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Culinary Guide Grab & Go Trends & Insights 2026-27 How hospitality and foodservice operators can turn changing consumer habits into commercial opportunity.

Inside this guide

About Avendra International We bring together global expertise, data insights, and sustainable procurement to help clients deliver high-quality menu offerings. We focus on quality, efficiency, and longterm impact - supporting teams to deliver great food while managing costs and operations effectively.

Developed by our culinary and supply chain teams, this Grab & Go Guide combines trusted industry insights with practical menu inspiration to help operators navigate the changing world of on-the-go dining. Featuring twelve key trends, market insights and chef-developed recipes, it explores how operators can evolve their offer, meet changing consumer needs and create grab-and-go solutions that deliver on flavour, convenience, nutrition and sustainability.

H O W G R A B & G O I S E V O LV I N G

THE GRAB & GO OPPORTUNITY

THE TRENDS DEFINING 2026-2027

R E C I P E S : F R O M T R E N D T O TA B L E

Our Culinary Support Services We provide practical culinary support, including menu development, special diet guidance, themed food days and cookery demonstrations. Our team also supports accreditation, educational visits and sustainability initiatives - helping kitchens operate more responsibly without added complexity. About the author Paul Bloxham, Head of Culinary, Avendra International Europe brings 25+ years of culinary experience from leading roles at Goldman Sachs, JP Morgan, and Aramark. He focuses on practical, data-led innovation, with sustainability at the core of his work - helping teams reduce waste and improve efficiency.

EDITOR Emily Rodway Marketing Manager – Europe DESIGNER Nick Goodyear

Introduction: How Grab & Go is Evolving By Paul Bloxham, Head of Culinary, Avendra International - Europe

The grab-and-go market is changing. Once defined by speed and convenience alone, it is now being shaped by nutrition, culture, technology, spending behaviour and a consumer who expects more from every purchase. Across the UK, Ireland and Continental Europe, operators are navigating a market that is changing at pace. Customers are snacking more frequently, spending more selectively and

looking for greater value, quality and convenience from every eating occasion. The products, flavours and experiences that worked just a few years ago are no longer enough. This guide explores twelve of the most significant trends shaping grab-and-go into 2027. From protein-led formats and premium lunch occasions to functional beverages, global flavours and frictionless purchasing, these trends highlight where consumer

demand is heading and how operators can respond. These trends are supported by practical recommendations, market insights and chef-developed recipes to help turn insight into action. The opportunity is clear: operators that understand what's driving consumer behaviour, and evolve their ranges accordingly, will be best placed to stand out, drive spend and build lasting customer loyalty.

The Grab & Go Opportunity THE TOP LINE The data is clear - grab-and-go is no longer a secondary offer. Europe’s foodservice market is growing at over 9% annually and shows no sign of slowing, snacking is replacing meals, and younger consumers are eating on the go more than any previous generation. For operators in hospitality, healthcare and education, the opportunity has never been more immediate. MARKET SNAPSHOT

50%

USD 1.04 trillion

9.18% CAGR

Europe’s foodservice market in 20261

2026–31 Compound Annual Growth Rate Average1

of global consumers occasionally replace meals with snacks2

1 in 4

Protein

younger Europeans replace a meal with a snack at least once a day4

is the number one nutritional trend in Europe in 20265

W H AT ' S S H A P I N G D E M A N D

78% of Gen Z purchase takeaway food at least weekly3

Sources: 1. Mordor Intelligence Europe Foodservice Market 2026, 2. Mintel/Mondelez 2026 State of Snacking, 3. Euromonitor Lifestyles Survey 2026, 4. Innova Market Insights Consumer Snacking Trends in Europe, 5. Innova Market Insights Top F&B Trends Europe 2026

The Trends Defining 2026-2027 CHANGING GRAB & GO CUSTOMER #1 Rise of Micro-Moments

F L AV O U R & C U LT U R E 8

#5 The Flavour Multiplier

#2 Protein Pivot

#6 The Comfort Food Upgrade

#3 The New Lunch Standard

#7 The Borderless Bite

#4 The Intentional Appetite

#8 Plant Power, Reimagined

D R I N K I N G D I F F E R E N T LY #9

The Moderation Movement

#10 Beyond Caffeine

COMMERCE & CONVENIENCE 21

#11 The Impulse Economy

#12 The Spend Shift

26 25

Looking for fresh menu ideas or culinary support? We can help - from sourcing across key F&B categories to connecting you with trusted suppliers and their latest innovative solutions.

Get in touch at News_europe@avendra.com

Discover the latest recipes inspired by today’s trends Chef-developed dishes that bring these trends to life through practical, flavour-forward ideas you can adapt across your operation.

28 Salt & Pepper Chicken Instant-Style Pot

30 Rare Beef Carpaccio ‘Sando’

29 Salmon, Avocado, Cucumber 'Crudo' Bowl 32 Thai Red Curry Samosa

34 Iced HojichaCoconut Latte

31 Kimchi Grilled Cheese Pinsa, Onion Soup Dip

35 Matcha Strawberry Loaded Doughnuts 6

The Changing Grab & Go Customer Consumer routines are becoming more flexible, more fragmented and more intentional. From smaller eating moments to protein-led choices and premium lunch occasions, these trends show how grab-and-go is adapting to changing appetites, lifestyles and expectations. #1 Rise of Micro-Moments #2 Protein Pivot #3 The New Lunch Standard #4 The Intentional Appetite

TREND #1

Rise of Micro-Moments Snacking is no longer occasional - it's a daily necessity for consumers worldwide. 60% of consumers across key global markets now snack at least once a day1, and with 50% occasionally replacing meals with snacks entirely1, the traditional three-meal structure is breaking down. As consumers move towards more frequent eating moments, convenience, satiety and quality are driving decisions throughout the day. Operators that build for moments, from the commute to the afternoon energy dip, can capture occasions beyond traditional breakfast and lunch, as “little treat” culture drives more frequent, smaller purchases. T R Y T H I S Review your ranging through an all-day lens rather than

by daypart. Build handheld, portable formats that work across morning, midday and afternoon occasions. Consider chilled and ambient snack lines alongside hot food, and look at limited-time formats - consumers are 40% more likely to try a limited time offer that puts a twist on the familiar2. Build for the moment, not the meal. TRENDING RECIPE

P28. Salt & Pepper Chicken Instant-Style Pot

1. Mintel/Mondelez 2026 State of Snacking 2. NRA What's Hot Report, 2026

SUPPLIER SPOTLIGHT

Dr. Oetker Professional The Pinsa Snack Revolution is here! Pinsa Snacks by Dr. Oetker Professional combine an artisanal look with reliable performance for professional kitchens: •

Light & airy with a crisp finish

•

Four varieties: Margherita, Salame, Prosciutto, Pancetta e Cipolla

•

Ready in 8 minutes with consistent results

•

Fits any foodservice concept, from quick bites to casual dining

Where lightness, refinement, and a perfect crisp come together.

Ontdek de Nieuwe Dr. Oetker Professional Pinsa Snacks

TREND #2

The Protein Pivot The protein boom is no longer just a fitness trend. Shifting dietary guidelines, GLP-1 medications and growing demand for convenient nutrition are accelerating interest in high-protein options, with the global protein snacks market expected to reach $72.2bn by 20331. Foodservice operators are responding, with high-protein bakery, food-togo and fortified dairy options becoming increasingly mainstream across UK and European markets. Protein is also moving beyond formats, becoming a key feature in flavour-led bowls, snacks and meal solutions. Operators that clearly highlight protein at the point of purchase can help customers make quicker, more informed choices. T R Y T H I S Make protein a visible feature across your grab-and-go

range. Highlight protein content on packaging and menus, build bowl and pot formats with clear gram counts, explore fortified bases, and consider accessible price points to attract a wider range of customers. Make the number visible. Make the choice simple. TRENDING RECIPE

P29. Salmon, Avocado, Honeydew & Cucumber Crudo Bowl

1. Persistence Market Research Protein Snacks, 2026

TREND #3

New Lunch Standard The commute has to earn it. As hybrid working reshapes routines, fewer office visits mean food-to-go occasions need to feel more worthwhile. 78% of UK consumers are now quality-led, up 5.7 points in two years1, with the UK leading Europe on premiumisation and Ireland and Continental Europe close behind. From upgraded meal deals to hot deli formats and more creative sandwiches, consumers are looking for food that feels like a treat rather than a routine purchase. The midweek lunch is becoming an opportunity to create a memorable experience. Operators that deliver on quality, flavour and visual appeal can turn fewer visits into stronger customer engagement.. T R Y T H I S Elevate your grab-and-go offer with premium ingredients,

bold flavours and standout formats. Focus on quality cues, provenance and presentation to make every lunch occasion feel worth choosing. Make the lunch break count. Make every visit memorable.

TRENDING RECIPE

P30. Rare Beef Carpaccio Sando

1. Tastewise UK Consumer Panel, 2026

TREND #4

The Intentional Appetite Appetite is changing. As consumers rethink portion sizes and eating habits, foodservice operators have an opportunity to deliver greater value through smaller, more considered formats. GLP-1 medications are accelerating this shift, with consumers increasingly looking for options that feel satisfying, balanced and worth the spend, rather than simply larger portions. The result is a growing demand for right-sized meals, premium snacks and flexible formats. Operators are responding with curated pots, smaller meals and elevated grab-and-go options that prioritise quality, convenience and satisfaction over quantity. T R Y T H I S Review your range through a portion and value lens.

Introduce flexible formats that give customers more choice, including smaller meals, premium snacks and convenient options designed around changing appetites. More value. Less volume.

SUPPLIER SPOTLIGHT

Bel Foodservice La Vache qui rit® Pik & Croq® La Vache qui rit® Pik & Croq® is the perfect snack to take with you! With its crispy breadsticks to dip into its melt-in-the-mouth cheese, it makes for a fun and tasty treat. •

Nutritious and high-quality: rich in calcium, protein and vitamin D.

•

Convenient and hassle-free: its individual packaging guarantees freshness and portability, for a delicious, balanced snack wherever you are!

Bring a smile to your breaks!

BEL OOH Foodservice - Bel Foodservice | Belgium

Flavour & Culture Flavour is becoming one of the fastest ways to create standout grab-and-go experiences. Global influences, bold condiments, familiar favourites with a twist and more creative plantbased formats are reshaping menus. These trends highlight how operators can add personality, excitement and differentiation without reinventing the entire range.

#5 The Flavour Multiplier #6 The Comfort Food Upgrade #7 The Borderless Bite #8 Plant Power, Reimagined

TREND #5

The Flavour Multiplier Flavour innovation is moving beyond the main ingredient. Across graband-go, sauces, seasonings and condiments are becoming one of the fastest ways to create differentiation, adding personality and excitement to familiar formats. From sweet-heat combinations like chilli-lime and gochujang to globally inspired flavours such as peri-peri, suya spice and birria-style accompaniments, consumers are increasingly looking for bold, memorable taste experiences. These flavour cues allow operators to refresh sandwiches, bowls, snacks and meal solutions without reinventing the entire format. The opportunity is not simply to add heat, it is to create combinations that feel distinctive, shareable and worth choosing. Operators that use flavour creatively can turn everyday products into standout grab-and-go moments. T R Y T H I S Use sauces, spreads and seasonings as a simple way to

elevate familiar formats. Explore global flavour influences, signature combinations and customisable options to add excitement across your range. Small changes. Big flavour impact.

TREND #6

Comfort Food Upgrade Comfort-led formats continue to perform strongly across grab-and-go, from iconic bakery favourites to deli classics. The opportunity is to take recognisable products and elevate them through better ingredients, bold flavours and unexpected additions. The winning formats balance reassurance and discovery - familiar enough to choose confidently, but distinctive enough to create excitement. Operators that reinvent the classics can create products that feel both nostalgic and new. Whether it's a premium sausage roll, an upgraded chicken roll or a globally inspired take on a classic sandwich, operators that reinvent the familiar can create products that feel both nostalgic and new. T R Y T H I S Start with the formats customers already know and love,

then introduce one memorable twist through flavour, premium ingredients or a seasonal limited-time special. Reinvent the familiar without losing what made it popular. Keep the familiar. Add the unexpected.

TRENDING RECIPE

P31. Kimchi Grilled Cheese Pinsa

SUPPLIER SPOTLIGHT

Biscoff ® Delight your customers with a touch of Biscoff Whoever you’re catering to, Biscoff always does the trick. Serve coffee or tea with a Biscoff cookie, offer Biscoff Spread at the breakfast buffet, or add Biscoff Topping to ice cream or pancakes. And beyond toppings, Biscoff works perfectly as an ingredient in any dessert—adding instant flavour, indulgence and distinction to your offer.

www.lotusbakeries.be/nl/foodprofessionals

TREND #7

Global Flavours Go Mainstream The next generation of grab-and-go is being shaped by global influences. The most successful formats often start on the street, grow through communities and become mainstream menu staples. From bánh mì-inspired sandwiches to Korean-Mexican fusion and globally inspired street food, operators are using familiar formats as a canvas for new flavours. T R Y T H I S Use wraps, bowls and sandwiches as a canvas for new

cuisines. Customers are more adventurous than many menus suggest. Focus on fewer cuisines and explore them in depth, as specificity outperforms vague fusion. Try Korean-Mexican taco bowls with gochujang-braised mushrooms, arancini-onigiri rice balls with spicy tomato-wasabi dip, or Thai red curry samosas with coriander-chilli chutney. Lead with flavour first, origin second. TRENDING RECIPE

P32. Thai Red Curry Samosa

TREND #8

Plant Power, Reimagined Plant-based is evolving. Consumers are moving beyond early alternatives and looking for options that deliver on what matters most: flavour, variety and nutrition, with fibre and gut health becoming increasingly important purchase drivers. The plant-based snack bars market size has grown 7.1% year-on-year, while interest in fibre and gut health continues to rise.1 Foodservice operators are responding, with globally inspired plant-based formats bringing more creativity to menus. From spiced grain bowls and lentil-based dishes to vibrant wraps and mezze-style options, the strongest offerings are celebrating plants for their taste and versatility - not simply as a substitute. The next generation of plant-based eating is about choice, flavour and satisfaction. T R Y T H I S Move beyond traditional plant-based formats by focusing on

flavour-led dishes with strong nutritional credentials. Explore globally inspired recipes, versatile ingredients such as lentils and pulses, and formats that work across grab-and-go and main meal occasions. Make plants the feature, not the compromise.

1. Persistence Market Research Plant-based Bars, 2026

Drinking Differently Beverage occasions are evolving beyond traditional coffee and soft drinks. Consumers are looking for moderation, functionality, lower caffeine and more premium drink experiences. These trends show how grab-and-go beverage ranges can create new reasons to choose, linger and return.

#9 The Moderation Movement #10 Beyond Caffeine

TREND #9

The Moderation Movement Consumers are changing how they drink, with alcohol-free and lower-alcohol options becoming mainstream. For grab-and-go, the drinks category remains one of the biggest untapped opportunities. Operators are responding with premium options that deliver flavour, function and convenience, making these drinks a first choice rather than an alternative. T R Y T H I S Upgrade your grab-and-go drinks selection with premium

alcohol-free options that sell on flavour alone. Formats that communicate instantly, such as gochujang ginger beer, tepache pineapple spritz or matcha-coconut adaptogen tonic, outperform products defined by what they lack. Name what’s in the can, not what’s missing. Premium presentation turns an alcohol-free option into a desirable choice. The high street isn’t cutting back. It’s trading up. TRENDING RECIPE

P33. Sumac-Mint Lemonade Slushie

1. Alcohol Change UK Better health and wellbeing, 2026 2. Circana New ways Europe is drinking, 2025

TREND #10

The Balanced Boost As consumers seek more balanced energy and functional benefits, demand is growing for beverages that offer flavour, experience and wellbeing credentials. Hojicha, a roasted Japanese tea with a smoother flavour and lower caffeine content than matcha, is gaining attention, with global search interest up 54.6% and “hojicha latte” searches up 173%. Meanwhile, functional coffee options, including protein, collagen and adaptogen additions, are moving from niche trends into mainstream menus, as consumers look for beverages that support energy, focus and wellbeing. Foodservice operators are responding with more creative beverage ranges, from hojicha lattes and flavoured tea-based drinks to elevated coffee formats. T R Y T H I S Refresh your beverage offer with premium, lower-caffeine

and functional options. Explore versatile bases, seasonal flavours and customisable formats that create excitement while meeting changing consumer needs. Keep the comfort. Add the curiosity. TRENDING RECIPE

P34. Iced Hojicha-Coconut Latte

Commerce & Convenience The way consumers discover and purchase grab-and-go is changing just as quickly as what they choose. Frictionless purchasing, self-service formats and more selective spending are reshaping the commercial landscape. These trends focus on how operators can remove barriers, capture impulse occasions and make value feel clear at every price point.

#11 The Impulse Economy #12 The Spend Shift

TREND #11

The Impulse Economy Convenience is becoming frictionless. As cashless and unattended retail continue to grow, consumers increasingly expect quick, seamless purchasing experiences, with no barriers between desire and decision. From travel hubs and forecourts to workplace environments, self-service formats are becoming an increasingly important part of the grab-and-go landscape. To meet this demand, foodservice operators are creating offers designed for speed, simplicity and impulse. Products need to be easy to understand, visually appealing and positioned at the right price point to encourage quick purchase decisions. Operators that remove friction from the buying journey can capture more spontaneous occasions and meet evolving expectations for convenience. T R Y T H I S Review your grab-and-go offer through an impulse lens.

Focus on clear product presentation, convenient formats and accessible price points that help customers make quick decisions. Make it easy to see. Make it easy to choose.

TRENDING RECIPE

P35. Matcha Strawberry Loaded Doughnuts

SUPPLIER SPOTLIGHT

Baker & Baker Milka®, Oreo® & Côte d’or® Donuts Licensing Muffins by Baker & Baker bring iconic brands to fresh bakery indulgence. •

Iconic Brand Power: Crafted with globally loved brands – Côte d’Or, Milka and Oreo – delivering instant recognition and consumer pull.

•

Premium Indulgence: Rich recipes, generous inclusions and a distinctive branded finish elevate the guest experience.

•

Operational Ease: Consistent quality, reliable performance and easy preparation for high-demand hotel environments.

Licensed indulgence that drives excitement, impulse and incremental value.

bakerandbaker.eu

TREND #12

The Spend Shift Consumers are becoming more selective with their spend. As the market polarises, value and premium options are both gaining momentum, while the middle ground is becoming harder to justify. Grab-and-go operators are responding at both ends of the spectrum. Premium formats are elevating ingredients, provenance and experience, while value-led operators are focusing on affordability and convenience. Across UK and European markets, customers are looking for either a product that delivers exceptional value or one that feels worth the upgrade. The opportunity is clear: products need a strong reason to be chosen. Whether through quality, price or experience, ranges that lack a clear position risk being overlooked. T R Y T H I S Review your grab-and-go range and strengthen your value

proposition. Build premium options with a clear story, or create accessible choices that deliver on quality and convenience. Make the choice clear. Make the value obvious.

From Trend to Table Explore chef-developed recipes that translate trend-led insights into practical dishes for real kitchens. Created by Paul Bloxham, they demonstrate how these concepts can be brought to life while maintaining consistency, efficiency and flavour across service. P28. Salt & Pepper Chicken Instant-Style Pot P29. Salmon, Avocado, Honeydew & Cucumber 'Crudo' Bowl P30. Rare Beef Carpaccio ‘Sando’ P31. Kimchi Grilled Cheese Pinsa, Onion Soup Dip P32. Thai Red Curry Samosa P33. Sumac-Mint Lemonade Slushie P34. Iced Hojicha-Coconut Latte P35. Matcha Strawberry Loaded Doughnuts

RECIPE

Salt & Pepper Chicken Instant-Style Pot Crispy chicken, instant-style noodle base Works well served in branded noodle pots Serves 4 INGREDIENTS Noodle seasoning 2 tbsp chicken bouillon powder 1 tbsp onion powder 1 tbsp garlic powder 1 tsp ground turmeric 1 tsp dried chives Stirfry 500g chicken thigh, diced 1 tsp Chinese five spice 1 tsp salt, + extra for finish 1 tsp white pepper, plus extra for the finish 3 tbsp cornflour

METHOD 1 tbsp plain flour Vegetable oil, for frying 2 garlic cloves, chopped 2 red chillies, finely sliced 2 spring onions, sliced (separate whites and greens) Assembly & serving 4 nests dried thin egg noodles (or instant noodle blocks) 1 litre boiling water or hot chicken stock 4 tsp soy sauce

Noodle seasoning Mix ingredients, set aside. Stirfry 1. Marinate the diced chicken thigh in the five spice, salt and white pepper for 15 minutes. 2. Toss the marinated chicken in the cornflour and plain flour. Fry in hot oil for 4-5 mins until golden and crisp, drain. 3. In the same hot pan, stirfry the garlic, chilli and

spring onion whites for 30 seconds. Toss fried chicken through with a generous pinch of salt and white pepper to finish. Assembly & serving 1. To build each pot: add a noodle nest, 1½ tsp of the seasoning powder and 1 tsp soy sauce. 2. Top with the hot salt and pepper chicken just before serving - or hold

the chicken separately and add fresh at point of sale for a grab-and-go format. 3. For the full 'just add water' effect: pour over boiling water, cover and let stand for 3 minutes before stirring through. 4. Finish with the reserved spring onion greens and a few extra chilli slices.

RECIPE

Salmon, Avocado, Honeydew & Cucumber 'Crudo' Bowl Serves 4

Spicy ‘Aigre Doux’ dressing Serve in individual Kraft Deli pots, glasses as a starter, or spooned into lettuce cups for a lighter bite INGREDIENTS

METHOD

500g sushi-grade salmon fillet, skin & bloodline removed 1 ripe avocado 1/2 honeydew melon 1 cucumber 300g cooked mixed grains & rice 2 limes, juiced 3 tbsp extra virgin olive oil 1 tbsp yuzu juice (or rice vinegar) 1 tsp light soy sauce 1 red chili, finely sliced Small bunch fresh mint, torn Small bunch fresh coriander 1 tbsp black & white sesame seeds 1 sheet of nori seaweed Flaky sea salt & black pepper

1. Slice the salmon thinly, sashimi-style. Season lightly with sea salt and a squeeze of lime juice. Chill while you prepare the rest. 2. Dice the avocado, honeydew and cucumber into small, even cubes. Keep separate. 3. Whisk the olive oil, remaining lime juice, yuzu juice and soy sauce together to make the dressing. 4. Build each bowl with a base of grains and rice, followed by the cucumber, honeydew and avocado, then fan salmon slices over the top. 5. Spoon over the dressing. Scatter with chili, mint, coriander and sesame seeds. 6. Finish with a pinch of flaky salt, torn nori seaweed and cracked black pepper. Serve immediately, well chilled.

RECIPE

Rare Beef Carpaccio ‘Sando’ Serves 4

Truffle mayo, shaved mushroom Also works as a pizza base or open-plate presentation

INGREDIENTS

METHOD

4 whole wheat pistolets, baguettes, sourdough slices 400g rare roast beef (Sirloin, Rump, Flatiron) 100g arugula / rocket 50g pine nuts 50g capers 50g Parmesan cheese 100g button mushrooms, finely grated 125ml truffle mayonnaise 50ml olive oil 1 lemon Black pepper & smoked sea salt to taste

1. Season the beef with salt and pepper. Sear and roast to an internal temperature of 48°C (rare). Cool, then shave/slice very finely. 2. Bake the pistolets, baguettes or sourdough according to package instructions. Allow to cool briefly. 3. Cut open the bread. Spread truffle mayo on the base. Layer with rocket / arugula, rare roast beef tataki, pine nuts, capers and Parmesan. 4. Add a few loose rocket leaves on top. Sprinkle with freshly cracked black pepper. Place the top half of the bread on if using pistolets. 5. Finish with a good squeeze of lemon and a scattering of finely grated button mushrooms. Serve immediately, open or closed.

RECIPE

Kimchi Grilled Cheese Pinsa, Onion Soup Dip Melted Gruyère & mozzarella, gochujang butter Also works as a flatbread starter, sliced into strips for sharing INGREDIENTS

METHOD

4 small pinsa bases (or 1 large, quartered) 200g kimchi, rough chopped, well drained 150g mozzarella, grated 100g Gruyère, grated 50g Fontina or mature cheddar 30g butter, softened 1 tbsp sesame oil 1 tsp gochujang 2 spring onions, sliced 1 tbsp toasted sesame seeds Olive oil, for brushing 2 large onions, thinly sliced (for the dip) 2 tbsp butter (for the dip) 1 tsp sugar 500ml beef or vegetable stock 1 tbsp Worcestershire sauce 100g cream cheese or crème fraîche Salt & pepper

Onion soup dip 1. Melt butter with a little olive oil, add the onions and sugar, and cook low and slow for 25-30 mins until deeply caramelised. 2. Add the stock and Worcestershire sauce, and simmer for 10 minutes to reduce and concentrate the flavour. 3. Blend half onion mixture with cream cheese until smooth, stir back through the rest for texture. Season and set aside.

Grilled cheese pinsa 1. Preheat the oven as high as it will go (ideally 240°C+) with a tray or pizza stone inside.

Serves 4

2. Brush the pinsa bases with olive oil. Scatter over the mozzarella, Cheddar and/or Fontina and Gruyère, then top with the well-drained kimchi. 3. Bake for 8-10 minutes until the crust is crisp and the cheese is bubbling and lightly charred at the edges. 4. Mix the softened butter with the sesame oil and gochujang, and brush over the hot crust edges as it comes out of the oven. 5. Scatter with spring onion and sesame seeds. Slice and serve warm, with the onion soup dip alongside.

RECIPE

Thai Red Curry Samosa Coriander & chili chutney Also works oven-baked and frozen ahead - cook straight from frozen, adding a few extra minutes Serves 4 (makes 16) INGREDIENTS Samosa filling 2 tbsp vegetable oil 1 small onion, finely diced 2 tbsp Thai red curry paste 300g potato, peeled and finely diced 1 carrot, finely diced 100ml coconut milk 100g frozen peas 1 tbsp fish sauce (or soy sauce) 1 tsp palm sugar or brown sugar Juice of 1 lime Small bunch coriander, chopped

METHOD Samosa assembly 8 sheets filo pastry 50g butter or oil, melted, for brushing Vegetable oil, for frying (or spray oil for baking) Chutney Large bunch coriander 2 green chillies 1 garlic clove Juice of 2 limes 1 tsp caster sugar 2 tbsp coconut milk or yoghurt Salt, to taste

Samosa filling 1. Heat oil in a pan and fry the onion until soft. Add curry paste and cook for 1-2 minutes until fragrant. 2. Add the potato and carrot, stirring to coat in the paste. Pour in the coconut milk, cover and simmer for 10-12 minutes until the potato is tender. 3. Stir in the peas, fish sauce, sugar, lime juice and chopped coriander. Cook for 2 more minutes, leave to cool completely.

Samosa assembly 1. Cut the filo sheets into long strips and brush with melted butter. Place a spoonful of filling at one end, then fold into triangles, sealing the edges with a little more butter. 2. Deep-fry the samosas in batches at 180°C for 3-4 minutes until golden and crisp (or brush with oil and bake at 200°C for 15-18 minutes, turning once).

Chutney Blend the coriander, chillies, garlic, lime juice, sugar and coconut milk until smooth. Season with salt. Serving Serve the samosas hot, with the chutney alongside for dipping.

RECIPE

Sumac-Mint Lemonade Slushie Fresh mint, Levantine sumac Also works blended with a splash of sparkling water for a lighter, spritz-style finish

Serves 4

INGREDIENTS

METHOD

200ml fresh lemon juice (about 5-6 lemons) 150g caster sugar 250ml water 1 tbsp sumac, plus extra for the glass rim Large handful fresh mint leaves, plus extra to garnish 800g ice cubes Pinch of salt

1. Heat the water and sugar in a small pan until the sugar dissolves. Remove from the heat, stir in the sumac and mint leaves, and leave to steep for 15 minutes. 2. Strain the syrup through a fine sieve, pressing on the mint to extract the flavour, then discard the solids. Chill. 3. Combine the chilled sumac-mint syrup with the lemon juice and a pinch of salt. 4. Add the ice to a blender with the lemon-sumac mixture. Blend until smooth and slushy, adding a splash of water if needed to loosen. 5. Optional: rim the glasses with a little lemon juice and dip in sumac before pouring. 6. Pour into glasses and garnish with fresh mint leaves and a light dusting of sumac.

RECIPE

Iced Hojicha-Coconut Latte Roasted green tea, toasted coconut Also works hot - omit ice and serve with steamed coconut milk in a warmed cup

Serves 4

INGREDIENTS

METHOD

4 tsp hojicha powder (or 4 hojicha tea bags) 480ml hot water (not boiling, approx. 80°C) 4 tbsp maple syrup, or to taste 400ml coconut milk, well shaken Plenty of ice Pinch of sea salt (optional) Toasted coconut flakes, to garnish

1. If using hojicha powder, whisk 1 tsp per serving with a small splash of hot water until smooth and lightly frothy. If using tea bags, steep in the hot water for 3–4 minutes, then remove. 2. Stir the maple syrup into the warm hojicha until fully dissolved, then chill until cold. 3. Fill glasses generously with ice. 4. Pour the chilled, sweetened hojicha over the ice, filling each glass about halfway. 5. Top with the well-shaken coconut milk, pouring slowly over back of spoon for layered effect. 6. Add a pinch of sea salt if using and finish with a scattering of toasted coconut flakes. 7. Stir before drinking or serve layered and let it be stirred at the table.

RECIPE

Matcha Strawberry Loaded Doughnuts Matcha cream, white chocolate glaze Also works assembled to order at point of sale - keep doughnuts, cream and toppings separate until service

Makes 8

INGREDIENTS

METHOD

8 ring doughnuts (plain, RTU or homemade) 300ml double cream 2 tbsp icing sugar 1 tbsp matcha powder, plus extra for dusting 150g fresh strawberries, hulled and diced 2 tbsp strawberry jam 100g white chocolate, melted 1 tsp matcha powder (for glaze) 1–2 tbsp milk, to loosen the glaze Freeze-dried strawberry pieces, crushed, to finish

1. Whip cream with icing sugar and 1tbsp matcha until it holds soft peaks. Chill until needed. 2. Warm the strawberry jam slightly to loosen, then fold through the diced strawberries. 3. Slice each doughnut horizontally, not quite all the way through, to create a pocket. 4. Pipe or spoon the matcha cream generously into each doughnut, then spoon over the strawberry mixture. 5. Melt the white chocolate and stir in the matcha powder and milk to make a glaze. Drizzle over the top of each loaded doughnut. 6. Finish with a dusting of matcha and a scattering of crushed freeze-dried strawberries. Serve immediately.

We get it, and we can help.

Avendra International is the leading strategic procurement and supply chain partner to a wide range of organisations worldwide. Leveraging $20.5B in purchasing power, our local experts offer tailored solutions to drive efficiency, savings, innovation and sustainability. We get it, and we can help.

The grab-and-go market is evolving fast. Today's customers expect more than convenience. They want quality, value, speed and experiences that fit the way they live, work and eat. From protein-packed menus and global flavours to smarter drinks offers and frictionless purchasing, the trends in this guide highlight where the biggest opportunities lie. Avendra International can help you turn these insights into action through our purchasing power, supplier network and culinary expertise. To find out more, speak to your Avendra International account manager or contact News_Europe@avendra.com.