Registration is now open for Fi Europe 2025, as the home of food ingredients prepares to celebrate its landmark 30th edition. The event returns to Paris from 2-4 December 2025 at Paris Expo Porte de Versailles, where the global food & beverage community will gather to experience the energy of invention, profitable connection and inspiring partnerships.
Food and pet food professionals can now secure their place at the essential industry gathering, where 1,550+ exhibitors will showcase innovations across four dedicated show areas. The 2025 edition features leading global suppliers such as ADM, Beneo, Nexira, Robertet and FrieslandCampina Ingredients, alongside cutting-edge startups redefining food innovation. Tickets provide access to the event’s most comprehensive programme ever, across three days.
Paris welcomes back the world’s food ingredients powerhouse
Fi Europe’s strategic return to Paris positions the 30th edition at the epicentre of global culinary excellence, with the centrally located Paris Expo Porte de Versailles offering unparalleled accessibility for the expected 24,500 attendees from over 135 countries. The continued exhibitor growth demonstrates the industry’s unwavering confidence in Fi Europe as the undisputed home of food ingredients, where four decades of expertise continue to accelerate innovation and forge profitable partnerships.
“Fi Europe has always been the place where our global food & beverage community comes together to drive innovation and build the partnerships that shape our industry’s future,” says Yannick Verry, Brand Director — Fi Events Portfolio, at Informa Markets. “It’s the industry’s largest and most internationally-focused event, bringing together attendees from all over the world and enabling them to meet and do business with an enormous number and diversity of companies in one place. Paris creates the perfect backdrop for this milestone 30th edition — combining the city’s culinary heritage with our proven track record of empowering businesses to reach their true potential and build a sustainable food future.”
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Joseph Clarke
Editor, International Bakery
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