Content related to the topic: cooking-and-eating

6 May 2026

A leaner market: GLP-1 weight loss drugs and the future of red meat demand

GLP-1 weight loss drugs and the future demand for red meat

23 April 2026

Beef mince remains a staple in British family meals

Beef mince remains the most popular and trusted type of mince purchased in retail, according to new AHDB research.

27 April 2026

Rising prices, enduring loyalty: Beef mince in British homes

Despite falling volumes and rising prices, beef mince remains the most widely purchased mince in Great Britain.

9 March 2026

Meat shopper journey: The purchase journey in summary

9 March 2026

Meat shopper journey: In-store shopper behaviour

Meat shopper journey: How do shoppers behave when purchasing meat and what influences them at fixture?

9 March 2026

Meat shopper journey: Meat - the say-do gap

The second stage of the meat shopper journey is the say-do gap. We look at the differences between the claimed drivers and what actually influences shoppers in-store.

7 January 2026

2026 consumer health predictions

We've explored how health trends, such as GLP-1 weight loss drugs, could affect shopping habits this year.

1 January 2026

The new consumer health revolution

The health revolution: What do consumers want from their food in 2026?

1 December 2025

Christmas predictions 2025: A potential cracker for red meat and dairy

As Christmas approaches, demand for red meat and dairy is set to be shaped by a blend of tradition, economic caution, and evolving consumer priorities.

4 November 2025

Premium products boost demand for cheese and yogurt

Consumer preferences are evolving and there is increasing demand for products which deliver on quality and versatility which is good news for premium cheese and yogurts

30 October 2025

A sizzling summer drives sausage, kebab and halloumi sales

Barbecue occasions rose to 73 million this summer and were more valuable to retailers.

2 December 2025

Processed red meats continue to play a part in in-home meals

With rising concerns around health, cost and changing habits, how does processed red meat hold its place on plates?