The first products selected for SIAL Innovation 2026 already provide a snapshot of the ideas shaping tomorrow's food industry. From functional beverages and smarter snacking to protein-rich formulations and lower-sugar indulgence, they closely reflect the consumer trends identified by SIAL's market analysis. With the competition still open until 28 August, exhibitors still have time to submit their latest innovations before they take centre stage at Sial Paris.
Published on Aug 3,2026 at 7:42 AM | Updated on Aug 3,2026 at 8:38 AM

Innovation has always been at the heart of SIAL Paris, and the SIAL Innovation competition remains one of the industry's most closely watched showcases for breakthrough products. Judged by an independent panel of experts, it highlights products that respond to evolving consumer expectations while demonstrating originality, commercial potential and technical achievement.

Although the competition remains open, some of the products already selected reveal clear directions emerging across the global food market. They closely mirror the themes explored in SIAL Paris' own trend analysis, showing how manufacturers are responding to changing eating habits, growing health awareness and the search for greater convenience without compromising on taste or enjoyment.

Snacking: smarter, more portable and more adventurous

Pack of Borde Original shiitake mushroom chips against a white background.

Snacking continues to move well beyond crisps and confectionery. According to SIAL Paris' latest trends analysis, consumers are increasingly replacing traditional meals with multiple eating occasions throughout the day, driving demand for portable products that combine convenience with nutrition, premium ingredients and exciting flavours. Vegetable-based snacks, natural ingredients, global flavour inspiration and environmentally conscious packaging are all becoming defining characteristics of the category.

The products already selected illustrate just how diverse modern snacking has become:

  • BORDE Shiitake Chips (France) transform shiitake mushrooms into crunchy, fibre-rich crisps available in Original, Wasabi, Garlic and Truffle varieties.
  • Quatá Pop Cheese (Brazil) offers cubes of Brazilian grilling cheese designed for preparation in an air fryer in just seven minutes.
  • ZenZen Salmon Chips (Netherlands) use salmon meat to create protein-rich crisps in flavours including Wasabi and Black Truffle.
  • Planet Popcorn balls (Morocco) reinvent sweet popcorn in a distinctive spherical format with seasonal and sporting editions.
  • Woodridge Mango Tropical Fruit Roll (Taiwan) draws inspiration from mango sticky rice, wrapping fruit bites in glutinous rice paper.
  • Sarchio Vives (Italy) combines organic baked corn with traditional Dolomite recipes featuring turmeric and spinach.
  • Olimole Olive Dip (Spain) presents an olive-based alternative to guacamole using green olives instead of avocado.
  • MaJool by Brousse & Fils (France) packages three Medjool dates in a convenient on-the-go format aimed at active consumers.
  • Alba Green & Go (Italy) pairs a vegan sandwich with packaging that uses 85% less plastic than its predecessor.

Functional coffee and beverages: wellness in every sip

Consumers increasingly expect beverages to deliver more than refreshment. SIAL Paris' beverage trends identify strong growth in drinks supporting hydration, gut health, cognitive performance, relaxation and immunity. Coffee is also evolving beyond caffeine, with adaptogens, mushrooms, collagen and botanicals becoming increasingly common additions as consumers seek functional benefits alongside familiar rituals.

Two Rytmo mushroom drink pouches, Original and Barista, displayed on a stone block.

The products already selected showcase this movement:

  • RYTMO Mushroom Super Drink (Switzerland) combines beverages with adaptogenic mushrooms to support the growing functional drinks category.
  • SIN GAS Organic Isotonic Drink (Spain) uses seawater in an organic isotonic formulation with no added sugar, focusing on natural hydration.
  • SIPSTA Functional Matcha Lattes (France) combine matcha with collagen and Lion's Mane mushroom to create premium functional coffee alternatives.
  • Nutri-Dynamics Functional Lemonades (Netherlands) offer powdered drinks targeting gut health, immunity, brain health, weight management and relaxation through different formulations.
  • WANA Natural Prebiotic Coconut Water (Vietnam) combines natural coconut water with prebiotics to support hydration and digestive wellbeing.

Together, these products show how beverages are becoming increasingly personalised, with consumers selecting drinks according to specific lifestyle needs rather than simply flavour alone.

Sugar: reducing sweetness without sacrificing indulgence

Pouch of Süvy sugar substitute shown with a spoonful of white powder.

Consumers continue to moderate sugar consumption, but SIAL Paris' low sugar analysis shows they remain unwilling to compromise on pleasure. Rather than removing sweetness altogether, manufacturers are increasingly reformulating products using alternative ingredients, natural sweeteners and new textures that preserve indulgence while reducing sugar content or improving nutritional profiles.

The selected products demonstrate several different approaches:

  • FRANCOIS DOUCET CONFISEUR’s Duo Choco Fruits (France) combine fruit paste with chocolate fruit paste to create a premium confectionery experience built around contrasting textures.
  • FRAPES Frozen Grapes (Germany) coats frozen grapes with crunchy flavoured coatings, offering a fruit-based alternative to conventional confectionery.
  • SÜVY (France) recreates the taste, texture and caramelisation of sugar using fermented fruit and fibre while delivering a low glycaemic index and significantly fewer calories.
  • Picard Surgelés Galette Cookie (France) merges two indulgent favourites by combining Galette des Rois with a giant soft cookie topping, showing that innovation can also come through creative product combinations.

These products demonstrate that reformulation is increasingly focused on maintaining enjoyment rather than asking consumers to make compromises.

Proteins: becoming part of everyday eating

Protein has expanded far beyond sports nutrition. SIAL Paris' protein trends highlight growing consumer interest in protein-rich foods throughout the day, whether derived from dairy, legumes, plants or hybrid formulations. Rather than targeting athletes alone, manufacturers are incorporating protein into familiar everyday products while balancing taste, convenience and nutritional value.

Orange pouch of Pulse plant-based protein powder in white peach flavour.

The first selected products illustrate the breadth of this category:

  • Nutri-Dynamics Protein Smoothies (Netherlands) provide fruit smoothies delivering 21 grams of protein per serving in a convenient powdered format.
  • Via Emilia Protein Stuffed Pasta (Italy) enriches frozen filled pasta with legumes to increase its protein content.
  • Tru Balance Protein Fruit Spread (Bulgaria) combines fruit spreads with collagen protein while containing no added sugar.
  • Prozis Yogo Whey (Portugal) creates a yoghurt-style high-protein milkshake featuring whey protein, postbiotics and indulgent flavours including Speculoos.
  • Pulse Protein Clear Protein (Belgium) offers a refreshing plant-based protein drink that is low in sugar while remaining free from soy and gluten.

Rather than belonging to a specialist category, protein is increasingly appearing across beverages, spreads, meals and snacks, reflecting its growing role in everyday diets.

As more entries arrive ahead of the 28 August deadline, the picture of SIAL Innovation 2026 will continue to evolve. Even so, the first products already selected provide a compelling preview of the ideas driving food innovation today. For exhibitors preparing for SIAL Paris, there is still time to join one of the industry's most prestigious innovation competitions and showcase products that could help define the next chapter of the global food industry trade show.

Image credits:

Borde SAS

Rytmo

SÜVY

Pulse Protein

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Jean-Gabriel Mollard appointed Acting Director of SIAL Paris