Webinar: Innovation Under Pressure: How Brands Are Winning Today's Consumer by The Food Institute

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About This Webinar

Thank you for joining The Food Institute's exclusive preview of SIAL Paris 2026.

If you'd like to revisit the discussion, the recording is now available on demand.

In this webinar, Audrey Ashworth, Director of SIAL Paris, and Camille Broyard, Director of Innovation at ProteinesXTC, explore the consumer trends, product innovations, and market forces shaping the future of the global food and beverage industry.

Watch to learn:

The key consumer trends driving innovation in 2026 and beyond

How brands are balancing affordability, value, health, and premiumization

Emerging product categories and breakthrough innovations from around the world

Insights from SIAL's latest innovation and trend research

What to expect at SIAL Paris 2026 and why it remains the leading global food innovation exhibition

Whether you're sourcing new products, identifying market opportunities, or looking to stay ahead of global food and beverage trends, this webinar will provide actionable insights and a first look at the innovations set to shape conversations at SIAL Paris this October.

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Sponsored by:

SIAL
Organized by Comexposium, SIAL Paris is the largest food industry trade fair in the world. A business generator, every two years it provides unique insights into trends and opportunities in the sector. The event is part of the SIAL Network, the world’s largest network of food and drink trade fairs. Through eleven regular events (SIAL Paris, SIAL Canada in Montreal and Toronto, SIAL in China / Shanghai and Shenzhen, SIAL Interfood in Jakarta, SIAL in India / New Delhi, Food & Drinks Malaysia by SIAL à Kuala Lumpur, Gourmet Selection by SIAL, Cheese and Dairy Products and Djazagro in Algiers), the network brings together 17,000 exhibitors and 700,000 professionals from 205 countries.

www.sialparis.com

Comexposium

Comexposium is one of the world’s leading organizers of professional and consumer events. The Group organizes 400 trade shows & consumer exhibitions, convention-exhibitions, one-to-one events, in 80 major cities in 24 countries around the world.

A world leader in Food & Beverage events, the Group, through its F&B Division, operates iconic brands including SIAL Network, Wine Paris (and other Vinexposium events), Salon Mondial du Chocolat et de la Pâtisserie, Gourmet Selection, Cheese & Dairy Products Show and Djazagro, attracting nearly 1.5 million attendees and 26,000 exhibitors across more than 35 events in Paris, Amsterdam, Shanghai, Hong Kong, Ho Chi Minh City, Mumbai, Dubai, New York, Montreal, Toronto, Algiers, Istanbul, and Lima.

Comexposium also delivers a dynamic portfolio of strong, well-established brands, such as Foire de Paris (leisure), One to One Retail E-Commerce (retail), Les Assises de la Cybersécurité (security), l'Etudiant (education), Who's Next and Silmo (fashion), Rétromobile and Jakarta Auto Week (transport & mobility).

With an engagement strategy awarded the Positive Company® CSR certification in 2025, the Group, headquartered in Greater Paris, employs 1,200 talents across all Group entities.

www.comexposium.com

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Audrey Ashworth

SIAL Paris Director

Audrey Ashworth doesn’t just run a trade show. Every two years, she orchestrates the must-attend event for an entire global industry.

With 18 years of experience in professional event management, her career path reflects that of a woman who knows this sector inside and out—and who understands its true value better than anyone else. In an ever-accelerating world, where information is overwhelming and strategic decisions must be made faster than ever, she is convinced that a well-designed trade show remains the most powerful tool available: one that allows us to decipher trends, take the pulse of a global market, and anticipate what’s to come.

Her philosophy is rooted in one conviction: the more digital the world becomes, the more valuable human connections are. This conviction guides every edition of SIAL Paris—a space where exhibitors, startups, and decision-makers from around the world come not only to do business, but to imagine the future of food together.

For 2026, the ambition is clear: to make SIAL Paris much more than just a meeting place—a true barometer of the food industry’s transformation. “I want SIAL to provide real added value in shedding light on our ecosystem,” she says. A simple statement that says it all about a director for whom each edition is, above all, a trailblazer—and is already shaping up to be the most ambitious in the show’s history.

A Franco-British woman, married to a Swede and mother of three, Audrey Ashworth embodies in her own life the conviction that bridges between cultures are our greatest treasure.

Camille Broyard

Director of Innovation, ProteinesXTC

Camille Broyard is an engineer and holds a PhD in food science. A specialist in food innovation at the crossroads of science, market dynamics and industry, she has spent more than ten years managing innovation portfolios within major groups, combining consumer expectations, nutritional and environmental challenges, industrial feasibility and economic viability. Driven by a desire to understand complex systems and turn ideas into concrete, value-creating solutions, she is convinced that food innovation must combine performance and responsibility. In her current role as Director of Innovation Expertise at ProtéinesXTC, she focuses on decoding major food trends and helping companies turn the signals observed – notably at events such as SIAL – into sustainable growth drivers.