Snack Show Paris Plus final chance to apply for BrandBite!
- Annie Dunne
- Apr 9
- 4 min read
This week in GRATE,
I’m reporting on all I found from the Snack Show Paris — Europe’s ultimate playground for all things snacking, food-to-go and out-of-home innovation. With over 14,000 industry folk and 400+ exhibitors under one roof, it’s basically a crystal ball for what we’ll all be eating next.
The show is split into three big worlds — Snacking Concepts, Equipment & Tech, and Packaging & Solutions — and let me tell you, there was no shortage of ideas. We’re talking 1,800+ new products, chef competitions, innovation awards, and enough tastings to qualify as a sport.
A few big themes jumped out straight away: Italian-inspired street food everywhere (we’re not done with Italy just yet), a serious push on sustainable packaging — including edible elements (yes, really) — and a clever focus on repurposing food waste. Oh, and vending machines have officially gone rogue… dispensing everything from ice cream to scrambled eggs, burgers and full-on pizzas.
Speaking of pizza — the pizza championships were a moment. I somehow found myself tasting a tiramisu pizza that, against all odds, absolutely worked. It shouldn’t. But it did. The judges agreed. I’m still thinking about it.
One thing noticeably missing? The wave of GLP-1 weight loss trend products we’re seeing across the UK and US. Interesting to see Europe taking a slightly different lane… for now.
All in all, Snack Show delivered — big on ideas, big on flavour, and full of those “why didn’t I think of that?” moments. Definitely one to watch if you care about where food-to-go is heading next.
Read on for five of my top highlights.
As always, enjoy the read,
and let me know if you were there or if you want to chat more about what I found,
Annie x
MATE BY NECENSE
A very cool rethink of the energy drinks category. This MATE is being billed as the first solid soda infused with organic mate leaves — meaning no transporting water, no plastic bottles, and a much lighter footprint. Made with Brazilian mate, French blackcurrant leaves and beet sugar, it delivers a natural caffeine hit (thanks to caffeine, theobromine and theophylline) but in a format you mix yourself. Functional, flexible, and genuinely different.
EMKIPOP X KOOVEE EDIBLE ICE CREAM STICK
Now this is the kind of innovation I love — simple, clever, and solves a real problem. A fully edible ice cream by Emi Pop (who are known in Paris for redeveloping the ice cream popsicle)… including the stick. The biscuit-style stick melts into the ice cream for a soft, indulgent texture, and everything is wrapped in recyclable cardboard. Zero waste, maximum joy. Honestly, why hasn’t this always existed?
KIGNON SNACKS
A brand with both heart and purpose. Kignon creates biscuits using unsold bread, tackling food waste head-on. Even better, the name “Kignon” comes from Breton slang meaning “a small piece of bread to share” — which feels pretty perfect. They’re all about inclusion too, employing people with disabilities in their production. Great product, even better mission.
M’ACHETER
These were delicious, but what really stood out is the model behind them. M'Acheter donates a percentage of every sale to charity — so every bite does a little good. The founder, Thibault Renouf, was there and genuinely one of the loveliest people to chat to. It’s always a win when great taste meets genuine purpose.
STRAWBERRY & GOCHUJANG COULIS
A brilliant example of the swicy trend done right. This smooth coulis, created by Solina, blends strawberries with Gochujang, bringing together sweetness, tang, and deep umami heat. It works across sweet and savoury — I’m already imagining it generously spread over toasted sourdough or paired with cheese. Unexpected, but completely addictive.
FINAL CHANCE TO APPLY FOR BRANDBITE 2026!
BrandBite 2026 – The Brand Acceleration Programme is now open for applications.
BrandBite is designed to support Irish food and drink producers at all stages to build stronger, more commercially effective brands in an increasingly competitive market.
Through a structured 6-module virtual programme (April–June), you’ll gain practical, real-world tools to help you:
1. Clarify your brand positioning and stand out on shelf
2. Better understand your target customer and buying triggers
3. Strengthen your storytelling and communication
4. Build a more cohesive brand across packaging and channels
5. Feel more confident and prepared when approaching buyers
The programme combines expert-led sessions with insights from industry specialists, food buyers and media, alongside small group learning with like-minded producers.
Cost to participate: €150 (significantly funded by Taste4Success)
++ Brand Development Award
Following completion of the programme, participants can apply for two significantly funded Brand Development Awards, each valued at €20,000, supporting brand strategy and design execution, and includes a one day photoshoot & press opportunities.
Previous participants have seen tangible results:
“BrandBite has unlocked key listing opportunities and helped build more awareness for my brand nationwide.”
— Roll It Pastry
“BrandBite enabled new international opportunities for me in some of the world’s most renowned retailers.”
— Aine’s Handmade Chocolate
“BrandBite helped me look beyond a B2B offering and identify a strategic opportunity to develop a retail brand.”
— Wildchurn
“BrandBite helped us bring our brand beyond a product and strategically position it to align with modern food culture.”
— Achill Island Sea Salt
“BrandBite helped bring real clarity to our audience and occasion, giving us confidence for the brand’s next chapter.”
— Clever Foods
“BrandBite helped me own my clean label point of difference on shelf through bold packaging design and clear pack hierarchy.”
— Janet’s Just Delicious
📅 Starts 21st April 2026
⏰ Application deadline: Friday 10th April
👉 Full details and application:
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