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Analysis

Cream of the crop

How 2026's foodservice menu trends and the rise of GLP-1 medicines are opening fresh commercial opportunities for dairy and cheese suppliers

Steve Moncrieff19 June 20264 min read

Independent analysis by The Dairy Mail. Not sponsored; the interpretation is our own.

Skewers of mozzarella pearls and cherry tomatoes topped with fresh basil

HOW 2026’S FOODSERVICE TRENDS ARE OPENING NEW DOORS FOR DAIRY AND CHEESE

Foodservice in 2026 is being shaped by two forces moving at once. The first is culinary: diners want stronger stories, more global influence, more theatre and more personalisation. The second is nutritional: the rise of GLP-1 weight-loss medicines is sharpening attention on smaller portions, protein density and ‘less but better’ eating.

Unilever Food Solutions’ Future Menus 2026 identifies four global trends: Borderless Cuisine, Street Food Couture, Diner Designed and Culinary Roots. For dairy and cheese suppliers, each points to a practical commercial opportunity. AHDB’s separate analysis of GLP-1 use then adds a further overlay: as appetite falls, protein quality and nutrient density matter more.

1. BORDERLESS CUISINE: GLOBAL DAIRY MOVES CLOSER TO THE CENTRE

Borderless Cuisine rewards dishes that borrow respectfully across cultures, techniques and formats. For dairy, the implication is significant. Halloumi, paneer, labneh, kefir, ghee, aged hard cheeses and cultured dairy all have credible roles in global or fusion menus.

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Published by The Dairy Mail, Dairy Connect: https://www.dairy-connect.com/the-dairy-mail/cream-of-the-crop/

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