KLIMON's Churro Chata dairy-free ice cream sandwich was named a 2026 Food and Beverage Innovation (FABI) Favorite by the National Restaurant Association Show, and PeaMilk (a combination of water and pea protein) is the primary ingredient in this creamy, horchata-flavored frozen dessert sandwich. "We're watching a fundamental shift in food culture," said Alex Cotraviwat, Founder and CEO of Klimon. "Desserts and beverages are no longer the add-on. They're becoming the reason people show up. The new expectation is indulgence without compromise. Cleaner ingredients, dairy-free options, and a premium experience that actually delivers."
KLIMON is set to showcase the award-winning, cinnamon-spiced, dairy-free Churro Chata frozen dessert sandwich, as well as its entire dairy-free product lineup, at the upcoming National Restaurant Association Show.
Protein Cottage Cheese
Consumers are expanding their consumption of protein-rich cottage cheese products as TikTok-driven interest fuels innovation and market growth
Question 1
Compared with 12 months ago, how often do you consume cottage cheese or cottage-cheese-based products today?
Question 2
Which of the following, if any, have influenced your interest in cottage cheese or cottage-cheese-based products?
Select all that apply
Watermelon Ice Cream Hack
Consumers are adopting the viral TikTok watermelon ice cream hack because it offers a simple way to make refreshing, dairy-free ice cream at home.
Question 1
Which best describes your experience with frozen watermelon "ice cream"?
Question 2
Have you ever made watermelon “ice cream” at home, by blending frozen watermelon into a soft, scoopable treat?
Question 3
How likely are you to make watermelon “ice cream” again?
Question 4
What did you like about making watermelon “ice cream”?
Select all that apply
Consumer Demand Drives Foldable and Multi-Screen Devices
Consumers are adopting foldable and multi-screen devices as they seek more versatile and pocketable screen options for enhanced mobility and functionality.
Question 1
Which of the following types of devices have you personally used in the past 12 months?
Select up to 8
Question 2
What are the main reasons you use or chose this type of device?
Select up to 3
Question 3
How likely would you be to choose a foldable or multi-screen device the next time you purchase a smartphone, tablet, or laptop?
Digital Detox Travel Hardware
Consumers are adopting dumbphones and single-purpose gadgets as essential travel hardware to minimize digital distractions during summer trips.
Question 1
During a summer leisure trip, have you ever left your usual smartphone behind and used only a basic phone or "dumbphone" with limited functions?
Question 2
What was the MAIN reason you used this type of device during your trip?
Question 3
On a future leisure trip, how likely would you be to leave your smartphone behind and use only a basic phone with limited functions?
Fruit Roll-Up–Wrapped Popsicles
Consumers are adopting Fruit Roll-Up–wrapped popsicles as a DIY viral treat inspired by TikTok for a fun, customizable, and edible frozen snack experience.
Question 1
Which best describes your experience with Fruit Roll-Ups wrapped popsicles?
Question 2
What, if anything, appeals to you about Fruit Roll-Ups wrapped around popsicles or frozen treats?
Select all that apply
Question 3
Where, if anywhere, have you seen or heard about Fruit Roll-Ups wrapped around popsicles or frozen treats?
Select all that apply
Trend Themes
Dairy-free Indulgence — Rising consumer demand for decadence without dairy creates room for premium plant-based desserts that rival traditional ice cream in flavor and texture.
Plant-protein Bases — Pea-protein and other water-forward plant proteins are redefining base formulations, enabling creamy mouthfeel while delivering cleaner-label ingredient narratives.
Dessert-as-destination — With desserts becoming the primary reason for visits, experiential and signature frozen novelties are shifting dining traffic patterns and menu strategies.
Industry Implications
Food Manufacturing — Novel ingredient sourcing and processing techniques for pea-protein-based bases can upend production lines and create new categories of dairy-free frozen confections.
Foodservice and Restaurants — Operator emphasis on show-stopping, shareable desserts is altering menu engineering and customer flow dynamics within casual and specialty dining venues.
Packaging and Cold-chain — Evolving formats for premium frozen novelties and the need for extended shelf-stability introduce opportunities for innovative insulation, portioning, and distribution solutions.
