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25 April 2025

Flavors of the Earth: Bioprospecting and Potential of Agricultural Ingredients in Yogurt Production with a Focus on Sustainability, Quality, and Technological Innovation

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1
Postgraduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-240, Brazil
2
Integrated Food and Nutrition Center (CIAN), Faculty of Nutrition, Fluminense Federal University (UFF), Niterói 24020-140, Brazil
3
Postgraduate Program in Applied Health Products (PPGCAPS), Faculty of Pharmacy, Fluminense Federal University (UFF), Niterói 24020-140, Brazil
4
Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro 20270-021, Brazil
Foods2025, 14(9), 1497;https://doi.org/10.3390/foods14091497
This article belongs to the Special Issue Recent Advances in Functional Components in Plant-Based Foods
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Abstract

There is a growing interest in promoting health and improving quality of life, which has led consumers to prefer foods that offer not only basic nutrition but also additional health benefits. In this space, yogurt has gained increasing attention due to its potential to deliver bioactive compounds and improve overall consumer well-being. As a fermented dairy product consumed globally, yogurt serves as an effective dietary base for nutritional enhancement through the incorporation of a wide range of primary agricultural products, including fruits, vegetables, cereals, and their respective by-products, including peels, seeds, and pomace. This review provides an overview of recent advances in yogurt biofortification using primary agricultural matrices and agro-industrial by-products within the framework of sustainable food systems and the circular economy. Significant increases in antioxidant activity and final phytochemical content are observed after the addition of ingredients to yogurt. Enrichment with dietary fiber from fruit peels or pomace also improved syneresis control and viscosity of the products. The microbiological viability of probiotic strains was maintained or increased in most formulations, and sensory acceptance remained favorable with enriched yogurts. These findings highlight the potential of agricultural matrices to enhance yogurt functionality, promoting sustainability and reducing food waste.

1. Introduction

In the face of the global environmental emergency, driven by the depletion of resources, the food industry is becoming increasingly aware of the importance of adopting sustainable practices with a view to reducing waste [1]. In the traditional food processing and production model, companies collect and extract resources, transforming them into final products that are eventually used by the end consumer, and their by-products are largely discarded. Currently, companies are becoming increasingly aware of the risks associated with this production model.
In recognition of this movement, there is a growing search for an industrial model that dissociates this “recipe” and establishes action plans to eliminate food waste using a model based on the concept of a circular economy in food production, but which also goes hand in hand with the Sustainable Development Goals (SDGs), implemented in 2015 by the United Nations (UN) 2030 Agenda [2].
The circular economy goes far beyond the recycling of materials, involving the adoption of different flows that allow rethinking the use of resources with a view to (FAO) promoting sustainable practices in the precision agriculture niche, where agri-food waste, co-products, and by-products become protagonists and are essential for the promotion of food diversity and security [3,4].
Agri-food products and by-products generated throughout the agricultural and horticultural food processing chain contain numerous nutritional and bioactive components that can be used in the incorporation and development of innovative food products, aiming to reduce waste, provide a more efficient flow, and improve the overall sustainability of food systems [5,6].
It is known that the food sector faces challenges related to consumer satisfaction, reflecting a growing trend that prioritizes nutritional, sensory, and health aspects of products that undergo some degree of industrialization [7]. The development of new food products increasingly focuses on health and practicality, leading these companies to seek innovations that meet these requirements efficiently, with a certain emerging “content” [8,9]. This pattern is especially noticeable in the dairy industry and its derivatives market. Because they have a versatile base both sensorially and technologically speaking, which allows for different forms of presentation, dairy products are widely used to incorporate by-products from different industrial segments, including horticulture, encouraging the inclusion of these components in formulations that are already conventionally accepted by the general population, such as yogurts and dairy drinks [10]. For products with greater nutritional value and physical–chemical quality required by law and the market, their enrichment is discussed through the incorporation of natural ingredients with improved functional and phytochemical properties in a movement known in the industry as “Bioprospecting” [11].
Bioprospecting involves the identification and exploitation of natural resources for commercial purposes [12], generating interest among manufacturers in incorporating their concepts into the development of new products that have market potential but also meet the demands of sustainability and consumer acceptability, as previously discussed, making it necessary to think of bioprospecting as a tool to find more sustainable solutions for food production and processing and to shorten the gap between these aspects [13,14,15].
The inclusion of direct products and plant by-products, for the formulation of yogurts, for example, is in line with the guidelines of the Food and Agriculture Organization of the United Nations (FAO), which encourage sustainable practices in the food industry to minimize waste and optimize the use of resources and inputs [16]. However, the integration of some primary and by-products of plant origin into yogurts still faces technical and sensory challenges that need to be overcome to ensure consumer acceptance and the commercial viability of the formulated product, requiring the promotion and improvement of production technologies.
In this scenario, this article describes the current panorama of the processing and production of bioenriched yogurts, providing timely updates through bibliographic research and critical analysis with a qualitative and exploratory approach [17,18] on how new products are being formulated, from the emerging perspective of the circular economy, bioprospecting, and the waste reduction of direct/primary products (pulps, juices, extracts and flours) and by-products (peels, seeds, pulps, press cakes) from horticultural production (fruits, vegetables, legumes, spices, etc.), aiming to reduce their environmental and economic impact. It is noteworthy that these products can be incorporated as ingredients in foods with functional appeal or with nutraceutical potential. These solutions align with the concept of a circular bioeconomy, allowing for the reduction of environmental, social, and economic costs, increasing economic competitiveness, and alleviating poverty and hunger [19].

2. Methods

This review may provide some new insights into the nutritional, functional, sensory, and technological aspects of new dairy products formulated under the emerging perspective of a circular economy, bioprospecting, and waste reduction of products from horticultural production. This may lead to new explorations of the relationship between the addition of these “actors” and the quality of the final product. The methodological planning involved the following steps: (a) definition of the research problem; (b) careful selection of databases to search for relevant studies published in the last decade; (c) establishment of inclusion and exclusion criteria; and (d) critical analysis and discussion of the findings. Although this is not a systematic review, the search for greater transparency and traceability in data collection was supported by principles adapted from the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) methodology, especially with regard to the stages of identification, screening, eligibility, and inclusion of studies [20].
The search was carried out in the following databases: Google Scholar©, SciELO©, ScienceDirect©, PubMed©, Scopus©, and Web of Science©, covering publications between 2013 and 2025. The following descriptors and combinations were used: “dairy products”, “yogurt”, associated with terms such as “lactic fermentation”, “consumer market”, “bioenrichment”, “fortification”, “nutritional composition”, “chemical composition”, “bioactive compounds”, “antioxidant capacity”, “technological properties”, “functional properties” and “biological properties”. The following were considered for inclusion: original articles and reviews, published in Portuguese, English, or Spanish, available in full (with free or paid access). The following were excluded: abstracts, works published in event proceedings, course completion papers (TCC), dissertations, theses, and articles that were not in the selected languages.

3. Food Production, Waste, and Sustainability: Bases for the Valorization of Ingredients Obtained from Agricultural Processing

By 2050, the demand for food matrices is expected to increase significantly, by approximately 55%, due to factors related to population growth, the economic development of developed and underdeveloped countries, and urbanization [2,21]. However, this massive expansion will have negative effects on a wide range of sectors, such as biodiversity, the economy, and even health systems. In this context, it is imperative that the increase in food supply be accompanied by public policies and sustainable production strategies, where such approaches must incorporate principles of the circular economy, favoring practices that reduce environmental impact and, at the same time, meet the technological and consumption demands of contemporary society [21]. In order to minimize consistent losses related mainly to inadequate management, poor drainage, and food waste, it is widely considered to adopt strategies that aim to reduce production costs but at the same time contribute to increasing the efficiency and optimization of food systems, strengthening biodiversity, and improving aspects related to food security [21,22,23].
Food waste is a global issue. Estimates suggest that more than US$ 1 trillion in food is wasted each year, which represents more than one-third of all food produced globally, using more than a quarter (28%) of the world’s agricultural area. In the context of biodiversity, food waste is also responsible for about 8–10% of greenhouse gas emissions [21,23]. As environmental impacts accumulate throughout the life cycle of food products, food waste at the consumer level represents the greatest burden on the survival of civilization. It sheds light on the magnitude of food waste and the prevalence of household food waste across all continents, regardless of country income levels [23]. This growing attention to food loss and waste is reflected in the SDGs, which are defined in the UN 2030 Agenda [2]. Specifically, goal #12 aims to halve global food waste per capita at retail and consumer levels and reduce food losses along production and supply chains (including post-harvest losses at all stages of production/consumption) by 2030. Reducing food loss and waste can also contribute to achieving other SDGs, such as #2 “Zero Hunger”, SDG #6 “Sustainable Water Management”, SDG #13 “Climate Change”, and SDG #15 “Terrestrial Ecosystems, Forests, Biodiversity” [2]. Recognizing this universal problem, the industry has been joining forces with the scientific community, focusing increasingly on the optimization and use of agro-industrial resources, such as direct products and by-products. There is a growing interest in research on the formulation of new products incorporating elements derived from agricultural practices and their potential benefits.

4. Technological Advances and Market Projections in the Dairy Industry for New Products at the Interface of Bioprospecting and the Circular Economy

In the broader context of the management of agro-industrial products and by-products, technological advances stand out, creating an interface in the axes of biodiversity and circular economy, which fosters the practice of Industry 4.0 in the development of new food products in the industrial framework. Industry 4.0 is transforming the production sector in general, and the food sector is no different [24]. Through the integration of intelligent, interconnected, and independent systems that revolutionize traditional production practices and drive the adoption of innovations that address the sustainability and healthiness of products, as required in the current market scenario [25], technologies such as artificial intelligence and robotics improve supply chain efficiency, reduce waste and risks, and increase traceability and food safety, which are essential aspects of guaranteeing product quality and minimizing environmental impacts [26,27].
In this scenario, bioprospecting emerges as a promising strategy for the discovery of new bioactive compounds from natural sources, including primary products and agro-industrial by-products derived from vegetables and fruits. The search for bioactive compounds with functional properties, such as flavonoids, polyphenols, prebiotic fibers, and other components, allows the development of healthier and more nutritious formulations while contributing to the sustainability of the production chain. In addition to enriching the nutritional composition of foods, bioprospecting allows the valorization of these products by transforming them into ingredients, reducing waste, and encouraging practices that enhance the circular economy [28,29].
The incorporation of these ingredients rich in bioactive compounds into food matrices not only improves the properties (technological and nutritional) of the products but also provides health benefits to consumers and new sensory experiences [29]. This advancement has driven innovations in food formulation, which seek to differentiate themselves in the market by offering improved technological, sensory, and bioactive properties and experiences [30,31]. From this perspective, the dairy industry exemplifies this evolution well by developing bioenriched yogurts and dairy drinks [11,32].
These advances demonstrate that the contradiction between science, technology, and innovation has been a fundamental pillar for the development of healthy and sustainable products, mobilizing a rearrangement of industries in this movement. By supporting productive efficiency, innovation in obtaining new ingredients, and the implementation of strategies to reduce environmental impacts, the food industry is moving towards a more sustainable model in which technology and bioprospecting become essential and complementary allies in promoting health and creating more natural and beneficial products for the consumer [33,34]. It is worth noting that a sedentary lifestyle, poor eating habits, and the profile of modern diseases are worrying factors for the current generation, as it is already known that these behaviors determine their quality of life, in general, as well as their longevity [35,36,37], which generates concerns about maintaining health; combined with advances in health studies, this population is led to seek healthier foods, encouraging the redesign of the most diverse market segments [38].
The size of the dairy market is estimated at US$ 620 billion in 2024 and is expected to reach US$ 768.80 billion by 2029, with a growth of 4.40% during the forecast period 2024–2029 [39]. The growth of the segment is attributed to the consumption of food prepared outside the home, with greater nutritional and sensory appeal [38,40].
Among the most popular and culturally relevant functional products are fermented dairy products, especially yogurt, which combine tradition, nutritional value, and unique technological properties [41]. Yogurt is produced by fermenting natural milk (from cows, buffaloes, and goats, for example) with specific bacterial cultures, such as Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, which metabolize lactose (milk sugar) and generate lactic acid, which is responsible for the sensory characteristics of the product [14,42]. This technological evolution and innovation perceived in the dairy industry has allowed the development of improved yogurt formulations, adjusting the composition of the ingredients to improve nutritional, technological, and sensory properties. Furthermore, bioprospecting has been a fundamental strategy in the reformulation of already commercialized products, allowing the incorporation of functional components derived from the horticultural industry and promoting the sustainability and use of these matrices [11,32].
The production of bioenriched yogurts illustrates how the convergence of science, technology, and innovation can create products that meet market and sustainability demands. The new production standard, through the advancement of technologies brought by Industry 4.0, favors the production of improved yogurts since their production involves the rigorous control of factors such as the quality of the base raw material, choice of starter cultures, fermentation equipment, temperature, and processing time, ensuring probiotic specifications and the standardization of the sensory characteristics of the final product [14,15]. The yogurt market has also diversified to meet different consumer profiles, including options such as traditional, Greek, shaken, drinkable, and frozen yogurt, each with variations in texture, acidity, protein content, and biological benefits and specific phytochemical enhancement [15]. This segmentation reinforces the importance of research and innovation to develop products aligned with consumer demands, maintaining a balance between flavor and functionality without sacrificing sustainability in their processing.
In this way, the combination of bioprospecting, technology, and the innovative formulation of new products for the food market allows production sectors, especially the dairy sector, to increase their competitiveness, especially in the segment of foods with functional appeal, by adding nutritional value and promoting conscious and sustainable consumption. By integrating nutritional enrichment strategies and technological control, the yogurt industry exemplifies how innovation can contribute to the creation of products that meet the needs of consumers and the environment.

6. Limitations and Challenges of Bioprospecting in the Dairy Segment

The enrichment of yogurts with vegetable ingredients promotes a series of modifications in the physicochemical, microbiological, and sensory properties of the product, as we have seen previously. These changes can be advantageous when well balanced, but they require strict control to ensure the stability and acceptance of the yogurt by the consumer. However, there is some skepticism regarding the credibility of functional food claims. The regulation of functional and enriched foods varies from country to country and can directly impact the commercial viability of bioenriched products [105]. In Brazil, for example, the National Health Surveillance Agency (ANVISA) establishes that any product with functional claims must have scientific proof and meet minimum standards of composition and food safety [106,107]. In the United States, the Food and Drug Administration (FDA) adopts similar guidelines, requiring that health benefits be proven by clinical studies and that the product be properly labeled to avoid fraudulent claims to the consumer. In the European Union, the European Food Safety Authority (EFSA) imposes strict requirements for the approval of new ingredients with functional claims, which may make it difficult for products with this more “innovative” profile to enter the market [106].
In addition to regulatory challenges, the commercial acceptance of enriched yogurts depends on the consumer’s willingness to pay for these products, since consumers are increasingly inclined to choose foods that offer health benefits, even if they cost a little more [38]. However, the price needs to be carefully balanced so that the additional cost of the formulation does not drive away potential buyers.
The bioenrichment of yogurts with vegetable by-products represents an innovative solution to promote the improvement of emerging niches presented by the world population, anchored in sustainability and added nutritional value with a focus on healthiness. However, to ensure consumer acceptance and the commercial viability of these products, it is essential that the industry invests in research and development to optimize formulations, ensure sensory stability, and comply with international regulations. Furthermore, marketing strategies that emphasize the health benefits and sustainability of these products can strengthen their market position, making them a preferred choice for consumers concerned about healthy eating and environmental impact. In this way, yogurts enriched with plant-based by-products can play a key role in building a more sustainable and innovative food system.

7. Conclusions, Future Projections, and Highlights

Technological prospecting is increasingly vital to guide strategic decisions in the food sector, especially for organizations and niche industries that want to navigate a competitive technological landscape. By actively engaging in technology exploration, companies can anticipate future trends and prepare to adapt proactively. This vision allows them to maintain a competitive advantage, optimizing time and resources in a constantly evolving market environment.
Looking to the future, the dairy market, particularly the yogurt segment, is experiencing continued growth. Advanced technology allows consumers to easily access detailed information about products, promoting greater awareness about the origins of products and the sustainability practices involved in their production, which is shaping market expansion. In short, leveraging technological advances for strategic planning and meeting consumer demands in terms of transparency and sustainability will be crucial to sustaining growth and competitiveness in the dairy industry.

Author Contributions

Conceptualization, C.E.d.F.C., F.A.T.F.L. and A.J.T.; methodology, C.E.d.F.C., F.A.T.F.L. and A.J.T.; validation, C.E.d.F.C., F.A.T.F.L., A.G.C. and A.J.T.; formal analysis, A.J.T.; investigation, C.E.d.F.C., S.T.S., M.E.F.T., M.d.B.E.C., A.G.C., F.A.T.F.L. and A.J.T.; resources, C.E.d.F.C. and A.J.T.; data curation, C.E.d.F.C. and A.J.T.; writing—original draft preparation, C.E.d.F.C., S.T.S., M.E.F.T., M.d.B.E.C., A.G.C., F.A.T.F.L. and A.J.T.; writing—review and editing, C.E.d.F.C. and A.J.T.; visualization, C.E.d.F.C. and A.J.T.; supervision, A.J.T.; project administration, A.J.T.; funding acquisition, A.J.T. All authors have read and agreed to the published version of the manuscript.

Funding

This research was funded by the Research Support Foundation of the State of Rio de Janeiro (FAPERJ; E26. 210.141/2023, 200.382/2023), CNPq (311805/2023-0), and Coordination for the Improvement of Higher Education Personnel (CAPES) for scholarship.

Institutional Review Board Statement

Not applicable.

Data Availability Statement

No new data were created or analyzed in this study. Data sharing is not applicable to this article.

Conflicts of Interest

The authors declare no conflicts of interest.

Abbreviations

FAOFood and Agriculture Organization
pHHydrogen potential
MinMinutes
gGrams
mLMilliliters
wWeight
LLiter
ROSOxygen species
DPPH2,2-difenil-1-picrilhidrazil
FRAPFerric reducing antioxidant power
ABTS2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)
ANVISANational Health Surveillance Agency
EFSAEuropean Food Safety Authority

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