Speciality Food March 2026

specialityfoodmagazine.com 21 Sustainability, sourcing and regulation Sustainability remains a central pillar of Feeding the Future, but the 2026 programme takes amore nuanced view of how responsible sourcing can deliver value in an inflationary environment. Karen Green’s panel will examine whether sustainability still has a role to play amid cost-cutting, and how it can support human health, planetary health and company wellbeing simultaneously. Adding further depth to this conversation, Maggie Fitzherbert, senior responsible sourcingmanager at Soil Association, will address the practical realities of navigating increasingly complex regulation. “I’mon amission to demystify responsible sourcing of forest risk commodities,” she says. “It’s such a complex space and lots of companies are held back by uncertainty and concerns about cost, but traceability and robust due diligence has loads of benefits too. “EUDR is driving significant change already, and I want companies to take advantage of the opportunities it brings, not simply be weighed down by the regulatory burden.” Together, these sessions reflect a broader shift in the sustainability conversation – away fromaspiration alone and towardsmeasurable impact, compliance and commercial resilience. Representation, inclusion and growth in food and drink Feeding the Future also places people firmly at the centre of the industry’s evolution. On the Future Food Stage, a panel hosted by Raising the Glass will explore how representationwithin product ranges can drive sales, loyalty and long-term relevance. Rebecca Oliver-Mooney, Founder of Raising the Glass, explains, “IFE brings together the people who are actively shaping what ends up on shelves, menus and in consumers’ hands, and that makes it a powerful place to havemeaningful conversations about representation, inclusion and commercial impact. “This session explores why representationwithin product ranges isn’t just a social priority. It’s a commercial one.” Plus, the show’s NewProducts Discovery Theatre, sponsored by TT ICE TEA, will see demos and showcases frombrands including Qualiko, Vatsak, FICT (French Charcuterie & Deli Companies and those exhibiting in the Startup Market. Health, wellbeing andmood-boosting innovation Health remains amajor driver of innovation, but at IFE the conversationmoves beyond reformulation alone to explore the emotional, experiential and functional role food and drink can play in people’s lives. As consumers increasingly look to products that support both physical and mental wellbeing, brands are being challenged to thinkmore holistically about howhealth is delivered – not just through ingredients, but through flavour, format, storytelling and occasion. In a session onmood-boosting nutrition, Mex Ibrahimwill examine how these elements canwork together to deliver emotional as well as physical benefit. The discussion looks beyond single nutrients or health claims, instead exploring how food experiences can be designed to support wellbeing inmore nuanced ways, fromcomforting flavours and familiar formats to products that feel reassuring, inclusive and relevant to everyday life. This broader view of health is reflected across the showfloor, particularly within IFE’s Health, Organic & Natural exhibitors. Brands such as A.Vogel UK & Ireland Ltd, with its long-standing focus on natural health, nutrition and holistic wellbeing, highlight the continued demand for products rooted in trusted ingredients and transparent philosophies. Functional and better-for-you innovation is also evident in newer formats, fromYogoody’s probiotic yoghurt-style drink combining fruit, fibre and live cultures, to superfood- led offerings such as Acai Berry, which tap into sustained interest in gut health, immunity and nutrient- dense foods. Artisan Food: Provenance, craft and differentiation A cornerstone of IFE for speciality and independent buyers, the Artisan Food section brings together producers defined by provenance, craft and a clear point of difference. For 2026, the line-up spans both UKmakers and international specialists, offering buyers a curated route to premium products with strong stories behind them. British producers including Blackmore Vale Dairy, Folkington’s, Smokin’ Brothers, Seagull Spirits, Filey BayWhisky andWold Top Brewery showcase the strength of homegrown craft across dairy, drinks and flavour-led condiments. Alongside them, international brands such as VERONI, IginoMazzola Spa and EUChorizo! reflect continued demand for authentic, high-quality food rooted in heritage and technique. Together, the section highlights howprovenance and premiumisation continue to support differentiation in increasingly crowded categories. StartupMarket: Spotting the next generation of brands The StartupMarket at IFE brings together early-stage food and drink brands, offering buyers the opportunity to discover new products and engage directly with the passionate entrepreneurs behind them. The 2026 lineup spans functional food, beverages, ingredients, pantry staples and nutrition-led formats, reflecting the diversity of propositions entering the market at an early commercial stage. Functional and health-focused food plays a strong role within the Startup Market. DelicDay will showcase functional sweet snacks positioned asmeal alternatives, formulated to be low-carb, sugar-free and grain-free, and sweetened using prebiotic fibre. INTACT, based in France, presents plant-based ingredients derived frompulses, including native and textured proteins and neutral alcohol obtained fromby-products, designed tomeet industrial requirements such as protein and fibre enrichment, allergen-free formulation and clean- label processing. International cuisine and ingredient-led products are also represented. DragonMama’s Kitchen is a family-run business producing Taiwanese food products, with a focus on authenticity, quality and ease of preparation, spanning noodles, sauces and related formats. Emilia’s Crafted Pasta offers traditionally made dried pasta produced using high-quality Italianwheat and bronze-die extrusion, packaged in paper and rooted in Italian pasta- making heritage. Mr. Sprinkle brings a range of mixed herbs, seasonings and condiments designed to support everyday cooking, including classic blends and no-onion, no-garlic options. The beverage category within the StartupMarket spans hydration, wellness and functional nutrition. Golden Bar Aqua presents premium bottled water, produced through a purification process focused on clarity, balance and consistency, with sustainability considerations built into sourcing and packaging. NowCoco, from Ireland, produces sparkling coconut water made from real coconut water, lightly carbonated and free fromadded sugar, sweeteners and concentrates. SheReal will showcase cold- pressedmocktailsmade using whole fruits, vegetables, juices and botanicals, formulated to combine flavour with functional positioning around stress, energy and mood. Vitz, a UK-based nutrition brand, showcases vitamin-infused lozenges designed as an alternative to traditional supplements, offering sugar-free, vegan and halal options formulated to support immunity, energy and bone health. Snacking and indulgence-led formats are represented by Morish