The ingredient industry sits at the forefront of food and beverage R&D as companies continue to search for answers to the most enduring formulation questions: from creating clean-label functional plant-based cheese alternatives to coming up with hybrid blends that appeal with both taste and nutritional value.
Advances in protein functionality, emulsification, and foaming are already enabling manufacturers to create dairy-free products that deliver indulgent sensory experiences without compromise.
At the same time, the focus on active nutrition is accelerating, with solutions designed to support satiety, gut health, and overall wellbeing.
So what’s next? Product innovation is moving beyond simple protein content to integrate health, functionality, and multisensory benefits; but not at the price of convenience, enjoyment, and responsible sourcing.
So how do ingredient suppliers view the future of nutrition and alternative dairy innovation? We asked: they answered.
Fréderic Fernandes, product manager, functional proteins, at Beneo, tells us that one of the most promising areas right now is hybrid dairy: “where traditional and plant-based ingredients are combined to create products that balance familiarity with innovation”.
“Consumers get the taste, texture, and nutritional richness they expect from dairy, while also benefiting from the sustainability and health halo of plant-based ingredients,” he explains. “Enriching dairy alternatives with plant-based protein and fibre boosts their nutritional profile, bringing it much closer to traditional dairy products. Manufacturers can also deliver an appealing taste and texture for instance by taking advantage of the emulsifying and foaming properties of faba bean protein concentrate in dairy-free whipping cream or coffee creamer.”
And when it comes to nutrition – from mainstream solutions to active and specialized nutrition options, ingredient innovation “is redefining the future of nutrition”, FrieslandCampina Ingredients’ global marketing lead Sophie Zillinger Molenaar tells us.
“Fundamentally, people are increasingly seeking products that deliver meaningful benefits smarter servings, and in light of the global health issues, satiety, gut health, and protein functionality are at the forefront of consumer needs,” she says. “Many health spaces are maturing – including the ‘protein+’ market, where functional benefits matter as much as protein content, and gut health, where pre- and probiotics are widely recognised for impact beyond just digestion. These shifts are driving innovation towards solutions that are functional and convenient – but still enjoyable.“
So what do consumers expect from products today? “Not only health benefits but also satisfying sensory experiences,” Molenaar adds. “To meet these needs, features like texture, mouthfeel, aroma, and even visual appeal are being engineered with precision, ensuring that even compact or high-protein formats feel indulgent and emotionally rewarding.”
What’s more, sustainability and responsible sourcing are increasingly inseparable from well-being in the minds of most consumers, she tells us. “Meeting these expectations requires a balance of science, functionality, and multisensory design to create products that are worth every bite while.
“Companies that can integrate these elements are shaping the next generation of nutrition – where doing good and feeling good go hand in hand,” she concludes.