This HNC Health and NutritionExhibition will work together with a series of concurrentexhibitions to connect the upstream and downstream of the foodindustry chain, jointly creating a one-stop commercial event of180000 square meters. The number of exhibitors will exceed 2000,and it is expected to release thousands of new products. Theexhibition covers a diverse range of nutrition and health products,including overseas dietary supplements, dietary supplements,maternal and child nutrition, anti-aging beauty, emotionalmanagement, pet health, health product packaging, local specialtynutrition products, and health products. Six special exhibitionareas have been carefully prepared to create a more open andefficient communication space for global health enterprises.
2025年第二十六届健康天然原料、食品配料中国展
展会时间：2025年6月24-26日
展会地址：上海国家会展中心
主办单位：英富曼集团，中国医药保健品进出口商会，上海博华展览有限公司
展会负责联系人:闫树刚 YanShugang----------------（联系方式蕞上面）
展品范围
A.健康原料类：营养强化剂 （维生素、叶酸、钙、镁、铁、左旋肉碱等），植物提取物，健康食品成分
B.功能性原料类：增强人体体质、预防疾病、恢复健康、调节身体节律等原配料，营养保健品原材料
C.天然原料类：天然动植物提取物，鱼类和海产类食品，天然有机食品及配料等
D.食品添加剂类：酸味剂、甜味剂、抗氧化剂、增稠剂、防腐剂，抗结剂、乳化剂、水分保持剂、稳定和凝固剂，营养强化剂、增味剂、着色剂
E.食品配料类: 淀粉、变性淀粉、淀粉糖、糖醇、低聚糖、壳聚糖，谷物制品、酵母制品、脱水果蔬及肉类、大豆制品， 速溶茶、乳制品、蛋制品、可可制品、食品油脂及油脂替代品等。
The innovation of fermented beverages is a constantly evolvingfield, and with the increasing demand for healthy and naturalproducts from consumers, many innovative fermented beverages haveemerged in the market. Here are some innovative ideas that can helpdrive further development in this field:
1. Addition of functional ingredients: Develop fermentedbeverages containing specific probiotics, prebiotics, or otherfunctional ingredients to meet specific health needs, such asimproving digestion, enhancing immunity, etc.
2. Diversified fermentation substrates: In addition totraditional fruits and dairy products, it is possible to try usingvegetables, grains, beans, etc. as fermentation substrates tocreate new flavors and nutritional value.
3. Low sugar or sugar free formula: Considering consumers'concerns about sugar intake, develop low sugar or sugar freefermented beverages, using natural sweeteners or sweet substitutesto balance the taste.
4. Organic and Natural Certification: Emphasize the organic andnatural properties of the product, ensuring that no chemicaladditives or artificial ingredients are used in the productionprocess.
5. Cultural Diversity: Explore traditional fermented beveragesfrom different cultures, such as Korean rice wine and Mexicanpozzol, and introduce them to new markets or modernize them.
6. Portability and ready to drink packaging: Design packagingthat is easy to carry and ready to drink to meet the needs ofconsumers in fast-paced lifestyles.
7. Personalized customization: Provide personalized fermentedbeverage formulas, customized according to consumers' tastepreferences, health needs, or dietary restrictions.
8. Environmentally friendly packaging: Use recyclable orbiodegradable packaging materials to reduce the impact on theenvironment.