欢迎访问2027上海国际烘焙展—2027中国（上海）烘焙原料及烘焙设备展览会

The wind vane of the global ice cream industry is rising in Shanghai

Every March, the National Convention and Exhibition Center (Shanghai) by the Huangpu River welcomes a sweet and exciting industry event - HOTELEX Shanghai Exhibition. As the leading hotel and catering industry comprehensive exhibition in Asia with the most complete industrial chain coverage, its professional sub exhibition "China (Shanghai) International Ice Cream E and Raw Materials Exhibition" has grown from an early supporting sector to a core theme exhibition with independent influence. In 2027, this exhibition will be upgraded again, presenting a more systematic industrial logic, cutting-edge technology, and deeper supply and demand docking, becoming an indispensable strategic node for global ice cream manufacturing. Shanghai, a city that blends the charm of Jiangnan water with the international urban temperament, boasts a century old heritage of pastry culture, as well as the Yangtze River Delta food industry cluster and the largest cold chain circulation network in the country. It naturally adapts to the high activity category of ice cream, which has strict re for temperature control accuracy, flavor innovation, and supply chain response speed. Bohua International Exhibition Co., Ltd. has been deeply involved in the industry for more than 30 years and understands the laws of industry evolution: when consumers shift from "eating ice cream" to "experiencing ice cream culture", e and raw materials are no longer the backstage support, but become the first landing point of brand narrative.

E exhibition area: paradigm shift from functional implementation to intelligent collaboration

In 2027, the exhibition e sector will completely abandon the "single machine listing" mode and shift towards reconstructing the display dimension based on production line logic. Commercial soft ice cream machines are no longer just comparing discharge speed and capacity, but are embedded with IoT modules to provide real-time feedback on slurry temperature curves, compressor load rates, and cleaning cycle warnings; The hard ice cream production line presents a modular and flexible design - the same base can switch between freezing, inflation, filling, quick freezing and other workstations to meet the needs of small batch and multi flavor orders. Of particular note is the systematic debut of low-temperature environmental engineering solutions, including -35 ℃ constant temperature operation cabin, frost freeuick freezing tunnel, and mobile refrigerators based on phase change materials. These facilities are transforming from "ensuring production" to "defining product form" as key variables. For example, the newuick freezing technology stabilizes the grain size of milk fat crystals within 20 microns, directly determining the upper limit of texture and density; The low oxygen nitrogen displacement packaging system extends the shelf life of nut or fruit sandwich products by more than 40%. The value of e no longer lies in replacing manpower, but in unleashing the physical boundaries of flavor research and development.

Raw Material Zone: Dual Revolution of Flavor Science and Sustainable Supply

The raw material exhibition area is undergoing a silent yet profound paradigm shift. Traditional sugar, milk powder, and stabilizer suppliers have set up flavor laboratories to exhibit regional flavor molecular spectra analyzed by GC-MS (gas chromatography-mass spectrometry), such as the correlation model between specific furanone content in Yunnan ancient tree coffee extract and caramel tail rhyme; The β - lactoglobulin denaturation rate data of whey protein in Inner Mongolia organic pasture directly corresponds to the melting stability parameter. More importantly, the presentation of sustainability indicators: Exhibitors need to provide carbon footprint accounting reports, packaging material biodegradation cycle verification documents, and non GMO raw material traceability link diagrams simultaneously. A coconut water based raw material originating from Hainan, whose booth not only displays electrolyte balance data, but also indicates the measured value of saving 1200 liters of fresh water per ton of raw material. This presentation that juxtaposes sensory value with ecological value signifies that raw material procurement has shifted from a cost center to a core material library for brand ESG narrative.

Technical intersection: practical scenarios for collaborative innovation between e and raw materials

This exhibition pioneered the physical space of "Collaborative Innovation Workshop", breaking down the traditional barriers between e suppliers and raw material suppliers. Three simulated production lines were set up on site: one for plant-based ice cream, integrating a high-pressure homogenizer and a cold extraction flavor injection module to verify the critical point of interface stability between oat protein and sodium alginate; Another focus is on functional addition, demonstrating the survival monitoring scheme of probiotic microcapsules during freezing at -18 ℃; The third article focuses on sugar reduction practices, jointly exhibiting enzymatic conversion syrup e and sweet peptide compound schemes. Each workshop is e with real-time data dashboards that display pH fluctuations, viscosity change curves, and microbial count dynamics. This practice of pre testing laboratory level validation at the exhibition site has shortened the decision-making cycle for technology selection by more than 60%. Bohua International Exhibition Co., Ltd. not only builds exhibition booths, but also verifiable, replicable, and scalable industrial technology interfaces.

Shanghai Hub: Concrete Expression of Food Innovation Ecology in the Yangtze River Delta

Choosing Shanghai as the permanent venue for the exhibition is not accidental. Here, 42% of the country's food research institutions are gathered, with a national dairy technology innovation center and a plant-based meat engineering laboratory; Within a radius of 300 kilometers, there are the most densely distributed dairy processing bases, natural pigment extraction factories, and cold chain logistics hubs in China. During the exhibition, a visiting delegation will be organized to visit the East China R&D Center of Bright Dairy to observe the experimental regulation of liquid nitrogen freezing on the crystal structure of milk fat; Visit the pilot line of probiotic freeze-dried powder at Songjiang Food Valley to understand how live bacteria protection technology affects the logic of terminal product claims. The geographical agglomeration effect is transformed into knowledge flow efficiency, where specific issues such as e parameter adjustment, raw material ratio optimization, and process defect attribution often receive cross disciplinary answers during a conversation in the coffee area of the exhibition hall. What Shanghai carries is the critical state of industrial factors transitioning from physical agglomeration to chemical reactions.

Towards 2027: Building a scalable industrial connectivity system

Bohua International Exhibition Co., Ltd. positions this exhibition beyond a trading venue and is committed to building an industrial infrastructure with self evolving capabilities. Launch the "Flavor Map Co construction Plan" before the exhibition, and collaborate with universities to collect physical and chemical databases of characteristic ingredients from 28 production areas across the country; During the exhibition, an AI matching engine will be used to automatically push e renovation plans and raw material substitution lists based on exhibitors' input of production capacity, target customer groups, and technical bottlenecks; Continuing the 'Technology Conversion Accelerator' after the exhibition, we will screen 10 technologies with a maturity level of TRL6 (system prototypes validated in relevant environments) and provide shared and compliance consulting support for pilot production lines. When the industry generally focuses on "what to sell", we are more focused on "how to make good technology truly grow into the factory's production line". The ice cream e and raw materials exhibition in 2027 will ultimately prove that the sharpest competitive barrier always stands at the intersection of laboratory data and workshop e parameters.

全球冰淇淋产业的风向标正在上海升起

每年三月，黄浦江畔的国家会展中心（上海）都会迎来一场甜意涌动的行业盛事——HOTELEX上海展。作为亚洲规模领先、产业链覆盖Zui完整的酒店及餐饮业综合展会，其旗下专业子展“中国（上海）国际冰淇淋设备及原物料展览会”，已从早期的配套板块成长为具有独立影响力的核心主题展。2027年，这一展会将再度升级，以更系统的产业逻辑、更前沿的技术呈现与更深度的供需对接，成为全球冰淇淋制造端不可绕行的战略节点。上海，这座融合江南水韵与国际都市气质的城市，既拥有百年西点文化积淀，又坐拥长三角食品工业集群与全国Zui大冷链流通网络，天然适配冰淇淋这一对温控精度、风味创新与供应链响应速度均提出严苛要求的高活性品类。博华国际展览有限公司深耕行业三十余年，深谙产业演进规律：当消费者从“吃冰淇淋”转向“体验冰淇淋文化”，设备与原物料便不再是后台支撑，而成为品牌叙事的第一落点。

设备展区：从功能实现到智能协同的范式迁移

2027年展会设备板块将彻底告别“单机罗列”模式，转向以产线逻辑重构展示维度。商用软冰淇淋机不再仅比拼出料速度与容量，而是嵌入IoT模块，实时回传浆料温度曲线、压缩机负荷率与清洁周期预警；硬质冰淇淋生产线则集中呈现模块化柔性设计——同一套基座可切换凝冻、充气、灌装、速冻等工位，满足小批量多口味订单需求。尤为值得关注的是低温环境工程解决方案的系统化亮相：包括-35℃恒温操作舱、无霜型螺旋速冻隧道及基于相变材料的移动冷柜，这些设施正从“保障生产”升维为“定义产品形态”的关键变量。例如，新型微晶速冻技术使乳脂结晶粒径稳定控制在20微米以内，直接决定口感绵密度上限；而低氧氮气置换包装系统，则将含坚果或水果夹心产品的货架期延长40%以上。设备的价值已不在于替代人力，而在于释放风味研发的物理边界。

原物料专区：风味科学与可持续供给的双重革命

原物料展区正经历一场静默却深刻的范式转移。传统糖、乳粉、稳定剂供应商纷纷设立风味实验室，展出经GC-MS（气相色谱-质谱联用）解析的地域性香料分子图谱，如云南古树咖啡萃取物中特定呋喃酮含量与焦糖尾韵的关联模型；内蒙古有机牧场乳清蛋白的β-乳球蛋白变性率数据，直接对应融化稳定性参数。更关键的是可持续性指标的量化呈现：参展商需同步提供碳足迹核算报告、包材生物降解周期验证文件及非转基因原料溯源链路图。一种源自海南的椰子水基底原料，其展位不仅展示电解质平衡数据，更标注每吨原料节约淡水用量1200升的实测值。这种将感官价值与生态价值并置的呈现方式，标志着原物料采购已从成本中心转向品牌ESG叙事的核心素材库。

技术交汇点：设备与原物料协同创新的实战场景

本届展会首创“协同创新工作坊”实体空间，打破设备商与原料商的传统隔阂。现场设置三条模拟产线：一条针对植物基冰淇淋，集成高压均质机与冷萃风味注入模块，验证燕麦蛋白与海藻酸钠的界面稳定临界点；另一条专注功能性添加，演示益生菌微胶囊在-18℃冷冻过程中的存活率监测方案；第三条则聚焦减糖实践，联合展出酶法转化糖浆设备与甜味肽复配方案。每个工作坊配备实时数据看板，显示pH值波动、粘度变化曲线及微生物计数动态。这种将实验室级验证前置至展会现场的做法，使技术选型决策周期缩短60%以上。博华国际展览有限公司构建的不仅是展台，更是可验证、可复制、可放大的产业技术接口。

上海枢纽：长三角食品创新生态的具象化表达

选择上海作为该展举办地，绝非偶然。这里汇聚了全国42%的食品科研机构，拥有乳业技术创新中心与植物肉工程实验室；周边半径300公里内，分布着国内Zui密集的乳制品深加工基地、天然色素提取工厂及冷链物流枢纽。展会同期将组织参访团深入光明乳业华东研发中心，观摩液态氮急冻对乳脂晶体结构的调控实验；赴松江食品谷考察益生菌冻干粉中试线，理解活菌保护技术如何影响终端产品宣称逻辑。地理集聚效应在此转化为知识流动效率——设备参数调整、原料配比优化、工艺缺陷归因等具体问题，往往在展馆咖啡区的一次交谈中获得跨领域解答。上海所承载的，是产业要素从物理集聚迈向化学反应的临界状态。

面向2027：构建可生长的产业连接体系

博华国际展览有限公司对本次展会的定位超越交易场所，致力于打造具备自我进化能力的产业基础设施。展前启动“风味图谱共建计划”，联合高校采集全国28个产区特色食材的理化数据库；展中启用AI匹配引擎，根据展商输入的产能规模、目标客群与技术瓶颈，自动推送设备改造方案与原料替代清单；展后延续“技术转化加速器”，筛选10项成熟度达TRL6级（系统原型在相关环境中验证）的技术，提供中试产线共享与合规咨询支持。当行业普遍关注“卖什么”，我们更聚焦于“如何让好技术真正长进工厂的产线里”。2027年的冰淇淋设备及原物料展，终将证明：Zui锋利的竞争壁垒，永远矗立在实验室数据与车间设备参数的交汇处。

HOTELEX Shanghai exhibition welcomes its third day at the National Convention and Exhibition Center. This hotel and catering industry event, covering an area of 400000 square meters, gathers more than 3000 high- exhibitors from around the world and is currently thriving.

The exhibition site is e with comprehensive catering e, central kitchen and food machinery e, refrigeration e, desktop supplies, high-end ingredients, beverage supply chain, coffee and tea, ice cream and dairy products, baking e and raw materials, food and catering packaging and design, liquor and beverage integration, franchising and chain alliances, self owned brands and OEM processing, functional food and beverages and other sections to meet the one-stop commercial procurement needs of all parties in the industry.

HOTELEX上海展在国家会展中心迎来开展第三天。这场占地40万平方米的酒店及餐饮行业盛会，汇聚了来自全球的3000余家优质展商，正以蓬勃之势，火热开展中。

展会现场共设置餐饮设备综合 | 中央厨房及食品机械设备 | 制冷设备 | 桌面用品 | 高端食材 | 饮品供应链 | 咖啡与茶 | 冰淇淋及乳制品 | 烘焙设备及原物料 | 食品餐饮包装及设计 | 酒水综合 | 特许经营及连锁加盟 | 自有品牌及代加工 | 功能食品及饮料等板块，满足业内各方一站式商贸采购需求。

展会现场，从餐饮设备、中央厨房、制冷系统，到高端食材、饮品供应链、咖啡茶饮，再到烘焙设备、食品包装、酒水综合等十余个专业板块悉数亮相。无论是上游供应商还是下游采购商，都能在这里找到精准对接的窗口。展商们不仅带来了市场主流产品，更发布了上万款新品，集中展示全产业链的创新成果与前沿趋势，为行业搭建起高效的商贸交流平台。

1.1G58

桂林普兰德生物科技有限公司

1.2C30

苏州咖乐美咖啡机科技有限公司

1.2L25

溢泰（南京）环保科技有限公司

2.1D01

杭州味全食品有限公司

上海闵行分公司

2.1D32

青岛万迅达电器有限公司

2.1G60

上海海融食品科技股份有限公司

2.2K16

上海普进贸易有限公司

3A30

沃珞世贸易（上海）有限公司

3B28

斯科茨曼制冰系统（上海）有限公司

3C25

上海强安餐饮设备有限公司

3G04

宁波科控电子有限公司

3M16

惠州高比烘焙设备有限公司

4.1B15

星崎商厨智造（苏州）有限公司

4.1G03

山东佰洁智能电器有限公司

4.1G40

中山市越好电器有限公司

4.1G50

广州市金甲餐饮设备有限公司

4.1K05

浙江久景制冷设备股份有限公司

4.1K35

广州三禾机械有限公司

5.1A36

青岛海信商用冷链股份有限公司

5.1B11

浙江雪村制冷设备有限公司

5.2C10

江苏高淳陶瓷股份有限公司

5.2C39

伟业陶瓷有限公司

5.2D10

上海昂升餐具有限公司

5.2H25

江门市宇辉西厨设备有限公司

7.1D18

河南逅唐贸易有限公司

7.1D32

深圳市新荣阳食品科技有限公司

7.1D36

连晟食品科技(上海)有限公司

7.1G62

厦门天至茶叶有限公司

7.2A18

江西爵美食品科技有限公司

7.2C65

中国渔业协会

8.1C18

上海乃士餐饮企业管理有限公司

8.1D06

广西横县张一元饮品有限公司

8.1D16

宁波家联科技股份有限公司

8.1F18

石家庄纸管家包装印刷有限公司

8.1G16

贵州春水堂茶业有限公司

展会同样在行业细分领域的多个方向上布下了“重兵”。世界咖啡风味地图、咖啡科技创新展区、茶咖新势力、HOTELEX潮饮全球首发创新实验室、新零售引力场、众联中央厨房精品集成馆、炒菜机器人专属板块——每一个展区都踩中了当前市场的热点节奏，专业买家纷纷驻足，细细打量的身影随处可见。

从全国各地赶来的连锁品牌创始人、餐饮主理人、采购负责人，围在展区工作人员身边聊方案、问细节，交流声此起彼伏。细分赛道迸发出的创新活力，正在一点点转化为整个产业前行的新动能。

想和供应链展商展开了一对一的深度洽谈？本次展会三大独立会场同步开启，对接方向精准锁定区域市场、连锁餐饮、酒店采购、餐饮零售跨界等热门赛道，12场专题专场依次落地。来自酒店、连锁餐饮、新零售、经销商等领域的300余位专业采购代表，与上海、河南、江西、湖南、海南、辽宁、澳门、深圳等地的区域买家团一同到场。通过定向邀约、精准匹配的机制，高效对接与快速成交在现场成为常态。

如果问展会上哪里人气旺，六个主题市集当仁不让。上海国际咖啡文化节、“嘭嘭”面包节、梦幻糖巧市集……每一个主题区都被围得满满当当，咖啡香、麦香、甜香交织在一起，把人一步步往里引。
咖啡可以现场品，面包可以当场尝，糖巧还能亲手做。小家电体验区前排起了队，巧克力与面包主题的服饰走秀引得阵阵喝彩，非遗茶席展演与新中式服饰美学大赏更是让人挪不开眼。吃、喝、玩、乐、购，一样不落，观众一边感受着产业盛会的硬核底气，一边也在不经意间触摸到了行业前沿的潮流脉搏。

2026 HOTELEX

上海国际咖啡文化节

「嘭嘭」面包节

梦幻糖巧市集

The Bar & Drinks 

上海国际酒吧西餐及酒饮展

2026全球风味CHA饮文化节

“新中式生活方式大赏”的模特们，身着华服，从“清欢、礼韵、承风、墨界”四大篇章的剧情中走来，翩然落座于茶席大赏。她们将在氤氲茶香中品茗、互动，将走秀的雅韵延伸至席间，实现从T台到茶席的深度场景融合。

当非遗大师对话当代茶人：“非遗大师All Star潮饮秀”的嘉宾们也将持专属联动茶票入席，与席主展开风味对话，即兴创作，碰撞传统与潮饮的灵感火花。

茶席大赏现场还设有“茶卷集章”、“茶票票选”等趣味活动，参与即有机会赢取精美茶礼。

公平田野市集3.0

15余场覆盖咖啡、茶饮、烹饪、调酒、巧克力、餐台艺术等全赛道的与行业专业赛事，在展会第三天进入白热化阶段。来自全球各地的研发精英与匠心匠人同台竞技，凭借精湛技艺与创意作品，演绎餐饮内核与前沿潮流。现场观赛热潮持续高涨，为行业产品迭代与技术革新注入了先锋思路。

饮品类赛事

烹饪类赛事

巧克力、甜品、披萨及酒类赛事

展会期间，近30场高规格主题论坛与专业研讨会轮番举行。咖啡、茶饮、餐饮零售、连锁加盟、供应链革新、数智化赋能等行业热点议题全面覆盖。行业上下游的专家、头部品牌创始人、研究机构、产业资本方、媒体人齐聚一堂，通过主题演讲、圆桌对话、报告首发、核心数据解读等形式，展开深度碰撞与交流。思想的热浪，正在为行业发展注入智慧动能。

2026 中国薯业高峰论坛

“链接全球市场，共筑产业新篇”

第二届中餐全球化发展论坛

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