Feeding the Future:
The Global Landscape of Meat, Poultry & Seafood
As global demand grows and priorities shift, shaped by changing dietary habits, sustainability goals, and smarter supply chains, the meat, poultry, and seafood industries are changing and adapting rapidly. The global meat market is set to exceed $1.3 trillion by 2027, with Brazil, the U.S., Australia, and India emerging as top producers and exporters. In poultry, countries like Thailand and Turkey are seeing strong growth, while the seafood sector is thriving with innovation — led by Norway, Vietnam, and Ecuador in both wild catch and aquaculture.
Gulfood 2026 brings this dynamic landscape to life, with hundreds of exhibitors across these industries showcasing premium cuts, halal-certified products, sustainable sourcing solutions, and next-gen processing technologies. With a dedicated logistics zone focusing on cold chain, traceability, and efficient transport, the show connects you with reliable partners across the entire protein journey.
Discover market-leading trends, meet the world’s top suppliers, and unlock unmatched business opportunities — only at Gulfood 2026.
CONNECT WITH MEAT & POULTRY EXHIBITORS
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Exhibitor NameHallStandCountry
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Hall 3C3-38Brazil -
Hall 3G3-8Türkiye -
Hall 3B3-50Brazil -
Hall 3E3-40Brazil -
Hall 3D3-45Brazil -
Hall 3C3M-32Brazil -
Hall 3F3-2, B2-21United Kingdom -
Hall 2F2-51Türkiye -
Hall 4401India -
Hall 3F3-20Oman
MEAT & POULTRY PRODUCTS TO SOURCE ON THE SHOW FLOOR
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A shorter-bone version of the tomahawk or rib cut, retaining rich marbling and intense flavour from the rib section. Perfect for slow roasting, smoking, or grilling. Often served as a centerpiece roas ... -
A ribeye steak with the rib bone left long for dramatic presentation. The cut includes significant marbling and is highly flavourful. Best suited for grilling or oven roasting; often cooked as a showp ... -
Taken from the back of the body, which includes both the striploin and tenderloin. The source of T-bone and porterhouse. Grilled or broiled as T-bone or porterhouse steaks; also used for roasting. 1 p ... -
The most tender cut, taken from the central spine region of the body. It has a buttery texture and mild flavour profile. Perfect for fillet steaks, medallions, or chateaubriand. Often grilled, pan-se ... -
Premium Live Stock -
Live stock Premium Dorper -
A premium ribeye cut taken from the rib section (ribs 6-12) Known for exceptional marbling, tenderness, and rich flavour.Used for ribeye steaks, grilling, or slow roasting.Ideal for high-heat cooking ... -
A long, boneless cut from the back, located near the tenderloin. Features a perfect balance between marbling & tenderness. Ideal for grilling, pan-searing, or broilinh; commonly used for steaks like N ... -
A premium wether ( castrated male) Merino Sheep, prized for its lean and tender meat -
Spiced sausages -
Spicy sausage -
Soft and tender beef perfect for steaks -
JJuicy beef cut ideal for grilling -
Nutritious and Iron rich Lamb Liver, perfect for pan frying or pates -
Boneless Lamb Leg pieces, perfect for grilling, skewers and marinated dishes -
A rich meaty cut from the lower leg best suited for slow-cooked dishes -
A juicy and tender cut with bone intact, great for grilling or pan-searing -
A rich meaty cut best suited for slow-cooked dishes -
A Premium cut featuring tender, meaty ribs, perfect for grilling or raroastingt -
Premium Quality Whole South African Lamb -
Premium Quality Whole Australian Lamb, fresh and chilled for optimal flavor -
Chicken Sausage Series – A Philippine Favorite! -
A timeless delicacy with a refined twist, Turkey Pâté with Dried Plums showcases the gentle richness of turkey enhanced by the natural sweetness of sun-dried plums. Smooth, sophisticated, and exquisit ... -
Canned Turkey Breast in Own Juice -
A bold reinterpretation of a gourmet classic, Spicy Duck Pâté with Liver combines the silky richness of duck liver with a tantalizing blend of spices. The result is an indulgent yet piquant experience ... -
A feather-light yet exquisitely rich creation, Mousse de Foie Gras offers an ultra-smooth, melt-in-your-mouth texture that embodies pure decadence. With its refined balance of flavors and delicate air ... -
A truly opulent offering, Duck Pâté with Foie Gras blends the finest duck meat with the unparalleled luxury of foie gras. The result is a velvety, indulgent pâté with an exceptionally smooth texture a ... -
A sophisticated balance of savory and sweet, Duck Pâté with Cranberries harmonizes the deep, rich flavors of duck liver with the delicate tartness of hand-selected cranberries. Crafted for an elegant ... -
The pinnacle of indulgence, Duck Liver Pâté in Fat is a rich and velvety creation designed for true connoisseurs. The luxurious depth of duck liver is enhanced by a delicate layer of fat, ensuring a s ... -
Canned Duck Breast in Own Juice
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Singapore’s Food Agency approved sale of cultured chicken, marking a global milestone in lab-grown meat commercialization.
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Rising demand for flexitarian diets accelerates plant-based meat innovation.
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New regulations to improve living conditions for livestock aim to boost sustainability and consumer trust.