CEOs and executives from Nestlé, Deoleo, Unilever, Ferrero, and Danone, among others, highlight innovation, digitalization, and hands-on leadership as key to adapting to new consumer habits and demographic challenges
Expo Foodtech 2026 and Pick&Pack for Food Industry, closed their doors on Thursday after bringing together 7,124 executives and professionals from the food industry, who confirmed that automation and technological innovation are key to optimizing processes and improving the production and distribution of food and beverages. The major technology trade show for the sector has also reaffirmed Bilbao’s position as an international hub in the foodtech field, generating an economic impact of more than 20 million euros for the city.
Over the course of two days, 261 exhibiting companies showcased their cutting-edge innovations in robotics, automation, processing and packaging machinery, food safety, and applied food science. Meanwhile, the leading food technology event welcomed a delegation from Italy to gain firsthand insight into its agri-food ecosystem, which combines the strength of a well-established industry with a growing focus on agri-food tech innovation.
In addition, the Food 4 Future World Summit brought together 329 international executives and experts from the sector to analyze, discuss, and chart a roadmap for the food industry, outlining the main challenges and opportunities in a context marked by inflation, the geopolitical situation, and changing habits among consumers committed to sustainability, health, and value-conscious spending.
From Production to Consumer: Senior Management Drives Innovation and Digitalization
The European food industry is at a turning point, where efficiencDriven by proactive consumers and evolving health initiatives, the push for sodium-reduced meat, poultry, and seafood products is growing. But for manufacturers, reducing sodium content is never a simple ingredient swap.
Salt plays a critical functional role beyond flavor, influencing water activity, protein extraction, and overall product stability. When sodium levels are reduced, the balance of the formulation is disrupted, compromising sensory quality, performance, and overall consumer acceptance.
There are four critical factors that must be addressed when reducing sodium content:
- Yield Optimization: Lowering sodium chloride levels can limit a system’s ability to bind and retain water, resulting in reduced cook yield.
- Visual Appearance: Reduced sodium levels can lead to increased purge and uneven color development.
- Microbial Safety and Shelf Life: Reducing sodium increases the amount of available moisture in the system, which can promote microbial growth and shorten shelf life.
- Textural Integrity: When sodium levels are reduced, protein extraction is impacted, resulting in reduced cohesion, poor sliceability, and a perception of dryness.
Our new e-book explores proven solutions that restore protein functionality and water-binding capacity, overcoming sodium reduction formulation challenges in meat, poultry, and seafood products. By using low-sodium mineral salts and functional phosphate systems, manufacturers can reach their sodium reduction goals while maintaining excellent taste, texture, and performance.
Download our exclusive e-book, Reducing Sodium Without Compromise: 4 Critical Drivers of Successful Low-Sodium Formulations for Meat, Poultry, and Seafood Products, to discover consumer insights and sodium reduction strategies to create products that maintain sensory quality and performance.
