Whether traditional compositions or exciting new creations, dairy-based desserts are in demand from consumers around the globe. Market statistics from Innova Market Insights show that last year the worldwide market for milk desserts and ice cream grew by 4.4 percent over the previous year. New product launches grew by just under six percent in the last five years. West Europe is the clear leader with over 4500 launches, followed by Asia with around 3000 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 enormous potential for other sales arguments that meet the central needs of consumers – health and delight. 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. As experts in special indulgence moments, Hydrosol has developed stabilizing systems that dessert producers can use to meet the trends of tomorrow.
Top Trend: Powerhouse 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-flavored pudding has ten percent protein and just one percent fat, and is free of added sugar. Enrichment with calcium, vitamin D3 and vitamin K2 allows various EU Health Claims. The same goes for the company’s concept for a yogurt mousse with fresh lemon flavor, likewise aligned with the needs of Best Agers. The stabilizing system creates a light mousse that can be declared a source of protein due to its protein content of 3.6 percent, which corresponds to approximately 13.7 percent of the total energy content. The reduced sugar content and low salt content are further advantages.
Top Trend: Layers of 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 flavors and new creations alike are in demand, and Hydrosol offers the right inspirations for both. One example is Turkish and Arabian-style ice cream whose elastic consistency and good melt resistance set it apart. This is easy to achieve with the right stabilizing system from the Stabisol series. It prevents the formation of ice crystals and gives a stable end product with characteristic mouthfeel. Meanwhile, exciting new sensory delights are promised by Hydrosol’s functional system for vegetable fat cream. With a whipping volume of up to 300 percent and a creamy mouthfeel that is nearly identical to dairy whipped cream, it provides the basis for a whole range of indulgent dessert creations. They don’t even need refrigeration since they can handle ambient temperatures up to 25°C, naturally subject to the storage requirements of the other ingredients in the finished product.
