European fairs remain among the main references in presenting global food trends. In 2026, we have two events that are strategic showcases for innovation in the industry: Marca in Bologna and SIGEP in Rimini.
Together, they reveal clear consumer movements and connect four essential pillars for brands that want to stand out: technology, sustainability, quality and experience. These fairs act as idea laboratories that directly impact R&D, procurement, and portfolio strategy decisions.
Throughout this content, you will understand how these events help shape the future of private label, functional products, conscious indulgence, and new sensory experiences, highlighting innovation opportunities in gelato, confectionery, and ready-to-eat foods.
Also read: 2026 food trends: what will drive innovation in the Food and Beverage Market
The strategic role of Marca and SIGEP in the global scenario
Marca by BolognaFiere is in its 22nd edition and has consolidated itself as the only Italian fair dedicated to the commercial brand (private label), serving as a great showcase where products of Italian excellence are displayed under the distributor’s brand.
SIGEP — International Exhibition of Artisan Gelato, Confectionery, Bakery, and the Coffee World, in its 48th edition, is the most dynamic event for the industry, attracting exhibitors who showcase the future of their sectors and providing visitors with exclusive insights into evolving trends and the unexplored tastes of tomorrow.
Following these movements means anticipating opportunities, refining portfolios, and guiding innovation investments with greater strategic confidence. Here are the main highlights of each event.
Marca Bologna 2026: stronger, more functional, and more strategic private label
Suelen Lima, Marketing Consultant of the Ice Cream Division here at DR, was present at the event, which took place on January 14 and 15, and states:
“Marca Bologna 2026 made one thing very clear: the private label market is stronger, more relevant, and increasingly strategic. The increase in the number of exhibitors confirms this movement and demonstrates the maturity of this ecosystem.”
In 2026, the fair reinforces its role as a retail barometer, highlighting trends such as:
- Expansion of plant-based, functional, and wellness-focused product lines
- More sustainable, smart packaging with strong visual appeal
- Valuing origin, traceability and transparency
Check out some more highlights of the fair:
Cross-cutting functionality in all categories
One of the most consistent signals was the presence of functional attributes across multiple categories, from snacks to ready meals.
This shows that European consumers expect clear benefits related to health, wellness, and nutrition, regardless of the product format.
For R&D, this movement requires:
- Functional-focused recipe redesign
- Strategic inclusion of bioactive ingredients
- Clear communication of perceived benefits
Also read: Promising scenario for plant-based foods for the coming decades
Clean label evolves toward a lighter, more accessible language
Clean label packaging remains in the spotlight, but with an important shift: communication is no longer purely technical and has adopted a more visual, lighter, and even playful approach, making it easier to build an emotional connection with consumers.
This indicates that innovation is not only in the formulation, but in the way the product is presented at the point of sale.
Protein connected to indulgence and sensory experience
Another highlight was the strong presence of protein-rich products associated with texture, creaminess, and indulgence, especially in categories such as desserts, premium snacks, and gelatos. This movement breaks the old dichotomy between healthiness and pleasure, making room for:
- Indulgent protein desserts
- Premium functional snacks
- Gelato and confectionery with nutritional appeal
Ready-to-eat products with a gourmet aesthetic
Ready-to-eat and ready-to-drink products have taken on a more sophisticated appeal. Convenience now comes with a premium aesthetic, gastronomic appeal, and strong brand storytelling. For new product development, this reinforces the importance of:
- Full sensory experience
- Attractive visual appearance
- Aspirational positioning
Single-serve portions and the “mini market at home” concept
Another cross-category movement was the growth of single-serve portions, which reflect the ideas of variety, portion control, and everyday convenience. This trend favors:
- Modular portfolios
- Flavor combinations
- Retail cross-selling strategies
SIGEP 2026: experience, texture, and new sensory interpretations
For those working in gelato, confectionery, and ingredients, SIGEP reinforced that consumers are looking for more than just a product: they seek experience, conscious indulgence, and texture.
The fair, which took place from January 16 to 20, also showed that the international market is increasingly open to Brazilian references and new forms of consumption.
Brazilian-style açaí gains global prominence
One of the major highlights was açaí presented in the traditional Brazilian format: bowls, toppings, layers, and a complete consumption experience.
This movement highlights international interest in authentic concepts and reinforces opportunities for Brazilian brands to export not only ingredients, but also consumption models and complete experiences.
Conscious indulgence: plant-based and zero lactose gain scale
The 2026 edition showed that plant-based and lactose-free products have moved beyond niche positioning and are now integrated into core portfolios. The differentiator lies in the focus on:
- Texture
- Creaminess
- Indulgent flavor
This reinforces the importance of advanced sensory solutions to maintain consumer acceptance, even in restrictive formulations.
Nuts take on a new interpretation with warm notes and creative pairings
Nuts remain on the rise, now crafted with spices, caramelization, intense roasting, and fruit pairings. This movement creates opportunities for:
- More complex flavor profiles
- Premium products
- Sensory differentiation in gelato and confectionery
Tiramisù beyond the classic
The reinterpretation of tiramisù stood out strongly, exploring fruits, distinctive chocolates, nuts, and alternative bases.
This trend signals a growing appreciation for reinterpreted classics, preserving their cultural reference while adapting them to contemporary consumption.
Premium home experience – domestic ice cream makers
Ice cream machines for home use stood out for their design and performance, reinforcing consumers’ desire to recreate premium experiences at home. This movement makes room for:
- Cooking kits
- Exclusive ingredients
- Brand-signed recipes
Texture as the protagonist: “crunch” remains king
Without a doubt, texture was one of the great protagonists of the fair. Layers, crunch, thermal contrasts, and mouthfeel sensations continue to be decisive factors in consumer choice. For innovation, this means working on not just taste, but sensory product architecture.
Confectionery invades gelato shops
The boundary between gelato shops and confectionery is becoming increasingly blurred. SIGEP showed confectionery gaining space within gelato shops, with more visually striking displays, hybrid desserts, and rich combinations of flavors and textures.
This movement enhances visual appeal, impulse consumption, and the overall experience, increasing average ticket value and expanding consumption occasions.
What these global food trends mean for R&D and innovation
The combined reading of Marca and SIGEP points to clear directions for the industry:
- Integration between functionality and indulgence
- Appreciation of the full sensory experience
- Growth of premium ready-to-consume formats
- Demand for more consumer-friendly clean label positioning
- Growing interest in authentic concepts and cultural backgrounds
For R&D and innovation teams, this requires a more strategic approach, connecting ingredients, technology, consumer behavior, and industrial feasibility.
Also read: The advances of the clean label movement and the new opportunities for food and beverages
Global trends as a driver of strategic innovation
The global food trends showcased at Marca and SIGEP 2026 indicate that the market is moving toward a scenario where health, pleasure, experience, and convenience coexist within the same product.
These changes represent not just challenges, but primarily strategic opportunities for the industry to innovate, reposition portfolios, and meet the needs of an increasingly demanding and sensory-driven consumer.
At DR Flavors & Ingredients, we closely follow these global movements and turn trends into actionable solutions for R&D and innovation. Our role is to support the industry in developing products aligned with the market’s evolving demands, connecting technology, ingredients, and sensory performance.
Contact us, explore our solutions and discover how we can drive your next innovation.
