SIAL Paris 2026 has identified 10 major food trends expected to influence consumer behaviour, product innovation and the global food market in 2026.
The trends were contained in the SIAL Insights 2026 Trend Report, released ahead of the 2026 edition of SIAL Paris, the global food industry exhibition scheduled for October 17 to 21 in Paris.
The report identified functional nutrition, mental wellbeing, personalised diets, affordability, digital influence and inclusive food innovation among the key forces reshaping the sector.
According to the report, the findings were drawn from three international studies conducted by Kantar, ProtéinesXTC and Circana, covering consumer behaviour, food innovation and developments across the FMCG, retail, foodservice and digital markets.
The report said functional food has become mainstream, with consumers increasingly looking for products offering specific benefits such as protein, fibre, immunity, digestive health and energy.
It added that personalised nutrition and the impact of GLP-1 treatments are also influencing food innovation.
Food is also becoming increasingly linked to mental wellbeing, with consumers seeking products that support sleep, stress management, cognitive performance, hormonal health and healthy ageing.
The report, however, noted that health-conscious consumption has not reduced the importance of pleasure.
It said consumers continue to seek premium and memorable food experiences, with bold flavours, textures and culinary discovery emerging as major drivers of innovation.
On sustainability, SIAL said consumers are increasingly moving towards practical choices, including products with lower carbon footprints, local sourcing, simpler ingredients and affordable responsible options.
The report also identified a changing approach to plant-based eating, saying consumers are increasingly incorporating legumes, vegetables and other plant ingredients into flexible and balanced diets rather than focusing solely on meat alternatives.
Another trend identified was the growing demand for personalised food products.
According to the report, consumers increasingly expect food to reflect their biology, lifestyle, age, nutritional goals and individual eating occasions.
SIAL also observed that eating patterns are becoming more flexible, with healthy snacks and smaller eating occasions growing alongside traditional meals as consumers prioritise convenience and functionality.
Affordability is another major consideration.
The report said inflation is pushing consumers to demand quality, health and sustainability at more accessible prices, prompting businesses to explore affordable premium products, smaller formats and anti-waste solutions.
Digital platforms are also playing a growing role in food choices, with social media, influencers, online recommendations and digital services increasingly influencing product discovery, restaurant choices and purchasing decisions.
SIAL further identified inclusive innovation as an emerging opportunity, as consumers demand products and food services that accommodate different dietary needs, health conditions, cultural preferences and lifestyles.
The organisation said the 10 trends are underpinned by five broad shifts: personalised and functional health, experiential pleasure, individualised food innovation, affordability and meaningful value, as well as digital, inclusive and practical sustainability-driven innovation.
Meanwhile, SIAL Paris 2026 is expected to bring together the global food ecosystem from October 17 to 21 at Paris Nord Villepinte, with more than 650 start-ups expected to participate.
The event will also mark the 30th anniversary of SIAL Innovation and feature a dedicated Start-up Village with 150 exhibitors.
The 2026 programme will include SIAL for Change, SIAL Street Food Lab and SIAL Bakery, alongside conferences and summits examining issues including food security, artificial intelligence, digital transformation and personalised nutrition.
SIAL said the programme is designed to help food industry stakeholders understand changing consumer expectations and identify emerging opportunities across the global food value chain.
