Keywords
functional beverages
conscious consumption
bioactive compounds
How to Cite
Abstract
The relationship between biotechnology, health, and beverage consumption has undergone important transformations driven by scientific advances, changing consumer behavior, and growing concerns about sustainability and well-being. This study aimed to analyze the scientific advances that characterize the “new era of beverages,” considering the interface between biotechnological innovation, functional properties, and contemporary consumption patterns. An integrative literature review was conducted using PubMed, Scopus, Web of Science, and ScienceDirect databases, complemented by institutional and market reports published between 2015 and 2025. After applying eligibility criteria, 56 documents were included. The findings revealed growth in the low- and no-alcohol beverage market, expansion of functional fermented beverages, and increased use of advanced fermentation technologies, including nonconventional yeasts and controlled fermentation processes. Bioactive compounds found in fermented beverages demonstrated antioxidant potential and microbiome-modulating effects, although clinical evidence remains limited. Sustainability emerged as a strategic axis, particularly through the valorization of agro-industrial by-products and adoption of circular economy practices. It is concluded that the integration of biotechnology, health, and sustainability is reshaping the beverage sector by promoting products that are more functional, sustainable, and aligned with contemporary demands for conscious consumption.
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Copyright (c) 2026 Albimara Hey Pereira, Renato Koch Colomby, Rajan Techio de Araújo, Mariangela Gobatto, Maria Albertina Álvares Marques, Guilherme Semionato Galicio, Francieli Assunção, Emerson Carraro, Cassiana de Melo Langer, Aline Tiecher Marin, Ricardo Aparecido Pereira (Author)