Tag: https://www.sialparis.com/

70% of food innovations don’t make it to the shelf. Not because the concept is weak, but because it’s not designed for in-store … source

The same person can eat healthy all week, then indulge on Friday night. 🍔 It’s not a contradiction; it’s a shift: people are no longer choosing among their desires, they are distributing them across moments. 👉 Marketing Director, HEC Paris certified coach, and founder of INSWIP, Caroline Nobile explains why brands can no longer rely […]

What will consumers want in 2026 — and what are most brands missing? SIAL Insights 2026 brings together 10 key insights … source

Que voudront les consommateurs en 2026 ? Qu’est-ce qui manque à la plupart des marques agroalimentaires pour réussir en … source

The future of plant-based food isn’t just about innovation. It’s about accessibility. Products need to be easier to find, easier to cook with, and easier to integrate into everyday life. 👉 Vegan content creators and podcast hosts Juju & Fabi, AKA @‌vegan_superheroes, explain why real growth starts when ethical choices become simple, desirable, and part […]

Consumers are no longer only looking for taste or nutrition. They are searching for experiences that combine well-being, visual … source

In the face of climate change, returning to traditional methods alone won’t be enough. What’s needed is innovation, sometimes inspired by those methods but adapted to the scale and complexity of today’s food systems. 💡 👉 Food policy expert and content creator @‌Gavin Wren shares a systemic perspective on how the industry must evolve to […]

Between price and quality. Between convenience and sustainability. In food, these trade-offs are no longer accepted as the norm. 💬 Consumer insights expert Salomé Charrigton breaks down how consumers are pushing for both, reshaping expectations across the industry. 📍 At SIAL Paris 2026, explore how these evolving demands are redefining the market. 📅 October 17–21, […]

What used to be associated with ultra-basic meals and speed-only consumption is now becoming one of the most strategic playgrounds for food innovation. The category is being redefined by the rise of the “3R revolution”: Ready-to-Eat (RTE) Ready-to-Heat (RTH) Ready-to-Cook (RTC) And consumers are responding. Across global markets, especially among urban consumers aged 20–40, expectations […]

Consumers are becoming more selective about the proteins they choose and why they choose them. In China alone, meat … source