欢迎访问2027上海国际奶茶机展—2027上海（中国）国际商用智能奶茶机博览会

供应商: 上海博华国际展览有限公司
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更新时间: 2026-05-10 08:00

详细介绍-

New Industry Potential: Integration Revolution of Fruit JuiceJam and Intelligent Beverage Workstation

The 2027 China Shanghai Fruit Juice Jam, Base Milk, Cream MilkCap, and Intelligent Beverage Workstation Exhibition is not asimple industry gathering, but a rehearsal for a systematicreconstruction from raw material end to terminal delivery. Inrecent years, the competition between new tea drinks and premiumcoffee has continued to diverge, and consumers have put forwardtriple strict re for flavor levels, health attributes,and production efficiency - single ingredient optimization can nolonger support the long-term competitiveness of brands. The realbarriers are the "reproducible flavor system" and the "extensibleintelligent execution unit". Fruit pulp and jam are no longer justseasoning ingredients, but functional substrates that carryregional customs, fermentation processes, and nutrient retentionrates; Base milk breaks through the traditional boundaries of milksources, and plant-based, strain specific, and cold extractionconcentration technologies are reshaping the definition of milksensation; The cream cap has shifted from visual embellishment totexture engineering, with stability, melting point gradient, andflavor anchoring ability becoming core parameters for new productdevelopment; The intelligent beverage workstation has evolved fromthe early "automatic cup dispensing" to a multimodal collaborativecenter, integrating four major capabilities: liquid level sensing,flow rate closed-loop calibration, formula dynamic loading, andcleaning status self checking. The maturity of this entiretechnological chain marks the official entry of the freshly madebeverage industry into the stage of "precision flavorindustrialization".

Shanghai: the dual identity of global supply chain node andlocal innovation source

The choice of Shanghai as the venue for this exhibition is notonly due to its well-developed exhibition infrastructure, but alsostems from its industrial niche. Nearly 40% of the nationalresearch and development laboratories for food additives andfunctional ingredients are gathered on the banks of the HuangpuRiver. Several institutions in Zhangjiang Science City are carryingout research and development on low-temperature enzyme inactivationof fruit pulp and microencapsulation of milk protein transportationtechnology; The Lingang New Area relies on cold chain bondedwarehouses and cross-border data channels to achieve 72 hourdomestic customs clearance and flavor preservation for highlysensitive raw materials such as Southeast Asian durian puree,Andean plateau raspberry freeze-dried powder, and Nordic oat basemilk. As a result, the local consumer market in Shanghai is highlysensitive to "transparent supply chains" and "traceable processes",which forces participating companies to prioritize laboratory level control standards in the production line design process.For example, some jam manufacturers have adopted near-infraredspectroscopy for online monitoring of sugar acid ratiofluctuations, with an error controlled within ± 0.3 Brix; Smartworkstation manufacturers generally connect to the ISO 22000 foodsafety management system data interface to ensure that each batchof products is mapped with the raw material batch, environmentaltemperature and humidity, and e cleaning cycle to form adigital twin. This ultra short closed-loop of "research anddevelopment verification commercialization" has made Shanghai ahighly efficient testing ground for global beverage technologyimplementation.

Base milk and cream milk cap: from physical mixing to molecularstructure design

This exhibition will set up a "Base Milk Structure EngineeringZone" for the first time, focusing on presenting technologicalpaths that go beyond traditional homogenization processes.Exhibitors are no longer satisfied with increasing milk fat contentor adding stabilizers, but instead use directed enzyme demodulationto control the size distribution of β - casein micelles, allowingthe base milk to form a controllable coagulation network in coldbrewed tea soup, avoiding layering and giving a dense wall feeling;Part of the plant-based milk adopts biphasic emulsificationtechnology, embedding micron sized coconut oil crystals in theaqueous phase to simulate the melting curve of animal milk fat,solving the industry pain point of "melting at the entrance withoutaftertaste" for plant-based products. There was a significantparadigm shift in the field of cream and milk cap: the headmanufacturers have abandoned the simple compound logic ofcream+milk cap powder, and instead built a three-layer structuresystem of "flavor core texture crust stability ring" - takefermented whey protein as flavor core, wrap condensationgelatinized sodium alginate calcium cross-linked network as texturecrust, and introduce food grade hydrophobic modified starch in theouter layer to form a shear resistant stability ring. Thisstructural design allows the milk cap to maintain layeringstability for over 90 seconds even after shaking, providing alonger operating window period for the store and reducing relianceon operator experience.

Intelligent beverage workstation: redefining the boundaries of"human-machine collaboration"

The evolution of smart beverage workstations has moved away fromthe primary narrative of "replacing human labor" and shiftedtowards a new positioning of "expanding human senses anddecision-making dimensions". The third-generation workstationsshowcased at this exhibition generally have three breakthroughcapabilities: firstly, the multispectral visual recognition modulecan synchronously analyze the cup material (PP/PLA/PET), li curvature, and pulp settling density, and dynamicallyadjust the pumping pressure and stirring speed; Secondly, thebuilt-in flavor database supports cross category formula transferlearning. When the combination of "Yunnan Ancient Tree BlackTea+Raspberry Jam+Oat Base Milk" is input, the system automaticallymatches the extraction temperature gradient, jam addition timing,and base milk pre mixing ratio; Thirdly, a lightweight LSTM modelis embedded on the device side to predict the remaining life of keycomponents (such as high-pressure plunger pumps and solenoidvalves) based on continuous 7-day production data, triggeringpreventive maintenance work orders. It is worth noting that allworkstations adopt auick release structure, and thecleaning unit can complete the whole machine disassembly within 90seconds, which meets the mandatory re of "e can bethoroughly cleaned" in HACCP. This design philosophy that deeplycouples industrial reliability, food science logic, and artificialintelligence is breaking down the natural barrier of "experienceirreplicable" in traditional beverage production.

Shanghai Bohua International Exhibition Co., Ltd.: Building adeterministic channel for technology transformation

As the organizer, Shanghai Bohua International Exhibition Co.,Ltd. has not limited its role to venue providers or trafficaggregators, but has become deeply involved in the key breakpointof technology commercialization. During the exhibition, the "FlavorLaboratory Open Plan" will be launched simultaneously. Incollaboration with the School of Food Science at JiangnanUniversity and the National Fruit and Vegetable ProcessingEngineering Technology Research Center, a real-time pilotproduction line will be built in the exhibition hall. Exhibitorscan bring small batches of raw materials to verify core indicatorssuch as the retention rate of thermosensitive components in fruitpulp and the stability of base milk complexation with different teapolyphenols on site; The white er on the application of basematerials for freshly made beverages, released at the same time,was jointly signed by 27 supply chain enterprises and 15 chainbrands to establish a data authorization agreement. For the firsttime, a flavor map database and compatibility matrix covering 32types of fruit pulp, 19 types of base milk, and 11 types of milkcap products were established. This mechanism design that forciblyintegrates academic resources, industry demand, and empiricalscenarios makes the exhibition itself an accelerator for technologyto move from the laboratory to the store shelves. For beveragebrands seeking systematic upgrades, what is obtained here is notonly a product list, but also a cross validated process path andrisk controlled landing rhythm.

Conclusion: Capturing the Next Growth Pole in Certainty

When the sugar acid ratio of fruit pulp is calibrated inreal-time by nanoscale sensors, when the protein conformation ofbase milk is predicted by algorithms during cold extraction, andwhen intelligent workstations respond with millisecond levelprecision to deliver flavor substances in time and space - what wewitness is not a cold and automated replacement, but a concreteextension of human understanding of the essence of flavor. Thevalue of the 2027 China Shanghai Fruit Jam, Base Milk, Cream MilkCap, and Intelligent Beverage Workstation Exhibition lies in itsrefusal to isolate technology as a selling point, but insteadproviding a complete solution framework that is detachable,verifiable, and iterative. For industry participants, the realstrategic opportunity lies not in pursuing a single technology, butin determining which link in their business chain has high"uncertainty" and transforming it into a manageable, replicable,and scalable deterministic advantage through the collaborativenetwork built by this exhibition. This is not only the underlyinglogic of the exhibition, but also the core proposition for theupgrading of the beverage industry in the next three years.

行业新势能：果浆果酱与智能饮品工作站的融合革命

2027年中国·上海果浆果酱、基底乳、奶油奶盖、智能饮品工作站展览会，不是一次简单的行业集会，而是一场从原料端到终端交付系统性重构的预演。近年来，新茶饮与精品咖啡赛道持续分化，消费者对风味层次、健康属性与出品效率提出三重严苛要求——单一成分优化已无法支撑品牌长期竞争力，真正具备壁垒的是“可复刻的风味系统”与“可延展的智能执行单元”。果浆果酱不再仅是调味辅料，而是承载地域风土、发酵工艺与营养保留率的功能性基底；基底乳突破传统乳源边界，植物基、菌种定制化与冷萃浓缩技术正重塑乳感定义；奶油奶盖则从视觉点缀转向质地工程学，稳定性、融点梯度与风味锚定能力成为新品研发核心参数；而智能饮品工作站，已由早期的“自动出杯”进化为多模态协同中枢，集成液位感知、流速闭环校准、配方动态加载与清洁状态自检四大能力。这一整套技术链路的成熟，标志着现制饮品行业正式迈入“精准风味工业化”阶段。

上海：全球供应链节点与本土创新策源地的双重身份

选择上海作为这一展会的举办地，并非仅因其会展基础设施完善，更源于其的产业生态位。黄浦江畔集聚着全国近40%的食品添加剂与功能性配料研发实验室，张江科学城内多家机构正开展果浆低温酶钝化与乳蛋白微囊化输送技术攻关；临港新片区则依托冷链保税仓与跨境数据通道，使东南亚榴莲果泥、安第斯山高原树莓冻干粉、北欧燕麦基底乳等高敏感度原料实现72小时境内通关与风味保全。与此，上海本地消费市场对“透明供应链”与“工艺可溯源”的高度敏感，倒逼参展企业将实验室级质控标准前置至产线设计环节。例如，部分果酱厂商已采用近红外光谱在线监测糖酸比波动，误差控制在±0.3Brix以内；智能工作站厂商则普遍接入ISO22000食品安全管理体系数据接口，确保每批次出品与原料批次、环境温湿度、设备清洁周期形成数字孪生映射。这种“研发—验证—商用”的超短闭环，使上海成为全球饮品技术落地效率高的试验田。

基底乳与奶油奶盖：从物理混合到分子结构设计

本届展会将首次设立“基底乳结构工程专区”，集中呈现超越传统均质工艺的技术路径。参展企业不再满足于提升乳脂含量或添加稳定剂，而是通过定向酶解调控β-酪蛋白胶束尺寸分布，使基底乳在冷萃茶汤中形成可控絮凝网络，既避免分层又赋予绵密挂壁感；部分植物基底乳采用双相乳化技术，在水相中嵌入微米级椰子油晶体，模拟动物乳脂的熔融曲线，解决植物基产品“入口即化却无余韵”的行业痛点。奶油奶盖领域则出现显著范式转移：头部厂商已放弃以奶油+奶盖粉的简单复配逻辑，转而构建“风味核-质地壳-稳定环”三层结构体系——以发酵乳清蛋白为风味核，包裹冷凝胶化的海藻酸钠-钙交联网络作为质地壳，并在外层引入食品级疏水改性淀粉形成抗剪切稳定环。这种结构设计使奶盖在摇匀后仍能保持90秒以上分层稳定性，为门店提供更长的操作窗口期，降低对操作人员手法经验的依赖。

智能饮品工作站：重新定义“人机协作”的边界

智能饮品工作站的进化已脱离“替代人力”的初级叙事，转向“扩展人类感官与决策维度”的新定位。本届展会展示的第三代工作站普遍具备三项突破性能力：其一，多光谱视觉识别模块可同步解析杯体材质（PP/PLA/PET）、液面曲率及果肉沉降密度，动态调整泵送压力与搅拌转速；其二，内置风味数据库支持跨品类配方迁移学习，当输入“云南古树红茶+树莓果酱+燕麦基底乳”组合时，系统自动匹配萃取温度梯度、果酱添加时序与基底乳预混比例；其三，设备端嵌入轻量化LSTM模型，基于连续7天出品数据预测关键部件（如高压柱塞泵、电磁阀）剩余寿命，触发预防性维护工单。值得注意的是，所有工作站均采用模块化快拆结构，清洗单元可在90秒内完成整机拆解，符合HACCP中“设备可彻底清洁”的硬性要求。这种将工业可靠性、食品科学逻辑与人工智能深度耦合的设计哲学，正在消解传统饮品制作中“经验不可复制”的天然屏障。

上海博华国际展览有限公司：构建技术转化的确定性通道

作为主办方，上海博华国际展览有限公司未将自身角色限定于场地提供者或流量聚合者，而是深度介入技术商业化的关键断点。展会期间同步启动“风味实验室开放计划”，联合江南大学食品学院、国家果蔬加工工程技术研究中心，在展馆内搭建可实时运行的中试产线，参展商可携小批量原料现场验证果浆热敏性成分保留率、基底乳与不同茶多酚的络合稳定性等核心指标；同期发布的《现制饮品基底材料应用白皮书》由27家供应链企业与15家连锁品牌共同签署数据授权协议，首次建立覆盖32类果浆、19种基底乳、11款奶盖产品的风味图谱数据库与兼容性矩阵。这种将学术资源、产业需求与实证场景强制咬合的机制设计，使展会本身成为技术从实验室走向门店货架的加速器。对于寻求系统性升级的饮品品牌而言，此处获取的不仅是产品清单，更是经过交叉验证的工艺路径与风险可控的落地节奏。

结语：在确定性中捕捉下一个增长极

当果浆的糖酸比被纳米级传感器实时校准，当基底乳的蛋白构象在冷萃过程中被算法预判，当智能工作站以毫秒级响应完成风味物质的时空精准投送——我们所见证的并非冷冰冰的自动化替代，而是人类对风味本质理解的具象化延伸。2027中国·上海果浆果酱、基底乳、奶油奶盖、智能饮品工作站展览会的价值，正在于它拒绝将技术割裂为孤立卖点，而是提供一套可拆解、可验证、可迭代的完整解决方案框架。对于行业参与者而言，真正的战略机遇不在于追逐某项单一技术，而在于判断自身业务链条中哪个环节的“不确定性”高，并借由本次展会构建的协同网络，将其转化为可管理、可复制、可放大的确定性优势。这既是展会的底层逻辑，也是未来三年饮品产业升级的核心命题。

In line with the current trend of healthy and personalizedconsumption in the tea and coffee industry, beverage ingredientsand e are advancing towards upgrades, functionalintegration, and experience optimization. More natural raw materialratios, smarter production processes, and more diverse applicationscenarios have become the core pursuit of the beverageindustry.

This exhibitor selection gathers professional beverage relatedsuppliers, with products covering core categories such as fruitpulp jam, base milk, cream cap, and smart beverage workstations,helping merchants create more competitive beverage menus andefficient operation models.

契合当下茶饮咖啡行业健康化、个性化的消费潮流，饮品原料与设备正向着品质升级、功能集成、体验优化的方向进阶。更天然的原料配比、更智能的制作工艺、更多元的应用场景，成为饮品行业的核心追求。
本期展商优选汇聚专业饮品相关供应商，产品涵盖果浆果酱、基底乳、奶油奶盖、智能饮品工作站等核心品类，助力商家打造更具竞争力的饮品菜单与高效运营模式。

（以下展商按首字母顺序排列）

01 合浦果香园食品有限公司

合浦果香园成立于1999年，专注热带水果深加工，提供专业的果汁OEM、ODM及HPP代工服务。我们拥有规模化种植基地、多品类生产线和先进超高压杀菌技术，可根据客户需求灵活定制产品方案，广泛应用于饮料、食品、健康产品等领域，欢迎进一步了解与合作。

果汁果浆

02 湖北香园食品有限公司

湖北香园食品有限公司作为国内的食品加工企业，从2008年创立至今一直致力于食品配料的研发、生产及营销，为国内外饮食行业提供完善的产品解决方案。

公司拥有多个现代化生产车间，专业生产粉末油脂、椰果、果粒果酱，果蔬罐头、固体饮料、方便谷物粉、糖纳豆等多种产品。另外公司还拥有多项自有知识产权的水果生产加工专利技术，发酵椰果的品质与产能在国内处于先进地位。

非氢化乳基底

03 欧力（上海）饮料有限公司

OATLY是全球前沿和的燕麦奶公司。超过30年的时间里，OATLY始终致力于开展燕麦相关的专题研究，持续开发燕麦这一全球性农作物的优势和固有属性。对燕麦的投入带来了核心技术的进步，这让OATLY得以拓宽产品组合的广度，推出包括燕麦奶，雪糕，酸奶，奶油，涂抹酱，便携饮品等新选择。OATLY总部位于瑞典马尔默，在全球40多个市场均有销售。

OATLY姜黄燕麦奶

04 上海海融食品科技股份有限公司

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05 上海酒店设备工程成套南翔厂有限公司

上海酒店设备工程成套南翔厂有限公司，品牌海克HECMAC。是一家集研发、生产、销售、售后为一体的商用厨房设备制造商，2011年列入高新技术企业。创立伊始，就将“自主研发、技术创新”作为发展方向，秉承“以人为本，科技为先，质量第一”的宗旨，使上海HECMAC®(海克）发展成为一家专业制造餐饮设备的生产企业。

出品标准化

海克智能饮品工作站通过智能调配系统和精准温控，确保每一杯饮品的质量和口感一致，减少人为误差

人效优化

自动化设备减少了对高技能茶饮师的依赖，大幅降低培训成本，提高人效。

原材料效期管理

设备集成了智能原材料管理系统，实时监控库存，自动提醒原材料效期，减少浪费和损失，确保每一杯饮品质量安全，同时降低管理成本。

自动清洁功能

智能自动清洁系统减少人工清洁的时间和成本，同时保持设备的卫生和高效运作。

智能分析与数据反馈

通过数据分析功能，管理者可以轻松了解每种饮品的销量和客户偏好，从而优化产品组合，快速响应市场需求。

使用场景广泛

电影院、景区、游轮、浴场、火锅店、中餐连锁、食堂、自助餐厅、网吧、KTV/酒吧等餐饮娱乐场所。

海克智能饮品工作站

06 上海酒总酒店设备有限公司

酒总易快得

餐饮设备、用品供应链整合商

超30年行业经验，服务近10万终端门店

设备、小件、耗品，寻源开发并整合到店

解决筹建、开业、移店的非食设备器具耗品痛点

支持全球出海，符合跨国供应链质量体系

餐饮设备用品供应链整合商

07 维益食品（苏州）有限公司

维益，以匠心研制，专注产品创新和品质，作为超级原料的供应企业，实力拥有以一个产品成就一个现象级爆款，成就品牌客户的几百上千家门店。走过行业黄金10年，维益始终秉承“待客户亲如一家人”的服务理念，坚守初心，保持着定力和韧性，与行业共进退，与客户共成长！

成熟的国际化业务基础的维益，也将继续锻造产品创新力，发展更多品类、更多行业适用的奶油、乳制品、馅料、冷冻食品等，专注饮品行业的同时，也为品牌带来更多品类应用的可能！发挥国际化的服务能力，为客户提供国内及海外市场的解决方案，帮助品牌客户实现增长！

维益芝士酪乳淡奶油

08 西树食品(无锡）有限公司

西树食品（无锡）有限公司是一家专注于减糖纯脂巧克力及夹心馅料研发的专业企业。公司严选全球优质可可原料，为客户提供高品质巧克力原料、创新应用方案与全方位技术开发支持。

旗下品牌——巧度

巧度是西树食品旗下专注于饮品、餐饮渠道的品牌。主营减糖巧克力酱、巧克力脆粒、巧克力跳跳糖、巧克力脆脆球等创意产品，致力于提供产品富有趣味的风味升级与装饰解决方案。

我们相信，每一份灵感与巧思，都值得用的巧克力来呈现。

恰巧遇见饮，一口好心情。

减糖巧克力酱

09 余姚市万事达食品有限公司

余姚万事达食品有限公司，是一家专注于食品研发、生产、销售为一体的现代化企业。以生产寒天晶球、爆爆珠、晶冻、果冻、果酱、浓浆、布丁等食品小料为主，我们常年服务于各。于2020年通过出口备案，已获得HACCP食品安全认证，国标SC，HALAL清真认证、FDA认证、FSSC22000认证等相关资质认证。未来，公司将强化自身产品品质，满足市场需求，并助力战略合作企业持续奋斗!

作为我公司原料中的经典之选，其核心亮点在于：

1、使用天然优质原料

2、使用独特的凝胶化技术口感出众

3、晶球果酱类小料凭借百搭特性，应用广泛

4、产品具有良好的耐泡性和稳定性，易于操作。

爆爆珠系列

10 浙江圣吗哪乳业有限公司

作为“中国非氢化乳饮品技术首创者”，浙江圣吗哪乳业有限公司创始人陈祖博先生，自1988年开始创业，三十余年来，始终专注于乳制品产品创新与设备技改领域。伴随茶饮市场的蓬勃发展，公司于2014年将乳饮品技术研发确立为核心领域，聚焦产品工艺革新与健康营养升级，致力于为消费者提供“健康营养、美味、实惠” 的优质产品。

多年来，圣吗哪乳业专注于乳饮品与奶盖产品的深加工领域，为众多茶饮及咖啡品牌提供量身定制的产品系统化解决方案，凭借稳定品质与专业服务，赢得行业内众多品牌的一致认可与好评。2023年，陈祖博携研发团队重磅推出冰勃朗非氢化乳饮品，引领茶饮行业正式进入“0奶精、0植脂末、0反式脂肪酸”的健康新时代。

冰勃朗非氢化乳饮品

New coordinates for the global beverage industry: How Shanghaihas become the core hub for supply chain upgrading

Shanghai, an international city that combines historical depthand modern tension, is reshaping the geographicalunderstanding of the global beverage industry. The Huangpu Rivernot only carries the century old financial pulse of the Bund, butalso builds a full chain support system covering research anddevelopment, raw material distribution, intelligent production,cross-border logistics, and brand going global under the multipleempowerment of Hongqiao International Open Hub, Lingang New Areainstitutional innovation, and Yangtze River Delta integrationcoordination mechanism. There is no single "exhibition venue" here,but an industrial operating system embedded in the urban texture -from the food technology laboratory in Zhangjiang, Pudong to theautomated filling e cluster in Songjiang; From the coldchain logistics hub in Jiading to the cross-border e-commercebonded warehouse in Qingpu, Shanghai is no longer just a venue forexhibitions, but a site of value reconstruction in the beveragesupply chain. The selection of the location for the 2027 ShanghaiInternational Beverage Exhibition is essentially a recognition of acity's systematic industrial organization capabilities, rather thana simple geographical displacement.

More than just exhibition booths: a deep reconstruction of realpain points in the supply chain

In the past, industry exhibitions often fell into a homogenizedcycle of "prototype display+investment promotion rhetoric".However, this expo is led and planned by Shanghai BohuaInternational Exhibition Co., Ltd., anchoring the core issues onthree unavoidable reality gaps: firstly, the upstream raw materialend is disconnected from the downstream consumption trendue coffee bean buyers find it difficult to obtain transparentdata from Yunnan and Ethiopia's direct procurement links, andplant-based dairy companies suffer from the lack of batch stabilityof oat and pea proteins; Secondly, there is a phenomenon of"intelligent idling" in the manufacturing process - a large numberof enterprises have introduced automated production lines but lacka closed-loop calibration mechanism for process parameters andterminal taste feedback; Thirdly, the mutual recognition ofstandards in cross-border circulation lags behind, such as theunclear regulatory access path for nitrogen locking technology forcold extracted tea in emerging markets in Southeast Asia. Theexhibition has set up a "Supply Chain Diagnosis Workshop" incollaboration with , China Light Industry Association, and ASEANStandards Research Institute, providing practical modules such asraw material traceability verification, production line efficiencyaudit, and export compliance sand table deduction. This is not aone-way information output, but an invitation for all stakeholdersin the industry chain to jointly draw an executable, traceable, anditerative collaborative network graph.

Technological Penetration: From E Display to SystemSolution Delivery

A "pure hardware booth" will rarely appear in the exhibitionarea. Instead, technology integration units are reconstructedaccording to the scene, such as the "Instant Tea Full CyclePreservation System" booth, which simultaneously presents Japanesemicron level nitrogen injection valves, German high barrier PETpreform forming processes, and domestically developed cold chaintemperature and humidity AI warning platforms, all of which aredemonstrated in real-time through a unified data interface. Forexample, the "customized production line for functional beverages"does not display capsule filling machines in isolation, butconnects the front-end natural active ingredient low-temperatureextraction device, the middle section probiotic microencapsulationembedding system, and the back-end personalized label dynamicprinting terminal to form a modular solution library that can bedisassembled and combined. Shanghai Bohua International ExhibitionCo., Ltd. is deeply involved in exhibitor selection, prioritizingthe introduction of filling service providers with ISO 13485medical device level clean control experience and complianceconsulting agencies that master the entire process of EU EFSA newfood declaration. The endpoint of the technology exhibition is toallow the audience to take away a list of solution interfaces thatcan be directly integrated and implemented, rather than just aparameter table on the display board.

Global expression of local wisdom: paradigm output of Chinesesupply chain methodology

When international giants continue to invest in localizedresearch and development in China, what is truly scarce is notcapital or production capacity, but the ability to translateChinese consumer insights into a globally applicable supply chainlanguage. This exhibition has set up a "Oriental FlavorGlobalization Workshop", inviting supply chain leaders from brandssuch as Heytea, Yuanqi Forest, and Chali to deconstruct the pHadaptability adjustment logic of jasmine tea cold extract in theMiddle East market, and the crystallization inhibition technologypath of erythritol compound solution in Southeast Asia's hightemperature and high humidity environment. These experiences arenot limited to a single product, but have been accumulated intotransferable tools such as the "Guidelines for Cross borderStability of Thermally Sensitive Plant Components" and the "LowSugar Beverage Shelf Life Prediction Model (Asian ClimateEdition)". What is more noteworthy is that the exhibition launchedthe "the Belt and Road Beverage Standards Collaborative Plan" atthe same time, which was first connected to Kazakhstan DairyProducts Testing Center and Vietnam Ho Chi Minh City Coffee , promoting the establishment of a cross regional sensoryevaluation database and a microbial risk sharing early warningmechanism. The Chinese supply chain is transitioning from a "costresponder" to a "rule builder".

Building a sustainable industrial symbiosis: Beyond thelong-term value of a single exhibition

Shanghai Bohua International Exhibition Co., Ltd. positions thisexpo as a continuously operating industrial infrastructure. Afterthe exhibition closes, the "International Beverage Supply ChainCloud Platform" will continue the collaborative efficiency ofphysical exhibitions: the raw material supply and demand matchingengine supports real-time in in multiple languages andautomatic verification of letter of credit terms; The demand poolfor production line technological transformation is open forbidding to global e manufacturing enterprises; Theregulatory dynamic module is jointly updated by the CommercialAffairs Office of the embassy abroad and local law firms, coveringchanges to the list of banned new additives in 52 key exportcountries. Of particular importance is the platform's built-in'Green Footprint Calculator', which provides exhibitors withpackaging material carbon emission comparison, water consumptionoptimization suggestions, and a list of renewable energy suppliers.This is not an additional function, but rather a rigid input fortransforming ESG from a corporate propaganda approach to supplychain management. When a cup of lemon tea arrives at thesupermarket shelves in Dubai from a Yunnan orchard, what flowsbehind it is not only juice and syrup, but also the data protocol,standard consensus, and trust mechanism accumulated through thisexhibition - this is the real legacy left by the 2027 ShanghaiInternational Beverage Exhibition to the industry.

全球饮品产业新坐标：上海何以成为供应链升级的核心枢纽

上海，这座兼具历史纵深与现代张力的国际都市，正悄然重塑全球饮品产业的地理认知。黄浦江畔不仅承载着外滩的百年金融脉搏，更在虹桥国际开放枢纽、临港新片区制度创新与长三角一体化协同机制的多重赋能下，构建起覆盖研发、原料集散、智能生产、跨境物流与品牌出海的全链条支撑体系。这里没有单一的“展会场地”，而是一个嵌入城市肌理的产业操作系统——从浦东张江的食品科技实验室，到松江的自动化灌装装备集群；从嘉定的冷链物流中枢，到青浦的跨境电商保税仓，上海已不再仅是展会举办地，而是饮品供应链价值重构的发生现场。2027上海国际饮品展选择落址于此，本质是对一座城市系统性产业组织能力的认可，而非简单地理位移。

不止于展台：一场面向供应链真实痛点的深度重构

过往行业展会常陷于“样机陈列+招商话术”的同质化循环，而本届博览会由上海博华国际展览有限公司主导策划，将核心议题锚定在三个不可回避的现实断层上：其一，上游原料端与下游消费趋势脱节——精品咖啡豆采购商难获云南、埃塞俄比亚直采链路的透明数据，植物基乳品企业苦于燕麦、豌豆蛋白的批次稳定性缺失；其二，制造环节存在“智能空转”现象——大量企业引入自动化产线却缺乏工艺参数与终端口味反馈的闭环校准机制；其三，跨境流通中标准互认滞后，如东南亚新兴市场对冷萃茶氮气锁鲜技术的法规准入路径模糊。展会特设“供应链诊断工坊”，联合、中国轻工总会及东盟标准研究院，提供原料溯源验证、产线效能审计、出口合规沙盘推演等实操模块。这不是单向信息输出，而是邀请产业链各环节主体共同绘制一张可执行、可追溯、可迭代的协同网络图谱。

技术穿透力：从设备展示升维至系统解决方案交付

展区内将罕见出现“纯硬件展位”。取而代之的是按场景重构的技术集成单元：例如“即饮茶全周期保鲜系统”展台，同步呈现日本微米级氮气注入阀、德国高阻隔PET瓶胚成型工艺、国内自主研发的冷链温湿度AI预警平台，三者通过统一数据接口实时联动演示。再如“功能性饮品定制化产线”，并非孤立展示胶囊填充机，而是串联前端的天然活性成分低温萃取装置、中段的益生菌微囊化包埋系统、后端的个性化标签动态喷印终端，形成可拆解、可组合的模块化方案库。上海博华国际展览有限公司深度介入展商遴选，优先导入具备ISO13485医疗器械级洁净控制经验的灌装服务商、掌握欧盟EFSA新型食品申报全流程的合规咨询机构。技术展示的终点，是让观众带走可直接对接落地的解决方案接口清单，而非仅存于展板上的参数表。

本土智慧的全球表达：中国供应链方法论的范式输出

当国际巨头持续加码中国本地化研发时，真正稀缺的并非资本或产能，而是将中国消费洞察转化为全球适用供应链语言的能力。本届展会专设“东方风味全球化工作坊”，邀请喜茶、元气森林、茶里等品牌供应链负责人，解构茉莉花茶冷萃液在中东市场的pH值适应性调整逻辑、赤藓糖醇复配方案在东南亚高温高湿环境下的结晶抑制技术路径。这些经验不囿于单一产品，而是沉淀为《热敏性植物成分跨境稳定性操作指南》《低糖饮品货架期预测模型（亚洲气候版）》等可迁移工具。更值得关注的是，展会同期启动“一带一路饮品标准协同计划”，首批接入哈萨克斯坦乳制品检测中心、越南胡志明市咖啡品质实验室，推动建立跨区域感官评价数据库与微生物风险共享预警机制。中国供应链正在完成从“成本响应者”到“规则共建者”的身份跃迁。

构建可持续的产业共生体：超越单次展会的长效价值

上海博华国际展览有限公司将本届博览会定位为一个持续运营的产业基础设施。展会闭幕后，“国际饮品供应链云平台”将延续实体展的协同效能：原料供需匹配引擎支持多语言实时询盘与信用证条款自动校验；产线技改需求池向全球装备制造企业开放竞标；法规动态模块由驻外使馆经商处与本地律所联合更新，覆盖52个重点出口国新添加剂禁用清单变更。尤为关键的是，平台内置“绿色足迹计算器”，为参展企业提供包装材料碳排量比对、水耗优化建议及可再生能源供应商名录。这并非附加功能，而是将ESG从企业宣传口径转化为供应链管理的刚性输入项。当一杯柠檬茶从云南果园抵达迪拜超市货架，其背后流动的不仅是果汁与糖浆，更是经由本次展会沉淀的数据协议、标准共识与信任机制——这才是2027上海国际饮品展留给产业的真实遗产。

不出所料，这届展会又透露出一些重要信息。

国际级的专业展一向是行业风向标，今年开春第一个大规模的餐饮、酒店业展会，给今年的茶咖行业又带来哪些新东西和新想法？

第三十四届上海国际酒店及餐饮业博览会（HOTELEX上海展）于4月2日在国家会展中心圆满落幕。作为全球酒店餐饮行业的年度盛会，本届展会汇聚了超过3000家展商和约30余万名专业观众，共同探索行业新趋势。

本届展会汇聚了来自餐饮设备、茶饮综合、咖啡综合、桌面用品、高端食材供应链、餐饮包装、全球风味茶、冰淇淋及乳制品、烘焙设备及原物料等核心板块数千家上下游优质展商，旨在为全球酒店及餐饮从业者搭建起一个集“全链展示+新品发布+趋势研判+商贸对接+行业交流”于一体的价值平台。

在饮品行业同质化竞争加剧、成本压力攀升的背景下，众多专业观众及行业代表参与展会现场活动，从供应链上游寻找破局之道，发现了一批以技术创新和品质坚守为核心的企业。

01 ■

茶叶的“风土科学”和抹茶工艺突破

展会现场，茶叶供应链企业的展台成为这次的关注焦点。

桔品茶业围绕三大核心产区打造主题展示：“生态茶源，多彩云南”“世界茗茶，茶乡福建”“桔品茉莉，香飘广西”，并带来多款特色茶品与创意特调。

桔品展位现场

云南主题馆，以窖藏黑金普洱为亮点，搭配薄荷、木姜子、酸角等地道风味，一口就能感受到浓郁的云南风情；还有以法式料理蓝莓鹅肝为灵感创作的“冰果蓝莓鹅肝”，选用滇西金针美人入茶，口感鲜醇绵密，风味独特让人印象深刻。广西主题馆则带来茉莉白雪银针、凌云白毫等茶品，茶汤鲜灵清雅、香气柔和，适配各类饮品研发，实用性极强。

桔品展位现场

如今，抹茶已成为调饮中不可缺少的品类之一，抹茶的细腻程度，决定了一杯饮品的品质。在宁波御金香抹茶展位上，清新亮眼的“抹茶绿”色调超吸睛，御金香抹茶不仅携抹茶、茶粉、调味茶粉全系产品亮相，更在现场带来“石磨抹茶”的展示，揭秘从茶叶到细腻茶粉的转变。

御金香抹茶展位现场

如何做出不苦不涩的好抹茶？如何让抹茶风味与现代饮品完美融合，做出新意？在逅唐展位上我们找到了答案。逅唐的“臻抹”和“翠抹”在工艺层面，均采用“遮荫覆盖锁住鲜甜+蒸汽杀青去除粗涩+超微粉碎实现丝滑无渣”的全流程工艺，从源头规避传统抹茶的口感缺陷。

逅唐茶业御金香抹茶展位现场

专注于抹茶原料加工的“名五动”以“一片叶子的旅程”为主题，展示了从茶园到茶杯的全产业链实力。该企业拥有符合欧标、有机、国标等标准的茶园，遍布四川、浙江、贵州、湖北四大核心产区。

顺大集团下的筅沫抹茶，推出了点春山和径苔雪两款产品。据悉，其在研磨环节创新采用了气流超微研磨工艺，将碾茶精准研磨至800-1200目，这种研磨能让茶叶细胞壁充分破碎，不仅让口感更醇厚鲜爽，还能使抹茶在冲泡时形成稳定悬浮状态，不易沉淀、挂壁效果佳，兼具饮用体验与视觉美感。

顺大集团展位现场

02 ■

乳制品研发四面开花：

为品牌创新筑基底

现场，维益带来了爱真常温淡奶油、爱真喷射稀奶油PRO、爱真餐饮多效稀奶油、维益芝士酪乳、维益撞酸厚乳、鸡蛋布蕾云顶奶霜、维益非氢化咖啡奶及具体的创新产品应用等，通过乳制品的底层创新，为现制饮品赛道进行深度赋能。

维益展位现场

乳企雀巢这次带来全新的椰子类原料“厚椰乳”与“椰子植物奶油”，使用来自东南亚黄金产区的优质椰源，并在展会期间进行创意应用。

WBC世界咖啡师大赛殿军、连续四届马来西亚咖啡师JasonLoo提到，动植物奶“拼配奶底”正成为新潮流，他在创意特调的配方中使用70%牛奶、20%椰乳与10%燕麦奶的拼配，用椰乳提升丝绒般质感；更令人眼前一亮的是他对雀巢椰子植物奶油的应用，这款产品椰浆添加量＞37%，即便用手持电动棒也能轻松打发。雀巢带来两款椰子新品，一个夯实基底，一个点亮奶顶，为饮品风潮带来了新的灵感。

雀巢展位现场

2026年新茶饮行业步入存量深耕阶段，含乳类饮品创新遇冷，乳基成为行业核心痛点。

汉云纪作为新锐乳原料品牌，为行业三大乳基难题给出了全维度东方解法：差异化层面，推出凝酚乳、味乳集等创新乳基产品，从乳品风味源头打造特色；平衡干净与醇厚上，独创“三重智变”工艺，通过物理提纯实现配料表仅生牛乳的无添加状态，同时打造出倍凝乳、凝华等高蛋白醇厚乳基，且依托智能化工厂和全链路品控保障产品品质；品控与实操层面，通过工艺前置将复杂工序留在工厂，推出浮岚雪、金沙酪等标准化产品，降低门店操作难度，兼顾出品稳定与现制质感，精准匹配品牌需求。

汉云纪工厂

03 ■

包材赋能：

让包装为品牌“代言”

在环保与健康成为消费主流的今天，餐饮包装的创新同样值得关注。

在丰亦实业展位上，我们得知一个意料之外的信息，餐饮打包使用的无纺布袋成本，竟然比传统纸袋还要低。得益于丰亦实业工厂引进全新高效印刷设备，相较于传统制袋时需要裁切多余边缘，丰亦可以做到节省原料、降低成本，在本届展会上引起不少专业观众兴趣。丰亦相关负责人告诉我们，丰亦在高标准要求、高产能满足的需求下，实现全自动产线、全自主生产，让“您的包装会说话”。