SIAL Paris 2026, one of the leading international events for the agri-food industry, has presented the main trends that will shape the future of food and has unveiled part of the programme for its next edition, which will take place from 17 to 21 October 2026 at Paris Nord Villepinte.
A few months ahead of the event, the show is once again positioning itself as a strategic platform for understanding how consumer habits, food innovation and business opportunities are evolving in a market increasingly shaped by health, sustainability, technology and new consumer expectations.
SIAL Insights 2026: how we will eat in 2026
Every two years, SIAL produces an exclusive analysis of the global food and foodservice market. On this occasion, the SIAL Insights 2026 report is built around one central question: how will we eat in 2026?
The study provides an overview of the main factors shaping the future of food, from product innovation to changes in consumer behaviour.
The report identifies ten key trends based on the combined results of three major international studies: Kantar’s Food 360™, carried out exclusively for SIAL Paris; the ProtéinesXTC Global Food Innovation Barometer; and specific market studies by Circana on consumer goods, retail, foodservice and the digital environment.
Health, functionality and mental wellbeing
One of the report’s main conclusions is that healthy eating has entered a new phase. Functional food has become mainstream and consumers are increasingly choosing products according to measurable health benefits, such as protein, fibre, energy, immune support or improved digestive health.
Personalised nutrition and the impact of GLP-1 treatments are also redefining food innovation, driving the development of products more closely aligned with specific health and wellbeing goals.
The report also highlights the rise of the gut-brain concept, which increasingly links food with emotional and mental health. Consumers are looking for foods that support sleep, stress management, cognitive performance, hormonal balance and healthy ageing.
Pleasure remains central, but becomes more conscious
Food pleasure continues to play a central role in consumer decisions, although it is evolving towards more premium, sensory and memorable experiences.
Consumers are seeking bolder flavours, new textures, intensity and culinary discovery. This trend makes the gastronomic experience one of the main drivers of innovation.
At the same time, sustainability is becoming more practical and concrete. According to the report, global commitment is becoming personalised: consumers increasingly value a reduced carbon footprint, local sourcing, ingredient simplicity and responsible products at affordable prices, ahead of more generic claims such as “natural” or “organic”.
Plant-based, personalisation and new consumption moments
Another relevant trend is the evolution of plant-based eating. The report notes that plant-based is entering a new phase and is no longer limited to replacing meat. Consumers are incorporating a wider variety of plant ingredients, pulses and vegetables into flexible and balanced diets, while meat consumption remains solid in many markets.
Individualisation is also becoming a new norm. Consumers expect food to respond to their personal biology, lifestyle, age, preferences and specific consumption occasions.
At the same time, traditional meal times are becoming more flexible. Although conventional meals remain important, especially in Europe, healthy snacks and smaller meals are gaining ground, driven by demand for practicality and functionality.
Accessible value, digitalisation and inclusive innovation
Among the emerging trends, SIAL highlights the search for accessible added value. Although inflation continues to influence spending, consumers still value quality, health and sustainability, provided these benefits are offered at affordable prices.
Innovation is therefore moving towards accessible premium products, smaller formats and solutions to reduce food waste.
The report also underlines how digital tools are redefining food choices. Social media, influencers, online recommendations and digital services are playing an increasingly important role in product discovery, restaurant choice and purchasing decisions. For brands, this means the need to be as visible online as they are at the point of sale.
Inclusive innovation completes the trend map. Consumers expect the food industry and foodservice sector to respond to a broader diversity of dietary needs, health concerns, cultural preferences and lifestyles, while also valuing socially responsible brands and accessible options.
SIAL Paris 2026: innovation, trends and business
The 2026 edition of SIAL Paris will focus on innovation, market transformations and commercial opportunities that are shaping the future of the sector.
One of the key milestones will be the 30th anniversary of SIAL Innovation, reinforcing its role as an international benchmark for identifying the products, services and concepts that anticipate tomorrow’s food market.
Innovation will also have a strong presence through more than 650 start-ups, including 150 exhibitors gathered in a dedicated Start-up Village, where emerging solutions capable of transforming different stages of the food value chain will be presented.
New themed areas and conferences
SIAL Paris 2026 will also introduce new themed areas. SIAL for Change will expand its scope to support companies in their sustainable development and transformation processes. The new SIAL Street Food Lab will highlight trends in street food, takeaway and out-of-home catering, while SIAL Bakery will focus on innovation and expertise in bakery, pastry and confectionery.
The programme will also include conferences, debates and professional meetings with experts, retailers, manufacturers, entrepreneurs and decision-makers.
RELATED NEWS: “Foodvenience”, a strategic market driven by new consumer habits
Highlights include the SIAL Talks, with 30-minute sessions on consumer behaviour, artificial intelligence, innovation, international trade and sustainability, and the SIAL Global Summits, designed as the show’s premium conference programme.
These sessions will address topics such as feeding a world under pressure, artificial intelligence applied to the food value chain and the era of personalised nutrition.
Finally, with this edition, SIAL Paris 2026 aims to strengthen its role as a global platform for inspiration, strategic intelligence and business for an agri-food industry that must respond to more demanding consumers, more complex markets and increasingly accelerated economic, technological and environmental challenges.
