SIAL Paris 2026 has identified 10 major food trends expected to influence consumer behaviour, product development and the global food industry in 2026.
The trends were highlighted in the SIAL Insights 2026 Trend Report released ahead of the 2026 edition of SIAL Paris, the international food industry exhibition scheduled to take place from October 17 to 21 at Paris Nord Villepinte in France.
The report identified functional nutrition, mental wellbeing, personalised diets, affordability, digital influence and inclusive food innovation among the major forces reshaping the global food sector.
According to SIAL, the findings were based on three international studies conducted by Kantar, ProtéinesXTC and Circana, examining consumer behaviour, food innovation and developments across the fast-moving consumer goods, retail, foodservice and digital markets.
The report noted that functional nutrition has moved into the mainstream, with consumers increasingly seeking foods that provide specific health benefits, including protein, fibre, immune support, digestive health and energy.
It added that personalised nutrition and the growing influence of GLP-1 treatments are also shaping new product development as consumers become more conscious of their individual nutritional needs.
Mental wellbeing is another major factor influencing food choices, with consumers increasingly looking for products associated with better sleep, stress management, cognitive performance, hormonal health and healthy ageing.
Despite the growing emphasis on health, SIAL said consumers have not abandoned the pleasure associated with eating.
The report highlighted bold flavours, distinctive textures and culinary discovery as important drivers of food innovation, as consumers continue to seek premium, enjoyable and memorable eating experiences.
On sustainability, SIAL observed that consumers are increasingly favouring practical and affordable solutions, including locally sourced products, foods with lower carbon footprints, simpler ingredient lists and responsible products that remain accessible to consumers.
The report also identified a shift in plant-based consumption. Rather than focusing exclusively on meat substitutes, consumers are increasingly incorporating legumes, vegetables and other plant-based ingredients into flexible and balanced diets.
Personalisation is another emerging trend, with consumers increasingly expecting food products to reflect their biology, lifestyle, age, nutritional objectives and specific eating occasions.
SIAL also noted that eating habits are becoming more flexible, with healthy snacks and smaller eating occasions gaining popularity alongside traditional meals as consumers place greater emphasis on convenience and functionality.
Affordability remains a major consideration amid continued pressure on household budgets.
According to the report, inflation is driving consumers to demand products that combine quality, health and sustainability at accessible prices. This is encouraging businesses to explore affordable premium offerings, smaller pack sizes and anti-food-waste solutions.
Digital platforms are also increasingly influencing food decisions. Social media, influencers, online reviews and digital recommendation services are playing a growing role in product discovery, restaurant selection and purchasing behaviour.
Another emerging trend is inclusive food innovation, as consumers increasingly demand products and services capable of accommodating different dietary requirements, health needs, cultural preferences and lifestyles.
SIAL said the 10 trends are broadly driven by five major shifts: personalised and functional health; experiential pleasure; individualised food innovation; affordability and meaningful value; and digital, inclusive and practical sustainability-focused innovation.
Meanwhile, SIAL Paris 2026 is expected to bring together stakeholders from across the global food ecosystem from October 17 to 21 at Paris Nord Villepinte.
More than 650 start-ups are expected to participate, while the event will celebrate the 30th anniversary of SIAL Innovation and feature a dedicated Start-up Village with 150 exhibitors.
The 2026 programme will also feature SIAL for Change, SIAL Street Food Lab and SIAL Bakery, alongside conferences and summits focusing on major issues including food security, artificial intelligence, digital transformation and personalised nutrition.
SIAL said the programme is designed to help food industry stakeholders better understand evolving consumer expectations, identify emerging opportunities and develop innovative solutions across the global food value chain.
