APAC’s F&B trade shows in 2026: trends, signals, and market shifts to watch

Taipei International Bakery Show (TIBS)

As Taiwan’s leading bakery and pastry exhibition, the Taipei International Bakery Show provides valuable insights into innovation across bakery, dessert, and ingredient segments, with a strong focus on both product development and operational solutions. During the show, Gourmet Selection was present alongside its local partners, supporting brands such as La Fruitière du Val Evel, illustrating how European ingredients can be adapted to the Taiwanese market.

Sustainability and health

• Gluten-free flour: Taiwan’s century-old pastry brand Jiu Zhen Nan showcased its gluten-free sub-brand EATMI under the theme of “gluten-free, sustainable eating, and healthy baking.” EATMI uses rice flour made from locally grown award-winning Taiwanese rice to replace wheat flour, applying advanced food technology to create certified gluten-free desserts such as Basque rice cheesecake. This not only supports rice sustainability and local agriculture, but also responds to health-conscious consumers, digestive wellness needs, people with gluten sensitivity, and ovo-lacto vegetarians.
• Plant-based butter: As health awareness continues to rise, Taiwanese bakery brand IJYSHENG showcased its vegan products by developing a diverse range of breads using Be Better, a European brand of plant-based butter. Made from natural plant oils including shea butter and coconut oil, it contains no dairy, lactose, or artificial additives, making it a reassuring option for consumers with sensitivities or allergies. Compared with conventional dairy butter, plant-based butter can reduce carbon emissions by up to 81% and is completely free from controversial palm oil, helping protect tropical rainforest ecosystems.

Ready-to-bake products

Frozen dough and semi-finished baked goods have become a major highlight for many exhibitors, as they are rapidly emerging as a key supply model in the baking industry. Under this approach, most of the production process is completed in a central factory, while the final baking or heating is carried out in-store. This not only lowers labor and technical barriers, but also makes it easier for non-specialist channels such as cafés and restaurants to offer bakery products. The growing use of semi-finished products is reshaping the baking industry, shifting it from fully in-store production to a division-of-labor model built on central manufacturing, cold-chain distribution, and in-store finishing. It also provides an important foundation for broader food service adoption and chain expansion.

Tea-flavoured desserts continue to grow

The trend of incorporating tea into desserts shows no sign of slowing down, as reflected in some of the show’s popular products. From ingredients such as Japanese Shizuoka matcha powder designed for baking, to finished products like vanilla Tieguanyin nougat crackers and Ruby Black Tea popcorn, tea is being used in increasingly diverse ways across sweet applications. With the global matcha craze continuing in recent years, more tea varieties are likely to find their way into dessert products in the future.

If you missed the events above, don’t worry! There are still more exciting food trade shows to look forward to this year. Next up: FHA Singapore, one of the region’s most important F&B events.

➣ Food & Hospitality Asia (FHA) Singapore
✦ Date: 21–24 April 2026
✦ Venue: Singapore EXPO

FHA 2025 reflected the continued expansion of Asia’s cross-border food and beverage trade network, with more than 1,600 exhibitors from 50 countries, including 35% new entrants and 70 group pavilions, reinforcing its role as a key platform for sourcing, market entry, and industry exchange.

One notable trend is the strong visibility of country pavilions, which showcase not only products but also national food identity and innovation capabilities. As the 2025 Partner Country, Australia stood out with more than 120 exhibitors, illustrating how origin, quality, and innovation are increasingly combined into a broader market proposition.

FHA 2026 is shaping up to be one of the most anticipated editions in recent years, bringing together FHA F&B, FHA HoReCa, ProWine Singapore, and IndusFood Asia under one roof as a comprehensive sourcing and networking platform for the region.

The event will feature broad product coverage across 18 segments, from Fresh Produce and Fine Food to Bakery, Pastry & Gelato and Foodservice Technology, with a strong international presence (80% overseas exhibitors, 38% first-time participants).

The international debut of IndusFood Asia will further expand the show’s reach, connecting India’s food industry more closely with Asia’s sourcing network.

Additional signals to watch include the continued rise of low- and no-alcohol beverages and the expansion of beverage-driven concepts, alongside strong representation in key categories such as dairy and potato products.