官宣!2026上海烘焙轻餐展「主办新发布」FHC+中国11月烘焙轻餐展览会

The Eastern Intersection of the Global Baking Industry

Shanghai, an international city that combines historical depthand modern tension, has long surpassed the significance ofgeographical coordinates and become a key window for the globalfood industry to observe Chinese consumption trends, technologicalevolution, and cultural integration. The industrial heritage alongthe Huangpu River is being redefined as the birthplace ofinnovation, and the coffee fragrance of Wukang Road and the steamcharm of Nanxiang Xiaolong in Yu Garden under the cover of wutongtrees together form a unique "Taste of Two Cities" - this is justthe deep soil for the baking industry to take root, grow and risein Shanghai. As one of the earliest open trading ports in China,Shanghai has a mature cold chain infrastructure, a dense high-endretail network, cutting-edge food research and developmentinstitutions, and a consumer group that is tolerant of flavorinnovation. When the French style crispy layer meets the sweetnessof Jiangnan osmanthus sugar lotus root, and the dense texture ofJapanese toast collides with the mellow and sweet aftertaste of oursoy sauce, Shanghai not only accepts baking, but also reshapes thelanguage system of baking. The 2026 Shanghai Bakery and PastryExhibition is not simply a combination of the word "exhibition". Itis a systematic reconstruction based on the city, industry, andculture.

Bohua Exhibition: Building a Full Chain Platform for BakingValue Conversion

Shanghai Bohua International Exhibition Co., Ltd. has beendeeply involved in the food and catering industry for over 20years. Its core capability lies not in building exhibition booths,but in identifying and activating industry breakpoints. Against thebackdrop of accelerated differentiation in the baking industry,upstream raw material suppliers are trapped in homogeneouscompetition, midstream factories are facing dual pressures ofautomation upgrades and flexible customization, and downstreamstores are deeply mired in customer anxiety and lagging productiteration. Bohua has designed a three-layer nested structurethrough this exhibition: the first layer is the "technical decodingarea", which focuses on presenting the bottom level tools thattruly affect the stability of the product, such as low-temperaturefermentation control algorithms, plant-based milk fat replacementsolutions, and low GI sugar alcohol complex models; The secondlayer is the "Scene Laboratory", which divides the flow linesaccording to real business formats such as community bakeries,pop-up stores in shopping malls, hotel afternoon tea, andcross-border e-commerce bestsellers. Each path is e withverified e combinations, packaging schemes, and sales data;On the third level, a "Flavor Strategy Source Station" isestablished, in collaboration with the School of Food Science atJiangnan University, the National Agricultural College of Rennes inFrance, and local authorities in Shanghai, to release the "YangtzeRiver Delta Baking Flavor Map (2026 Pre Research Edition)". For thefirst time, local parameters such as the starch characteristics ofSongjiang rice, the crystallinity of Chongming honey, and the sugaracid ratio of Jinshan strawberries are included in the formuladesign logic. This penetrating organizational logic from thelaboratory to the shelves makes the exhibition itself a reusableindustrial operating system.

Beyond Exhibition Display: A Field of Reflection on the Essenceof Baking

This exhibition deliberately weakens the traditional "boothsystem" display logic and instead sets up three major ideologicalanchors. One is the "philosophy of yeast", which invitesmicrobiologists to analyze how the symbiotic game between lacticacid bacteria and acetic acid bacteria in natural fermentationdetermines the acidity curve of bread, and then relates it to newclinical evidence in the study of gut microbiota health; The secondis the "Sugar Disillusion Movement", showcasing the betaine inulincomposite sweetener certified by the European Union EFSA. Its sweetrelease rhythm highly matches the human blood glucose responsecurve, challenging the industry's shallow understanding that "sugarsubstitutes are healthy"; The third is the "revaluation of wastevalue", showcasing a case of a chain baking enterprise in Shanghaiconverting scraps of bread into freeze-dried chips and achieving a300% premium in the pet snack channel, revealing the feasible pathof circular economy in the baking industry. These contents are notdecorative forum topics, but spatial narrative clues that runthrough the entire exhibition area - when the audience touches afully automatic splitter, the adjacent screen synchronouslydisplays the reduced flour loss of the device converted into wheatplanting area; When tasting a gluten free cake, the display boardindicates that the quinoa protein used is extracted from improvedfarmland in saline alkali land. Baking is restored here asa precise dialogue between land, technology, and people.

Dialectical Practice of Localization and Globalization

The urban genes of Shanghai determine that its understanding of"locality" is not a nostalgic specimen display. The exhibition hasa special "Yangtze River Valley Bakery Workshop Belt" realrestoration area. All devices are connected to real-time sensors,from Yibin baking yeast culture dish, Wuhan noodle soupfermentation tank, to Shaoxing wine Mantou steamer. Visitors canview the current temperature and humidity, pH change rate, andmicrobial community abundance thermodynamic map. At the same time,the "Global Flavor Interface Station" runs synchronously,presenting the fat ball diameter data stream of Tokachi Cream fromHokkaido, Japan, the dynamic monitoring of amygdalin content inSicilian almond paste from Italy, and the gelatinizationtemperature gradient model of Mexican corn tortillas through avisual interface. There is no disconnection between the two, butrather a connection is achieved through a "flavor translationworkbench": when the audience inputs "Shanghai old yogurt flavordemand", the system instantly matches the fermentation parametersof Yunnan plateau yak cheese with the addition ratio of ChongmingIsland reed syrup, generating a process package that can bedirectly imported into the central kitchen MES system. Thislocalization based on data interoperability is dissolving thebinary opposition between "local" and "international", giving riseto a grammar system that truly belongs to the New Shanghai stylebaking.

Baking infrastructure for the future

The exhibition ultimately points not to transaction volumefigures, but to the evolution of industrial infrastructure. Bohuahas launched the "Baking Digital Base Plan" in collaboration withthe Shanghai Food Industry Association. The first phase willcomplete three types of infrastructure construction: firstly,establish a blockchain traceability network for baking rawmaterials in East China, covering the entire chain from Shandongwheat planting base to Songjiang baking industry park; The secondis to launch the "Baking E Health Cloud Platform", whichwill integrate real-time operational data from exhibitors'intelligent ovens and noodle machines to form a regional efailure warning model; The third is to release the "Baking SpaceHuman Factors Engineering White Paper", based on the flow mappingand customer stay heat analysis of 372 different types of bakingstores in Shanghai, proposing counter height, lighting colortemperature, and flow curvature standards that are in line withChina's per capita hand length, visual focus distribution, andshopping behavior habits. These seemingly distant infrastructuresfrom the aroma of bread are precisely the invisible pillars thatensure the stable delivery of every crispy and creamy bite. Whenthe audience scans the QR code at the exhibition to obtain themelting point data map of a certain Danish puff pastry, they notonly touch the product information, but also the scale of theentire industry's rationalization process.

全球烘焙产业的东方交汇点

上海，这座兼具历史纵深与现代张力的国际都市，早已超越地理坐标的意义，成为全球食品工业观察中国消费趋势、技术演进与文化融合的关键窗口。黄浦江畔的工业遗存正被重新定义为创新策源地，而梧桐掩映下的武康路咖啡香与豫园南翔小笼的蒸汽气韵，共同构成一种独特的“味觉双城记”——这恰是烘焙产业在上海扎根、生长并跃升的深层土壤。作为中国早开放的通商口岸之一，上海拥有全国成熟的冷链基建、密集的高端零售网络、前沿的食品研发机构，以及对风味创新具包容力的消费群体。当法式可颂的酥层遇上江南桂花糖藕的甜润，当日式生吐司的绵密质地碰撞本帮酱油的醇厚回甘，上海不仅接纳烘焙，更在重塑烘焙的语言体系。2026上海面包糕点展并非简单叠加“展会”二字，它是一场以城市为底色、以产业为经纬、以人文为针脚的系统性重构。

博华展览：构建烘焙价值转化的全链路平台

上海博华国际展览有限公司深耕食品与餐饮领域二十余年，其核心能力不在于搭建展台，而在于识别并激活产业断点。在烘焙行业加速分化的大背景下，上游原料供应商困于同质化竞争，中游工厂面临自动化升级与柔性定制的双重压力，下游门店则深陷客流焦虑与产品迭代滞后的泥潭。博华通过本届展会设计出三层嵌套结构：首层为“技术解码区”，集中呈现低温发酵控制算法、植物基乳脂替代方案、低GI糖醇复配模型等真正影响出品稳定性的底层工具；次层为“场景实验室”，按社区烘焙坊、商场快闪店、酒店下午茶、跨境电商爆品等真实业态划分动线，每条路径均配置已验证的设备组合、包装方案与动销数据；第三层设“风味策源站”，联合江南大学食品学院、法国雷恩国立农学院及上海本地，发布《长三角烘焙风味图谱（2026预研版）》，首次将松江大米淀粉特性、崇明蜂蜜结晶度、金山草莓糖酸比等在地参数纳入配方设计逻辑。这种从实验室到货架的穿透式组织逻辑，使展会本身成为一套可复用的产业操作系统。

超越展品陈列：一场关于烘焙本质的思辨现场

本届展会刻意弱化传统“摊位制”展示逻辑，转而设置三大思想锚点。其一为“酵母的哲学”，邀请微生物学家解析天然酵种中乳酸菌与醋酸菌的共生博弈如何决定面包酸度曲线，进而关联到肠道微生态健康研究的新临床证据；其二为“糖的祛魅运动”，展出经欧盟EFSA认证的甜菜碱-菊粉复合甜味剂，其甜感释放节奏与人体血糖响应曲线高度拟合，挑战行业对“代糖即健康”的粗浅认知；其三为“废料的价值重估”，展示上海某连锁烘焙企业将边角料面包转化为冻干脆片后，在宠物零食渠道实现溢价300%的案例，揭示烘焙业循环经济的可行路径。这些内容并非点缀性论坛议题，而是贯穿全部展区的空间叙事线索——观众在触摸一台全自动分割机时，旁边屏幕同步显示该设备减少的面粉损耗量折算成小麦种植面积；在品尝一款无麸质蛋糕时，展板标注其使用的藜麦蛋白提取自青海盐碱地改良农田。烘焙在此被还原为土地、科技与人的精密对话。

在地性与全球性的辩证实践

上海的城市基因决定了其对“在地性”的理解绝非怀旧式标本陈列。展会特设“长江流域烘焙工坊带”实景复原区，从宜宾燃面酵头培养皿、武汉面窝米浆发酵罐，到绍兴酒酿馒头蒸笼，所有装置均接入实时传感器，观众可查看当前温湿度、pH值变化速率及微生物群落丰度热力图。与此，“全球风味接口站”同步运行，日本北海道十胜奶油的脂肪球直径数据流、意大利西西里杏仁膏的苦杏仁苷含量动态监测、墨西哥玉米饼的糊化温度梯度模型，均以可视化界面呈现。二者之间并无割裂，而是通过“风味转译工作台”实现连接：当观众输入“上海老酸奶风味需求”，系统即时匹配云南高原牦牛奶酪发酵参数与崇明岛芦穄糖蜜添加比例，生成可直接导入中央厨房MES系统的工艺包。这种基于数据互操作性的在地化，正在消解“本土”与“国际”的二元对立，催生出真正属于新海派烘焙的语法体系。

面向未来的烘焙基础设施

展会终指向的不是交易额数字，而是产业基础设施的进化。博华联合上海市食品行业协会启动“烘焙数字基座计划”，首期将完成三类基础建设：一是建立华东地区烘焙原料溯源网络，覆盖从山东小麦种植基地到松江烘焙产业园的全链条；二是上线“烘焙设备健康度云平台”，接入参展厂商的智能烤箱、和面机实时运行数据，形成区域性设备故障预警模型；三是发布《烘焙空间人因工程白皮书》，基于对上海372家不同类型烘焙门店的动线测绘与顾客停留热力分析，提出符合中国人均手长、视觉焦点分布及购物行为习惯的柜台高度、灯光色温与动线曲率标准。这些看似远离“面包香气”的基础设施，恰恰是保障每一份酥脆、每一口绵密得以稳定交付的隐形支柱。当观众在展会现场扫码获取某款丹麦酥皮的油脂熔点数据图谱时，他们触达的不仅是产品信息，更是整个产业理性化的进程刻度。

THE 29TH SHANGHAI GLOBAL FOOD TRADESHOW

臻选美食-品味全球 SHAPING THE FUTURE OFFOOD

2026.11.10-12 中国·上海新国际博览中心

现场观众来自于食品、酒店、餐饮、生鲜、咖啡、烘焙、饮品、预制品、酒吧、会所、商超零售、加盟连锁等行业。但终究难挡“食饮人”的热情以及人们对美食发自内心的热爱，终到场的专业买家数量突破十八万，共计187,025名！

展品范围

进口食品展区

1、休闲食品：糖果、巧克力、饼干、蜜饯、膨化、谷物、果脯类、营养食品等。

2、休闲饮品：咖啡、红茶、燕窝、果味饮料、饮用水、氢水、纯果蔬汁等。

3、酒类产品：葡萄酒、气泡酒、白兰地、啤酒、威士忌等。

国内食品展区

1、乳制品：液态奶、奶粉、奶酪、炼乳、乳脂肪、干酪、益生菌、乳冰激凌、其他乳制品等。

2、焙烤产品：糕点、面包、方便面等。

3、富硒食品：富硒茶、水、蛋、酒、奶、油、零食、饮品、大米、小麦、面粉、杂粮、蔬菜、水果等。

4、绿色天然食品：蜂蜜、木耳、菇类、山核桃、榛子、松子食品等。

5、肉制品：香肠、火腿、腌腊、酱卤、熏烧烤、干制品、油炸制品、调理肉制品、罐藏制品。

6、粮油制品：食用油、橄榄油、米类、面类、马铃薯杂粮等。

7、调味品：酱油、醋、味精、调味油系列产品、西餐调味品等。

8、水产品：冷冻/速冻水产、海参、鲍鱼水产调理食品、海洋加工制品、速冻调理食品及冷餐食品。

9、餐饮：中式正餐、中式快餐、火锅、西式正餐、西式快餐、咖啡店、休闲饮品店等。

3000+参展企业覆盖15大展出板块（肉制品及水产品、休闲食品及饮料、乳制品、烘焙轻餐、咖啡茶饮等），无论是深耕行业多年的，还是崭露头角的新品牌，都在今日展现出强劲的产品力：

N2F80  

盘州刺梨

N2G01

特华得

N3C01

乐其雅

N3P12

辣西西里

N4E01

一赋

N4P10

意文食品

N5P01

光明肉业

N5C40

齐赞

E7E01

颐海

从传统美食到现代餐饮解决方案，从地方特产到，展商们用产品诠释行业创新趋势，也为专业买家提供了多元化的采购选择。

来自荣誉主宾欧盟、俄罗斯、意大利、日本、德国、英国、澳大利亚、厄瓜多尔、南非、美国、奥地利、土耳其、菲律宾等50+国家及地区的展团，带着独具地域特色的美食与技术亮相，成为展馆内一道亮丽的风景线：

各国展团不仅是“全球美食搬运工”，更带来了先进的食品加工技术与食品安全管理经验，为中外企业搭建起贸易合作的桥梁，推动饮食文化的跨国交融。