2026中国·上海国际复合调味料展（2026第二十九届FHC上海进出口复合调味料展览会）

Welcome to the 2026 Shanghai Catering Condiments Exhibition - The 2026 China (Shanghai) International Catering Condiments Exhibition, hosted by Shanghai Bohua International Exhibition Co., Ltd., has grown into the most professional and influential vertical platform for seasonings in the Asia Pacific region. Unlike the breadth first logic of pan food exhibitions, this exhibition follows the three underlying curatorial principles of "flavor scientification, supply chain localization, and application scenario", systematically reconstructing the value chain expression of seasonings from the laboratory to the dining table. As one of the earliest cities in China to form a modern catering industry system, Shanghai's Shanghai style food culture, which pursues complex flavors, respects the original taste of ingredients, and naturally embraces cross-cultural flavor fusion, provides contextual support for exhibitions. The exhibition ecology along the Huangpu River has long surpassed geographical coordinates and become a key entry point for observing the process of China's catering industrialization.

1、 From Kitchen Seasoning Bottles to Flavor Solutions: The Fundamental Leap of Industrial Role

The seasoning industry is undergoing a silent but profound paradigm shift - the right to define products is shifting from traditional manufacturers to catering terminals and food factories. The 2026 Shanghai Catering Seasoning Exhibition will set up a "Flavor Engineering Laboratory" real-life exhibition area for the first time, focusing on how enterprises can customize cold brewed soy sauce bases for chain tea drinks, provide heat-resistant composite spice microcapsules for pre packaged food enterprises, and develop low sodium and high freshness yeast extracts for baking brands through technological paths such as Maillard reaction regulation, enzymatic flavor enhancement, and plant-based salty and fresh substitution. This transformation means that exhibitors no longer only display SKU quantities, but also need to prove their flavor database capacity, sensory evaluation system completeness, and quick sampling response ability. Shanghai Bohua International Exhibition Co., Ltd. launched the "Flavor Engineer" certification program in collaboration with the China Condiments Association before the exhibition, promoting practitioners to shift from sales oriented to technology collaborative oriented.

2、 The Hub Effect of the Yangtze River Delta Supply Chain: Regional Synergy Promotes New Quality Productivity

The location of the exhibition in Shanghai is essentially anchoring the industrial reality under the integration strategy of the Yangtze River Delta. The bean fermentation capacity in Jiangsu, walnut oil and seafood extract technology in Zhejiang, chili germplasm resources and drying clusters in Anhui, and local food testing and certification and cross-border logistics nodes in Shanghai together form an inseparable seasoning industry loop. The "Yangtze River Delta Flavor Corridor" themed exhibition area will be specially planned for the 2026 exhibition, with a three-level layout of raw materials, processing, and application. A traceable system demonstration area will be set up, where visitors can scan the code to view the source of the strains used in a certain matsutake sauce, the fermentation temperature control curve, and the daily record of cold chain transportation temperature and humidity. This spatial organization method makes the exhibition itself a tangible mirror of the regional industrial chain, rather than a simple product display area.

3、 B2B2C closed-loop verification: pre penetration of real scenarios in catering terminals

The scene that truly tests the value of seasonings is always in the kitchen. This exhibition marks the first "100 Shanghai style Restaurant Kitchen Open Day". Participating companies can make reservations to enter Michelin recommended restaurants, boutique coffee bakeries, and community health food brands in areas such as Bund Source, Wukang Road, and Jing'an Temple, and complete seasoning plan testing under the guidance of chefs. The "flavor blind test arena" is set up synchronously. A tripartite review team composed of professional chefs, nutritionists and Gen Z consumers will break down and score the flavor dimensions of the same Kung Pao chicken using sauces from different manufacturers. Real time generation of 'Flavor Adaptability White Paper' data, directly feedback to the exhibitor research department. This practice of embedding consumer feedback mechanisms into the texture of exhibitions forces companies to abandon the formula logic of "feeling good about themselves".

4、 Competition for standard discourse power: The definition of Chinese flavor is being reconstructed

When Japanese miso, Korean chili sauce, and Italian blackcurrant establish a global dominance in flavor recognition, Chinese seasonings urgently need to establish their own standard system. During the exhibition, the "General Principles for Sensory Evaluation of Chinese Compound Seasoning" group standard (T/CFA 2026) will be released, which for the first timeuantitative indicators such as "freshness and richness", "fat aroma coordination ratio", and "aftertaste duration", and will be accompanied by a portable flavor analyzer for on-site demonstration. Shanghai Bohua International Exhibition Co., Ltd. has partnered with the School of Food Science at Jiangnan University to establish the "Chinese Flavor Gene Bank", which currently includes 237 regional fermentation microbial samples and corresponding flavor maps. Standards are not ropes that constrain innovation, but rather the technological infrastructure that enables differentiated flavors such as Yungui Sour Soup, Chaoshan Fish Dew, and Xinjiang cumin to obtain global circulation permits.

5、 Sustainability is not an additional issue: a rigid ticket to green technology

Carbon footprint is transitioning from abstract numbers in ESG reports to hard terms in procurement contracts. The 2026 exhibition requires all participating companies to submit a "Full Life Cycle Environmental Declaration", covering 12 indicators such as nitrogen fertilizer usage in soybean cultivation, steam recovery rate in soy sauce brewing process, and ocean degradation cycle of packaging materials. Set up a "zero waste seasoning workshop" on site to showcase industrial cases such as using rice bran oil residue to extract natural antioxidants, fermenting soy sauce residue to produce organic fertilizers, and replacing some xanthan gum with seaweed polysaccharides. It is worth pointing out that green transformation is not a cost burden - soy sauce factories that adopt closed-loop water systems have a 37% reduction in energy consumption per ton of product compared to traditional processes, which confirms the possibility of symbiosis between environmental and economic benefits.

6、 New Path to Going Global: From OEM/ODM to Cultural Carrier Export

Chinese seasonings are bidding farewell to the stage of "low-priced exchange for market" when going global. The exhibition has set up a "Global Flavor Dialogue" forum, inviting Southeast Asian Halal certification agencies, Middle Eastern Halal food regulatory representatives, and EU experts in new food regulations to analyze local religious taboos, allergen labeling rules, and flavor acceptance thresholds. More importantly, Shanghai Bohua International Exhibition Co., Ltd. has signed a memorandum of cooperation with the Singapore Food Authority and the Dubai Multi Commodity Trading Center in the United Arab Emirates, providing exhibitors with a pre screening channel for target countries. When a Sichuan style vine pepper oil is labeled as "ASTM D7498-23 for high temperature stability testing in the Arabian Peninsula" in Dubai supermarkets, it outputs not only taste, but also verifiable technical credit.

7、 Talent Gap Alert: The Human Capital Gap Behind Industrial Upgrading

The first "China Flavor Engineer Summit" was held simultaneously with the exhibition, facing the hidden crisis in the industry: only 12% of graduates majoring in food from universities have basic sensory training experience, and less than 5% can operate electronic tongue devices. Shanghai Bohua International Exhibition Co., Ltd., in collaboration with the China Light Industry Federation, has launched the "Flavor Talent Spark Program" and set up an immersive training cabin at the exhibition site, providing modular courses such as flavor wheel construction, triangle testing practical operation, and texture analyzer data analysis. It is worth noting that the course design abandons pure theoretical indoctrination and is entirely based on real new product development cases by exhibitors, such as deconstructing how a certain salt reducing soy sauce balances sodium ion concentration and monosodium glutamate release rate. Only when talent supply and industrial technology iteration are synchronized, can exhibitions truly become the engine driving industry progress, rather than periodic results exhibitions.

The 2026 Shanghai Catering Seasoning Exhibition is a redefinition of the word "seasoning". It refuses to simplify seasonings into kitchen seasonings and insists on examining them in the multidimensional coordinates of food technology, regional culture, supply chain resilience, and sustainable development. The exhibition built by Shanghai Bohua International Exhibition Co., Ltd. is not only a physical space exhibition, but also a continuously evolving industrial operating system. Here, every drop of soy sauce carries the experimental records of microbiologists, every spoonful of chili powder is associated with climate model predictions of harvest in the production area, and every business negotiation may trigger a new flavor technology patent. As Chinese catering shifts from scale expansion to quality revolution, seasoning, as the most silent but powerful driving force, has just begun to reassess its value.

欢迎访问2026上海餐饮调味品展—2026中国（上海）国际餐饮调味品展览会，由上海博华国际展览有限公司主办的2026中国（上海）国际餐饮调味品展览会，已成长为亚太地区Zui具专业纵深与产业辐射力的调味品垂直平台。不同于泛食品类展会的广度优先逻辑，本届展会以“风味科学化、供应链本地化、应用场景化”为三大底层策展原则，系统性重构调味品从实验室到餐桌的价值链表达。上海作为中国Zui早形成现代餐饮工业体系的城市之一，其海派饮食文化中对复合味型的追求、对食材本味的尊重、以及对跨文化风味融合的天然包容性，为展会提供了的语境支撑。黄浦江畔的会展生态，早已超越地理坐标意义，成为观察中国餐饮工业化进程的关键切口。

一、从厨房调料瓶到风味解决方案：产业角色的根本跃迁

调味品行业正经历一场静默却深刻的范式转移——产品定义权正从传统制造商向餐饮终端与食品工厂迁移。2026上海餐饮调味品展将首次设立“风味工程实验室”实景展区，集中呈现企业如何通过美拉德反应调控、酶解风味增强、植物基咸鲜替代等技术路径，为连锁茶饮定制冷泡酱油基底，为预制菜企业提供耐热型复合香辛料微胶囊，为烘焙品牌开发低钠高鲜酵母抽提物。这种转变意味着参展商不再仅展示SKU数量，而需证明其风味数据库容量、感官评价体系完备性及快速打样响应能力。上海博华国际展览有限公司在展前即联合中国调味品协会启动“风味工程师”认证计划，推动从业者从销售导向转向技术协同导向。

二、长三角供应链枢纽效应：区域协同催生新质生产力

展会选址上海，本质是锚定长三角一体化战略下的产业现实。江苏的豆类发酵产能、浙江的山核桃油与海鲜提取物技术、安徽的辣椒种质资源与烘干集群、上海本地的食品检测认证与跨境物流节点，共同构成不可拆解的调味品产业闭环。2026年展会特别规划“长三角风味走廊”主题展区，按原料—加工—应用三级动线布局，设置可追溯系统演示区，观众可扫码查看某款松茸酱所用菌种来源地、发酵温控曲线及冷链运输温湿度日志。这种空间组织方式，使展会本身成为区域产业链的实体化镜像，而非简单的产品陈列场。

三、B2B2C闭环验证：餐饮终端真实场景的前置渗透

真正检验调味品价值的场景永远在后厨。本届展会首创“100家沪上餐厅后厨开放日”，参展企业可预约进入外滩源、武康路、静安寺等片区的米其林推荐餐厅、精品咖啡烘焙坊及社区健康餐食品牌的真实操作间，在厨师指导下完成调味方案实测。同步配套“风味盲测擂台”，由专业厨师团、营养师及Z世代消费者组成三方评审组，对同一道宫保鸡丁使用不同厂商的酱料进行风味维度拆解评分。数据实时生成《风味适配度白皮书》，直接反馈至展商研发端。这种将消费端反馈机制植入展会肌理的做法，倒逼企业放弃“自我感觉良好”的配方逻辑。

四、标准话语权争夺：中国风味的定义权正在重构

当日本味噌、韩国辣酱、意大利黑醋在全球建立风味认知霸权时，中国调味品亟需构建自主标准体系。展会期间将发布《中式复合调味料感官评价通则》团体标准（T/CFA 2026），首次明确“鲜醇度”“脂香协调比”“回甘持续时间”等量化指标，并配套推出便携式风味分析仪现场演示。上海博华国际展览有限公司联合江南大学食品学院建立“中国风味基因库”，目前已收录237种地域性发酵微生物样本及对应风味图谱。标准不是束缚创新的绳索，而是让云贵酸汤、潮汕鱼露、新疆孜然等差异化风味获得全球流通通行证的技术基础设施。

五、可持续不是附加题：绿色工艺的刚性入场券

碳足迹正从ESG报告中的抽象数字，转化为采购合同里的硬性条款。2026展会强制要求所有参展企业提交《全生命周期环境声明》，涵盖大豆种植环节的氮肥使用量、酱油酿造过程中的蒸汽回收率、包装材料的海洋降解周期等12项指标。现场设置“零废弃调味工坊”，展示利用米糠油脚提炼天然抗氧化剂、用酱油渣发酵生产有机肥、以海藻多糖替代部分黄原胶等产业化案例。值得指出的是，绿色转型并非成本负担——采用闭式循环水系统的酱油厂，其吨产品能耗较传统工艺下降37%，印证了环境效益与经济效益的共生可能。

六、出海新路径：从代工贴牌到文化载体输出

中国调味品出海正告别“低价换市场”阶段。展会特设“全球风味对话”论坛，邀请东南亚清真认证机构、中东Halal食品监管代表、欧盟新型食品法规专家，解析当地宗教禁忌、过敏原标注规则及风味接受阈值。更关键的是，上海博华国际展览有限公司已与新加坡食品局、阿联酋迪拜多种商品交易中心签署合作备忘录，为展商提供目标国预审通道。当一款川式藤椒油在迪拜超市标有“符合阿拉伯半岛高温稳定性测试（ASTM D7498-23）”字样时，它输出的已不仅是味道，更是可验证的技术信用。

七、人才断层警报：产业升级背后的人力资本缺口

展会同期举办首届“中国风味工程师峰会”，直面行业隐性危机：高校食品专业毕业生中，仅12%具备基础感官训练经历，能操作电子舌设备者不足5%。上海博华国际展览有限公司联合中国轻工业联合会启动“风味人才星火计划”，在展会现场设立沉浸式培训舱，提供风味轮构建、三角测试实操、质构仪数据分析等模块化课程。值得关注的是，课程设计摒弃纯理论灌输，全部基于展商真实新品研发案例——如解构某款减盐酱油如何平衡钠离子浓度与谷氨酸钠释放速率。唯有当人才供给与产业技术迭代同频，展会才真正成为驱动行业进步的引擎，而非周期性成果展陈。

2026上海餐饮调味品展，是一次对“调味”二字的重新定义。它拒绝将调味品简化为厨房佐料，坚持将其置于食品科技、地域文化、供应链韧性与可持续发展的多维坐标中审视。上海博华国际展览有限公司所搭建的，不仅是一个物理空间的展会，更是一个持续演化的产业操作系统。在这里，每一滴酱油都承载着微生物学家的实验记录，每一勺辣椒粉都关联着气候模型对产区收成的预测，每一次商务洽谈都可能触发一条新的风味技术专利。当中国餐饮从规模扩张转向质量革命，调味品作为Zui沉默却Zui有力的推手，其价值重估才刚刚开始。

FHC上海环球食品展由上海市餐饮烹饪行业协会、上海博华国际展览有限公司主办， 中国食品土畜进出口商会联合主办，并得到了行业协会和各单位的大力支持。

2025 FHC以200,000㎡展出面积、2,800多家参展企业，吸引了173,143名专业买家。本届展会一共展出15大板块，首次纳入药食同源和婴童食品两大潜力板。展会还同期举办了数十场专业赛事及论坛、商贸配对活动等，全方位展示了国际食饮行业的丰富和繁荣。

2025 FHC的专业观众数据再创新高，达到173,143人次，相较去年整体观众数量稳定增长，尤其是海外观众的数量，有20%的涨幅。观众来源覆盖经销商、制造商、进口商、餐饮企业、电商平台等全渠道，其中经销商占比14%，制造商占12%，进口商占8%，凸显FHC的商贸枢纽地位。

今年的商贸配对会依旧是展会亮点。三大会场、九场配对会，深度洞察了市场需求，共汇聚195家采购渠道，包括叮咚买菜、得物、永辉超市、麦德龙、京东等头部品牌。商贸对接活动涵盖食饮优选对接会、新渠道选品对接专区等板块，助力展商与买家高效匹配。

20+场论坛引爆行业思考！从国际肉类高峰论坛到中欧地理标志论坛，覆盖电商、零售、餐饮、咖啡茶饮、巧克力、机器人、连锁加盟等热点。

FHC赛事再度升级，烹饪艺术比赛、甜品烘焙大赛、咖啡拉花锦标赛等吸引全球选手同台竞技。

行业备受瞩目的金苹果奖在奖项设置方面进行了全新升级。除此之外，现场的特色活动更是人气焦点：巧克力时装秀融合敦煌艺术，公平田野市集推动生态农业；咖啡表演秀让观众沉浸体验咖啡文化。