A subtle shift is taking place inside the food and beverages making their way to store shelves. You can see it in fermentation-derived proteins, fibers recovered from agricultural byproducts, natural preservatives, and even compounds developed to deliver specific qualities in flavor, texture, or stability. By combining these elements in new ways, companies are finding new possibilities for product development and showing, in practice, why the future is in formulation.

A product’s composition already says a lot about where the industry is headed. Manufacturers need to balance nutritional profile, preservation, cost, performance, and ingredient availability, while keeping up with consumers who are paying closer attention to what they see on labels. Finding that balance is pushing companies to explore new solutions to create, adapt, and improve their products, and there is plenty happening in this space.

The future is in formulation, and biotechnology is accelerating the shift

Fungi, algae, cultivated cells, fibers, probiotics, botanicals, and alternative proteins are part of a new generation of ingredients finding their way into a wide range of applications. Some can improve nutritional profiles, while others perform specific functions in a recipe or help achieve qualities that would be difficult to obtain through traditional methods.

Fermentation is one of the trends drawing considerable attention across the market. The technology uses microorganisms to produce proteins, fats, flavors, and other compounds with specific properties. According to McKinsey, the market for fermented protein products could reach between US$100 billion and US$150 billion by 2050.

To put that into perspective, a significant number of companies are already working in this field. The Good Food Institute counted more than 160 companies specializing in fermentation-derived proteins and ingredients in 2025. Brazil is also seeing investments in production capacity, while studies point to local advantages such as abundant agricultural resources and an established industrial and scientific base that could support further growth.

Precision fermentation is another area with significant potential. The technology can produce compounds that are identical or similar to those found in nature and is beginning to be explored for dairy and egg proteins, sweeteners, colors, fats, and specialized components. This gives manufacturers a broader range of options for different recipes while offering alternatives that could reduce reliance on certain agricultural sources.

Key factor	What the data shows
Consumer acceptance	Between 49% and 67% of respondents said they would be willing to try food and beverages made with new ingredients.
Consumption occasions	Snacks and lunch are among the occasions when consumers show greater openness to trying these innovations.
Production costs	Advances in bioprocessing could reduce production costs by around 50%.
Production capacity	Expanding fermentation capacity could require more than US$250 billion in infrastructure investment by 2050.

Source: McKinsey & Company

Clean label is also a technology challenge

A package with a shorter, simpler ingredient list can be the result of surprisingly complex development work. When a conventional preservative, stabilizer, or thickener is removed, another solution needs to take over its role while ensuring that the food maintains its safety, appearance, flavor, and shelf life.

That is why the growth of clean label has been keeping suppliers and R&D teams busy, in a good way. Natural extracts, cultures, enzymes, fibers, starches, and other components are being explored for their ability to perform technological functions while supporting the simpler formulations consumers are looking for.

The number of launches carrying these claims gives a good indication of what is already happening. According to Innova Market Insights, more than one-third of new food and beverage products launched in the United States and Canada feature some type of clean label claim, with “no additives or preservatives” among the most prominent.

The opportunities also look different across categories. In bakery, enzymes and fibers can contribute to softness, volume, and preservation. In beverages, botanicals and natural alternatives can play a role in formulation, color, and the overall sensory experience. Dairy manufacturers are exploring cultures and proteins, while snacks provide room for grains, seeds, and different nutritional sources. In organic products, new solutions can help preserve the qualities consumers expect without compromising product performance.

Byproducts can find their way back as valuable resources

Peels, seeds, pomace, pulp, and other materials left over from processing can contain fibers, proteins, antioxidants, and compounds with the potential to return to production as new ingredients.

That is the idea behind upcycling, which turns byproducts into resources for new applications, and consumers are showing interest. A global analysis published by Innova Market Insights in 2026 found that one in two consumers considers recycling and upcycling among their preferred ways to contribute to the environment.

For the industry, the opportunity becomes even more attractive when these recovered resources also serve a practical purpose. Pomace can become a source of protein and fiber, fruit that does not meet retail appearance standards can be turned into new components, and underused plant materials can provide bioactive compounds or flavor bases.

This changes the conversation around food byproducts and puts these resources on the commercial radar. A material with little or no market value can return to production with a different purpose, generate revenue, and find applications across several categories. For producers and processors, it is a way to capture greater value from what they already produce. Manufacturers, in turn, gain additional sources to test and incorporate into their recipes.

From formulation to market

By now, it is clear that a strong formulation can do a lot for both a product and the business behind it. The challenge is taking that potential from research and development into the market, connecting new ideas with the right buyers and commercially viable opportunities.

And it is impressive to see how quickly manufacturers and suppliers are working to turn these possibilities into real products. New formulations are making their way to business meetings, trade shows, and commercial events in search of buyers, distributors, and partners. On the other side, retailers are watching what could be coming to their shelves, while restaurants, hotels, bakeries, and other foodservice businesses consider how these innovations could fit into menus and preparations. It is through this interaction between those who develop, produce, buy, and sell that a technological innovation begins to prove its commercial potential.

And where can you find all of this in one place? At Anuga Select Brazil. The trade show brings together manufacturers, suppliers, buyers, and industry experts to discover new products and applications, exchange ideas, and build connections that can take a promising concept from the development bench to the market.

Want to learn more? Exhibit at Anuga Select Brazil and connect your ingredients, technologies, and solutions with the market’s next opportunities. Click here to learn more.