Alternative proteins have struggled to meet investor expectations due to taste, texture and affordability challenges. But growing investment in fermentation technologies suggests parts of the sector may still have strong commercial potential.
As GLP-1 use grows, CPG brands are targeting muscle, bone and heart health with new products while consumer education emerges as a key opportunity.
As protein claims become commonplace, ingredient suppliers are shifting beyond fortification to improve satiety, texture, nutrition and product performance.
Israeli food tech startup Plantopia has raised $9m to launch commercial production of oat-grown casein, targeting scalable, animal-free dairy ingredients for food manufacturers.
New Zealand startup Four Leaves Co is elevating functional dairy through Lullaa, a clean-label milk blending prebiotics, collagen, botanicals and mānuka honey.
From quesomaxxing queso to viral frozen strawberries, here are eight new refrigerated and frozen snack launches landing in the UK and US this year.
Vanilla, chocolate, and strawberry ice creams continue to outperform flavour and health trends as Oishi Manufacturing streamlines operations for growth.
Consumer desire for ‘more’ is driving innovation around healthy enjoyment, elevated convenience, collaboration, crossovers and memorable or immersive experiences, according to Circana’s 2025 New Products Pacesetters report.
Explore the top 5 taste trends shaping dairy and plant-based innovation, from café-inspired indulgence and pistachio to tropical fruit and savoury, spicy flavours driving new product launches.
Explore how texture innovation—creamy, crunchy, stretchy and more—is helping dairy and plant-based brands boost value, stand out in commoditised categories, and win premium positioning.