In a crowded food and beverage market, nothing elevates an eating/drinking occasion quite like the inclusion of fruits/nuts and other goodies like chocolate, honey, raisins, caramel, peanut butter, almonds, cherries, coconut and bananas. The demand for inclusions is skyrocketing, particularly since dairy categories like ice cream, yogurt, cottage cheese, frozen novelties and dairy snacks are using them as a key lever for differentiation.

In fact, inclusions represented 65% of the packaged ice cream category in 2023, underscoring how mainstream mix-ins have become, states Ilana Orlofsky, senior manager of customer experience at Imbibe, citing data from New York-based Nielsen for the 52 weeks ending Dec. 30, 2023.

The Niles, Ill.-based company is seeing inclusions as part of a broader system — with flavor, texture and stability working together. Whether it’s freeze-dried fruit or beverage-friendly textures like cold foam, the opportunity is turning these trends into scalable, sensory-forward experiences that perform from bench to launch.

“Across dairy and beverages, inclusions are becoming less about novelty and more about experience,” Orlofsky notes. “In France, yogurt brands are adding cereal and fruit pieces to create products that feel indulgent yet appropriate for breakfast or snacking and even call out ‘chunky’ texture (4.7% of yogurt products launched in France in 2023/2024 bore this claim, Mintel GNPD), while premium ice cream is leaning into dessert-inspired inclusions like Häagen-Dazs’ (with Pierre Herme) macaron pieces — familiar, premium cues that deliver texture and visual appeal.

“In beverages, bubble tea has helped reframe non-alcoholic drinks as textural treats, opening the door to inclusions like jellies, pearls, and layered components,” she continues. “At the same time, brands are using inclusions to support functionality and sustainability, from upcycled grains to protein- and fiber-rich additions, even within private label.”

Dave Beaulieu, category manager for chocolate and cocoa products at Cambridge, Mass.-based Global Organics, concurs that inclusions are a “strategic differentiator” in many dairy categories. While chocolate inclusions retain the largest share, fruits and nuts are registering a lot of growth. He points to consumers’ needs, along with their hearts and minds in choosing products with clean labels, those that are good for the environment or are sustainable.

“They want products that fit their needs and their beliefs. They want to consume products that are not only healthy for their bodies, but are good for their heart and soul,” Beaulieu explains.

Among the organic dairy brands innovating in the inclusions space are Stonyfield Farms, Straus Creamery, Alec's Ice Cream, Cosmic Bliss and Jeni's Splendid Ice Cream, he adds.

Beaulieu’s colleague, Sabe Sabeson, category manager for coconut products, points to usage of coconuts inclusions in dairy and nondairy products. “Some vegan frozen desserts and yogurts use coconut shreds and flakes along with other inclusions to create differentiation and boost the product’s ‘healthy indulgence,’” he says.

A healthy differentiation tool

Heidi Clark, director of business development and innovation at MicroDried, affirms that inclusions continue to be one of the fastest-growing differentiation tools across dairy categories.

“As yogurt, ice cream, frozen novelties and emerging dairy snacks compete for attention, inclusions are doing the heavy lifting — adding texture, visual interest, flavor complexity, and perceived value,” Clark says. “Importantly, inclusions are no longer limited to fruits and nuts; dairy-based inclusions are emerging as a natural extension of this trend, enabling brands to layer dairy within dairy for a more complete eating experience.”

When it comes to innovation, the Nampa, Idaho-based company is seeing brands rethinking both form and function. Clark explains: “We’re seeing growth in spoonable yogurts with layered inclusions, frozen novelties with built-in texture contrasts, and snackable dairy formats that integrate fruit, grain, and dairy inclusions into a single bite. The most successful brands are designing inclusions holistically — so they contribute to nutrition, texture, and storytelling rather than acting as simple mix-ins.”

In addition to its fruit and vegetable inclusions portfolio, MicroDried has recently expanded into new line of shelf-stable dairy ingredients, including yogurt- and cheese-based inclusions designed to complement dairy and other applications with added texture, protein, and formulation flexibility.

“It’s been an exciting evolution for us and aligns well with the trends Dairy Foods is covering around layered inclusions, snacking, and healthier indulgence,” Clark adds.

Sales within the billion-dollar dried fruit market show no signs of abating. In fact, the Global Organic Dried Fruit Market, valued at $3.3 billion in 2024, is projected to grow at a compound annual growth rate (CAGR) of 6.5% from 2026 to 2033, according to a December 2025 report from Verified Market Reports. The market is expected to reach $5.7 billion by the end of 2033.

Nuts evolve beyond standard mix-ins

Whether it’s amazing almonds, craveable cashews or wonderful walnuts, there’s no shortage of dairy products incorporating nuts into their dairy and plant-based products, e.g., almond milk, cashew milk and so on. Yet, far more categories than milk are relying on nuts to deliver enhanced nutrition, intriguing sensory experiences and ingredient transparency, says Charice D.E. Grace, manager of trade marketing and stewardship at Modesto, Calif.-based Almond Board of California.

“Globally, the dairy and desserts and ice cream categories account for about 13% of new product introductions with almonds, and almonds are the No.1 nut used in the dairy category in the U.S.,” Grace says.

Additionally, there’s 14 versatile forms of almonds, making them a perfect complement in almond butter, ice cream, snack bars, baked goods and other diverse segments. “From yogurt toppings and ice cream mix-ins to frozen dessert inclusions and smoothie enhancers, almonds deliver both crunch and added value across the dairy category,” Grace explains. “Almond inclusions give brands an easy way to elevate their products and strengthen their positioning, whether they’re ultra-indulgent to functional health oriented.”

James Bruce, vice president of sales at Dallas, Texas-based Pecan Deluxe, concurs that the healthy, natural goodness and sweetness of fruits and nuts are riding high on the protein preferences of yogurt and cottage cheese with plenty of opportunities for growth.

“Fruit inclusions — especially berries, tropical fruits, and low-sugar options — add natural sweetness, vibrant color, and functional benefits like fiber and antioxidants. Nuts and seeds contribute crunch and satiety while boosting protein, healthy fats, and minerals, helping these products feel more like complete snacks or meals,” Bruce notes.

“Together, fruits and nuts also support clean-label positioning, as consumers recognize and trust these ingredients,” he adds. “In categories such as yogurt and cottage cheese, these mix-ins allow brands to differentiate through both indulgent and health-forward combinations, driving repeat purchases and keeping traditional dairy products relevant in a competitive, wellness-focused market.”

Citing Mintel’s 2026 Global Food & Drink Predictions that emphasize a shift toward “intentionally sensory” products that appeal to more than just taste, Jennifer Olmstead, senior director of U.S. marketing and communications at the California Walnut Board, notes that layering textures remains a goal of dairy product developers looking to help products stand out.

“This is especially true in cheese, yogurt and ice cream, where we’ve seen countless examples of walnut inclusions that provide the perfect texture of being not too hard, and not too soft,” Olmstead says. “Walnuts are showing up in both mainstream and premium innovation.”

For example, the Folsom, Calif.-based nonprofit cites Nature’s Banana Walnut Ice Cream, which pairs naturally sweet bananas with rich walnut pieces in a certified organic base, delivering a nostalgic yet better-for-you frozen treat that combines clean ingredients with satisfying crunch and flavor contrast.

On the dairy-free side, Van Leeuwen Vegan Rocky Road Ice Cream reimagines a classic indulgence in plant‑based form with rich chocolate, vegan marshmallows and crunchy walnuts, delivering a luxuriously creamy, dairy‑free treat.

Additionally, walnuts are making inroads into the plant-based dairy category through walnut milks like Plantstrong Oat & Walnut and Elmhurst Unsweetened Walnut Milk, offering an alternative to almond and oat milks that addresses both nutrition and functionality, according to Olmstead.

Indulgence and nutrition

In addition to texture and multi-sensory experiences — think crunchy, creamy and chewy in one bite — Imbibe’s Orlofsky points out that fruits and nuts are a healthier indulgence for dairy foods, baked goods, snacking and even as a meal replacement.

“Fruits and nuts help bridge indulgence and nutrition: they can deliver real-food cues (fruit, nuts) while contributing satiety signals like fat, fiber, and protein. That ‘better-for-you without losing the treat’ dynamic is part of why consumers still rank mix-ins as a meaningful purchase driver for frozen treats,” Orlofsky says.

Chocolate, especially dark chocolate, that contains antioxidants and flavonoids, can contribute to “healthy indulgence,” but it doesn’t make dairy foods healthier, according to Global Organics’ Beaulieu.

“That being said, the inclusion of chocolate enhances mood and satisfaction. I dare you to show me an unhappy person indulging in chocolate,” he notes. “It has also been shown that people use better portion control when eating a food that feels more indulgent. The use of caramel provides a more intense flavor, so less is needed. Layering or swirling in a yogurt, for instance, works well in controlling sweetness.”

Pecan Deluxe’s Bruce concurs that fruits such as pineapple, strawberry and banana are mainstays in dairy innovation within cottage cheese and yogurt, while cashews are being used in cottage cheese.

“Gut health-focused dairy introductions with almonds have seen +16% CAGR (Innova Database, MAT Sep 2021-Sep 2025),” the Almond Board’s Grace says. “According to Innova Market Insights, this growth is driven by spoonable yogurt and dairy alternative drinks — categories that appeal to consumers seeking convenient formats. Claims like high/source of fiber, digestive/gut health, prebiotic and probiotic are the top claims for new product launches with almonds.”

Additionally, Imbibe’s work with inclusions is centered on making texture functional in real beverage environments, particularly foodservice.

“We help brands translate inclusion trends into solutions that actually work behind the counter, whether that’s freeze-dried fruit, crunchy particulates, or texture layers like cold foam or nitrogenation that elevate the drinking experience,” she concludes. “Our role is helping teams balance creativity with scalability, so inclusions enhance the experience rather than complicate it.”