2026 Insights Guide | Saputo Foodservice

INSIGHTS GUIDE 2026 EDITION

Viral by Design

TURNING TIKTOK TRENDS INTO TRAFFIC

MORE THAN A MEAL EATERTAINMENT IDEAS TO WOW YOUR GUESTS

RICOTTA AFFUMICATO UNFORGETTABLE MOMENTS, ELEVATED BY CHEESE p.9

1 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

THE PROTEIN REPORT HOW TO TURN DEMAND INTO GROWTH

FROM THE

CHEF'S TABLE CANADA’S FOOD SERVICE trends point to a new era defined by authentic, immersive experiences, demand for functional & nutritious options (protein-focused, mindful sweets, better-for-you snacks), a rise in premium frozen meals, increased focus on Canadian-made products, and a strong emphasis on sustainability & inclusivity (halal, vegan), all driven by economic shifts and consumer desire for value and realness.

As 2026 unfolds, the biggest opportunities in food service are being driven by what’s happening on the plate; Canadian diners are leaning into bolder seasonings, heatdriven profiles, nostalgic classics with a premium twist, and clever mash-ups that feel both familiar and new.

At Saputo, we know that innovation keeps kitchens competitive. This trend guide spotlights the flavours, ideas, and shifts shaping food service's next era, including an exclusive cheese trends feature from our Master Cheesemaker Olivia Jansé.

Let’s Get Inspired!

1 |1SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE GUIDE | SAPUTO FOODSERVICE - 2026 INSIGHTS

MEET OUR

MASTER CHEESEMAKER

Olivia Janse

OLIVIA JANSÉ is Director of Innovation and Master Cheesemaker at Saputo, with over 20 years of hands‑on experience in the dairy and cheese industry. Trained at the National Dairy School in Poligny, France, she has been with Saputo since 2005, helping drive cheese innovation and improve production through a deep understanding of both craft and science.

Known for her passion for cheese and her ability to make complex topics accessible, Olivia regularly works with chefs and food service professionals to explore new ways of using and highlighting cheese on menus. She brings together technical know‑how, creativity, and a strong focus on real‑world application.

FASTEST GROWING

FOOD SERVICE

CHEESES IN CANADA

1. ROMANO

2. GOAT CHEESE

Her expertise is recognized internationally: she is a judge at the World Cheese Awards and the General Agricultural Competition in Paris, and has held the prestigious title of Maître Fromager since 2008.

OLIVIA JANSÉ Director, Innovation at Saputo

+28.1%

+26.1%

3. COTIJA +22.7%

+17.5%

5. FIOR DI LATTE +13.7%

1 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

2 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

Source: Technomic Ignite Menu, Q3 2024- Q3 2025

4. PANEER

BON APPÉTIT

CANADA

Canadian restaurants are poised for growth in 2026, but standing out takes more than good food. Experience, value, and intentionality are what today’s guests are seeking.

Master Cheesemaker OLIVIA JANSÉ and Chef CHRIS BEALL reveal the top trends shaping Canada’s dining culture this year.

MACRO TRENDS IMPACTING RESTAURANT MENUS 1. VALUE & AFFORDABILITY Balancing premium experiences with cost-effectiveness due to economic pressures.

2. FUNCTIONAL FOODS A shift towards foods that are functionally nutritious like high-protein options, fermented foods and fibre.

3. NOSTALGIA & COMFORT Elevated comfort foods with global twists.

4. EXPERIENTIAL DINING Diners crave novelty and are looking to be entertained when they dine out.

5. SUSTAINABILITY Sourcing local ingredients and promoting Canadian products.

OLIVIA’S

TOP BURGER CHEESES FOR 2026

LA SAUVAGINE An award winning cheese, La Sauvagine is excellent on burgers because its triple‑cream texture melts luxuriously. Its buttery, slightly mushroom flavour adds gourmet appeal while balancing savoury beef and bold toppings.

MONTEREY JACK Monterey Jack delivers a clean, even melt that blankets the patty beautifully without greasing out. Its mild, buttery flavour enhances the beef and lets bold toppings and sauces take center stage.

CANTONNIER Cantonnier offers a smooth, creamy melt that coats the patty evenly without overpowering it. Its balanced, savoury flavour elevates burgers while letting the beef and toppings lead.

1 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

3 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

Chef Chris Beall's Guide to

VALUE-DRIVEN Diners aren't spending less, they're spending smarter. Value in 2026 means quality, convenience, and intention.

Here's how to position your business to win: Promote happy hour food & drink specials Offer value-led bundles or fixed price menus Highlight ingredients and formats that communicate quality for the price Make strategic swaps that reduce food costs without sacrificing satisfaction Prioritize off-premise convenience.

Fast, reliable, consistent takeout helps justify consumer spend Restaurants saw 18% sales increases after integrating online ordering1

42% of Canadians would like to see more happy hour and value promotions in 2026.2

1 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

PLATE WITH

PURPOSE

Supply chains are shifting, costs are climbing, and consumers are paying closer attention than ever. Here’s what sustainability looks like on the food service scene in 2026.

FUNCTIONAL FOODS As gut health research advances, we can expect a surge in foods designed to support and improve the gut microbiome. Probiotic-rich, fermented vegetables and prebiotic-enhanced products will become more popular as consumers seek to optimize their digestive health.2

CIRCULAR DINING Zero-waste and circular food movements are pushing operators to rethink what gets used and what gets tossed. Whether nose-to-tail, leaf-to-root or fermentation, the message is clear: every part of the ingredient has value.2

THE GLP-1 EFFECT GLP‑1 medications, often known as Ozempic or Wegovy, are becoming part of everyday life for many Canadians1 and reshaping how guests dine out. Chefs are seeing growing demand for smaller, satisfying portions, protein-forward dishes, and balanced options, with customization key to delivering flavour-led meals that fit guest needs.3

4 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

Source 1: https://www.ktchnrebel.com/food-trends | Source 2: https://www.opentable.ca/restaurant-solutions/en/2026-diner-trends/#generational-insights | Source 3: Saputo proprietary research; GLP‑1 custom questions fielded February 2026 by Numerator Research.

DINING

TOP TRENDING

01

TWO‑INGREDIENT “JAPANESE CHEESECAKE”

Japanese cheesecake jars are the dessert moment of 2026. Creamy, tangy Greek yogurt layered over crushed Biscoff, Oreos, or coconut sablés chilled in a jar and endlessly customizable. Simple to make, stunning to film, and impossible to scroll past.

WHY IT’S VIRAL: Protein‑packed, visually satisfying, customizable, “lazy‑girl dessert.” 1

02

COTTAGE CHEESE EVERYTHING

Cottage cheese isn’t slowing down. After taking over TikTok in 2025, it’s showing up in even more recipes and formats heading into 2026.

Notable recipes: Whipped cottage cheese dips, cottage cheese breads & protein loaves, and cottage cheese “ice cream” bowls.

WHY IT’S VIRAL: High protein, budget‑friendly, works in sweet or savoury, GLP‑1 diet compatibility.2

03

SWEET‑&‑SAVOURY CHEESE PAIRINGS

Sweet and savoury cheese pairings are dominating feeds; think caramel-drizzled brie, fruit chutneys, and indulgent cheese boards. The combination of bold flavour contrast and visual drama makes this one of the most shareable food trends on TikTok right now.

WHY IT’S VIRAL: “Intense flavour” and sweet & savoury dishes are up significantly YOY and visually perform well.3

04

PISTACHIO AND DATE‑FLAVOURED DAIRY CREATIONS

Pistachio and dairy are a viral match. From pistachio cream desserts and cheesecakes to stuffed dates with cheese, influencers are leaning into this combination hard and it’s resonating on TikTok and YouTube for both its visual appeal and health halo.

WHY IT’S VIRAL: These flavours are exploding on TikTok and YouTube due to aesthetics and perceived healthiness.4

05

BERRY‑ADE AND DAIRY

Dairy-based drinks are having a glow-up. Creators are blending Greek yogurt and milk with bold fruit flavours to create vibrant, frosty slushes and berry-ades that are as eye-catching as they are refreshing. Simple to make and built for summer social feeds!

WHY IT’S VIRAL: Bright colours, summer energy, simple blends.5

5 |1 SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE GUIDE | SAPUTO FOODSERVICE - 2026 INSIGHTS

PROTEIN-MILK STRAWBERRY MATCHA

Source 1: [tiktok.com], [today.com] | Source 2: [matzav.com], [insighttre...sworld.com], [kimecopak.ca] [newsnationnow] | Source 3: [tastewise.io] | Source 4: [granularity.ca] | Source 5: [thecarousel.com]

TIKTOK’S FOOD SCENE in 2026 is being shaped by simplicity, indulgence, and high‑protein dairy with creators pushing easy hacks, nostalgic comfort food, and wild cheese‑forward melts.

08

BUTTER‑BASED DAIRY CROSSOVERS

Burnt butter is everywhere right now. From pastas and desserts to dips paired with cheese, this rich, nutty flavour is showing up across every part of the menu and it is not slowing down.

09

FETA & CHEDDAR DRESSINGS, DIPS AND HACKS

According to dairy trend data, TikTok is driving demand for creamy feta dressings, cheddar dip hacks, and whipped dairy sauces.

More than 70% GenZs and 60% Millennials say they typically find out about restaurants on social media.8

06

UPGRADED AND LOADED GRILLED CHEESE

WHY IT’S VIRAL: High flavour payoff, low effort, “restaurant‑style at home.” 6

10

WHIPPED DAIRY & GOAT CHEESE

Whipped and spreadable dairy is trending. Goat cheese toasts, whipped ricotta, and creamy goat cheese appetizers are emerging as an easy, elegant upgrade that works across any part of the menu.6 WHY IT’S VIRAL: Early‑growth data signals rising consumer interest.6

TikTok is reinventing grilled cheese with concepts like blueberry goat cheese, ramen-crusted twists, and triple-cheese pulls that are taking the comfort classic to completely new heights.6 WHY IT’S VIRAL: Satisfying visuals meet unexpected add‑ins.7

07

CHEESE‑FORWARD MUKBANG AND ASMR

Cheese mukbangs are driving serious cravings. Raclette scrapes, giant mozzarella stick challenges, and extreme cheese-pull compilations are racking up millions of views and directly shaping which cheese styles customers are asking for.

Mukbang (or meokbang) is an online video trend where a host consumes large amounts of food while interacting with a live or recorded audience.

ASMR (Autonomous Sensory Meridian Response) videos use high-quality audio to amplify sounds like chewing, slurping, and crunching, creating a calming, tingling sensation for viewers.

WHY IT’S VIRAL: The sounds, the stretch, sensory satisfaction make cheese one of the most visually and audibly satisfying foods to watch on camera.6

1 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

6 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

Source 6: [tiktok. com] | Source 7: [foodhypesaga.com] | Source 8: QSRweb.com12/19

WHY IT’S VIRAL: Dramatic visuals and simple technique.6

PIZZA ok T he

Playbo

Few foods hold as much universal appeal, or menu versatility, as pizza. In 2026, this beloved dish is experiencing a renaissance, driven by adventurous consumers and artisan‑minded operators who view their craft through the lens of both tradition and innovation.

We spoke with award-winning pizza chefs and industry experts to understand what’s shaping menus and driving premium upgrades across the category.

What emerged is clear: in 2026, pizza isn’t just comfort food, it’s a platform for culinary storytelling, textural exploration, and ingredient craftsmanship, offering operators new ways to stand out, elevate value, and meet rising consumer expectations.

2

DIANA CLINE DIANA CLINE is a multi-time Canadian Pizza champion, and internationally-recognized pizzaiola with 31 years of experience in the industry.

FLAVOUR TREND Post-Bake Finishing is a great way to premiumize a pizza.

Hot honey drizzles, burrata, infused oils, and chili crunch are transforming pizza into a chef-driven, Instagram-ready experience. They add perceived value and LTO flexibility without changing the base build.

1

SAPUTO 20% Smoked Flavour Pizza Mozzarella

FORMAT TREND Detroit-Style Square Pan Pizza Consistently cited as one of the biggest style trends for 2026, it checks multiple boxes: high perceived value, delivery-friendly, and works well across modern high-heat oven systems.

INGREDIENT TREND Luxury Cheese Upgrades like Burrata, Stracciatella, and aged/ smoked cheese varieties are the clearest path to a higher price point. Customers already associate them with gourmet dining and are conditioned to pay more for them.

3

7 |1 SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE GUIDE | SAPUTO FOODSERVICE - 2026 INSIGHTS

INGREDIENT TREND Unexpected Cheese Upgrades Blue, Brie, and Manchego are emerging as accessible premium upgrades, boosting perceived value and visual appeal without dramatically increasing food costs or overwhelming the pizza's overall balance.

KITCHEN TREND Smart Ovens & Connected Equipment Operators are adopting smart ovens and connected cooking tools to improve consistency while reducing reliance on skilled labour, a practical response to ongoing staffing challenges.

CARMELO VADACCHINO CARMELO VADACCHINO is a corporate chef, a Worldchefs certified continental judge, Gold Medal Winner - IKA World Culinary Olympics (2024), Winner of the Canadian Culinary Federation Chef of The Year Award (2019) and inductee into the Canadian Culinary Federation Honor Society (2023).

FLAVOUR TREND Global Fusion Influences Korean, Indian, Middle Eastern, and Latin American cuisines are increasingly inspiring sauces, toppings, and seasoning blends giving operators a creative lane that stays on trend while working within the familiar pizza format.

FORMAT TREND Square Pizzas & Roman Pizza Tonda Square formats are having a moment with Grandma style (thin) and Detroit (thicker) both gaining traction. On the opposite end of the spectrum, Roman Pizza Tonda; very thin, round, snappy and light are the next wave for operators looking to differentiate.

KITCHEN TREND Fermentation Beyond Sourdough Pizza makers are increasingly thinking like bread bakers, experimenting with preferments like Biga and Poolish alongside sourdough. Fermentation is becoming a craft signal, not just a technique.

FEATURED PIZZAS 1. ANNE TURCIC (Bitter N Twisted) Trend: Mash-up, Sweet & Spicy, Textured finishing

SCOTT WIENER

2. SALAR MADADI (MaiPai) Trend: Detroit Style, Gourmet finishes, Fermented ingredients

SCOTT WIENER is the founder of Scott’s Pizza Tours, co-founder of Slice Out Hunger, speaker, judge, and global pizza expert.

FLAVOUR TREND Texture as a Finishing Element beyond toppings and sauces.

Operators are adding postbake textural contrast through nuts, seeds, and Frico flakes are a direct influence from the caramelized cheese edges popularized by Detroit-style pizza.

1 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

3. RYAN MULRONEY (Arcadia) Trend: Detroit-Style, Fermented ingredients, Mash-up 4. SOTIRIOS TZAKIS (Descendant Pizzeria) Trend: Detroit-Style, Fermented ingredients, Mash-up

4

8 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

Eatertainment

TURN DINING INTO A DESTINATION

1

2 BRIE BAKE Alexis de Portneuf Brie

RICOTTA AFFUMICATO Saputo Ricotta

As casual dining frequency drops, guests are choosing restaurants that deliver memorable, shareable experiences (what the industry calls "EATERTAINMENT”). These concepts blend culinary creativity with Instagram-worthy moments that generate organic buzz. Chef's tables, tasting menus, and themed dining events are turning meals into destinations.

9 |1 SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE GUIDE | SAPUTO FOODSERVICE - 2026 INSIGHTS

Olivia's PICKS

Master Cheesemaker OLIVIA JANSÉ offers her top strategies for using cheese to create standout experiences, differentiate your menu, and draw new traffic.

Here are three high-impact ideas for 2026.

1

2

3

RICOTTA AFFUMICATO

BRIE BAKE

BRIE BRÛLÉ

Elevate your appetizer program with a smokedricotta reveal. Present creamy, Ricotta beneath a smokefilled glass dome, and top with savoury ingredients and a warm ciabatta. It's shareable, memorable, and excites diners to share their experience online.

Warm, melty Canadian Brie layered with sweet apple, spiced heat, and maplecandied bacon, delivers instant “wow” factor from the first look to the last bite. Premium in presentation, effortless to execute, and guaranteed to be the dish your diners can’t stop talking about.

A torch-finished appetizer or dessert that delivers dramatic, fire-finished table-side theatre.

The quick torching creates a caramelized, crackling crust that gives way to warm, melting Brie, equally stunning with honey and fruit or herbs and roasted nuts. Simple to execute, impossible to ignore.

BRIE BRÛLÉ Alexis de Portneuf Brie

3 1 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

10 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

Dynamic

DINING

The following recipes are designed to do more than nourish, they're built to impress.

From tableside pours to torch-finished touches, each one brings a moment of theatre to the dining experience for moments that are impossible to forget!

TREND | EATERTAINMENT

CHICKEN & RACLETTE NAAN-WICH This premium handheld featuring melted Raclette layered over juicy chicken shawarma with bright, pickled toppings.

A high‑impact menu item that stands out for its flavour and presentation, making it an effortless win on any lunch or dinner lineup.

Alexis de Portneuf | Raclette Fruity and well-balanced, our firm surface-ripened cheese has a delicate taste with a butter and almond aroma.

11 1| SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDEGUIDE | SAPUTO FOODSERVICE - 2026 INSIGHTS

TREND | HIGH PROTEIN

Halloumi

CRUMBLE TACO Saputo | Halloumi Easy to cook and delicious to eat!

Halloumi is an unripened semi-soft cheese that doesn’t melt and can be grilled, fried or baked.

A high‑protein, vegetarian‑friendly taco that attracts flexitarians and boosts menu appeal. Smoky, seasoned Halloumi Asada delivers the hearty bite of a meat alternative.

Featured Cheeses

Woolwich Dairy | Soft Fresh Goat Cheese Our original Soft Fresh Goat Cheese is made with fresh Canadian goat milk. Offering a rich and creamy texture and a light, tangy taste.

TREND | COMFORT FOOD

Orchard Salad

WITH CRISPY FRIED GOAT CHEESE

Topped with crispy fried Goat Cheese this appealing, premium‑priced salad helps operators boost check averages with simple prep and strong visual impact.

1 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

Saputo | 20% Pizza Mozzarella Sticks Our Pizza Mozzarella Cheese Sticks feature excellent stretch and a clean buttery flavour.

Available in a convenient stick format tailored to stuff pizza crusts and bread.

TREND | GLOBAL FUSION

CHEESY KIMCHI

Kimbap

A high‑appeal global twist that attracts younger diners with the irresistible stretch of Pizza Mozzarella. Easy to prep, visually engaging, and a cheese-forward way for operators to add excitement and boost sales.

12 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

TREND | EATERTAINMENT

FIOR DI LATTE

PANCETTA FLOWER Get guests talking (and posting) with pasta drama. Twirl‑ready linguini aglio olio sets the stage for a show‑stopping Fior di Latte “flower” wrapped in prosciutto petals, a tableside moment that’s pure ooh‑and‑ahh. As the warm cheese melts into the noodles, it turns silky and rich, taking a familiar favourite from cozy to crush‑worthy.

Saputo | Fior di Latte Our Fior di Latte cheese is made with cow’s milk, giving it a rich and creamy texture that can elevate any dish.

Featured Cheeses Saputo | 20% Pizza Mozzarella Our 20% Pizza Mozzarella cheese features a full, clean flavour, golden colour, soft texture, and unparalleled melting and stretching qualities.

Saputo | Traditional Ricotta This Traditional Ricotta offers a mild, creamy taste and fluffy curds. Crafted with an added touch of rich cream, it delivers a luxurious texture and flavour suited to professional kitchen applications.

TREND | EATERTAINMENT

TREND | EATERTAINMENT

Pizza Mozzarella

Ricotta

CHICKEN WITH PROSCIUTTO

Creamy Ricotta tucked inside tender gnocchi and finished in nutty brown butter with sage delivers the perfect balance of familiar comfort, exactly what today’s diners are seeking as they gravitate toward well‑executed classics and modern comfort dishes with satisfying twists.

STUFFED

Juicy chicken wrapped in crispy prosciutto hides a molten Pizza Mozzarella cheese center. Easy to execute, impressive on the plate, and premium‑priced, this is the kind of dish that quickly becomes a guest favourite.

13 SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE 1 || SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

STUFFED GNOCCHI

5 WAYS TO LEVERAGE PROTEIN 5 WAYS TO LEVERAGE PROTEIN FOR PROFITABLE GROWTH FOR PROFITABLE GROWTH

TURNING PROTEIN TURNING INTO PROFIT Chef Chris Beall PROTEIN WITH

CHEF CHRIS elevates protein INTO PROFIT from a menu staple to a strategic

WITH Chef Chris Beall advantage.

CHEF CHRIS elevates protein from a menu staple to a strategic advantage.

1. Increase Check Averages with 1.

Increase Check Averages with Easy Upsells Easy Upsells Protein-boosted beverages and Protein-boosted beverages and snacks offer natural premium snacks offer natural premium price points. price points.

Think: protein lattes, smoothies, Think: protein lattes,and smoothies, dirty sodas, frappes yogurt dirty sodas, frappes and yogurt bowls. bowls.

2. Meet Strong, Growing Demand 2. Meet Strong, Growing Demand High-protein dairy products are High-protein dairy products are dominating growth across every dominating growth across every category: ultrafiltered milk, shakes, category: ultrafiltered milk, yogurt, cottage cheese, andshakes, yogurt, cottage cheese, and everyday cheeses. Convenience everyday Convenience and tastecheeses. are non-negotiable. and taste are non-negotiable.

FEATURED PRODUCT 3. Cross‑Generational Appeal 3.

Cross‑Generational Appeal Dairyland | Neilson Gen18 ZG and Millennials actively 2% Protein Beverage Gen Z and Millennials actively

seek high-protein options, while Deliver 18 g of protein per serving seek high-protein options, while mature choose protein for twiceguests more protein than mature guests choose protein for strength, and healthy regular milk. satiety, This lactose-free for strength, satiety, and healthy aging.beverage is made with dairy aging.

Canadian milk for a clean, fresh 4. Modernize your taste.

It contains noMenu added sugar, 4. Modernize your Menu and provides essential Adding protein doesn'tnutrients. complicate Adding protein doesn'tingredient complicate your kitchen.

Strategic your kitchen.

Strategic ingredient swaps and add-ons enhance swaps and add-ons enhance menu appeal while maintaining menu while maintaining speed appeal of service. speed of service.

5. Stand-out from the Crowd 5. Stand-out from the Crowd Calling out protein instantly Calling protein instantlyIt helps signals out value and wellness. signals value and wellness.

It helps set your brand apart and gives set your brand apart and gives customers a strong reason to customers strong reason to choose youaover competitors. choose you over competitors.

15 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

TOGETHER, WE BRING GOOD TO THE TABLE Your dedicated partner in cheese and dairy products.

* SCOTSBURN is a registered trademark and is used under license by Saputo Dairy Products Canada G.P.

CONNECT WITH A SAPUTO FOODSERVICE SALES REPRESENTATIVE TODAY! Scan the QR Code 1 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

14 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

TREND | PROTEIN / BETTER FOR YOU

TREND | PROTEIN / BETTER FOR YOU

PROTEIN GOLDEN LATTE

PROTEIN COLD BREW

Golden lattes are having a moment. These turmeric-based drinks are surging as Millennials and Gen Z trade supplements for daily wellness rituals. Demand for antiinflammatory, antioxidant-rich ingredients is fueling the rise of warm, functional beverages.

Rich, smooth cold brew meets 18 G Dairy Protein Beverage for a creamy, satisfying sip that fits right into any wellness routine. A betterfor-you café staple that delivers the coffee flavour guests love with a functional boost they’ll keep coming back for.

FEATURED PRODUCT Dairyland | Neilson 2% 18 G Protein Beverage With 2x more protein than regular milk, our 18 G Dairy Protein Beverage is a great choice for those looking to hit their protein goals!

PROTEIN BEVERAGE SOLUTIONS FROM PROTEIN BEVERAGES TO HIGH IN PROTEIN CHEESES, CONTACT YOUR SAPUTO FOODSERVICE SALES REPRESENTATIVE TO LEARN MORE!

NO SUGAR ADDED!

1 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

15 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

THE TOP 2026 TREND

PROTEIN FORWARD

FEATURED PRODUCT Dairyland | Neilson 3.25% 18 G Protein Beverage

Source 1: Nourish Food Marketing’s 2025 Trend report | Source 2: Kantar profites/Mintel Sept 2023 | Source 3: Strategic Navigator Functional research 2024

CANADIANS ARE CHOOSING PROTEIN for quick energy, longer lasting fullness, and overall wellness, making it a growing musthave in cafés and QSRs.1

Dairy-based protein is taking off, with ultrafiltered milks, protein shakes, high‑protein yogurts, Cottage Cheese, and high in protein cheeses like Halloumi, are all seeing strong demand.1 Younger guests are driving the trend, but interest is rising across all ages.2 Operators can capitalize on this shift with protein enhanced lattes, smoothies, frappes, and bowls that combine exceptional flavour with nutritional appeal and fast prep times.

Adding dairy protein to your beverage menu is one of the most straightforward ways to differentiate your concept, increase ticket sizes, and serve on-the-go customers.3

PROTEIN TIP Dairy protein has an advantage with its naturalness & taste!

TREND | PROTEIN / BETTER FOR YOU

PROTEIN ENHANCED MATCHA MANGO SMOOTHIE Packed with 18 g of protein per cup from 3.25% Dairy Protein Beverage, this better‑for‑you smoothie blends antioxidant‑rich matcha, ripe mango, frozen banana, and a touch of honey for natural sweetness. Creamy, energizing, and nutrient‑forward, it’s an easy win for guests looking for a high‑protein boost made with simple, wholesome ingredients.

1 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

16 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

TREND | NOSTALGIA / COMFORT

CHOCOLATE ORANGE CREAMSICLE FLOAT

Source 1: Mintel: What Mintel’s 2025 Food & Drink Trends mean for dairy. Jan 08, 2025

Tap into childhood nostalgia with this low-cost menu add to drive impulse orders and social buzz all summer long. Guaranteed to get people talking, sharing, and coming back for more.

FEATURED DAIRY Saputo | Ice Cream Mix Dairyland | Whipped Cream Aerosol Our Whipped Cream is available in a convenient aerosol format for easy use on desserts and more.

OPERATOR INSIGHT Among the 25% of Canadian consumers who turn to food and drink for added protein, 63% do so daily.1

TREND | NOSTALGIA / COMFORT

CHERRY LEMONADE FLOAT Bright, playful, and photo-ready, this cherry lemonade ice cream float is the ultimate summer menu upgrade. With cherry leading this season’s hottest flavour trends, it’s a feel-good twist operators won’t want to miss.

FEATURED DAIRY Saputo | Ice Cream Mix Dairyland | Whipped Cream Aerosol Our Ice Cream Mixes are smooth and thick, designed to produce rich, high quality soft serve ice cream when frozen.

171| |SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDEGUIDE SAPUTO FOODSERVICE - 2026 INSIGHTS

DRINK DIFFERENT DIRTY SODAS are having a moment. Equal parts nostalgia and novelty, they tap into Gen Z and Gen Alpha's love of bold, customizable flavour combinations and their layered colours, creamy swirls, and boba toppings make them natural social media content.1 For operators, they're a low-cost, high-margin addition that instantly energizes any drink or dessert menu.

TREND | NOSTALGIA / GLOBAL TWIST

Source 1: https://www.innovamarketinsights.com/trends/dirty-soda-trends-global-market-overview/ | Source 2: Technomic Ignite Menu, Q3 2023-Q3 2024

K-POP DIRTY SODA Bring bold colour and high‑energy fun to your drink menu with this K‑Pop–inspired dirty soda. With eye‑catching blue raspberry syrup, creamy swirls, popping boba, and playful candy toppers, it’s the kind of drink that grabs attention across the counter and on social feeds.

FEATURED DAIRY Saputo | 10% Cream Dairyland | Whipped Cream Aerosol

OPERATOR INSIGHT At top 500 chain restaurants, nonalcohol beverages are increasing at a greater rate YOY with cold and frozen drinks driving growth.2

1 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

Our 10% creams add flavour to any beverage. It is available in various sizes to meet all food service needs.

18 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

INSIGHTS GUIDE 2026 EDITION

VIRAL BY DESIGN TURNING TIKTOK TRENDS INTO TRAFFIC

K-POP DIRTY SODA THE SCROLL-STOPPING BEVERAGES TRENDING NOW!

THE THEATER OF DINING EATERTAINMENT IDEAS TO WOW YOUR GUESTS!

1 | SAPUTO FOODSERVICE - 2026 INSIGHTS GUIDE

THE PROTEIN REPORT HOW TO TURN DEMAND INTO SALES