The show hosts 120+ premium exhibitors specialising in the products, services and equipment needed to run a successful coffee shop operation, so most of the industry’s leading brands can be found at the event.

In addition to the many commercial benefits and strategies gained by visiting the show, the opportunity to make new business contacts or catch-up with existing clients is there to be had. Plus, with trading conditions still very challenging for many owners in the sector, the chance to share experiences with like-minded business operators cannot be missed.

Will you be there? Let us know, comment below!

Did you catch our recent FNBX Insider issue?

As aggressive timelines and tightening regulatory pressure force the confectionery industry away from synthetic dyes, natural colours have shifted from a premium niche to a necessity. FNBX sits down with Chapter Foods Co-Founder Can Koyuncu to unpack the technical realities of encapsulation and how brands can survive the industry's new operational mandate.

Read the full article >>

The 2027 Asia Coffee Shop Supply Chain Exhibition, taking place from 4 – 6 March 2027 at the Canton Fair Complex in Guangzhou, China, is the world's first vertical trade event dedicated exclusively to the full Coffee Shop Supply Chain. As the premier platform for sourcing, innovation, and partnership, the exhibition unites stakeholders across the coffee-shop industry, including raw-material suppliers, equipment manufacturers, solution providers, and café operators.

I’m interested in hearing from food scientists, R&D professionals, ingredient suppliers and product developers working on functional foods and beverages.

As food and nutrition become more closely connected with preventive wellness, product teams are exploring ingredients and formulations associated with areas such as gut health, metabolic health, immunity, healthy ageing and personalised nutrition.

However, moving from a promising concept to a commercially viable product can involve several challenges:

• Ingredient efficacy and stability

• Taste and texture

• Bioavailability

I've tried the larger distribution companies which all seemed to be on the acidic side, we are looking for something to compliment our dessert flavour ice coffee.

My name is Luke. I’m a content creator and strategist specialising specifically in the Food & Beverage sector 👍

I help brands bridge that gap by creating high-quality, engaging content that doesn’t just look good but actually understands the market trends and consumer psychology behind the plate (or bottle).

I’ve spent years immersed in the F&B world, covering everything from startup success stories to the latest in food-tech and robotics. Whether you are a brand looking to establish authority or a startup needing a voice, I’m here to help.

I’d love to chat. Drop a comment below or send me a DM, and let’s see how we can work together!

Cheers,

Luke

I'm finding nutrition manufacturing a challenge at the moment. Like ingredient sourcing gets complicated way faster than regular ingredients?

I'm wondering if anyone has a good supplier of #creatine for a beverage product I am devising?

We’re seeing a massive push for 100% natural ingredients, but it feels like we’re hitting a wall with shelf-stability and punchy flavour profiles. Every time we swap a synthetic for a 'clean' alternative, the cost doubles and the vibrancy drops by 30%.

Are we over-correcting? I'd love to hear from other formulators: have you managed to achieve a 'bold' profile using only natural extracts, or are we destined for a world of 'muted' flavours? #Formulation #CleanLabel"