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October in review: Innova’s 2027 trends, El Niño risks, MAHA food reform

In October 2026, Innova Market Insights’ 2027 trends put nutrient density, protein quality, and metabolic health at the center of F&B innovation. Nestlé USA’s forecast reinforced the shift toward products combining nutritional benefits, while suppliers focused on delivering protein enrichment with appealing taste and texture. Supply resilience remained a pressing concern as El Niño created uneven risks across cocoa, coffee, sugar, palm oil, and seafood. Dependence on imported feed and fertilizer also exposed vulnerabilities in protein supply chains, reinforcing the need for targeted procurement and greater sourcing flexibility.
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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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One Fibre across the Food Industry
Less fat. Less sugar. More fibre. Cleaner labels. Today's formulators must do more with less and one fibre answers the brief. Upcycled from citrus peel, CEAMFIBRE® binds, texturises and enriches. Explore how this single ingredient delivers proven performance across fruit snacks, bakery fillings, dairy and meat applications.This Technical Paper is brought to you by CEAMSA.
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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.
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Biolev Plus Wall Yeast Biofermented Solution for Egg Replacement
Discover Biolev PLUS WALL, the yeast-based solution for total egg replacement in bakery, sauces, and savory products. Improve crumb structure, stabilize emulsions, and maintain volume without compromising texture. Achieve 100% plant-based, cholesterol-free formulations that lower raw material volatility. Contact Biolev for samples today.This video is brought to you by Biolev by Levapan.

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Hershey reports confectionery volume decline as salty snacks deliver growth
A variety of Hershey's chocolate and candy bars.
Hershey’s North America confectionery sales rose 1.6% in the third quarter, while salty snacks sales increased 22.3%, helped by its LesserEvil acquisition.
Bunge’s tropical oils and specialty ingredients earnings fall amid trade...
Homepage of the American company Bunge.
Bunge’s tropical oils and specialty ingredients business reported a sharp fall in third-quarter earnings as trade disruption and plant start-up costs weighed on margins. Sales and volumes increased, but the unit’s adjusted earnings fell nearly 69%.
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. 
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.
Halloween 2026 candy trends turn sour, crunchy and unexpected
children taking candies at halloween
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. 
Danone research finds health and digestibility drive plant-based dairy...
Group of plant-based food consumers

Nutrition Insight

New research by Danone identifies health, taste, and digestibility as major drivers of plant-based dairy consumption. The company notes that plant-based yogurt and drink alternatives are becoming a more established part of everyday food choices. Danone conducted two studies with Ipsos, one examining consumption patterns and motivations related to the consumption of plant-based dairy alternatives among 42,000 adults and the second assessing the perceived overall benefits of plant-based drinks among about 2,500 regular consumers of these products. 
Highlighted features
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Food Ingredients News
Barry Callebaut rewrites the chocolate flavor playbook with...
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.
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.
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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%.

Ingredient focus

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Unlocking protein opportunitiesNov2026

Innova Market Insights data shows protein ingredient use in food and beverage launches growing at a 5% CAGR from October 2021 to September 2025. Europe leads with 43% of launches, bakery is the top ca...

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Product innovation

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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.

Trend analysis

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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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Video01:14
Biolev Plus Wall Yeast Biofermented Solution for Egg Replacement

Discover Biolev PLUS WALL, the yeast-based solution for total egg replacement in bakery, sauces, and savory products. Improve crumb structure, stabilize emulsions, and maintain volume without compromising texture. Achieve 100% plant-based, cholesterol-free formulations that lower raw material...

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GNT: Sustainability specialist on why carbon footprint data is becoming essential for food colors
Dries Roekaerts, Barry Callebaut
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Barry Callebaut unveils Flavourcode to scale fermentation-led chocolate innovation
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Webinars46:05
Formulating for function: Developing benefit-led beverages with natural colours, botanicals, and flavours
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