In 2026, we’re simplifying nutrition with fewer ingredients, hormone-aware eating and a return to whole foods.
This is an excerpt from the Living360 Health Report 2026 which reveals key insights and forecasts trends for the year ahead under the categories of wellness, fitness, nutrition and products – curated following analysis of current data with input from industry experts.
Looking back at 2025, nutrition firmly cemented itself as a key indicator for longevity. Personalised nutrition rose to the fore, fibre moved into the spotlight and gut health became a household conversation. So, what’s in store for 2026?
This year is all about being smarter, not stricter. Documentaries like fitness influencer Joe Wicks’ Licensed to Kill and Chris van Tulleken’s Irresistible: Why We Can’t Stop Eating pushed us to reassess our choices. We’re getting serious about what’s really in our food.
These are key trends you need to know about, and what they mean for your diet, time and health.
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1. Out with UPFs
Ultra-processed foods (UPFs) have been under scrutiny for years. As evidence for their negative health impacts escalates, we’ll start cutting back in a serious way.
The British Medical Journal links UPFs to over 30 damaging health outcomes (including bowel cancer), while a Lancet Medical Journal study shows their impact on nearly every major organ. According to Levercliff Consumer Tracking, 19 million adults have already cut back on UPFs in 2025. And with the new October 2025 UK restrictions on high fat, salt and sugar (HFSS) cementing these concerns, we’ll be looking for low-ingredient, low-additive foods.
Health and nutrition coach Grace Williams predicts: “We’ll see a rise in nose-to-tail eating and organ meats as a way to gain back nutrient density, connection and well-sourced food.”
In 2024, Mintel reported that 47% of UK consumers are seeking healthier, less processed food options. Shoppers will be turning to whole food supermarkets and seeking guidance on how to identify non-UPF products in mainstream shops. TikTok creators are already starting to suggest healthier brand and product swaps.
Read more: How to spot UPF-free food in the supermarket — and the best brands and products to buy
2. Functional foods step up
Trends like ‘cortisol face’ and ‘cortisol belly’ have highlighted the immediate impact of high-stress lifestyles. With growing awareness of food as medicine, we’ll be looking to functional foods (designed to support health beyond basic nutrition) to counter the effects of an always-on lifestyle.
The International Journal of Food Science & Technology verifies their efficacy, and the functional food market is forecast to grow annually at a rate of 8.9% until 2030, according to Grand View Research.
Kerry Beeson, nutritional therapist (BSc) at Prep Kitchen, says: “We can expect to see functional ingredients like maca, moringa, medicinal mushrooms, seaweed, turmeric and microalgae woven into everyday dishes, moving away from trends.”
Restaurants will roll out targeted menus like Leon’s superfood salads and brands will launch product lines like Mindful Chef’s superfood smoothies.
Read more: Protein powder can negatively impact women’s hormones — here’s what you need to know
3. Protein rebrand
It’s been plastered on nearly every product on the shelves for years, but ‘protein’ — as we know it — may have finally run its course. In 2026, we’re going back to basics.
Nearly half of UK adults increased their intake last year, according to a national survey for Ocado Retail. We’re starting to ask, how much of it — from the powders and bars to Khloe Kardashian’s protein water — is marketing over real substance?
Despite UK/EU rules requiring ‘high-protein’ labelled products to contain at least 20% of their energy value from protein, many barely hit the mark.
This year, we expect a return to whole-food protein sources as we prioritise clearer labels and greater transparency. Nutrition
coach Grace Williams says: “There’ll be a focus on amino acid profiles, digestibility and complete, bioavailable sources of protein the body recognises as a need.”
A few celebrity-endorsed whole-food brand deals are on the cards, just be sure to always check the label.
Read more: This is what you should be eating at each stage of your menstrual cycle, according to the experts
4. Eating for your hormones
Conversations around the perimenopause, menopause and conditions like PCOS, endometriosis and PMDD have gained attention. And research by the Institute for Functional Medicine shows that diet can impact everyone’s hormonal balance, not just those with hormone conditions.
In 2026, hormone aware nutrition will shift from a niche interest to everyday practice. Expect people of all ages and genders to seek hormone testing, tailored eating plans and supplements, hormone-focused apps and meal kits matched to individual hormone profiles.
The global endocrine testing market is projected to grow 8.5% annually until 2030, according to Grand View Research. Apps like Hormona, Future Woman, Health & Her and Nexus can be used to track lifestyle and nutrition at all life stages.
Belle Amatt, registered nutritional consultant at W-Wellness, says: “We’ll seek nutrition that adapts to our biology, not broad dietary rules. The future is precision that aligns with the body’s natural rhythm.
Read more: Why everyone is obsessed with adaptogens — and how to eat more of them
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5. Convenience food 2.0
Nutrition conscious but time-poor, people are looking for ways to eat well without spending hours in the kitchen. A study by AHDB found that the average UK evening meal now takes just 31 minutes to prepare.
Frozen meals are already having a revival. Whole Foods Market launched its Freezer Fine Dining range and ByRuby make healthy handmade frozen dishes.
According to Fortune Business Insights, the global prepared meals market is forecast to grow at an annual rate
of 6.24% between 2025-2032, while a Data Intelo report suggests the global healthy meal delivery service market will grow at an annual rate of 11.6% until 2032.
“People want transparency and quality and ready-to-eat meals and snacks that are both nutritious and accessible,” says Eleanor McClelland, head of R&D at healthy snack company Graze.
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