As September draws to a close, so does another successful year of Lunch! Show. With a show packed full of exclusive new launches in the world of food to go, QSR and snacking, we’ve prepared a roundup of the top themes that emerged this year (as well as a peak into the co-located Casual Dining Show). Read on to find out more!

Functional Drinks

Research shows that the rise of health and wellness along with the rise of sober curiosity is fuelling the increase of non-drinkers.[1] Younger consumers especially are looking for alternatives in the low2no area, which come with a range of health benefits – from gut health to mental calm. Indeed, this year the Lunch! Innovation Challenge showcased functional drinks as THE trend.

Yeo Valley Organic launched an all-new Gut Boost, made from Kefir Milk and 100% organic ingredients. With a Mango & Lime flavour available, or Mixed Berry, these 150ml gut shots are a delicious and easy way to improve your gut health on the go.

Punchy Drinks showed a ‘game-changer’ drink – Blueberry Hydration. Each can is packed full of electrolytes and vitamins to support daily wellbeing.

Kombuchas and sodas, from the likes of Frubaca, C.R.L and FHIRST were also up – with both designed to support gut health and are packed full of flavour.

We know that the sober-curious audience is expanding[2] – so you won’t be surprised to know that TRIP Drinks also continues to build their brand and were present at this year’s show. Described as being ‘infused with science-backed ingredients’, TRIP is helping drinkers to find calm.

Overall, this year, we’ve seen a huge rise in non-alcoholic beverages offering a range of health benefits, often accompanied by other USPs, including recyclable packaging and organic ingredients.

Planet-Friendly Packaging

With sustainability at the forefront of the minds of foodservice operators, recyclable and compostable alternatives were also popular at this year’s show.

Vegware showcased Nourish Moulded Fibre Cutlery – designed for industrial composting after use. Thanks to its design, this cutlery won’t disintegrate mid salad!

Protein Packed

The rising number of fitness influencers on social media will suggest that the world of protein powders is not slowing down. But the food industry is catching up – with a range of protein-packed snacks on show, from lentil crisps to bars.

Tea

We’re a nation of tea drinkers, it’s in our history and nature. So, what were Tea brands offering up this year?

Typhoo showcased their brand refresh and move to Fear Free Tea as part of its mission to ensure women’s safety on tea plantations.

And for those who find that alternative milk choices often split when poured into a cup of tea, Glebe Farm Foods highlighted its PureOaty Tea-riffic drink, that caters to tea drinkers, with a promise to have a delicious cup of tea without the risk of curdling.

Spice

Spice and fusion continue to be dominant trends on menus – and McCormick’s latest flavour forecast[3] has Tamarind and Chile seasoning as the flavour of the year! With this in mind, snacks and dishes that pack a punch are expected to be popular. Tuk In Foods were nominated in the Innovation Challenge for a Mango Superfood Bombay Mix. Offering the attraction of a spicy snack, but with superfood benefits.

Plant-Based

The world of meat alternatives never ceases to amaze us. At last year’s Lunch!, THIS™ won Gold in the Casual Dining Innovation Challenge for its plant-based chicken wings (Casual Dining is co-located at with Lunch!). Made with soya and pea protein, the hyper-realistic wings even had the appearance of skin!

Nevertheless, innovation continues to dominate this market.

Biff’s Plant Shack showcased Lion’s Mane Mushroom steak this year. With an astonishingly meaty texture, this new product is designed to appeal to plant-based and flexitarian diners across the UK.

Convenience

Food To Go is all about convenience for consumers, but how does this translate for QSRs?

Darta showcased Mambonito – ready-made, frozen salads to redefine back-of-house convenience and healthy eating. Benefits include reduced food waste and even an effective way to manage the rising issue of staff shortages.

Tech

Innovations across technology can drive business efficiency, support growth and help staff. Not only that, but they’re also helping consumers.

Nutritic were up in the Casual Dining Innovation Challenge for Good Food Talks – an app that makes menus accessible to consumers, including those with visual impairments, plus, it can help detect possible allergens on dishes too!

If you’re a brand looking to make your mark in the foodservice industry, and need a little help doing so, get in touch with us today here.

Or, if you want to keep up with the latest food and drink news follow us on socials @jellybeanagency

[1] Lumina Intelligence Eating and Drinking Out Panel, data collected 52WE 14.05.2023 and 52WE 12.05.2024

[2] Lumina Intelligence, Eating and Drinking Out Panel, data collected 12 w/e 06.08.23 – 12 w/e 04.08.24

[3] McCormick Flavor Forecast, 24th Edition, https://www.mccormick.com/flavor-forecast-2024