Feature: Top 10 trends for sandwiches, wraps and fillings

Here are the top 10 QSR trends for rolls, buns, burgers and dogs as suggested by Charles Banks, co-founder of global food trends and ideas agency The Food People.

1. Global influences: With consumers increasingly exposed to international cuisines through travel, social media and pop culture, there’s a growing appetite for bread products that embody these diverse flavours. This trend introduces buns infused with spices, herbs and condiments traditionally found in Middle Eastern, East Asian and Latin American cooking, with consumers increasingly seeking culturally inspired but accessible food.
    
2. Functional & health-focused: Health-conscious consumers are demanding bread options that go beyond carbs, offering added nutritional value or functional benefits. Whole grains, seeds, alternative flours and fermented additions, like sourdough, are leading this charge.
    
3. Hybrid formats: Hybrid breads combine the textures, flavours and aesthetics of multiple bread types into one product, creating an indulgent, Instagram-worthy experience. Driven by social media, hybrid formats attract attention and offer a premium upgrade to traditional bread. 
    
4. Zero-waste & sustainability: No longer a niche concern but a mainstream expectation, sustainability in bread means minimising production waste, using sustainable grains or repurposing byproducts into dough. Sustainability-focused brands gain favour with younger, eco-conscious consumers. 
    
5. Enhanced textures & layers: Textural innovation is taking centre stage as consumers seek more sensory experiences from their food. This trend involves experimenting with crusts, fillings and toppings to create multi-layered, texturally dynamic buns. 
    
6. Elevated comfort classics: Classic burgers and hot dogs are being upgraded with gourmet proteins, artisanal toppings and chef-inspired builds, offering both familiarity and indulgence. 
    
7. Plants & plant-based: The plant-based movement is reshaping burgers and dogs, with a focus on better flavours, textures and ingredient transparency.
    
8. Bold, flavour & heat: Burgers and hot dogs are being reinvented with spicy, bold and globally inspired toppings and sauces.
    
9. Hybrid & fusion: Combining cuisines and food categories, this trend brings fusion flavours to the fore.
    
10. Snacks & share: Miniature burgers and hot dogs cater to grazing, sharing and smaller meal occasions. This aligns with evolving eating habits, especially among younger consumers, who are driving the rise of the fourth and fifth mealtimes.

Read the full article on sandwiches, wraps and fillings in our May issue. 

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