Xiamen Vegetarian & Organic Food Fair 2025 — international trade fair for vegetarian foods, organic products, healthy nutrition and sustainable sourcing in Xiamen

Founded in 2009, the Xiamen Vegetarian & Organic Food Fair has evolved from a niche showcase into a focused B2B platform for plant-based and organic products in China’s southeast. The 2025 autumn session runs five days, offering an exhibition area of around 5,000 square meters configured into approximately 300 standard booths, which creates an efficient sourcing environment where visitors can cover the entire floor systematically in one or two days and dedicate the rest of their schedule to meetings, tastings, and negotiations. The fair’s strengths are its compact, highly curated layout and the strong pull of the co-located industry event at the same venue, which together generate concentrated buyer traffic from supermarkets, specialty stores, importers, wellness retailers, tea merchants, HoReCa, and e-commerce marketplaces. Exhibitors value the show’s practical services — on-site buyer matchmaking, sample logistics, and seminar rooms for product education — while visitors come for first-hand tasting, clean-label formulations, and direct factory talks about private label, minimum order quantities, and compliance paperwork. As a result, the fair functions as a bridge connecting Asian agricultural belts and health-focused brands with fast-growing consumer segments in China and abroad.

Core themes span the full plant-based spectrum: grains and legumes, nuts and seeds, fruit and vegetable lines, seaweed products, vegetarian seasonings and sauces, tea and herbal infusions native to Fujian, and a wide array of functional foods designed for balanced daily nutrition. Organic certification and traceability are central: exhibitors emphasize compliance with recognized standards, pesticide-free cultivation, soil health, and transparent farm-to-fork documentation. Clean-label formulations with short ingredient lists, low sugar and salt strategies, allergen-aware recipes, and natural preservatives are highlighted alongside gluten-free, lactose-free, and additive-reduced options. Sustainability runs through procurement and packaging — biodegradable materials, refill formats, and recycled content — while cold-chain handling and shelf-life optimization address operational realities for retailers and distributors. Sessions focus on menu engineering for vegetarian restaurants, pairing ideas for tea and plant proteins, private-label opportunities for specialty chains, and cross-border e-commerce playbooks for small brands. Together these pillars reflect an industry moving toward healthier consumption patterns without sacrificing culinary diversity or commercial scalability.

Exhibitors include growers and processors of organic produce, manufacturers of plant-based proteins and snacks, tea gardens and blenders, makers of natural condiments, and brands specializing in minimally processed staples. Upstream participants — certification bodies, testing labs, logistics providers, packaging converters and label designers — bring the support services required to convert samples into market-ready SKUs. On the demand side, buyers arrive from supermarket chains, health-food and vegan specialty stores, beverage and tea retailers, vegetarian restaurants, hotel groups, school and corporate canteens, as well as importers serving overseas Chinese communities. E-commerce operators and live-commerce studios scout SKUs fit for content-driven sales, while investors evaluate white-space categories such as low-GI bakery mixes, fermented foods, and superfood blends. Nutritionists and chefs contribute to sensory evaluation and recipe adaptation, helping suppliers tailor flavor, texture and format to regional palates and regulatory constraints. This multidirectional mix compresses discovery, specification, negotiation and trial into a single venue, accelerating time-to-market for both domestic and export channels.

The exhibit range covers plant proteins and meat alternatives, tofu and soy derivatives, grains, rice varieties, beans and pulses, nuts, dried fruit, seaweed and algae products, vegetarian dumplings and ready meals, as well as breakfast cereals and fiber-rich bakery lines. Beverage offerings feature single-origin and blended teas, herbal tisanes, kombucha and lightly fermented drinks positioned as sugar-smart choices. Condiments include miso, soy-free seasonings, mushroom-based umami boosters, chili pastes and vinegars made with traditional fermentation. Organic fresh produce and minimally processed cold-chain items address retail and foodservice needs, while baby-appropriate and senior-friendly lines highlight digestibility and micronutrient density. Functional segments present omega-rich oils, plant-derived calcium and iron sources, prebiotic fibers and probiotic cultures aligned with gut-health narratives. Complementing foods are sustainable packaging, compostable utensils, and labeling solutions that communicate certifications and nutrition clearly. Many booths run live tasting and culinary demos so buyers can assess mouthfeel, cooking behavior, and back-of-house efficiency before committing to trials or private-label briefs.

The fair takes place at Xiamen International Conference & Exhibition Center, a modern seaside complex with multiple exhibition halls, conference rooms for seminars and tastings, and straightforward loading bays for quick booth build-up and teardown. Its location in Xiamen’s convention district provides direct access to hotels, metro links and airport connections, which simplifies travel for regional buyers and international guests alike. The venue layout supports intuitive navigation, enabling curated routes for tea, condiments, snacks, fresh and functional categories, and provides ample utilities for cold storage, water and waste management required by food fairs. Catering zones, lounge areas and press corners help sustain long visits and facilitate interviews, product photography and content creation. For exhibitors, on-site service desks, rental furniture, and signage production reduce operational friction, while reliable Wi-Fi and translation support make business meetings and live-commerce broadcasts run smoothly.

The event is organized by Xiamen Jinhongxin Exhibition Co., Ltd., a regional organizer known for managing industry-specific fairs and building long-term buyer communities in Fujian and across China. The team’s operating model emphasizes practical exhibitor support — standardized booth packages, construction guidance, and on-site service counters — alongside curated buyer recruitment through retailer alliances, tea and vegetarian associations, and HoReCa networks. Its co-located flagship event attracts broad trade traffic, amplifying discovery for healthy-lifestyle categories and giving smaller brands a chance to be evaluated by serious purchasers. Pre-event promotion includes targeted invitations and content marketing to highlight innovation stories, while on-site programming balances business matchmaking with culinary demos and expert talks. Post-show services help convert leads into orders via follow-up lists, contact verification and sample courier coordination, so exhibitors and buyers can continue negotiations efficiently after the fair.