Fiber is shedding its stodgy image and emerging as a gut-health powerhouse, flavor-forward snack hero, and even a microplastic-fighting ally. From baby formula to seaweed chips, it’s the next big thing in functional food.
Plant-based brands, unique textures, and bold global flavors are reshaping the ice cream category. As billion-dollar deals churn, brands are focused on innovation in a competitive, sensory-driven market.
Floral flavors like rose and lavender are in full bloom, emerging in everything from pancakes and baked goods to lattes and lemonades. According to Rubix Foods’ NEXT Flavor Report, 67% of Gen Z diners want to see more floral notes on menus and shelves.
