To help enterprises break through bottlenecks in product R&D, process upgrading, compliant operation, and market promotion, the 2026 Low-GI Healthy Food Innovation Development Forum will be held concurrently with the exhibition. It is co-hosted by the Guangdong (China) Imported Food Association (GDIFA), Constellar-Worldex Exhibitions (Guangzhou) Co., Ltd., Food Technology Alliance (FTA), Shiyan Class, Foodix, and Food & Beverage Online. The forum aims to build a high-end industry summit that integrates technical exchange, idea collision, and resource matchmaking. It brings together leading industry experts, university researchers, founders of top brands, senior technical professionals, and channel strategists on site.

The first benchmark industry event in China centered on the entire beef industry chain, built upon the platform of Food2China Expo (Guangzhou). Leveraging Guangdong's robust beef industry foundation and consumer market advantages, this event connects international major beef-producing regions with key domestic producing areas such as Gansu, Ningxia, Xinjiang, and Inner Mongolia. Concurrent activities include the Chaoshan Beef Hot Pot Festival and the Southern China Cattle Industry Conference, alongside the "Jie Niu Award" (Beef Cutting Techniques Competition). Anchored by the "Yue Mu You Pin" standardization system, it aims to create a high-end industrial platform integrating exhibition, trading, exchange, and standard-setting. The festival is co-hosted by the Guangdong (China) Imported Food Association, the Guangdong Cattle Industry Development Promotion Association, and Constellar-Worldex Exhibitions (Guangzhou) Co., Ltd.

Co-presented by Taste Hub International Food & Wine Platform, the Guangdong (China) Imported Food Association (IFA), and Liede International Block, this edition of the forum will convene restaurant curators from four core business districts—Liede Guangyue Tiandi, Zhujiang New Town, Teemall, and Party Pier—along with representatives of multi-national food and wine brands and cross-border wine supply chain enterprises. Centering on four key operational questions: how to design wine lists, how to set pricing, how to standardize sommelier service, and how to build a sustainable profit model, participants will collectively explore practical pathways and innovative models for food and beverage wine program management.

The Guyuan themed exhibition area featured 25 local enterprises showcasing a wide range of products, including chilled original-cut beef, beef meatballs, braised and marinated items, beef sauce, and deep-processed ready-to-eat foods, as well as Ningxia Liupanshan cultural creative souvenirs. A live cooking experience zone was set up on-site, continuously serving freshly pan-seared steaks, boiled beef meatballs, and Jingyuan crispy beef pies, allowing restaurant purchasers, supermarket buyers, and the public to evaluate taste, serving efficiency, and retail potential.

The expo floor was divided into three functional zones: a branded custom booth area, a specialty product tasting area, and a business matchmaking area. The Hulunbuir Agricultural Reclamation Group showcased over 150 products across 8 major categories—including rice, flour, grain, oil, forest products, snack foods, beverages, and cultural creative goods—with several local leading enterprises hosting dedicated brand promotions. The tasting area drew the highest interaction density on the floor. With copper pots simmering grassland lamb, live demonstrations of chilled meat cutting techniques allowed buyers to evaluate the meat quality and product form right on the spot. In the business matchmaking zone, one-on-one meetings with professional buyers focused on core issues such as supply stability, customized cutting specifications, and cold-chain distribution.

Brazilian Beef Cooking & Tasting SessionDuring Food2China Expo (Guangzhou) 2026, the Meat2China Guangzhou International Beef Festival will launch a special Brazilian beef tasting session. In collaboration with Latina Brazilian Steakhouse—which has been deeply rooted in the Chinese market for 29 years—the event centers on authentic Brazilian Churrasco culture, featuring live charcoal-grilling and tableside Rodizio carving services. While savoring premium Brazilian beef, buyers and visitors can gain insights into its cut characteristics, slaughter standards, and cold-chain supply system. Serving not only as a gustatory experience but also a crucial window for connecting Brazilian beef with the Greater Bay Area’s restaurant, supermarket, and supply chain channels, this session builds an efficient matchmaking platform for Sino-Brazilian beef trade cooperation.

The tasting session invited Mr. Luo Weihong, a renowned chef from Shunde Hotel in Shunde—a UNESCO Creative City of Gastronomy—to cook live on site. Chef Luo prepared two dishes, showcasing the signature Shunde cooking techniques of braising, stewing, and simmering. The beef and lamb ingredients for this event were supplied respectively by Zhangye Jinfeng Agricultural Development Co., Ltd.​ and Zhangye Fuxiang Meat Food Co., Ltd.​ Both companies have established a standardized, full-industry-chain development model, integrating forage planting, breeding and slaughtering, deep processing, and cold-chain sales. This approach transforms the region's ecological resource advantages into superior product quality, ensuring traceability and excellence from farm to table.

Focusing on the premium category of "Aged Wagyu," the session features live cooking demonstrations by professional chefs. This allows the audience to savor the unique flavors developed through the aging process, while also providing an opportunity for high-end restaurants and retail channels to connect with premium Australian beef resources.

Live demonstrations will showcase the essence of "fresh-cut beef," allowing the audience to experience authentic Chaoshan flavors while gaining deep insights into supply chain management and quality control standards. This provides foodservice professionals with a complete solution spanning from ingredient sourcing to the dining table.