Food Pack Asia

Attendees, exhibitors & solutions

Who this event is for

Industry trends

Key trends shaping this market and its wider industry.

Arrival airports

Choose from the following airports, with convenient access to the event and venue.

Hotel tiers

A range of accommodation options near the venue and across key areas.

Local transport

Get around the city with these convenient transport options.

Frequently asked

Glossary

1

Aseptic filling

A process that fills sterilised product into sterilised packaging in a sterile environment, extending shelf life without refrigeration. Buyers at Food Pack Asia compare aseptic lines for dairy, juice, and plant-based drinks.

2

High Pressure Processing (HPP)

A non-thermal pasteurisation method that uses very high pressure to inactivate microorganisms while preserving fresh taste and nutrients. It is relevant for ready-to-eat meals, juices, and deli products.

3

Modified Atmosphere Packaging (MAP)

Packaging that replaces air inside a pack with a controlled gas mix to slow spoilage and extend shelf life. MAP is common for fresh produce, meat, poultry, and bakery products.

4

Form-Fill-Seal (FFS)

A packaging system that forms the pack, fills the product, and seals it in one continuous machine cycle. FFS machines are used for pouches, cups, trays, and sachets in high-volume food plants.

5

Clean-in-Place (CIP)

An automated cleaning method that circulates water, chemicals, and heat through tanks, pipes, and fillers without dismantling the line. CIP design affects hygiene, changeover time, and water use.

6

Hygienic design

Equipment design that avoids crevices, stagnant zones, and hard-to-clean surfaces where bacteria can grow. It is a key selection criterion for dairy, meat, beverage, and ready-meal processing lines.

7

Cold chain

The temperature-controlled sequence from production through storage, transport, and retail. Cold chain exhibitors show refrigeration, monitoring, and insulated packaging for chilled and frozen foods.

8

Retort processing

A thermal sterilisation method using sealed vessels under pressure to cook and sterilise packaged food. Retorts are used for canned goods, ready meals, and shelf-stable pouches.

9

Blast freezing

Rapid freezing with high-velocity cold air to form small ice crystals and protect texture. It is used for seafood, fruit, meat, and prepared foods before cold storage or export.

10

Extrusion cooking

A continuous process that cooks and shapes food under heat, pressure, and mechanical shear. Extruders produce snacks, breakfast cereals, pet food, and textured plant proteins.

11

Thermoforming

A packaging process that heats plastic sheet and forms it into trays, cups, or blister packs. Thermoforming lines are used for dairy, ready meals, and fresh produce packaging.

12

High-barrier film

A flexible film that restricts oxygen, moisture, or light transmission to protect sensitive food. High-barrier structures are important for coffee, nuts, snacks, and shelf-stable meals.

13

Mono-material packaging

Packaging made from a single polymer type to simplify recycling. Converters at the show present mono-material films and pouches as alternatives to multi-material laminates.

14

Traceability

The ability to track ingredients, batches, and finished goods through production and distribution. Digital traceability systems support recalls, export compliance, and retailer audits.

15

HACCP

Hazard Analysis and Critical Control Points, a food safety management system that identifies and controls biological, chemical, and physical hazards. Equipment and documentation suppliers align with HACCP requirements.

16

Metal detection and X-ray inspection

In-line inspection systems that find metal, glass, stone, or bone fragments in food products. They are used at critical control points before packing and palletising.

17

Overall Equipment Effectiveness (OEE)

A manufacturing metric combining availability, performance, and quality to measure line productivity. Automation and digital factory exhibitors use OEE to demonstrate line-level improvements.

18

Turnkey line

A complete production or packaging line supplied as an integrated package, from raw material intake to palletising. Turnkey projects often include installation, commissioning, and operator training.

19

Case packing and palletising

Secondary packaging steps that load products into cartons or cases and stack them onto pallets. Automated case packers and robots reduce labour and improve end-of-line speed.

20

Vision inspection

Camera-based systems that check fill level, label placement, seal integrity, colour, and shape at production speed. Vision systems are part of quality control and traceability on modern food lines.