Looking Ahead to 2026: Top Food and Drink Trends to Watch
As December comes to a close, we’re turning our attention to 2026, and at Carpigiani, we’re seeing a few key themes surfacing in our sector that operators should take note of for the upcoming year. From classic favourites making a comeback to innovative new creations, we explore the top trends shaping the sector.
1. Artisan Gelato: More Sophisticated Tastes
Over the last few years in particular, British consumers have developed a much more sophisticated understanding of what “good” gelato looks and tastes like. They’re asking questions about textures, ingredients and seasonality. They want desserts that feel crafted rather than manufactured, and they’re more willing than ever to explore flavours inspired by both tradition and innovation. Our Iced Insight research shows that 98% of consumers have enjoyed ice cream out of home in the last year, with 87% saying they indulge all year round. Gelato is no longer tied to warm weekends; it’s becoming part of the everyday, and as we move into 2026, we have no doubt that the popularity of premium, artisan gelato will continue to grow.
2. Nostalgia: Reminisce with Flavour
Another key theme is nostalgia, so it’s no surprise that we’re seeing gelato flavours inspired by comforting British dessert classics. ‘Sticky Toffee Pudding’ is a popular gelato choice through the winter months, and as we move into 2026, Apple Pie and Cherry Pie are two flavours we think will continue to make their way onto menus up and down the country. These flavours tap into that sense of comfort and familiarity, but when whipped up into a creamy, delicious gelato or soft serve dish, they feel elevated in a multi-sensory way that today’s consumers are striving for. This trend isn’t just something we’re seeing in food; it also can be seen within the drinks sector too, as according to Monin’s 2026 Drink Trends Report, 69% of consumers find comfort in food and drinks that evoke nostalgia.
3. Swicy: Where Sweet meets Spicy
‘Swicy’ – the marriage of sweet and spicy – is ever popular, with the likes of chilli and mango, miso caramel and caramelised ginger and honey combinations cropping up. Consumers expect to be wowed by bolder flavours and continue to be drawn in by novelty flavour combinations like this. These bold profiles work brilliantly not only in gelato, but also when paired with soft serve and in thick shakes or freakshakes!
4. Experiential: Elevated Experiences
Monin’s 2026 Drink Trends Report shows that consumers are increasingly seeking a more immersive experience and one that creates long-lasting memories, as one of their predicted trends for 2026 is ‘Indulgent Escapes’. In today's saturated market, consumers are bombarded with choice, so what can operators do to stand out? Many are seeking a multi-sensory experience, fuelled by the likes of TikTok and Instagram, so a varied menu alone is not enough to grab attention anymore. Operators can catch attention by injecting personality into their menu through developing things like signature flavours, eye-catching garnishes and unique textures or flavour combinations.
5. Sustainability: Local, High-Quality Flavours
Sustainability is shaping flavour development more than ever before. We always encourage using fresh, locally sourced ingredients, but more recently, this has extended into using the whole ingredient to reduce waste and unlock even more flavour and nutrition. Using an apple as an example, the whole piece of fruit can be used to create an outstanding dessert, gelato or sorbet. The core works incredibly well in a sorbet recipe, and the skins can be reduced into a pectin-rich syrup, ideal for drizzling and adorning your finished gelato or dessert. Bananas are another fantastic example, as the skins can be used in the same way as the fruit itself – our dairy-free banana recipe is in high demand! Not only does this reduce waste, but it also enriches flavour and speaks to the more sustainable consumer. In fact, our Iced Insight research found that 37% of consumers would pay more for ice cream made with fresh ingredients, and 28% would pay more for those made with sustainability sourced ingredients.
For more recipe inspiration, tips, and tricks, join us at Gelato University! www.carpigiani.co.uk/carpigiani-university