The global food and beverage industry is entering a new phase of protein innovation as next-generation proteins such as RuBisCO, microbial, and fermentation-derived proteins gain regulatory traction and scale-up readiness. Recent regulatory approvals and pilot-to-commercial scale transitions are accelerating confidence in these proteins. This momentum is firmly supported by a 2025 consumer research¹, which highlights that 46 % of consumers globally are motivated to try plant-based alternatives due to perceived health benefits, while 30 % are driven by curiosity to explore new options, according to GlobalData, a leading intelligence and productivity platform.

Unlike earlier plant-based proteins, next-generation proteins are being developed with a strong focus on functionality, including emulsification, solubility, and texture enhancement. These attributes enable broader application across categories such as beverages, dairy alternatives, baked goods, and meat analogues.

Mani Bhushan Shukla, Consumer Analyst at GlobalData, comments: “The protein landscape is moving beyond substitution toward optimisation. The shift reflects growing industry efforts to address supply volatility, improve functional performance, and diversify protein sources beyond soy and pea. Next-generation proteins are being designed to deliver both nutritional and functional value, making them more adaptable for mainstream food applications. Regulatory approvals are playing a critical role in enabling commercialisation by reducing uncertainty for manufacturers.”

Approvals accelerate commercialisation

A notable development is the regulatory progress of RuBisCO protein. In February 2026, US-based Plantible Foods received a “no questions” letter from the US Food and Drug Administration for its Rubi Protein, confirming its Generally Recognised as Safe status and enabling broader use in food formulations.

In parallel, microbial and fermentation-derived proteins are also advancing through regulatory and commercialisation pipelines. In December 2024, Solar Foods introduced Solein, a fermentation-derived protein produced from air and electricity, in the US, marking a significant step toward scalable, resource-efficient protein production. Similarly, in July 2023, US-based Meanwhile, The EVERY Company expanded the commercial use of its precision-fermented egg protein following earlier regulatory clearances, supporting applications in bakery and beverage formulations.

Interestingly, GlobalData’s 2025 consumer research1 highlights that a majority (52 %) of global respondents express a positive or reassuring perception of the health impact of precision-fermented ingredients, a sentiment likely to strengthen as familiarity rises.

Innovation pipelines expand across ingredient platforms

Beyond individual approvals, the broader innovation ecosystem is gaining momentum. Companies are increasingly investing in diverse protein platforms, including leaf-based proteins, microbial fermentation, and biomass-derived ingredients. For example, in March 2024, ENOUGH (UK) expanded production of its mycoprotein ingredient ABUNDA through a partnership with DSM-Firmenich, targeting large-scale food manufacturing applications.

Shukla adds: “These developments highlight a shift toward multi-source protein strategies, where manufacturers integrate different protein types to optimise cost, functionality, and supply resilience.”

From niche innovation to scalable solutions

Next-generation proteins are transitioning from niche innovations to scalable solutions as production technologies improve and investment flows increase. Advances in fermentation, extraction, and bioprocessing are enabling more consistent quality and higher yields, addressing earlier challenges related to cost and scalability.

At the same time, these proteins are increasingly positioned as tools for improving formulation efficiency. Their ability to replace or complement traditional ingredients such as eggs and dairy proteins provides manufacturers with greater flexibility in managing input costs and supply risks.

Functional and scalable proteins shape future innovation

Shukla concludes: “Next-generation proteins are moving closer to mainstream adoption as regulatory clarity and production scale improve. The companies that succeed will be those that integrate these ingredients into familiar formats while maintaining taste, affordability, and functionality. As the industry shifts toward more diversified protein systems, these ingredients are set to play a critical role in future product development.”

¹GlobalData 2025 Q1 global consumer survey was conducted with 22,090 respondents across 42 countries

Artificial intelligence is revolutionising the food and beverage industry by translating abstract flavour concepts into tangible realities. Recent advancements in Japan showcase how brands leverage AI to infuse ideas and emotions into product development, creating unique culinary experiences. This innovation not only enhances consumer engagement but also underscores AI’s role in driving sustainable food production and aligning with consumer preferences. However, building trust in AI-assisted choices remains imperative for ongoing industry transformation, says GlobalData, a leading data and analytics company.

Earlier this year, Japanese tech giant NEC Corporation, in partnership with Kimuraya Sohonten Co. and Abema TV, pioneered an innovative approach to food creation, leveraging AI technology to craft bread flavours aimed at captivating new demographics, particularly younger consumers.

By analysing cultural cues from TV and social media, they have created innovative offerings like “First Date” and “Mutual Love,” infusing emotions into culinary experiences. This pioneering endeavor showcases AI’s potential to revolutionise food innovation by bridging the gap between sensory and emotional realms.

Katrina Diamonon, Principal Consumer Analyst at GlobalData, comments: “More brands are taking greater liberties with the concept of flavour, by using intangible elements such as ideas, experiences, and moods to describe flavour. This recent example from Japan takes the consumption experience beyond the sensorial and into the emotional realm. We have already seen this kind of innovation from more progressive beverage companies, but its expansion into bakery suggests that a wider array of food and drink brands will explore more whimsical and abstract flavours.

“It also underscores the wider impact of AI technology on consumer goods innovation. Not only is it making food production smarter and more sustainable; it is also changing how food products are conceived and designed, aligning them even more closely with consumer preferences. Significantly, we are already seeing a degree of confidence in AI-assisted food and drink choices; however, consumer trust in such technologies needs to continue to grow.”

A survey* conducted by GlobalData found that one third (33 %) of global consumers would be very or quite likely to trust recommendations from a virtual assistant (e.g. using AI) to buy food and drinks.

Diamonon concludes: “The notion of translating human emotions into tangible flavours may seem far-fetched but is certainly not beyond the realm of possibility for AI, which has only scratched the surface in terms of its ability to use predictive analytics to transform ideas into reality.

“As more brands make the move into the metaverse, flavour has the potential to become a more abstract term as physical and digital worlds merge. AI will prove invaluable in helping brands develop flavours and scents that bring an emotion to life.”

*GlobalData 2023 Q4 Consumer Survey – Global, published in December 2023, sample size – 21,000