Ingredients for the future: how 2025 is shaping the food industry
Russia hosted the 30th anniversary exhibition “Agroprodmash-2025,” which brought together leading players in the food industry. The results revealed the main directions and key trends that will determine the development of the industry in the coming years.
Key decisions of the exhibition
The Russian food ingredients market is entering a phase of profound transformation.
The focus is on innovative and localized ingredients for meat, dairy, bakery, confectionery products, and beverages. Of particular interest were components for functional foods, including dietary fiber, probiotics, and proteins that have undergone clinical trials in Russia.
Once again, the focus was on technologies for growing and deep processing amaranth, Jerusalem artichoke, and industrial hemp.
Working solutions for the production of gluten-free products, new extrusion technologies, quality control using AI, as well as modern lines for automation and robotization of production were presented.
The parallel program of the exhibition discussed mechanisms of state support, localization of raw materials, and investment models for the development of domestic ingredient production in the Russian Federation.
Among the novelties were biosensors for freshness control, personalized mixes, and ingredients for anti-aging and sports nutrition.
Key trends
The presentation by Vladlena Kotsyuba, R&D Director at TFS Ingredients, on “Top 10 Key Ingredients for the Confectionery Industry” attracted particular attention from forum participants. The expert shared practical solutions and analysis of the modern challenges that food industry technologists face on a daily basis: from the need to adapt recipes to clean label and new labeling standards to the search for stable functional solutions when localizing the raw material base.
Localization of the raw material base and technological sovereignty are key issues.
Import substitution through biotechnology: fermented proteins, cell cultures, postbiotics, and prebiotics produced domestically.
Sustainable growth in the categories of plant proteins, functional beverages, fibers, natural extracts, and clean label ingredients.
Widespread implementation of AI and digital solutions — from quality control to process robotization.
Boom in functional complexes with antioxidant, immunostimulating, and sensory properties — especially in the healthy, children's, and sports nutrition segments.
Growing interest in natural flavor solutions: spices, herbal extracts, vegetables, and the spicy flavors of Southeast Asia and Latin America are shaping new directions in the flavor palette.
Active development of innovations for meat processing, confectionery, and beverages—from natural fat substitutes to plant-based protein enrichers and structuring agents.
Solutions for the ready-made food market and dark kitchens constitute a separate category with high growth potential. The exhibition showcased ingredients and semi-finished products with high technological sophistication, extended shelf life, and stable texture, specially adapted for delivery.
The dark kitchen format is actively developing in Russia: in the Moscow region, the share of restaurants with dark kitchens has reached 13.5%, which is the highest figure in the country. The production of meat culinary products in 2024 reached a record level of 217,800 tons (+22.2% compared to last year).
Industry challenges
The shortage of personnel is partially offset by the digitization of production and the introduction of robotic solutions.
Raw material dependence and logistical constraints are driving the development of deep processing in the agro-industrial complex and R&D.
Tighter labeling and ingredient transparency standards. New requirements came into force at the end of 2024, strengthening controls on the origin of ingredients and the accuracy of claims made on products labeled as “eco,” “bio,” or “environmentally friendly.”
In the dairy category, there is active discussion about the quality of raw materials and the availability of starter cultures.
Growing popularity, further development of new formats for ready-made meals, and solutions for preserving freshness and safety
Prospects: localization, R&D, and health as a strategy
Approved on February 28, 2024, by Russian President Vladimir Putin, the Russian Federation's Strategy for Scientific and Technological Development includes “the creation of safe and high-quality, including functional, food products” as one of its priority areas and is being successfully implemented. The Russian food sector is demonstrating high adaptability and a transition to sustainable growth. The biotechnological base is strengthening, local production chains are forming, and interest in healthy and functional foods is growing.
In the coming decade, the key tasks for the industry will be:
launching the production of critically important ingredients within the country;
the development of personalized solutions;
the expansion of export potential through unique Russian developments.
Customers are increasingly looking not just for ingredients, but for scientifically based solutions. We are seeing high interest in concepts with proven effectiveness, from supporting the microbiota to managing metabolism.
The largest exhibition confirmed that the Russian food industry is undergoing a phase of technological renewal. By 2030, the direction of development is clear: healthy nutrition, eco-friendly packaging, digitalization, and technological sovereignty will form the basis of the country's new food model.