The FHC Shanghai Global Food Exhibition was launched in the autumn morning light, a highly anticipated event by industry insiders. With unprecedented innovation, it redefines the boundaries of the global food and beverage industry!
FHC上海环球食品展秋日晨光中启动，这场被业内人士期许的盛会，用前所未有的创新浓度，重新定义着全球食饮产业的边界！
火爆现场
本次我们邀请了Pivetti研发主厨现场沉浸式制作传统意大利窑炉披萨，同时呈现了佛卡恰、罗马披萨等各类披萨，中、意研发团队共同探讨交流国际西餐流行趋势，对传统西式餐食的制作模式进行不断创新和改进。
风姿绰约，客似云来！宝浓作为披萨原料&技术服务专家，吸引许多海内外客户汇聚展会现场，衷心感谢全国各地的客户们莅临我们的展位，一起探讨产品应用以及行业趋势！短暂的交流，却是收获满满！
我们本次展会同时带来了宝浓的明星产品，展示给大家。
MENU系列
MENU系列，其中番茄酱系列，选用意大利罗马番茄。只在成熟季采摘从采摘到灌装不超过5小时，不含柠檬酸，确保原料新鲜。还有展会上备受好评的干酪番茄酱。这款地中海传统意式风味酱可以应用在意面，披萨，烤面包，夹三明治等。
Pivetti
三文妮娜预混粉
选用意大利杜兰硬质小麦粉手工意大利面优选原料。
Piveiit，这个有着150年悠久历史的，我们的这披萨专用预拌粉精选意大利本土小麦，确保品质纯正，吸水量高，蛋白质含量高达12.5%，更容易操作，麦香味十足。
PRONAL电窑炉
Pronal窑炉内部空气温度可达450℃，采用上下独立控温智能烘烤，使用意大利进口砖均匀地传导热量。保温性能高，每次开启加热速度快，更节能。因为是电加热原理，所以不需要排烟系统。底部有滑轮设计，方便移动。下方还设有储藏空间，方便储物品。
意式速冻面团
还有我们选用意大利“00号面粉”专为意大利手工披萨打造，是经过十多年配方迭代升级的意式速冻面团。
意式经典肉酱系列
这款经典意式肉酱专为中国市场需求所研发，由中西大厨联合调配秘制配方。甄选意大利进口番茄，进口牛肉、鸭肉等。肉量超多，满口肉香，酱香浓郁。
呈现产品
共展未来一直以来FHC环球食品展都不只是行业展会
更是一场洞悉餐饮新趋势的头脑风暴
宝浓深耕披萨领域多年
关注我们
将为您带来更前沿的披萨行业资讯
The new coordinates of the global seasoning industry: why Shanghai has become an international exhibition and trade hub
Shanghai, a mega city that combines historical depth and modern tension, is not only the leader of the Yangtze River Economic Belt, but also the core node for China to allocate resources globally. The shipping throughput along the Huangpu River ranks high all year round, and the annual cargo and mail throughput of Pudong International Airport remains stable. The Hongqiao International Open Hub has built an efficient channel for air rail intermodal transportation, customs inspection coordination, and digital customs clearance integration. The dual advantages of physical infrastructure and institutional openness make Shanghai naturally capable of hosting high value-added, strong compliance, and multi country participation in import and export professional exhibitions. The seasoning industry is particularly typical - it spans multiple dimensions such as agricultural primary processing, food industry manufacturing, cross-border inspection and , flavor intellectual property protection, cultural adaptability testing, etc., and puts forward extremely high re for systematic support of the exhibition and trade environment. The location of the 2026 Shanghai International Seasoning Exhibition in Shanghai is not an accidental spatial choice, but a precise functional anchoring under the background of global industrial chain reconstruction.
More than just exhibition booths: a professional expo covering the entire chain
The 2026 China (Shanghai) Import and Export Seasoning Expo, hosted by Shanghai Bohua International Exhibition Co., Ltd., will break through the traditional single dimensional logic of "setting up samples and issuing business cards" in exhibitions, and build a four stage closed loop of "display verification docking landing". Three major functional areas will be established on site: firstly, the Compliance Access Service Center, which collaborates with domestic and foreign testing agencies and certification platforms to provide one-stop pre-approval consultation for EU EC 1169, US FDA 21 CFR, Japanese JAS, and Chinese GB standards; The second is the flavor technology laboratory, which opens up practical scenarios such as molecular sensory analysis, salinity gradient simulation, and fermentation microbial stability testing for exhibitors to verify the performance of new products in different climate zones and cooking habits on site; The third is the cross-border trade sand table simulation area, which demonstrates the operational logic of key nodes such as the application of RCEP rules of origin, the path of mutual recognition of geographical indications between China and Europe, and the connection of Southeast Asian halal certification through real customs declaration data modeling. This design stems from the organizer's long-term observation of industry pain points: the failure of small and medium-sized seasoning enterprises to go global is often not due to insufficient , but rather a lack of structured understanding of target market regulations, consumer taste memory, and channel layering logic.
From 'Chinese flavor' to 'global context': Cultural translation is the core competence for exports
At present, the export growth rate of Chinese seasonings continues to be higher than the overall export average of food, but structural contradictions are becoming increasingly prominent: traditional categories such as soy sauce, vinegar, and Douban sauce account for more than 70% of the export value, while the penetration rate of high value-added categories such as compound seasonings, plant-based flavorings, and salt reduction and freshness enhancement solutions is still low. The crux of the problem lies in the fact that most companies still operate with a "raw material export" mindset, simply translating domestic best-selling products with labels and pushing them overseas, ignoring the cultural embedding of the taste system. For example, Southeast Asian consumers' perception of "freshness" depends on the balance between fish sauce and coconut sugar, rather than the concentration of monosodium glutamate; The Middle East market has a high acceptance of "spice", but there are religious taboos regarding alcohol based solvent carriers; European high-end catering channel procurement decision-makers are more concerned with flavor traceability stories and carbon footprint data, rather than just looking at the length of ingredient lists. This year's expo has specially set up a "Flavor Anthropology Workshop", inviting anthropologists, Michelin chefs, and multinational retail procurement directors to jointly deconstruct the taste grammar of the target market, promoting exhibitors to transition from product manufacturers to "food culture solution providers".
Technology driven supply chain upgrading: how digitalization reshapes the efficiency of seasoning trade
The complexity of the supply chain in the seasoning industry is severely underestimated. A bottle of chili sauce involves Chaotian pepper cultivation in Zunyi, Guizhou, glass bottle supply in Weifang, Shandong, filling and OEM in Foshan, Guangdong, cold chain LCL in Ningbo Port, and customs clearance and distribution in Hamburg Port, Germany. The entire process requires coordination with at least 17 entities and crosses five regulatory systems. Based on its experience serving over 3000 food companies in the past decade, Shanghai Bohua will launch the "Seasoning Cross border Supply Chain Digital Twin Platform" during the Expo. The platform does not simply upload information to the cloud, but generates dynamic risk heat maps and optimal performance path suggestions by accessing 23 heterogeneous data sources, including customs AEO certification data, real-time port cabin dynamics, target country supermarket inventory turnover rates, and social media flavor topic popularity. For example, when the platform detects that the shortage rate of tomato sauce in a chain supermarket in Ho Chi Minh City, Vietnam has increased by 12% recently, and local competitors are facing food safety public opinion, the system will automatically push a list of Chinese tomato paste suppliers that meet Vietnam's MOH standards, and mark their customs clearance time and sampling pass rates for the past three batches of exports to ASEAN. Technology is not a flashy tool here, but rather a deterministic action that transforms invisible supply chain friction into computable, interventionable, and optimizable actions.
Why 2026 is an unmissable strategic window period
Multiple cycles are intersecting: global food inflation pressure is forcing retailers to accelerate their search for cost-effective alternative supply chains; The implementation of China's "Pre fabricated Vegetable Production License Review Plan" for two years has led to a significant increase in the standardization level of upstream compound seasonings; RCEP has entered the second phase of tariff reduction for seasonings, and the ASEAN market access barriers have been substantially reduced; The deeper trend is that Generation Z global consumers are forming a new taste consensus - rejecting excessive processing, pursuing transparent traceability, and embracing regional flavor blends. These variables together form a historic window: it requires a sufficiently mature industrial foundation to undertake upgrading needs, but a new oligopoly monopoly pattern has not yet formed. The 2026 Shanghai International Seasoning Exhibition is at this critical point, as it does not provide a quick answer, but provides a complete cognitive framework, validation tools, and collaborative network. For seasoning companies planning to delve deeper into overseas markets, being absent from this exhibition may mean missing out on the key dialogue field that defines the industry rules for the next decade.
Exhibition and Co construction: A Deep Practice Belonging to the Industrial Community
Shanghai Bohua International Exhibition Co., Ltd. always believes that the upper limit of the value of professional exhibitions depends on the true depth of participants' investment. Therefore, this expo implements a "exhibitor co creation mechanism": all registered companies must submit a "Target Market Flavor Adaptation Report", which includes the core flavor substance map of the products to be exhibited, the analysis of the adaptability of mainstream cooking methods in the target area, and sensory comparison data of local competitors. The organizing committee will organize a team of experts to conduct anonymous evaluations and compile high- reports into the '2026 Global Seasoning Flavor Adaptation White Paper', which will be open to the entire industry. This design conveys a clear signal - the exhibition is not the end point, but the starting point for the collective cognitive upgrading of the industry. When enterprises come with problems, go with data, and build consensus, the globalization process of the seasoning industry truly moves from single point breakthroughs to systematic evolution.
上海，这座兼具历史纵深与现代张力的超大型城市，不仅是长江经济带的龙头，更是中国面向全球配置资源的核心节点。黄浦江畔的航运吞吐量常年位居列，浦东国际机场年货邮吞吐量稳居，而虹桥国际开放枢纽则构建起空铁联运、关检协同、数字清关一体化的高效通道。这种物理基础设施与制度型开放的双重优势，使上海天然具备承载高附加值、强合规性、多国别参与的进出口专业展会的能力。调味品行业尤为典型——它横跨农业初加工、食品工业制造、跨境检验检疫、风味知识产权保护、文化适配性测试等多个维度，对展贸环境的系统性支撑提出极高要求。2026上海国际调味品展选址上海，绝非偶然的空间选择，而是全球产业链重构背景下一次精准的功能锚定。
由上海博华国际展览有限公司主办的2026中国（上海）进出口调味品博览会，将突破传统展会“摆样品、发名片”的单维逻辑，构建“展示—验证—对接—落地”四阶闭环。现场设立三大功能区：一是合规准入服务中心，联合国内外检测机构与认证平台，提供欧盟EC 1169、美国FDA 21 CFR、日本JAS及中国GB标准的一站式预审咨询；二是风味技术实验室，开放分子感官分析、盐度梯度模拟、发酵菌群稳定性测试等实操场景，供参展商现场验证新品在不同气候带与烹饪习惯下的表现；三是跨境贸易沙盘推演区，通过真实报关数据建模，演示RCEP原产地规则应用、中欧地理标志互认路径、东南亚清真认证衔接等关键节点的操作逻辑。这种设计源于主办方对行业痛点的长期观察：中小调味品企业出海失败，常非因品质不足，而在于对目标市场法规细节、消费者味觉记忆、渠道分层逻辑缺乏结构化认知。
当前中国调味品出口增速持续高于食品整体出口均值，但结构性矛盾日益凸显：酱油、醋、豆瓣酱等传统品类占出口额七成以上，而复合调味料、植物基风味剂、减盐增鲜解决方案等高附加值品类渗透率仍偏低。其症结在于，多数企业仍以“原料输出”思维运作，将国内畅销款简单翻译标签后推向海外，忽视了味觉系统的文化嵌入性。例如，东南亚消费者对“鲜”的感知依赖于鱼露与椰糖的平衡，而非谷氨酸钠浓度；中东市场对“香辛”接受度高，但对酒精基溶剂载体存在宗教禁忌；欧洲高端餐饮渠道采购决策者更关注风味溯源故事与碳足迹数据，而非仅看配料表长度。本届博览会特别设置“风味人类学工作坊”，邀请人类学家、米其林厨师、跨国零售采购总监共同解构目标市场的味觉语法，推动参展企业从产品制造商向“饮食文化解决方案提供者”跃迁。
调味品行业的供应链复杂度被严重低估。一瓶辣椒酱涉及贵州遵义的朝天椒种植、山东潍坊的玻璃瓶供应、广东佛山的灌装代工、宁波港的冷链拼箱、德国汉堡港的清关分拨，全程需协调至少17个主体、跨越5类监管体系。上海博华基于过往十年服务3000余家食品企业的经验，将在博览会期间首发“调味品跨境供应链数字孪生平台”。该平台并非简单信息上云，而是通过接入海关AEO认证数据、港口实时舱位动态、目标国超市库存周转率、社交媒体风味话题热度等23类异构数据源，生成动态风险热力图与优履约路径建议。例如，当平台监测到越南胡志明市某连锁超市近期番茄酱缺货率上升12%，且本地竞品正遭遇食安舆情，系统将自动推送符合越南MOH标准的中国番茄膏供应商清单，并标注其近三批出口至东盟的通关时效与抽检合格率。技术在此不是炫技工具，而是将不可见的供应链摩擦转化为可计算、可干预、可优化的确定性行动。
多重周期正在交汇：全球食品通胀压力倒逼零售商加速寻找高性价比替代供应链；中国《预制菜生产许可审查方案》实施满两年，带动上游复合调味料标准化水平跃升；RCEP对调味品关税减免进入第二阶段，东盟市场准入壁垒实质性降低；而更深层的趋势是，Z世代全球消费者正形成新的味觉共识——拒绝过度加工、追求透明溯源、拥抱地域风味混搭。这些变量共同构成一个历史性窗口：既需要足够成熟的产业基础承接升级需求，又尚未形成新的寡头垄断格局。2026上海国际调味品展恰处于这一临界点上，它不提供速成答案，但提供一套完整的认知框架、验证工具与协作网络。对于计划深耕海外市场的调味品企业而言，缺席此次展会，意味着可能错过定义下一个十年行业规则的关键对话场域。
上海博华国际展览有限公司始终认为，专业展会的价值上限，取决于参与者投入的真实深度。因此，本届博览会实行“参展商共创机制”：所有报名企业须提交一份《目标市场风味适配报告》，内容涵盖拟展出产品的核心风味物质图谱、目标区域主流烹饪方式适配性分析、当地竞品感官对比数据。组委会将组织专家团队进行匿名评审，并将优质报告汇编为《2026全球调味品风味适配白皮书》，向全行业开放。这种设计传递明确信号——展会不是终点，而是产业集体认知升级的起点。当企业带着问题来、带着数据走、带着共识建，调味品行业的全球化进程，才真正从单点突破走向系统进化。
2026年，#食品行业 的游戏规则正在被重新定义。
当餐饮连锁在寻找能稳定供货的爆品原料，当精品超市的买手在挖掘下一款网红零食，当新零售平台在构建自己的供应链——你的产品，如何能同时敲开餐厅后仓与超市货架
的两扇大门？
互动话题
在评论区聊聊，你今年想解决的业务问题是"打开新渠道"、"找到好产品"还是"升级供应链"？我们将精选留言，赠送《FHC专业买家选品手册》电子版。
如果你正在为产品的销路与增长寻找突破口，这篇文章，值得你花5分钟看完。
臻选美食·品味全球
2026FHC
理由一：
您能找到什么样的合作伙伴
备受行业瞩目的#FHC上海环球食品展 汇聚了来自全球50个国家及地区的3,000+家展商，覆盖食材原料、休闲食品及饮品、调味品、咖啡茶饮、烘焙轻餐、预制品、餐饮设备、餐饮及零售解决方案等全产业链。
如果你是供应商/生产商：
面向#餐饮供应链 渠道：现场观众中，超60%为企业中高层和采购决策者。头部餐饮品牌的供应链团队，带着下一季的菜品开发计划而来。
面向#零售采购 渠道：经销商/分销商(14%)、进口商/总代理(8%)、大型商超(6%)、便利店/零售店(6%) 等渠道买家占比显著，他们正在寻找能提升货架吸引力的商品、自有品牌代工方及进口新品。
一次展会，高效完成从原料采购到成品选品的全链路对接。
如果你是采购商/品牌方：
餐饮采购：想找稳定的肉类、海鲜海外直供？这里聚集了澳大利亚、美国、巴西等主要产区的国家展团。
零售选品：想找能成为爆款的#休闲食品、#健康食品 或饮品？国际展区隐藏着无数等待被发掘的"宝藏品牌"。
寻求解决方案：无论是餐厅的#供应链 及#中央厨房 升级，还是商超零售的预制食品、鲜食供应链，这里都有成熟的技术与服务提供商。
理由二：
看见行业新动向
2026年，食品消费的核心是 "价值感"——无论是餐饮追求的"质价比"，还是零售强调的"体验感"。这意味着产品必须兼具品质、创新与故事。
而#2026FHC 从来不只是一场展示，更是一个洞察趋势、探索未来的窗口。
前沿科技，赋能产业升级
去年，#FHC上海环球食品展 首次设立#智能餐食机器人展区，吸引了众多关注。从自动炒菜机器人到智能分拣系统，从AI点餐终端到无人零售解决方案——科技正在重塑食品行业的每一个环节。
今年，我们将持续关注智能餐食机器人、#AI智慧零售、数字化供应链等前沿领域，为行业呈现更多创新应用与落地案例。
AI & Robots For Food Eco Expo
数十场论坛&赛事，碰撞行业火花
每年，FHC同期举办十余场专业论坛与赛事，汇聚行业大咖、学术专家与创新先锋：
在这里，你不仅能看见趋势，更能参与趋势——在竞技中激发灵感，在对话中找到方向，在创新探索中推动行业共同进步。
2026年的行业风向标，就藏在这些前沿议题与创新实践中。
理由三：
不只是展会，更是生意的起点
数据会说话：
食饮优选对接会、新渠道选品对接会、新零售专场闭门会三大主题会场、九场配对会，2天完成对接全年渠道。
海外Hosted Buyer Program 保障50+场高质量预审对接，直连酒店采购/连锁餐饮中央厨房/专业肉类进口商等决策者。
定向会面覆盖永辉超市、奥乐齐、利群集团、麦德龙、上海罗森、好特卖、快乐蜂、合肥百大集团等超头部品牌精英买家，90%+满意度，并推动谈判周期高缩短60%。
AI & Robots For Food Eco Expo
[食品及餐饮供应链]
华东某罐头工厂，有多年海外代工生产经验。在2025FHC现场，他们遇到了寻找"一人食"代工的新消费品牌，产品如今进入全国超300家精品超市。
[餐饮渠道]
来自锡林郭勒的羊肉供应商，通过FHC与头部火锅品牌启动"季节限定款"联合研发，从被动接单到参与菜单设计。
[零售渠道]
某健康谷物碗品牌，在FHC遇到便利店与连锁超市买手，产品成功进入华东超500家线下门店，实现从线上到线下的关键一跃。
这些故事每天都在FHC发生。
今年，该轮到你了。
无论你的产品是走向后厨，还是摆上货架，别让它继续藏在仓库里。
11月，上海，让该遇见的生意，发生。
上海国际意大利面展 , 上海国际披萨展 , 中国国际意大利面展 , 中国国际披萨展 , 亚洲意大利面及披萨展
展览展示服务，展会招商服务，展览策划服务
组织、举办、经营各类国际和国内展览、展示、会议，提供相关业务及咨询服务，网页的设计、开发，商务信息咨询。【依法须经批准的项目，经相关部门批准后方可开展经营活动】
是国内领先的商贸展会,会议活动和B2B在线贸易采购平台的主办机构, 是于伦敦股票交易所上市的博闻集团(UBM plc) 在中国的中外合作企业，由上海华展国际展览有限公司和博闻亚洲有限公司在1998年联合组建而成。公司旗下展会涉及家具系列展35万平方米；医药、健康系列展22万平方米，食品加工、包装及食品系列展50万平方米；酒店、商业空间、游艇系列展20万平方米，其在各地的区域展包括广东中山古镇灯博会，北京，成都，广州酒店和食品展，共涉及6...
