Fi Vietnam Food Ingredients Ho Chi Minh City 2028

17–19 May 2028 · Saigon Exhibition and Convention Centre (SECC), Ho Chi Minh City, Vietnam

Fi Vietnam is a business exhibition dedicated to food and beverage ingredients. Its published sectors include additives, confectionery, natural colours, enzymes, oils and fats, emulsifiers, flavours and seasonings, and herbs. The event is designed for ingredient manufacturers and distributors, food producers, sourcing teams and product developers looking to discover products, compare suppliers and explore technical fit.

Fi Vietnam at a glance

The dates, venue and current sector list are published on the event website. Expected 2028 attendance and exhibitor figures are forecasts, not final results.

Why Fi Vietnam matters to ingredient professionals

Discover options across ingredient functions

The event spans ingredients used to influence flavour, colour, texture, stability and product character. This range can help food manufacturers and development teams investigate alternatives for product launches, reformulation or sourcing reviews without treating the show as a finished-food marketplace.

Compare suppliers in one professional setting

Ingredient selection involves more than a product name. Buyers may want to compare application suitability, consistency, technical documentation, pack sizes, supply arrangements and support requirements. A supplier conversation can help frame those questions before a sample or specification is evaluated internally.

Connect product development with procurement

Fi Vietnam’s focus brings sourcing and formulation questions together. Development teams can identify ingredient options to investigate; procurement and import teams can explore supplier range and commercial conditions. The organiser expects an international mix of manufacturers and distributors, although the final 2028 participant list will determine which specific companies are present.

Ingredient sectors and product groups at Fi Vietnam

The following product lines describe common areas within the published sectors. They are useful prompts for planning a focused visit, not a confirmed list of individual products or exhibitors.

Food additives

• Preservation and shelf-life ingredients
• Sweetening ingredients
• Acidity regulators and buffering agents
• Stabilising and thickening ingredients
• Functional ingredients for formulation adjustment

Flavours and seasonings

• Natural and nature-identical flavour systems
• Seasoning blends and savoury profiles
• Botanical and spice-derived flavour ingredients
• Flavour delivery and masking systems
• Ingredients for beverage and confectionery flavour development

Natural colours and herbs

• Plant-derived colour ingredients
• Botanical extracts and preparations
• Dried culinary herbs
• Herb and spice ingredients for food formulations
• Colour solutions for confectionery and beverages

Oils and fats

• Vegetable oils for food formulation
• Speciality fats for confectionery applications
• Fat systems for texture and mouthfeel
• Oils used in bakery and prepared foods
• Ingredients for product-specific fat replacement or adjustment

Emulsifiers and enzymes

• Emulsifying systems for stable mixtures
• Enzyme preparations for food processing applications
• Texture and consistency support ingredients
• Ingredients for bakery and beverage formulations
• Solutions to evaluate for processing performance and product quality

Confectionery ingredients

• Sweetening and flavour components
• Colours and inclusions
• Oils, fats and emulsifying ingredients
• Texture and stabilising components
• Ingredients for confectionery product development

Who should visit Fi Vietnam?

Food and beverage manufacturers

Useful if your team is assessing ingredient options for production, new products or reformulation. Prioritise:

• Ingredients that match your product type and process
• Supplier consistency, specification and documentation
• Minimum order, lead-time and supply-continuity questions
• Technical support needed for trials or scale-up
• Potential alternatives for flavour, colour, texture or stability

Bring a concise list of product requirements so supplier discussions can move from general claims to application fit.

Ingredient buyers, importers and distributors

Useful if you are reviewing suppliers or developing an ingredient portfolio. Focus on:

• Product range, target applications and differentiation
• Available technical and compliance documents
• Supply capacity, order terms and delivery planning
• Territorial distribution arrangements and after-sales support
• Which products align with your customer base

The event’s expected international exhibitor mix may provide a setting to compare supplier propositions; confirm the final exhibitor list before arranging meetings.

Research, development and product teams

Useful if you are responsible for product formulation, sensory direction or technical evaluation. Consider:

• Ingredients that could address a defined formulation brief
• Differences in flavour, colour, texture or processing behaviour
• Sample availability and the conditions for evaluation
• Specification, functionality and evidence needed for internal review
• Questions to take back to quality, regulatory and procurement colleagues

Product-development staff can coordinate with procurement so promising ingredients are assessed against both technical and supply requirements.

Job roles with a practical reason to attend

Procurement managers, ingredient buyers, import and distribution managers, food technologists, research and development specialists, product-development managers, quality professionals and production managers may find the sector focus relevant to their work.

Why visit Fi Vietnam?

1. Build a supplier shortlist: identify manufacturers and distributors whose ingredient ranges match a specific product or sourcing brief.
2. Compare formulation options: examine alternatives across additives, flavours, colours, emulsifiers, enzymes, oils and fats, and herbs.
3. Ask application questions: discuss how a product is intended to be used and what information is needed before a technical trial.
4. Review supply conditions: ask about specifications, documentation, order quantities, lead times and continuity before moving to internal evaluation.
5. Explore product-development ideas: use the ingredient range to identify options for new products or reformulation, then assess them with your technical team.
6. Understand the regional supplier landscape: compare the propositions of local and international ingredient companies represented at the show.

Why exhibit at Fi Vietnam?

Food-ingredient manufacturers, ingredient distributors and suppliers across the published sectors may consider exhibiting when they want to present their ranges to a focused professional audience. The organiser expects more than 300 manufacturers and distributors from over 40 countries in 2028; these are expected figures, not confirmed participant totals.

Before committing, define the applications and buyer profiles most relevant to your products, prepare clear technical information, and decide what a useful conversation should establish. Exhibitors may use the show to introduce products, explain application fit, meet potential distribution partners and learn what questions buyers are asking. Participation does not guarantee leads, orders or market access.

For a market-entry decision, investigate import requirements, ingredient registration or approval where relevant, labelling rules, product documentation, distribution terms and after-sales support before making commercial commitments. Requirements depend on the product and transaction, so verify current rules with qualified sources.

How to prepare for Fi Vietnam

1. Write a clear sourcing or development brief

List the ingredient function you need, the product application, performance requirements, expected volume and any technical constraints. Separate essential requirements from options you would consider if the evidence is compelling.

2. Prepare questions for suppliers

• Which applications and processes is this ingredient designed for?
• What specification and technical documents are available?
• What is the recommended use range and how is it validated?
• How does the ingredient perform under relevant processing or storage conditions?
• What sample quantity and evaluation support can be discussed?
• What are the minimum order, lead time and supply-continuity arrangements?
• Which quality, safety or regulatory documents should our team review?
• Are there local distribution or technical-support arrangements?

3. Rank companies by priority

Classify targets as must-meet, useful-to-meet and explore-if-time-allows. Check the organiser’s exhibitor information as it becomes available, then arrange conversations around product fit rather than trying to cover every stand.

4. Coordinate technical and commercial roles

If possible, agree in advance which colleague will assess formulation and specifications, which will review supplier and delivery conditions, and which will check quality or compliance documentation. This reduces the chance of leaving with product claims but no next step.

Make the most of the exhibition

Record each promising conversation in a consistent format: Company → ingredient → intended application → evidence needed → contact → next action. For example, note the ingredient function, the product in which you might test it, the documents or sample required, and who will make the follow-up request.

Ask suppliers to distinguish confirmed specifications from suggested applications. For any ingredient that merits evaluation, capture the product name, grade, documentation, sample arrangements and supply conditions. Keep a separate list of questions requiring input from your quality, regulatory or procurement team.

Practical information for international visitors

Travel times are the organiser’s estimates and can vary with traffic. Check visa requirements for your nationality and confirm travel, registration and venue arrangements before departure. ilikevents can assist with visit planning, transport arrangements and visa application assistance.

Fi Vietnam visitor profile and business opportunities

After Fi Vietnam: turn conversations into decisions

Sort contacts into immediate technical follow-up, potential supplier or distributor discussions, and market information worth keeping. For each priority contact, send a specific request: the technical specification, ingredient documentation, sample terms, price basis, minimum order, lead time or distribution conditions relevant to your brief.

Compare responses against the same criteria before selecting products for trials or commercial review. Share unresolved quality, regulatory and supply questions with the appropriate colleagues, and document why an option was accepted, deferred or ruled out.

Is Fi Vietnam worth visiting?

Fi Vietnam is most relevant to professionals who source, formulate, distribute or supply food and beverage ingredients. Its published sectors provide a focused reason to compare ingredient options and speak with suppliers. The value of a visit depends on arriving with a defined application or sourcing objective, asking for evidence that can be checked internally, and following up on the most relevant conversations.

Closing thought

Before you plan your visit, ask: Which ingredient or supplier decision do I want to move forward? Discover. Compare. Evaluate. Follow up.

Food-processing opportunities in Vietnam

Market size and demand

USDA Foreign Agricultural Service reporting states that Vietnam’s food-processing industry reached US? billion in 2025, up 11% from 2024. This measures the broad food-processing industry, not the food-ingredient market or ingredient imports. It provides context for ingredient suppliers and buyers, but should not be treated as a direct measure of addressable demand for any specific product.

Commercial areas to assess

Given the broad processing-sector scale and Fi Vietnam’s published categories, food manufacturers and buyers could use the exhibition to assess suppliers of additives, flavours and seasonings, natural colours, emulsifiers, enzymes, oils and fats, herbs and confectionery ingredients against specific product needs. Ingredient companies may use exhibitor conversations to test technical and distribution fit with potential partners. These are areas to investigate, not evidence of market gaps or guaranteed business.

Market-entry checks

Before importing or selling an ingredient, verify current product-specific approval, safety, labelling, documentation and import requirements with the relevant authorities and qualified advisers. Do not rely on a general food-processing indicator as evidence that a particular ingredient can be marketed or that a proposed distribution arrangement is viable.

What this may mean for exhibitors and visitors

Exhibitors may prepare application-specific information and questions about local distribution and compliance. Visitors may compare ingredients and suppliers against a defined sourcing brief, while checking technical and market-entry conditions independently.

Explore Event Opportunities

Explore how Fi Vietnam could support your ingredient sourcing, supplier evaluation or market-development plans, with practical assistance from ilikevents.

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