Increased use of weight loss injections could reshape demand for UK red meat, eggs and dairy products in 2026, as shoppers prioritize high-protein meals and smaller portions.
Collection body AHDB says the rapid growth of GLP-1 weight loss drugs is already having an impact on food buying habits, impacting UK livestock producers who provide nutritious protein at affordable prices.
New research from Worldpanel by Numerator shows that 4.1% of UK households will be using the drug in 2025, and this figure is expected to rise next year. This shift is likely to be driven by a new focus on the role of UK beef, lamb, pork, egg and dairy producers, with a preference for lean animal proteins.
Vanessa Adamson, retail and consumer insights manager at AHDB, said consumers using GLP-1 drugs are looking for diets “rich in protein for muscle maintenance”, so “lean main meats, natural yoghurts, milk and eggs are likely to be popular”.
For farmers, this trend comes against a backdrop of continued pressure to provide affordable food while managing high input costs. AHDB points to UK research showing that the cost of healthy eating remains a “barrier” for many households, and highlights the challenge for producers to maintain margins while meeting demand for high-quality protein at competitive prices.
Despite these pressures, consumer sentiment suggests continued opportunities for the livestock and dairy sectors. The YouGov/AHDB Pulse survey found that 26% of consumers plan to reduce their intake of ultra-processed foods, and 23% aim to reduce their intake of sugar, fat and salt. In addition to this, 14% said they would like to increase their protein intake, highlighting the importance of animal-based protein in future diets.
Age-related differences in dietary habits may also influence demand patterns. Younger consumers are more focused on short-term health benefits, such as increased protein intake, increased energy levels, and improved body image, while consumers 55 and older are more likely to have the time and skills to maintain a balanced diet and prepare meals from raw ingredients, supporting demand for fresh meat, eggs, and dairy products.
AHDB previously highlighted the nutritional credentials of red meat, noting that heme iron is “absorbed more efficiently than non-heme iron from plant foods.” It also focuses on the so-called “meat factor,” which improves the absorption of iron from plant foods when eaten with red meat.
“This provides the perfect combination of lean meats and iron-rich plants such as broccoli, kale and beans to support healthier eating patterns,” the organization said.
As farmers look to 2026, AHDB believes changing consumer behavior around weight management and health goals presents opportunities across the supply chain.
Red meat cuts are increasingly being promoted as an affordable source of protein, while the dairy sector is focusing on nutrient density, probiotics and sustainable production, trends that are likely to impact on-farm breeding decisions, finishing systems and marketing strategies in the year ahead.
