Press Release

SIAL PARIS 2026 REVEALS THE KEY FOOD TRENDS SHAPING 2026 AND UNVEILS THE PROGRAMME FOR ITS NEXT EDITION

Just a few months ahead of SIAL Paris 2026, the world’s leading event for the food industry, discover the major trends shaping the future of food.

SIAL INSIGHTS 2026 TREND REPORT

Every two years, SIAL delivers an exclusive, in-depth analysis of the global food and foodservice market, centred around one key question: how will we eat in 2026?

The SIAL Insights 2026 Trend Report offers a new perspective on the major forces shaping the future of food—from product innovation through to changing consumer behaviour.
This unique analysis identifies 10 key trends, drawing on the combined findings of three major international studies:

• Kantar’s Food 360™ study, conducted exclusively for SIAL Paris every two years, analysing consumer behaviour.
• The Global Food Innovation Barometer by ProtéinesXTC, specialists in food innovation and product development.
• Targeted market studies (FMCG, retail, foodservice and digital) conducted by Circana.

From the enduring importance of pleasure in food to the rise of personalisation, inclusivity and hyper-functionality—and the transformation of innovation itself—this new report distils the complexity of today’s food landscape into ten powerful insights.

Eating in 2026: 10 key trends decoding the complexity of the global food market

Confirmed insights
1. Healthy food: fuel for a high-performing body
Functional food has become mainstream. Consumers increasingly choose products based on measurable health benefits, protein, fibre, immunity, digestive health and energy, rather than simply natural ingredients. Personalised nutrition and the impact of GLP-1 treatments are also reshaping food innovation.

2. The “gut brain”: food for mental wellbeing
Nutrition is becoming closely linked to emotional and mental health. Consumers are seeking foods that support better sleep, stress management, cognitive performance, hormonal health and healthy ageing, bringing wellbeing into everyday grocery shopping.

3. Pleasure as a conscious experience
Food remains a source of pleasure, but consumers increasingly seek premium, sensory and memorable experiences. Bold flavours, texture, intensity and culinary discovery are becoming key drivers of innovation.

4. Global engagement becomes personal
Sustainability is evolving from broad environmental ideals to practical everyday actions. Consumers increasingly prioritise lower carbon footprints, local sourcing, simpler ingredients and affordable responsible products over traditional “natural” or organic claims.

5. Plant-based moves into a new phase
Plant-based eating is no longer only about replacing meat. Consumers are embracing a wider variety of plant ingredients, legumes and vegetables as part of a flexible, balanced diet, while meat consumption remains resilient in many markets.

6. Individualisation becomes the new standard
Consumers expect food to reflect their personal biology, lifestyle, age and preferences. Products are increasingly tailored to specific nutritional goals, life stages and eating occasions.

7. The end of the fixed mealtime?
Traditional meals are not disappearing, particularly in Europe, but eating habits are becoming more flexible. Healthy snacking and smaller eating occasions are growing alongside conventional meals, with convenience and functionality driving demand.

Emerging insights

8. Accessible added value
As inflation continues to affect spending, consumers still expect quality, health and sustainability—but at affordable prices. Innovation is increasingly focused on delivering added value through accessible premium products, smaller formats and anti-waste solutions.

9. Digital reshapes food choices
Digital channels are becoming a crucial part of the food journey. Social media, influencers, online recommendations and digital services increasingly influence product discovery, restaurant choices and purchasing decisions, putting pressure on brands to be visible online as well as on shelves.

10. Inclusive innovation
Inclusivity is moving beyond compliance to become a commercial opportunity. Consumers expect food and foodservice to cater for a wider range of dietary needs, health conditions, cultural preferences and lifestyles, while also valuing socially responsible brands and accessible product choices.

The five overarching themes
The report concludes that these ten insights are united by five broader shifts that define food in 2026:

• Health is becoming increasingly functional and personalised.
• Pleasure remains central, but is more experiential and premium.
• Individualisation is influencing almost every aspect of food innovation.
• Value now means balancing affordability with meaningful benefits.
• Innovation is increasingly driven by digital influence, inclusivity and practical sustainability.

INNOVATION, TRENDS AND BUSINESS: THE MUST-ATTEND HIGHLIGHTS OF SIAL PARIS 2026

From 17–21 October 2026, SIAL Paris returns to Paris Nord Villepinte, bringing together the entire global food ecosystem.

This new edition will showcase the innovations, market transformations and business opportunities shaping the future of the industry, at a time when consumer expectations, economic challenges and food transitions are evolving faster than ever.

Among this year’s highlights, SIAL Innovation will celebrate its 30th anniversary, reinforcing its position as the international benchmark for identifying the products, services and concepts that will define tomorrow’s food market.

Innovation will also be showcased through the presence of more than 650 start-ups, including 150 exhibitors gathered within a dedicated Start-up Village, giving visitors privileged access to the emerging solutions reinventing every stage of the food value chain.

As the industry’s challenges increasingly demand collaboration and shared expertise, SIAL Paris 2026 will also feature an extensive programme of Summits, Talks and conferences, bringing together experts, decision-makers, manufacturers, retailers and entrepreneurs from around the world.

These sessions are designed to inspire collective thinking, decode the major transformations reshaping the food industry and provide practical responses to the economic, societal, technological and environmental challenges facing the sector.

The 2026 edition will also introduce several dedicated feature areas exploring the industry’s latest developments.

SIAL for Change will expand to further support businesses in their sustainability and transformation journeys.

The new SIAL Street Food Lab will spotlight the latest trends in street food, food-to-go and out-of-home dining, while SIAL Bakery will celebrate innovation and expertise across the worlds of bread, viennoiserie and pastry.

Together, these new features have been designed to inspire visitors, encourage

SIAL DECODES AND INSPIRES

SIAL Paris is a hub for inspiration and strategic intelligence, helping food industry professionals understand the major transformations shaping the sector. In a fast-changing environment, where consumer expectations, technologies, and markets are evolving at pace, the exhibition provides the insights needed to step back, broaden perspectives, and make informed strategic decisions.

Through a rich programme of conferences across multiple stages including the SIAL Global Summits and expert-led content featured in the SIAL Talks, attendees gain valuable insights, fresh perspectives, and practical takeaways to help shape the future of their business.

SIAL Talks
Taking place throughout the five days of SIAL Paris 2026, SIAL Talks will bring together leading experts, food manufacturers, retailers and foodservice professionals to explore the biggest issues shaping the future of the global food industry. Each 30-minute session offers practical insights and forward-looking analysis on topics including consumer behaviour, artificial intelligence, innovation, international trade and sustainability.

Programme highlights
Feeding an Ageing World: The Next Growth Driver for the Food Industry
Saturday 17 October | 12:15–12:45
An exploration of the rapidly growing senior consumer market and the innovation opportunities it presents, highlighting how the needs of older consumers are becoming an increasingly important driver for the food industry.

Asia: Capturing the World’s Fastest-Growing Food Markets
Sunday 18 October | 14:45–15:15
Organised by the SIAL Network, this session examines the major growth opportunities across Asia, from China to Southeast Asia, and explores the trends driving one of the world’s most dynamic food markets.

How to Stand Out with Your Export Strategy
Monday 19 October | 11:15–11:45
Organised by Agropole, this conference provides practical guidance on building a successful international expansion strategy, covering market selection, local adaptation and creating a competitive value proposition.

SIAL Insights: Understanding the Trends Shaping the Food Market
Monday 19 – Wednesday 21 October | 12:00–12:30
Experts from Circana, Kantar and ProtéinesXTC present the latest findings from the SIAL Insights programme, analysing evolving consumer expectations and the major trends influencing the global food market.

Ultra-Processed Foods: A Key Challenge for the Food Industry
Tuesday 20 October | 16:15–16:45
A discussion examining the definition of ultra-processed foods, the challenges surrounding them and practical approaches for manufacturers seeking to respond to changing consumer expectations.

SIAL Global Summits
Designed as SIAL Paris’ premium conference programme, the SIAL Global Summits bring together international decision-makers, industry experts and thought leaders for in-depth discussions on the major transformations affecting the food industry. Each Summit runs for 2.5 hours, providing strategic analysis and practical insights into the technologies, consumer shifts and global challenges shaping the future of food.

2026 Summit themes
Feeding a World Under Pressure – Monday 19 October | 10:30–13:00
Exploring how the global food industry can adapt to environmental, geopolitical and supply chain challenges while ensuring long-term resilience.

Food Intelligence: Redefining the Value Chain – Monday 19 October | 14:00–16:30
A look at how artificial intelligence, digital technologies, data and platforms are transforming every stage of the food value chain.

The Era of Personalised Nutrition – Tuesday 20 October | 14:00–16:30
Examining how advances in science and technology are driving increasingly personalised approaches to nutrition and reshaping consumer eating habits.

Paris, July 2026

Press Release

SIAL PARIS 2026: THE EVENT THAT SHEDS LIGHT ON AND ACCELERATES THE GLOBAL FOOD BUSINESS

SIAL Paris will return to Paris Nord Villepinte from 17 to 21 October 2026. The 2026 edition is set to be the most ambitious in the show’s history, surpassing an already record-breaking 2024 event and further cementing its status as the global leader of the food industry. A true global benchmark for food industry professionals, SIAL Paris once again positions itself as a powerful business accelerator, an unparalleled showcase for major innovations and a strategic observatory of the trends shaping the future of food worldwide.
With 85% of exhibition space already booked, up to 8,000 exhibitors expected, 295,000 professionals and more than 280,000 m² of exhibition space spanning 10 key sectors, SIAL Paris 2026 confirms not only its exceptional international reach, but also the renewed confidence and long-term commitment of companies across the entire food value chain.

A STRONG COMMERCIAL DYNAMIC AND A HIGHLY INTERNATIONAL SHOW

Nine months ahead of opening, SIAL Paris 2026 is posting particularly strong commercial indicators. Already, more than 260,000 m² of exhibition space has been sold, representing an increase of +16% compared with the previous edition at the same stage. Several sectors are already close to capacity, including grocery products, fine food, meat, poultry, delicatessen, cereals, pulses, fruit and vegetables.
At the same time, other universes – such as multi-product grocery, sweet goods, frozen products and beverages – are showing strong recruitment momentum, contributing to a renewed and diversified offer. Italy, Spain, Türkiye, Greece and France currently form the Top 5 exhibiting countries, reflecting the strong mobilisation of major European exporting nations.

INNOVATION AT THE HEART OF STRATEGY
In 2026, SIAL Paris is more determined than ever to place innovation at the core of its strategy. SIAL Innovation, which will celebrate its 30th anniversary, is reinventing itself with a new design and an enriched experience. It now fully integrates SIAL Taste, placing tasting at the heart of the innovation journey and offering visitors the opportunity to see, understand and experience the food of tomorrow.
More than 650 startups are expected at the show, including around 150 gathered within the SIAL Start-up area, highlighting emerging projects that are transforming the food industry. A dedicated Startup Pitch stage will give young companies increased visibility and direct access to investors, buyers and partners.

SIAL Paris 2026, there’s still time to register!
SIAL Paris 2026 There is still time to register! Companies wishing to participate in the next edition of SIAL Paris can find all the necessary information on this page: https://www.sialparis.com/en/pratical-info/contact

INSPIRATION, INSIGHT AND THOUGHT LEADERSHIP
Beyond business, SIAL Paris stands as the world’s largest food industry trade show and the leading international platform to discover, experience and understand innovation across the sector. A true global benchmark, it brings together the entire agri-food ecosystem to shape the future of food on an international scale.
As a major hub for inspiration and forward-thinking dialogue, SIAL Paris brings together international experts, researchers, executives and decision-makers through SIAL Summit and SIAL Talks to decode market transformations, challenge existing models and anticipate the future of the industry.

Key topics include:
– The food systems needed for 2030, addressing food sovereignty, climate change and sustainable value chains
– Data, traceability and artificial intelligence redefining agri-food systems
– New consumer expectations, from health and pleasure to ultra-personalisation and emerging consumption habits

SIAL for Change further reinforces this leadership by dedicating space to CSR initiatives, spotlighting responsible innovation through the SIAL for Change competition, promoting sustainable practices and fostering talent development via SIAL Jobs, confirming SIAL’s role as the driving force behind the evolution of the global food industry.

KEY TRENDS SHAPING THE GLOBAL FOOD INDUSTRY

As part of its intersession dynamic, SIAL Paris continues to provide forward-looking analysis between editions through SIAL Insights, a dedicated trend platform designed to help professionals understand, anticipate and transform the future of food.

SIAL Paris hosted a SIAL Insights talkshow bringing together leading industry experts — Karin Perrot (Kantar), Xavier Terlet (ProtéinesXTC), Maria Bertoch and Emily Mayer (Circana), alongside Audrey Ashworth (SIAL Paris) — to decode the major structural transformations reshaping the global food ecosystem.

The session highlighted seven key intersession trends shaping 2026–2027:
1. A new era of innovation and differentiation
Private labels are now innovating at the same pace as brands, raising the bar for differentiation. Artificial intelligence is becoming a powerful tool to analyse insights, optimise launches and accelerate relevance — provided it remains grounded in real consumer usage.

2. The rise of functional health and “GLP-1 companion” products
Health is shifting towards targeted functional benefits — digestion, immunity, energy, cognition and women’s health — alongside the emergence of new product segments adapted to GLP-1 treatment users, with controlled portions and tailored nutritional profiles.

3. The boom of snacking and fragmented consumption moments
Traditional lunch occasions are slightly declining, while breakfast, afternoon breaks and on-the-go snacking are growing, fuelled by remote work and convenience-driven lifestyles. Snacking is becoming increasingly premiumised and diversified.

4. Retail as a key driver of ready-to-eat growth
Retail is emerging as a major force in the “on-the-go” segment, expanding fresh, portioned and convenient offerings. Retail snacking is growing twice as fast as food service, supported by strong in-store innovation dynamics.

5. Demographic shifts reshaping demand
Ageing populations, smaller households and remote work are redefining expectations. Smaller formats, easier-to-open packaging and individualised consumption solutions are becoming strategic priorities.

6. The visibility challenge in-store and online
86% of innovations go unnoticed on shelves, making execution critical. Clear packaging, strong signage and immediate recognition are essential — even more so in e-commerce environments where innovation visibility is lower.

7. Winning innovation drivers for 2026–2027
Successful products will combine pleasure, functional health, practicality, sustainability and price accessibility. Differentiation, test-and-learn strategies and precise execution — enhanced by AI as a relevance accelerator — will define success.

Through SIAL Insights, SIAL Paris strengthens its role as a strategic observatory of global food transformation, ensuring that professionals arrive at the 2026 edition equipped with forward-thinking perspectives and actionable intelligence.

AN ENHANCED BUSINESS EXPERIENCE
Designed as a living, experiential show, SIAL Paris combines business efficiency with conviviality. In 2026, the event will introduce an AI-powered matchmaking platform to facilitate targeted meetings between exhibitors and buyers. This will be complemented by a new Meet & Match area, an enhanced Business Lounge and speed-meeting sessions to maximise concrete business opportunities.
Visitors will also be able to take part in sector-specific or themed SIAL Guided Tours, led by expert partners, to explore targeted aspects of the show.

“SIAL Paris 2026 will showcase an innovation that is committed, aware and focused on concrete solutions – an innovation capable of nurturing ideas, accelerating transitions and turning challenges into opportunities for the entire food industry.” Audrey Ashworth, Director of SIAL Paris

KEY FIGURES (AT THIS STAGE)
– Up to 8,000 exhibitors expected
– 295,000 professionals
– 85% of exhibition space already booked
– +16% exhibition space sold vs. previous edition at the same stage
– More than 650 startups, including 150 within SIAL Start-up

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