Walking the floor at ExCeL, it was impossible to ignore the sheer buzz around all things better-for-you. This year, health and function weren’t fringe topics, they were very much centre stage.

Here’s what caught my eye:

Healthy Snacking: From protein balls to fibre balls, the aisles were lined with clever ways to make grazing work harder.

Functional Drinks: Forget standard softies, it was all about ashwagandha drinks, daily greens, bone broth, kombucha, CBD, kefir, bamboo and even date water. Hydration meets health.

Gut Health & Probiotics: From Kombucha sodas to non-dairy Kefir and high fibre shots, the microbiome is officially mainstream.

Plant-Based 2.0: With pea milk joining the line-up of alt-dairy and plenty of grain-based snacks, the plant trend shows no signs of slowing.

Energy – Naturally: Matcha, coffee, natural energy drinks, electrolyte boosters and health shots all promised to lift without the crash.

Global Flavours: Asian ethnic snacking continues to deliver bold tastes with functional benefits, the perfect crossover of flavour and wellbeing.

Bakery & Cakes: Because balance matters, indulgence still has a role to play, often with a health halo twist.

Sweet, But Smarter: Healthy sweets, functional fruit candies, CBD-infused treats and even baobab-based innovations put a new spin on confectionery.

Fibre: Snapping at the heels of protein. It is something we have seen coming through and was very much in evidence across both food and drink.

Packaging: With sustainability firmly in the spotlight, clever eco-packaging solutions were everywhere, a reminder that it’s not just what’s inside that counts.

New Superfoods: Ashwagandha & turmeric I’m familiar with and you may have heard of Baobab, but it was a new one on me!

Interestingly, organic was less of a presence compared to previous years, proof perhaps that the pendulum has swung toward functionality, performance and targeted benefits.

NRBPS – Raising the Bar for Hospitality

Post-Lunch!, it was on to NRBPS, (previously The Casual Dining Show) with a focus on restaurants, bars and pubs which was reflected by the weighting towards all things alcoholic.

From premium spirits to next-gen mixers, it was clear that operators are dialling up both experience and efficiency. With margins squeezed harder than ever before and staffing minimised, the convenience and consistency provided by products like pre-made mixes and purees can help operators delivery premium drinks without the need for highly skilled bar staff. It’s a tough time out there and operators are on the look out for brands that can help them make more with less.

Key Takeaways from the Day

Functionality is king – from immunity to energy, consumers want every sip and bite to work harder and deliver more.

Global meets local – Asian influences are shaping snacking while traditional bakery still holds comfort appeal.

Balance matters – indulgence isn’t out, it’s just evolving.

Packaging and sustainability – the conversation has moved from “nice-to-have” to “must-have”.

As ever, shows like Lunch! and NRBPS remind us why we love what we do, keeping our finger firmly on the pulse of what’s next in food and drink and helping brands stay that one step ahead.

So, after a day of sipping turmeric shots, nibbling gut-friendly bites and talking all things protein, plants and packaging, I left laden down with samples and a far clearer view of what our food to go and hospitality operators are likely to be stocking in the near future!

To really get a feel for the show you can view my Instagram Reel here.

Susan Wickes
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