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
