Douglas J. Peckenpaugh

Protein’s evolution from essential nutrient to mainstream functional ingredient has transformed food and beverage innovation, with demand projected to climb steadily over the next decade. As brands expand protein fortification across categories, formulators face the challenge of balancing nutrition goals with the taste, texture and sensory experiences consumers expect.

 Upcycled ingredients continue to gain traction as brands look to reduce food waste while adding nutritional and functional value to formulations. Industry experts say the next phase of growth will depend on mainstream retail expansion, consumer education and scalable innovation.

Snack brands are infusing protein, fiber, and prebiotics into indulgent snacks like chips and popcorn, catering to consumers seeking tasty experiences with added nutrition. New products from PepsiCo, J&J Snack Foods, Kraft, and Perfect Snacks illustrate this balance in better-for-you options.

Every so often, we “come full circle” on industry issues. Consider dietary perspectives on fat. In the early days of the dairy industry, we embraced fat. Whole milk was the gold standard. Fast-forward to the 1980s, and the industry was spellbound by the notion of nonfat everything. 

AeroFlexx earned top honors for its mono-material package that reduces plastic use and improves recyclability. The award highlights continued growth and innovation in flexible packaging across CPG categories.

Every year poses its share of market challenges to companies operating in the snack and bakery market—a vital economic sector, which at retail alone accounts for over $100 billion in annual US sales.