Meat lovers, this one is for you! Whether you're all fired up for outdoor barbecues, or tucking into a warming stew or cheeky midweek pie (because we all need regular food hugs these days, right!)… there's plenty of inspiration coming out of our Meat & Poultry 2026 categorywatching report, which has just gone live on trendhub
Here's just a nugget of what you'll find in the latest deep-dive, with three of our top takeouts:
- Whole animal - Whole animal practices once driven by sustainability have widened their scope. Now, it's just as much about cost and taste as it is about being environmentally friendly. Fats, broths, bones and off cuts are being used to add flavour and richness, making dishes mouth-wateringly memorable whilst stretching budgets just a tiny bit further.
- Double dipping allowed – Texture trends meet hands-on engagement, as double dipping takes hold. Burgers and nuggets feature customisable creamy smooth dips serving as 'glue' for a second topping made for crunch. Think chicken skin croutons, smoked bacon shards and crisps, all showcasing customisation and layered textures with a side of indulgence. Dipping nirvana unlocked!
- Fusion-American BBQ – 'American BBQ' continues to expand its definition and flavour profiles as a new wave of third culture pitmasters step closer to the fire. Combining family heritage with regional ingredients and live-fire cooking techniques, they are redefining what American barbecue can look like, with influences from across Asia, Mexico, the Middle East and more.
Keen to find out more? Check out our full Meat & Poultry report, live now.
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