IFE Manufacturing 2026 live: Functional drinks, GLP-1 and protein-forward concepts drive NPD

IFE Manufacturing 2026 is underway in London, UK (Mar 30–Apr 1), showcasing product innovations in functional beverages, healthier snacks, premium indulgence, and global flavors. The three-day event aims to offer a clear view of the F&B industry’s current direction as companies respond to consumer demand for clean label, reduced sugar, and convenient formats.

Food Ingredients First speaks with exhibitors and the event organizer live from the trade show. We discuss how companies are focusing on meeting consumer demands for better-for-you products through innovations, such as seaweed snacks and bars without binders and sugar, based on ultrasound technology.

IFE event director Federico Dellafiore says that health continues to be a “key concern” for consumers and a “driver of innovation,” with protein and fiber-forward products emerging alongside healthier snacking brands.

“The industry is currently calibrating its reaction to the impact of GLP-1 on customer eating behaviors, and it’s only boosting existing trends, such as clean label and nutrient-dense, smaller meals.”

Fiber, protein, and GLP-1 trends are pushing F&B innovators to explore indulgent formulations, as nearly 60% of global consumers report actively incorporating more protein into their diets, according to Innova Market Insights. Additionally, GLP-1 users are also driving the demand for fiber-rich options to support digestion and gut health.

Unlocking global flavors

Global flavors and heritage are also key themes showcased at IFE Manufacturing this year. France-based Renée Chocolat is displaying its Caribbean-style ready-to-use hot chocolate, aiming to expand the drink into the UK.

At IFE Manufacturing 2026, Morish Foods is showcasing snacks like roasted seaweed thins and air-dried steak to support keto, paleo, gluten-free, and fiber-maxxing snacking trends.“Global flavors strongly influence our product development because Renée comes from Guadeloupe, where Caribbean and French influences naturally come together,” Gil Reynaud, co-founder of Renée Chocolat, tells us on the showfloor.

“When introducing these products to new markets, our strategy is not to over-adapt, but to preserve their authenticity and make them easy to discover through familiar formats, strong branding, sampling, and education.”

Bedfordshire-based Cedar Baklawa is showcasing the chocolate variant of its Lebanese-style Baklawa, consisting of filo pastry, layered with clarified butter or ghee and filled with nut pieces.

Owner and director Samir Chouman shares that the company monitors global flavor trends as part of its NPD process, particularly in the Mediterranean and Middle East area. 

“We look at the food trends and flavors coming out of what we call the ‘Levantine’ area, which is the southeast corner of the Mediterranean, the ‘fertile crescent’ that was the cradle of civilization.”

“This broadly encompasses Lebanon, Israel, Palestine, Syria, Turkey, Egypt, and Cyprus and is home to some of the healthiest, freshest, most delicious, and ancient global cuisines.”

At IFE, the company is sampling its NPD offerings inspired by this region, including its new Mamoul (semolina-based biscuit stuffed with dates or pistachio fillings) for visitor feedback, he adds.

London-based Delicari is offering a modern take on the Brazilian snack “pão de queijo” with its gluten-free cheese dots made using British ingredients for retail and foodservice applications.

Describing why the Brazilian staple is globally “under-recognized,” founder Renata Nascimento says one of the reasons is cassava flour. While the flour gives the product its unique texture — light, chewy, and airy — she explains that it behaves very differently from wheat flour, “making it unfamiliar to many consumers.” 

Instead of positioning cheese dots as an “exotic” product, the company markets it in globally recognized taste profiles such as Vintage Cheddar, Cacio and Pepe, and Pepperoni.

“Familiar flavors reduce hesitation, simple format (small, warm, snackable) makes trials easy, and fast preparation (from frozen to ready in minutes) offers operational ease for partners.”

Advancing smarter snacking

Innova Market Insights indicates a 22% year-over-year growth in snack launches featuring health claims between April 2023 and March 2025. At IFE Manufacturing, smarter snacking is reflected in products that blend indulgence, health, and evolving consumer priorities.

Torr FoodTech is showcasing snack bars made with its proprietary ultrasound technology under its Presteez brand.

London-based Torr FoodTech uses its “iWeld” technology, which involves ultrasonic waves to create clean label snack bars without binders or added sugar. Chief marketing officer Vered Kirsch says the products offer both healthy nutrition and indulgence to consumers, “without compromise.”

“Thanks to our proprietary technology, we’re able to create bars that are minimally processed while preserving the integrity of premium ingredients. That gives us a clean nutritional profile and unlocks a superior texture and flavor experience.”

Lancashire-based snack brand Morish is showcasing products like roasted seaweed thins, air-dried steak, and crunchy pork chicharrones for health-conscious consumers at the show.

Founder Roger Buehler points to the importance of taste in the smart snacking space — “if it’s not genuinely craveable, consumers simply won’t come back, no matter how healthy it is.”

Morish designs its products to ensure the ingredients are “clean, recognizable, and naturally nutrient-dense, without compromising on flavor or texture.”

Sunfly, an Estonia-based brand offering an “allergen-free” alternative to traditional nut spreads, is showcasing its new line of Sunflower Seed Butters.

“Taste and nutrition are equally important at the core of our product development,” Dmitri Eivin, CEO and co-founder at Sunfly, tells us. “By carefully refining texture and flavor profiles, we identify the combinations that deliver a truly indulgent experience while maintaining strong nutritional value.”

Spotlighting functional drinks and staple ingredients

London-based Chill Spritz is showcasing its sparkling functional drink with 500 mg of ashwagandha, a natural adaptogenic botanical supporting relaxation. The zero-sugar, zero-calorie, vegan, and caffeine-free beverage is marketed as a healthy alternative to energy drinks and sugary soft drinks.

“Chill Spritz stands out from traditional soft drinks as a functional, alcohol-free beverage with a distinctive position in the growing wellness and mindful drinking category. With increasing consumer interest in balance and lifestyle-led choices, the brand taps into a strong cultural shift, particularly among Gen Z and Millennials, many of whom are reducing alcohol consumption,” Daria Smurova, commercial director at Chill Spritz, tells us.

Chill Spritz is launching its alcohol-free, zero-sugar functional drinks with ashwagandha at the event, targeting Gen Z and Millennials seeking to reduce alcohol consumption.“Chill Spritz resonates with a younger, trend-driven audience. It offers operators a modern, differentiated product that aligns with evolving consumer preferences and the continued growth of the functional drinks category.”

Meanwhile, brands are also showcasing how F&B staples and ingredients are evolving with consumer demands. Avocado oil manufacturer Navaco is exhibiting its organic oils, emphasizing that it pursues certification for its products. 

“We minimize the use of chemicals in the production process. Our avocado oil products are very healthy and should be included in our daily diets,” says managing director Alun Hart.

F&B’s next wave

The product innovations showcased at future IFE events will be driven by consumers’ convenience and nutritional demands, according to Dellafiore.

“The convenience category in particular could face significant evolution in the years ahead. The continued rise of GLP-1 medications is likely to accelerate an existing shift toward more considered consumption, reinforcing demand for smaller portions and more nutritionally balanced options. In response, we expect to see further reinvention of ready meals and frozen products as higher-quality, chef-led and health-conscious offerings.”

“At the same time, the impulse and snacking category will be one to watch. While healthier and free-from options have been a longstanding trend at IFE, future innovation is likely to focus on functionality, satiety, and ingredient quality as consumers become more mindful of what and how they eat.”

With additional reporting by Joshua Poole at IFE Manufacturing 2026 in London, UK