UK retailer Tesco has reported a surge in demand for chilled plant-based food products for the first time in years, signalling a promising return to growth amid a turbulent period for the category. Recent market data from retail analyst Nielsen shows volume demand for chilled plant-based food has grown by just under 1% across UK supermarkets in the past year. In the last 12 weeks, it has increased to 1.7%. Tesco said it has seen this increased demand reflected within its own sales data, citing the trend for natural, healthy plant-based foods and a rise in scratch cooking as key drivers. This news comes despite the retail chain’s announcement last year that it would be highly unlikely to meet its previously announced target of achieving a 300% sales increase within its meat alternative ranges  by December 2025, due to a year-on-year decline in the market. However, Tesco acknowledged increased demand for protein diversity, with consumers turning to veg-led, whole food and minimally processed proteins such as lentils, chickpeas, beans, nuts, seeds and tofu. Tofu, tempeh and seitan have all seen a 12% increase in demand over the past year at Tesco, while interestingly, plant-based mince has seen demand rise by nearly 25% – an encouraging figure in contrast to the past few years' rising concerns over slowing alt-meat sales and ‘UPF’ fear. Snacking, including falafels and mini plant-based sausages, have also seen demand rise by more than 5%. Natural plant-based food brand Gosh has seen 6% volume growth over the last 52 weeks for its hero Moroccan Falafel product. Bethan Jones, plant-based food buyer at Tesco, commented: “We are beginning to see the green shoots of recovery across the UK’s plant-based food sector, as a growing number of shoppers place long-term health and wellbeing at the centre of their food choices”. “Increasingly, the inclusion of vegetables and plant foods is being seen not as a passing preference, but as a fundamental part of how people expect to eat in the future.” While the plant-based food category emerged as one of the fastest-growing food trends of the late 20 th  century, Jones noted, economic pressures and the “fading novelty of early experimentation” made this rate of growth unsustainable in the long-term. “Now, momentum is returning in a more grounded form,” she reflected, pointing to the growing “micro-trend” of whole food plant proteins as the driver of a shift from “short-term trend to lasting dietary change”.

UK mead producer Hive Mind has launched a dark cherry variant, signalling a renewed push to bring the honey-fermented beverage back into the spotlight for younger drinkers. Blending traditional mead-making with trend-forward dark cherry flavouring and Norse-inspired branding, the launch positions mead as a premium, heritage-led alternative in the busy flavoured alcohol space. The new expression offers a rich, tart-fruited profile that balances honey sweetness with natural acidity. Hive Mind says it aims to appeal to younger consumers, particularly Gen Z and Millennials, who are seeking authentic, naturally flavoured drinks with depth and character. The move reflects growing interest in historic and craft alcohol categories, as well as the broader fruit-led alcohol segment. As younger legal-age consumers increasingly seek drinks that are less sweet and more natural, mainstream fruit ciders have begun to face flavour fatigue. Hive Mind’s dark cherry mead offers a differentiated alternative, providing craft credentials and a provenance story that many cider brands struggle to match. 🍒 Cherry has emerged as one of the leading fruit flavour trends in 2026, gaining traction across food and beverages as consumers increasingly favour bold, tart profiles over overly sweet formats. Read more about the latest fruit flavour trends here 🍒 While still niche compared with cider or craft beer, mead provides scope for flavour innovation, premium pricing and modernised heritage positioning. Hive Mind plans to roll out the dark cherry mead across specialist drinks retailers, on-trade bars and taprooms, with potential expansion into premium grocery and e-commerce channels. The brand says additional flavours are in development, signalling a longer-term strategy to modernise mead and increase its visibility in the flavoured alcohol market. For manufacturers and retailers, Hive Mind’s move demonstrates how historic categories can be refreshed to meet changing consumer expectations and capture attention in a crowded flavoured alcohol landscape. The launch highlights the commercial potential of reinvigorating heritage alcohol formats, combining authenticity, storytelling and natural ingredients to meet shifting consumer preferences.

According to a report by Reuters , cocoa beans from the Ivory Coast’s main harvest are piling up in warehouses as exporters refuse to pay the government’s fixed farmgate price, creating a supply bottleneck that could reverberate through global chocolate and confectionery markets. Cooperatives in the western part of the country say buyers are unwilling to pay the 2,800 CFA francs ($5.09) per kg farmgate price set at the start of the 2025/26 season by the country’s regulator, the Coffee and Cocoa Council. Exporters argue that a slump in global cocoa prices to their lowest level in more than two years has rendered Ivorian beans uncompetitive. The standoff has left unsold stocks stacked in warehouses in towns such as Duekoue, tightening cash flow across the supply chain in the world’s largest cocoa-producing nation. For multinational food and beverage manufacturers – from global chocolate groups to ingredient suppliers – the impasse underscores the structural fragility of cocoa sourcing at a time when price volatility and ESG scrutiny remain high. Price mismatch stalls trade The government’s fixed farmgate pricing mechanism is designed to shield farmers from sharp swings in the market. But when global futures prices fall below the level at which exporters can profitably purchase beans at the official rate, physical buying can stall. That is now playing out across parts of the Ivory Coast. Cooperative managers say they are unable to sell inventory to exporters at the mandated price, leaving them unable to pay farmers in full. Some farmers report being offered between 1,500 and 1,800 CFA francs per kg – well below the official rate and in breach of regulations – as cash-strapped buyers attempt to secure supply at market-clearing levels. The regulator has intervened, launching a programme in January to purchase 100,000 metric tons of beans that had remained unsold for weeks. It accelerated purchases earlier this month amid concerns that beans stored in poor conditions could deteriorate ahead of the April-to-September mid-crop. For global processors and manufacturers, the regulator’s intervention may prevent immediate quality losses but highlights deeper tensions in the Ivorian pricing model. Implications for chocolate and ingredient buyers Ivory Coast accounts for roughly 40% of global cocoa output. Any sustained disruption to bean flows from the main crop has implications for grinders, traders and major branded manufacturers reliant on forward contracts and predictable physical shipments. While headline futures prices have fallen on weaker demand, physical tightness at origin can still disrupt supply chains. If exporters continue to resist purchases at the official farmgate price, shipments could slow, leading to logistical backlogs and potential short-term supply mismatches for processors. There is also a quality risk. Prolonged storage in suboptimal conditions can reduce bean quality, affecting grind yields and flavour profiles – an issue for premium chocolate makers and industrial users alike. For manufacturers already navigating high input cost volatility over the past two years, the current situation adds another layer of complexity. A widening gap between local fixed prices and global market levels could increase the risk premium associated with sourcing from the Ivory Coast, particularly if regulatory interventions distort normal trade flows. Farmer resilience under strain At the farm level, the cash squeeze is acute. With unsold beans accumulating ahead of the mid-crop, some growers say they are accepting lower, unofficial prices to maintain liquidity. For brand owners with sustainability commitments and traceability programmes in West Africa, the episode raises fresh concerns about income stability. Fixed farmgate pricing is intended to underpin farmer livelihoods; when enforcement falters or market dynamics undermine the system, those protections can erode quickly. The situation also comes at a time when major chocolate manufacturers have been under pressure from investors and consumers to demonstrate resilience in their cocoa supply chains, particularly in relation to living income initiatives and deforestation-linked sourcing. Structural tension in a volatile market The current impasse illustrates the structural tension between government-managed pricing systems and globally traded commodity markets. When global demand softens and prices fall, exporters’ margins compress. When prices rise sharply, manufacturers face cost inflation and may reduce purchasing. In both scenarios, volatility at the futures level can translate into disruption at the origin. For the food and beverage industry, the key question is whether the regulator’s intervention remains temporary or signals deeper adjustments to the Ivory Coast’s marketing system. If unsold stocks continue to build or quality deteriorates, grinders and chocolate manufacturers may face tighter availability in the coming months, even as global benchmark prices suggest relative calm. In a market already shaped by weather risk, regulatory change and sustainability pressures, the latest bottleneck in the Ivory Coast is a reminder that cocoa’s supply chain remains highly exposed to policy and pricing mismatches at origin – with consequences that extend far beyond West Africa.

Swedish oat milk brand Oatly has expanded its Barista Edition range with the launch of three new flavours: coconut, vanilla and caramel. Oatly’s new flavoured innovations have now launched in Morrisons stores across the UK, as well as via Ocado from next week. Other major retailers are set to follow, the brand confirmed. Oatly said its latest additions follow rising demand for ‘unusual, customisable drinks’ and enable the brand to tap into international consumer coffee trends for making creative and flavourful drinks at home. Suitable for using in both hot and cold beverages, the new products combine Oatly Barista’s creamy texture with the sweet flavours of coconut, vanilla and caramel. They can be used for frothing and latte art, ideally suited to coffee, matcha or with ice. Like all products in Oatly’s range, they are 100% plant-based, made with fibrous oats and without soya. They are also fortified with vitamins and calcium. Rowena Roos, Oatly’s head of food and drinks experience, said: “The neutral taste of oats make them the ideal foundation for other flavours. Our new Barista Edition Flavours are here to expand the taste universe of your iced and hot coffees, overnight oats, smoothies or anything you would usually add Oatly Barista too.” The drinks are available in 1-litre cartons, each priced at an RRP of £2.30.

Organic children’s food brand Once Upon a Farm has priced its initial public offering at $18 per share, marking a significant milestone for the fast-growing player in the kids' nutrition space. The offering consists of 10,997,209 shares of common stock, including 7,631,537 shares offered by the company and 3,365,672 shares offered by certain existing stockholders. In addition, the company has granted underwriters a 30-day option to purchase up to 1,649,581 additional shares at the IPO price, less underwriting discounts and commissions. Shares began trading on the New York Stock Exchange on 6 February, under the ticker symbol 'OFRM'. Once Upon a Farm said it plans to use net proceeds from the offering to repay outstanding borrowing, purchase new equipment and fund the general running of the company. The capital infusion positions the company to further expand its production capabilities and distribution footprint as demand continues to grow for organic and minimally processed children’s food products. The IPO is being led by Goldman Sachs & Co and JP Morgan as joint lead bookrunning managers. Additional bookrunning managers include BofA Securities and William Blair. Bookrunners also include Barclays, Evercore ISI, Deutsche Bank Securities, Oppenheimer & Co., and TD Cowen. Co-managers for the offering are Drexel Hamilton and Siebert Williams Shank. Founded with a mission to deliver farm-fresh, organic nutrition to children at every stage of development, Once Upon a Farm has built a portfolio spanning cold-pressed fruit and vegetable pouches, freshly frozen meals, refrigerated oat bars and shelf-stable pantry snacks. All products are organic, non-GMO, contain no added sugar, and are free from artificial flavours, colours and preservatives. Top image: © Once Upon A Farm

The US Food and Drug Administration (FDA) is taking additional steps to accelerate the food industry’s transition away from petroleum-based synthetic colours, offering new labelling flexibility and approving additional naturally derived colour additives. In a move expected to have immediate labelling implications across packaged food and beverage categories, the FDA announced it will exercise enforcement discretion, allowing companies to voluntarily claim products contain “no artificial colours” when they are free of petroleum-based synthetic colours. Previously, companies were generally limited to making such claims only if products contained no added colours whatsoever, regardless of whether the colour was naturally derived. The agency notified industry of the change via a formal letter outlining its intent. “We acknowledge that calling colours derived from natural sources ‘artificial’ might be confusing for consumers and a hindrance for companies to explore alternative food colouring options,” said FDA commissioner Marty Makary. “We’re taking away that hindrance and making it easier for companies to use these colours in the foods our families eat every day.” The policy shift is expected to streamline reformulation and marketing efforts for brands that have already transitioned – or are in the process of transitioning – to plant-, algae- or mineral-derived colour systems. Alongside the labelling update, the FDA announced the approval of beetroot red as a new colour additive and expanded approved uses for spirulina extract, a naturally derived blue colour. The approvals stem from two petitions submitted to the agency and bring the total number of new food colour options approved under the current administration to six. The actions build on earlier measures announced in April 2025 by the US Department of Health and Human Services and the FDA to work with industry on phasing out petroleum-based synthetic colours from the US food supply. The FDA is also publicly tracking voluntary company commitments through its “Tracking Food Industry Pledges to Remove Petroleum-Based Food Dyes” initiative. “We are working diligently to facilitate the industry’s phase out of petroleum-based colours and speed up authorisations for colours that are derived from alternative sources,” Kyle Diamantas, deputy commissioner for Human Foods, said. “The actions announced today give companies even more ways to transition to the use of alternative colours derived from natural sources.” While encouraging the shift toward alternative colours, the FDA reiterated that manufacturers remain responsible for ensuring the safety and purity of all authorised colour additives.

Kodiak is expanding its freezer and breakfast aisles presence with the introduction of No Sugar Added Homestyle Power Waffles, alongside two new protein granola flavours. Now available in the frozen aisle at select retailers nationwide, the Homestyle Power Waffles are formulated with zero added sugar, 100% whole grains and 16 grams of protein per serving. The company positions the launch as a better-for-you option aimed at consumers seeking convenient, protein-forward breakfasts without added sweeteners. The waffles feature a neutral flavour profile designed to support both sweet and savoury applications, from nut butters and fruit to eggs and breakfast sandwiches. The product builds on Kodiak’s established platform of whole-grain, protein-packed frozen and dry breakfast offerings. “At Kodiak, we're proud to continue to innovate and provide delicious products that empower our customers to tackle their day without compromise,” said Sonali Dalvi, vice president and head of R&D. “Crafted with 100% whole grains, packed with protein, and made with no added sugar, we've blazed a new trail in the freezer aisle with a waffle that truly stands alone.” In addition to the waffle launch, Kodiak introduced Salted Caramel and Blueberry Vanilla varieties to its protein granola line. Kodiak’s granola platform delivers 16 grams of protein per serving, is made with 100% whole grains and coconut oil and is positioned as an excellent source of fibre. The brand markets the product for standalone snacking or as an add-in to yogurt, smoothie bowls or cereal applications. The granola line has previously earned recognition within the natural and mainstream grocery channels, and the new flavours further diversify the brand’s sweet-leaning breakfast and snack portfolio. The launches reinforce Kodiak’s broader strategy to dominate high-protein, whole-grain breakfast occasions across multiple store perimeters, including frozen, centre store and snack aisles. The no-sugar-added positioning also aligns with ongoing consumer demand for reduced-sugar formulations without sacrificing taste or functionality. Founded more than 30 years ago and based in Park City, Utah, Kodiak continues to emphasise real ingredients, protein density and outdoor lifestyle branding as core differentiators in an increasingly competitive better-for-you breakfast category. The No Sugar Added Homestyle Power Waffles and new granola flavours are available at select retailers nationwide.

Confectionery brand Fini has expanded its UK range with the introduction of two new products: Fini Mini Mochis Fruits and Fini Mini Mochis Berries. The launch taps into growing consumer interest in globally inspired snacks, particularly Asian sweets, which research shows are now purchased by 78% of UK shoppers. The Mini Mochis aim to stand out on shelves through their chewy texture and bold fruit flavours, targeting both impulse and sharing occasions. Consumer testing highlighted the range’s sensory appeal as a key driver for repeat purchases. Steven Greaves, managing director UK and Ireland at Fini, said: “Mochi is no longer a niche trend – it’s firmly moving into the mainstream. Our research shows strong purchase intent and standout sensory appeal, which gave us real confidence in launching Mini Mochis Fruits and Mini Mochis Berries into the UK market." "What’s been especially encouraging is how quickly the range has performed in wholesale so far. There’s clear demand for something different in confectionery, and mochi delivers on flavour, texture and excitement.” Fini Mini Mochis Fruits and Mini Mochis Berries are now available at Parfetts, Unitas, Scotmid Co-op, and Spar, with a recommended retail price of £1.25.

Lamb Weston has appointed seasoned consumer goods executive Jan Craps as executive chair and named James Gray as chief financial officer. The leadership changes come as the frozen potato giant reiterates its fiscal year 2026 guidance and continues executing its long-term “Focus to Win” strategy aimed at accelerating growth and improving returns. Craps assumes the newly established executive chair position effective 6 February 2026. He brings more than two decades of international leadership experience with Anheuser-Busch InBev, most recently serving as CEO and co-chair of Budweiser Brewing Company APAC and CEO APAC for Anheuser-Busch InBev. Throughout his career, Craps has led large-scale transformations and integrations across Europe, Canada, Australia and Asia, managing multibillion-dollar consumer businesses in complex and emerging markets. He began his professional career at McKinsey & Company. At Lamb Weston, Craps will focus on board leadership, governance, M&A and international market execution, partnering closely with President and CEO Mike Smith and the executive team to shape long-term strategy. “I have a strong admiration for Lamb Weston as one of the premier foodservice companies in the world,” Craps said in a statement. “I look forward to partnering with Mike to capitalise on the strong opportunity in front of us to drive shareholder returns in this attractive, growing category.” With Craps’ appointment, Bradley Alford will transition from chairman to lead independent director, maintaining oversight and governance continuity. Gray will join Lamb Weston as CFO on 2 April 2026, succeeding Bernadette Madarieta, who will remain in an interim advisory role to support the transition. Gray most recently served as executive vice president and CFO at Ingredion, where he spent 12 years helping guide the company’s financial and strategic direction. Earlier in his career, he held leadership roles at PepsiCo and began at Bain & Company. Mike Smith, president and CEO of Lamb Weston, said “The experience and vision Jan and Jim bring to Lamb Weston will be critically important as we execute our Focus to Win strategy.” Smith also thanked Madarieta for her five years as CFO and her contributions since Lamb Weston’s spinoff nearly a decade ago.

Hindustan Unilever has agreed to acquire the remaining 49% stake in nutrition brand Zywie Ventures (OZiva) while divesting its minority holding in Nutritionalab Private, as part of a strategic reshaping of its Health & Wellbeing portfolio. The company will pay INR 824 crore (approx. $66.6 million) to acquire full ownership of Zywie Ventures Private, making the business a wholly owned subsidiary. HUL originally acquired a 51% stake in 2023 as it entered the Health & Wellbeing category. OZiva has scaled to approximately Rs. 480 crore (approx. $38.8 million) in revenue in 2025, growing at about 130% CAGR over the past two years, supported by portfolio expansion and synergies from HUL’s distribution and operating ecosystem. Separately, HUL will sell its 19.8% stake in Nutritionalab Private to USV Private for Rs. 307 crore ($24.8 million). The divestment aligns with HUL’s strategy to focus on fewer, larger growth bets. Priya Nair, CEO and managing director of HUL, said: “Health & Wellbeing is an important growth vector for us, driven by rising consumer interest in everyday wellness. By taking full ownership of OZiva, we are doubling down on this exciting space to unlock the next phase of growth." "Our decisions today reflect our intent of fewer, bigger bets where we can leverage HUL’s strengths in science, distribution and market development to scale purpose-led brands.” Both transactions are expected to close by March 2026, subject to customary closing conditions. Top image: © OZiva

Adam Graves McIlhenny Company, the 158-year-old, family-owned maker of Tabasco Brand products, has named Adam Graves as its new chief executive officer. Graves officially assumed the CEO role on 26 January, succeeding Harold Osborn, who retired in April 2025 after 25 years with the company, including five as CEO. Graves joins the Louisiana-based company following a 20-year career at Nestlé, where he led several high-profile food and beverage businesses. Most recently, he served as president of Nestlé’s Pizza & Snacking Division, overseeing brands such as DiGiorno, Tombstone, and Hot Pockets. Earlier leadership roles included president of Nestlé Waters Canada, general manager of Purina Pet Care Latin America and group business manager within Nestlé’s North American Food & Beverage division. His track record of driving brand growth, building high-performing teams and managing complex global portfolios aligns with McIlhenny’s ambitions to expand the reach and relevance of the Tabasco brand worldwide. The appointment comes as the global appetite for spicy foods continues to intensify, particularly among Gen Z consumers seeking adventurous flavour profiles. According to company leadership, these shifting taste preferences present a significant opportunity for continued category expansion. Christian Brown, executive chairman of McIlhenny Company and a fifth-generation family member, pointed to sustained growth in the hot sauce category as a key driver behind the leadership transition. He emphasised Graves’ experience scaling powerhouse food brands and fostering innovation as critical to navigating the next phase of expansion. Graves described the role as “the opportunity of a lifetime,” citing the brand’s 158-year heritage, global footprint and strong internal culture. The company produces its flagship Tabasco Original Red Sauce on Avery Island and distributes products in more than 195 countries and territories.

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 FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com  or email awards@foodbev.com