Three innovation trends shaping food

Cargill also points to three innovation trends it believes will shape the future of food in the year ahead, according to Chief Technology Officer Florian Schattenmann:

• Artificial intelligence: Cargill says AI is helping food and agriculture operate more efficiently, from strengthening supply chains to introducing new products to market significantly faster, as pressures on global nutrition systems intensify.
• Fermentation: The company describes fermentation as an established and versatile technology that is unlocking new proteins, probiotics, and functional ingredients, with Cargill pairing long-standing experience with modern scientific tools to scale solutions that expand everyday nutrition.
• Longevity and wellness: Cargill says consumers are increasingly seeking foods rich in protein, fiber, and purposeful nourishment, with innovation moving toward options that support sustained wellness while fitting into modern lifestyles.

Eggs and the egg value chain

Cargill also highlights eggs as “one of the most efficient and accessible sources of high-quality protein,” noting that rising global demand is reinforcing their role as a familiar and scalable nutrition option. The company points to eggs supporting school meals, farmer livelihoods, and food systems in many regions, and says it is working with farmers and driving innovation across the egg value chain to help ensure reliable access for communities worldwide.

“Healthy gut, healthy herds” focus in animal nutrition

For animal agriculture, Cargill emphasizes the role of animal nutrition in supporting food systems and growing protein demand. The company highlights micronutrition solutions as a way to promote gut health, helping livestock perform in diverse environments and contribute to reliable protein supplies.

Cargill says its Animal Nutrition & Health business continues to invest in micronutrition innovations intended to strengthen production capacity. It adds that these science-based solutions are designed to support animal welfare, enhance farmer livelihoods, and strengthen food systems.

Fermentation in everyday ingredients

Fermentation also features as a cornerstone of modern nutrition, according to Cargill. The company says it uses fermentation to develop ingredients that support everyday nutrition, reduce calories, and enhance flavor in foods consumers already enjoy. Examples mentioned include Epicor (a fermentation-based ingredient used in immune support supplements), no-calorie sweeteners, and naturally developed sour flavor profiles used in snacks and candy.

Recognizing innovation in supply chains

Finally, Cargill points to its 2026 BIG Innovation Award as a signal of how automation, data, and advanced analytics are being applied across food and agriculture to strengthen domestic supply chains, improve efficiency, and support reliable access to food and ingredients. The company says these solutions help food move more consistently through complex supply chains, connecting farmers, manufacturers, and customers across regions.