ProSweets / ISM Cologne 2026: Trend analysis based on 362 product descriptions

The international confectionery and snack industry meets every year in Cologne when ProSweets and ISM, two of the most important trade fairs for the global confectionery industry, open their doors. In 2026, both events once again confirmed their role as a central platform for innovation, market observation, and strategic exchange. Thousands of trade visitors from industry, commerce, start-ups, and research took the opportunity to find out about the latest developments in confectionery, snacks, raw materials, processing technologies, and packaging solutions.

As in previous years, we were once again on site to see the most important product and packaging innovations with our own eyes. The exhibition halls offered an enormous variety: from functional protein snacks and new flavors to highly innovative raw materials from biotechnology and fermentation. In addition to established brands, numerous start-ups presented new approaches to nutrition, sustainability, and alternative ingredients.

The following report summarizes the most important observations from our systematic analysis of 362 product descriptions. We provide a structured overview of which product categories, ingredients, claims, and packaging solutions are currently popular (and will be in the future). In addition to the major megatrends, we also take a closer look at selected product innovations and developments in the area of raw materials and packaging design.

New Product Showcase Awards

The New Product Showcase Awards were once again presented at ProSweets 2026. The award recognizes particularly innovative product developments from the international confectionery and snack industry. This year’s three winners have succeeded in combining enjoyment with functionality and creative product design.

1st place: Creatine fruit gum with chocolate (70%)

First place went to a product that addresses several trends at once: functional nutrition, innovative textures, and intense enjoyment. It is a fruit gum energy bar enriched with high-quality CREAVITALIS(R) creatine monohydrate. According to the manufacturer, this is characterized by particularly high purity and optimal bioavailability.

The bar combines the natural taste of banana with a dark chocolate coating. It blends athletic functionality and classic confectionery enjoyment, so to speak. It aims to support strength, performance, and muscle regeneration—but in a much more consumer-friendly form than classic powder solutions.

The idea behind it is as simple as it is effective: instead of drinking a dietary supplement, the active ingredient is integrated into a gummy snack that is easy to consume on the go. This creates a functionally convincing product that is also enjoyable, especially for fitness and lifestyle consumers.

The high quality of the creatine used is crucial, because according to the manufacturer, this is where real performance differences begin. CREAVITALIS(R) is therefore at the heart of this innovation.

2nd place: Chocolate Espresso Martini Pearls

Second place went to a product that picks up on one of the industry’s most influential flavor trends: the combination of coffee and cocktail flavors. The Chocolate Espresso Martini Pearls transform the iconic cocktail into an elegant praline.

Inside each pearl, a liquid filling combines intense espresso notes with subtle nuances of vodka and coffee liqueur. This aromatic composition is enveloped in a thin layer of dark chocolate, which further deepens the flavor profile.

The product thrives above all on its experiential character: when bitten into, the liquid cocktail filling unfolds in the mouth into a surprising explosion of flavor. The innovation thus combines the aesthetics of classic chocolates with modern bar and coffee culture – a concept that has great potential, especially in the premium segment.

3rd place: “Cinnamon Roll” cookie bar

Third place went to a creative reinterpretation of classic Christmas cookies. The “Cinnamon Roll” cookie bar combines the shape of a chocolate bar with the taste of freshly baked cinnamon rolls.

A crispy cookie dough covered with a delicate sugar glaze forms the basis. Spicy cinnamon notes create an aroma that evokes winter moments of enjoyment full of warmth and comfort. In addition, the Christmas ornament pattern makes each bar a small visual work of art.

The bar shape makes it easy to break the product into individual pieces by hand, making it ideal for sharing, giving as a gift, or even for spontaneous snacking (on your own).

This innovation is a prime example of how traditional flavors can be given a modern twist through new formats and designs.

Top trends for 2026

The analysis of the 362 products examined provides a meaningful picture of the most important developments in the confectionery and snack industry. The strong presence of functional and health-related product characteristics is particularly striking.

Around 50 products specifically focus on the claim of being high in protein, while around 43 products are explicitly labeled as vegan. Regional flavor trends also play a role: around 24 products are based on the currently highly hyped Dubai style, which is characterized above all by pistachios, oriental flavors, and golden design elements.

Other relevant trends include sugar-free recipes, which are found in around 17 products, and matcha as a basic flavor, which is the main ingredient in around 10 products. The increasing number of snacks made from freeze-dried fruit is also striking.

In addition, around 32 products were designed as healthy nut mixes. Puffed products are also particularly common.

There are also clear trends in packaging solutions. Of the 362 products analyzed, around 230 are offered in flexible film packaging. Around 80 confectionery products and snacks come in stand-up pouches or Doypacks, while around 130 products are wrapped in (premium) cardboard packaging.

In the following, we will take a closer look at the individual trends.

Protein products as a megatrend

Protein is currently the dominant functional claim in the snack industry. Our analysis clearly shows that this trend is no longer limited to classic protein bars. Instead, protein now permeates almost all product categories. In addition to bars, the trade fair also featured protein pancake mixes, protein chocolates, protein snacks, and even protein water.

Packaging design plays a key role here: the protein content is often communicated with large, eye-catching numbers that immediately catch the eye and highlight the functional benefits.

Vegan claim as standard

Vegan recipes have also largely risen from niche products to industry standard. More and more manufacturers are consciously choosing to formulate their products without animal ingredients.

The vegan label is usually placed prominently on the front of the packaging and serves as a guide for both vegan consumers and “flexitarians.” As a result, the vegan claim has become an important selling point for a significantly broader target group.

Dubai style and oriental flavors

One particularly striking trend at the trade fair was the Dubai style. Pistachios, kadaifi pastry, and oriental gold ornaments characterize the visual appearance of many products.

Originally coming from the chocolate segment, this style is now spreading to numerous categories. In addition to chocolates, corresponding flavor profiles can also be found in bars, spreads, and ice cream products.

The Dubai style combines a luxurious look with intense, often nutty flavors, appealing primarily to premium-oriented target groups.

Sugar-free and “no added sugar”

Reduced-sugar and sugar-free products are increasingly establishing themselves as a distinct category in the confectionery market. These products are often labeled with eye-catching seals or banners on the packaging that clearly highlight the reduced sugar content.

Matcha as a new trend flavor

Alongside pistachio, matcha is also one of the most popular flavors at the moment. The finely ground green tea powder is characterized by its distinctive aroma, which lies somewhere between sweet, salty, and spicy, and its intense green color. The latter is deliberately used by many manufacturers as a distinguishing feature to visually differentiate products containing matcha from classic flavors.

Freeze-dried fruits as a premium snack

Freeze-dried fruits are among the most exciting premium ingredients in the current generation of confectionery products. Freeze-drying preserves the fruits’ valuable vitamins and intense flavor. They are used both as standalone snacks and as ingredients in chocolate or fruity granola bars.

Healthy nut mix

Like sugar-free sweets, more or less healthy nut mixes are increasingly establishing themselves as a category in their own right. In addition to classic, purely salty varieties, creative flavors are becoming increasingly common, including purely sweet varieties, sweet and salty combinations, and functional mixes with additional ingredients such as caffeine. The use of natural ingredients and clear recipes appeals to both health-conscious consumers and those who are more focused on enjoyment.

Puffed

Puffed products are on the rise. Crispy rice snacks and similar products made from puffed grains are particularly popular. They offer a light, crunchy texture and fit well with modern snack concepts featuring a reduced ingredient profile.

The most exciting product innovations

In addition to the major industry trends, there were numerous creative individual products to discover at the trade fair. Many of these innovations are characterized by unusual textures, interactive consumer experiences, or “new” ingredients.

The most exciting product innovations

In addition to the major industry trends, there were numerous creative individual products to discover at the trade fair. Many of these innovations are characterized by unusual textures, interactive consumer experiences, or “new” ingredients.

Highlights for 2026

Below, we present some particularly interesting products that exemplify new ideas in the confectionery and snack segment.

Wonder Toothpicks – Pineapple

These flavored toothpicks surprise with their intense pineapple flavor and unusual concept. The product is small, handy, and ideal for on the go. In addition to fresh breath, it offers a subtle taste experience for in between meals. The product is sugar-free, conveniently packaged, and ideal as an impulse purchase at the checkout.

Freeze Dried Crispy Gummy – Donut

These are freeze-dried fruit gummies in the shape of donuts, which stand out thanks to their particularly crispy texture. Freeze-drying not only ensures an intense flavor, but also an amazingly light and crunchy bite. The product is exemplary of the growing trend around so-called crispy candies.

Peely Lemon Gummy (Sweet Story)

This fruit gum combines lemon flavor with a high fruit juice content. Its “peelable” property is remarkable: the product can be peeled like a small fruit. This creates a playful, interactive consumption moment that appeals to younger target groups in particular.

Mallow Pop – Dehydrated Marshmallow

This product consists of dehydrated marshmallows with a light and crispy texture. In addition to their mild flavor, these sweets also contain probiotics, which gives them added functional value. At the same time, the recipe does not contain any artificial colors or flavors.

Mushroom Snack (brand: Müshroom)

“Mr. Mushroom” relies on real, carefully selected mushrooms as a natural snack base. Instead of classic confectionery, the focus here is on a more savory taste experience. The mushrooms offer a crunchy texture and at the same time provide numerous nutrients. The concept combines enjoyment and health in a modern, creative way.

A closer look at the packaging formats

In addition to the products themselves, packaging once again played a central role at the trade fair – and for us as a packaging design agency, it always does. Overall, our analysis reveals a strong dominance of classic snack formats.

Bars are particularly well represented: with around 195 products, they account for more than half of all items included. Around 80 products are presented in stand-up pouches or doy packs. Around 55 confectionery products and snacks are offered in folding cartons or boxes. Cans and jars are also not to be sneezed at, with around 45 products each. Smaller formats such as flow packs, gift boxes, and tubes complete the range of packaging types.

Material distribution of the 362 products analyzed

Around 230 products use flexible foils or films, which corresponds to around 64 percent of all packaging analyzed. Cardboard packaging is also strongly represented with around 130 products and is frequently used in the premium segment. Paper-based materials are used in around 60 products. Rigid plastic packaging is just as common. Glass containers and metal cans are also worth mentioning, as they are primarily used to enhance the quality and appearance of premium products or gift items.

Health claims and certifications at a glance

Health claims are a central component of modern product communication. As already mentioned, the most common claim is protein, which is used on around 50 products. The vegan claim follows with around 43 products, while around 22 products carry an organic label. Other important topics are sustainability, sugar-free, and recyclable packaging, each of which appear on around 17 to 18 products. Less common, but still present, are claims such as gluten-free, halal, or fair trade, each of which appeal to smaller, clearly defined target groups.

Visual design trends

Clear design trends can be identified in the area of packaging design. Dark base colors with golden accents are particularly common, creating a high-quality and exclusive appearance.

Consumers can see the product directly through viewing windows or transparent areas. More than 50 items use this design to convey trust and authenticity.

Matte surfaces and so-called soft-touch coatings are also being used more and more frequently to create a high-quality tactile experience. These matte surfaces are often combined with glossy spot UV elements for a contrasting effect.

Many brands also use color coding to indicate flavor. For example, strawberry is often represented by pink, while pistachio is identified by green. This makes it easy to quickly distinguish between different varieties on the shelf.

In addition to minimalist design, illustrative packaging styles are also gaining in importance. Playful illustrations appeal to the emotions and form a counterpoint to the highly reduced designs of many premium products.

Finally, resealable packaging has also become standard. Zip closures or other resealable mechanisms increase user-friendliness and extend the shelf life of opened products.

Trends in raw materials and ingredients

With regard to future raw materials and technologies, the innovation consultant Haute Innovation, which analyzes new materials, technologies, and food concepts worldwide, presented a particularly exciting exhibition. At the trade fair, the company presented 50 international examples of forward-looking raw materials. The focus was particularly on topics such as alternative proteins, biotechnological processes, upcycling, resource-efficient raw materials, and functional reformulations. The aim of this presentation was to highlight developments that will bring about lasting change in the food and confectionery industry.

Examples of future raw materials

The innovations presented included bioidentical casein from precision fermentation, animal-free egg protein from microbial fermentation, and various new plant-based or cultivated raw materials. Haute Innovation also presented superfoods such as açaí berries, new coffee alternatives based on fermented legumes, and technologies for functional sugar reduction. We also find developments in the field of upcycling, in which by-products from the food industry are processed into new ingredients, extremely exciting. Other examples include plant-based milk alternatives made from watermelon seeds, “pseudo” chocolates made from beer pulp and cocoa shells, and cell-based coffee that can be produced independently of plantation cultivation. Insect proteins, cultivated meat, and cultivated cocoa butter were also presented—technologies that could play an important role in securing global raw material supplies in the future.

Why these innovations are in focus

The developments mentioned are not just technological experiments, but address specific challenges facing the global food industry. Raw materials such as cocoa, coffee, sugar, milk, and eggs are becoming increasingly scarce—due to climate change, geopolitical developments, and rising demand. Sustainability is becoming an increasingly important economic factor. Issues such as CO2 emissions, water consumption, and land use are increasingly influencing cost structures and supply chains.

At the same time, the focus of many innovations is shifting away from mere substitute products toward functionally fully usable ingredients that can be integrated into industrial processes without any loss of quality. As a result, the trade fair is increasingly becoming a platform for strategic future technologies that are relevant not only for research and development, but also for purchasing and supply chain management, as well as the overall corporate orientation.

Summary and conclusion

Our analysis of the 362 products examined shows how dynamically the confectionery and snack industry is currently developing. Functional nutrition, vegan recipes, new flavor worlds, and innovative textures are shaping the current market. At the same time, sustainability, alternative raw materials, and new production methods are becoming increasingly important.

The combination of enjoyment, functionality, technology, and design makes it clear that the industry is undergoing a phase of intense transformation. Trade fairs such as ProSweets and ISM in Cologne offer a valuable snapshot of these developments—and provide important impetus for the future of the food industry.