Articles
Foodexpo combines expert knowledge, craftsmanship, and experiences
arrow_backTo the overview27 January 2026
New insights served by the industry’s leading figures, along with practical inspiration for work in professional kitchens, are among the many highlights in store when Foodexpo takes place from 22–24 March 2026. Foodexpo is the food industry’s key meeting place and is hosted at MCH Messecenter Herning.
Foodexpo gives visitors the opportunity to experience new products, be introduced to innovative methods, and gain inspiring hands-on experience through the trade fair’s many interactive and sensory events. Professional expertise is cultivated through practical tools, tips, and tricks that can be applied in everyday work, and the many events take place, among others, in the event areas The Sensory Bar, The Coffee Roastery, and The Cheesery.
At The Sensory Bar, visitors can look forward to experiencing an exciting combination of taste, learning, and inspiration. There will also be opportunities to embark on a journey into one’s own senses, taste unique and challenging foods, take part in activities such as scent bingo, and gain insight into neurogastronomy through inspiring talks.
The sessions at The Sensory Bar are hosted by food consultant Rasmus Bredahl, who believes that sensory experiences are vital to professional development.
“Sensory experiences are essential to professional development because they stimulate both the senses and the brain. They help us understand how different factors influence our taste experiences, which is important in order to create innovative dishes and adapt to the food trends of the future,” says Rasmus Bredahl, elaborating on how The Sensory Bar provides new perspectives on taste and creativity.
“The Sensory Bar challenges visitors’ perception of taste by integrating neurogastronomy, which shows that taste is more than just what we experience on the tongue. By understanding the interaction between the senses, chefs can design dishes that satisfy both the brain and the taste buds, opening up new and creative ways of preparing food.”
Co-host of the sessions at The Sensory Bar is trend researcher Louise Byg Kongsholm from pej gruppen.
A richer coffee tasting experience
At The Coffee Roastery, visitors gain inspiring insight into the world of coffee – from bean to cup. Here, they can experience how roasting, origin, and processing influence coffee’s flavor and character. At the same time, guests are offered both knowledge and sensory experiences through tastings, where they can compare different types of coffee and learn to describe nuances, aromas, and quality.
Christian Juul Andersen, Chairman of Specialty Coffee Association Denmark, is convinced that understanding and competence in coffee enhance the tasting experience.
“When you understand where coffee comes from, why it tastes the way it does, and how it has been grown, processed, and roasted, the tasting experience becomes much richer. It creates a more conscious and nuanced experience, where you don’t just drink coffee – you actually taste it,” states Christian Juul Andersen, who has high expectations for The Coffee Roastery and Foodexpo as a whole.
“It is a fantastic opportunity to meet both industry professionals and coffee enthusiasts, share a passion for coffee, and help spread understanding of what quality coffee really is. At the same time, Foodexpo is a unique and inspiring platform where you can both learn and be challenged.”
The Coffee Roastery combines learning and experience by focusing on uniting communication and sensory engagement within the event area.
Tips for better cheese experiences
Cheese also takes center stage at Foodexpo, particularly in The Cheesery, hosted by cheese communicator Camilla Bojsen-Møller from the blog Ostesnak. She offers a condensed cheese workshop, where participants in a cozy setting can taste a variety of cheeses and take home useful cheese knowledge and inspiration.
“Among many other topics, I will touch on temperature, storage, cutting, and pairing. All key points are supported by tastings, so participants can expect to sample several things along the way. I want to create a link between the different exhibitors in The Cheesery – for them, it naturally revolves around the cheeses in their respective ranges, while for me it’s about cheese in general, cheese types, and tips for better cheese experiences,” explains Camilla Bojsen-Møller, who helps participants become even better equipped to plate and serve cheese professionally.
“In The Cheesery, I will introduce a number of points and tips that each give visitors better conditions for plating and serving cheese in their daily work. Naturally, they come with different backgrounds and will therefore take different things home with them – after all, there is a difference between working in a canteen, a restaurant, or a café.”
Camilla Bojsen-Møller expresses that she is very much looking forward to The Cheesery and Foodexpo overall, as it is, in her words, “always so rewarding” to meet the professional kitchens that use cheese on a daily basis. In addition, she looks forward to sharing her knowledge and passion for cheese.
Foodexpo takes place at MCH Messecenter Herning from 22–24 March 2026.
Photo: MCH/Tony Brøchner.
