From fusion snacks to plant-based protein innovations, the way we eat and drink is transforming around the world. For this year, Whole Foods Market’s Food and Beverage Trends forecast highlighted exciting shifts in global food preferences—from international flavors to protein-infused beverages.
As a global leader in food and agriculture, Louis Dreyfus Company (LDC) is not just tracking these trends—through innovative and sustainable solutions, and working closely with customers and other business partners, we’re catering to evolving consumer demand and helping to shape the future of food and beverages.
We spoke with experts and commercial teams across our business for a closer look.
International Snacks
Fusion snacks are revolutionizing snack aisles globally, blending nostalgic flavors with cultural storytelling. From traditional Indian namkeen with a modern twist, to high-protein chocolates and cereal bars, LDC is well placed to bring nutritional value to global snacks – for example, by providing plant-based solutions for increased protein content.
“Fusion snacks are more than flavor: they tell a story. Whether through plant-based proteins or innovative formulations, brands are tapping into the global palate to inspire consumers. Our teams are poised to work hand in hand with our partners – food and beverage innovators worldwide – to meet consumer preferences and redefine what’s possible for food and drinks.”
Charles-Antoine Dubois
Commercial Director for Plant Proteins
The Rise of Versatile Dumpling
Dubbed as the ultimate ‘pocket food’ dumplings of all sorts are expanding across cultures: these versatile dough pockets are being reimagined with international flavors and creative mashups. LDC’s ingredients solutions, including lecithin, ensure the stability and quality of dumpling fillings, enhancing their versatility for fusion and traditional recipes alike.
Did you know? Lecithin acts as an emulsifier, helping to bind fats and water in the filling, creating a smoother, creamier texture. By stabilizing the mixture, lecithin helps dumpling fillings to retain moisture, preventing it from drying out during cooking.
Crunch: Texture of the Moment
Consumers can’t resist a satisfying crunch – in granola, snacks and even beverages! LDC’s roasted Pulses – like chickpeas and mung beans, can help partners create the perfect light, airy crunch, for a hit on social media with ASMR food video
Crunchy pulses also add a nutritious extra to salads, desserts and snacks, catering to the growing demand for texture-rich and nutritious food options.
“Roasted pulses are an exciting solution to address demand for more texture. As a key staple and growing source of plant-based proteins, pulses are versatile, nutritious and deliver the crunch that’s trending.”
Saurabh Bhartia
Global Head of Pulses
Hydration Hype
Beverages are evolving beyond thirst-quenchers. Today’s consumers seek functional drinks, such as enriched water and protein-infused hydration.
LDC’s is ready for this space – for example, with reduced-sugar orange juice, as well as plant proteins to supports brands in enriching beverages with soy and pea protein, for nutrient-packed drinks that refresh and energize.
Did you know? With ≥85% protein, our pea protein isolate offers mild flavor, free from typical pea taste or off-notes, along with excellent texturizing properties.
Sourdough Renaissance
Consumers increasingly value sourdough for its flavor and nutritional benefits – and this renaissance has moved from kitchens to grocery aisles, transforming pizza crusts, crackers and even brownies.
LDC’s lecithin improves dough elasticity and moisture retention, helping partners create next-generation sourdough-based products that deliver on taste and texture.
Did you know? Lecithin enhances dough handling, improves bread volume and ensures homogeneous structure, all while meeting Vegan, Halal and Kosher dietary requirements. It’s also rich in choline, an important nutrient for brain health, liver function and cell membrane integrity.
Plant Protein Power-Up
As a result of health, environmental and ethical concerns, consumers are shifting increasingly to whole-food, plant-based protein sources, demanding both nutrition and taste.
LDC’s versatile, non-GMO soy and pea protein isolates are used in an array of products, including beverages, snacks, cereals, nutritional bars, confectionery, bakery products and even meat alternatives, empowering our partners to meet demand for nutritious, great-tasting protein products while supporting environmental goals.
Did you know? LDC’s soy protein isolate boasts ≥90% protein content and high solubility.
From sustainability to flavor exploration, today’s consumers view food differently and seek diet options that deliver more than just nourishment, offering food and beverage professionals both challenges and inspiration in creating products that resonate with modern values and preferences.
As a global leader in food and agriculture, LDC is tracking and addressing evolving trends to support our food and beverage partners as they work to develop ideas and solutions aligned with consumer tastes and preferences at dinner tables worldwide – safely, reliably and responsibly.
