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We sat down with our friends from across the hospitality world who help us evolve and enhance the show each year. Read their perspectives on the industry, including emerging trends, challenges, tips and tricks for attending IFE 2026, and what their role as ambassadors means to them.
Andy Richardson MBE
Partner - European Food and Farming Partnerships, Member - UK Government Food and Drink Sector Council, Strategic Trade Advisory Group and Food & Drink Export Council
“It's exciting being able to help such a key event be a success and connect inspiring and leading people to the event.”
“The role of AI, digital and data management.”
“Most unexpected is an artificial chocolate that tastes yummy! Secret love is cheese!!”
“Be curious, think outside the box, meet new people rather than those you know, look under every stone!”
“Meeting new people, making connections, driving innovation and solving problems”
“Ooh, great question - definitely cheese although it's on my mind all the time! Cheese is multi-dimensional, intriguing and tasty!”
“I think GLP1 is going to hit the headlines bigtime next year. There is already talk of $53bn being wiped from value of the global snack market and I think it will take hold next year.”
“The most unexpected food that I have seen recently is Tootoomoo sushi tacos available in Sainsburys. I love tacos but not so keen on sushi so was surprised by how amazing and tasty this product was and unlike a lot of sushi – kept me full for ages!!"
“Plan your time to find the brands that you have seen on insta and are keen to get to know and then …just wander. The best inspiration comes from products outside the category.”
“The biggest challenge is overcoming all the noise and really getting to know the industry. IFE is great for this offering a wide range of product categories across the supply chain. It is especially valuable for overseas companies wanting to get to know the UK market place, providing a fabulous networking opportunity.”
"It is impossible for IFE to be one food as it offers so many different opportunities to different sectors of the food industry.But a hamper gives something for everyone tailored to their needs”
Mecca Ibrahim
Co-founder - Women in the Food Industry
"IFE is such an inspiring event bringing together so many voices shaping the future of food and drink."
“I think 2026 will be the year ultra–clean label convenience really takes off. Consumers still want quick meal solutions, but they’re becoming far more selective about ingredients. Expect a surge in ready meals, sauces and snacks with short, recognisable ingredient lists and minimal processing.”
“I believe precision fermentation and advanced biomanufacturing will be truly transformative. As demand grows for healthier, cleaner-label products, this kind of innovation will open up entirely new possibilities for manufacturers and help future-proof the food and drink industry.”
“It's a huge show so it really is worth planning your day (or days) before you go so you can take in the stands you want to see AND the amazing speaker sessions too. You'll really get the most of the week that way.”
“Food producers often face barriers when trying to source sustainable packaging, reduce waste, or adopt greener production practices. IFE Manufacturing brings together innovators who can help manufacturers find practical, commercially viable sustainability solutions.“
“The rise of air-fried snack bars. People are taking whole-food ingredients and using air-frying to create crunchy, low-fat bars that blur the line between savoury snacking and better-for-you convenience.”
“Bone Broth and Collagen – In meals. Soups, Drinks – everything!”
“I think Vending has still a massive way to come in UK compared to Europe and Japan……..Food is now becoming more an experience rather than the actual food itself.“
“Come with a list and do your homework before you come – what are u struggling to source, new trends that align to your strategy or new channels you want to break into.“
“Feeding our curiosity and seeing a lot in one place – were all time poor so seeing the breadth really helps over 2 days.”
“Every Monday at work we do our Foodie Find of the week – and weve had some questionable ones! Gravy in a can, Soup in a can to drink cold…… one of the latest ones was left over gravy mayonnaise!!! “
Richard Werran
Global Director, Consumer, Retail and Food - British Standards Institution (BSI)
"Being an ambassador is rewarding and exciting to play an active role in shaping the industry’s future.”"
“UPFs will gather pace in 2026, driven by consumers who actively want to avoid them and will drive reformulation. Furthermore, the government is trying to fight obesity and the mounting pressure upon health services so the two are connected.”
“Cellular agriculture is moving from proof of concept to pilot scale, accompanied by regulatory approvals around the world opening the way for broader market adoption.”
“It’s easy to be overwhelmed by the sheer scale of the event, so review the exhibitor list, familiarise yourself with the floorplan, prioritise and arrange meetings that meet your business needs. On the day, arrive early, make and retain notes after key conversation and you’re your antennae up for unexpected discoveries!”
“The sector is under immense pressure from many directions all at once. IFE Manufacturing enables businesses to connect with innovative suppliers, new technologies, and the latest ingredient and packaging solutions to build robust, resilient supply chains.”
“As someone living with coeliac disease, I’m always on the alert for new, innovative products that are gluten free. Since I was diagnosed 15 years ago, the quality of GF products has improved all down to the dedication of creative and imaginative food scientists and technologists.”
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