Salmon jerky, fish-skin crisps and chilled seafood bites are entering Europe’s snack occasion, but odour, price and cold-chain limits remain.
The 10 strongest new food trends added to WBC last week, ranked from #1 to #10.
Frozen birria meat, pre-cooked stew and bottled sauces point to a take-home system that preserves the dish’s dip-and-crunch ritual beyond the truck.
Loaded chip bags are moving from fairground novelty to restaurant format, combining a snack, serving vessel and branded meal in one package.
New York frozen yogurt is returning through premium cafés and modernized self-serve shops, replacing diet-era abundance with curation and experience.
Early food opportunities screened by WBC: Mandazi Chicken Burger, Brown Butter Coffee Syrups, Asado-Filled Fine-Dining. Explore what deserves testing, rather than treating every trend as proven demand.
Alcohol-free draught beer is moving onto UK pub taps, but Guinness, Heineken, Lucky Saint and BrewDog still need repeat demand to justify each line.
Coffee concentrate is expanding across Europe and Asia, offering fast custom iced drinks while shifting dosing, milk, ice and consistency back to buyers.
Tiny martinis are spreading through cocktail menus as flights and small serves, changing how guests sample, pace and sequence a night at the bar.
Hojicha is moving into cafés and chilled retail because its roasted flavour fits coffee habits, though heavy flavouring may erase the tea itself.