Natural eating trends have been on an upward trajectory for a while, with UK consumers increasingly conscious of the negative impact ultra-processed options have in terms of a healthy diet.
This has even extended to plant-based meat alternatives options of late, specifically those proven to have high fat, salt and/or sugar contents. On that point, expanding HFSS laws are forcing UK retail brands to reformulate existing products across a range of food and beverage categories, from soft drinks and confectionary to baked goods and ready meals, in order to comply.
And in UK hospitality, chefs are prioritising local, seasonal and sustainable produce to reach health-hunting diners, harnessing innovative zero waste strategies
to deliver more with less.
Over the next five years, continued investment in both food tech and agriculture will aid the food industry as it moves away from much-maligned ultra-processing techniques, with more traditional preservation methods, such as air-drying, pickling and fermentation, also increasing in appeal for UK consumers.