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Innova Market Insights’ top 2027 F&B trends: Nutrient density, protein quality & metabolic health

Innova Market Insights has unveiled its “Top 10 Trends for 2027.” Every year, Innova compiles its top ten F&B trends, based on direct consumer research to identify shifts in behavior and preference, as well as on product launches and on-pack information from the market.
Female worker having cookies for a snack in the office.
Healthy snacking evolves as protein, fiber, functionality and convenience drive innovation
The definition of  “healthy snacking” is evolving. Where healthier choices were once largely associated with cutting calories, fat, sugar, or salt, consumers are increasingly looking for snacks that deliver a positive nutritional benefit, from protein and fiber to functional ingredients, sustained energy, and greater satiety.
Three friends enjoy iced coffee and conversation at an outdoor café, with a smiling woman seated at the center
Elevating functional F&B through fun experiences
As functional foods and beverages become part of everyday consumption, health benefits alone no longer guarantee success. AGRANA research reveals that consumers increasingly seek products that combine credible functionality with fun. What does Fun mean? It can be taste, texture, aroma, novel formats, or a combination of all. Discover how the emerging “FUNctional” approach transforms wellness into a multi-sensory experience by combining functionality with indulgence. This Technical Paper is brought to you by AGRANA.
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Oat-Standing Ingredients - Showcasing Irish Grain Through Innovation
Join Tirlán Ingredients for an insightful webinar exploring the versatility and innovation potential of Irish oats.Hosted by Joanne Somers, Plant Category Manager, alongside Maria Kennedy, R&D Manager for Plant, and featuring insights from Diarmuid Doran, Oat Mill Manager, this session will take you from the field to finished product.From high-protein pancakes and overnight oats to innovative beverage applications, attendees will gain practical insights into how oats can support product development across multiple categories.

Whether you're looking to enhance existing products or explore new opportunities with oats, this webinar will provide valuable inspiration and a closer look at the ingredients, expertise and innovation driving the future of oat-based food and beverage development.  
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Fi Asia Indonesia 2026 live: Novonesis targets affordable food production with biosolutions
On the Fi Asia Indonesia 2026 show floor, Novonesis’ Adam B. V. Diggle, head of food and beverage biosolutions for Southeast Asia, explains how enzymes and microbial cultures can help manufacturers unlock more value from raw materials. He also explores affordability, urbanization-driven product needs, and the region’s biggest opportunities for biosolutions.
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Fi Asia Indonesia 2026 review: Regional realities reshape formulation
Fi Asia Indonesia 2026 (Sep 16–18) showed how affordability, halal readiness, health, taste, and local relevance are reshaping ingredient innovation. Exhibitors translated these pressures into beverages, snacks, bakery, dairy, sauces, and convenience foods, while addressing factory-floor challenges, such as heat stability, humidity, shelf life, and uneven cold chains. Protein, fiber, biotics, biosolutions, natural preservation, and sugar reduction all moved further into everyday formats. We look back at some standout suppliers and solutions on show in Jakarta.
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Latest headlines

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Beyond Meat signals shift toward nutrient stacking in plant-based foods
girl holding plant based burger
Plant protein company Beyond Meat’s recent move toward nutrient stacking reflects a wider shift from meat replacement toward multi-benefit plant nutrition. The approach taps a broader formulation trend — combining plant protein with fiber, phytonutrients, and other functional ingredients rather than relying on protein alone.
Abolis CEO: How microbial intelligence reduces food fermentation trial-and-error
female scientist with fermentation tanks
F&B manufacturers using fermentation and other microbial processes can produce large amounts of biological and process data, yet still struggle to understand why these systems behave a certain way, what to test next, or whether a promising approach will translate successfully to industrial scale.
Arla Foods Ingredients targets personalized sports nutrition with new clear...
Arla Foods Ingredients clear shakes.
Arla Foods Ingredients is using SupplySide Global to showcase a new generation of clear protein beverages designed around different exercise occasions and performance goals, as the sports nutrition category continues to move beyond the traditional protein shake.
Ultra-processed meals raise insulin despite matched nutrients, study suggests
A person eating an instant meal at their work desk.
Nutrition researchers have investigated why ultra-processed food (UPF) consumption often parallels poor health outcomes. Scientists at Virginia Tech, US, report that two meals with the same nutrition label still send the body and brain in different directions — a finding that they say may offer a “candidate mechanism” for evaluating if corresponding health problems are a result of the nutrient composition in UPFs or the processing itself.
EIT Food study: F&B companies face tougher scrutiny as consumers question food...
food inspector looking at canned fish packaging in factory
European consumers are becoming more confident in their ability to make good food choices, but remain unsure about “who and what to believe.” According to EIT Food research, those who feel able to make good food choices rose from 60% to 66% between 2024 and 2025.
CPHI Milan 2026: ADM backs stable postbiotics for stress, sleep & mood
ADM at CPHI 2026

Nutrition Insight

At CPHI Milan 2026, ADM is discussing the advantages of postbiotics over probiotics, highlighting stability and formulation versatility across various formats. At the trade show in Italy, Nutrition Insight explores why postbiotics are less susceptible to environmental stressors than probiotics, enabling manufacturers to innovate and use them in formats such as capsules and gummies. 
Highlighted features
Cook taking ready chicken from the oven.
Food Ingredients News
Blue light offers new way to tackle Campylobacter in...
A blue-light treatment that targets Campylobacter on raw chicken could provide poultry processors with another tool for reducing one of the most persistent causes of foodborne illness, according to new research from the University of Reading and the UK’s Animal and Plant Health Agency. The study, published in Microbiology, investigated whether violet-blue photodynamic inactivation (VB-PDI) could kill Campylobacter strains found in the UK poultry supply chain. Researchers tested 64 isolates collected through poultry surveillance programs and found that all were susceptible to the treatment. 
pouring hot honey in a soup bowl
Food Ingredients News
Swicy flavor trends: How formulators refine sweet heat for...
Food and beverage flavor and ingredient companies are pushing sweet and spicy combinations beyond novelty, building on the rise of “swicy” (sweet and spicy) combinations such as hot honey and the growing appeal of chili and fruit pairings.
September in review
Food Ingredients News
September in review: Reformulation, protein, AI and...
September brought a broad mix of developments across the food and beverage industry, with reformulation, protein, affordability, supply resilience, and new processing technologies emerging as recurring themes. From cocoa fermentation and bakery reformulation to AI-powered protein development, and growing concerns over commodity supplies, the month highlighted the increasingly complex demands facing ingredient suppliers and food manufacturers. Meanwhile, plant-based innovation continued to shift toward cleaner labels, better functionality, and more resilient European supply chains. 

Ingredient focus

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Healthy snacking evolutionOct2026

Innova Market Insights data show that consumers are increasingly seeking healthier indulgent snacks, particularly products that avoid ingredients perceived as unhealthy. Snack launches with healthy cl...

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Product innovation

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Protein diversification gathers momentum Sep 2026

According to Innova Market Insights, more than half of consumers globally say they are consuming more protein than before. Many are also exploring plant-based sources, driven by perceived health benefits and easier digestion. Reflecting this interest, alternative protein product launches recorded a 2% CAGR from July 2021 to June 2026, with innovation continuing across the market.

Trend analysis

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Functional fiber opportunitiesSep 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.

Multimedia

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Webinars28:39
Oat-Standing Ingredients - Showcasing Irish Grain Through Innovation

Join Tirlán Ingredients for an insightful webinar exploring the versatility and innovation potential of Irish oats.

Hosted by Joanne Somers, Plant Category Manager, alongside Maria Kennedy, R&D Manager for Plant, and featuring insights from Diarmuid Doran, Oat Mill Manager, this...

Portrait of a suited man beside a bright nutrition lab scene with fresh fruit, vegetables, supplements, and scientific equipment.
Video12:43
IFT president explores ingredient innovation and affordability
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Webinars35:59
All about Cocoa Butter Equivalents
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Video04:59
Fi Asia Indonesia 2026 live: Novonesis targets affordable food production with biosolutions
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