Food Technology & Beverages

About Us

The 46th International Conference on Food Technology & Beverages is an elite global platform that unites scientists, technologists, entrepreneurs, researchers, regulatory experts, and industry leaders to discuss the most recent developments transforming the food and beverage sector. Scheduled to take place on February 23–24, 2026, in London, UK, the conference will focus on innovation, sustainability, functionality, and safety in food and beverage sciences under the theme “Fusion of Science and Flavor: Next-Gen Food & Beverage Technologies.” This highly anticipated event will feature keynote speeches, technical sessions, panel discussions, poster presentations, and networking opportunities that delve into areas like food engineering, clean-label products, smart packaging, 3D food printing, plant-based alternatives, functional beverages, fermentation, food safety, flavor enhancement, AI in food processing, and global regulatory trends.

The conference is designed for a diverse target audience including food technologists, beverage developers, R&D scientists, academic researchers, nutritionists, chefs, quality assurance experts, food engineers, sustainability professionals, agricultural specialists, regulatory affairs personnel, marketing professionals, and students pursuing careers in food science and related domains.

We invite original research and innovative abstracts for oral or poster presentations.

Abstract Submission Deadlines:

1st Round: October 30, 2025
2nd Round: December 30, 2025
Final Round: February 3, 2026

Join us in London and contribute to shaping the sustainable, nutritious, and tech-driven future of food and beverages!

CPD/CME/CEU points

All registered participants of the 46th International Conference on Food Technology & Beverages, taking place on February 23–24, 2026, in London, UK, will be eligible to receive 15–20 Continuing Education Credits (CME/CEU/CPD) upon full participation over the two-day program.

These continuing education credits are designed to recognize and reward participants for their dedication to continuous professional development in alignment with global standards of education and industry relevance.

CME (Continuing Medical Education) credits are particularly relevant for clinical and healthcare professionals involved in nutrition, dietary intervention, and food-related health sciences.

CEU (Continuing Education Units) are beneficial for food technologists, nutritionists, product developers, researchers, and allied professionals aiming to document their structured learning efforts.

CPD (Continuing Professional Development) credits are widely recognized across multiple industries, providing formal acknowledgment of skills enhancement, updated knowledge, and practical competencies.

Earning these credits demonstrates your commitment to staying at the forefront of innovations in food processing, beverage technologies, food safety, quality assurance, and sustainability. These credits may also be submitted to respective professional councils, institutions, and licensing bodies to meet mandatory development criteria.

After the completion of the conference, each attendee will receive an official certificate specifying the number and type of credits earned.

Join us in London to explore the fusion of science and flavor, engage with global food and beverage experts, and enhance your professional portfolio through valuable educational credits.

Sessions

Next-Gen Food Processing Techniques

The food processing industry is witnessing a revolutionary shift with the integration of next-generation technologies aimed at enhancing efficiency, nutrition, and safety. Techniques such as high-pressure processing (HPP), pulsed electric fields (PEF), and ultrasonic processing are being increasingly adopted to minimize nutrient loss while ensuring microbial stability. These advanced methods offer extended shelf life without compromising on flavor or texture, aligning with consumer demands for fresher and healthier options. Moreover, the integration of real-time monitoring tools and automation systems ensures quality consistency, traceability, and cost-effectiveness. As sustainability becomes a top priority, next-gen processing also supports energy efficiency and waste reduction. The incorporation of smart sensors and machine learning algorithms enables predictive maintenance and process optimization, reducing downtime and maximizing output. As global populations grow and dietary preferences evolve, the demand for clean-label, functional, and minimally processed foods is on the rise. These innovations collectively pave the way for a safer, more sustainable, and consumer-centric future in food processing.

Innovations in Functional Beverages

Functional beverages have become a cornerstone in the wellness and nutrition sectors, driven by growing health consciousness among consumers. These beverages are formulated with bioactive ingredients like probiotics, vitamins, minerals, adaptogens, and botanical extracts to provide targeted health benefits beyond basic hydration. Recent innovations include the development of mood-enhancing drinks, energy-boosting formulations, and beverages aimed at gut health and immune support. Advances in encapsulation technologies and nanotechnology have improved the stability and bioavailability of these functional components. Plant-based and low-sugar alternatives are gaining traction as well, meeting the needs of vegan and health-conscious demographics. Additionally, AI and data analytics are being leveraged to create personalized beverage formulations based on individual health metrics and preferences. Sustainability also plays a crucial role, with manufacturers adopting eco-friendly packaging and clean-label practices. As consumer demand continues to evolve, the functional beverage market is poised for significant growth, offering new opportunities for innovation in ingredients, processing, and product development strategies.

Food Safety and Quality Control Technologies

Ensuring food safety and maintaining high-quality standards are critical aspects of the food and beverage industry. Recent technological advancements have significantly enhanced the ability to monitor, detect, and prevent contamination across the supply chain. Innovations such as rapid microbiological testing, real-time pathogen detection sensors, and blockchain-based traceability systems have revolutionized quality assurance protocols. Machine vision systems and AI-driven inspection tools enable precise and automated detection of defects, contaminants, and inconsistencies in food products. These tools not only improve accuracy but also reduce human error and operational costs. In parallel, predictive analytics and risk assessment models are being used to anticipate potential hazards and proactively manage quality control measures. Furthermore, digital twins and IoT-enabled devices offer comprehensive monitoring of critical control points, ensuring compliance with global food safety regulations. These advanced technologies contribute to building consumer trust, enhancing brand reputation, and minimizing product recalls, ultimately creating a safer and more efficient food system for all stakeholders involved.

Smart Packaging Solutions for Food & Drinks

The integration of smart packaging in the food and beverage sector is revolutionizing how products are preserved, tracked, and consumed. This technology incorporates features such as freshness indicators, time-temperature sensors, and QR codes that provide real-time information about product quality and safety. With growing consumer demand for transparency and traceability, smart packaging enables better communication between manufacturers and end-users. It also plays a vital role in sustainability by reducing waste and extending shelf life. Active and intelligent packaging not only helps in detecting spoilage and contamination but also enhances brand value through interactive user experiences. Advances in nanomaterials, printed electronics, and bioplastics are pushing the boundaries of what packaging can achieve. This session will explore recent innovations in smart packaging, their practical applications, and the challenges faced in large-scale adoption. It will also examine how regulations, material science, and supply chain logistics are evolving to support this technological shift, ultimately contributing to safer, smarter, and more sustainable food and beverage delivery systems.

Sustainable Food Production and Waste Management

Sustainability is no longer a choice but a necessity in the food and beverage industry. With the global population on the rise, sustainable production methods are essential to meet growing demands while minimizing environmental impact. This session delves into methods to reduce water usage, carbon emissions, and energy consumption across food processing systems. Emphasis is placed on circular economy principles, such as upcycling food waste into valuable by-products like animal feed, bioenergy, or nutraceutical ingredients. Advanced processing techniques and resource-efficient technologies are reshaping how industries manage raw materials and waste streams. This session also highlights strategies for minimizing food loss from farm to fork, focusing on AI-driven forecasting, cold chain logistics, and optimized packaging. Government regulations, global sustainability goals, and consumer preferences are increasingly influencing practices in waste reduction and ethical sourcing. Through case studies and expert analysis, participants will gain insights into building resilient and responsible production frameworks that support long-term food security and ecological balance.

Emerging Technologies in Beverage Manufacturing

Beverage manufacturing is undergoing a digital and technological transformation, driven by the need for customization, health-conscious products, and streamlined operations. Innovations such as high-pressure processing (HPP), pulsed electric fields (PEF), and membrane filtration are enhancing the safety, shelf life, and nutritional profile of beverages without compromising flavor. This session explores how emerging technologies are being adopted by both startups and legacy companies to improve production efficiency, reduce energy costs, and meet strict regulatory standards. The integration of automation, robotics, and smart sensors is redefining quality control and enabling real-time monitoring. There's also a strong focus on clean label formulations, functional beverages fortified with probiotics, adaptogens, and vitamins, as well as low-alcohol and alcohol-free alternatives. With rising interest in sustainability, manufacturers are also exploring water-efficient processes and plant-based packaging materials. This session offers an in-depth look at future-forward solutions shaping the beverage industry, backed by case studies and technical evaluations, aiming to foster innovation while ensuring compliance, quality, and consumer satisfaction.

AI and IoT in Food and Beverage Industries

Artificial Intelligence (AI) and the Internet of Things (IoT) are ushering in a new era of innovation and efficiency in the food and beverage sector. AI enables predictive analytics for demand forecasting, quality assurance, and customer behavior analysis, while IoT devices ensure real-time monitoring of production, storage, and distribution conditions. This session will delve into how machine learning algorithms optimize recipe development, reduce production downtime, and enhance safety protocols. Smart factories, equipped with sensors and automated systems, are increasingly minimizing human error and maximizing productivity. From AI-powered sorting systems to connected kitchens and blockchain-backed supply chains, technology is ensuring end-to-end transparency and traceability. Additionally, the use of digital twins, robotics, and intelligent inventory systems is transforming both operational efficiency and consumer trust. This session aims to present the latest advancements, implementation strategies, and return-on-investment considerations, offering a roadmap for future-ready businesses ready to embrace intelligent technologies in their food and beverage operations.

Novel Ingredients and Flavor Enhancements

The evolution of consumer preferences has led to a surge in demand for unique ingredients and innovative flavor profiles. This session explores how novel ingredients—including bioactive compounds, fermented extracts, and plant-based alternatives—are redefining taste, nutrition, and functionality in modern food and beverages. Advances in flavor encapsulation, microemulsions, and sensory profiling tools are enabling manufacturers to enhance flavor perception while reducing sugar, salt, and fat content. With the rise of clean-label and health-conscious consumption, natural sweeteners, umami enhancers, adaptogens, and botanicals are gaining popularity. The session will also cover technologies like AI-driven flavor design and neurogastronomy that help create tailored sensory experiences. Case studies will highlight the development of multi-sensory products that combine taste, aroma, and texture innovations. Attendees will gain insights into regulatory aspects, formulation challenges, and consumer acceptance of novel ingredients—key to unlocking market differentiation and driving growth in an increasingly competitive landscape.

3D Printing Applications in Food Design

3D food printing is a groundbreaking innovation at the intersection of culinary art, digital technology, and food engineering. It allows precise control over shape, texture, nutrient composition, and portion size, offering personalized and sustainable food solutions. This session will explore current advancements in 3D food printing technologies, including extrusion-based, inkjet, and laser-based systems. From customized confections and gourmet plating to fortified meals for clinical nutrition, 3D printing opens new possibilities for creativity and functionality. It also holds potential for space food, elderly nutrition, and sustainable alternatives using algae, insect protein, or food waste powders. The session will discuss the role of digital modeling, ingredient formulation, and equipment calibration in achieving product consistency. Additionally, it will highlight the challenges of scalability, safety regulation, and consumer perception. With live demonstrations and expert case studies, this session provides a forward-looking perspective on how 3D printing is reshaping the future of food production, innovation, and design.

Plant-Based Foods and Alternative Proteins

Plant-based foods and alternative proteins are revolutionizing global diets by offering sustainable, ethical, and health-forward options. This session explores cutting-edge research and industry practices driving innovation in this booming sector. Topics include protein extraction techniques from legumes, algae, fungi, and cultivated meat processes. Texture optimization, flavor masking, and nutrient fortification are key focus areas in creating products that mimic the taste and mouthfeel of animal-based foods. Industry leaders will present case studies on plant-based dairy, meat, seafood, and egg alternatives. The session also addresses labeling challenges, regulatory pathways, and strategies for consumer education to overcome barriers to acceptance. Insights into consumer trends, environmental benefits, and the role of fermentation, cellular agriculture, and precision fermentation in protein development will be covered. Attendees will learn how startups and global brands are building the future of food—one where plant-powered proteins are no longer niche but a mainstream choice for a growing population seeking nutrition without compromise.

Nutrigenomics and Personalized Nutrition

Nutrigenomics is transforming the future of food by linking genetic makeup with dietary needs, paving the way for personalized nutrition. This session examines how advancements in genomics, metabolomics, and microbiome research are enabling tailored diets that optimize health, prevent disease, and enhance performance. With wearable health tech and DNA testing becoming mainstream, food manufacturers and nutritionists are leveraging this data to develop precision food products—from fortified supplements to gene-specific functional meals. The discussion will cover the ethical, legal, and regulatory aspects of collecting and using genetic information in food applications. Real-world applications, including AI-powered diet plans, apps for real-time tracking, and integration with personalized health care, will be explored. Attendees will gain insight into how personalized nutrition intersects with consumer preferences, cultural contexts, and technological capabilities, ultimately changing how we define healthy eating. This session offers a forward-thinking look into how food science can become more personalized, predictive, and preventative.

Microbial Fermentation in Food & Beverage Tech

Microbial fermentation is an ancient technique reimagined with modern biotechnology to produce a wide range of functional foods and ingredients. This session highlights how engineered microbes are now used to develop high-value compounds, including vitamins, amino acids, probiotics, flavor enhancers, and alternative proteins. Advances in synthetic biology, metabolic engineering, and bioprocessing are accelerating the scalability and efficiency of fermentation technologies. Case studies will explore the use of microbial fermentation in crafting dairy alternatives, craft beverages, cultured meat, and even biodegradable packaging. Special focus will be placed on postbiotics, microbial stability, and innovations in fermentation substrates derived from food waste or renewable sources. The session also addresses regulatory frameworks, safety assessments, and environmental benefits of fermentation-based production. As consumers increasingly seek clean-label and nutrient-rich options, microbial fermentation emerges as a cornerstone of future food innovation, offering scalable and sustainable solutions across diverse product categories.

Cold Chain and Supply Chain Innovations

An efficient and resilient cold chain is crucial for maintaining food quality, safety, and shelf life across global supply networks. This session explores technological and logistical advancements in cold chain and supply chain management that ensure perishable food and beverages reach consumers in optimal condition. Key topics include IoT-enabled tracking systems, temperature-sensitive sensors, and AI-driven logistics platforms that enhance visibility and control. With a focus on reducing food loss and carbon footprints, the session also highlights smart warehousing, energy-efficient refrigeration, and eco-friendly transport solutions. Real-time data analytics are helping companies forecast demand, optimize routes, and respond to disruptions with agility. Blockchain integration ensures traceability and accountability, fostering consumer trust and regulatory compliance. The session features case studies from global supply chain leaders and startups innovating across storage, packaging, and logistics. Participants will gain insights into building smart, flexible, and sustainable cold chain systems that support both food security and business continuity in a rapidly evolving landscape.

Natural Preservatives and Clean Label Products

The demand for transparency and health-conscious consumption has fueled the rise of clean label products and natural preservatives in the food and beverage industry. Consumers are increasingly seeking products free from synthetic additives, artificial colors, and chemical preservatives. In response, manufacturers are turning to natural alternatives such as plant extracts, essential oils, fermented ingredients, and bioactive peptides with antimicrobial and antioxidant properties. These ingredients not only enhance shelf life but also maintain product safety and quality. This shift is transforming how product formulations are developed, with emphasis on minimal processing and ingredient simplicity. Additionally, clean label products are contributing to brand trust, market competitiveness, and regulatory compliance. Innovations in extraction, encapsulation, and stability testing are expanding the application of natural preservatives across diverse food categories. This session explores the science behind clean label solutions, consumer perception, technological advancements, and challenges in formulation. It highlights successful industry case studies and offers insights into bridging consumer demands with food safety, shelf stability, and taste expectations.

Food Biotechnology and Genetic Engineering

Biotechnology is redefining the future of food production through enhanced crop traits, improved nutritional content, and sustainable agricultural practices. Genetic engineering allows for precision modification of plant and microbial genomes, leading to increased yield, resistance to pests and diseases, and reduced reliance on chemical inputs. In food technology, genetically modified organisms (GMOs) are facilitating the development of enzyme-rich foods, fortified crops, and novel protein sources, including lab-grown meat and fermented dairy alternatives. This revolution is also enabling tailored fermentation processes that enhance flavor, texture, and bioavailability of nutrients. With advanced tools like CRISPR-Cas9 and synthetic biology, researchers are pushing the boundaries of innovation while addressing food security and climate resilience. Despite scientific progress, challenges related to public perception, regulatory oversight, and labeling remain significant. This session discusses recent breakthroughs, ethical considerations, and the evolving regulatory landscape for biotech-enhanced foods. It aims to balance scientific potential with safety, sustainability, and social acceptance in shaping the next generation of functional, nutritious, and resilient food systems.

Energy-Efficient Processing Technologies

Energy consumption in food and beverage processing accounts for a significant portion of production costs and environmental footprint. As the industry seeks to meet sustainability targets and reduce operational expenses, energy-efficient technologies are emerging as key drivers of innovation. Techniques such as microwave heating, ohmic heating, high-pressure processing, and pulsed electric fields offer rapid, uniform processing with minimal energy waste. Combined with smart sensors, predictive maintenance, and AI-enabled automation, these innovations are streamlining energy management in real time. Beyond equipment, energy optimization also involves facility design, waste heat recovery systems, and renewable energy integration. This session explores how companies are redesigning their processes to lower carbon emissions while maintaining food safety, quality, and nutritional integrity. Attendees will gain insight into best practices, cost-benefit analyses, and emerging research in sustainable engineering. The goal is to showcase a holistic approach to energy efficiency—from sourcing to processing and distribution—aligning industry performance with climate goals and economic resilience.

Blockchain for Food Traceability and Transparency

Blockchain technology is revolutionizing the food supply chain by providing tamper-proof, real-time data on the journey of food from farm to fork. With increasing demand for transparency, safety, and authenticity, blockchain enables stakeholders to access immutable records on sourcing, production, storage, and transportation. This enhances traceability in case of foodborne outbreaks, fraud detection, and regulatory compliance. Consumers benefit from greater confidence in the products they purchase, while producers and distributors gain efficiency and trust across the supply chain. Integrating blockchain with IoT and sensor-based data collection further strengthens its accuracy and responsiveness. Applications include tracking the origin of ingredients, monitoring cold chain integrity, and authenticating organic or fair-trade certifications. This session delves into real-world case studies of blockchain implementation in food logistics, regulatory considerations, and integration with existing ERP systems. It highlights challenges such as data standardization, scalability, and cost, while emphasizing blockchain’s potential to transform global food systems into more transparent, secure, and efficient networks.

Enzyme Technology in Food & Drink Innovation

Enzymes are powerful biological catalysts playing an essential role in food processing, flavor development, and shelf-life enhancement. Modern enzyme technology enables the creation of targeted and efficient processes in baking, brewing, dairy, meat tenderization, and beverage clarification. This innovation supports clean label demands by reducing the need for chemical additives and enabling natural transformations. Enzyme applications enhance nutritional content, aid in allergen reduction (such as lactose-free milk), and improve texture and digestibility. Advances in enzyme engineering, fermentation, and immobilization are broadening their industrial usage and cost-effectiveness. Additionally, enzymes derived from novel microbial sources are driving efficiency and sustainability in food manufacturing. This session covers emerging trends in enzyme production and applications, regulatory approvals, and biotechnological advancements that are shaping this dynamic field. By showcasing research findings and industry implementations, the session aims to provide a comprehensive understanding of how enzyme technology is catalyzing innovation across diverse segments of the food and beverage landscape.

Functional Foods for Immune Health

The global interest in functional foods has surged, particularly those formulated to support immune health. With heightened awareness of nutrition's role in disease prevention and overall wellness, consumers are seeking food products enriched with vitamins, minerals, probiotics, and bioactive compounds. Ingredients like beta-glucans, omega-3 fatty acids, antioxidants, and adaptogens are gaining popularity in functional formulations. This segment explores the development and scientific validation of such ingredients and their mechanisms in modulating immune responses. Additionally, it addresses personalized nutrition trends, where functional foods are tailored to individual genetic and microbiome profiles. Research in nutrigenomics and bioavailability is expanding the scope of functional innovation beyond traditional categories like dairy and cereals to include snacks, beverages, and plant-based alternatives. Regulatory challenges, labeling, and consumer education are also crucial to the success of immune-targeting products. This session offers a platform to discuss cutting-edge research, clinical trials, and product development strategies for functional foods that align with health-conscious lifestyles and preventive healthcare goals.

Regulatory Frameworks for Global Food Safety

As globalization intensifies the complexity of food supply chains, consistent and effective regulatory frameworks are essential to ensure food safety, quality, and consumer trust. This session explores international standards, such as Codex Alimentarius, alongside region-specific regulations including the FDA (U.S.), EFSA (Europe), FSSAI (India), and others. These frameworks govern food additives, labeling, contaminants, hygiene, and import/export compliance. With the advent of novel foods, biotechnology, and digital traceability, regulatory bodies face growing challenges in keeping pace with innovation. Harmonization of standards and mutual recognition of certifications are key for facilitating global trade and minimizing barriers. The session also addresses the role of risk assessment, inspections, HACCP implementation, and the integration of science-based policymaking. Experts will present updates on recent reforms, public-private collaboration models, and the impact of geopolitical factors on food regulation. The goal is to foster a deeper understanding of global regulatory landscapes and how companies can navigate them to achieve both safety and market access while maintaining ethical and transparent practices.

Market Analysis

The global food technology and beverages market is undergoing a transformative evolution, driven by rapid innovation, shifting consumer preferences, sustainability demands, and regulatory pressures. As the world’s population grows and urbanizes, there is an increasing demand for efficient, safe, and sustainable food systems. Food technology encompassing processing, preservation, packaging, and biotechnology is becoming central to addressing global food security, nutrition, and safety concerns. According to market research, the global food technology market is projected to surpass USD 360 billion by 2030, with a CAGR exceeding 6.5%. Meanwhile, the functional and innovative beverage segment alone is expected to grow significantly, fueled by consumer interest in health-conscious and fortified drinks. Emerging categories such as plant-based beverages, nutraceutical drinks, and probiotic formulations are shaping new product development and investment strategies. Key growth drivers include rising consumer awareness of healthy diets, increased use of automation and digital technologies, and the integration of artificial intelligence, Internet of Things (IoT), and blockchain in supply chain monitoring, food traceability, and quality assurance. These technologies not only enhance efficiency but also improve transparency and accountability, which are critical in today’s consumer-centric landscape. Clean label trends, demand for sustainable and ethical sourcing, and a growing interest in plant-based and alternative protein products are reshaping traditional food systems. Innovation in ingredient functionality, flavor enhancement, and food preservation using natural methods is gaining prominence, especially in markets where regulatory scrutiny and consumer skepticism are high. The beverage sector is witnessing a parallel revolution. Functional beverages  including those with immunity-boosting, energy-enhancing, or cognitive-supportive ingredients are becoming mainstream. Startups and established brands alike are investing heavily in R&D to meet the demands of an informed, health-conscious population. At the same time, sustainability in beverage packaging and energy-efficient production are influencing operational models. Regionally, North America and Europe continue to lead in innovation and consumption trends, while Asia-Pacific remains the fastest-growing region due to rising disposable incomes, urbanization, and growing middle-class populations. Markets in Latin America and Africa are emerging with strong demand for affordable and shelf-stable food and beverage options suited to their climatic and economic conditions.

Investments in food biotechnology, enzyme applications, and fermentation processes are increasing, especially in the development of functional and fortified foods. Regulatory frameworks are also evolving to ensure safety, transparency, and international alignment  paving the way for cross-border trade and innovation partnerships. The 46th International Conference on Food Technology & Beverages, scheduled for February 23–24, 2026, in London, UK, will serve as a vital platform for exploring these trends. It brings together scientists, technologists, industry leaders, policy makers, and innovators to discuss solutions for a resilient and future-ready food ecosystem. The event will spotlight technologies and strategies that promise to redefine how food and beverages are produced, distributed, and consumed worldwide. As the industry continues to diversify and digitize, the Food Technology & Beverages sector holds vast potential  not only as a growth engine for the global economy but also as a critical driver of human and planetary health.

Past Conference Report

Food Tech-2023

The 45th International Conference on Food Technology & Beverages, held on May 22–23, 2023, in the beautiful city of Wroclaw, Poland, was a resounding success, bringing together over 180 delegates from 30+ countries. The event served as a dynamic platform for researchers, industry experts, academic leaders, and innovators to exchange knowledge, explore breakthroughs, and forge collaborations in the evolving field of food technology and beverage sciences. The conference featured 40+ oral and poster presentations across a wide spectrum of topics including sustainable processing, functional beverages, food safety innovations, clean label solutions, and advancements in nutrigenomics. Keynote addresses by renowned scientists and industry pioneers set the tone for in-depth discussions and collaborative opportunities. Attendees particularly appreciated the vibrant networking sessions, expert-led panels, and interactive Q&A segments that enabled direct engagement with leading minds in the field. The exhibition zone featured several startups and food-tech companies showcasing cutting-edge products and solutions. We extend our sincere thanks to all speakers, participants, sponsors, and organizing committee members who contributed to making this event a milestone in the FoodTech calendar. We look forward to continuing this legacy in London, UK, in 2026!