A Fresh Start: Why 2026 Already Feels Different

Welcome back to GRATE.

The first week of 2026 feels quietly exciting. Not just because it’s a new year, but because early launches are already validating many of the shifts I shared in my final newsletter of 2025 (Click here to view).

What’s striking is how decisively the market has moved on from the old “diet” paradigm. Instead of subtraction — low fat, low sugar, low calorie — we’re seeing a clear pivot toward nutrient density: high protein, high fibre, high vitamin and mineral value. This evolution reflects changing consumer priorities, but also the growing influence of GLP-1 usage, where smaller appetites demand smarter, more concentrated nutrition.

Below are five launches that feel particularly telling — early signals of where food & drink innovation is heading in 2026.

As always, enjoy the read and let me know what exciting products you're working on for 2026!

Annie x

MARKS & SPENCER - NUTRIENT DENSE RANGE

M&S’s new Nutrient Dense range feels like a landmark moment for mainstream retail. Designed to address UK nutrient gaps, the 20-strong range of salads, snacks and meals delivers calorie-controlled products that are rich in key micronutrients — including vitamin D, iron, folate and B12. Importantly, it directly responds to GLP-1-driven eating habits, proving that health-led innovation can be both purposeful and commercially scalable.

MORRISONS X APPLIED NUTRITION

This is a genuinely significant collaboration. Morrisons becomes the first UK supermarket to launch a dedicated GLP-1 friendly ready-meal range, as part of a 53-SKU high-protein rollout spanning meals, food-to-go, breads and cheeses. Rather than weight loss framing, the focus is on protecting muscle mass and nutrient adequacy — a much more sophisticated response to modern health needs.

COPAIN PARIS - ARRIVES IN LONDON

One of the most anticipated bakery openings of the year, Copain Paris has officially arrived in London with its Covent Garden opening on Neal Street. Already hugely established in Paris (with locations across France and Belgium), Copain brings a 100% gluten-free offer that never feels like free-from.The London selection closely mirrors its Parisian line-up — from beautifully laminated pastries to standout signatures like the white chocolate & pistachio Léo, indulgent chocolate bread and babka — reinforcing the shift toward gluten-free as craft-led indulgence, not compromise.

HEYLO - PROTEIN CRACKERBREADS

Heylo’s low-carb, high-protein crackerbreads made with lupin flour are a smart example of ingredient-led innovation. High in protein and fibre, naturally lower in carbs, and with strong sustainability credentials, they tap into satiety-driven eating without diet language.

This feels very aligned with the “everyday functional” space — foods that work

harder nutritionally but still fit seamlessly into daily habits.

MESSYFACE - FRUIT & SEED SPREAD

Messyface offers a fresh, modern take on tahin pekmez, a Mediterranean classic made from just two ingredients: slow-cooked grape molasses and roasted sesame tahini. With its caramel-like texture and deep, nutty sweetness, it sits beautifully at the intersection of tradition, minimal processing and indulgence. A great alternative to the traditional jams and preserves, and a nice addition to a once stable category. It's also a great example of how heritage foods are being rediscovered and reframed for contemporary consumers.