News and Trends

  Bakery in 2026 is balancing bold flavour innovation with fibre-driven health cues and everyday affordability. (Getty Images) Bakery’s next growth phase won’t be driven by a single mega-trend, but by flavour authority, fibre credibility and formats that make everyday indulgence feel justified Key takeaways: Fibre is moving from worthy to desirable, with social media trends and consumption gaps creating headroom for better-for-you bakery that still delivers flavour. Breakfast is emerging as a quiet growth engine, with shoppers selectively trading up for premium croissants and versatile formats that justify everyday indulgence. Convenience, clean label and flavour authority are converging, forcing bakery brands to balance health credibility with emotional satisfaction. Bakery isn’t shrinking. It’s resetting. After years of inflation pressure, HFSS disruption and shifting health narratives, the category’s finding its footing again – not through one dominant claim, but through a clust...

S ustainability in UK food and drink is entering a new phase. Once a clear driver of change, its role is evolving alongside shifting consumer priorities, from health and quality to questions around sourcing and responsibility. As expectations continue to change, what do UK consumers expect from food and drink brands in 2026? Sustainability VS new consumer priorities To start with some data, the proportion of consumers who describe themselves as very sustainably conscious has softened, dropping around 2 percentage points. The same pattern is emerging with social consciousness. This doesn’t signal apathy; rather, it shows that sustainability is no longer the headline driver when it comes into direct competition with price, quality or everyday convenience. Consumers remain value- and quality-led first, but sustainability is being reshaped rather than abandoned. Insights from our recent psychographic survey, which explored consumer attitudes and beliefs, highlights this shift in behaviour....

Functional foods are no longer a niche segment. Globally, four in five consumers now buy foods with added benefits, underlining how deeply functionality is embedded in everyday purchasing behaviour. However, rising adoption has not translated into blanket enthusiasm. As functional foods become more commonplace, consumer expectations are sharpening. The challenge for brands is no longer whether to add functionality, but which benefits genuinely matter, how they are communicated, and where they fit naturally within diets. Our latest nutrition data  shows that added benefits drive purchase but only when they align with real health goals, cultural context and taste expectations. Why functional foods have become a core part of modern diets Health goals are increasingly shaping shopping behaviour. Across markets, consumers understand a healthy diet more in terms of what is added rather than what is restricted, signalling strong alignment with functional nutrition formats. Functional food...

 

Source: Grocerygazette.com, 5th February 2026 German discounter Aldi is launching a high-fibre logo and a commitment to product development and reformulation across its private label range. The move aims to help customers tackle the UK’s fibre deficit by making it simpler for shoppers to increase their daily intake as part of a  balanced diet . According to research, only 4% of the UK adults meet the Government-recommended 30g of fibre a day, and the discounter has a goal to close this gap. Liz Fox, national sustainability director at  Aldi UK , said: “We know fibre plays an important role in supporting everyday health, but it’s particularly difficult for families juggling busy routines and mealtimes. “That’s why we’re taking a broad approach to make it easier for families to include more fibre in everyday meals, without compromising on quality or value.” Subscribe to Grocery Gazette for free Sign up here to get the latest grocery and food news  each morning The news...