Top trends for desserts combine health and delight

Market statistics from Innova Market Insights show that last year the worldwide market for milk desserts and ice cream grew by 4.4% over the previous year. New product launches grew by just under 6% in the last five years. West Europe is the clear leader with over 4,500 launches, followed by Asia with around 3,000 product introductions. Products with clean label claims lead the launches by a wide margin, followed by desserts with no added sugar, or which are good sources of protein. Reduced fat content is also important.

Furthermore, desserts offer potential for other sales arguments that meet the central needs of consumers, which health and delight, Innova says. The 2026 Top Ten Trends from Innova Market Insights once again confirm that the market offers great opportunities for foods and beverages that promote physical and mental wellness. If they also check the “delight” box, they can do that much better.

Protein

Innova calls the power for all-around wellbeing the most important trend for the year ahead. Consumers are looking for protein-rich products, ideally enriched with vitamins and minerals, that support mental fitness as well as gut health and the immune system. Healthy aging, weight management, and athletic performance are further important criteria. For these goals, Hydrosol has developed a pudding concept specially designed for the Best Ager target group. This caramel-flavoured pudding has 10% protein and just 1% fat, and is free of added sugar. Enrichment with calcium, vitamin D3 and vitamin K2 allows various EU health claims, the company says.

Delight

The many facets of delight are at the focus of the second Innova Top Trend. It is based on four pillars: wellbeing moments, positive mood, rich delight for the senses and healthy enjoyment. Familiar flavours and new creations alike are in demand. One example is Turkish and Arabian-style ice cream whose elastic consistency and good melt resistance set it apart. A stabilising system from Hydrosol’s Stabisol series prevents the formation of ice crystals and gives a stable end product with characteristic mouthfeel.