Vietnam Foodtech Ho Chi Minh City

Attendees, exhibitors & solutions

Who this event is for

Industry trends

Key trends shaping this market and its wider industry.

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

Food processing equipment

Machinery that turns raw agricultural inputs into shelf-stable or ready-to-eat food - examples include washing and sorting lines, blanching and cooking systems, slicers, dicing and grinding units, filling and sealing machines, and complete turnkey lines. At a food technology fair this is the core sourcing category for processors and co-packers.

2

Aseptic processing

A continuous process where a liquid food is sterilised (usually by rapid heating) and then filled into pre-sterilised packaging in a sterile environment. It underpins shelf-stable milk, juice, sauces and plant-based drinks sold without refrigeration.

3

Retort and thermal sterilisation

Batch or continuous pressure-cooking of sealed packs (cans, pouches, glass jars) to commercially sterilise the product. Retort systems are central for ready-meals, seafood, pet food and shelf-stable sauces in tropical supply chains.

4

IQF (individually quick frozen)

A freezing method that chills each piece separately so fruit, seafood and vegetable pieces stay loose rather than freezing into blocks. IQF tunnels and spiral freezers are standard equipment for Vietnam's seafood and fruit exporters.

5

Extrusion

A process that pushes and cooks dough or protein mixes through a shaped die under heat and pressure. Used for snack pellets, breakfast cereals, pasta and textured vegetable protein for plant-based meat.

6

HACCP

Hazard Analysis and Critical Control Points - a systematic food-safety management method that identifies biological, chemical and physical hazards and sets critical limits at defined process steps. Export buyers commonly require HACCP certification from Vietnamese processors.

7

Cold chain

The unbroken sequence of refrigerated storage and transport from production through distribution. Cold-chain capability covers chillers, blast freezers, cold stores, refrigerated trucks, temperature logging and last-mile delivery.

8

GAHP and VietGAP

Good Animal Husbandry Practice and Vietnamese Good Agricultural Practice: local certification schemes for livestock and crop production that set hygiene, feed, veterinary-drug and traceability requirements. They are often the entry ticket for supplying modern retail and export channels.

9

EVFTA

The EU-Vietnam Free Trade Agreement, in force since August 2020, which phases down tariffs on many Vietnamese processed food and agricultural exports. It drives demand for equipment that helps processors meet EU residue, hygiene and labelling standards.

10

CIP (clean-in-place)

An automated cleaning regime that circulates detergent and rinse water through tanks, pipes and fillers without dismantling the line. Hygiene design and CIP capability are frequent evaluation criteria when processors buy new equipment.

11

OEM and private label

Original Equipment Manufacturer supply, and private label production where a factory makes a product sold under a retailer's brand. Vietnam's food processing sector serves both, so equipment buyers often ask about changeover speed and batch flexibility.

12

Maximum residue limit (MRL)

The legally permitted residue of a pesticide or veterinary drug in food, set by importing markets such as the EU, Japan or the US. Meeting MRLs shapes raw-material sourcing, testing and traceability investments.