Beans on toast may be poised for a cultural comeback according to a new report predicting 2026 food trends from one of London’s leading food and drink studios.
Bompas & Parr, a multi-sensory design studio, has unveiled its annual Imminent Future of Food & Drink report, alongside the debut of its consultancy service, Sense Tank.
The report suggested saturation with online food trends has left many craving an antidote to the constant novelty, positioning familiar foods like beans on toast as symbols of comfort and consistency.
Bompas & Parr’s creative strategy director Alix Cherowbrier said: “Internet beans represent the ultimate anti-trend for a mind that’s been exhausted by endless scrolling.
“In London, there’s a focus on finding the weirdest and wackiest foods, but I don’t know if that’s healthy.
“Baked beans are a reaction to this – they are the ultimate comfort food.”
At the report’s launch event, guests were served a version of what ‘internet beans’ might look like in the form of a cracker made from baked beans and covered with a smooth bean puree.
Another trend prediction is the rise of taste experiences, which are designed to replicate the taste of indulgent foods without the calories.
The concept reflects the growing influence of weight-loss drugs on the UK food industry, with a new report estimating 1.6 million adults in England, Wales and Scotland used weight-loss drugs between 2024 and 2025.
One response is the development of edible films, which are designed to stimulate saliva and mimic the experience of eating fats and starches.
At the event, guests sampled a roast chicken-flavoured film, which Cherowbrier described as a culinary version of nicotine replacements.
However, the concept has yet to address the visual aspects of eating, as the film was bright blue and had a flavour similar to chicken crisps.
Looking ahead to London’s next major food trend, Cherowbrier predicted no singular flavour will dominate in the way pistachio and matcha have for several years now.
Instead, she sees experimentation across high and low culture coming to the forefront.
One example is restaurant chef Rushen Whyte’s oysters garnished with Monster Munch, a dish which challenges expectations to create new flavour combinations.
Cherowbrier said: “The reason it’s difficult to pinpoint an exact trend in London is because there are so many and everyone is trying to do the thing that will go viral.
“We need to pause and ask: Is it necessary to go viral?
“Or is it more important to do something well and allow people to slow down and actually enjoy food and drink?”
In an era of edible films and novel trends, it seems telling one of the most talked about future foods could have been sitting patiently in the cupboard all along.
Featured image: Free to use from Unsplash/Nik
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