Weekly Digest #26
26.01.2026
Welcome to The Fork’s Lens
Every week, we serve up a quick, flavourful dose of what’s cooking at the intersection of food, drink, and entrepreneurship.
Expect:
🍴 Sharp founder insights
📊 Bite-sized industry trends
🛠 Tools & tips to level up
🔥 Events & openings worth your time
For those of you building food brands, launching products, or just hungry for what’s next – this one’s for you.
GLP-1, Graze & Gratitude
📨 Weekly #26: GLP-1, Graze & Gratitude
🍴 What’s Up?
If 2026 had a flavour, it would be high-protein with a fibre chaser. This week, the UK food scene is basically on a wellness bender: GLP-1 shoppers are getting their own supermarket aisles, cottage cheese is having its main-character moment, and fibre is suddenly a must-have claim on the pack.
🇬🇧 UK Weekly Spotlight
Ocado and Iceland join the GLP-1 movement with newly launched aisles
Ocado and Iceland have both rolled out curated “lighter choice” aisles aimed at customers using GLP-1 weight-loss medication. The ranges focus on smaller portions, high-protein snacks, low-sugar drinks and nutrient-dense ready meals, reflecting changing basket sizes and demand for functional nutrition.Proper Snacks CEO and Warburtons are betting big on Fiber boost
Proper Snacks’ CEO and Warburtons are doubling down on new fibre-fortified ranges. The move highlights the health-led snacking shift, targeting consumers looking for simple, low-effort health benefits through everyday staples.Re:Water invests £2m in new production site
Sustainable canned water brand Re:Water has committed £2m to open a new UK production facility, increasing capacity fivefold and cutting import emissions. The site will support national supermarket listings and hospitality contracts while creating new manufacturing jobs.All Things Dairy beats sales forecast
All Things Dairy’s new cottage cheese lines have outperformed retailer forecasts, selling 250% above expectations. Sainsbury’s and Ocado are currently the two major retailers stocking the products, driven by demand for high-protein, functional dairy.Vegan Food Group goes big on redundancies
Vegan Food Group has announced a major restructure, cutting roles across manufacturing and central teams as it consolidates operations. The business says the move is necessary to stabilise cash flow and refocus on its strongest plant-based brands.Candy Kittens completes acquisition of Graze
Confectionery challenger Candy Kittens has acquired snack brand Graze in a deal aimed at building a better-for-you snacking group. The move brings together two digitally native brands with strong DTC roots, enabling cross-channel distribution and shared product development.Sandwich Sandwich pledges free food for those in need
Fast-growing UK sandwich chain Sandwich Sandwich has launched a community initiative committing to donate unsold food daily to local charities and shelters. The programme is being rolled out across all sites, with staff trained to partner with regional food banks.Iconic Claridge’s opens a bakery
Luxury hotel Claridge’s has opened its first standalone bakery, offering artisan breads, pastries and seasonal cakes to the public. The concept extends the hotel’s food heritage into retail and positions the bakery as a destination for premium grab-and-go.
🇬🇧 Best Restaurant Openings in London
Connie’s Pizzeria
DakaDaka (W1B): Vibrant modern take on Georgian cuisine
Tiella Trattoria & Bar (E2): Rustic Italian, home-on-a-plate
Connie’s Pizzeria (SE): Self-holding pizza, great crunch
Ruth’s (SW15): Unpretentious and well‑executed food
Automat (W1K): Mayfair’s slick take on American dining
Dover Street Counter (W1S): think martinis, disco fries and a lively crowd
💭 The Fork and The Flame
“We first eat with our eyes.”
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About Forks & Founders
We believe bold food brands deserve bold support. That’s why we’ve built a collective of seasoned foodies, retail rebels, creative storytellers, and numbers nerds – people who’ve been in the kitchen, the boardroom, and the shop floor. We jump in where you need us most, helping you turn big ideas into bites people can’t stop talking about. Because building a food brand isn’t just business – it’s passion, flavour, and a little bit of chaos. We’re here to make sure it’s the good kind.
