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Halloween 2026 candy trends turn sour, crunchy and unexpected

F&B innovation opportunities are moving beyond spooky colors and limited-edition packaging as consumers globally gear up to celebrate Halloween tomorrow. NPD priorities are shifting toward creating surprise through flavor progression and multisensory effects, while increasingly complex concepts are raising formulation challenges around stability and shelf life. Sour candy demand is rising, crunch is gaining traction, and manufacturers are experimenting with heat, layering, freeze-drying, and unexpected category crossovers to enhance the consumer appeal of festive offerings. 
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F&B trends 2027: How can brands turn nutrient density into new product opportunities?
Food and beverage innovation in 2027 will need to satisfy consumers who want more from each purchase: targeted nutrition, enjoyable experiences, and ingredients they trust. Innova Market Insights’ latest forecasts bring those demands together, with nutrient density leading its top ten trends. But while manufacturers refine protein quality and develop products for metabolic health, bold colors and unexpected textures help familiar formats feel new. 
Prinova booth with people at SupplySide Global 2026.
SupplySide Global 2026 live: Prinova interview explores clear protein and functional hydration
Prinova is taking protein beyond the traditional shake at SupplySide Global 2026 (Oct 28–30), with a clear pea protein beverage designed to deliver a lighter, juice-like drinking experience. The company also presents its PreSip and PostSip nutrition systems to explore how functional ingredients can fit specific moments in consumers’ daily lives. Speaking with Food Ingredients First during the Las Vegas, US, event, Tim Gran, specialty development manager at Prinova USA, says consumers increasingly connect protein with everyday wellness, from satiety and weight management to muscle preservation and healthy aging. 
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From Fermentation to Protein Innovation
What if your next protein innovation started with fermentation? AngeoPro™ Yeast Protein delivers 80–90% protein, all nine essential amino acids, and a PDCAAS of 1.0, with a mild, neutral taste for versatile formulation. Explore its potential across sports nutrition, protein beverages, snacks, and more—opening possibilities for high-quality protein development.This Technical Paper is brought to you by Angel Yeast.
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Formulating for function: Developing benefit-led beverages with natural colours, botanicals, and flavours
Consumer preference for wellness ingredients has been shifting from traditional supplement formats, like capsules or tablets, towards foods and drinks with functional properties. Beverages represent a convenient category that eases the intake of bioactive botanicals, as beverage consumption is a natural habit associated with a healthy lifestyle, social activities, relaxation, and mindful rituals. As a result, functional beverage launches are accelerating globally, with a variety of drink applications all on trend for formulation with botanical ingredients and natural colours.
Dries Roekaerts, Barry Callebaut
Barry Callebaut unveils Flavourcode to scale fermentation-led chocolate innovation

Barry Callebaut unveiled its new Flavourcode cocoa fermentation platform at its Innovation Summit in Antwerp, Belgium, attended by Food Ingredients First. Dries Roekaerts, president of Customer Experience, tells us how the technology could help manufacturers deliver distinctive, consistent flavors at scale while supporting differentiation, technical performance, and lower-sugar innovation. The launch took place alongside the World Chocolate Masters competition, showcasing chocolate creativity and innovation.

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Formo secures first FDA “no questions” letter for precision-fermented casein
Woman drinking milk in the morning at home.
Specialized protein ingredient company Formo has received a “no questions” letter from the US FDA for its precision fermentation-derived casein, marking the first time the agency has completed a Generally Recognized as Safe (GRAS) review for this type of ingredient.
Mondelēz lifts Q3 margins as costs ease and snack volumes rise
Oreo cookies on shelf in supermarket.
Mondelēz International’s third-quarter results point to improving snack demand and easing production costs, with organic revenue rising 2.1% year-on-year and adjusted gross margin expanding to 34.2%, up from 30.4%. The company has also agreed to acquire quinoa crisp brand Undercover Snacks, extending its push into “permissible indulgence,” and underpinning its snacks-focused strategy. Mondelēz’s snack strategy centers on expanding its core chocolate, biscuit, and baked-snack businesses, with a long-term ambition for these categories to generate around 90% of revenue. 
UK plans CO₂ pig stunning ban as animal welfare groups press for change
Industrial production of pork meat in a meat factory.
The UK’s plans to phase out the carbon dioxide stunning of pigs have won support from animal welfare groups, but meat processors warn that replacing a method used for about 90% of domestic pig slaughter could disrupt capacity and weaken British pork’s competitiveness.
Barry Callebaut rewrites the chocolate flavor playbook with Flavourcode
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Barry Callebaut is bringing fermentation deeper into chocolate NPD with Flavourcode — its latest innovation platform designed to give manufacturers greater control over flavor differentiation at scale. The approach targets distinctive cocoa profiles while opening opportunities across finished applications, supply chain scale-up, and higher-cocoa, lower-sugar reformulation.
Shakes, shots and soda: Arla Foods Ingredients expands protein formats at...
Arla's booth at SupplySide Global 2026.
Arla Foods Ingredients is showcasing personalized clear protein shakes, a GLP-1 companion nutrition shot, an aerated protein bar, and a protein soda at SupplySide Global 2026 in Las Vegas, US (Oct 28–30). The concepts demonstrate how manufacturers can tailor protein products to different exercise routines, nutritional needs, and preferences for taste and texture. Peter Schouw Andersen, senior director for Performance Nutrition at Arla Foods Ingredients, tells Food Ingredients First that the shake category needs to accommodate a wider range of active consumers. 
SupplySide Global 2026: Kerry backs life-stage women’s health and targeted gut...
Kerry at SupplySide Global 2026

Nutrition Insight

Product innovations for women’s health and the gut microbiome are becoming more targeted as consumers seek solutions tailored to specific life stages, health needs, and daily routines. At the ongoing SupplySide Global 2026 trade show (Oct 28–30) in Las Vegas, Nevada, US, the company is showcasing concepts that combine science-backed ingredients with its formulation, taste, and delivery expertise across women’s, digestive, and immune health. On the show floor, Amy Smith, Ph.D., senior director of medical affairs at Kerry, tells Nutrition Insight that women’s health is a central focus for the company at SupplySide Global 2026, where today Kerry also hosts the session “Supporting Women’s Health Through Every Life Stage.” 
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A person in the gym holds a protein bar as a healthy snack to refuel after exercise.
New Product Development
Ingredion webinar preview: Building better nutrition...
Consumers increasingly want foods and beverages to deliver more nutritional benefits without sacrificing the eating experience. Demand for protein, fiber, and sugar reduction is raising the bar for formulators, who must balance these benefits with expectations around taste, texture, convenience, and value, according to Ingredion.
Black sesame ice cream scooped into ceramic bowl sprinkled sesame seeds.
Food Ingredients News
Black sesame: A dark horse in reshaping bakery, desserts...
With its roasted, nutty flavor, dramatic color, and versatility across sweet applications, black sesame is gaining visibility in foodservice and F&B ingredient innovation. The challenge for manufacturers is turning its visual appeal into lasting consumer demand. Black sesame is edging into the spotlight as food and beverage developers look for flavors that feel distinctive without being inaccessible. Once encountered predominantly in traditional Asian cuisines and specialist dessert shops in many Western markets, the seed is increasingly appearing in pastries, ice creams, café drinks, and contemporary confectionery.
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Research & Science news
America’s appetite for food reform extends beyond MAHA’s...
US public support for tighter food additive regulation and ultra-processed food (UPF) labeling extends well beyond supporters of the Make America Healthy Again (MAHA) movement, according to newly released survey findings from the University of Pennsylvania’s Annenberg Public Policy Center (APPC). The findings suggest a gap exists between the relatively low public support for the MAHA movement and the considerably higher backing for its food-related policies. While only 26% of US adults said they identify as MAHA supporters, support for its six most popular food-related proposals averages 73%.

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Unlocking protein opportunitiesNov2026

Innova Market Insights data indicates growth in protein ingredient launches in food and beverage, with a 5% CAGR from October 2021 to September 2025. Europe leads with 43% of launches, Bakery is the t...

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Nutritional value takes the spotlight as the F&B 2027 trend Oct 2026

Innova Market Insights has named “Nutrient Density Design” the top F&B trend for 2027. Consumers want more nutritional value from everyday food and drink, with 59% globally reading all or most nutrition information on packaging. Brands are responding by reducing negatives, removing scrutinized ingredients, and boosting positive nutrition.

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Functional fiber opportunitiesOct 2026

Innova data indicates that consumers globally are increasingly incorporating fiber into their diets. Fiber ingredient use in food and beverage products is gaining momentum, with Europe leading the growth. Soft Drinks accounted for the highest share of launches, while postbiotic claims continued to gain traction.

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Dries Roekaerts, Barry Callebaut
Video06:22
Barry Callebaut unveils Flavourcode to scale fermentation-led chocolate innovation

Barry Callebaut unveiled its new Flavourcode cocoa fermentation platform at its Innovation Summit in Antwerp, Belgium, attended by Food Ingredients First. Dries Roekaerts, president of Customer Experience, tells us how the technology could help...

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Webinars46:05
Formulating for function: Developing benefit-led beverages with natural colours, botanicals, and flavours
Michiel Van Der Pom, Cargill
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Cargill VP on navigating cocoa costs and health demands
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Webinars30:41
2027 Food Safety Risks for Quality & Compliance Leaders
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