The FHA Expo 2026 returns this April with 10 halls and 18 specialised segments, bringing together global players across the F&B and hospitality industry. Among the key highlights, Anchor Food Professionals is set to unveil its largest showcase in a decade, featuring new product launches, live chef demonstrations and a deeper look at New Zealand’s grass-fed dairy for foodservice professionals.
10 Halls, 18 specialised segments, and thousands of world-class suppliers – that’s what you can expect at the 2026 Food & Hospitality Asia Expo (FHA) happening from 21 to 24 April 2026. An event that turns Singapore into a meeting point for the F&B and hospitality industry every 2 years, head down to discover global brands, suppliers, chefs and operators, all looking at what’s next for foodservice in the region.
While you’re there, be sure to keep a look out for one of the biggest showcases on the floor this year by Anchor Food Professionals, returning with its largest presence in a decade. The global dairy brand is setting up an immersive space that brings together new product launches, live culinary demonstrations and interactive sessions with chefs, all centred around its New Zealand grass-fed dairy. It’s a showcase built to be experienced in motion, where visitors can move between tastings, conversations and live prep, getting a closer look at how dairy performs across real kitchen scenarios.
What you can expect
Framed around the theme, “The Unmistakable Signature of New Zealand”, Anchor’s showcase invites you to explore the brand’s dairy through both taste and technique.
Across the four days, expect a full programme of live demonstrations and Q&A sessions (all that will run on-site!). Meet international and regional chefs, including Jean-François Arnaud, Eric Kim, Judy Koh and Jimmy Griffin. Together with chefs from across Asia, they will be working through recipes that highlight how cream, butter and cheese behave in different applications, from pastry to beverages.
Beyond the booth, Anchor will also be continuing its role as the official dairy sponsor of the FHA Bakery Challenge and Young Chefs Grand Prix, connecting its presence to both established professionals and emerging talent on the competition floor.
Get a closer look at grass-fed dairy
This year also marks the introduction of the New Zealand Grass-Fed Administrative Standard to visitors at FHA.
Launched in 2025, the standard sets clearer definitions for grass-fed dairy. Backed by Fonterra and over 135 years of expertise, Anchor’s products meet and exceed these requirements. Its milk is sourced from cows that graze on pasture for more than 350 days a year on average, shaping the flavour and consistency of the final product.
This feature will also add context to what goes into the ingredients you work with, alongside the Grass-Fed Fernmark Logo that identifies products made in New Zealand using grass-fed milk.
More from Anchor’s product line-up
Looking to explore new products? Anchor’s got three products you have to try – they’ve been designed for your specific kitchen needs.
The Easy Bakery Cream is a UHT cream built for stability, able to handle acidic ingredients without curdling and maintain its structure through freeze-thaw cycles. It’s suited for bakery and beverage applications where consistency can be difficult to manage.
The Lamination Butter Sheet Range is designed for precision pastry work. Made from fresh New Zealand cream, the sheets are pliable and easy to handle, helping achieve even lift and flaky layers with fewer steps.
Then there’s the Cultured Style Butter, produced in the Bay of Plenty. It offers a richer flavour with subtle cultured notes and a naturally golden colour from beta-carotene-rich milk, making it versatile across both baking and cooking.
Built for real kitchen conditions
Together, these products reflect Anchor Food Professionals’ focus on performance in professional kitchens.
Used across more than 50 countries, its foodservice range is developed for reliability under pressure, whether it’s whipping stability, lamination control or yield optimisation. At FHA 2026, those qualities will not only be explained, but also shown in real time through the chefs and sessions happening throughout the 4 days.
A stop worth making at FHA 2026
There’s going to be much happening across those halls this April, but Anchor’s Food Professionals will definitely give you a reason to pause.
Between the live demonstrations, new product launches and a closer look at grass-fed dairy, the showcase promises both technical and sensory foodservice experiences.
So if you’re heading to FHA 2026, be sure to stick around for more than just a quick look. Anchor’s showcase is your chance to see how something as familiar as dairy can continue to evolve, and how it shapes the way food is made today.
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