HOERSHOLM, Denmark, Jan. 29, 2025 — Consumers increasingly expect food and beverages to deliver both purpose and emotion and natural colors play a critical role in bringing these expectations to life, according to .

Based on a global survey of 2,600 consumers across 13 countries, the trends report explores how people emotionally connect food, color, and functional benefits, revealing that color is no longer just seen, but experienced.

“The message from consumers is clear. Color is no longer just seen, it is also felt,” says Stella Munhoz, Marketing Manager at Oterra. “Color has become part of the experience, signaling feelings of wellbeing and trust.”

Food with a purpose

Functional foods made with recognizable, natural ingredients and naturally vibrant colors are leading a shift from fixing what’s wrong, to strengthening what’s right.

“Consumers are embracing a ‘maxxing’ mindset, choosing foods that deliver maximum benefit with minimal compromise prioritizing protein, fiber, and vitamins, while reducing sugar, artificial ingredients, and unnecessary complexity,” adds Stella Munhoz.

The survey found that 70% of consumers were very interested in functional benefits such as supporting immunity, heart health, digestion, mental wellbeing, sleep, and healthy aging.

When asked what they expect from food and beverage colors in 2026, natural ingredients ranked highest, cited by 43% of consumers, ahead of specific functional benefits such as improved immunity (40%), better sleep (39%), heart health (39%), and digestive health (38%).

Color associations strongly reinforce these expectations. Warm, reassuring tones like orange are instinctively linked to vitality and overall wellbeing, the survey found. Blue tones (including turquoise) are linked with relaxation and mental health, while red is strongly associated with heart health and vitality.

Mood-led food and drink

Food is also increasingly viewed as a form of emotional self-care. Consumers are looking for comfort, joy, balance, and small moments of uplift, with color acting as a powerful emotional cue.

Globally, 61% of consumers say they are very interested or interested in emotional experiences through food and beverages, rising to 74% among Generation Z and Millennials.

The research highlights strong emotional associations with specific colors. Green is linked to health, naturalness, and positive mood, while yellow is associated with fun and playfulness, reinforcing its role as an energizing and uplifting color.

Mood-boosting food and drinks really shine when emotion meets unexpected color. Among adventurous consumers, interest climbs to 50%. Pink remains underexplored despite its strong potential and broad acceptance in food and beverages. It is closely linked to fun, inspiration, and creativity.

The shift toward emotion-led, functional products also brings clear implications for manufacturers and brands. The survey shows that 66% of consumers globally actively avoid artificial colors, making natural color solutions a baseline expectation rather than a differentiator.

“Natural colors are no longer optional,” says Munhoz. “They are essential for brands looking to remain relevant, credible, and future-ready in an increasingly ingredient conscious, yet emotionally driven market.”

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DENVER (January 23, 2026)—Consumer demand for foods and beverages with high protein levels continues to surge as a growing percentage of Americans focus on increasing their dietary protein. The sharp rise in demand is shifting buying habits and could ultimately transform the retail grocery space. Food and beverage manufacturers representing a host of product categories are moving quickly to respond with new product offerings and position themselves for success with protein-hungry consumers.

According to a , this strong consumer demand for protein bodes well for the U.S. dairy industry, given the high protein levels and nutritional qualities in traditional dairy products like milk, cheese, yogurt and cottage cheese. But for dairy processors, the opportunity extends well beyond staple products in the retail dairy case. Dairy-based ingredients are increasingly being used to boost protein content in a wide variety of products including baked goods, protein bars, ready-to-drink protein shakes and whey powders.

“The dairy industry is in a great position to help consumers meet their protein intake goals,” said , lead dairy economist with CoBank. “Dairy products have a unique advantage because they contain all nine essential amino acids required in a human diet, making it a complete protein source. We expect more food and beverage manufacturers will take a cue from formulators that have already incorporated dairy-based ingredients into protein-centric product areas outside of the retail dairy case.”

Consumers of virtually all ages associate protein with an expanding array of health benefits, and the momentum behind protein has been building in recent years. In 2022, 59% of American consumers reported trying to consume more protein in their diet, according to the International Food Information Council. By 2023, the percentage had grown to 67% and in 2025, seven in 10 American consumers wanted their diets to include more protein content.

“Protein is top of mind for consumers in making a better-for-you purchase,” said , senior food and beverage analyst with CoBank. “And dairy products’ inherent benefits position them well to resonate with consumers, particularly those adjusting their diets for weight loss or to abide by the recently announced Dietary Guidelines.”

Opportunities abound as tailwinds fuel momentum

The new U.S. Dietary Guidelines for Americans announced on Jan. 7 increases the recommended daily allowance of dietary protein for adults from 0.8 grams to 1.2 to 1.6 grams per kilogram of body weight.

Increased usage of GLP-1 medications for weight loss is also sparking more widespread consumer interest in dietary protein. According to KFF, at least 12% of adults indicated they were taking GLP-1 medications in November 2025. That percentage is expected to climb even higher as less expensive pill forms of the weight-loss medication are set to debut this year.

A study by Cornell University found that GLP-1 users are increasing their spending in a handful of categories, including yogurt, fresh fruits and vegetables, meat snacks and protein bars. Echoing those findings, Danone, maker of Oikos Greek yogurt, has reported double-digit growth in its high-protein offerings, a trend it says has accelerated with the adoption of GLP-1 medications.

Beyond meeting consumer demand, food and beverage makers have an added incentive for offering more high protein products – price. According to estimates from Circana and other market research firms, food and beverage products with a high-protein label claim can command a price premium of as much as 12%.

Snacks, nutritional drinks among key growth opportunities for dairy

While the snacking category has been growing for decades, protein claims remain somewhat of an afterthought. Only 17% of consumers indicate they prioritize protein when selecting a snack, according to IFIC. That creates an opportunity for snack makers to leverage protein as a product attribute and protein-rich dairy products could play a role in shifting consumers’ criteria for snacks. Building on that opportunity, the role of a healthier, more satiating snack with high protein content could solve multiple consumer demands, including health and convenience.

Ready-to-drink protein shakes also represent a key growth opportunity for the dairy industry. While traditional fluid milk sales have been sluggish, data from Circana indicates sales in the protein shake category climbed 71% over the last four years. That represents a jump from $4.7 billion to $8.1 billion in dollar sales, with continued growth expected in the category.

“The amino acids in dairy products will create even more opportunities for dairy as stand-alone products and ingredients as food manufacturers look to boost protein content, reduce sugar levels and create more streamlined, clean-labeled products,” said Geiger. “Ultimately, this transformation in the retail space represents a significant, long-term opportunity for dairy processors and food manufacturers alike.”

Watch a video synopsis and read the report, .

Canada Packers has appointed Katrina McFadden as Senior Vice President, People, effective February 2, 2026.

McFadden brings more than 25 years of HR leadership across manufacturing and consumer packaged goods. Most recently, she served as Chief People Officer at Organigram Holdings Inc., where she led the people integration for the company's largest acquisition. Before Organigram, she was Vice President, Human Resources at Weston Foods and spent two decades at ArcelorMittal Dofasco, rising to CHRO.

"Katrina has led HR through significant growth and change in complex manufacturing environments," said Dennis Organ, President and CEO. "She'll be a strong partner as we continue building Canada Packers."

McFadden holds a Bachelor of Applied Science in Chemical Engineering from the University of Waterloo and an MBA from McMaster University. She serves on the Board of Directors for Halton Health Care Services and Milton Hydro.

In the Food, Chemical, Pharmaceutical and Cosmetics industries, hygiene is not an option, but a prerequisite for safe products and stable processes. Modern weighing and inspection technologies make a decisive contribution to this: they ensure correct filling quantities, detect foreign bodies and support manufacturers in reliably maintaining high quality standards. At the same time, the systems used must themselves meet the highest hygiene requirements - so that they can be cleaned quickly and economically without residue.

The basis for this is the hygienic design. Smooth stainless steel surfaces, rounded geometries, self-draining constructions and the absence of inaccessible spaces reduce the risk of microbiological contamination right from the start. "Hygiene doesn't just start with the cleaning process, it starts on the drawing board," says Nils Hubrich, Product Manager at Minebea Intec. "Risks can only be permanently minimised if the design and choice of materials are right from the start." This results in technology that protects, reduces downtimes and makes hygiene requirements manageable.

EHEDG and NSF: two perspectives, one goal

Clear guidelines are essential in hygiene-sensitive Industries. In Europe, the recommendations of the EHEDG (European Hygienic Engineering & Design Group) provide the design framework. They describe how machines, systems and components must be designed to prevent contamination and enable effective cleaning - from surface finishes to hygienic sealing and welding concepts.

In the USA, the NSF (National Sanitation Foundation) takes on a different role: it tests and certifies products on the basis of binding standards and thus confirms compliance with regulatory requirements, for example with regard to materials, product safety and manufacturing. Together, EHEDG and NSF provide a complete picture - from hygienic design to standard-compliant implementation for international markets.

Hygienically designed weighing systems

With the MiNexx^®product series, Minebea Intec covers a wide range of industrial weighing applications. The MiNexx^®Weight indicators record measurement signals highly accurately and control both simple weighing processes and complex applications such as filling or fill quantity control. In combination with the MiNexx^®3000 Weighing Platforms, which can be used as bench and floor scales, a powerful system is created for a wide range of requirements - from light loads to robust industrial applications in the high-load range.

A key feature of the MiNexx^®3000 Weighing Platforms is their consistently hygienic design. The open, self-draining design with minimised exposed horizontal surfaces prevents product residues from accumulating. "Good hygienic design can be recognised by the fact that dirt cannot accumulate in the first place," says Hubrich. "This reduces cleaning effort and increases process reliability at the same time." Hygienically designed screw connections without exposed threads in the product contact zone also help to minimise contamination risks in a targeted manner and prevent impurities from accumulating in the first place.

Surfaces as a hygienic success factor

Another focus is on the surface treatment of the Material used. The MiNexx^®3000 Weighing Platforms utilise satin-finished stainless steel surfaces that combine a homogeneous structure with high robustness. With a surface roughness of just 0.8 µm, the surfaces are particularly easy to clean and at the same time resistant to the mechanical stresses of everyday production. "Compared to electropolished surfaces, satinised structures are more robust in everyday use and just as reliable in terms of hygiene," explains Hubrich. "This is a clear advantage, especially under real production conditions."

The MiNexx^®Weight indicators also follow this approach. Stainless steel fronts with flush-mounted integrated front foil avoid edges and gaps, while high protection classes such as IP 69K enable safe high-pressure and wet cleaning. Products are NSF-certified and have been developed in accordance with EHEDG requirements - clear evidence of Minebea Intec's High hygiene standards.

Hygienic vessel weighing

Hygienic design principles also play a central role in Vessel scales. With the Novego^®weighing module, Minebea Intec shows how hygienic design can be realised down to the last detail. The integrated mounting kit consisting of 360° restraint, lift-off protection and tilt protection avoids additional transitions and contact surfaces, while minimised horizontal surfaces, low surface roughness and FDA-compliant materials support easy cleaning.

Hygiene as the basis for future-proof processes

Hygienic design is far more than just a question of constructional detail. It forms the basis for safe, stable and efficient production processes in hygienically sensitive Industries. Thinking about hygiene from the outset reduces risks, shortens cleaning and downtimes and creates trust - among auditors, customers and, ultimately, consumers.

Modern weighing and inspection technologies make a decisive contribution to this. They combine precise measurement technology with constructive hygiene concepts and make cleanliness manageable - day after day, process after process. In this way, hygiene does not become a downstream obligation, but an integral part of sustainable production.