FrieslandCampina Ingredients identifies five nutrition trends driving innovation in 2026
Global dairy ingredients supplier FrieslandCampina Ingredients has published its sixth annual trends report, identifying five major nutritional trends expected to shape product development throughout 2026. The report, aimed at food and beverage manufacturers, combines market research, consumer insights, and technical applications to address the growing demand for accessible, functional nutrition.
Accessible nutrition becomes the baseline
The report positions 2026 as a pivotal year for nutrition accessibility, driven by technological advances in artificial intelligence and the proliferation of health information through social media channels. According to Floor van der Horst, Global Marketing Director for Performance and Active Nutrition at FrieslandCampina Ingredients, “2026 marks a turning point for the nutrition landscape, ushering in a new era of more accessible health. Technology and knowledge-sharing are breaking down barriers, sparking the rise of personalised, accessible nutrition for all.”
The convergence of digital tools and medical innovations, particularly GLP-1 medications, has fundamentally altered how consumers approach weight management and preventative health. This shift creates new demands for product developers to deliver not only nutritional efficacy but also transparency, convenience, and demonstrable results.
Van der Horst notes that increased accessibility brings heightened expectations: “Supported by AI and social media, consumers can discover and shop tailored nutrition solutions more easily than ever. But with greater accessibility comes greater expectations – 2026’s most successful brands will combine science, technology, and innovation to deliver trusted, effective components of consumers’ everyday wellness routines.”
Protein fortification requires functional partnerships
The first major trend identified in the report centres on protein fortification moving beyond simple nutrient addition. Nearly 60% of global food and beverage consumers actively incorporate more protein into their diets, according to data from Innova Market Insights included in the report. This has driven protein into unexpected product categories, from cereals and chocolate bars to frozen desserts and ready meals.
However, the report emphasises that protein content alone no longer differentiates products in an increasingly crowded market. Data from SPINS cited in the report shows that 50% of Gen Z and Millennial consumers seek functional foods that combine protein with additional beneficial ingredients, particularly fibre and components supporting digestive health.
“Protein is just the starting point. The brands that stand out are those combining protein with other holistic ingredients – prebiotics, vitamins, fibre – in ways that excite consumers and deliver real benefits. The secret? Balancing effective, complementary ingredients that make every bite, sip or slurp a nutritional delight,” explains Sophie Zillinger Molenaar, Global Marketing Lead at FrieslandCampina Ingredients.
The report highlights protein coffee as an emerging application gaining momentum amongst consumers seeking both energy and satiety benefits. For manufacturers, this trend presents technical formulation challenges around texture, stability, and sensory attributes when combining multiple functional ingredients.
GLP-1 medications create companion product opportunities
The second trend addresses the growing market for products designed to complement GLP-1 agonist medications. These pharmaceutical treatments suppress appetite, leading users to consume fewer meals and smaller portions. Research cited in the report indicates that 40-60% of weight loss from GLP-1 usage can result from muscle mass reduction, creating nutritional gaps that require targeted solutions.
This has generated demand for nutrient-dense formats that deliver complete nutrition in smaller servings. Jean Nyakayiru, Research Specialist in R&D Nutrition at FrieslandCampina, notes: “At FrieslandCampina Ingredients, we know how to set the bar – literally. With more GLP-1 agonists users seeking smaller, controlled portions, there’s a revitalised demand for bars and snacks that deliver satiety, nutrition and indulgence in every bite. Our high-quality premium protein ingredients, from whey to caseinates designed to create a softer texture in bars while maximising shelf life, can help you deliver both functional benefits and a sensory experience that keeps consumers coming back.”
Regional data on weight management supplementation shows significant variation, with 61.3% of Asia-Pacific consumers purchasing protein and amino acid supplements for weight management, compared to 42.9% in Europe, 54.1% in North America, 44.5% in South and Central America, and 50% in Africa, according to FMCG Gurus data included in the report.
Personalised nutrition addresses life stage needs
The third trend focuses on nutrition products tailored to specific life stages and daily situations. The report identifies a shift from thinking about nutrition in broad demographic categories to recognising that daily exposures – diet, stress, activity levels, and environment – create situational nutritional requirements that change throughout life.
This “healthspan” approach emphasises prevention over treatment, with consumers making incremental nutritional choices that accumulate to influence long-term vitality. The report projects global yoghurt market growth at a 6.6% compound annual growth rate through 2030, driven by the category’s versatility as a carrier for functional ingredients and its appeal across age groups.
For product developers, this trend presents opportunities in both spoonable and drinkable yoghurt formats fortified with protein and other functional ingredients. The report notes that formulation challenges include managing viscosity and preventing graininess in high-protein applications.
Fibre functionality extends beyond digestive health
The fourth trend examines renewed consumer interest in dietary fibre, driven partly by social media trends around “fibre-maxxing” – meeting or exceeding daily fibre intake goals. Research from FMCG Gurus cited in the report shows that 54% of global consumers familiar with fibre associate it with digestive health, whilst 20% have actively sought to increase their fibre-rich food intake over the past 12 months.
The report emphasises that consumers increasingly distinguish between fibre types and their varied physiological effects. Marieke Schoemaker, Research Specialist in R&D Nutrition at FrieslandCampina, explains: “As this understanding grows – consumers are looking for different fibres that do more than aid digestion, but influence overall well-being through the gut-brain, gut-immune and gut-muscle axes. Brands can harness this momentum by adding science-backed prebiotic fibres like galacto-oligosaccharides (GOS) to functional foods to help consumers truly max their axes.”
This trend creates opportunities for incorporating specific prebiotic fibres into everyday products like fortified teas and protein-enriched snacks, combining functionality with convenience.
Functional beverages address hydration gaps
The fifth trend identifies significant growth potential in functional beverage applications. Data from FMCG Gurus included in the report indicates that approximately 70% of consumers do not feel properly hydrated, whilst one in three consumers now directly link hydration with nutrition. The global functional drinks market is projected to grow at an 8.9% compound annual growth rate from 2025 to 2030, according to Grand View Research data cited in the report.
The report identifies clear protein waters, sparkling prebiotic sodas, and vitamin-infused drinks as key product categories. These applications require specialised protein ingredients that maintain clarity and stability whilst delivering functional benefits. Technical considerations include managing protein solubility, preventing sedimentation, and maintaining sensory attributes in acidic beverage systems.
Technical applications and ingredient solutions
Throughout the report, FrieslandCampina Ingredients highlights specific technical solutions for addressing these trends. For high-protein yoghurt applications, the company’s Nutri Whey ProHeat ingredient uses microparticulation to prevent graininess and excessive viscosity. For clear protein beverages, Nutri Whey Clear maintains clarity whilst providing protein fortification. The company’s Fermentis ingredient combines whey protein, prebiotics, and probiotic cultures through fermentation to support both digestive and muscle health.
For bar applications targeting GLP-1 users, the report discusses caseinate proteins that provide slow amino acid release whilst creating softer textures and extending shelf life.
Van der Horst concludes: “As scientific understanding, regulation and consumer priorities continue to evolve, navigating the nutrition world has never been more complex. With our 2026 nutrition trends magazine, we’re aiming to help nutrition brands stay ahead in a dynamic landscape. By combining science-led insights and market analysis, our specialists support brands in translating emerging trends into meaningful innovation – backed by unparalleled application expertise – to help consumers get the most out of life.”
- Download the report: Fuelling the future: Nutritional trends 2026
