Consumer trends to shape innovation in 2026
From protein to functional ingredients, here are the trends that will shape NPD in the year ahead
Innovation & NPD
Is plant-based dead - or evolving?
Plant-based brands are looking for new ways to lure in consumers after the category’s initial success
How protein turned from trend to necessity
Protein fortification continues to dominate the food and beverage space – but how is ingredient innovation evolving to meet the need for more protein?
Danone tackles the big question for GLP-1 users: What should they eat?
Grounded in emerging science, Danone’s research and innovation team is developing nutrient-dense products tailored to every stage of the GLP-1 user journey – and meeting the needs of the broader health conscious consumer
World-first barista milk without cows hits the market
A biotech firm has released barista-style milk that’s cow-free and dairy-identical. Can the product make it with consumers?
Cow-free dairy sells out in Israel but protein bottlenecks remain
“Everything we put on the market has sold,” Strauss Group CEO says but warns protein availability is still ‘limited’
Trendlets
Trendlets: Global flavors, HFSS reformulation and premiumization
How are global flavor trends, sugar, salt and fat reduction efforts, and premiumization impacting food and beverage innovation?
How is ingredient R&D shaping up alt dairy and nutrition innovation?
We asked ingredient companies how the industry is pushing the envelope of next-gen nutrition products and dairy alternatives
Dairy and beyond at Fi Europe 2025
Here are some of the must-see innovations at the 30th edition of the world’s largest ingredient show
New product releases: From brandy butter to GLP-1 yogurt
Here are some of the latest dairy products to hit the shelves across the globe
Danone takes on Chobani with low-sugar coffee creamer
The Too Good & Co. range brings ‘farm-fresh’ ingredients to coffee aficionados at home
Lactalis enters the GLP-1 race
The world’s largest dairy company is wooing shoppers on weight loss meds with a new functional yogurt
Secrets of a cheesemonger
Cheese: What pubs and delis look for
From pub kitchens to deli counters, cheese plays a starring role. An award-winning cheesemonger reveals what consumers, retailers, and hospitality venues really want
Danone’s east-meets-west strategy for gut health and longevity
Modern science drives Danone’s innovations, yet the company is also looking to ancient traditions around the world to understand how different cultures nurture gut health
Exclusive: Why APAC is rising hub for functional foods, new food tech
APAC’s unique incorporation of culture and health priorities with food is driving its rise as a hub for functional foods and novel technologies
How GLP-1 drugs are supercharging the age of precision nutrition
Could the era of precision nutrition turn the pharma-driven metabolism revolution into a food-based one?
New product releases: From swicy ice cream to pistachio drinks
Our latest round-up features launches from Bel, Lifeway Foods, Rude Health and more . . .
Women are shaping the next frontier of protein innovation
Protein’s health halo attracts female consumers to various products from food and drink to supplements. Here’s what’s driving demand
Most CPG ads miss the mark with video gamer players: Here is how to fix it
CPG marketers can’t afford outdated strategies when it comes to connecting with video game players. Learn what works now in FoodNavigator-USA’s free webinar Fueling Fun: Connecting with Esports Enthusiasts and Everyday Gamers FTW
Oatly goes oat-o-matic with plant-based milk for push-button machines
Forget Barista: enter BaristaMatic, Oatly’s answer to the foodservice industry’s problem with plant-based drinks
Best of Anuga 2025: From functional dairy to next-gen alternatives
Protein innovation remains at the fore for most brands, but diversification into spoonables and beverage formats was notable this year
Top trends and formats driving innovation in dairy
Protein is the biggest buzzword, but what else is shaping new product development?
Is fiber the new protein? How Danone is reimagining gut health for Gen Z
How is the global dairy major reformulating its Activia brand to unlock cross-generational opportunities?
Why Kerry exited hybrid dairy and pivoted Smug to snacking
Once heralded as a category disruptor, Kerry’s hybrid dairy brand Smug is being reinvented into a 100% dairy affair. Here’s why
How Danone pivoted to influencers for Activia’s brand makeover
Despite being a market-leading brand, Activia has been missing the mark with Gen Z. Danone’s marketing VP tells us how the firm is making biotics buzzworthy for a new generation of consumers
Healthy Snacking Trends
Redefining snacking: How Bel is turning everyday snacks into nutritional powerhouses
New survey shows Americans snack daily but miss key nutrition goals – Bel aims to close the gap with portion-controlled, playful and nutrient-rich snacks
How plant-based drinks can meet coffee baristas’ innovation needs
Good taste and functionality are no longer optional: so how are café professionals’ evolving needs pushing the envelope in plant-based drinks?
New dairy launches: From truffle butter to protein ice cream
What’s new in dairy? A round-up of the most exciting releases across the US and the UK
Global cheese market to hit $178.5bn by 2035
Cheese sales are soaring, with fast food growth, premiumisation, and health-focused innovation driving demand
Speciality & Fine Food Fair 2025
From pistachio butter to rainforest chocolate: Artisans shine at leading food fair
Here’s what caught our eye at the UK Speciality and Fine Food Fair 2025
Unilever’s Magnum Co. launches first new brand - and it’s not ice cream
Unilever’s soon-to-be demerged business wants to diversify beyond traditional ice cream formats
What makes a GLP-1-friendly yogurt drink? Danone tells all
By formulating a dairy drink that specifically caters for weight loss medication users, Danone has set a new standard with Oikos Fusion
What’s new in dairy? New product launches
We take a look at some of the notable new releases in recent weeks . . .
Water kefir: A new gut-health growth opportunity?
Kefir’s dairy-free twin has enormous growth potential
What’s brewing in the US coffee creamer space?
Refrigerated coffee creamers are a thriving category fueled by consumer appetite for barista-style drinks. Here’s what’s driving innovation
Beyond intolerance: The rise and rise of low and no lactose dairy
By combining functional and digestive benefits, lactose-free dairy is carving out a growing niche of health-focused formats
Danone CEO advocates caution in Oikos Protein Shakes expansion
The group wants to validate repeat purchase behavior before committing to a nationwide roll-out in the US
Good & Proper’s barista-ready matcha taps into booming matcha latte trend
Matcha is having a moment: nowhere more so than in trendy, Instagram-friendly matcha lattes. But that’s opened up the market up to cheaper, lower quality alternatives. Good & Proper’s latest launch heralds a return to ‘matcha, as it should be’
What are the growth formats in plant-based dairy?
Plant-based dairy has struggled to build on its past momentum – but there are fresh opportunities ahead
MyProtein taps clear whey potential with extra light line
Myprotein has expanded its Clear Whey Protein range with Splash Of—its lightest juice style protein yet—as the market witnesses a 50% increase in clear whey protein.
What’s the future of animal-free dairy?
Retail sales have stalled in the category’s biggest global market while ingredient innovation has also hit roadblocks. What does the future hold for animal-free dairy innovation?
Taste, texture and design: Can plant-based milks live up to latte expectations?
From swirling hearts to elegant tulips, latte art is an important part of the coffee experience. A new wave of barista milks are creating masterpieces
How Kate Farms made a science-backed high-protein shake for GLP-1 and everyday nutrition
Danone company Kate Farms tapped its medical nutrition expertise to craft a high-protein shake for everyday wellness. Here’s how they did it
GROWTH ASIA SUMMIT 2025
Nestlé drives product reformulation based on nutrient density
Nestlé has revealed a focus on nutrient density in its reformulation efforts to meet market-specific food product demands
From buttermilk to flavored skyr: Dairy’s new disruptors, predicted
Can buttermilk replace kefir? Will skyr disrupt yogurt? Can curd rock cottage cheese?
Fortified dairy: What you need to know, from methods to consumer perceptions
Fortifying dairy products with bioactives such as vitamins and probiotics not only enhances nutritional value but paves the way for next-gen formulations
From GLP-1 to gut health: Real California Milk Excelerator 2025 seeks dairy disruptors
Start-ups behind scalable dairy innovations stand to benefit from financial, mentorship and marketing support to bring their products to market
AI-powered tech turns industrial waste into clean energy - without costing the earth
Wase’s microbe-driven tech is an evolution on traditional ADs that benefits anyone from dairies to distilleries
Top trends shaping plant-based meat and dairy in 2025
Plant-based trends are rising to the surface as the year hits its halfway mark
Upcycled eggs help crack new category: egg-based yogurt and dips
Oolie’s upcycled eggs tap into protein-rich and dairy-free dips