Nut butter is on an on-trend ingredient. This combination of yoghurt and cashew nut butter looks to be a first.

Alcohol-based ice creams have seen a surge in popularity. Beer sorbet is the next step in the evolution of the segment.

Snack bars could be a disruptive presence in the frozen aisles, especially if they are perceived as healthier than alternatives such as ice cream.

This launch differs in its ‘low dairy’, rather than ‘no dairy’ approach. It could help consumers seeking to transition from cow’s milk to dairy alternatives.

Children are likely to be excited by the idea of fromage frais in a filled biscuit.

Seara’s “Biomolecule i” is unusual in the way it claims to actively change the way the mouth perceives taste and texture, in order to give the impression of meat.

Grain-free innovation gains a new expression with these “churros” biscuits made from ingredients like cassava and lentils.

The use of a mineral water brand could help this product seem more natural and refreshing than other coffee drinks.