Introducing our new football product

As the food and beverage industry prepares for Fi Europe 2026, manufacturers are looking for ways to create products that feel new without becoming unfamiliar. Consumers still want flavours they recognise, but familiarity alone is no longer enough. The opportunity lies in transforming trusted favourites through contrasting textures, unexpected combinations and more intentional sensory experiences. For manufacturers across bakery, ice cream, chocolate, confectionery and beverages, ingredients have an increasingly important role to play in creating that distinction.

Caramel has long been a favourite across bakery, ice cream and confectionery, and its appeal shows no signs of fading. Mintel's latest flavour tracking places caramel, salted caramel and fudge in a stable growth position, but stability should not be mistaken for stagnation. Rather than competing through flavour novelty, manufacturers are using caramel, fudge and textured inclusions to create richer food experiences, greater indulgence and stronger shelf appeal. For food manufacturers, the opportunity is no longer simply whether to use caramel, but how to use it. Soft, hard and aerated caramel products, alongside fudge, buttercrocant, honeycomb and caramel inclusions, are transforming familiar products into more premium, sensory-led experiences.

As Generation Alpha reshapes purchasing decisions, ingredient innovation is becoming the competitive advantage that connects consumer excitement with parental trust.