Barentz brings functional ingredients to the Food Tech Summit
At booth 1522, the company will present formulation solutions aimed at resolving an increasingly common tension for food and beverage manufacturers: offering greater nutritional value, cleaner labels and improved functionality without sacrificing the taste, texture and sensory experience that the consumer already knows and prefers.
The company's approach prioritizes improving traditional applications over launching entirely new categories, a strategy that responds to a fundamental change in how the industry understands innovation: instead of reinventing the market, it's about evolving already established products along with changing consumer expectations.
Six concepts designed for the Mexican palate
Among the products developed specifically for the local market, Barentz will showcase a lemon-flavored beverage enriched with creatine, collagen, and soluble fiber; a clear mango-flavored beverage with protein, collagen, creatine, and fiber; corn snacks enriched with protein and fiber; a sweet tamale fortified with protein; a chipotle dip with reduced sodium; and peanuts coated for added crunch and the benefits of plant-based protein. The common denominator is clear: to take formats that are already part of the Mexican consumer's daily life and enhance their nutritional profile without altering their sensory identity.
A bet that coincides with the current market situation
Barentz's strategy aligns with trends already dominating the 2026 food innovation agenda. Protein has solidified its position as the primary driver of product development in the region, not so much for its novelty but for its ability to deliver multiple benefits within a single formulation: in the last year, new food and beverage launches claiming high protein content grew by more than 32% globally. Meanwhile, fiber is emerging as the next major functional platform in markets where less than 10% of the population meets the recommended daily intake of this nutrient, presenting a significant opportunity for reformulation.
The commercial backing behind this trend is compelling: the global market for functional food ingredients was valued at more than $100 billion in 2025 and is projected to grow at an annual rate of close to 6.7% until 2035, while in Mexico specifically the functional food market is advancing at a compound annual rate of 7.1%, with an estimated expansion from $3.35 billion to more than $5.4 billion between 2023 and 2030.
Formulation as a bridge between science and commerce
“Consumers are looking to get more from the foods and beverages they already enjoy, whether it’s increased protein or fiber, functional benefits, or a cleaner label,” said Julio Rendon, Managing Director of Barentz Mexico, emphasizing that the real challenge for manufacturers is delivering these improvements in a commercially viable way. With a presence in more than 70 countries, a network of laboratories and formulation centers across three continents, and annual revenue of approximately €2.38 billion, Barentz aims to position itself as a technical partner for the Mexican industry in the race to transform emerging consumer trends into shelf-ready products, without sacrificing the sensory preferences that sustain long-term brand loyalty.
