The Hyogo Food Industry and Manufacturing Exhibition was held at the Kobe International Exhibition Hall from June 24 to 25, 2026. This is a BtoB exhibition mainly for food service businesses in the Kansai region, organized by Hoshizaki Hanshin Co., Ltd., which sells commercial kitchen equipment, and Sanyo Ishida Co., Ltd., which sells weighing scales and system equipment.
At the event, three special seminars were held on both days, covering the themes of social media use, catering to dietary diversity, and subsidies.
The seminar on catering to dietary diversity was led by Haruko Kawano, Representative of VegeProject Japan. She served as the seminar lecturer on vegetarian and vegan catering for restaurants, a topic also related to inbound tourism. The seminar introduced basic knowledge about vegetarian and vegan diets, the benefits of providing such options, key points for implementation, case studies, ingredients, and more.
Restaurant owners, related business operators, and those preparing to open restaurants attended the seminar and listened with great interest.
At the accommodation booth in the exhibition venue, many ingredients with vegan certification were introduced as part of inbound tourism measures. In particular, the booth featured retort-pouch foods, seasonings, and other ingredients that make it easy for food service sites to offer vegan dishes. Curry sauces and pasta sauces from the Vege Cafe brand by Nippn Corporation, banana cake and brownies, as well as demi-glace sauce, white sauce, and falafel from Heinz Japan Ltd., were cooked and displayed. Some items were also offered for tasting.
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- ヴィーガン認証取得の加工品
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- ヴィーガン認証取得のスイーツ
Within the same venue, Cooking On Co., Ltd., a company that wholesales food products to food service businesses in the Chugoku region, also proposed vegan menu items using soy meat. By utilizing a variety of vegan-friendly ingredients, efforts are moving forward to develop better vegan menu proposals.
From left: a representative from Hoshizaki Hanshin, the representative of VegeProject, and the representative and staff of Cooking On
By addressing the key points when providing vegan and vegetarian options, businesses can offer highly satisfying services without requiring excessive effort or cost. Improving efficiency by using kitchen equipment proposed by Hoshizaki Hanshin and utilizing vegan-certified products are among the possible approaches.
We sincerely hope that such initiatives will continue to spread in many places. VegeProject will fully support businesses with vegan and vegetarian catering.
For inquiries, please contact [contact@vegeproject.org](mailto:contact@vegeproject.org).
