Shenzhen University's Food Science and Processing Research Center showcased its work at the Shanghai International Catering Ingredients Exhibition
As a trendsetter in the catering ingredients industry, the Shanghai International Catering Ingredients Exhibition (hereinafter referred to as "Gehua Ingredients Exhibition") has been deeply rooted in the industry for fifteen years. Its exhibits cover the entire upstream, midstream, and downstream of the ingredients industry chain, making it a leading professional exhibition in China in terms of scale and comprehensive categories. It is also an important platform for understanding industry trends, promoting technological exchange, and exploring business opportunities. The 15th exhibition covered an area of 150,000 square meters, attracting 3,017 exhibitors and 107,839 visitors from around the world. The 16th exhibition will be held from August 27-29, 2025 at the Shanghai New International Expo Centre, once again gathering industry forces to promote the transformation and upgrading of the ingredients industry and help the industry reach new heights.
To further build a new pattern for the production and sales of vegetarian food, establish a high-quality platform for the dissemination and cooperation of vegetarian culture, and adapt to the continuous rise of healthy eating concepts and the younger age of vegetarian audiences in China, the "2025 AVE Asia Pacific Vegetarian Exhibition" was created. Vegetarianism not only embodies the wisdom of traditional Chinese cuisine while integrating modern concepts of animal rights protection and environmentalism, but also represents a scientific and healthy lifestyle and diet. This vegetarian food exhibition aims to promote a new era of vegetarian culture, popularize healthy eating concepts, lead a new trend in vegetarian catering, and foster high-quality development in the industry.
The vege-meat project team from the Food Science and Processing Research Center of Shenzhen University was invited to participate in the exhibition. The project team actively responds to the national strategies of "Broad Food Perspective" and "New Productivity," and is committed to contributing to national food security and protein supply security through innovative plant protein processing technologies. The team focuses on the entire plant-based meat product industrial chain, developing processing technologies and R&D platforms characterized by "low cost, integration, green & low-carbon, and large-block molding," providing high-quality B2B solutions to clients. Currently, they have established strategic partnerships, substantive collaborations, or reached clear intentions with several well-known companies.
During the exhibition, the project team conducted several well-received on-site cooking demonstrations of their products. Team members engaged in in-depth exchanges with numerous potential clients, further clarifying market demands and technological directions, and achieving intent of cooperation. Simultaneously, the project team proactively visited the booths of several exhibiting companies. Thus, actively learning from industry experience, grasping the characteristics of different product segments, and providing feedback on technical needs, accumulating valuable first-hand information to promote the innovative development of the vege-meat project.
The Shenzhen University plant-based meat project team will continue to uphold the principles of technological leadership and green, low-carbon development, deepen industry-university-research cooperation, and contribute to the high-quality development of our nation's plant protein industry.
