European Food Trends 26/27: SIAL Paris
Published 04 November 2026
Adele Brinkyte
SIAL Paris 2026 (October 17-21), one of the world’s largest food innovation exhibitions, showcased how global brands continue to meet the growing need for health-enhancing, allergen-sensitive and sustainability-orientated products. Ube, collagen and mushrooms stood out as ingredients fuelling innovation in snacking and beverage segments, while shelf stability and convenience were the main paradigms for novel packaging solutions.
New Functional Frontiers
Advancing Alternative Ingredients
Utility-Focused Formats
Exhibitors demonstrated that the functional food and drinks segments continue to grow, with collagen being a standout ingredient in products formulated for indulgence and convenience. Brands have also been integrating gut wellness-enhancing additives into everyday products, while the maturing protein foods sector showed development in the instant meals category.
Exhibitors demonstrated that the functional food and drinks segments continue to grow, with collagen being a standout ingredient in products formulated for indulgence and convenience. Brands have also been integrating gut wellness-enhancing additives into everyday products, while the maturing protein foods sector showed development in the instant meals category.
Brands have been using indigenous ingredients and fibre-rich plants to redefine established food categories for health-orientated consumers. Culturally rooted ingredients, such as indigenous Amazonian plants and Filipino ube (purple yam), featured prominently in new formulations of protein bars and beverages, while plant-based ingredients were used to reduce sugar and allergen content.
Across categories, smart packaging and food formats are used to extend product shelf life for consumers living in geopolitically and environmentally trying times, as well as address sustainability priorities. Convenience innovation was particularly notable in the tea segment, with brands adopting packaging strategies from the coffee category, such as pods and single-serve packs, to appeal to busy consumers.
European Food Trends 26/27: SIAL Paris
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