese
Pan Mediterranean
Ingredient Led European
30
90.90%94.70%93.60%90.90%88.20%92.80%92.30%91.30%
86.90%78.90%76.60%90.90%83.50%86.60%86.50%84.80%
82.80%73.70%93.60%81.80%81.20%80.40%80.80%82.40%
83.80%89.50%83.00%78.40%85.90%79.40%86.50%81.90%
83.80%89.50%87.20%77.30%78.80%79.40%86.50%81.90%
79.80%89.50%78.70%83.00%78.80%74.20%80.80%78.90%
79.80%68.40%80.90%76.10%77.60%73.20%86.50%77.70%
78.80%78.90%76.60%73.90%80.00%79.40%78.80%77.70%
74.70%78.90%74.50%76.10%74.10%75.30%84.60%76.10%
78.80%73.70%66.00%78.40%75.30%72.20%80.80%75.00%
74.70%84.20%76.60%76.10%70.60%73.20%78.80%74.60%
70.70%73.70%61.70%72.70%69.40%69.10%69.20%68.80%
74.70%63.20%70.20%72.70%68.20%62.90%65.40%68.60%
65.70%63.20%57.40%60.20%65.90%62.90%69.20%63.70%
62.60%63.20%55.30%69.30%60.00%59.80%53.80%59.60%
63.60%52.60%61.70%60.20%62.40%50.50%63.50%58.60%
59.60%68.40%59.60%64.80%52.90%54.60%53.80%57.20%
Purchase
intent
32 33
MOGUNTIA food trends |
Purchase intent
Next, we apply our advanced market research tool to identify the
cuisines currently most popular among French consumers. Using a
nationally representative sample, we generate dependable purchase
intent scores that provide valuable insights. This rigorous approach
ensures confidence in the results, enabling informed decisions for
product innovation.
Purchase intent in percentage
West African
Mexican
Pan Mediterranean
French
Greek
Tex Mex
Spanish
Thai
Southeast Asian
Middle Eastern
Korean
Persian
Japanese
Global Fusion
Vietnamese
FRANCE
Here are our insights for France, showcasing the
preferred retailers and where consumers are
shopping for dierent cuisines.
Heat map
SPACE FOR notes
Ingredient Led European
Regional Indian
89.4
87.6
80.3
80.3
79.9
76.3
74.9
72.9
69.7
69.5
68.5
66.1
66.1
65.5
65.3
63.3
56.8
West African
Mexican
French
Greek
Tex Mex
Spanish
Thai
Regional Indian
Southeast Asian
Middle Eastern
Korean
Persian
Japanese
Global Fusion
Vietnamese
Pan Mediterranean
Ingredient Led European
32
Purchase
intent
87.10%85.70%95.20%91.30%85.20%91.40%91.70%100.00%89.40%
93.50%71.40%90.50%83.70%90.10%87.60%90.00%70.00%87.60%
83.90%85.70%90.50%81.00%74.10%84.80%80.00%80.00%80.30%
71.00%85.70%95.20%79.40%77.80%80.00%83.30%80.00%80.30%
80.60%85.70%92.90%77.80%76.50%84.40%78.30%60.00%79.90%
71.00%71.40%85.70%74.60%81.50%75.20%75.00%80.00%76.30%
72.40%71.40%81.00%77.80%70.40%70.50%78.30%80.00%74.90%
77.40%71.40%76.20%69.00%76.50%73.30%78.30%50.00%72.90%
71.00%57.10%71.40%68.30%71.60%71.40%70.00%60.00%69.70%
53.33%85.71%75.00%70.16%64.94%68.75%57.14%57.14%69.50%
64.50%85.70%83.30%63.50%75.30%65.70%71.70%50.00%68.50%
71.00%71.40%76.20%64.30%69.10%64.80%65.00%60.00%66.10%
67.70%85.37%85.70%61.10%66.70%63.80%68.30%60.00%66.10%
71.00%71.40%76.20%64.30%69.10%64.80%65.00%60.00%65.50%
71.00%71.40%76.20%66.70%66.70%58.10%76.60%70.00%65.30%
67.70%57.10%66.70%66.70%64.20%58.10%61.70%70.00%63.30%
67.70%57.10%69.00%53.20%59.30%56.20%53.30%50.00%56.80%
34 35
MOGUNTIA food trends |
TRE
ND
ING
F
O
O
D
I
N
G
R
E
D
I
E
N
T
S
&
MIDDLE EASTERN
MEXICAN
Middle Eastern ingredients like labneh, za’atar,
tahini, and harissa have become pantry staples,
inspiring cooks to dive deeper into the region’s rich
culinary traditions. Rice takes centre stage in dishes
like Iraqi maqluba (spiced rice layered with meat and
vegetables) and Arabic mujaddara (lentils, carame-
lised onions, and rice). This cuisine also champions
bold flavours, from Persian fesenjan—a stew with
walnuts and pomegranate—to the vibrant herbs that
elevate sauces, stews, and even modern takes like
At the heart of Mexican cuisine is maize (corn), a
foundational ingredient which can be transformed into
staples like tamales, huaraches, and memelas. Anot-
her key part of the cuisine is mole, a complex sauce
which has countless regional variants. Sinaloa style
Sushi is another one to watch out for; it‘s a fusion of Ja-
panese sushi with Mexican and Sinaloan flavours. It‘s
a street food that‘s similar to the California roll but uses
cooked fish instead of raw. Salsa‘s are crucial too -
think salsa morita and salsa macha, authentic and
FLAVOUR exploration
SALSA & spicy sensations
za’atar fries and tahini noodles. Mezze, everyone’s
favourite sharing style, goes beyond hummus and
falafel to include delights like crispy arayes, spiced
kibbeh, and herb-packed kuku. Even the breads are
diverse, from pillowy barbari to Turkish açma and
pizza-like lahmacun.
super tasty. Aguachile is everywhere too, an authen-
tic Mexican recipe for Aguachile with Shrimp which is
similar to ceviche; shrimp is sliced in half, and cooked
in a mixture of lime juice, chillies and coriander.
34
36 37
MOGUNTIA food trends |
PERSIAN
KOREAN
Fragrant rice dishes like chelow (steamed basmati
rice) and tahdig (crispy rice) are staples, reflecting
Central Asian techniques. Herbs like parsley, dill,
and mint are essential in dishes like ghormeh sabzi
(herb and lamb stew) and kuku sabzi (herb frittata).
Pomegranate and walnuts add a burst of flavour to
fesenjan, a hearty stew with a deliciously sweet and
tangy taste. Persian food also embraces influences
from Turkey, India, and the Middle East. The use
of saffron, rosewater, and dried fruits, along with iconic
Ingredients like gochujang (fermented chilli paste),
doenjang (soybean paste), and kimchi are key to
Korean cuisine. Rice is also important too, forming
the base for classic dishes such as bibimbap, gimbap
(seaweed rice rolls). Soups and stews provide war-
ming comfort, dishes like kimchi jjigae (kimchi stew)
and seolleongtang (ox-bone soup). While banchan
(small dishes of seasoned veg and pickles) add dif-
ferent twists to the overall Korean dining experience.
Not forgetting Korean barbecue and street food
SAFFRON & silk
KIMCHI & beyond
kebabs and rice dishes, reflects the culinary exchan-
ges along the Silk Road. Meals are often complemen-
ted by flatbreads like sangak and lavash, while sides
such as torshi (pickled vegetables) add brightness
and contrast.
classics like tteokbokki (spicy rice cakes) and man-
du (dumplings) - there is a real mix of tradition and mo-
dern street food interpretations (for example kimchi
grilled cheese or bulgogi tacos) to be explored!
JAPANESE
GREEK
Umami, the fifth taste, is at the core of Japanese cui-
sine. Found in miso, soy sauce, and dashi. Globally
adored dishes like sushi, sashimi, and ramen share
the spotlight with regional specialties such as okono-
miyaki (savoury pancakes), takoyaki (octopus balls),
and kushikatsu (fried skewers). Rice and noodles
are meal staples, paired with artfully prepared vege-
tables, pickles (tsukemono), and proteins like tonkatsu
(breaded pork cutlet) or yakitori (grilled chicken).
Greek cuisine thrives as chefs reinvent classics and
spotlight regional delights. With its focus on olive oil,
full-fat dairy, grains, and vegetables, it aligns per-
fectly with the Mediterranean diet trend. Staples like
souvlaki, moussaka, and spanakopita are elevated
with creative twists, while dips like taramasalata and
skordalia shine. Veggie dishes like kolokythokeftedes
(zucchini fritters), dolmades (stuffed vine leaves), and
yemista (stuffed vegetables) highlight fresh, bold
flavours.
LAND OF umami
HELLAS ON A plate
The cuisine’s emphasis on seasonality can be
seen in dishes like kaiseki, a multi-course exploration
of local ingredients. Even desserts like mochi and
dorayaki reflect the balance and simplicity that define
Japanese cooking, making it both approachable and
endlessly inspiring.
Rustic favourites, including pastitsio (pasta bake) and
giouvesti (casserole), bring comfort, while desserts
like baklava, galatopita, and loukomades satisfy every
sweet tooth.
38 39
MOGUNTIA food trends |
SOUTHEAST ASIAN
WEST AFRICAN
Known for its balance of sweet, sour, salty, and
spicy—often in a single dish. Fresh herbs like lemong-
rass, cilantro, and basil, along with staples like rice,
coconut milk, and fish sauce, create the founda-
tion for vibrant meals. Iconic dishes include pad Thai
(stir-fried noodles), pho (Vietnamese noodle soup),
satay (grilled skewers), and laksa (spicy noodle soup).
Southeast Asia’s love for fresh, aromatic ingredients
shines through in its diverse street food culture.
West African cuisine offers an exciting mix of flavours,
textures, and colours. Central to its identity are sta-
ples like cassava, yams, plantains, and rice, often
paired with richly spiced stews and soups. Iconic
dishes like jollof rice, egusi soup (melon seed stew),
and suya (spiced grilled meat skewers) highlight the
region‘s use of diverse flavours and interesting techni-
ques.
Street foods like akara (bean fritters) and kelewele
(spiced fried plantains) highlight West Africa’s love of
AROMATIC journeys
SAVOURY souls
Dishes are often made with layers of texture and heat,
from crispy spring rolls to smoky grilled meats.
And don‘t forget the desserts! Tropical fruits like man-
go, durian, and coconut play a starring role in sweet
treats.
shareable snacks. The cuisine is also celebrated for its
communal dining style, bringing people together
over hearty, flavourful meals.
VIETNAMESE
THAI
Vietnamese cuisine is celebrated for its use of fresh
herbs, aromatic spices, and light yet flavourful
dishes. Central to its identity is the interplay
of sweet, sour, salty, and umami, achieved
through ingredients like fish sauce, lime, tamarind,
and mint. Iconic dishes like pho (fragrant nood-
le soup), banh mi (crusty baguette sandwich), and
goi cuon (fresh spring rolls) showcase the elegan-
ce of Vietnamese cooking. Regional specialties
shine, from the rich bun bo Hue (Hue beef noodle
While iconic dishes like pad Thai and green curry re-
main popular, chefs are exploring regional specialties
like khao soi (curry noodle soup) and hat yai chicken,
bringing lesser-known flavours to the forefront. Street
food classics such as pad kra pao (holy basil stir fry)
and kai jiew (fried omelette) continue to thrive, while
Thai-Chinese fusion dishes inspired by Bangkok’s
Chinatown are gaining global attention.
And with a new wave of chefs fusing Thai with glo-
bal cuisines, expect creative dishes like spicy laab
THE FRESH & the fragrant
A TASTE OF siam
soup) in the centre to the delicate ca kho to (cara-
melised fish in a clay pot) of the south. Street food
culture thrives with dishes like banh xeo (crispy
savoury pancakes) and com tam (broken rice with
grilled pork), offering a vibrant culinary experience
that’s both traditional and innovative.
burgers and Thai tea milkshakes alongside refined
fine dining interpretations of Thai classics. Expect to
see more region specific Thai dishes coming into
the spotlight in 2025 and beyond too!
40 41
MOGUNTIA food trends |
INGREDIENT LED EUROPEAN
GLOBAL FUSION
Ingredient-led European cuisine focuses on quality,
seasonality, and the natural flavours of carefully
selected ingredients. From Italy’s fresh basil and ripe
tomatoes to France’s rich butter and aged cheeses,
European cuisine celebrates the beauty of simple,
high-quality produce. Dishes are built around key in-
gredients, with minimal intervention to preserve their
true taste. Regions like Spain, Italy, and France are
famous for their dedication to seasonal ingredients,
whether it’s Spain’s sweet peppers for pisto, Italy’s
Global Fusion cuisine blends ingredients and
techniques to create innovative dishes. It’s a cele-
bration of cross-cultural influences, where flavours
from Asia, Europe, Africa, and the Americas
merge to form exciting, unexpected combinations.
Chefs are reinventing classic recipes, from sushi
burritos and Korean tacos to Mediterranean- inspired
pizzas and Mexican mole ramen. The focus is on crea-
tivity, experimentation, and pushing boundar-
ies while embracing the diversity of global flavours.
ROOTED IN tradition
WORLDLY BITES, bold flavours
truffle-infused pastas, or France’s buttery pastries.
Today, this ingredient-driven approach is gaining
traction globally, as chefs focus on farm-to-table di-
ning, highlighting local and sustainably sourced pro-
ducts. The result is an ever-evolving, flavourful journey
that’s rooted in tradition yet always innovating.
These fusion dishes invite diners to explore familiar
tastes in completely new ways. Whether it’s savoury
or sweet, Global Fusion cuisine offers something new
and exciting in every bite.
PAN MED
SPANISH
The Pan-Mediterranean cuisine brings together di-
verse flavours and ingredients like olive oil, fresh
herbs, grains, citrus, and seafood, crafting dishes
that are as healthy as they are delicious. This cuisine
thrives on simplicity and bold flavours, with highlights
like Moroccan tagines, Italian bruschetta, Spa-
nish paella, and Levantine mezze. As boundaries
blur, chefs are exploring innovative fusions, such as
za’atar flatbreads, harissa pasta, or shakshuka-inspi-
red pizzas, creating a vibrant and modern Mediterra-
This cuisine is built on simple, high-quality ingredients
like olive oil, tomatoes, garlic, and paprika, trans-
formed into iconic dishes such as paella, tapas, and
gazpacho. From the seafood-rich coasts of Galicia to
the hearty stews of Castilla, Spanish cooking reflects
the unique terroir of its regions. Classics like tortilla
española, churros con chocolate, and patatas
bravas hold a special place at the table, while modern
chefs are reinventing traditional recipes with a creative
twist, such as deconstructed croquetas or avant-
MEDITERRANEAN mosaic
TAPAS TO tradition
nean experience. From rustic, home-style cooking to
upscale dining, Pan-Mediterranean cuisine continues
to captivate with its versatility, freshness, and the
shared joy of eating.
garde jamón ibérico pairings. Whether enjoyed in
bustling tapas bars or fine dining restaurants, Spanish
cuisine invites diners to share, savour, and celebra-
te the joy of eating together.
42 43
MOGUNTIA food trends |
REGIONAL INDIAN
FRENCH
From Hyderabad’s aromatic biryanis and Kerala’s
tangy fish curries to Punjab’s smoky tandoori dishes,
every region offers its own distinct culinary treasures.
Staples like rice, lentils, and spices take on endless
forms, creating dishes both unique and interconnec-
ted. Street foods like chaats and vada pav bring
bold, punchy flavours, while lesser-known gems like
Nagaland’s smoked pork and Kashmiri lotus stem
curries are gaining global attention.
From buttery pastries to indulgent sauces, the
French culinary tradition has shaped the way we view
food. At the heart of it all are classic dishes such as
coq au vin, bouillabaisse, and ratatouille, each
representing the deep connection between food and
culture. While French cuisine remains deeply rooted
in tradition, chefs are embracing fresh interpretations.
Think gourmet takes on croque-monsieur or quiche,
new twists on cassoulet, and reimagined desserts like
tarte Tatin or macarons with unexpected fillings.
THE SPICE trail
BORDEAUX TO provence
Regional Indian cuisine also highlights the artistry be-
hind complex spice blends and slow-cooked,
layered flavours, offering something extraordinary
for every palate
Regional variations shine as well, with dishes like
the creamy gratin dauphinois from the Alps or cas-
soulet from the southwest.
TEX MEX
Tex-Mex offering hearty, flavourful dishes that have
become global favourites. Built on staples like be-
ans, cheese, tortillas, and chili peppers, Tex-Mex
dishes like nachos, fajitas, chili con carne, and
enchiladas showcase a perfect balance of comfort
and spice. Beyond the classics, Tex-Mex continues
to evolve, with creative takes like brisket quesadillas,
fried avocado tacos, or churro-inspired desserts. This
cuisine thrives on its adaptability, whether served at
food trucks, casual diners, or upscale restaurants. It’s
BOLD BITES, big flavour
all about big flavours, bold seasonings, and satis-
fying every craving with a touch of Texan flair.
SPACE FOR notes
44 45
MOGUNTIA food trends |
MEAT & FISH SWEET
meat
Bacon | Chorizo | House cured
salami | Iberico pork | Pastrami |
Pepperoni | Specialist
charcuterie | Pork jowl
poultry & game
Anjou pigeon | Goose | Aylesbury
duck | Quail | Rabbit | Turkey |
Chicken wing & thigh | Cornfed
chicken | Wild game
fish
Chalkstream trout | Line caught
tuna | Salmon | Sardine | Sea
bass | Monkfish | Octopus | Cod |
Halibut | Herring | Jellyfish
shellfish
Clam | Cornish squid | Crab |
Lobster | Musse | Oyster | Spider
crab | Tiger prawn | Hand dived
scallop
meat & fish alternative
Seitan | Silken tofu | Tahini | Tempeh |
Algae | Artichoke Aubergine |
Cauliflower | Cashew | Chickpea
dairy & egg
Kefir | Buffalo milk | Feta | Greek
yogurt | Halloumi |Quail egg
| Mascarpone | Mozzarella |
Parmesan
dairy alternative
Almond milk | Nutritional yeast |
Cashew cream | Coconut milk |
Coconut yogurt | Sweet potato |
Flaxseed
nutty & seedy
Acorn | Almond | Amaranth |
Black sesame | Green almond |
Hazelnut | Peanut butter |
Quinoa | Walnut
swicy
Black pepper | Chilli | Habanero |
Hot honey | Pink peppercorn |
Sansho pepper
swavoury
Aduki beans | Salted Caramel |
Salted praline | Fermented
coconut | Avocado | Potato |
Pumpkin
sweet umami
Balsamic vinegar | Black koji |
Black olive | Blue cheese | Green
tea | Miso caramel | Truffle
floral botanical
Anise hyssop | Hibiscus |
Jasmine | Saffron | Mint | Nettle
| Orange blossom | Lavender |
Apple marigold | Rose petal
sweet
Brown sugar | Coconut sugar |
Date | Dulce de leche | Fudge |
Honeycomb | Nougatine |
Turkish delight
citrus & acid
Blood orange | Citrus curd |
Clementine | Lemon | Lemong-
rass | Orange | Passionfruit |
Cranberry | Gooseberry
Ingredients are shifting towards health,
sustainability, and global flavours, with locally
sourced options taking the lead.
INGREDIENT trends
nut
Almond | Brazil | Cashew | Chest-
nut | Cobnut | Coconut | Fresh
almond | Fresh walnut | Hazelnut
| Macadamia
vegetable
Asparagus | Baby spinach |
Celery | Aubergine | Jack fruit |
Hakurai turnip | Kale | Pak choi |
herb
Anise hyssop | Basil | Lavender
Micro basil | Mint | Rosemary |
Sage | Thyme | Verbena
spice
Red pepper flake | Saffron |
Siracha | Cinnamon | Star anise |
Wasabi | Padron pepper | Tajin
grain & seed
Acorn | Sesame | Tapioca |
Amaranth | Black cardamom |
Bulgur wheat | Chia | Linseed |
Quinoa | Wild rice
sweet
Agave | Cane sugar | Coconut
sugar | Golden syrup | Tree syrup
| Wild honey | Yacon root
fruit
Blackberry | Fig | Grapefruit |
Kiwi | Lychee | Mandarin |
Passionfruit | Pineapple |
Pomegranate | Rhubarb | Plum
functional
Aloe vera | Matcha | Ginseng |
Ashwagandha | Chamomile |
Gentian root | Turmeric | Hyalu-
ronic acid | Green tea
land & water
Beef rib | Meat broth | Chicken
skin | Honey roast | King oyster |
North sea lobster | Minced pork |
Wild red prawn | Carver duck
bitter
Arugula | Bitter orange | Chicory
| Coffee | Crispy kale | Radicchio
| Agretti
sour / acid
Aged balsamic vinegar |
Blackberry | Clementine | Ginger
infused vinegar | Lime | Rice
vinegar | Tamarind | Pickled
onion
umami
Bacon | Black garlic | Black olive
| Caviar | Feta | Miso | Nori |
Oyster sauce | White soy |
Winter truffle | Gorgonzola
smoke
Applewood | Smoked aubergine
| Smoked bacon | Birchwood |
BBQ girolle | Smoked red pepper
| Smoked salmon
sweet
Agave | Apricot blatjang | Birch
syrup | Candied bacon | Maple
syrup | Lemongrass syrup |
Cherry| Pomegranate
herb
Basil | Lemongrass | Mint | Sage
| Dill | Chive | Thai basil | Oregano
| Parsley root | Coriander | Curry
leaf
spicy
Black pepper | Chimichurri |
Candied jalapeño | Gochujang
| Harissa | Peri peri | Sriracha |
Tajin Thai chilli
SAVOURY FRUIT & VEG
46 47
MOGUNTIA food trends |
We‘ve handpicked some of the most exciting trending restaurants
and chef specific techniques from across the globe...
RESTAU
RANT
& CHEF
TRENDS.
Dining
Redefined: innovation,
experience, and the
rise of conscious
eating.
The restaurant industry is undergoing a transforma-
tion, driven by innovation, sustainability, and
changing consumer expectations. Automation
and AI are streamlining operations, from smart kit-
chens to personalised dining experiences. Ghost
kitchens and delivery-only concepts are reshaping
how food reaches customers, while immersive
dining and experiential restaurants are redefining
what it means to eat out.
Sustainability remains a key focus, with zero-waste
kitchens, hyper-local sourcing, and climate-con-
scious menus gaining traction. Meanwhile, techno-
logy is enhancing both eciency and engagement,
with digital ordering, robotics, and data-driven custo-
misation shaping the future of dining. As these trends
evolve, restaurants are adapting to meet the demands
of a more conscious and connected consumer.
CHEF trends
Chefs are at the forefront of a culinary revolution as
they redefine the dining experience. They are pushing
boundaries to create new flavours and tech-
niques. Sustainability is a central theme, with many
chefs embracing foraged ingredients, zero-waste
cooking, and locally sourced produce.
Culinary creativity is also fuelled by a growing focus
on health-conscious and functional dishes, with
chefs adapting to consumer demands for nutritious,
balanced meals. As they embrace digital tools, chefs
are further personalising menus and engaging with
diners in new ways, from interactive dining to food-
as-experience. The role of the chef is evolving, with
a greater emphasis on both innovation and ethical
practices.
RESTAURANT
trends
46
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MOGUNTIA food trends |
DOGENHOF
Austria
The Dogenhof offers an exciting fusion of Japane-
se and Italian cuisine that delights the taste buds
with “umami attacks”. Burrata is served with seaweed
sauce, and raw beef dashi in soy sauce and a
marinade. Head Chef Eddi Dimant and team create
an incomparable culinary experience in a stylish am-
bience with first class food. Highlights include an airy
focaccia and pasta dishes with a twist - tortellini in
tsuyu dashi or thick tsukemen noodles in a raw egg
yolk-dominant sauce.
@cucina_itameshi_vienna
ALBATROSS
DEATH CULT
Birmingham, UK
The food carries a heavy Japanese influence, with the
tasting menu consisting almost entirely of pared-back
preparations spotlighting top-notch seafood, with
plenty of raw and cured dishes among them. Albatross
is the brainwave of head chef Alex Claridge and his
partner Rachael Whittle, who leads the service, and
Piotr Szpak, formerly of Claridge’s other restaurant in
London,the Wilderness, in charge of the kitchen.
@albatrossbhx
Expect dishes such as thehamachi(amberjack) with
sesame and the mussels with black pepper with rich,
gaspingly good sauces. Delicate bites of sea bass
infused with jalapeño and tuna belly paired with
strawberry hot sauce are almost too visually stunning
to disturb. Yet, their intricate flavours and textures
demand to be savoured.
49
MOGUNTIA food trends |
50 51
MOGUNTIA food trends |
YNSHIR
Wales, UK
Ynshir, a celebrated restaurant in Wales, is nestled in a
tranquil setting near the Dyfi Estuary. This Michelin
starred gem is led by Chef Gareth Ward, known for his
adventurous flavour combinations and focus
on locally sourced, seasonal ingredients.
Guests are treated to an immersive tasting menu that
blends Japanese techniques with Welsh produce,
creating dishes that are both creative and deeply fla-
vourful. Standouts include aged duck with miso and
shiitake or mackerel with elderflower and wasabi. Re-
nowned for its edgy, boundary-pushing style, Ynyshir
has garnered widespread acclaim, making it a must-
visit destination for food enthusiasts.
@ynyshirrestaurant
NIGHT KITCHEN
Berlin, Germany
Night Kitchen offers an interesting concept called
Dinner With Friends, where you can pay a set price
for the food & drink (70€ pp). The dishes are made
for sharing and served unlimited until you’re full.
The cuisine is all about modern mediterranean using
seasonal fresh ingredients, full of flavour.
@nightkitchenberlin
50
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MOGUNTIA food trends |
THE SNAIL
New York, US
If you head to Greenpoint in Brooklyn, this Ameri-
can bistro serves seafood, steak, burgers and
flat iron chicken, amongst other classics. The res-
taurant itself looks simple but elegant, with leather
banquettes and mid-century modern touches, all set
to subtle lighting and candles at night. The spectacu-
lar towers of oysters, prawns and crab should keep
diners coming back.
@thesnailnyc
FRANTZÉN
Birmingham, UK
@restaurantfrantzen
Owned by former professional footballer-turned-chef,
Bjorn Frantzen - who began his career in the Swe-
dish army and later fine tuned his skills at Chez Nico in
London, Arpege in Paris, and Stockholm‘s Edsbacka
Krog - this restaurant brings an eclectic and polis-
hed edge to fine dining. The menu is a set tasting
of around 10 courses and is packed full of the finest
quality luxury ingredients - some are even bespoke to
the restaurant.
Cooking is modern and creative but also displays
some classic techniques, including the use of open
fire, and dishes have a real depth of flavour despite
their apparent simplicity. Textures and tastes are
cleverly combined and, alongside new creations, you’ll
find others which give a nod to Frantzén’s favourite
dishes from his former restaurant.
53
MOGUNTIA food trends |
54 55
MOGUNTIA food trends |
ESRA
Amsterdam,
The Netherlands
Chef Selin Kizim who ran Oklava in London from
2015 – 2023, has opened Esra in Amsterdam with her
partner, Steph de Goeijen. The food is inspired by
Turkey, and feature a range of fish, meat and
vegetables cooked over smoke and fire. Key dishes
include grilled hispi. Yoghurt sauce, chilli, apple and
smoked almond salsa and bergamot. Braised short
rib orzo with bone marrow, confit garlic toast. And sea
bass, on the bone with coriander, garlic, fenugreek
tepsi. With just 26 seats and ran by a couple, this
is bound to feel like an intimate, neighborhood restau-
rant, serving great food and wines to match.
@esra.amsterdam
SPACE FOR notes
54
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MOGUNTIA food trends |
INNOVATIVE strategies
TRE
ND
ING
C
H
E
F
H
A
C
K
S
F
O
O
D
We have developed innovative strategies to minimi-
se food waste while maximising flavour, ensuring a
more sustainable and delicious dining experience.
These initiatives not only reduce waste but also foster
creativity and sustainability in the kitchen!
YOGURT enhancement
Leveraging yogurt as a versatile
base for dips, a substitute for
buttermilk in baking, and a crea-
my, acidic addition to soups and
sauces.
PESTO from scraps
Transforming near-expired salad
leaves and herbs into delicious
pesto by blending with olive oil,
hard Italian cheese, garlic, lemon
juice, and nuts.
UNLOCKING umami
Repurposing brine from jarred
products as a substitute for vinegar
in pasta sauces, tomato sauces,
and salad dressings.
56
58 59
MOGUNTIA food trends |
KEY thoughts
KEY innovation ideas
KEY takeouts
BRING OUR
trends to life
Printed sustainably in the UK by a CarbonNeutral®
company with FSC® chain of custody and an ISO
14001 certified environmental management system
diverting 100% of dry waste from landfill.
• UPF Wave
• Clean Deck
• Bodily Balance
UNPROCESSED
revolution
• Big Fusion
• Crave Worthy
• Pan Asian
NEW
wave
FOOD
joy
• OTT Indulgence
• Soul Bowls
• The 4th Plate
OUTSIDE
in
• Simplified Soirées
• Humble Luxury
• Fakeaway & Restaurant Quality
• Swavoury Delights
• Sour, Pickled & Fermented
• Flavour Max
BIG
flavour
• One Tray
• 5 Min Meals
• Next Gen Meal Kits
SPEEDY
solutions
1
2
3
4
5
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Welcome to the MOGUNTIA Trend Magazine 2025/26.
This year, we have packed our exciting food and flavour trends
into a handy guide which we hope will be of use for the coming
year.
As always, we‘re here to show you the way; from tasty innovative
dishes and exciting elevations on global cuisines, this magazine
is sure to inspire!
Discover the latest developments within food and flavour and
gain valuable insights which can help you to be confident in
product innovations and bring them to life for your customers.
