Food Trends 2027: What’s Next for the Way We Eat?

Discover the food trends shaping 2027, from changing consumer tastes, sustainability to innovation, plant-based eating & the future of food. What will we be eating, buying and talking about in 2027? Which food trends are here to stay, which are just hype, and how will consumer expectations shape the future of food? Join Women in the Food Industry for an afternoon of lively discussion, fresh thinking and expert predictions as we bring together leading women from across food media, innovation and sustainability to explore the trends set to influence the food industry in the year ahead. From changing consumer habits and the cost of living to food technology, sustainability and the future of plant-based eating, we'll look beyond the headlines to explore what really matters - for consumers, food businesses and the planet. What We'll Explore • The consumer of 2027: What do people really want from their food, and how are affordability, convenience, health and pleasure influencing what ends up on our plates? • Plant-based eating and sustainability: How are attitudes to plant-based food evolving, and what does a more ethical, sustainable relationship with food look like? • Trust, influence and the future of food media: Who shapes our food choices, how do trends gain momentum, and how can consumers distinguish meaningful change from marketing hype? • Technology and innovation: How might digital innovation, AI and new food technologies change the way we produce, discover, buy and experience food? • From trend to supermarket shelf: Which emerging food trends have genuine commercial potential, and what makes a product worth stocking? We'll explore the retail perspective with food buyers. • The big predictions for 2027: Which trends should the food industry be watching, investing in and preparing for? We'll also draw on the findings of Immediate's Good Food Nation Survey 2026, which explores how more than 2,000 UK adults think about food, cooking and meal planning, to ground our predictions in real consumer behaviour. Meet the panellists ✨ Inspiring Speakers Hear from leading voices in food including: Lulu Grimes is head of brand trust at Immediate Food Group, writing recipes and features about food in a changing world. She was part of the team that launched olive magazine in 2003 and has worked at Sainsbury’s Magazine and Food & Travel, plus a stint at Murdoch Books in Sydney prior to that. She has also taught food writing at City University and Leith’s School of Food and Wine. She writes the weekly Good Food Substack and spends an inordinate amount of time researching food trends, from the next big flavour or must-have snack to the sustainability of what’s in your basket. She’s obsessed with beans (and lentils) and with persuading everyone to eat more of them, which is why Good Food is the media partner for Bang In Some Beans. She also cares about national food security, cutting food waste and innovation across the food landscape, helps steer Immediate’s net zero efforts, and has recently judged The Future of Food Awards. Angela Malik is a global hospitality and food systems leader with over 25 years experience scaling high-volume, multi-site food and hospitality businesses across the UK and international markets. A Chartered Accountant (ICAS), Imperial College London MBA, and classically trained chef from Leiths School of Food & Wine, she brings a unique blend of commercial, operational, culinary, and strategic expertise. Over the past 18 months, Angela has worked extensively across India, leading large-scale hospitality operations and advising on growth, customer experience, and scalable operating models within rapidly evolving food ecosystems. Her current work focuses on private equity-backed hospitality and consumer brands, helping businesses unlock growth through operational value creation, stronger customer propositions, and sustainable commercial performance. Angela is passionate about the intersection of food, culture, leadership, and sustainability and the role women play in shaping the future of global food systems. Emilia Leese is an author, re-wilder, and podcast host exploring the intersections of ethics, food, and our relationship with the natural world. After a twenty-year career as a corporate finance lawyer, she now channels her strategic insight into vegan advocacy and ecological restoration, the latter with the award-winning BirchfieldHighlands.org. She is the co-author of Think Like a Vegan: Embracing ethics in a plant-powered world (available in hardcover, paperback and audiobook) and host the podcast of the same name. She edits a magazine and splits her time between London and the Scottish Highlands. Hosted by Mex Ibrahim – Co-founder of Women in the Food Industry a non-profit advancing equality and inclusion across the sector. With expertise in sustainability, entrepreneurship, and ethical eating, she is a trustee of School Food Matters and advisory board member of New Food Magazine. In 2025 she was winner of the Speciality & Fine Food Fair DEI Champion Award and voted The Staff Canteen's Hospitality Hero. Watch this space for more panellists. Who is this event for? This event is for anyone interested in the future of food and the trends, innovations and consumer behaviours that will shape the industry in 2027. Whether you work in food, are building a food business, influence what people eat or simply have a passion for food, you'll find fresh perspectives, valuable insights and plenty of inspiration. It's particularly relevant for: • Food industry professionals working across food manufacturing, retail, hospitality, foodservice and product development. • Food entrepreneurs and start-ups looking to understand emerging trends and identify new opportunities. • Food buyers and retailers interested in the products, ingredients and consumer demands that will shape supermarket shelves in 2027. • Food marketers, brand strategists and PR professionals keen to understand changing consumer expectations and the influences driving food choices. • Food writers, journalists, influencers and content creators exploring the stories, ideas and trends shaping food culture. • Sustainability and innovation professionals interested in the future of plant-based eating, food technology and more sustainable food systems. • Anyone passionate about food who wants to understand what we'll be eating, buying and talking about in the year ahead. Whether you're looking for commercial insight, inspiration, new connections or simply a better understanding of where food is heading, this event will give you plenty to think about. Come along, join the conversation and help shape the future of food! Ticket price includes light refreshements. The Lumen Rooms are in the heart of Bloomsbury, only a few minutes walk from Russell Square or Kings Cross Tube Stations.