In 2027, Zhengzhou International Convention and Exhibition Center will usher in the 20th China International Noodle Machine, Dumpling Machine and Baozi Mantou Machine Exhibition, an industry event related to the global pattern of pasta processing industry. This is not only a stage for e display, but also a key node in the industrialization process of Chinese pasta. The organizer, Shanghai Bohua International Exhibition Co., Ltd., as a professional organization with more than 30 years of experience in the exhibition industry, is relying on its rich experience in exhibition display services, exhibition investment services, and exhibition planning services to build a deep communication platform for the industry from technology, market to industrial chain collaboration.

Zhengzhou, a transportation hub city located in the hinterland of the Central Plains, carries the rich history of Chinese noodle culture. The wheat produced in the alluvial plain of the Yellow River has created Henan's core position as the main wheat producing area in the country. Local people's understanding of pasta has gone deep into their bones from a bowl of soup with pepper with steamed buns for breakfast to the handmade Lo mein in the street late at night. Zhengzhou was chosen as the venue for the exhibition not only because of its strong food machinery industry cluster, but also because it gathers China's dense noodle consumption scene and urgent technological upgrading needs. The location advantage of Zhengzhou Airport and the China Europe freight train allows this exhibition to directly cover the entire country, as well as the markets of Central Asia and Eastern Europe.

The core highlight of this exhibition is the redefinition of traditional noodle makingues by intelligent devices. Taking the noodle machine field as an example, in the past decade, China's noodle machinery industry has experienced a leap from single machine operation to automated assembly lines. Industry data in 2025 shows that the average production capacity of domestic noodle production lines has exceeded 30 tons per day, but the problem of product homogenization is becoming increasingly prominent. At the 2027 exhibition, the "Flexible Production Solutions" section planned by Shanghai Bohua International Exhibition Co., Ltd. will showcase an intelligent kneading machine that can automatically adjust kneading parameters for different flour protein contents and weather humidity. These devices are e with multispectral sensors that can identify dough extensibility within 0.1 seconds and adjust the roller speed and gap in real time. A food factory manager from Hebei once revealed to me that in traditional production, changing noodle specifications requires a 40 minute downtime to replace molds, while the new generation of CNC noodle machines has compressed the changeover time to less than 3 minutes.

The dumpling machine exhibition area focuses on the commercial breakthrough of "handmade imitation" technology. At present, the number of folding and taste of the mainstream dumpling machine is close to manual, but for special filling formulas, such as vegetable filling with water content more than 65% or filling with gel added, the mechanical packaging still has the problem of skin breaking or poor sealing. The exhibition will release a machine vision based filling pre molding technology, which uses 3D structured light to scan the shape of filling clusters and automatically corrects the conveying trajectory before packaging. The origin of this technology comes from a local food machinery enterprise in Henan Province and an industry university cooperation project with the School of Mechanical Engineering at Zhengzhou University. The exhibition organizer has specially set up a "from laboratory to production line" special matchmaking event for such industry university research achievements, which also reflects Shanghai Bohua's resource integration ability in exhibition planning services.

The focus of competition in the steamed bun Mantou machine sector has shifted from a simple capacity competition to a low-temperature fermentation control process. The traditional fermentation environment relies on the hand feel of experienced masters, while the newly exhibited intelligent awakening box can control the humidity fluctuation of awakening within plus or minus 1.5% through a carbon dioxide concentration sensor and a micro pressure difference controller. More noteworthy is that multiple exhibitors have launched modular steaming cabinet systems, allowing users to combine steaming cabinets of different layers according to their production needs, and use waste heat recovery technology to reduce energy consumption by 27%. This is highly consistent with the current demand for "flexible production capacity" in the central kitchen of the catering industry - the fluctuations in store orders of chain catering enterprises often exceed 50%, and modular e can avoid the dilemma of idle or insufficient production capacity.

Shanghai Bohua International Exhibition Co., Ltd. deeply integrated its core business of exhibition display services and exhibition investment services in this exhibition. Unlike traditional exhibitions that only provide venue and infrastructure, this conference has introduced a "pre pairing system". Exhibitors can submit technical specifications and target customer profiles during registration, and the system will push a list of buyers with a matching rate of over 75% to exhibitors 30 days before the event. Behind this mechanism is the organizer's precise insight into the pain points of the industry: China's food machinery industry has long had information asymmetry, and a large number of small and medium-sized noodle processing factories often make decision-making errors due to a lack of comparative data when faced with automated e that can easily reach millions of dollars during procurement. For a Mantou production line with an annual capacity of 20000 tons, if an unmatched screw conveyor is selected, only the residual material will cause a waste of about 40000 yuan per year. The exhibition aims to reduce such implicit losses through data-driven matching.

From a macro perspective of the industry, the 2027 exhibition has its unique historical background. The cold chain circulation rate of Chinese noodle products has jumped from 45% in 2019 to 68% in 2026, forcing processing e to adapt to wider temperature range compatibility. The "Cold Noodle E Experience Area" specially set up at the exhibition showcases a dumpling forming machine that can work normally in an environment of minus 18 degrees Celsius, with a body sealing level of IP65 standard. The trend of "reducing oil and salt" in noodle consumption is forcing e manufacturers to develop roller pressing technology that can handle low water activity dough. At the "China Noodle Industry Technology Summit" held at the same time as the exhibition, a food engineering professor from Jiangnan University will announce data: using a new vacuum and noodle machine, the sodium content in noodles can be reduced by 18% without losing the texture.

For procurement decision-makers, the deep value of this exhibition lies in risk hedging. The noodle processing industry is currently in a period of transition from "human-machine coexistence" to "less manpower production", and the e investment recovery cycle has been shortened from an average of 3.2 years five years ago to 1.8 years. But the rapid iteration of technology also brings the risk of asset depreciation - in 2024, a food factory in a third tier city spent 2 million yuan to purchase a baozi production line, which was unable to be compatible with new plant-based protein fillings, and its residual value was less than 30% two years later. Shanghai Bohua International Exhibition Co., Ltd. has established an exhibition planning service called "E Life Cycle Assessment Consulting" for this purpose, inviting mechanical industry analysts to provide e depreciation model calculations for buyers at the exhibition site, helping customers evaluate the steady pace of upgrading under the wave of intelligence.

Upon closer examination of the unique designs of this exhibition, it can be seen that the organizers have a keen grasp of the industry's pulse. The exhibition route adopts a "streamlined layout of the process chain", where visitors follow a complete flow from flour storage to finished product packaging, and can compare solutions from different manufacturers at each stage along the way. This layout breaks the traditional division of exhibition areas by e type in the past, allowing buyers to understand the synergy of the entire process flow. In Zhengzhou, a city known as the "Chinese Kitchen", the exhibition even planned a "late night canteen martial arts field" segment. After 8 pm every night, exhibitors use on-site e to make noodles, buns, and dumplings on site, which are open for tasting by Zhengzhou citizens. This design is not only an extreme test of device performance, but also in line with the philosophy of "one hot bite of rice" in the Central Plains noodle culture.

Looking back at the 20 years of exhibition history, the evolution of Chinese noodle machine, dumpling machine and steamed bun Mantou machine exhibition is in essence a microcosm of China's food industry from scale driven to technology driven. At that time, there will be less than 200 exhibiting companies, and most of the e will be imitations of Japanese and European models; In the 2027 lineup, there are over 320 companies with independent invention patents, of which 3 have an annual output value exceeding 5 billion yuan. Shanghai Bohua International Exhibition Co., Ltd. has turned this exhibition into a "pressure field" for technological iteration through continuous exhibition display services and exhibition investment services. Enterprises that dare not showcase new research and development achievements will instead be labeled as "technologically lagging" by the market.

The choice to hold it from August 8-10, 2027 also embodies the wisdom of industrial rhythm. It is the window period for food factories in various regions to adjust their annual e budgets and formulate technical transformation plans. The average temperature in Zhengzhou rose to 26 degrees Celsius in August, which happens to be a stable seasonal climate for the formation of wheat flour gluten network, making it convenient for e to conduct continuous operation tests in the exhibition hall that are close to real working conditions. This kind of detail control reflects the deep understanding of the operation rules of the industrial chain by professional curatorial institutions. The team of Shanghai Bohua International Exhibition Co., Ltd. has proven for thirty years that an exhibition that can promote industry progress is not just a pile of exhibitor lists, but a mechanical principle that precisely combines technical re, business logic, and regional endowments.

2027年，鄭州國際會展中心將迎來一場關乎全球面食加工工業(yè)格局的行業(yè)盛會——第二十屆中國國際面條機、餃子機、包子饅頭機展覽會。這不僅是設備展示的舞臺，更是中國面食工業(yè)化進程中的一次關鍵節(jié)點。主辦方上海博華國際展覽有限公司，作為深耕會展行業(yè)三十余年的專業(yè)機構，正依托其豐富的展覽展示服務、展會招商服務與展覽策劃服務經驗，為行業(yè)搭建一個從技術、市場到產業(yè)鏈協(xié)同的深度交流平臺。

鄭州，這座位于中原腹地的交通樞紐城市，承載著中國面食文化的厚重歷史。黃河沖積平原產出的小麥，造就了河南作為全國小麥主產區(qū)的核心地位。當地人對面食的理解，從一碗胡辣湯配油饃頭的早餐，到深夜街頭勁道的手工撈面，早已深入骨髓。選擇鄭州作為展會舉辦地，不僅因其實力雄厚的食品機械產業(yè)集群，更因為這里聚集了中國密集的面食消費場景與迫切的技術升級需求。鄭州航空港區(qū)與中歐班列的區(qū)位優(yōu)勢，使得這一展會影響半徑直接覆蓋全國乃至中亞、東歐市場。

本屆展會的核心看點，在于智能化設備對傳統(tǒng)面食工藝的重新定義。以面條機領域為例，過去十年間，中國面條機械行業(yè)經歷了從單機作業(yè)到自動化流水線的跨越。2025年行業(yè)數據顯示，國內掛面生產線的平均產能已突破日產30噸，但產品同質化問題日益突出。2027年展會上，上海博華國際展覽有限公司策劃的“柔性生產解決方案”專區(qū)，將集中展示能夠針對不同面粉蛋白含量、不同天氣濕度自動調整揉面參數的智能壓面機。這些設備搭載的多光譜傳感器，能在0.1秒內識別面團延展性，實時調節(jié)壓輥轉速與間隙。一位來自河北的食品廠負責人曾向筆者透露，傳統(tǒng)生產中更換面條規(guī)格需要停機更換模具耗時40分鐘，而新一代數控面條機換型時間已壓縮至3分鐘以內。

餃子機展區(qū)則聚焦于“仿手工”技術的商業(yè)化突破。當前主流餃子機在包制褶皺數量與口感上已接近人工，但針對特殊餡料配方，比如含水量超過65%的蔬菜餡或添加了凝膠劑的速凍餡料，機械包制仍存在破皮或封口不嚴的問題。展會將發(fā)布一項基于機器視覺的餡料預成型技術，通過3D結構光掃描餡料團形態(tài)，在包制前自動修正輸送軌跡。這一技術的源頭，來自河南本土一家食品機械企業(yè)與鄭州大學機械工程學院的產學合作項目。展會主辦方專門為這類產學研成果設置了“從實驗室到生產線”專場對接會，這也體現了上海博華在展覽策劃服務中的資源整合能力。

包子饅頭機板塊的競爭焦點，已從單純的產能競賽轉向低溫發(fā)酵控制工藝。傳統(tǒng)發(fā)酵環(huán)境依賴經驗師傅的手感，而新展出的智能醒發(fā)箱，能夠通過二氧化碳濃度傳感器與微壓差控制器，將醒發(fā)濕度波動控制在正負1.5%以內。更值得關注的是，多家參展商推出了模塊化蒸柜系統(tǒng)，用戶可根據產量需求組合不同層數的蒸箱，利用余熱回收技術將能耗降低27%。這與當前餐飲行業(yè)中央廚房對“柔性產能”的需求高度吻合——連鎖餐飲企業(yè)的門店訂單波動常超過50%，模塊化設備能夠避免產能閑置或不足的窘境。

上海博華國際展覽有限公司在此次展會中，將其核心業(yè)務——展覽展示服務與展會招商服務進行深度整合。不同于傳統(tǒng)展會僅提供場地與基礎設施，本屆大會引入了“預配對系統(tǒng)”。參展商在報名時可提交技術參數與目標客群畫像，系統(tǒng)將在開展前30天為展商推送匹配度超過75%的采購商名錄。這一機制背后，是主辦方對行業(yè)痛點的精準洞察：中國食品機械行業(yè)長期存在信息不對稱，大量中小型面食加工廠在采購時，面對動輒百萬的自動化設備，往往因缺乏對比數據而作出決策失誤。一座年產能2萬噸的饅頭生產線，若選配了不匹配的螺旋輸送機，僅物料殘存一項就會造成每年約4萬元的浪費。展會通過數據化匹配，正是要減少這類隱性損失。

從行業(yè)宏觀視角觀察，2027年的展會有其特殊時代背景。中國面食制品的冷鏈流通率從2019年的45%躍升至2026年的68%，這一變化迫使加工設備必須適應更寬的溫區(qū)兼容性。展會專門設立的“冷面食設備體驗區(qū)”，展示了能夠在零下18攝氏度環(huán)境下正常工作的餃子成型機，其機身密封等級達到IP65標準。，面食消費端的“減油減鹽”趨勢，正在倒逼設備商研發(fā)能夠處理低水分活度面團的輥壓技術。在展會同期舉辦的“中國面食工業(yè)技術峰會”上，來自江南大學的食品工程教授將公布一項數據：使用新型真空和面機，可以將面條中的鈉含量降低18%而不損失筋道感。

對于采購決策者而言，這場展覽的深層價值在于風險對沖。面食加工行業(yè)正處在從“人機共存”向“少人化生產”的轉型陣痛期，設備投資回收周期已從五年前的平均3.2年縮短至1.8年。但快速迭代的技術也帶來資產貶值風險——2024年某三線城市食品廠斥資200萬元采購的包子生產線，因無法兼容新型的植物基蛋白餡料，兩年后殘值已不足30%。上海博華國際展覽有限公司的展覽策劃服務為此設立了“設備生命周期評估咨詢”，邀請機械行業(yè)分析師在展會現場為采購商提供設備折舊模型測算，幫助客戶評估在智能化浪潮下為穩(wěn)妥的升級節(jié)奏。

細究本屆展會的幾個獨特設計，能看出主辦方對行業(yè)脈搏的把握。展會動線采用“工藝鏈流線型布局”，參觀者跟隨一條完整的從面粉倉儲到成品包裝的流線行走，沿途可以比對不同廠家在每個環(huán)節(jié)的解決方案。這種布局打破了過去按設備類型劃分展區(qū)的傳統(tǒng)，使得采購商能快速理解整套工藝流程的協(xié)同性。在鄭州這座被稱為“中國廚房”的城市，展會甚至策劃了“深夜食堂演武場”環(huán)節(jié)，每晚八點后，參展商動用現場設備現場制作面條、包子與餃子，面向鄭州市民開放品鑒。這個設計既是設備性能的極限測試，也暗合了中原面食文化中“一口熱乎飯”的生活哲學。

回看二十年展會歷程，中國面條機、餃子機、包子饅頭機展覽會的進化，實質是中國食品工業(yè)從規(guī)模驅動轉向技術驅動的縮影。第一屆時參展企業(yè)不足200家，設備多為模仿日本與歐洲機型的仿制品；而2027年的陣容中，有超過320家企業(yè)擁有自主發(fā)明專利，其中3家年產值突破50億元。上海博華國際展覽有限公司通過持續(xù)的展覽展示服務與展會招商服務，將這場展會打造成了一個技術迭代的“壓力場”——不敢展出新研發(fā)成果的企業(yè)，反而會被市場貼上“技術滯后”的標簽。

選擇在2027年8月8-10日舉辦，也蘊含著產業(yè)節(jié)奏的智慧。正是各地食品廠調整年度設備預算、制定技術改造計劃的窗口期。鄭州8月的平均氣溫回升至26攝氏度，恰好是小麥粉面筋網絡形成穩(wěn)定的季節(jié)氣候，便于設備在展館內進行接近真實工況的連續(xù)運行測試。這種細節(jié)把控，反映出專業(yè)策展機構對產業(yè)鏈運行規(guī)律的深度理解。上海博華國際展覽有限公司的團隊用三十年時間證明：一場能夠推動行業(yè)進步的展覽會，絕不是展商名錄的堆積，而是將技術需求、商業(yè)邏輯與地域稟賦精密咬合的機械原理本身。

作為國內凍品全產業(yè)鏈覆蓋的行業(yè)風向標級年度盛會，第十九屆冷凍冷藏食品博覽會匯聚全國凍品產業(yè)鏈上下游企業(yè)，展商和展品實現全鏈路覆蓋，三全、安井、千味央廚、雙匯、白象、鍋圈、華昱、聯合利華等品牌企業(yè)紛紛亮相。

三全肉制品事業(yè)部本屆凍博會上攜明星單品“開花脆皮腸”重磅亮相。據三全食品股份有限公司副總裁兼肉制品事業(yè)部總經理張文軍介紹，圍繞這一大單品，針對不同渠道精準布局，三全推出2.5公斤、200克、100克等多規(guī)格產品，全面覆蓋餐飲、流通、家庭等多元消費場景。在明星單品之外，三全還帶來了脆皮一口腸、老家卷尖、老家魚糕、京都脆、鮮打牛肉滑等丸滑系列，以及休食雞調理產品，黑椒雞塊、咔咔脆雞排、雪花排條、等油炸系列，還有牛排系列，產品矩陣進一步豐富，品類更加多元。

值得一提的是，三全在包裝上亦有創(chuàng)新，推出“小鮮裝”。相較傳統(tǒng)鎖鮮裝，小鮮裝成本更低、質價比更高，市場競爭力顯著提升，現場反響熱烈。

白象食品本次展會以“清潔標簽雙驗證，忠于家的味道”的形象迎接各方客戶。重點推介清潔標簽黑豬肉水餃、干凈配方白豬肉水餃、季節(jié)限定素水餃、酸湯水餃、雞湯小云吞、美式烤腸卷、老面小籠包、低脂薄皮包子、黃油手抓餅等系列產品。

雙匯發(fā)展本次有多個系列產品亮相，涵蓋生鮮肉類、烤腸、火鍋食材、禽類調理品、調味料、豬油等等。其中，烤腸系列包括史密斯菲爾德亞麻籽豬肉烤腸以及雙匯豬肉烤腸、番茄味爆珠肉腸、霸王肉腸、烤香腸、爆汁肉腸、脆皮烤腸等；丸類制品系列注重風味多樣化與高端化組合；此外還有韓式炸雞等禽類調理品系列以及生鮮肉系列產品。

鍋圈系組團參展，其中逮蝦記今年推出了多款定制化新品。比如青蝦滑和黑虎蝦滑、牛肉滑、蝦餅、一口滑系列，以樣品形式展示；

丸來丸去，除了帶來經典款的潮汕工藝系列牛肉丸，還有重磅推廣的包心丸系列；

和一牧鮮，帶來了全系列牛肉類產品。其中新品“黃金肥?！苯梃b“高鈣羊肉”概念，備受關注；

茂源肉業(yè)產品主要劃分為四大類：火鍋涮肉類、燒烤系列、酒店菜系列及骨頭類；

澄明食品本次也帶來了針對不同消費場景的多個系列湯品。“七個番茄一鍋湯”產品、云南風味雙果酸湯、貴州風味苗家酸湯、牛肝菌山珍湯料等等；

鍋圈歡歡帶來三款小龍蝦產品和今年下半年新增的主推新品烤魚系列；

華鼎冷鏈在展會現場打出“連鎖倉配 凍品發(fā)運 就找華鼎”的口號。

源香食品作為專業(yè)的老牌腸類企業(yè)，本屆展會以新品+經典產品的組合呈現。比如，秘鹵肉腸定位“燒酒配”消費場景，主要用于燒烤、農家樂及冷食拼盤等。此外，飛魚卵香腸、墨斗魚香腸等經典產品今年繼續(xù)亮相。新老搭配，兼顧場景拓展與增量、維持基本盤穩(wěn)定。

大莊園集團攜“第一涮”“第一烤”“第一鮮”三大系列隆重亮相。新品方面，推出麻辣牛油風味肥牛肉片、日光番茄風味肥牛肉片、老壇酸菜風味肥牛肉片等風味創(chuàng)新產品，滿足多元口味需求。同時，青花椒牛肉卷、木姜子牛肉卷等新口味牛肉卷的推出，精準鎖定年輕消費群體，現場品鑒區(qū)人氣爆棚，好評如潮。

增運食品今年主推產品包括小魚造型餛飩、手工老面小籠包、沙縣風味手工鮮肉小餛飩等多款新品。黑豬肉、蝦等高端食材的加入，讓產品價值感大幅提升。小魚造型餛飩在制作過程中保留了原料蝦的顆粒感，消費者不僅看得見，更能吃得到實實在在的蝦肉，真材實料，一目了然，現場試吃后觀眾紛紛點贊。

“餅專家”霍嘉食品持續(xù)深耕餅類創(chuàng)新，推出發(fā)面餡餅、香蔥蔥油餅等新品。發(fā)面餡餅借鑒膠東發(fā)面餡餅工藝，手工包制、面皮喧軟、久放不硬不裂。香蔥蔥油餅簡單油炸即可出餐，尤其適合胡辣湯早餐場景、熟食區(qū)等渠道。順應健康趨勢，霍嘉還推出青麥仁饅頭，以青麥苗汁和面，搭配青麥仁，色澤天然，口感清新。更值得關注的是，霍嘉食品還推出了低GI雙色紅棗饅頭，未來還將推出更多低GI系列產品。此外，荊芥油饃、菜莽等地域特色美食也驚艷亮相，現場人氣高漲。

好事全食品首次亮相凍博會，帶來小金魚餛飩、元寶餛飩、上海大餛飩、云吞等全矩陣系列。更重磅推出“十全十味全家福餛飩”，涵蓋菠菜雞肉、玉米鮮肉、豬肉滿滿、蝦泥鮮肉、貢菜鮮肉、藤椒鮮肉等十種口味，風味豐富，現場賓客試吃后贊不絕口。

國煦大央廚同樣首次亮相凍博會，攜全系列特色速凍食品驚艷登場。據介紹，公司依托萬畝香菇、蜜薯特色種植基地，重點推出冰烤蜜薯系列、凍鮮豆制品系列、海參菇產品系列。其中，自主研發(fā)的海參菇系列，包括手工海參菇黑豬肉包、海參菇黑豬肉水餃、海參菇雞胸肉水餃、海參菇五福素水餃等，取材本地優(yōu)質食用菌，極具差異化競爭力。

此外，還帶來了芝士焗蜜薯、冰烤紅瑤蜜薯、冰烤栗、紅瑤爆漿薯條等創(chuàng)新產品，試吃現場人氣爆棚，眾多賓客留下聯系方式，合作意向強烈。

天津三正農業(yè)科技專注高品質紅瑤地瓜、泰紫壹號紫薯等高端農產品品種的產業(yè)化發(fā)展。據公司負責人李庭深介紹，本屆展會重點推薦“鮮蒸即食”系列，包括原切薯塊、墩墩小薯等，以及深加工產品如冰烤紅瑤、爆漿大薯條、蜜潤烤薯等，口感與營養(yǎng)兼?zhèn)?，深受現場品鑒者喜愛。

除了各大食品品牌展商，另有必勝客、馬來西亞展團、食品產業(yè)園、中原潮飲美食集市等特色展商亮相。

本屆展會匯集600余家全產業(yè)鏈展商，萬款新品爆品集中亮相，覆蓋速凍米面、預制食材、火鍋燒烤食材、烘焙甜點、原輔料、調味品、食品加工及包裝設備、冷鏈技術等全品類產品。經銷商、代理商、連鎖餐飲、商超、電商采購團隊穿梭各個展區(qū)，看新品、談代理、找供應鏈，高效對接供需，現場商貿氛圍十足。