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With fluctuating food inflation, changes in government and increases to National Insurance rates, fresh produce supplier, Bidfresh, has released its 2025 ‘The Juice’ fresh trends report, paving the way for new opportunities to engage and inspire the hospitality industry. The specialist wholesaler has unveiled four key trends, as well as what’s driving them, to shape consumer choice this year.

Having conducted research and a thorough market review, Bidfresh’s three specialist brands, Campbell Brothers (catering butchers), Direct Seafoods (nationwide fishmongers) and Oliver Kay (fresh ingredient suppliers), have identified health as the most important factor for over a third of consumers (34%) when choosing food, followed by price (20%) and the environment (16%)[1].

Despite the multiple challenges presented to the industry and concerns over consumer spending, Bidfresh’s research has shown that value is no longer solely attributed to cost. Consumers now carefully assess whether they are getting their money’s worth and consider factors such as food quality, dining experience, ambience and unique selling points.

Based on this, Bidfresh’s 2025 ‘The Juice’ fresh trends report does not only reveal the latest trends, but features first-hand advice from Bidfresh’s dedicated team of experienced butchers, fishmongers and greengrocers on how to leverage each trend for fish, meat, poultry, fruit and veg.

The four key trends identified across Bidfresh are:

Feeding the soul: Research has shown that health has taken priority again after a dip during the cost of living crisis, a shift driven by heightened health concerns, environmental awareness and ethical considerations helping consumers make better food choices. While fruit, vegetables and certain species of fish are associated with healthy eating, this trend presents the opportunity to highlight the nutritional benefits of meat in forming a balanced and nutritious diet.

Closer to home: 43% of consumers would like to try Scottish, Welsh or Irish cuisine in the next 1-2 years[1], fuelled by a sense of identity and national pride. This trend helps to push provenance, as consumers continue to show a strong interest in where their meat, fish and veg come from, seeking reassurance through transparency. It’ll also help encourage the consumption of native fish species, fostering sustainability and reducing reliance on overfished options.

Proactive practices: As consumer awareness of lifestyle choices continue to grow, the demand for sustainability and community engagement remains a top priority. However, consumers are also opting for venues that support local communities and charitable causes while minimising their environmental impact. Campbell Brothers, Direct Seafoods and Oliver Kay have full traceability of all their products, as well as accreditations for meat, fish and produce. The areas that consumers are most interested to see operators engage with are:

• Food waste
• Carbon reduction
• Seasonality
• Certifications
• Regenerative farming
• Sustainable seafood

Flavours less travelled – Fresh meat: This trend celebrates the richness of diverse flavours, providing an escape from the ordinary, whilst maintaining authenticity in dishes. Taking a meat focus, the 2025 ‘Juice Trends’ highlights the appeal of cultural fusion, motivating chefs to look further afield for inspiration from other cultures, ingredients, spices and cooking techniques. Research has shown the top three cuisines to be:

• Argentinian – Argentinian cuisine, the beef dishes in particular, is celebrated globally for its exceptional flavour, with more than half (53%) interested in trying this cuisine[2]. Asado, the national dish of Argentina, is a traditional cooking method where beef is barbequed low and slow. Other meats such as pork, lamb and chicken can also be prepared asado.
• Southern States – From the Deep South of the USA (Louisiana, Mississippi and Florida), some of the cuisines associated with these states are showing high and growing levels of appeal, particularly Creole, Cajun and Soul Food where fried chicken and sausage features. Certain seafood such as prawns, shrimps, lobster and crawfish also play a part in this cuisine in the form of delicious seafood boils.
• Portuguese – 52% of consumers are interested in trying Portuguese cuisine[3], which features meat dishes made with pork and chicken. Grilled or barbequed sardines is another typical dish, all of which reflect the country’s various culinary traditions, local ingredients and robust flavours.

Jodie Gamson, Senior Marketing Manager for Bidfresh said: “We’re very excited to launch our 2025 ‘The Juice’ fresh trends report highlighting the dynamic shift in consumer preferences.

“This year, it’s clear to see that consumers are looking for more than just great tasting food, they want food that nourishes both body and soul, while also being fully conscious of their impact on the environment.

“The announcement of last year’s Autumn Budget was a massive hit to the industry, including our British farmers, leaving questions as to whether consumers will still be eating out of home. However, we’re determined to boost the confidence of our customers, helping chefs and caterers navigate through this challenging time.

“Using this year’s report, we hope to help operators attract consumers with healthier and more sustainable dishes that showcase the fresh, high-quality ingredients Campbell Brothers, Direct Seafoods and Oliver Kay each has to offer.”

Read Bidfresh’s 2025 The Juice Trends report here: https://viewer.ipaper.io/bidcorp/bidfresh/the-juice-fresh-trends-report-2025/?page=1

[1] CGA by NIQ Bidfood 2025 Trends Survey; Sample size: 2000

[2] CGA by NIQ Bidfood 2025 Trends Survey; Sample size: 2000

[3] CGA by NIQ Bidfood 2025 Trends Survey; Sample size: 2000

[1] AHDB/Blue Marble Trust Survey August 2024

As a passionate advocate for apprenticeships, taking on their first apprentices back in 2013, Oakland International, a total supply chain solutions provider, is celebrating their five latest apprenticeship recruits and highlighting why we should all mark National Apprenticeship Week (10th to 16th February).

 

National Apprenticeship Week is designed to bring together all supporters of apprenticeships and help them celebrate the value and many benefits and opportunities they bring.

 

Joining the Oakland Apprentice team are Alex Wheate and James Smith as finance and accounts apprentices. Patrick Giordan has recently moved from their warehousing team into IT and has commenced his level 3 ICT – Information Communications Technician. Previously Christian Stokes now a management accountant and Jordan Rollins now a Strategic Network Planner, originally joined Oakland International on the apprenticeship scheme.

 

Head of Talent Development Kate Hewitt, having worked at Oakland for seven years, is now undertaking a Level 5 coaching qualification funded by the Apprenticeship Levy and equivalent to a foundation degree or HND. Jenniffer Burns joined Oakland International in 2024 and has recently been promoted to Junior HR Business Partner and is about to embark on her Level 3 in People Practice which will lead her onto completing her Level 5 CIPD qualification also funded by the Levy.

 

Said Kate: “National Apprenticeships are a fantastic way to develop and progress careers as each apprentice receives quality training at the same time as earning a wage, and with the variety of course options available they are an amazing way to learn new skills, with every day a school day.”

 

Oakland’s apprentices work in a range of departments and settings from finance, IT, to HR and Finance, with the company’s aim to debunk the lack of understanding that surround apprenticeship qualifications as only for the young, and instead promote the many opportunities they bring to both apprentice and employer.

 

Added Kate: “National Apprenticeships have a huge part to play in a business succession planning, with our finance and IT teams having already benefitted over the years from apprenticeships, supporting team members from initial foundation training stage and continued personal development, through to career progression and organisational and developmental growth.

 

“Oakland believes whole heartedly in the value apprenticeships bring and the difference they can make to both individuals and organisations alike. Apprenticeships aren’t just for school leavers but for everyone, at any age, as gaining valuable skills that add value to a business, build and expand professional networks, also helps to increase personal confidence and delivers new and exciting opportunities.

 

“We are now in the early stages of developing a Driver Apprenticeship in our Distribution business, so watch this space, or for more information about this initiative please email our team: lgvaprrenticeship2025@oakland-international.com”

 

Oakland International is a Certified B Corporation and an equal opportunities employer and sustainable business with an environmental and social conscience. A total supply chain solutions specialist, and a leader in direct to consumer, case consolidation, contract packing, storage and distribution, food tempering and brand development support for all types of food, servicing diverse markets across the UK and Ireland, the company is also an expert in saving food and non-food products from going to waste via their distress load management service and aim to be the first business within their sector to reach net zero.

Magnavale has announced the completion of the expansion to their Chesterfield temperature-controlled food storage facility, which is now officially open and fully operational.

 

The expansion adds 25,000 frozen pallet positions to the existing capacity of 44,000, bringing the total pallet position capacity of the site to 69,000, making it one of the largest cold stores in the region.

 

Beyond increasing Magnavale Chesterfield’s storage capacity the project also involved a complete refit of plant and refrigeration equipment, renewing the site for another generation and significantly reducing carbon emissions. Over the lifetime of the equipment, CO2 emissions will be reduced by nearly 10,000 tonnes.

 

The midlands-based site is strategically located in the heart of the UK, just off the M1 to deliver outstanding transport connectivity for its customers and their consumers. The site offers warehousing for Frozen, Chilled and Ambient storage requirements as well as a range of value-added services.

 

Amanda Cogan, Magnavale’s Chief Operating Officer said:” This expansion is a game-changer for food logistics in the Midlands and will enable Magnavale to offer new and existing customers the opportunity to expand their volumes and simplify their supply chain by making the most of the comprehensive portfolio of value-added services we provide at Chesterfield. Our goal continues to be reducing the cost, risk, and complexity of our customers’ supply chains.

 

Magnavale Chesterfield boasts an exceptional team, and the site has long required additional capacity to facilitate our customers’ needs. We are very excited to be able to meet that requirement while supporting the local community by creating new employment opportunities.”

Brakes, the UK’s leading foodservice wholesaler, has announced that it has become the first major wholesaler to introduce enhanced welfare standards for its own brand fresh primary chicken range.

 

The move, which was completed in January 2025, provides chicken with 20% more space to move around and perch, allowing them to express more natural behaviours. In addition, the birds now have more access to enrichments including straw bales, perching areas, items to peck at and more natural light.

 

Brakes currently sells more than 40 own brand fresh British chicken lines, all of which are produced in the UK under the Red Tractor scheme and will now be grown to the new standards, which reduce the stocking density from the industry standard 38kg/m to 30kg/m.

 

Paul Nieduszynski, CEO of Sysco GB, said: “We are delighted to announce the completion of our move to enhanced welfare chicken. The improvements we’ve introduced are a significant step forward, helping to set a new benchmark for bird welfare in our sector.

 

“We know that our customers and consumers care deeply about animal welfare, so we are pleased to be leading the wholesale sector in this area.”

 

At the same time as introducing the new standards, Brakes has worked with its suppliers to introduce an internal camera monitoring system on broiler chicken farms, which operates 24/7 and helps to ensure that the highest standards are maintained at all times.

 

Cold storage and blast freezing specialist Blue Cube has appointed experienced sales leader Mark Yates as its new Head of Sales to lead its ambitious growth plans.

With more than 35 years’ experience across engineering, operations and sales – both in the UK and internationally – Yates brings a wealth of expertise in sectors including food, pharmaceuticals, water and automotive. Most recently he spent three years as Sales and Marketing Director at fluid power business Thorite.

In his new role, Yates will lead Blue Cube’s bold growth strategy, strengthen key customer relationships and support the regional sales team.

Mark said: “It’s been clear to me from the outset that Blue Cube is a fantastic business with big ambitions, brilliant people and the best technology.

“Our equipment helps customers save money and maximise efficiency, which is more critical than ever. With rising energy and labour costs, we’re in a strong position to make a real difference to businesses across the UK.

“I see a huge opportunity for us to improve profitability and productivity for many more customers in multiple sectors and I’m really looking forward to being part of the team that makes that happen.”

He added: “The fact we’re also offering renewable technologies with our cold stores  and blast freezers  to further reduce carbon emissions demonstrates  our customers’ priorities are our priorities.”

Yates began his career with a five-year Mechanical Engineering Apprenticeship before moving into senior roles at Compair UK, Bauer Kompressoren and Busch UK.

Blue Cube’s Managing Director Alan Hunt said: “Mark has exactly the right combination of expertise, leadership and passion for exceptional service.

“His energy and strategic mindset will be instrumental in driving our growth and I’m confident he’ll quickly make a significant, positive impact in our business.”