2026 trends in grazing platters and dips for snacking

Grazing snack trends for 2026

The world of grazing is where informality and creativity collide. At the time of writing, there were 755,000 posts using the #grazingboard hashtag on Instagram, making it one of the trendiest snacking formats of 2026.

And, importantly for Speciality Food readers, all manner of foods can work here – including products you likely already have on your shelves. With a bit of clever merchandising, your shop is your oyster.

Why grazing platters are in demand

Platters have become somewhat of an art form in the past few years, with countless social media stars extolling their virtue and inspiring the masses to create their own – highly attractive – versions. 

The good news for fine food retailers is that almost anything can feature on a grazing board, from bitesize cheeses to crackers and charcuterie, fresh and dried fruit to nuts. So why not tour your own shop and handpick items that work well together as a showstopper centrepiece? Whether you create a board lively with health-giving foods or go pure indulgence is totally up to you.

Pork snacks are increasingly popular grazing options, according to Kantar data, either at-home or on the go. That’s because consumers consider them to be good value. You could tap into the demand with sausage rolls and other savoury pastries.

How to sell grazing platters

● Personalisation is king. Bringing your own personality to the plate is the name of the game here, so offer a wide variety including some unique-to-you products to whet shoppers’ appetites – and make sure your offering stands out.

● Hit some trends. Trending flavours such as swalty and swicy are a natural fit for grazing platters – think sweet chilli nuts and honey and sea salt popcorn. Spicy charcuterie is a great option, too.

● Don’t forget fresh. Especially during the summer months, your customers will be craving a hit of juicy freshness, so ramp up your marketing around fresh fruit and veg as an accompaniment to your grazing boards’ ambient items.

5 products to try

The joy of grazing is its unlimited possibilities and suitability for personalisation.

Eviedale Bakehouse Sourdough Beremeal Crackers
Handcrafted in Orkney using their 10-year-old sourdough ferment and heritage Orkney Bere barley, they deliver a distinctive crisp texture and rich, nutty flavour. Made with organic flour, cold pressed virgin olive oil, and simple natural ingredients, they are naturally vegan-friendly and dairy-free. 

Produced in small batches with zero food waste, these premium artisan crackers, currently available in four delicious flavours, are perfect for grazing boards, cheeseboards and speciality retail, offering consumers an authentic taste of Orkney’s ancient heritage.

SaltPig Curing Company Garlic & Pepper PigSticks
An award-winning classic salami flavoured with Tellicherry peppercorns and fresh garlic. 

The Honest Bean Co Seaweed & Miso Fava Bean Snacks
These deliver a bold umami hit with rich, savoury depth. 

Coppernose Garlic & Chilli Beef Jerky
A moreish garlic flavour, with a dash of chili and smoked with seasoned oak wood to add a kick of heat. 

Olly’s Olives Garlic & Rosemary Olives
Greek pitted olives, dressed to impress in the brand’s classic Garlic & Basil marinade.

The dips & accompaniments you need to know about in 2026

Sometimes – quite often, in fact – nothing quite hits the spot like a crunchy snack dipped into something creamy and delicious… just make sure that it’s packed with flavour.

“Build snacks around the sauce, not the other way round,” Tom Gatehouse of consultancy Egg Soldiers tells us. “That could mean shawarma hummus with crisp chickpeas; pickle ranch with kettle chips; hot honey whipped feta with flatbread crackers; layered queso with chilli crunch; or sauce flights for fries and chicken.” 

Rather than completely overhauling your snack offering, he advises, “Sometimes the innovation is simply a better dunk.”

A trending flavour to know now: ranch

The USA has long been a source of inspiration for Brits, and ranch dip is arguably one of the nation’s finest exports. There’s plenty of opportunities to get your customers excited about its cool, creamy and unashamedly addictive – and versatile – personality. Off the shelf or DIY, it’s a gamechanger.

How to sell dips

● Think seasonal. Flavour combinations that celebrate the season you’re in sell themselves. Think fresh tomato and soft herbs in summer, truffle in autumn, and nicely spiced in winter. 

● International ideas. From mediterranean antipasti to American chips ‘n’ dip, there’s plenty of inspiration to be found from other countries. Nacho cheese and hummus are popular choices. 

● Load it up. Classic potato crisps are getting the loaded fries treatment… smother them in sauce and sprinkle over whatever you fancy – gochuchang mayo and sesame seeds; guacamole, soured cream and spring onions/fresh chilli; or ketchup, sweet mustard and crispy onions.

3 products to try

Our picks of the most satisfying concoctions to dip your snacks into.

Beantastic Hummus Buff Bean Hummus
Powered by three complementary plant proteins – chickpeas, fava beans and sesame – this is nutrient-dense and clean label. 

Paysan Breton French Sea Salt Luxurious Cream Cheese
Crafted in Brittany, France, this premium whipped cream cheese is delicately seasoned with a hint of hand-harvested Guérande sea salt.

Delphi Foods Chunky Guacamole
A Mexican-inspired dip of avocado, coriander, lemon and a little kick of chilli.