35 foods trends from the last four decades – ranked

Voted by Emily Marten, digital assistant

Confit garlic truly is a game changer – it just requires a little time and patience, resulting in buttery soft, caramelised garlic that tastes a lot sweeter than regular raw garlic. I love adding a whole bulb of confit garlic to salad dressings and blended into soups. I haven’t yet tried confit garlic spread on toast but I hear it’s pretty great.

34. Spiralizers

Voted by Amy Donovan, digital marketing manager

The most simultaneously exciting, yet pointless gadget to grace a kitchen cupboards since melon ballers were invented. Now sadly gathering dust in my attic, I can’t help but look back fondly at the good old days of frantically attempting to spiralize every fruit and vegetable in front of me and failing miserably. But those courgetti, those perfectly formed noodles, were the most fun addition to my bowl of pesto ‘pasta’, both in taste and texture. #bringbackspiralizers!

33. Dalgona coffee

Voted by Lara-Jane Johnston, digital marketing executive

My favourite food trend was definitely the pandemic craze for Dalgona coffee! I still make it because its so delicious and fluffy. But you really couldn’t escape it on TikTok in 2020 – made a dark and unknown time a lot brighter and happier!

32. Bubble tea

Voted by Alice Johnston, audience development manager

A popular beverage in East Asian countries since the 80s, this Taiwanese tea-based drink has since spread across the globe and become a TikTok sensation. Bubble tea bars are opening up in most cities across the UK, offering customers a wide range of customisable options.

Although the basic drink is sweet tea and tapioca ‘boba’ pearls, you can choose from all kinds of fruit syrups, milks, powders, jellies and even popping candy as well as setting the exact sweetness and ice level of your drink. The options are literally endless!

My personal favourites include brown sugar bubble tea for a treat or the more fruity mango and lychee flavours for a refreshing option.

31. The Nutribullet Era

Voted by Isabella Keeling, health writer

When this compact blender was released, it was everywhere. Green smoothies were the drink of choice, people could be spotted carrying the plastic cup to work, on public transport or even the gym. It was the symbol of peak health. I was a devout Nutribullet user myself and every morning would blitz my smoothie to later sip at my desk. Suddenly we were all buying greens powders, maca and almond butter, and anything else we could blend into a smooth, wholesome drink.

The madness has died down now, although many of us still swear by the Nutribullet for a handy bit of kit that can be used to make soups, pesto and salad dressing. Not to mention the smoothies, of course.

30. Chocolate fountains

Voted by Helen Salter, digital writer

I cherish memories of birthday parties from when I was a kid in the mid-2000s, especially when the chocolate fountain would make a dazzling appearance at the dinner table. Chocolate fountains have sadly fallen out of favour since those halcyon days, but personally I'd love to see them back a comeback. What's better than being faced with a running stream of melted chocolate, with the freedom to coat whatever you please in it? Strawberries and melted milk chocolate are an unbeatable match, but I also love it with sliced banana and brownie bites. Yes, they were a bit of a messy affair, but for those with a strong sweet tooth like me, the novelty will never wear off!

29. Kombucha/prebiotic drinks

Voted by Alice Johnston, audience development manager

With the meteoric rise to fame of kombucha over the past few years, a new wave of other prebiotic drinks and sodas is also appearing on the soft drinks scene. I love the complexity and funky flavour of these fizzy fermented or ‘living’ drinks. As well as being a great replacement for alcohol, they have added health benefits for your gut biome and are generally lower in sugar.

28. Single item food establishments

Voted by Lulu Grimes, managing editor

Forever banishing menu envy and taking more basic fast food concepts beyond pizza, burgers and fried chicken, a short menu based around a singular option makes a meal out easy. From crumble and Yorkshire pudding wraps to doughnuts and jerk chicken, food trucks have always been at the forefront of single dish focus through necessity. More recently bricks and mortar establishments have joined the fray, Bob Bob Ricard offshoot Bebe Bob serves superior roast chicken with champagne, The Relaise de Venise slings steak and chips to an everlasting queue and Burger and Lobster have always kept their option neat. Choice isn’t always a good thing.

27. High protein snacks

Voted by Alice Johnston, audience development manager

From protein balls, bars and brownies, to cereals, ice creams and shakes, it’s difficult not to find a snack boasting high protein credentials. You can now even buy Mars, Snickers and Bounty bars with added protein! I’m personally a big fan of a post-exercise chocolate protein bar or flapjack, given they feel like a semi-healthy way of refuelling.

As well as providing a handy energy boost, the protein content helps you to feel fuller for longer and essential amino acids support muscle growth and repair. Especially popular with gym goers and fitness enthusiasts, it seems like the protein trend is only set to keep rising, so expect to see it in even more of your favourite foods!

26. Kimchi/anything pickled

Voted by Emily Marten, digital assistant

With the increased interest in gut health in the last few years, fermented and pickled foods have become more readily available, plus they taste great and are fairly easy and inexpensive to make at home. I love adding any kind of pickled cabbage/cucumber to take the flavours up a notch – amazing in Asian-inspired dishes of course but also sandwiches, toasties, pasta etc.

25. Truffle

Voted by Alice Johnston, audience development manager

Although some may find it overpowering, I absolutely love the umami-rich flavour bomb that truffle brings to any dish. From truffle burgers and fries to pizza and mac and cheese, this luxurious and punchy ingredient has popped up in restaurant menus across the country, as well as being added to snacks like crisps and popcorn.

24. Acai bowls

Voted by Lara-Jane Johnston, digital marketing executive

I remember thinking that this craze was completely overhyped and was a trend picked up from LA fitness and yoga influencers, but honestly acai bowls have been a game changer. They are incredibly refreshing and I love that you can have a smooth, almost sorbet like breakfast and then build your own toppings. My favourite way to have them is with another food trend which is nut butters! Incredibly delicious, nutritious and so visually pleasing!

23. Avocado toast

Voted by Emily Marten, digital assistant

Although it’s a bit obvious, I am a big fan of the avocado toast trend. I was a tad late to the party as I thought I was allergic for avocado for a while (turns out I’m not) but now I really believe the hype. The options for jazzing it up are endless – I love topping mine with roasted chickpeas, kimchi and mixed seeds. I eat it for breakfast a few times a week and still haven’t got bored of it!

22. Instagrammable bakeries

Voted by Helen Salter, digital writer

The boom in aesthetically-pleasing bakeries, along with the practice of flaunting your baked goods on social media, has became a modern day trend and I'm unashamedly all for it. I've fallen victim to the Artisan Bakery Queue – setting my alarm bright and early on a Saturday morning to join the snaking queue at Eric's Bakery in Dulwich. Regardless of ridiculous queue times and higher-than-expected prices, I'm still a staunch advocate – tucking into a baby Guinness cake and sipping on a flat white while catching up with a friend is a brilliant way to spend a weekend, in my opinion.

21. Pulled pork

Voted by Amy Donovan, digital marketing manager

Does anyone remember when pulled pork and American BBQ style food came in big again? Discovering pulled pork was a revelation. Even though it probably dates back in the southern US for more than a century, I can’t believe it took so long to make it over here.

20. Sriracha

Voted by Anna Glover, senior food editor

When sriracha came onto the mainstream UK food scene it BLEW MY MIND. I’d put it on everything (and IN practically every recipe I wrote!). From scrambled eggs, avocado toast (another blast from the past), to jacket potatoes and stir-fried noodles. I love it’s funky, sweet, sour, spicy edge, when only sweet chilli had been in it’s place before, this fermented chilli sauce was a flavour-packed punch that we never knew we needed. It’s still a necessity in my fridge and use it every week.

19. Oat flat whites

Voted by Emily Marten, digital assistant

Oat flat whites have to be one of the best things to come out of the alt-milk trend/veganism – in my opinion it just tastes so much better than dairy milk so I’d never go back now! Flat whites are quite a recent trend too - we owe a lot to our Kiwi and Aussie friends over the other side of the world for these!

18. Hybrid foods

Voted by Lara-Jane Johnston, digital marketing executive

I also love the hybrid foods that have come out! The cronut is a favourite of mine but brookies, pumpkin spiced lattes and lasagne soup are so good too. The latest one of savoury s'mores is a big hit – I've made them twice already!

17. Focaccia

Voted by Helen Salter, digital writer

Focaccia is undeniably the best bread since, well, sliced bread. This classic Italian recipe – bubbly, chewy and salty – just the thought of it is enough to make my heart swoon. It's perfect with pasta or green salads, but I personally think you can't beat it on it's own with a good quality olive oil and balsamic vinegar dip.

16. Hot honey

Voted by Sophia Miller, social media lead

I’d never tried spicy honey before until I saw Kylie Jenner put it on her toast. Now I’m obsessed! Best with halloumi, but also on avocado on toast.

15. Cinnamon buns

Voted by Lulu Grimes, managing editor

Cinnamon buns, specifically Scandi and Nordic style versions have been on the up since Fabrique landed in London in 2012. Whether bread based and classic, dusted with copious amounts of cinnamon sugar (looking at you Gails) or slathered with icing Buns from home style, a bakery wouldn’t have any chops without a cinnamon bun option these days. Perhaps Greggs could commit to a cinnamon yum yum?

14. Smacked cucumber

Voted by Helen Salter, digital writer

Smacked cucumbers were one of the biggest food trends to appear in 2024, and I have to say I've fallen hard for this raw, cold salad. 'Smacking’ the cucumber allows the tangy soy, vinegar and chilli oil marinade to be absorbed into the flesh, leaving you with a refreshing appetiser which I could easily scoff every day. The origins of this dish are from China, but it's simplicity means it complements dishes from various cuisines.

13. Italian style spritzes

Voted by Lulu Grimes, managing editor

Italy has always managed to make even the most lurid food and drinks look stylish, Aperol spritz from Padua and the Campari version from Milan are cases in point, styling out their colour in giant glasses with plenty of ice. Venetians favour similarly coloured Select or a yellower bitter dose of Cynar (Chee-nar) and Sicily serves up locally made amaro Averno. The classic measure is three measures prosecco to two parts bitter and one part soda.

Milder, sweeter and less confrontational are the South-Tyrolean Hugo made with elderflower liqueur and the sunshine yellow limoncello spritzes of the Amalfi coast. Popular in the 1920s in Italy, spritzes roared into ‘must order’ territory in UK pubs and bars 100 years later, you’ll no doubt find one in your local.

12. Iced coffee

Voted by Sophia Miller, social media lead

Coffee was always hot when I was growing up – still remember being blown away the first time I had iced coffee (and realised it could save me from overheating on the tube in the summer).

11. Crispy chilli oil

Voted by Helen Salter, digital writer

I know I sound dramatic when I say that crispy chilli oil has changed my life. But it has. I spotted a jar of LGM crispy chilli oil in my local Asian supermarket and I haven't been without a jar since. Made with fermented soybeans, crispy fried onions and dried chillies, it adds a wonderful umami depth to dishes, plus it's very versatile. I use it on almost everything – scrambled eggs, rice, stir-fry, curry, laksa, you name it.

10. Street food

Voted by Amy Donovan, digital marketing manager

When street food and pop-ups came more into being around 2010s, it was so exciting to try lots of different cuisines in a more accessible way. Same with restaurant pop-ups in London, the concept of only having limited time to try something made it all the more cool and enticing.

9. Pumpkin spice

Voted by Sophia Miller social media lead

Starbucks might have become famous for their PSLs, but my favourite pumpkin spice is actually in hot chocolates and cakes. It just tastes like autumn!

8. Ambitious BBQs

Voted by Emma Hartfield, health editor

Is it just me, or are burnt sausages, raw drumsticks and partly cooked burgers a thing of the past (thank God!)? Fancy (albeit pricey) BBQs that can smoke and slow-cook, plus a greater openness to non-red meat options has meant more excitement and less dread when heading round to friends and neighbours for a BBQ.

7. Beans

Voted by Sophia Miller, social media lead

Beans becoming more popular/more awareness of how to make them taste nice: The only beans I used to eat were Heinz – now, since learning how versatile they are, I eat beans most days (my favourite way to have them is in a bean chilli).

6. Farmers markets

Voted by Emma Hartfield, health editor

Helps encourage people to try new, seasonal and local fruit and veg, and to buy direct from growers rather than supermarkets.

5. Matcha

Voted by Cassie Best, food director

Favourite food trend has to be matcha in everything, I’m now a die hard matcha fan and have a cup every morning, as well as using it in smoothie bowls and bakes.

4. Salted caramel

Voted by Sophia Miller, social media lead

I’m hooked on anything that pairs sweet and salty (popcorn is firm favourite) – but salted caramel comes out top for me, especially with dark chocolate.

3. Air fryers

Voted by Emily Marten, digital assistant

I was previously an air fryer naysayer but recently acquired a second-hand one and now I’m completely obsessed. It really makes sense when cooking for one in terms of money and time-saving and it’s a really quick way to roast veggies (including the chickpeas for my avo toast!).

2. Meat-free Monday

Voted by Emma Hartfield, health editor

A non-pressure, non-judgemental way to get people eating less meat and thinking more about veggie options.

1. Banana bread (lockdown era)

Voted by Sophia Miller, social media lead

I overdid them, and became sick of them for a while, but now I look back fondly on banana bread mania during lockdown. It got a lot of people into baking, and it kept me busy when I was stuck inside (I must have tried every banana bread recipe under the sun by now!).