Recent product innovations and health & wellness macrotrends show that plant-based brands offering protein-added benefits will stimulate the next phase of growth. Already, national CPGs like Danone are bringing a protein value proposition to their legacy lines.
As investors managing $11.5 trillion push food giants like Danone, Walmart, and Amazon to diversify their protein portfolios, the message is clear: Sustainability and resilience depend on innovation. From mycelium to electro-fermented proteins, emerging alt-protein technologies are reshaping the future of food production, and investors are hoping to fund it.
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.
Mintel’s 2026 forecast urges brands to embrace empowered aging, algorithm-free authenticity, and affection-driven design. Food leaders can tap into these shifts to craft experiences that nourish identity, connection, and purpose.
Today’s consumers are seeking more nuanced, complex spice experiences – and brands are delivering them. For example, Arkay Beverages leverages capsaicin in its non-alcoholic spirits to replicate the kick of standard liquor, adding sensory thrills and functional perks to zero-proof cocktails in the process.
Gen Alpha’s distinct food and beverage preferences, coupled with its astonishing $5.5 trillion global market share by 2029, shape it up to drive a sustained impact on the food and beverage industry. Learn about why some are calling them “the foodie generation.”
Two trends could shape the future of food and beverage: “rule rebellion,” where consumers indulge in unconventional food experiences, and “hybrid harvests,” where brands integrate tech with traditional farming for sustainable food systems.
The arrival of McDonald’s new CosMc’s concept sent a wave of excitement rippling through the fast-food world.
According to the USDA, global cheese consumption is projected to reach a record high of 21.6 million metric tons this year. Cheese consumption is up 5.7% compared to five years ago.
A new report from Mintel suggests one-third of Americans rationalize purchasing chocolate as an energy boost. Meanwhile, new research suggests a direct connection between dark chocolate and reducing factors that contribute to essential hypertension.
Dozens of brands are experimenting in the nonalcoholic (NA) and low-alcohol space, offering consumers the opportunity to not so much choose sides but merely choose wisely according to their preferences, dietary needs, and personal goals.
