欢迎访问2026上海进口食材展—2026中国（上海）国际进口食材展览会

New coordinates for global food trade: Shanghai continues to anchor as the core node of the international high-end catering supply chain. The 29th FHC Shanghai High-end Catering and Fresh Food Ingredients Exhibition in 2026 will be held at the Shanghai New International Expo Center from November 10 to 12, 2026. This flagship industry exhibition, hosted by Shanghai UBM Sinoexpo International Exhibition Co., Ltd., has been rooted in Shanghai for 28 consecutive years and has become the only vertical B2B professional exhibition in the Asia-Pacific region covering all categories of high-end ingredients, ready-to-eat meals, dairy baking, alcohol, and catering e According to the "Regional Exhibition Economy and Food Industry Chain Synergy Report" released by the China Food Industry Association in the first of 2025, Shanghai ranks first in the country in three indicators: "international food import customs clearance efficiency", "cold chain warehousing density", and "Michelin and Black Pearl restaurant cluster procurement radius" - this is not accidental, but rather the result of the long-term evolution of urban functions, port infrastructure, and consumption ecology. Pudong New Area, located along the Huangpu River, relies on the logistics capacity of Yangshan Deepwater Port, with an annual throughput exceeding 25 million TEUs, coupled with the "immediate reporting and immediate release" mechanism for cross-border fresh food inspection and in the Free Trade Zone, enabling Chilean cherries to enter Shanghai restaurant kitchens from picking to arrival in an average of only 72 hours. This physical efficiency is translating into a significant increase in exhibitors' willingness to "launch new products at the first exhibition" at the FHC: in the 2025 exhibition, 47% of overseas exhibitors chose Shanghai as the launch site for their new products, an increase of 19 percentage points compared to 2023.

Bohua Model: Reconstructing the Value Logic of Food Ingredient Exhibitions with Professional Curation Distinct from the general "large and comprehensive" exhibition operations, Shanghai Bohua International Exhibition Co., Ltd. deeply integrates exhibition display services, exhibition investment services, and exhibition planning services to form a closed-loop industrial service capability. Its core strategy lies in "layered curation": setting up a "Global Source Direct Sourcing Zone" for importers and chain catering groups, introducing 12 exhibition groups such as the Argentine Beef Association and the Norwegian Seafood Authority; providing a "lightweight product selection route" for small and medium-sized catering enterprises, matching supplier with procurement needs through a pre-registration system; and setting up a "Technology Transformation Laboratory" specifically for ready-to-eat meal enterprises, jointly demonstrating the industrial reheating stability test of low-temperature slow-cooked meat products with the School of Food Science and Technology of Jiangnan University on site. This structured design has increased the effective matchmaking rate of buyers at the FHC 2025 exhibition to 68.3%, which is 22 percentage points higher than the industry average. It is worth pointing out that Bohua has not stopped at spatial organization, but has extended the exhibition into an annual industrial interface: its developed FHC Match online platform has accumulated 230,000 pieces of real procurement demand data, forming a dynamically updated "Yangtze River Delta Catering and Food Ingredient Procurement White Paper", which has become an important reference for local governments to formulate cold chain logistics subsidy policies.

From frozen food warehouse to flavor laboratory: The Food Ingredients Exhibition is breaking down the cognitive boundaries of traditional supply chains. For the first time, this exhibition has set up a "Flavor Science Exhibition Area" and invited the Shanghai Institute of Nutrition and Health, Chinese Academy of Sciences, and the School of Flavor and Fragrance Technology and Engineering, Shanghai Institute of Technology, to jointly curate the exhibition. What is exhibited here are not finished food ingredients, but intermediate products such as basil essential oil molecular release film, purified sample of flavor-presenting peptides from skipjack tuna extract, and polysaccharide stabilizer from wild mushrooms in Yunnan. This shift reveals a deep-seated trend: the competitive focus of high-end catering is shifting from "ingredient scarcity" to "flavor controllability". When a local cuisine restaurant needs to stably reproduce the richness of the sauce duck from the old city area thirty years ago, its procurement decision is no longer based on whether the supplier has crab ponds in Yangcheng Lake, but on whether they can provide a specific ester compound ratio scheme verified by GC-MS testing. FHC thus becomes a key translator between flavor research and development institutions and end kitchens - by 2025, 37 domestic condiment enterprises had connected with scientific research teams through the exhibition, introducing laboratory results into mass production, shortening the industrialization cycle by an average of 11 months.

Cold Chain as Combat Capability: The Invisible Competition in Temperature Control Infrastructure Behind the Exhibition At the entrance of Hall W2, a set of real-time digital screens catching the eye displayed the following data: -25℃ constant temperature warehouse online rate at 99.7%, energy consumption fluctuation value of liquid nitrogen e at ±1.2%, and temperature difference recorder for fresh sample transportation with 17 days remaining in its calibration validity period. These figures point to FHC's re for cold chain management. Shanghai UBM Sinoexpo, in collaboration with the Shanghai Cold Storage Industry Association, has established a "White List for Cold Chain Operations at Exhibitions", mandating all fresh produce exhibition vehicles to be e with Beidou + temperature and humidity dual-mode sensors, which are then connected to the cold chain supervision platform of the Shanghai Municipal Commission of Commerce. This measure directly drives exhibitors to upgrade their hardware: by 2025, the proportion of vehicles using ISO 22000 cold chain certified vehicles reached 89%, an increase of 41 percentage points compared to 2021. More importantly, this forced mechanism has given birth to a new service model - several third-party temperature control service providers have launched a "booth-level freezer rental + remote monitoring" package during the exhibition, with daily rental including e debugging, temperature difference verification, and abnormal warning push notifications, enabling small and medium-sized importers to participate in high-end food ingredient trading without having to establish their own cold chain system.

Procurement decisions are undergoing structural transformation. The composition of FHC buyers is changing, confirming deep-seated industry reforms. Data from the 2025 exhibition's registered buyers shows that the proportion of procurement heads from chain tea beverage brands rose to 18.4%, surpassing traditional star-rated hotels for the first time. The number of directors of self-operated kitchens on community group-buying platforms increased by 300%. Meanwhile, the proportion of individual restaurant owners decreased to 22.1%, and 67% of them explicitly stated that they would only engage with suppliers who have passed HACCP certification. This transformation stems from a fundamental reset of the cost structure: when a community store purchases sauce-braised chicken feet processed by a central kitchen at a cost of 3 yuan per portion, the food safety risks, chef training costs, and product stability are far superior to self-braising. Therefore, a new phenomenon emerged at the exhibition site - buyers holding tablet computers scanned suppliers' QR codes one by one, retrieving their SC certification numbers, unannounced inspection records from the past three years, and original microbial testing reports. Shanghai Bohua upgraded its exhibitor verification system to pre-screen supplier during the investment attraction stage, rejecting applications that only provide copies of business licenses, ensuring that what buyers see is what they get.

Participation is not an end, but a starting point for systematic solutions. For food ingredient enterprises planning to participate in FHC 2026, simply renting a standard booth can no longer achieve expected returns. The core value provided by Shanghai UBM Sinoexpo International Exhibition Co., Ltd. lies in embedding the exhibition into the annual business rhythm of enterprises: initiating a "category positioning diagnosis" six months before the exhibition, analyzing the price band distribution and channel penetration rate of similar products in the target market based on the customs HS coding database; deploying certified food engineers on-site during the exhibition to interpret buyers' technical in in real time and generate a "Procurement Demand Conversion Proposal"; organizing a "closed-door matchmaking meeting for Yangtze River Delta catering channels" within three months after the exhibition to screen and match buyers based on cuisine, unit price per customer, and store model. Exhibitors who adopted this service package in 2025 achieved an average reduction in effective order conversion cycle to 47 days, with 32% of orders coming from non-on-site customer contacts. This means that the value of FHC has long surpassed that of an information exchange venue and evolved into an infrastructure for food ingredient enterprises to build a deterministic growth path. In an era of increasing uncertainty in the global supply chain, the ability to transform an exhibition into a measurable, trackable, and reviewable business action is true professionalism.

全球食材贸易新坐标：上海持续锚定国际高端餐饮供应链核心节点

2026第二十九届FHC上海高端餐饮生鲜食材展览会将于2026年11月10日至12日在上海新国际博览中心举行。这一由上海博华国际展览有限公司主办的行业旗舰展，已连续二十八届扎根上海，成为亚太地区唯一覆盖全品类高端食材、预制菜、乳品烘焙、酒类及餐饮设备的垂直型B2B专业展会。据中国食品工业协会2025年一季度发布的《区域会展经济与食品产业链协同度报告》显示，上海在“国际食材进口通关时效”“冷链仓储密度”“米其林及黑珍珠餐厅集群采购半径”三项指标中均居全国首位——这并非偶然，而是城市功能、港口基建与消费生态长期演化的结果。黄浦江畔的浦东新区，依托洋山深水港年吞吐量超2500万标准箱的物流能力，叠加自贸区跨境生鲜检验检疫“即报即放”机制，使智利车厘子从采摘到进入上海餐厅后厨平均仅需72小时。这种物理效率，正转化为FHC展会上参展商对“首展首发”意愿的显著提升：2025年展会中，47%的海外展商将新品首发地锁定上海，较2023年上升19个百分点。

博华模式：以专业策展力重构食材展的价值逻辑

区别于泛泛而谈的“大而全”展会运营，上海博华国际展览有限公司将展览展示服务、展会招商服务与展览策划服务三者深度咬合，形成闭环式产业服务能力。其核心策略在于“分层策展”：面向进口商与连锁餐饮集团设置“全球源头直采区”，引入阿根廷牛肉协会、挪威海产局等12个展团；为中小餐饮企业提供“轻量化选品动线”，通过预登记系统匹配供应商资质与采购需求；针对预制菜企业专设“技术转化实验室”，联合江南大学食品学院现场演示低温慢煮肉制品的工业化复热稳定性测试。这种结构化设计使2025年FHC展会买家有效对接率提升至68.3%，高于行业平均水平22个百分点。值得指出的是，博华并未止步于空间组织，而是将展会延伸为年度性产业接口：其开发的FHC Match线上平台已沉淀23万条真实采购需求数据，形成动态更新的《长三角餐饮食材采购白皮书》，成为地方政府制定冷链物流补贴政策的重要参考依据。

从冻品仓库到风味实验室：食材展正在消解传统供应链的认知边界

本届展会首次设立“风味科学展区”，邀请中科院上海营养与健康研究所、上海应用技术大学香料香精技术与工程学院共同策展。这里展出的并非成品食材，而是罗勒精油分子缓释膜、鲣鱼提取物呈味肽纯化样本、云南野生菌多糖稳定剂等中间态成果。这一转变揭示深层趋势：高端餐饮的竞争焦点正从“原料稀缺性”转向“风味可控性”。当一家本帮菜餐厅需要稳定复刻三十年前老城厢酱鸭的醇厚感，其采购决策不再取决于供应商是否拥有阳澄湖蟹塘，而在于对方能否提供经GC-MS检测验证的特定酯类化合物配比方案。FHC由此成为风味研发机构与终端厨房之间的关键转译器——2025年已有37家国内调味品企业通过展会对接科研团队，将实验室成果导入量产环节，平均缩短产业化周期11个月。

冷链即战力：展会背后看不见的温控基础设施竞赛

在W2馆入口处，一组实时跳动的数字屏引人注目：-25℃恒温仓在线率99.7%、液氮速冻设备能耗波动值±1.2%、生鲜样品运输温差记录仪校准有效期剩余17天。这些数据指向FHC对冷链管理的要求。上海博华联合上海市冷藏行业协会制定《展会冷链操作白名单》，强制要求所有生鲜展品运输车辆安装北斗+温湿度双模传感器，并接入上海市商务委冷链监管平台。此举直接推动参展商升级硬件：2025年使用符合ISO 22000冷链认证车辆的比例达89%，较2021年提升41个百分点。更关键的是，这种倒逼机制催生新型服务形态——多家第三方温控服务商在展会期间推出“展位级冷柜租赁+远程监控”套餐，单日租金包含设备调试、温差校验及异常预警推送，使中小进口商无需自建冷链体系即可参与高端食材交易。

采购决策正在发生结构性迁移

FHC采购商构成变化印证行业深层变革。2025年展会注册买家数据显示：连锁茶饮品牌采购负责人占比升至18.4%，首次超过传统星级酒店；社区团购平台自营厨房总监人数增长300%；而个体餐饮店主比例下降至22.1%，且其中67%明确表示“只接洽已通过HACCP认证的供应商”。这种迁移源于成本结构的根本性重置：当一家社区店用3元/份的成本采购经中央厨房标准化处理的酱烧凤爪，其食品安全风险、厨师培训成本与出品稳定性，远优于自行卤制。因此，展会现场出现新现象——采购商手持平板电脑逐家扫描供应商二维码，调取其SC认证编号、近三年飞检记录及微生物检测原始报告。上海博华为此升级展商审核系统，将供应商资质验证前置至招商阶段，拒绝仅提供营业执照复印件的申请，确保买家所见即所得。

参展不是终点，而是系统性解决方案的起点

对于计划参与2026 FHC的食材企业而言，简单租用标准展位已无法获取预期收益。上海博华国际展览有限公司提供的核心价值，在于将展会嵌入企业年度经营节奏：在展前6个月启动“品类定位诊断”，基于海关HS编码数据库分析目标市场同类产品价格带分布与渠道渗透率；展中配置持证食品工程师驻场，实时解读买家技术质询并生成《采购需求转化建议书》；展后三个月内组织“长三角餐饮渠道闭门对接会”，按菜系、客单价、门店模型三维筛选匹配买家。2025年采用该服务包的展商，平均获得有效订单转化周期缩短至47天，其中32%的订单来自非现场接触客户。这意味着，FHC的价值早已超越信息交换场所，进化为食材企业构建确定性增长路径的基础设施。当全球供应链不确定性加剧，能将展会转化为可计算、可追踪、可复盘的商业动作，才是真正的专业主义。

FHC上海环球食品展将继续携手50+国家与地区展团，3,000+展商，100,000+展品，联同30+餐饮快消、咖啡茶饮、厨师烘焙等专业领域论坛赛事，潜心打造一场20万平米餐食行业高质量精彩盛会！

本次FHC精心打造预制菜板块，展示新的预制菜产品，参观者现场可以品尝到各种不同类型的预制菜，了解不同口味和风味，预制品的烹饪展示及配料讲解，举办预制品产业大会展望行业趋势，邀请众多头部品牌和行业代表介绍未来预制菜市场的发展方向。

预制菜行业作为一个具有潜力的新兴产业，需要在市场规模、发展模式、技术创新等方面不断寻求突破，以应对挑战并抓住机遇。在政策支持和企业创新的推动下，预制菜行业有望在未来取得更快更好的发展。

万亿级消费市场，仍在稳定增长中！

预制菜市场在全球范围内都呈现出了快速增长的趋势。在过去几年中，全球预制菜市场年复合增长率超过了10%。主要驱动因素包括消费者对健康食品的需求、生活方式的改变、时间压力、以及方便快捷的生活方式。在各个地区，预制菜市场的增长速度不尽相同。在发达国家，如美国、欧洲等地，预制菜市场占据了相当的市场份额，并且持续增长。在新兴市场，如中国、印度等地，预制菜市场也正在迅速发展。与此同时，一些新的预制菜品种也在不断涌现，如冷冻预制菜、烘焙预制菜等。

2026第二十九届上海国际食品饮料及餐饮设备展览会（简称FHC）

展会时间： 2026年11月10日-12日

展会地点： 上海新国际博览中心 （上海市浦东新区龙阳路2345号）

规模：全馆(17个展馆）

主办单位：上海市餐饮烹饪行业协会 上海博华国际展览有限公司

200,000平方米展示规模

3,000+国内外参展企业

12大产品分类主题展区

同期多场专业主题论坛及活动

烹饪烘焙、咖啡饮品等多项国际重磅赛事

升级扩容，紧跟食品行业趋势

历经二十七年的成长和发展，FHC上海环球食品展已经成为食品餐饮业内的贸易展览会之一。在中国食品餐饮行业巨大的市场需求下，FHC已成为各大跨国公司进驻中国市场的重要平台，本次展会由上海博华国际展览有限公司和上海餐饮烹饪行业协会主办，中国食品土畜进出口商会、中华全国工商业联合会烘焙业公会联合主办，将以更专业的商贸平台、优良的配套服务，将世界各地的前沿餐饮食品企业汇集到一年一度的展会现场。2025年，展会将进一步扩容，全方位覆盖食品餐饮和地方特色文化美食领域，各大主题展区和精彩纷呈的论坛即将拉开帷幕！

历年来 FHC 邀请了全球50余个国家和地区的优质参展企业，携世界各地臻选美食汇聚上海。回顾2021年FHC上海环球食品展，我们迎接到来自比利时、丹麦、法国、西班牙、德国、意大利、加拿大、美国、俄罗斯、日本、韩国、马来西亚、南非、巴西、奥地利、中国台湾等15个国家及地区的展团，超过200家海外企业莅临。25年来，得益于举办专业商贸展览积累的丰富经验与围盖全球的资源网络，FHC 致力于打造契合中国食品饮料市场需求的重要展示交流平台，为全行业提供品质的展览服务。

同期多场专业主题论坛及活动

今年，FHC全面整合食品餐饮行业的焦点与需求，从行业规模，产业形态，市场渠道，

科技创新等各个角度，并针对婴幼儿、青少年、中产阶级和老年人四大食品消费主体，进行从宏观“大趋势”到微观“微观察”进行剖析预测。

终将展会产品进行有机划分，在原有产品板块主题上新增饮料、婴童食品、外卖产业链及包装等主题馆，以更加专业的内容迎接来自全球各地的专业观众。

展品范围：

休闲零食、甜食、巧克力

食品：休闲食品·进口食品·营养健康食品·有机食品及儿童食品·冰激凌· 巧克力·可可制品· 豆制品· 熟食·蔬果· 果冻· 果脯蜜饯· 西式甜点派· 膨化食品· 肉禽类零食· 海产品类零食

烘焙轻餐、咖啡茶饮

家用咖啡机及器具·咖啡生豆·熟豆·咖啡烘焙设计及技术·精品茶·传统茶·茶饮加盟·烘焙原料·预包装食品·烘焙设备·烘焙包装·家庭烘焙·烘焙加盟

乳制品

·豆奶 ·牛奶 ·羊奶· 椰奶· 奶油· 奶酪 ·奶酒 ·奶粉 ·奶茶 ·炼乳 ·冻乳 ·乳清粉 ·消毒乳 ·发酵乳（酸乳）·乳粉 ·乳品添加剂 ·设施设备

婴童食品

·奶粉 ·休闲食品· 辅食 ·保健及营养品· 奶粉· 零食 ·药品 ·原辅料 ·天然及有机食品· 天然及有机饮品 ·营养品 ·素食产品· 天然及邮寄调味· 天然及有机用品 ·特色产品

酒类

低温发酵啤酒·麦酒黑啤酒·烈性黑啤酒· 小麦啤酒· 精酿啤酒·手工啤酒 ·葡萄酒 ·威士忌·白兰地·鸡尾酒·洋酒烈性酒·传统白酒·及其他含酒类精饮品和酒配套·酒包装·酒器皿等

饮料

·酒花 ·麦芽· 添加剂 ·防腐剂 ·酶制剂· 酵母 ·高端水 ·碳酸饮料 ·功能饮料· 果蔬饮料· 果醋饮料· 固体饮料 ·植物蛋白饮料· 瓶装或袋装含水饮料· 果汁 ·蔬菜汁 ·包装容器· 加工设备

肉制品

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