Yushengji exhibits at SIAL 2026 in Paris — 17–21 October, Parc des Expositions de Paris-Nord Villepinte, Hall 6A, stand N 027. This page sets out who we are, what we bring to the stand, and how we work with fried and prepared food producers who sell into the EU.
Short answer
Yushengji (Shandong Yushengji Food Co., Ltd.) exhibits at SIAL 2026, Paris — the international food exhibition running 17–21 October 2026 at Parc des Expositions de Paris-Nord Villepinte. Find us at Hall 6A, stand N 027.
We make customised compound seasoning for fried and prepared food: marinades, hydration solutions, coating powders and sauces — developed against your raw material, your line and your target market, not sold from a catalogue. We hold BRC, IFS, ISO 22000, HACCP, Halal and US FDA registration, which is the paper side of shipping seasoning into EU food plants.
If you buy seasoning for fried chicken, poultry products or coated snacks — in France, elsewhere in the EU, or in markets you supply from Europe — bring your product brief and your line parameters. The conversation at the stand starts from your process, and it ends with a trial proposal, not a price list.
01What SIAL 2026 is, and why it matters for seasoning buyers
SIAL Paris is held every two years at Parc des Expositions de Paris-Nord Villepinte (82 Avenue des Nations, 93420 Villepinte, France). The 2026 edition runs 17–21 October. By the fair’s own published figures it spans more than 210,000 m2 of exhibition space, with over 7,500 exhibitors and more than 160,000 professional visitors. Those are SIAL’s numbers for the event itself — we cite them so you know the scale of the room, not as our own results.
For a seasoning buyer, the practical value of SIAL is density: in one hall system you can compare ingredient suppliers, coating specialists and spice houses side by side, taste samples, and put process questions directly to the people who formulate. That is exactly the conversation we prepare for at the stand — not a brochure handover.
| SIAL 2026 — key facts | Detail |
|---|---|
| Dates | 17–21 October 2026 |
| Venue | Parc des Expositions de Paris-Nord Villepinte, 82 Avenue des Nations, 93420 Villepinte, France |
| Frequency | Every two years |
| Exhibition space | 210,000+ m2 (SIAL published figure) |
| Exhibitors | 7,500+ (SIAL published figure) |
| Visitors | 160,000+ (SIAL published figure) |
| Yushengji stand | Hall 6A, stand N 027 (China pavilion) |
Fair-scale figures are SIAL’s own statistics for the exhibition. They describe the event, not Yushengji’s performance.
02Where to find us: Hall 6A, stand N 027
Our stand sits inside the China pavilion in Hall 6A. The fascia board reads Qingdao Yushengji Trading Co., Ltd. — 6A N 027, which is the number to look for on the floor plan. The trading entity handles export contracting; production runs at Shandong Yushengji Food Co., Ltd. in Zhucheng, Shandong — the plant whose capacity and certificates are set out below.
One correction to our pre-show material
The booth poster we circulated before the fair printed “Hall 6A MT12”. The fascia board issued on site reads 6A N 027, and that is the number visitors actually used. If you are following an older copy of the poster, go by 6A N 027.
Practical advice for the meeting: bring the three things that decide whether a seasoning supplier can actually serve you — your raw material specification (species, cut, fresh/frozen state), your process window (tumbling or injection, marinating time, coating line type, fry or oven set points) and your target market’s requirements (halal, label constraints, sodium targets). With those on the table, we can tell you at the stand which of our four product families applies and what a trial would look like.
03What we bring to Paris: four product families, one process logic
We are not a trader and not a generalist spice house. We manufacture compound seasoning for one kind of customer: fried and prepared food lines — which is why our range groups into four families that map directly onto a production process.
| Product family | What it does on your line |
|---|---|
| Marinades | Authentic, repeatable flavour for marinated raw and pre-cooked products; formulated around your tumbling or injection process and your salt/phosphate targets. |
| Hydration solutions | Water-binding and yield improvement for processed poultry — texture first, then flavour, so the bite survives freezing, storage and reheating. |
| Coating powders | Pre-dusts, batters and breadings engineered for adhesion and crispness that holds through frozen distribution and final reheating. |
| Sauces | Rich, flexible sauce bases for glazing, dipping and tossing applications, adjustable in viscosity and heat level. |
These families do not work in isolation. On a standard marinated fried chicken line, our manual’s baseline is: per 100 parts chicken raw material, marinade 5–7 parts, hydration/functional ingredients at the specified dose, corn starch 5–8 parts and ice water 10–15 parts; vacuum tumbling at −0.08 MPa for 50–80 minutes; static marinating 0–4 °C for at least 8 hours; then coating, cooking and freezing to a core temperature of −18 °C. That ratio is a starting point for a trial on your material, not a universal recipe — which is precisely what we come to Paris to discuss.
04How we work with EU buyers: the customisation path behind the stand
Exhibiting at SIAL is the middle of a process, not the start of a pitch. Here is the path we run with every new customer, and what each stage requires from both sides.
- Brief and constraints. You describe the product, the line and the market. We check feasibility against your raw material and process — including what we cannot promise from a distance.
- Formulation direction. Our R&D proposes a base formulation within your cost band and your label constraints (allergens, additive classes, sodium).
- Sample and bench trial. You receive samples for your kitchen or pilot line. We agree the evaluation criteria in writing before the trial, so the result is measurable.
- Line trial on your equipment. Where a number matters — yield, adhesion, oil pickup, hold time — we measure it on your line. We do not quote those numbers from our own plant.
- Industrialisation and documents. Locked specification, QC gates, and the certification and export paperwork your market requires.
The paperwork side is not an afterthought for EU buyers. Our certifications are audited assets with numbers you can verify, listed in full in the footer of this page and on the qualification page of this site. Ask for them at the stand — we hand over copies, not slogans.
05Why our booth claims are checkable
Trade-fair conversations run on trust, and trust at a food exhibition is verifiable paperwork. Three claims we make at the stand, and how you can check each one:
- “We manufacture, not trade.” Our plant: 21,000 m2, 30+ automated lines, 50,000 t annual design capacity, 5,000 m2 warehouse, 20+ R&D specialists. Factory visit arranged through the export team — we encourage it.
- “We are certified for EU-bound supply.” BRC (10010964), IFS (92957), ISO 22000 (001FSMS2300493), HACCP (001HACCP2300562), Halal (7244240000), plus US FDA registration (12585845698) and the export food production enterprise filing (4000/17071). Certificate numbers are printed here and on our documents, so you can verify them with the issuers.
- “Customisation is the product.” Our SKU system itself is built around customisation: marinades (GSMR), coating powders (GSPD), batter premixes (GSCT), sauces (GSPA/GSSA), batter-and-breading systems (GSWP) and functional ingredients (GSCP) — each formulated against a customer’s line, not picked from a shelf.
One honest caveat about timing
Certifications expire and are re-audited on cycles. At the time of writing, our IFS certificate (92957) carries an expiry date of 7 October 2026 and the BRC certificate (10010964) expires 10 November 2026; re-assessment is part of the normal audit cycle. If certification currency is a gating item for your vendor approval, ask us at the stand for the current, valid certificates — we will show you the documents as they are, not as a marketing slide would have them.
Frequently asked questions
When and where is SIAL 2026, and where is the Yushengji stand?What does Yushengji manufacture?Can you supply seasoning into the EU market?We missed the fair. Can we still get samples and a trial?What is your minimum engagement for custom formulation?Do you sell standard catalogue products at the fair?
Missed us at SIAL? The conversation does not end with the fair
Whether we shook hands at Hall 6A, stand N 027 or you are reading this afterwards: send us your product, the volume you run and the market you ship to. We will come back with a formulation direction and a trial proposal — and if a number matters to your decision, we will measure it on your line rather than quote it from ours.Request a sample and a trial proposal