Simon Stenning has spent the last 18 years predicting the future of foodservice. His latest insights reveal an industry adapting fast to changing appetites, tighter wallets and a population that’s simultaneously more health-conscious and more indulgent than ever. Here’s what you need to know.
As consumer lifestyles continue to evolve, one drinks trend has moved from niche wellness circles into the mainstream: CBD drinks.
Once found mainly in indie cafés and health-led concept stores, CBD beverages are now appearing in grocery chillers, workplace fridges, bars and premium hospitality settings. This shift shows a wider move towards mindful refreshment, functional ingredients and lifestyle-first wellbeing.
So what’s behind the rise of CBD drinks? And what can food & drink brands learn from the space?
Let’s just accept it. It’s a weird time to be alive.
It feels like only yesterday that I saw a man wearing a beekeeper’s mask and bright yellow marigolds while queuing at an off license. Was it really five years ago that Phillip Schofield and Holly Willoughby shared a tender embrace through a reinforced plastic shroud on live TV? Did Matt Hancock actually exist?
As two avid Spurs fans, it was only right that Nick and I joined Arena’s latest sell-out ‘Behind the Scenes’ event at Tottenham Hotspur’s world-class stadium – a day that combined thought provoking talks with an insider tour of how elite venues are redefining hospitality.
Alvi and I had the pleasure of attending the Lumina Intelligence Q3 Food Strategy Forum, where industry experts shared the latest economic, consumer and innovation trends shaping the UK foodservice landscape. With perspectives ranging from macroeconomic pressures to Gen Z drinking habits, late-night dining to the future of school catering, the session offered plenty of food for thought. Here are our key takeouts…
This week saw The Caffè Culture Show return to The Business Design Centre in Islington. So, we headed along to see what’s hot in the coffee shop market. It was little surprise to see a huge array of small coffee roasters along and associated coffee sundries like syrups, disposables, uniforms and more. Of course, matcha was a big focus – no surprises there!
If you work in food and drink marketing, you’ll know our industry is never still for long. But the upcoming ASA/Government restrictions on advertising Less Healthy Food and drink (LHF) products are a particularly big step change – one that’s going to require more than a tweak here and there.
The recent Reformulating for Healthy Indulgence webinar from Confectionery News brought together experts from across the food and confectionery world to explore how brands can meet consumer demand for treats that deliver on both indulgence and wellbeing.
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.
When you think of bootcamps, you’d be forgiven for thinking of a screaming sergeant major and a lot of mud, sweat and tears. But the bean team, have a different kind of bootcamp in mind – more seminars and talks from those leading in the world of social than burpees. On a sunny September morning, we headed up to Mayfair for a day with Brandwatch. From the world of disinformation, and LinkedIn trends, to a key trend of – the importance of narratives, whether they’re true or not.
Code to Cuisine – AI, Creativity and the Future of Food – UCFF Session
This year’s festival was not just about tasting new flavours and catching up with familiar faces. On the Trends & Debates stage, things got lively as industry leaders explored the role of AI in foodservice. The discussion offered a fascinating look at how technology is shaping menus, kitchens and the guest experience – with a certain amount of spirited debate along the way.
At jellybean, sustainability isn’t just a buzzword. As a proudly employee-owned organisation, it’s a commitment woven into the fabric of how we operate, create and collaborate. From reducing our carbon footprint, to our team ‘beanifesto’ commitment, we’ve made meaningful strides in our sustainability journey over the past 38 years. Recently we have been working alongside Alectro as our Virtual Sustainability Officer to ensure we measure all we can and move in the right direction with a goal to become net zero by 2030. More of which can be found here.
At Jellybean, we have a deep admiration for this channel – we know its highs, its challenges, and the vital role it plays in communities. Local shops aren’t just stores; they’re hubs where people connect, shop, and live their daily lives. By understanding retailers, shoppers, and their everyday missions, we help brands and retailers grow and succeed – together.
As pubs across the UK navigate evolving consumer habits, shifting economic pressures and continued recovery from recent turbulence, innovation has become the cornerstone of resilience. In Lumina Intelligence’s recent webinar “Reimagining the Pub Experience: Trends, Tech & Innovation”, a compelling narrative emerged: the pubs that thrive are those reconfiguring formats, embracing technology and catering confidently to new guest expectations.
Flora Southey is Editor of Food Navigator, her role comprises of covering the latest food trends, sustainability, regulation, and nutrition across Europe, North America, and APAC. In her Q&A, as part of the Lumina Q2 Food Strategy Forum, Flora provided a fascinating look at what consumers are hungry for in the ingredient world, as well as what food and beverage manufacturers and operators should be focussing on to make the most of the opportunities.
Just recently, British Baker released its annual Bakery Market Report, 2025.[i] Taking a deep dive into the trends across bakery and coffee shops, as well as the top 75 businesses in the market, this report is a great analytical review that can help operators tap into consumer demands and improve performance.
I recently sat in on a Mintel webinar looking at the financial mindset and spending trends of British consumers over the last few years.
Set against the rather bleak context of a struggling economy, inflation remains stubborn, not quite dropping to the Bank of England’s 2% target. Whereas most consumers were once confident with their financial status – partly due to Covid-19 as opportunities to spend declined, today’s environment sees the majority of Brits either ‘getting by’ or feeling the pinch. It’s not all doom and gloom though, as these results are an improvement on 2024, but consumers are exercising caution.
As a leading foodservice agency, we never miss the Arena Savoy Lecture, which is a highlight of the foodservice calendar. This year was no exception as Kate Nicholls, OBE, CEO of UK Hospitality and Karl Atkins, CEO of Foodbuy Group and Alex Demetriou, CEO Foodbuy UK&I (the UK’s leading food procurement company) headlined the night as they shared their take on the market to the gathered foodservice professionals.
