Fostering a habit of hitting all the right nutritional notes on a daily basis requires discipline, time and money.
In a region where approximately 80 percent of agricultural products, many of which are considered essential in a healthy diet, are imported, the UAE is especially vulnerable to issues such as food inflation, which can push healthy eating goals even further away.
In theory, most people work roughly eight hours a day, but in reality, especially in industries such as hospitality and construction, a typical day can last significantly longer. As a result, upon returning home, starting a nutritious meal from scratch can be a challenge.
In an attempt to bridge this gap, the Ministry of Health and Prevention launched its National Nutrition Strategy 2030, in a bid to boost food governance and foster supportive nutritional environments for all. But practicality in turning goals into actions in the majority of households is key.
Nasser Abdullah Almassabi, the founder and CEO of healthy food restaurant chain Low Calories, is passionate about changing this narrative. After starting his business in 2016 with a variety of calorie-controlled, high-protein and macro-balanced meals made for busy, health-conscious consumers, his dream began to be realised.
Low Calories has evolved into a multi-million-dirham enterprise, and is on track to reach 100 branches across the GCC, Europe, the US and Australia within the next three years.
Almassabi revealed to Caterer how he believes the healthy eating landscape will look in 2026, from personalised nutrition to ingredient transparency.
2026 predictions
In 2026, the healthy-eating landscape will be shaped by three major trends:
- Personalised nutrition at scale
- High-protein, convenience-driven Meals
- Clean-label, whole-food ingredients
First, personalised nutrition will dominate as consumers increasingly expect meals tailored to their goals – whether fat loss, muscle gain, or lifestyle management. Technology and data will make customised meal plans far more accessible than before.
Second, the demand for high-protein, ready-to-eat meals will continue to rise. Consumers want food that supports fitness, performance, and daily energy levels, but without compromising convenience or taste.
Finally, there is a strong shift toward clean-label meals with simple, transparent ingredients with minimal processing. People want to understand exactly what they are eating, and brands that prioritise nutrient density over additives will earn long-term trust.
Consumer behaviour changes
These trends will reshape the F&B sector because consumers have fundamentally changed. Health is no longer a luxury, it’s a daily priority. People want food that improves their quality of life, supports long-term wellbeing, and aligns with global wellness standards.
Personalised nutrition matters because it moves the industry from “one-size-fits-all” to “one-size-fits-you,” increasing customer satisfaction, retention, and measurable results.
High-protein convenience meals will grow because modern lifestyles demand speed and performance. Customers now expect restaurants and delivery platforms to offer meals that are both functional and time-efficient.
Lastly, clean-label eating will impact the sector because transparency builds trust. As awareness grows around ingredients and food quality, brands will succeed only if they prioritise honesty, freshness, and nutritional integrity.
Together, these trends will push the entire industry toward smarter, healthier, and more sustainable eating solutions – benefiting both consumers and operators.
