FOOD FOR THOUGHT 56% of consumers would describe themselves as a ‘foodie’ - eating out more often and spending more than the average UK consumer * . 53% of diners want to try the latest food trends * . 73% agree that eating a wide variety of plant products is important for good health * . 63% include food / drink in their diets that they believe promote good gut health * . 76% of consumers are quality-led when making choices about venues and menus, and it’s becoming more important when it comes to dinner occasions ^ . 63% of consumers recognise themselves as brand-led, drawing inspiration from familiar brands they know and trust ^ . Value is no longer solely attributed to the cost of a product. Consumers now carefully assess whether they are getting their money’s worth and consider factors such as quality food, dining experience, ambience, and unique selling points. Chicken is now the most prevalent protein type on menus, with seafood dishes having faced the steepest price increases over the past 12 months ± . ^Lumina Intelligence Eating and Drinking Out Panel, data collected 52 w/e 15/05/2023 and 52 w/e 12.05.2024 *CGA by NielsenIQ Bidfood 2025 Trends Survey; Sample size 2000 ±Lumina Intelligence Menu & Food Trends Tracker, 2025 3
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