Green Chef, the prominent recipe box company focused on healthy eating, has unveiled its detailed forecast for the major health and wellness trends that will shape British kitchens in 2026. The firm collaborated with renowned international food futurologist, Dr Morgaine Gaye, to compile these forward-looking predictions.
From Savoury to Sweet: The Unexpected Dessert Revolution
One of the most surprising forecasts is the rise of sweetcorn as a dessert ingredient. No longer confined to savoury dishes, its subtle sweetness and nutty umami notes are predicted to inspire a wave of innovation. Expect to see sweetcorn ice creams, custards, and pies appearing on menus, offering a novel twist on familiar flavours.
Lily Keeling, Green Chef UK's Senior Recipe Development Manager and a Registered Nutritionist, provided expert insight, noting: "Sweetcorn is full of fibre and incorporating it into desserts is a clever way to boost nutritional value while adding creativity."
Alongside sweetcorn, the humble banana is set for a major nostalgic comeback. Moving beyond smoothies, it will feature in puddings, bakery items, and frozen treats, often paired with warming flavours like cinnamon and chocolate. Keeling highlighted its health benefits, stating bananas are rich in potassium and prebiotic fibre, supporting both nerve function and gut health.
Spices, Seeds and Functional Foods Take Centre Stage
The aromatic spice cardamom is tipped to become 2026's standout wellness flavour, featuring in everything from health bars to chocolate. Its predicted dominance is influenced by Scandinavian baking and Middle Eastern cuisine, with Keeling pointing to its antioxidant and anti-inflammatory qualities.
Similarly, tahini and black sesame are forecast to break into the mainstream sweet and savoury landscape. Black sesame ice creams and tahini-coffee pairings will offer earthy, nutty alternatives to viral trends like Dubai pistachio-chocolate. These ingredients are praised for their healthy fats and nutrient density.
In a significant shift, immunity-focused foods are expected to become the next major functional category. The trend will move from 'added protein' to 'added immunity', incorporating micronutrients, trace minerals, and adaptogens designed to support long-term wellness post-pandemic.
Mind, Mood and a Return to Tradition
Green Chef also predicts a rise in "food for mood" marketing, directly targeting emotional states like calmness or happiness, particularly for Gen Z consumers. This aligns with the growing understanding of the gut-brain axis, as people seek foods that support emotional wellbeing.
In a notable culinary comeback, beef tallow is set to return to favour for its high smoke point and rich flavour, boosted by trends like the carnivore diet. Furthermore, medicinal herbs such as nettles, dandelion greens, and holy basil will transition from herbal remedies to starring roles in pestos, soups, and salads.
Looking ahead to 2026, Green Chef concludes that the year will blend familiar ingredients in novel ways with functional foods supporting mood and immunity. Lily Keeling remarked: "Next year is looking incredibly innovative, offering a fresh chance for people to explore new flavours and feel good doing it."
