From 17 to 21 October 2026, the SIAL Paris global food show brought together more than 8,500 exhibitors and welcomed visitors from over 200 countries. The NutriFizz team has identified six major trends in Nutrition-Health and provides its critical analysis coupled with product examples.
Personalized nutrition: from generic benefit to physiological targeting
Segmentation by benefits (energy, digestion, immunity…) is no longer sufficient. Health becomes more personal with a segmentation by age, life stage or physiological need and this without giving up pleasure or ease of use. The main challenge for brands is to achieve this targeted positioning without falling into the trap of over-segmentation, which would excessively fragment the supply on shelves.
Functionally targeted drinks (skin beauty, strength, recovery, vitality) but also dedicated to identified targets (“men’s formula” and “women’s formula”).
The Great Shift: From Subtraction to Addition
Historically, Nutrition-Health has mainly reasoned by withdrawal: without sugars, without gluten, without additives. The observations made at SIAL Paris 2026 confirm a fundamental paradigm shift. Perceived value now shifts from subtraction to addition.
The “without” does not completely disappear, but it becomes a prerequisite for departure. True competitive differentiation is based on what the food brings to the body: proteins, dietary fibers, micronutrients or functional active ingredients.
A “no added sugar” and “high in fiber” spreadable thanks to the addition of soluble fiber in the formulation.
Cheese “rich in protein,” notably because it is also “reduced in fat.”
Functional and nutraceutical nutrition: the frontier is fading
Functional food was the most visible trend in the show. According to an analysis by IntoTheMinds regarding the 271 innovations selected in the SIAL Innovation 2026 shortlists, functional and nutraceutical are at the top of trends with 19.6% of products (nearly one out of five).
We are witnessing a foodisation of food supplements, and a functionalization of everyday foods, which reduces the boundary between these two segments to meet consumer expectations: a health positioning with practicality and sensoriality.
Collagen-based protein candies, which are low in sugars, high in protein and rich in fiber.
A food supplement sold as a drink: Humble+’s collagen water, made from Naticol® marine collagen.
In the context of this functionalization of food, we have observed in recent years the great return of proteins as well as a great expectation around fibers.
The winning duo of Protein + Fiber and the rise of prebiotics
Protein-enriched products continue to make their way onto the shelves, with an 86% increase between 2021 and 2025 according to ProtéinesXTC. But the protein alone is no longer enough to differentiate. The “protein + fiber” positioning stands out as the promise of a more complete product.
Pasta rich in protein and high in fiber, positioned on the “low glycemic index” axis.
As a reminder, stating “low glycemic index” constitutes a health claim and, to date, there is no authorized or pending usable health claim regarding this axis.
The brand siggi’s de Lactalis offers a range of skyr fiber source, thanks to the addition of chicory root fibers.
Long confined to transit, dietary fiber is regaining a central role in SIAL 2026. The arguments have expanded: satiety, health of the microbiota, with a growing place for prebiotics. Fibers are mentioned in about 13% of shortlisted innovations, behind proteins (17%).
They are invited in unexpected formats, such as the Belgian sodas Yass (Nature Innovation International) and Sweet-Switch Pops (Belgium Premium Brands II), announced at 20 g per can. An attractive fiber content that raises questions about the type of fibers and resistance to the process.
Fermentation & gut health, a topic that remains central
Fermentation remains one of the major Nutrition-Health themes, at the crossroads of microbiota, digestibility, and taste. It comes in two forms: revisited classics (kefir, fermented dairy products) and precision fermentation, which produces targeted ingredients.
Mozzarella with a heart of kefir Bufala Cuore di Kefir (Ponte Reale, Italy) illustrates the first way.
Lactoferrin produced via precision fermentation by Armor Protéines (Savencia Group, France) is an example of the latter.
On the axis of intestinal health, there are many functional products:
Pasta enriched with probiotics to reinvent everyday life, but again what about the survival of microorganisms in cooking?
Tribiotic snacking (pre, pro, and postbiotic) made from yoghurt-coated fruit.
Next-generation hydration: From electrolytes to daily drinks
We are seeing an evolution in the beverage segment: products specifically intended for athletes are losing ground, to the benefit of hydration designed for everyone. Electrolytes are at the heart of this movement. Long confined to physical performance, they now dominate launches in beverages (enriched waters, powders and sticks to dilute, ready-to-drink drinks) and even win the solid food categories, such as bars.
At the same time, soluble drinks are expanding their territory. Chicory, matcha and ube latte have a triple expectation: sensoriality (colors, textures, gourmet or vegetal notes), practicality (a quick preparation, a nomadic format) and a perceived benefit for health. They are positioned in particular as alternatives to coffee, for an energy experienced as softer and more stable, or as source products of fiber (case of chicory). These drinks continue the trend: consume better without giving up pleasure.
Conclusion: what we take away from the show
SIAL Paris 2026 confirms a decisive change of course for the entire agri-food sector. Whether it is functional nutrition, protein and fiber association, fermentation or daily hydration, these dynamics are reshaping consumer expectations and market standards.
For industry players, the key issue is not only marketing innovation, but also the ability to transform these signals into credible, scientifically based offers that strictly comply with health claims regulations. Successful positioning requires establishing a rigorous match between an identified nutritional need, a solid scientific justification, and a legally authorized health promise.
Do you have an innovation or strategic repositioning project?
Contact the NutriFizz team today to benefit from our scientific expertise and build together an offer aligned with tomorrow’s nutritional expectations.