Last week, we discussed the factors influencing consumer choices in 2025 and which products were popular, based on our impressions from the food ingredients fair. This week, it's time to look at which new products will hit supermarket shelves in 2026.

"Functional foods" term was around for few years claiming to contribute to health, well-being, or beauty, continues its rise. As the healthy eating trend stays, this area will expand, and it seems that products marketed as "superfoods" will increase. Chia bars, moringa powder mixes, and snacks with green tea extract and maca were among last year's rising stars. So, which superfood will be introduced next year?

Ubiquinol, or Coenzyme Q10, is an antioxidant taken as a supplement that increases energy levels and slows aging. May be due to the strong consumer demand, a new, more bioavailable version has been introduced to food manufacturers. If you are planning to produce a new bar, breakfast cereal, or biscuit containing ubiquinol, you can try this highly bioavailable version in your production.

Some years ago colored foods dramatically lost popularity when the harmful effects of synthetic dyes discovered. However, natural colorants were developed, and we started seeing colorful foods again. Nevertheless, natural dyes had low stability and, consequently, they have very limited areas of use. The natural pigment dyes introduced this year, which contain no animal ingredients, may expand the usage areas of colors with stronger view.

Egg alternatives are still highlighted and an active searching area for R&D teams in the industry. A new option has been promoted, which aim to meet both the producer's cost and the consumer's demand for animal-free products: fermented lentil powder. As an egg alternative in bakery products, and in various applications as an ingredient that helps create a gel-like structure and improves consistency.

Mushroom extracts were already known to support the immune system. While these ingredients are more commonly found in supplements and pharmaceuticals, Lions Mane mushroom extract is another product entering the healthy snack market. The powdered form is obtained through freeze-drying, a method that preserves as much of its nutritional value as possible. But it has another important advantage: it's organic. Could this detail be proof that organic standards are now being important in food additives as well? We will see.

Cacao reduction trend in recipes continues. The increasing annual consumption of cocoa was already a problem for climate change and sustainability. In addition to that, the labor exploitation and monopolization in cocoa production have been drawing consumer criticism for several years. Therefore, manufacturers have begun marketing chocolates made with cocoa obtained through ethical working conditions. Nevertheless, in the long term, replacing cocoa seems necessary for sustainability. Carob powder has been tested for several years due to its positive effect to both taste and texture. However, the latest versions have proven quite successful. While it cannot completely replace cocoa, it is quite effective in reducing its use and is also cost-effective. However, let's not forget that substitutes often remind the originals and create a fake impression. Perhaps instead of reducing cocoa claims, the benefits of carob could be highlighted. It is a very rich product, usable for value-added production from its seeds to its shell. 

The industry has been using plant-based proteins as an alternative to animal protein for nutritional value. However, plant-based proteins introduced this year as thickeners. Plant-based ingredients already have a high water-holding capacity, and using proteins for this purpose can provide both nutritional value and consistency, offering an economic advantage in recipes.

You may hear many food professionals say: while protein was the star of previous years, fiber is the star of the future! Fiber has been a part of our lives for a long time, but it was only added to healthy snacks labeled "diet" or "light." However, like plant-based proteins, plant-based fibers have been used for years as thickening agents in deli meats and new-generation dairy products. Now, it will also gain a wider place in the snack market because it is an alternative that both increases nutritional value and provides structural stability in products such as pasta, crackers, and biscuits. Apple fiber is among the highlights this year.

You might think you've seen all kinds of protein. But protein is such a structure that every difference, from the type of amino acids to their sequences, creates different effects in your body. Therefore, not every protein provides the expected benefits. Nutritional yeast, due to its rich amino acid content, has recently become a favorite, especially among vegan consumers. Plant based protein from fermented yeast seems to become a new ingredient in healthy snacks.

Surprise, be familiar, and delight all at the same time. All these slogans exist separately in snack marketing tactics. But products that combine them, are rare. The flavor industry is one of the boldest and most innovative in this regard. New flavors that evoke Mexican cuisine while adding the sweet syrup that Americans adore... Love them or hate them, some will buy them out of sheer curiosity. When the emotional connection of traditional flavors combines with the excitement and curiosity of new combinations, we can see new products on the shelves that go beyond the ordinary.

BHT and Vitamin E are two important antioxidants that prevent the oxidation of fats in foods. Grape seed extract, produced using grape waste and claiming to be much more effective than these two components, has been presented as a natural alternative. This newly developed version is also said to be effective against pathogenic microorganisms, thus contributing to shelf life. Therefore, the product stands out as both a natural antibiotic and a natural antioxidant.

When it comes to food, we pay attention to every detail, from our visual appeal and taste to even the physical sensation in our mouths. However, with healthy snacks, nutritional value and natural content take the priority, so other criteria can often be secondary. But not this time, because dried vegetables that are guaranteed to "float" in soups are coming. Moreover, this new drying method protects the nutritional value for a long time, making it easy to store and extending the shelf life. Perhaps we'll see these products in a new, healthy version of instant soups.

Next year we will see which of these inputs will be favored by consumers and purchased by producers. You can contact us for more information.