How is the global food market changing and what role does biotechnology play in this?

Today, the industry is actually moving away from the era of “cheap fillers” and moving towards competition for value. In the new conditions, companies that are able to transform an ingredient into a functional solution and create a product with added value will win.

The transformation of the market was clearly visible during FI Europe 2025, one of the key international events of the food industry, which took place in Paris. The exhibition outlined the main trends that are already shaping the future of the industry today.

Evolution of the protein market: transition to alternative solutions

The global market is increasingly focusing on products with a high protein content and ingredients to support the digestive system. Today, about 57% of the protein in the global diet is of plant origin.
Although alternative proteins (including plant-based meat and milk substitutes) accounted for only about 2% of the animal protein market (13 million tonnes) in 2020, the segment shows significant growth potential. At the same time, animal production remains resource-intensive, using 75% of agricultural land and generating two-thirds of greenhouse gas emissions.

The share of alternative proteins — plant-based and fermentation-derived — is expected to grow to 11% by 2035.

Key categories include: plant-based ingredients as the segment leader, hybrid formulas combining different types of protein, fermentation-derived proteins that are nutritious, flexible in production and environmentally friendly.

Protein boom: protein as a strategy for health and longevity

Demand for protein is moving beyond niche segments and becoming part of everyday diets.
Today, 70% of millennials and zoomers consciously increase their protein intake. 80% of consumers associate protein with energy, 78% with maintaining strength and muscle mass.

This means the formation of a new consumption model, where protein is considered a tool for active living and healthy aging. At the same time, the source of protein is becoming less critical for some consumers - its content in the product is more important.

Clean label: from trend to basic standard

Transparency of the recipe is no longer a competitive advantage - it is a basic market requirement. According to Innova Market Insights, every third consumer in the world analyzes the composition of a product before buying. The key ingredients they pay attention to are: protein, vitamins, fiber, omega-3, minerals.

In Ukraine, this trend is also intensifying: according to the Center for Public Health, 23.9% of consumers consciously evaluate the composition of products.

In response, businesses are adapting: about a third of new products in the world are immediately positioned as clean label, in Europe this figure reaches 35%, the most active markets are Germany, the UK and France.

A new look at gut health

Gut health is becoming one of the key factors in choosing products. About a third of consumers in the US and the UK are looking for products that support the digestive system. A new paradigm is forming, which includes: probiotics, prebiotics, synbiotics, postbiotics. The probiotics market continues to grow: from $87.7 billion in 2023 to over $220 billion by 2030 (average annual growth of about 14.1%). Postbiotics, which combine benefits with high manufacturability, stability and better compatibility with other ingredients, are attracting special attention.

Complex taste and the role of biotechnology

Taste is becoming a tool for differentiation. Consumers increasingly value complex, multi-layered profiles, in particular the depth of umami.

In this context, yeast ingredients play an important role — not as simple additives, but as the result of controlled biotechnological processes that allow for the formation of rich taste without artificial enhancers.

How these trends are implemented in Ukraine

According to PwC, Ukrainian consumers are increasingly paying attention to the health and nutritional value of products along with price and convenience of purchase.

In this context, biotechnological solutions, in particular yeast ingredients, are already finding practical application. They allow: to enhance taste, to reduce salt content, to add nutritional value without significant changes in production technology.

Such ingredients are increasingly used in snacks, ready-made beverages and functional products.

From ingredient to product: the Flakes example

One example of the adaptation of global trends in Ukraine is yeast flakes Flakes. This is a product well-known in international markets, which the Enzym Group R&D team adapted to the local consumer context. Flakes is a source of vegetable protein, beta-glucans, essential amino acids and B vitamins.

The next step is yeast proteins

Modern biotechnologies allow increasing the concentration of protein in the yeast cell, while preserving other valuable components. This opens up prospects for the development of sports nutrition, functional products, specialized food solutions.

What does this mean for Ukrainian business

The Ukrainian food market has traditionally focused on a balance between price and volume. However, global trends with are changing this approach.

European regulatory requirements, the demand for transparency and functionality of products are shaping new rules of the game. In these conditions, biotechnology is becoming not a trend, but a tool for increasing competitiveness.

For manufacturers, this means the need to: consider ingredients as part of the value proposition, use multifunctional solutions, immediately consider clean label principles,
collaborate with technological partners who have scientific expertise.