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NovemBER 2025
Vol. 194, No. 11

TABLE OF CONTENTS

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Celestial Seasonings teas (Detox, Good Vibes, She-Well, Variety Pack), teapot, mug, oranges, ginger.

NEW PRODUCTS:
Tea It Up!

Profiling new tea products including ready-to-drink beverages, instant teas and tea concentrates.

Hand pours Nescafe espresso concentrate into iced lemonade. Nescafe bottle & Swoon lemonade can.

NEW PRODUCTS:
Coffee’s New Brew

Profiling new coffee products in ready-to-drink, instant and concentrate forms.

Green coffee cup surrounded by various mushrooms and coffee beans on a rustic wooden table.

TRENDS:
(Mush) Room to Grow

Mushroom ingredients, mycelium are growing in food and beverage applications; adding health benefits, textural bite and more to new products.

Lightbulb with a fork inside and text "INNOVATION MONTH".
Gears on futuristic digital background with blue and purple lights.

TRENDS:
Jump Start the (Innovation) Engine

Mattson shares tips to retool and revive the innovation process.

Hand solving a customer needs maze on a screen.

TRENDS:
Innovation: The Why Behind the Buy

Great innovators study culture to not just develop next “new thing,” but create real transformation and movements.

Businesswoman shoots an arrow piercing three targets in a row.

TRENDS:
Eyes on the Prize

Don’t let artificial intelligence lead you away from true innovation. Focus instead on three driving forces for success in 2026.

Stylized hands interact with business graphics: growing bar chart, pie chart, and a lightbulb idea.

TRENDS:
Take Five

Food and beverage brands can embrace five strategic shifts to grow smarter, faster in 2026.

Chalk drawing: Tangled white lines converge, hitting a red target with an arrow, then becoming straight arrows.

TRENDS:
Innovation—By Renovation

Looking for new ideas? The next big breakthrough might be an idea you’ve already explored.

Gold trophy, blue ribbon, and falling confetti against a dark blue background.

TRENDS:
Prepared Foods’ Annual Spirit of Innovation Awards

Prepared Foods’ 23rd annual Spirit of Innovation Awards celebrate R&D teams and their products demonstrating on-trend taste and technology.

Oats in a jar and spilled, with "POP OATS" boxes and fruit blurred in the background.

TRENDS:
Look What Popped Up!

Art and innovative culinary technology create a flavorful, on-the-go option for healthful oats.

Stacked savory bread slices with sausage and cheese filling on a plate with thyme.

TRENDS:
No Utensils Needed

Cuisine Solutions’ Grab+Go Biscuits capture taste, texture; make a “messy” classic breakfast more convenient.

Frosty glass of "Fermenteria Hard Water Kefir" with kefir grains on a dark wood table.

TRENDS:
Non-Fizzy Logic

A surprising, non-dairy sparkling seltzer kefir delivers refreshing probiotic power.

Three carnitas tacos topped with cilantro, onion, and lime on dark slate.

TRENDS:
Say Olé

Prepared duck carnitas offer a competitive menu edge plus kitchen convenience.

Crispy fried rolls with berries, caramel sauce, and whipped cream in a takeout box.

TRENDS:
Where Menu Trends Meet On-the-Go Munching

Posada Cruncheros Mexican-Style Hot Chocolate Rolled Tacos deliver on-trend, ethnic flavor experience with quick convenience.

Sargento Natural American Sliced Cheese, 24 slices, with a grilled cheese sandwich on the package.

TRENDS:
Natural Appeal

Sargento’s Natural American Cheese involved more than a decade of research—but was worth the wait.

TRENDS:
Creating S’More Memories

Eli’s embraces “new-stalgia” and tackles a simple campfire favorite.

Floura Fruit Crush Bar variety pack box with five colorful 13g fiber bars, e.g., Raspberry Rose.

TRENDS:
Raise the Bar!

Jeni Britton delivers an on-trend, taste-forward approach to fiber and gut health—all with sustainability benefits.

Three mini burgers with picks, lettuce, tomato, and onion, on a wooden board.

TRENDS:
Build A Better Burger

How does your innovation stack up? The Spare Food Co.’s Spare Burger delivers both health and sustainability.

Vanilla cake with powdered sugar and vanilla pods, alongside a sieve of powdered sugar.

TECHNOLOGIES:
Getting Closer to Sugar

New ingredients, technologies bring product developers closer to the gold standard of sucrose and other full-calorie sweeteners.

Two New York Bakery Gluten Free Texas Toast boxes (Garlic & Five Cheese) with promotional text.

TRENDS:
Innovation—Beyond the Senses

The Marzetti Company takes gluten-free baking to new heights with an innovative, dough-based approach.

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Cover Image credit: S and V Design / Getty Images

november 2025 | Volume 194 | Issue 11

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