InterFood Krasnodar 2027

21–23 April 2027
Expograd Yug, Krasnodar, Russia

InterFood Krasnodar is a professional food and beverage exhibition for manufacturers and suppliers, retail and wholesale buyers, food businesses and public-catering professionals. Its sections span meat and poultry, dairy and cheese, groceries, cereals and pasta, bakery and confectionery, beverages, public-catering products, beer and snacks.

InterFood Krasnodar at a glance

The organiser confirms the 2027 dates, venue and visitor hours. The older scale figures are organiser-reported; the visitor tally includes co-located shows and is not a separate audited count for InterFood alone.

Why InterFood Krasnodar matters

Compare food ranges for trade

Retail and wholesale buyers can compare products, discuss supply suitability and identify ranges to assess for their assortments.

Connect producers with buyers

The organiser identifies category managers, retail and wholesale businesses, food manufacturers and public-catering enterprises among participants. This gives suppliers a relevant context for presenting products and discussing channel needs.

Consider foodservice requirements

Restaurants, cafés, bars and catering businesses can assess food and drink for menus and consider whether a supplier’s range and terms fit their operation. The event promotes a business programme for retailers and public-catering representatives and a negotiation centre for exhibitors and retail chains.

Published scale

• 85 companies: organiser-reported for the 2024 event context.
• 5,620 visitors: reported alongside FoodTech Krasnodar and Vinorus.
• 36 Russian regions: reported visitor reach in that context.

These figures are organiser-reported; the combined visitor context is not an audited InterFood-only count.

Food and beverage sectors at InterFood Krasnodar

Meat and poultry

Compare fresh and chilled cuts, poultry, processed meats, sausages, deli and frozen lines for retail, wholesale or foodservice.

Dairy and cheese

Product types may include milk, fermented dairy, cream, butter and soft or hard cheeses; assess category, menu and supply fit.

Groceries, cereals and pasta

Staple categories include grains, cereals, flour, pasta, pulses, cooking ingredients and packaged pantry products.

Confectionery and bakery

Product lines may include bread, biscuits, cakes, pastries, chocolate, sweets and packaged bakery products.

Non-alcoholic and low-alcohol beverages

The listed section includes soft drinks, water, juices, tea, coffee and other beverage ranges.

Products and drinks for public catering

Catering businesses can assess products for menus, service formats, portioning and operating needs.

Beer and snacks

Retail and hospitality buyers can compare beer and snack ranges against their customer mix and channel needs.

Who should visit InterFood Krasnodar?

Retail and wholesale food businesses

Useful if your company buys or distributes food and beverages and needs to review suppliers.

• Compare products across listed categories.
• Discuss purchase conditions and supply capability.
• Identify products for an assortment or distribution portfolio.
• Ask about packaging, shelf life, minimum orders and logistics.
• Prioritise suppliers whose ranges match a category gap.

The organiser names category managers, retail chains, wholesale centres and distributors.

Food manufacturers and suppliers

Useful if you produce food or beverages and want to present a range to professional buyers.

• Present products to retail, wholesale and foodservice buyers.
• Discuss formats, documentation and supply requirements.
• Compare your range with adjacent categories.
• Explore potential distribution conversations without assuming a sale.
• Record buyer feedback and realistic follow-up steps.

Restaurants, cafés, bars and catering businesses

Useful if you source food and drinks for menus and want to assess suppliers against your service model.

• Review products for regular or seasonal menus.
• Compare format, handling and consistency.
• Discuss ordering, delivery and service requirements.
• Identify products that could complement your menu.
• Record specifications and terms for follow-up.

Relevant professional roles

Category managers, procurement managers, retail and wholesale buyers, distributors, food-business owners, production managers, restaurant owners, chefs and foodservice purchasing specialists can set different sourcing priorities.

Why visit InterFood Krasnodar?

1. Identify suppliers for a category. Focus on products your business needs.
2. Compare alternatives. Ask consistent questions about formats, specifications, shelf life and supply.
3. Build a shortlist. Identify products for sampling, document checks or commercial follow-up.
4. Review foodservice options. Assess products against menus and operating requirements.
5. Understand channel fit. Clarify buyer expectations and purchase conditions.
6. Make meetings purposeful. Define targets and record a next action after each discussion.

Why exhibit at InterFood Krasnodar?

The exhibition suits food and beverage manufacturers and suppliers seeking conversations with retail, wholesale, distribution and public-catering businesses. The organiser promotes direct communication with category managers and a negotiation centre for exhibitors and retail chains.

• Present product ranges to trade audiences.
• Explain product differences and supply capability.
• Understand channel requirements from buyers.
• Discuss foodservice applications with catering representatives.
• Assess potential distributor fit through follow-up.

Check participation terms and prepare product and supply details. Food businesses should review applicable Eurasian Economic Union food-safety and conformity requirements for their products and intended markets; requirements depend on product and process.

How to prepare before InterFood Krasnodar

Set an objective and target list

Choose a goal such as shortlisting suppliers, comparing formats or introducing a range. The organiser’s current site shows a 2026 exhibitor list; check for the 2027 directory when published.

Prepare supplier questions

• Which product formats and pack sizes are available?
• What are specifications, ingredients and shelf-life conditions?
• What conformity documents can the supplier provide?
• What are minimum order quantities and lead times?
• How are storage and transport needs handled?
• Which regions or channels does the supplier serve?
• What are ordering, payment and delivery terms?
• What samples or technical details can be reviewed later?

Prioritise conversations

Classify targets as A — must meet, B — useful or C — explore if time allows. Confirm appointments directly.

How to make the most of the exhibition

Use a simple record: Company → Product → Why relevant → Contact → Next action. Note which products fit a menu or assortment, what information is missing and who will follow up.

Compare pack size, storage, shelf life, minimum orders, delivery, documentation and terms where provided. Foodservice visitors should consider handling and preparation; retail buyers should check assortment fit and replenishment.

Plan your time at InterFood Krasnodar

The organiser lists 10:00–18:00 on 21 and 22 April and 10:00–15:00 on 23 April. Use the first part of each day for priority suppliers, then compare categories and revisit stands where information is missing. Confirm the schedule before travelling.

InterFood Krasnodar visitor profile and business opportunities

After InterFood Krasnodar: turn conversations into decisions

Sort contacts into A — immediate review, B — potential and C — market intelligence. Request specifications, allergen information, shelf-life details, conformity documents, samples, prices, minimum orders, lead times or delivery terms as needed.

Compare responses before testing a product or requesting a proposal. An exhibition conversation is a lead for evaluation, not a guaranteed order or listing.

InterFood Krasnodar visitor checklist

Before

• ☐ Define an objective.
• ☐ Check registration and stand information.
• ☐ Verify the 2027 exhibitor list when published.
• ☐ Prepare product and supply questions.
• ☐ Prioritise companies and confirm meetings.

During

• ☐ Compare products against consistent requirements.
• ☐ Record company, product, contact and next action.
• ☐ Ask about documents, storage, order quantities and delivery.

After

• ☐ Sort contacts by fit and urgency.
• ☐ Request missing specifications and terms.
• ☐ Compare responses and assign follow-up.

Is InterFood Krasnodar worth visiting?

InterFood Krasnodar is most relevant to professionals with a clear food sourcing, distribution, product-presentation or foodservice objective. Buyers can focus on supplier comparisons; manufacturers can present products and learn about channel requirements; HoReCa businesses can assess products for menus and service needs. Value depends on selecting relevant categories, asking comparable questions and following up rather than walking without a plan.

Make your InterFood Krasnodar visit purposeful

Which suppliers, products or distribution questions do you need to evaluate in person? Define the objective before arrival and leave with clear comparisons, contacts and next steps.

Discover. Compare. Meet. Decide. Follow up.

Food and beverage opportunities in Russia

Market indicator

PJSC Magnit’s 2024 annual report states that the retailer held a 13.2% share of food retail sales. This is a company-reported share for one retail group, not total Russian food-market size or demand for any individual product. It provides context on organised retail channels; product-level demand needs separate assessment.

Market access and product requirements

The Eurasian Economic Commission reports that amendments to standards supporting the Customs Union technical regulation “On Food Safety” (TR TS 021/2011) took effect on 10 July 2024. Food businesses should confirm current product-specific safety, testing and conformity requirements; documentation depends on product and process.

Potential areas to investigate

• Retail assortment fit: suppliers may compare categories with organised-retail requirements. The reported share is context only; demand, listings and terms need separate validation.
• Wholesale and distribution: manufacturers may use buyer conversations to check regional fit, logistics and supply. No meeting or agreement is guaranteed.
• Foodservice supply: suppliers and catering buyers may assess formats and supply against menu and operational needs.

What this may mean for exhibitors

Food companies could assess how ranges fit retail, wholesale or HoReCa needs and identify documentation buyers require. Verify conformity requirements and terms before market-entry decisions.

What this may mean for visitors

Retailers, distributors and catering professionals may compare suppliers against category needs. The retail indicator is context only and does not establish product demand.

Explore Event Opportunities

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