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With the clock ticking down to the final World Food Innovation Awards 2026 deadline this Friday 20 February, FoodBev is excited to reveal the star-studded judging panel for this year’s awards. These industry heavyweights are ready to sift through the entries and spotlight the most groundbreaking innovations shaping the global food and beverage landscape.
Covering every angle – from cutting-edge R&D and sustainable packaging to retail strategy and market impact – this year’s judges bring a wealth of expertise and insight. Ahead of the judging, we asked each panel member to share what catches their eye, what makes an innovation truly stand out, and what entrants need to deliver to make a mark in 2026.
Meet the 2026 World Food Innovation Awards judging panel
Stefania Pérez Beltrán
Senior new business development manager | Alianza Team
As a gastronomic expert driven by culture, craft and strategy, my approach to the World Food Innovation Awards 2026 is centred on one essential question: how does innovation create real value for consumers, businesses and the food ecosystem?
I evaluate innovation through a holistic and disciplined lens. Respect for ingredients, clarity of concept and responsibility in sourcing and production are not optional; they are the foundation of credible innovation. For me, innovation is not only about what is new, but about what is relevant, scalable and meaningful over time.
The consumer remains at the core of every assessment. I look closely at how brands identify real needs and usage moments, and how they translate these insights into products, experiences and communication that truly work in the market. What matters is execution: how ideas become solutions, how value is delivered clearly and how promises are kept at scale.
Ultimately, I seek innovations that combine gastronomic culture with strategy, creativity with rigour and also a vision with measurable impact.
Good luck for this year and welcome to the WFIA 2026!
Steve Osborn
BSc (Hons), M.Phil, director and technology scout
It’s always a privilege to judge food innovation awards and to take the time to dig deep into the new and emerging products that are entering the marketplace. What really excites me, and what I look for when judging these awards, are true innovations that are trying to solve a real problem and make a difference.
Innovation should drive meaningful change, not exist for invention’s sake. True innovation addresses a real market need, rather than rehashing what’s already out there. It requires careful design with the end goal in mind, demonstrating clear step-changes and a cohesive sum of all its parts to deliver a fully realised solution.
I also look at how a product will be received by consumers. It must meet a genuine market need – being exciting, innovative, or game-changing isn’t enough. If it has no place on the shelf, it fails as an innovation. At the end of the day, it has to pass the ‘so-what’ test.
Uniqueness is also important; I don’t ever consider a ‘me-too’ or brand extension launch as innovation, it’s just marketing spin. Innovative products need to present something new, which makes the consumer sit up and take notice. And a note to the marketing teams: putting a character on an established product isn’t innovation….
A new flavour or colour is never going to get past the start line; it has to be well thought through and present something truly new.
So to all entrants, remember: aim for truly new ideas that solve real problems, meet genuine market needs and aren’t just variations on what’s already out there… and, of course, good luck!
Dr Angeline Achariya
CEO | Innovation Gamechangers
Ah, the stuff I love talking about! As a returning judge for the World Food Innovation Awards, I bring 25+ years of commercialising 1200+ innovations across volatile global markets, combined with a governance perspective from the Industry Innovation and Science Australia and Wine Australia boards. This judging role genuinely excites me because I get to see where the industry's boldest thinking is heading.
Champion innovations that solve real problems
Having delivered $500 million+ in value creation across Mars, Fonterra, Mondelez, Yum! Brands and J R Simplot, I know breakthrough innovations emerge when you truly listen to what people need, not just what you think they should want.
When I evaluate entries in categories such as Best Food Innovation, Best Health Innovation, Best Ingredient Innovation and Best CSR/Sustainability Initiative, I look for that authentic consumer insight combined with commercial courage.
Show me innovations that scale sustainably
The entries that inspire me demonstrate clear pathways from research to market reality. How does this innovation work across complex supply chains? Can it translate across different markets and cultures?
I have worked across Japan, China, Thailand, New Zealand and Australia, so I recognise innovations designed for global impact from the start. Sustainable growth means serving both people and planet whilst building profitable businesses.
Be courageous in your thinking
Co-founding the world-first Food Innovation Centre taught me that transformative innovation requires courage to challenge conventional thinking. I want to see entries that embrace emerging technologies thoughtfully, demonstrate rigorous science, and tackle the hard problems our food systems face. The innovations that stand out show bold vision combined with practical execution.
Together, through these awards, we celebrate the innovations that will transform how the world eats and drinks. Show me your breakthrough thinking. I cannot wait to see what you have created."
Leah Smith
Editorial assistant | FoodBev Media
Having worked on promoting several really cool, new products over the last year, I’m looking for things that show that producers are really thinking outside the box. We’ve covered soup in a boiled sweet format and a chocolate spread that has functional skin benefits – applications that are truly modern and innovative. I’m hoping that my first year judging the World Food Innovation Awards will have some products that are truly out there and unique.
I am loving how companies are integrating sustainability into their new product development at the moment, so I am keen to see how producers are scaling sustainability without sacrificing on quality and taste. There are huge discrepancies in regulation across the world, so how this is being handled is also something I’m interested in.
I want to see interesting, engaging packaging that is recyclable and ingredients that are fun, but also clean label and traceable.
Federico Dellafiore
Event director | Food, Drink & Hospitality Week
This year’s IFE theme is Feeding the Future, so I am seeking entries that demonstrate a genuine commitment to the future of food and drink.
The most compelling submissions will show how they are responding to changing consumer behaviour, setting new standards in sustainability, enhancing nutritional value or reshaping routes to market. Creativity matters, but it must be matched by clear, measurable impact and real-world results.
Clarity of purpose is another defining factor. The brands that truly stand out have a strong sense of identity. They understand who they are, why they exist and who they serve. That focus is reflected in disciplined execution, tangible performance and a narrative that connects with audiences far beyond the shelf.
In the end, the winners will be those who unite ambition with substance. Vision and bold thinking are essential, but consistent delivery is what ultimately defines market leaders.
Sophie de Reynal
Marketing manager | NutriMarketing
Food innovation can come from anywhere – recipes, packaging, AI, technology, distribution channels or even food form. After decades of watching the industry, I’m still amazed by the creativity and imagination companies bring to the table. What excites me most in these awards is products that meet market demand so perfectly, you can’t help but think, ‘how has no one thought of this before?’
New sensory experiences are key. In today’s uncertain economic and geopolitical climate, consumers crave indulgence, memorable flavours, and sophisticated recipes with rare ingredients and striking textures. From reimagined traditions and childhood nostalgia to bold mashups, especially younger shoppers are seeking immersive, shareable food experiences that wow on Instagram.
Healthy ageing: In 2018, for the first time in human history, the number of people aged 65 and over exceeded the number of children under five. By 2050, they will be twice as numerous as children under 5 and will exceed the number of 15-24-year-olds! The priority today is no longer to extend life expectancy, but to improve people's quality of life as they age. Mobility, cognitive health, emotional health, muscle mass…there are so many areas where food and beverages can play a crucial role.
Convenience: Food innovation is not only a question of recipe but also a question of how the product will reach consumers’ stomachs. As consumers become increasingly mobile, food products can no longer simply wait patiently on supermarket shelves to be chosen. They must go out and meet their consumers. They must be available where and when consumers need them. They must be easy to find, buy, consume, recycle, store, transport, etc.
Sustainability: As the world's population continues to grow and the climate continues to change, a new food transition seems more necessary than ever to save the planet and everything that lives on it. Reduction of carbon foodprint, use of upcycled ingredients, local products, ingredients from regenerative agriculture, renewable resources, etc.
Silvia D'Alesio
Food and packaging ecosystem expert
I am looking for a radical convergence where inclusive eco-design and food-waste saving meet the energy of Maximalist Flavour. As a juror, my focus is not just on the 'green' credentials of a pack, but on its ability to communicate a bold, multisensory story while remaining accessible to every user.
I am particularly excited to see the category crashers. I’ll be hunting for hybrid formats – like liquid-to-solid transitions or beverage-inspired condiments – that defy traditional grocery aisles. These boundary-breaking entries must successfully balance simplicity – stripping back the 'noise' to celebrate nutrient-dense transparency – with the indulgent soul of Elevated Staples. A simple pantry item, like a salt or an oil, should now feel like a premium ritual, proving that joy can be found in the everyday through superior materials and thoughtful haptics.
A key theme for 2026 is heritage reclaimed. I am looking for brands that don't just 'archive' the past, but 'remix' it. This means using modern tech to honour cultural roots, creating an authenticity that feels lived-in rather than curated. This ties deeply into the Chain Reaction movement: in a world of climate volatility and ingredient shortages, innovation must taste like resilience. I want to see how packaging and flavour adapt to shifting supply chains without losing their 'maximalist' heart.
Ultimately, a winning entry must demonstrate that sustainability is no longer a constraint but a creative catalyst. Whether it is a compostable food pouch or a mindful pleasure without overconsumption, the design must empower the user through inclusivity while celebrating a bold, unapologetic aesthetic. I am looking for the 10/10 that solves a complex industrial problem while delivering a moment of pure, sensory/tasty delight.
Final call for entries
This is the last opportunity to have your brand evaluated by the World Food Innovation Awards judging panel and to be celebrated on the global stage at IFE, ExCeL London on 30 March 2026.
Final deadline: Friday, 20 February 2026
How to enter: View the World Food Innovation Awards 2026 Entry Page
Entry fee: £250 +VAT (40% discount available for small businesses)
About FoodBev Awards
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