FOOMA Japan 2025, an exhibition bringing together companies and technologies in the food processing business, will be held at Tokyo Big Sight’s East Exhibition Halls in Koto Ward from June 10 to 13.
The exhibition, organized by the Japan Food Machinery Manufacturers’ Association, will showcase more than 5,000 solutions from over 1,000 exhibitors.
The theme of this year’s exhibition, now in its 48th year, is “Touch FOOMA, Taste the Future.” At a news conference on April 3, Minoru Onoe, chairperson of the FOOMA Japan 2025 Exhibition Committee, explained the theme, saying, “It embodies our hope that visitors will experience the innovation of cutting-edge food processing technologies and get a taste of the future of food culture.”
The categories covered at FOOMA encompass every stage of food manufacturing, from food processing to packaging and logistics, showcasing machinery and technologies that support the industry in various aspects, including automation, hygiene, quality control, sustainability and intellectual property.
Onoe said the number of exhibitors in robotics, the Internet of Things, food technology and environmental solutions has grown in recent years.
Among the latest machinery on display will be rice-processing machines, such as sushi robots and rice ball lines, slicers that are ideal for thinly slicing meat for shabu-shabu and sukiyaki, and the newest vacuum fryers for healthier fried foods — all useful for serving Japanese cuisine.
In addition to the exhibition booths, the event will feature presentations by participating companies, the announcement of the 2025 FOOMA Award, which recognizes outstanding food machinery and equipment; seminars and symposiums hosted by companies, research institutions and academic societies; and the Startup Zone.
Of the 30 companies exhibiting in the Startup Zone, 12 are first-timers. This zone will showcase how cutting-edge technologies are being applied to food production, such as artificial intelligence and quantum computing for optimizing inspection and production management, 3D printing for food design, sustainable recycling, work support technology and new production methods, such as land-based aquaculture and indoor agriculture.
The open-air FOOMA Tokyo Bar, located just outside the exhibition hall, will feature a wide array of food and drink options. Alongside roughly a dozen stalls from local Koto Ward stores, 10 food trucks will present a variety of dishes and desserts highlighting items from a list of “50 Sustainable Future Ingredients,” such as seaweed and mushrooms.
Last year, FOOMA attracted 113,777 visitors, including 5,541 from abroad. This year’s exhibition will offer support measures to bridge the language barrier.
In addition to information about the exhibition itself, the English-language official web magazine offers insights into global trends in Japanese cuisine and Japan’s food processing technologies.
At the venue, exhibitors with foreign language skills will wear badges showing the languages they speak, and the Global Information Desk will be staffed with multilingual personnel fluent in English, Chinese and Korean. Multilingual AI translation machines will also be available. Additionally, presentations by exhibitors will be archived and streamed in multiple languages.
