BEHIND THE SCENES OF SIAL INSIGHTS: AUDREY ASHWORTH AND FOOD INNOVATION 2026
This week SIAL Paris hosted its first SIAL Insights panel discussion. Now available for replay on YouTube, “Food trends, AI, snacking, retail: what is changing in the food and agri-food sector” brought together Audrey Ashworth and other experts to provide the latest industry insights. In this exclusive interview, she discusses the inspiration behind the initiative and shares some of the key take-aways from the programme. She also explains how the show will mirror market trends, whether through new show sectors, SIAL Summits, the in-depth conference experience dedicated to the crucial issues and innovative perspectives shaping the industry, or SIAL Talks, the discussion and presentation venue where experts share global trends and ideas surrounding the food sector.
Can you tell us about the SIAL Insights initiative aired on 1 December?
SIAL Insights is a format we created to maintain a clear understanding of the market between editions of SIAL Paris. Every two years, we publish a white paper on major global food trends. In 2025, we wanted to extend this work with a programme broadcast between editions, to analyse market movements in real time. The aim is simple: to share reliable data and bring in experts who follow developments in the sector on a daily basis to give professionals immediately actionable insights.
How does this type of event help to bring together the entire agri-food industry internationally?
This format creates a shared space for analysis and dialogue. By bringing together specialists in consumer behaviour, product innovation and market research, we enable the entire sector, including manufacturers, distributors, private labels, start-ups and international buyers to access shared trends, backed by a solid methodological foundation. SIAL Insights helps to align visions, fuel strategies and collectively prepare for the challenges of tomorrow. It is a way of bringing our ecosystem together ahead of SIAL Paris 2026.
What concrete lessons has SIAL Insights provided to industry players?
Three lessons clearly stand out. First, demographics have a profound impact on consumption: ageing, single-person households, and late parenthood are all factors that are changing formats, usage patterns and the quantity/price ratio. Second, the rise of personalised health is driving innovation: functional benefits are becoming central to the offering in all categories. Finally, new eating habits, particularly the growth of the snack food and ready-to-eat sectors, are transforming food distribution channels and promoting the rise of retail as a player in the food service industry.
These dynamics open up concrete opportunities for players who want to structure their innovation strategy for the coming years.
How did this first session of SIAL Insights provide various stakeholders with a strategic overview of the future directions of food innovation?
We developed this programme as a decision-making tool. The analyses were based on accurate data from Circana panels, Kantar's Food 360 study and the ProteinesXTC innovation barometer. Each contributor shed light on a strategic lever: in-store visibility, accessible innovation, health-conscious personalisation, and new out-of-home behaviours. Together, this paints a structured picture of priorities: being useful, being understandable, and working on differentiation. This approach enables national brands, private labels, e-commerce players, and distributors to identify concrete areas for innovation.
Studies point to a more fragmented market and more flexible eating habits. How is SIAL Paris preparing to support this diversity?
Market fragmentation is a reality that we observe in all studies: meals are less structured, there are more opportunities to eat, and habits vary depending on age, context, budget and lifestyle.
To support this evolution, SIAL Paris is adopting a cross-cutting approach: we are no longer presenting innovation by traditional category, but by usage, benefit and consumer insight. This is the very spirit of SIAL Insights: using data and behaviour to inform decision-making.
This is reflected in several initiatives: the SIAL Summits on personalised food, Talks focusing on new uses, and thematic sectors such as snack foods and SIAL for Change.
The aim is to give visitors a clear understanding of trends, facilitate sourcing and show how innovations meet specific needs, both in Europe and internationally.
What will visitors discover in the new catering/snacking sector, which did not exist in previous editions of SIAL?
The Catering/Snacking sector is a brand new addition to SIAL Paris 2026. It responds to a major shift in food consumption habits: consumers are looking for ready-to-eat, fresh, high-quality and affordable solutions that fit in with more flexible lifestyles.
This new sector will bring together players who were not visible in a structured way in previous editions: manufacturers of premium ready meals, chilled catering solutions, fresh snack food offerings, as well as new forms of ‘food-to-go’ in retail.
Visitors will be able to discover a complete, ready-to-use offering that covers the entire spectrum of modern catering, from gourmet to practical options, with a strong international dimension. The aim is to provide a unique platform for sourcing new product solutions, identifying innovative concepts and understanding how this segment is evolving between retail, catering, e-commerce and private label.
Do you have a message for the industry?
Our message is one of commitment. The world is changing rapidly, and the food industry has to adapt. This presents an opportunity for the entire sector. Our role at SIAL is to provide guidance, share useful data and create connections between stakeholders. We look forward to seeing you at SIAL Paris 2026 so that we can continue this work, highlight the most inspiring innovations and initiatives, and support the development of the sector.