2027....what are we all going to be eating?

Hello GRATE readers,

It’s that time of year again when the 2027 food and drink trend reports start to land, and I’ve been reading through predictions from Whole Foods Market, Holland & Barrett, Mintel, Dawn Farms and Innova Market Insights. If food trends are part of your world, I’d definitely recommend signing up for thefoodpeople Virtual Trends Summit

17th November.

It’s always a brilliant way to step away from the day-to-day and get a wider view of where food, drink and consumer behaviour

may be heading.

A few themes are coming through strongly:

- More from less – smaller portions, but better quality and greater nutrient density.

- Function gets more specific – protein, fibre, gut health, energy, sleep and healthy ageing.

Generic “healthy” positioning is weakening, while consumers increasingly choose food for a very clear purpose or outcome.

- Familiar food, new twist – recognisable formats with global flavours, fermentation or new textures. Back to basics – simpler ingredient lists, provenance and food people understand.

- Taste still wins – consumers may want healthier, more functional food, but only if it’s delicious. Bitter flavors will keep showing up in grocery aisles, restaurants, and home kitchens

Cuisines to watch for 2027:

Korean and Japanese continue to lead, with Filipino, West African, Thai, Indonesian/Malaysian and Spanish all gaining momentum. The real opportunity is how these flavours are being woven into familiar formats — sauces, bowls, sandwiches, pasta and snacks — making global discovery feel exciting but still accessible.

I’ve added links above to the reports if you fancy a deeper read.

One word to watch: Kokumi

You probably know umami, but you may start hearing more

about kokumi. The Japanese word roughly translates as

“rich taste” and is often referred to as the “sixth taste”, although technically it’s more about the sensation of depth, richness and lingering flavour than a standalone taste. Think aged cheese, slow-cooked meats, garlic, fermented foods and rich stocks. For NPD, it’s particularly interesting because it can help food feel more satisfying and flavourful, even when salt, sugar or fat are being reduced.

Now, onto this week’s finds…

As always, enjoy the read and

drop me a note if you fancy a catch up!

Annie x 

5 GRATE finds:

TESCO WHOLESUM

Tesco Ireland’s new Wholesum range is built around changing appetites and the growing focus on protein, fibre, vegetables and balanced portions. This one is particularly special for me as I was involved in the project — lots of strategic upfront thinking, quick action, yummy tastings and a brilliant team behind it. The range is endorsed by Dr. Aisling Farrell, so it really reinforces the nutritional value of the range.  I’m genuinely delighted to see how well it has turned out. And most importantly, it delivers on the thing that matters most: deliciousness. It's always worth remembering that nutrition may get the first purchase, but taste gets the repeat.

BANAM BANANA WATER

BANAM officially launched in Ireland this month and is a genuinely different drinks proposition. Made from 100% banana, with no added water or sugar, it extracts the water naturally held inside the fruit. Founded by Paul Cadden, founder and owner of Saba. The branding by White Bear is equally clever — bold, playful and very different from the usual functional hydration look. What can we learn from it, it's genuinely new product territory, with a simple ingredient story and standout design.

YEW PICKLE SPARKLING WATER

Yes… pickle sparkling water. YEW combines sparkling water with kombucha, cucumber, dill and savoury pickle notes, with zero sugar and zero sweetener. It sounds niche, but it taps into several big shifts at once: fermentation, savoury drinks, acidity and more sophisticated alcohol alternatives. Why I’m calling it out: strange enough to stop you, but relevant enough to make sense.

EATEN ALIVE

Fermented food brand Eaten Alive has landed a major Tesco listing across 521 stores with Classic Kimchi, Rainbow Kraut and Smacked Cucumbers. For me, this is a sign that fermentation is moving firmly out of specialist stores and into the mainstream. I think its a great example, as the brand makes fermentation approachable by showing consumers how to actuallyuse it — in sandwiches, noodles, eggs and everyday meals.

PUREMAMI® KOKU

A slightly different one, but fascinating from an NPD perspective. PureMami® KOKU from Besmoke is designed to bring together umami and kokumi, helping create greater richness, mouthfeel and longer-lasting savoury flavour. As brands look to reduce salt, sugar and fat while keeping food delicious, depth of flavour is becoming an innovation tool in its own right.