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As consumer expectations evolve and the global population grows, the food and beverage industry is under pressure to innovate sustainably and efficiently. Clementina Dellomonaco, senior vice president of food biosciences at IFF, explores how cutting-edge enzyme and culture technologies are helping manufacturers overcome challenges in dairy, 'nolo' beverages and bakery – paving the way for a smarter, more resilient food system.

As consumer preferences become more complex – seeking healthier, more sustainable, yet indulgent options – the food and beverage industry finds itself at a crossroads. How can manufacturers continue to meet the fast-growing population’s needs without sacrificing cost and process efficiencies? The answer may lie in food biosciences: a field that blends science, nature, and innovation to create viable solutions that are appealing for both consumers and formulators.

Biosciences work by unlocking nature’s hidden potential, using enzymes and cultures to improve food processes, enhance flavour, extend shelf life, and make products more accessible and sustainable. Here, we explore how bioscience advances are helping to future-proof the food and drink industry through innovations in three categories: dairy, no- and low-alcohol (nolo) beverage and bakery.

Igniting dairy delight in yogurts

Yogurt is a firm consumer favourite, providing consumers with a moment of healthy indulgence, whether eaten as an on-the-go snack or a delicious dessert. But today, consumers want more than just great flavor; they want high-protein yogurt options that are low in sugar and packed with functional benefits, such as probiotics for better gut health support. Texture also plays an important role in consumer preferences; 42% of people want spoonable yogurts with a thick, satisfying consistency.

At the same time, shoppers continue to examine food labels before they purchase – looking for products that are naturally appealing and free from additives. For yogurt brands, there’s a lot to consider. These evolving consumer preferences necessitate manufacturers rethink how they can create label-friendly products that balance indulgence with functional health benefits – and how novel ingredients can help them to do so.

This is where biosciences come in. Enzyme innovations can offer significant potential in dairy and plant-based fresh fermented products, achieving the desired textures throughout shelf life by transforming in-situ sucrose into poly- and oligosaccharides. Plus, in the current uncertain economic climate, these novel ingredients can help reduce yogurt manufacturers’ reliance on crop-based texturants like starch, which have seen high volatility in recent years.

In addition, enzymatic solutions like this can support achieving up to a 90% reduction in texturant-related scope 3 greenhouse gas emissions due to significantly lower usage rates – offering formulators another way to improve their sustainability credentials. In essence, they provide a powerful opportunity to enhance texture, improve sustainability and navigate economic uncertainties – all while meeting demand for clean label products.

Drinking up the opportunity with nolo beers

Meanwhile, the brewing industry is experiencing plenty of changes, too, thanks to the rise of nolo beers, wines and spirits. The category is seeing steady growth; recent figures show that the global nolo market will grow by more than 7% a year between 2022 and 2026.

Part of this is because consumers want to reduce their alcohol intake and are looking for healthier alternatives – especially among younger generations like Millennials and Gen Z. The challenge is that most dealcoholisation processes negatively impact the taste and aroma of beer, which can reduce consumer appeal. After all, expectations remain high in this category; beer still has to taste like beer to ensure repeat purchase.

With interest in nolo beers still brewing strong, manufacturers are turning to food bioscience solutions to create products that maintain the flavour and quality consumers expect, all while reducing alcohol content. The latest enzyme solutions also help to lower the operational costs and reduce the environmental impact of grist (malt and cereal that is ground or milled), such as the energy required for evaporation in the dealcoholisation process, which is often high.

These enzymes work by achieving a higher unfermentable extract than traditional methods, enabling a significant increase in production – helping to produce up to 60% higher throughput if the beer is de-brewed to the same extract specification. Alternatively, using enzymes can save valuable costs on raw materials, instead of ramping up output. For brewers looking to diversify their product portfolio with nolo options, enzymes can make all the difference.

Building resilience in bakery

Similarly in the bakery industry, every penny counts. Rising wheat demand, coupled with climate-driven disruptions, is putting enormous pressure on the global food system to keep up. By 2050, demand for wheat is expected to increase by 50% , driven by rapid population growth and rising global incomes. Yet manufacturers are still expected to deliver the same consistently high-quality baked goods, while meeting sustainability targets and keeping costs low.

Enzymes have risen in popularity across the bakery industry, enabling the creation of high-quality, resilient products, even when ingredient supply chains are unpredictable. By enhancing flour performance and dough stability, enzymes help to keep baked goods fresher for longer without impacting taste or quality. For brands looking to meet sustainability commitments, a long shelf-life is key for reducing food waste throughout the value chain.

Using enzymes also reduces manufacturers’ dependency on high-cost ingredients, like conventional dough strengtheners. Enzymes can play an important role in gluten reduction, too, particularly in challenging applications such as whole wheat bread – enabling operational cost reductions while maintaining all-important yield.

Transforming the food system

Consumers today are more conscious than ever about what they eat and drink, demanding healthier, more nutritious and sustainable options. And with the population on course for rapid expansion, the need to future-proof the food and beverage industry is more urgent than ever. With advancements in food biosciences, now is the perfect time to explore their potential to help meet the needs of both industry and consumers.

At the forefront of this innovation, IFF’s range of cultures and enzymes is well placed to support manufacturers in tackling their biggest challenges, including rising costs, changing consumer preferences and sustainability, while ensuring a high-quality eating and drinking experience. It’s not just about producing more, it’s about producing smarter, to ensure food systems work for everyone today and for generations to come.