SIAL Canada 2026 highlighted health, sustainability and convenience as the defining trends shaping the North American food market. The fair — the largest food and beverage expo in North America and part of the global SIAL Network — ran from April 29 to May 1 in Montreal.
According to KATI, the agricultural food export information service of the Korea Agro-Fisheries and Food Trade Corporation, gut health, high protein, low sugar and dietary fiber-enriched products emerged as the dominant trends at the fair. Korean brand Teazen drew attention with its individual stick-type kombucha, pitching it as a functional beverage.
Clark-Cordon Bleu presented a ready meal enriched with plant-based protein and dietary fiber, offering a product strategy that addresses health and convenience at the same time.
The North American ready meal market has been shifting away from simple cooking convenience toward an emphasis on health and premium quality.
Plant-based and alternative food products also made a strong showing. Canadian company Kunana introduced a plant-based banana milk made from B-grade bananas, underscoring both sustainability and nutrition. The product was designed for use beyond drinking — it can be frothed and used in cooking, giving it broader versatility than conventional plant-based beverages.
Among other products recognized as innovations, Lion's Mane Mushroom Company's plant-based steak used lion's mane mushrooms to replicate the texture and flavor of meat, with a black garlic marinade added to deepen its savory profile.
New School Foods unveiled a plant-based salmon that reproduces the texture, color and omega-3 content of the fish while excluding common allergens. The product drew high marks for its appeal to restaurants and professional chefs.
Global flavor trends were also on display. La Terre du 9 presented a soy sauce alternative made with Quebec-grown black garlic, while Tiberino 1888 showcased a vegan version of Roman-style pasta, combining ease of preparation with globally inspired recipes.
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