- Pavillon to operate from June 9 to 12 at KINTEX, showcasing 8 companies across key categories including pastry, baking ingredients, and baby food.
- Menu presentation programs by Chefs Yérang YOON and Seokyong HWANG to run alongside professional B2B consultations.
Organized by the National Association of Food Industries (ANIA) and co-funded by the European Union, the ‘European Taste Experience’ campaign will participate in Seoul Food & Hotel 2026, held from Tuesday, June 9 to Friday, June 12 at KINTEX 1 (Goyang). The campaign pavilion will be located at Hall 4, Stand 4F601.
This participation is designed to introduce European processed food products to the South Korean market, responding to the local demand for products with specific quality certifications and traditional manufacturing heritages. The pavilion will feature 8 companies covering 5 key categories: pastry, snacking, baking & cooking ingredients, condiments, and baby food.
Leveraging their production heritage and strict quality standards, these companies aim to establish new business partnerships and expand their distribution networks in South Korea. The participating companies and brands are:
- Oui Love it
- Léonard Parli
- Sainte Lucie
- Charbonneaux-Brabant (Brands: Huilerie Vigean, La Cuisine d'Autrefois, etc.)
- Paticeo (Brands: Maison Colibri, Pâtisserie Tradition, etc.)
- Corsiglia
- Maison Andrésy (Brands: Andrésy à l’Ancienne, Partition Gourmande, etc.)
- Materna (Brand: Mi&Ma).
Moving away from a simple product display, the pavilion will integrate professional import consultations with live technical demonstrations and menu proposals to directly present the commercial value of the products to local buyers.
Throughout the exhibition, 'Masterclasses' will be conducted by prominent local culinary professionals: Chef Yerang YOON from the fine-dining restaurant Moulin, which has been listed in the Michelin Guide for five consecutive years, and Chef Seokyong HWANG from Seongsu Baking Studio (a member of the South Korean national team for the Coupe du Monde de la Boulangerie). They will demonstrate original recipes and professional application tips utilizing the featured products. This lineup will be accompanied by successive 'Relay Demonstrations' for each brand.
The operation of the pavilion at Seoul Food & Hotel 2026 is expected to reinforce the reliability and diversity of European processed food products among Korean professionals. Furthermore, the event will serve as a strategic stepping stone to build long-term trust and facilitate substantial business exchanges with local distributors and importers.
The ‘European Taste Experience’ campaign deploys various B2B promotional activities, both online and offline, to present the quality and authenticity of European processed food products to the South Korean market.
*European Taste Experience Pavilion at Seoul Food & Hotel 2026: https://en.europeanbonappetit.eu/2026eupavilion
Organized by the National Association of Food Industries (ANIA) and co-funded by the European Union, the ‘European Taste Experience’ campaign will participate in Seoul Food & Hotel 2026, held from Tuesday, June 9 to Friday, June 12 at KINTEX 1 (Goyang). The campaign pavilion will be located at Hall 4, Stand 4F601.
This participation is designed to introduce European processed food products to the South Korean market, responding to the local demand for products with specific quality certifications and traditional manufacturing heritages. The pavilion will feature 8 companies covering 5 key categories: pastry, snacking, baking & cooking ingredients, condiments, and baby food.
Leveraging their production heritage and strict quality standards, these companies aim to establish new business partnerships and expand their distribution networks in South Korea. The participating companies and brands are:
Moving away from a simple product display, the pavilion will integrate professional import consultations with live technical demonstrations and menu proposals to directly present the commercial value of the products to local buyers.
Throughout the exhibition, 'Masterclasses' will be conducted by prominent local culinary professionals: Chef Yerang YOON from the fine-dining restaurant Moulin, which has been listed in the Michelin Guide for five consecutive years, and Chef Seokyong HWANG from Seongsu Baking Studio (a member of the South Korean national team for the Coupe du Monde de la Boulangerie). They will demonstrate original recipes and professional application tips utilizing the featured products. This lineup will be accompanied by successive 'Relay Demonstrations' for each brand.
The operation of the pavilion at Seoul Food & Hotel 2026 is expected to reinforce the reliability and diversity of European processed food products among Korean professionals. Furthermore, the event will serve as a strategic stepping stone to build long-term trust and facilitate substantial business exchanges with local distributors and importers.
The ‘European Taste Experience’ campaign deploys various B2B promotional activities, both online and offline, to present the quality and authenticity of European processed food products to the South Korean market.
*European Taste Experience Pavilion at Seoul Food & Hotel 2026: https://en.europeanbonappetit.eu/2026eupavilion