Flower Power Vegan Fest 2026

Posted on February 19th, 2026

Flower Power Vegan Fest kicked off the first Wylam Brewery battles of the year, bringing the best of plant-based eats from the North East. From ‘chiqin wings’ to pistachio pizza, here’s a round-up of our favourite standout dishes and key food themes.

Asian Comfort – We opted to start with savoury Asian comfort food- a cuisine set to play an increasingly prominent role in the UK in 2026. The appeal of spicy comfort food is particularly strong among younger consumers, with Asian food now closely associated with warmth, cosiness, and emotional comfort (Mintel). Both dishes delivered authentic flavour profiles, combining warming spice with a cooling mayo, delivering layers of flavour and contrasting textures for the ultimate taste experience!

Chicken Ting- On the Sesh-Wan – Quorn chiqin wings, Balefire Naga Szechuan sauce, vegan chilli oil mayo, sesame seeds, crispy onions, sriracha dust

Ground Kitchen Express – Tofu Bao Bun –Steamed hirata bao with tofu topped with Jeju sauce, garnished with coriander, spring onions, sesame seeds and crispy onions

 

Flavour Fusion – Fusion is set to accelerate in 2026, driven by diners with genuine culinary curiosity. The next wave of fusion is grounded in respect, cultural understanding and bold flavour combinations that feel both exciting and relevant (The Wholesale Group).

The vendors perfectly captured the blend of Japanese and Italian classics by celebrating the strengths of each cuisine.  We tasted all things green, starting with a vibrant pistachio pesto pizza. The toasted nuttiness added crunch against the creamy cheese, while the wood-fired dough brought a gentle smokiness. We finished up with the drink of the moment, matcha, perfectly paired with a slab of tiramisu! In 2026, we will continue to see a growing trend of fluidity within sweet dishes (The Food People).

Weird Dough Pizza – The Pistachio Bluff – BLUFFalo stracciatella. House pistachio pesto, confit garlic, vegan mozzarella, crushed pistachios, fresh basil, shaved parveggio

Green Buzz Matcha Bar – Tiramisu Matcha Vanilla Latte

If you are looking for culinary trends, insights or inspiration based on the above blog, please get in touch: jessica.kane@dalziel.co.uk

Macro Trends 2026

Posted on February 16th, 2026

As consumer priorities continue to evolve, food trends in 2026 are being shaped by balance, trust and meals that fit real life! These are the macro trends shaping how we’ll eat this year.

Health

Health in 2026 is no longer about extremes. Instead, it’s about balance, trust and making better choices easier. This mindset will continue to shape innovation across retail, foodservice, and manufacturing.

While ultra-processed foods (UPFs) are formally defined, the term remains widely misunderstood, making it a hot topic for increasingly curious consumers! Consumers are increasingly questioning what’s in their food, with a clear shift towards minimal ingredients and maximum trust.

Dietary fibre is in the nutrient spotlight, driven by interest in gut health and the rise in GLP-1 weight-loss drugs. According to the Waitrose Food and Drink Report, 76% of consumers said fibre was important to them, but only one-fifth knew how much they should be eating. Nutrient density and digestive health are becoming non-negotiables rather than nice-to-haves for consumers in 2026.

Convenience

The way we live, work and socialise has changed. The traditional stay-at-home parent setup has given way to career-oriented lifestyles that increasingly juggle work and family commitments. Convenience has now become embedded in everyday eating habits, with three in five consumers globally using convenience foods at least once a week (Food Navigator).

AI will undoubtedly play a leading role in the future of convenience. Consumers are already using AI as a recipe generator and meal planner for “what’s in the fridge” dinners. Social media also continues to be a source of quick, easy, cheap and cheerful recipes – from big brand dupes to elevated easy cook ideas. This behavioural shift is reflected in the data. First came the microwave, then the airfryer… what’s next for 2026?!

Comfort meets Creativity 

Food and drink rooted in familiar traditions offer reassurance in uncertain times. Food often helps to reduce consumers’ feelings of vulnerability, restoring a sense of stability and solace.

According to OpenTable, Brits are craving three classic dishes on menus in 2026: prawn cocktail, shepherd’s pie and beef and ale stew. This appetite for the familiar is sparking a new wave of nostalgia. Retro rejuvenation sees the return of traditional ingredients and formats, alongside a growing desire for multisensory reinterpretations of beloved classic dishes, designed to deliver even more comforting and memorable experiences.

For more information on our Macro Trends Report, contact: npdmarketing@dalziel.co.uk

Putting Our Glazes, Rubs and Dry Marinade Capabilities in the Spotlight

Posted on February 9th, 2026

At Dalziel Ingredients, we believe glazes, rubs, and dry marinades are a powerful way to transform a product’s flavour, appearance and performance. That’s why our marketing and technologist teams work closely together to develop bespoke flavours tailored to your product and application.

Innovation

Innovation sits at the heart of our development! Our marketing team brings a forward-thinking approach, advising on emerging flavour trends, consumer insights and global inspiration to ensure your products are relevant and exciting for consumers. We also specialise in re-engineering classic recipes, taking familiar favourites and enhancing them with bold flavour, improved visuals and added functionality.

Flavourful

Flavour is a key focus in the development of our glazes. We specialise in reimagining classic flavour profiles and drawing inspiration from global cuisines to create bespoke solutions across a wide range of meat cuts. Whether you’re looking to add richness, balance, heat or sweetness, our glazes deliver impactful flavour depth that enhances the eating experience and adds value to the finished product.

Functional  

Functionality is key to achieving consistent and reliable results in production. Our technologist team ensures your glazes perform as well as they taste, maximising yield with premium, drip-free glazes and rubs that deliver professional, repeatable results every time.

High-Visual

Visual appeal plays a crucial role in consumer choice, and our glazes are designed to help your products stand out on the shelf. We deliver vibrant, eye-catching finishes using expertly selected herbs, spices and flavourful particulates to enhance both texture and appearance.

For more information on our glaze capabilities and applications, please contact: info@dalzielingredients.co.uk