Want to know what’s new in healthy eating for 2026? We ask the experts to predict the top trends that will wow your taste buds and improve your nutrition over the next 12 months.

1. GLP-1 friendly diets

Restaurants in the US have already started offering mini-meals for those on appetite-reducing medications like Mounjaro, so expect those to start popping up here in the UK, too. But you’ll also see a flood of eating plans and protein-enhanced products aimed to help people maximise nutrients while eating less. ‘I want to highlight a way of eating that makes every bite count,’ says Ian Marber, author of The GLP-1 Handbook (Piatkus, £16.99). ‘Although, if your appetite is cut so much that it’s hard to eat, discuss the dose with your provider as this will not serve you well in the long term.’

2. The new ‘fibremaxxing’

This trend started in 2025 and saw people going from 0-60 with the amount of fibre they added to their diets. ‘This year, fibre is still going to be big news, but we’ll focus on quality not quantity,’ says Emily Lenoir, registered associate nutritionist and behaviour change coach at weight loss group Voy. ‘You’ll get fibre naturally from beans, oats, fruit and vegetables rather than piling on powders like psyllium husk. It’s a more balanced long-term approach and gentler on your body.’

3. Cooking with beef tallow

Remember when every fridge had a pot of beef dripping inside? Those days are back as health food emporium Whole Foods have named beef tallow (aka dripping) as a top trend for the year. While it is high in saturated fat, ‘beef tallow is a natural fat used for centuries. It’s minimally processed, heat-stable and rich in fat-soluble vitamins like A, D, E and K,’ says Tom Redwood, founder of GoodPhats. ‘Use it for searing steak or levelling up your roast potatoes.’

4. Eating yellow fruit and veg

Sweetcorn and bananas are going to be appearing in places you might not expect, like banana lattes or creamy custard-like sweetcorn pie fillings, predicts food futurologist Dr Morgaine Gaye. ‘The year 2026 is all about a need for comfort as geopolitical and economic turmoil continue, hence a pull toward creamy and comforting tastes.’

5. Hojica 

This lower-caffeine cousin of matcha might steal some of its crown in 2026. Hojica (or hojicha) is also made from green tea, but the leaves are roasted giving it a nutty taste. In Japan it’s often drunk after meals as an aid to digestion.

6. Redefining UPFs 

Ultra-processed foods have been public enemy number one for the last few years, but 2026 will see more nuance as we unpick research studies investigating exactly how our body reacts to them. Recent work, for example, suggests that weight gain on a UPF diet is determined more by how fatty, sugary or salty a food is, not necessarily just if it’s ultra-processed. ‘The key is balance – a UPF isn’t automatically unhealthy, what matters is how we balance them more with whole foods,’ says nutritionist Emily Lenoir.

7. Freeze-dried vegetables

Mintel is predicting long-life foods as a trend in 2026, and, with a shelf-life of up to two years, freeze-dried veggies are an item to watch. ‘Freeze-drying was originally developed by NASA but it is not just for astronauts,’ says Anna Wood, founder of JUX Food, which has a freeze-dried vegetable range. ‘Food is first frozen solid and then placed in a vacuum, so that the ice inside turns straight into vapour rather than melting. This keeps the best parts of the food intact, allowing food to stay fresher for longer while retaining its natural flavour, colour, shape and nutrients.’

8 Seeking AI advice for diets

Meet your computerised nutrition coach. ‘People will start asking AI to shuffle their weekly diet to ensure it is diverse and includes a range of ingredients,’ says Alice Pilkington, principal analyst at trend group Mintel. ‘AI will also encourage us to trial new foods with “if you like this, then you’ll also like that” recommendations to expand our variety of fruits, vegetables, grains, seeds or spices.’ If you have a medical condition that requires dietary intervention always consult a registered dietitian.

9 Drinking tibicos

Also known as water kefir, this fizzy, fruity, fermented beverage is a healthy probiotic drink made from water, sugar and tibicos grains (cultures of healthy bacteria). ‘I think it’s going to flourish in the UK. It offers gut support like kombucha but with a less divisive taste,’ says Mintel analyst Alice Pilkington.

10 Functional mushrooms

Tea, coffee and even chocolate fortified with mushroom powders were spotted by dietitian Janet Helm at the US-based Food and Nutrition Conference and Expo, an event that dictates UK trends. ‘Mushrooms are uniquely rich in compounds linked to cognitive health and this will be a sought-after benefit this year, with the focus on stress relief, focus and mental clarity,’ she told us. ‘Admittedly, as a registered dietitian, I would prefer that people just eat more fresh mushrooms.’

11 Eating more post-biotics

These are dead microbes, fragments of microbes or compounds produced by microbes ‘and although the field is young, evidence shows they can boost immune health and support the gut and body in many ways,’ says gut-health guru, Professor Tim Spector. ‘A few supplements  are already available and you’ll see more food and drinks adding them.’

12 Emotional eating

‘The year 2026 will see the rise of emotions as selling points on foods and we’ll choose flavours with joy as our goal,’ says food futurologist Dr Morgaine Gaye. Drinks and desserts will be designed with tastes created to trigger certain emotions like nostalgia. Professor Tim Spector’s next book Good Mood Food (Jonathan Cape, out October 2026) reflects this, using what we know about how the gut affects the brain to create a mood-boosting eating plan.

13 Crispy, crunchy and creamy foods

Expect to see these words all over food packaging – even healthy options – says dietitian Janet Helm. ‘Texture is becoming an important factor in food choices. Some products do this because they’ve reduced the fat and highlighting creaminess makes it seem more indulgent,’ she explains. But, it’s also another knock-on effect of the slimming jab revolution. ‘People may be eating less but they still want their choices to offer sensory satisfaction with an appealing or surprising texture.’ Tap into the trend yourself by adding things like nuts and seeds to salads.