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“Functional Product 2026” – nationwide competition for innovative food with health-promoting potential
Applications are open until 30 September 2026 for the second edition of the nationwide “Functional Product 2026” Competition, organised as part of the 13th Food Safety Congress. The initiative is aimed at food producers, startups, research and development units, and other organisations developing modern food products with documented functional potential.
The competition is organised by the NutriGlobo Foundation – Nutrition and Food Systems, which supports the development of science, innovative food and sustainable food systems.
Science meets market practice
The aim of the competition is to identify, promote and recognise food products that combine health-promoting potential, up-to-date scientific knowledge, high-quality raw materials and modern production technologies.
An important part of the assessment will also be whether the product responds to the real health and nutritional needs of today’s consumers.
The competition is designed to create a platform for cooperation between science and business, supporting the transfer of knowledge into commercial practice and the development of the functional food segment. For participants, it offers an opportunity to have their product professionally assessed by experts and to increase its visibility within the scientific and business communities.
Who can submit a product?
The competition is open to:
- food producers,
- startups,
- companies operating in the food sector,
- research and development units,
- scientific-industrial consortia,
- industry organisations related to the subject of the competition.
Each participant may submit one or more products.
The submitted product should already be available on the market, ready for implementation, or at an advanced stage of preparation for commercialisation. Its declared health-promoting potential should be supported by appropriate documentation.
Expert evaluation
Submitted products will undergo expert evaluation, followed by analysis by the Competition Jury.
The assessment criteria will include:
- product composition and raw materials used,
- documented health-promoting properties,
- quality and credibility of scientific documentation,
- implementation potential,
- market potential,
- level of innovation,
- environmental aspects.
These criteria are intended to assess not only the product concept itself, but also its readiness for market introduction and its practical value from the consumer’s perspective.
Functional food as a developing market segment
Growing consumer interest in health, diet quality and product composition is increasing the importance of foods that, beyond their basic nutritional value, may offer additional functional benefits.
However, the development of this segment also requires proper justification of declared benefits, high-quality ingredients and a credible scientific basis. The “Functional Product 2026” Competition is intended to highlight solutions that combine innovation with a responsible approach to product development and communication.
Applications open until 30 September
Applications for the nationwide “Functional Product 2026” Competition are open until 30 September 2026.
The winners will be announced and the awards presented on 19 November 2026 during the 13th Food Safety Congress in Warsaw.
Companies and institutions developing innovative food products with documented functional potential can submit their products through the competition website.
Source: 13th Food Safety Congress / NutriGlobo Foundation – Nutrition and Food Systems materials.
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