'Food Development Exhibition 2026', a Specialized Expo for Food R&D, Quality Assurance, and Manufacturing Technology, to be Held at Tokyo Big Sight in October

Informa Markets Japan Co., Ltd. (Headquarters: Chiyoda-ku, Tokyo; Representative: Christopher Eve) will host 'Food Development Exhibition 2026', a specialized exhibition for food R&D, quality assurance, and manufacturing technologies, at Tokyo Big Sight (Koto-ku, Tokyo) for three days from Wednesday, October 14th to Friday, October 16th. The Food Development Exhibition started in 1990 and will mark its 37th edition in 2026. The previous event in 2025 was held on its largest scale ever. It will consist of four exhibitions: Health Ingredients Japan (Hi Japan) gathering health ingredients, Food Taste Japan (FiT Japan) gathering ingredients and technologies related to deliciousness, Safety & Technology Japan (S-tec Japan) gathering analysis/measurement, hygiene materials, and manufacturing technologies, and Food Long Life Japan (LLj) for food loss reduction. As special projects, special presentations are planned, such as 'New Food Resources' at Hi, 'Deliciousness Evaluation Technology' at FiT, 'DX & AI Technology for Operational Efficiency' at S-tec, and 'Shelf-Life Extension & Freshness Preservation Technology' at LLj. [Event Outline] Name: Food Development Exhibition 2026 (Hi Japan/ FiT Japan/ S-tec Japan/ LL Japan) Dates: October 14 (Wed), 15 (Thu), 16 (Fri), 2026, 10:00-17:00 Venue: Tokyo Big Sight West Halls 1, 2, 4 & Atrium Organizer: Informa Markets Japan Co., Ltd. Scale: 1,100 booths (planned) Visitors: Approx. 40,000 (expected) Also, this year, we will newly establish pavilions for 5 highly anticipated themes: 'Fermentation', 'Upcycling', 'Long-term Storage Food/Disaster Food', 'Global Tea', and 'Health & Functional Food for Pets'. Special projects such as presentations are also planned, so please consider exhibiting and participating. [Special Pavilions] Attract more attention from visitors in the special areas! ● Fermentation Ingredients Pavilion Japanese traditional fermentation microbes like koji mold, yeast, and lactic acid bacteria, as well as natto bacteria and butyric acid bacteria materials whose health functions have recently been highlighted, and food development using them, are being promoted domestically and internationally. Therefore, at the Food Development Exhibition 2026, we will set up a pavilion focusing on the health functions of fermented foods and the development of new materials.

Koji ingredients, lactic acid bacteria ingredients, natto bacteria, butyric acid bacteria, new materials utilizing fermentation technology, cultured materials, fermented food/material manufacturing outsourcing