Items Tagged with 'dessert'

Innova Market Insights’ “Layers of Delight” trend reveals how indulgence is evolving beyond simple treats to include mood support, sensory appeal and health-conscious features. From Dubai chocolate to premium dairy desserts, brands are balancing comfort, texture and flavor innovation with consumer demand for emotional wellness and better-for-you ingredients.

Innova Market Insights finds US snacking is being reshaped by health-driven priorities, blurred meal occasions and demand for bold, craveable formats. From protein-forward and gut-health snacks to smart mashups and frozen innovation, brands face growing pressure to balance wellness, comfort and indulgence.

Danone’s Oikos and Light + Fit brands are expanding yogurt’s role as a snackable treat with the launch of REMIX, a mix-in line pairing creamy bases with layered, indulgent textures. The launch reflects growing consumer interest in desserts that deliver both enjoyment and functional nutrition, including high protein and controlled calories.

From guilt-free indulgence to AI-driven personalization, the beverage market is entering a new era of creativity and functionality. Emerging trends signal a future where drinks deliver not just flavor but wellness, connection and tailored experiences.

Protein Pints is shaking up the frozen aisle with Cookies & Cream and Coffee, delivering 30g of protein per pint and 85% less sugar than traditional ice cream. The new flavors roll out in select Kroger stores and nationwide this fall.

From protein bars to ice cream, new launches spotlight chocolate flavors, brand collaborations and innovative formats across snacks and desserts.

Attendees who visit booth #S1107 will be able to experience fat and oil solutions from AAK in high-quality sweet treats that showcase the difference the right fats and oils can make when creating products consumers are sure to love:

The revamped Wild About Mixmi Froyo™ products have been reformulated to be 100% natural, truly fermented, and enriched with high-quality probiotics. 

AEB is also launching the Eggcelerator Lab Product Development Competition for students, an annual event to generate excitement for egg innovation among future product developers. 

Pastry chef Gemma Matsuyama sees Asian flavors like ube and matcha gaining ground in 2023. “I love the interest in Asian flavors like ube because, while a humble ingredient, it has such a strong flavor personality. Ube, much like purple sweet potato, is naturally sweet and has notes of vanilla so it works well in desserts like cakes and ice creams.”