The Thaiger
Betagro THAIFEX 2026 spotlights ‘Serving Better Food to the World’ and global growth plans
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Betagro Public Company Limited (BTG) showcased its food portfolio and supply chain capabilities at THAIFEX – Anuga Asia 2026 under the theme Serving Better Food to the World, positioning the business as a Food Solutions Provider with end-to-end Whole Supply Chain Management covering product development, manufacturing, quality assurance, distribution, and market expansion.
Key facts
- Betagro Public Company Limited (BTG) showcased its food portfolio and supply chain capabilities at THAIFEX – Anuga Asia 2026 under the theme Serving Better Food to the World, positioning the business as a Food Solutions Provider with
- On international growth, Betagro projected 22% to 26% revenue growth from international business in 2026, driven by investment in facility expansion locally and globally
- At the show, Betagro highlighted new products aimed at modern consumers looking for convenience, quality and taste, across more than five categories
- In Asian-style frozen food, Betagro featured Soul Spice with Chicken Made Noodle, described as delivering nutritional value and high-quality protein from chicken meat and recognised as a Top Innovative Product at THAIFEX – Anuga Asia 2026
- Main ingredient products included three-flavour German sausages made with premium cuts and imported spices, with the Cheese Truffle flavour recognised at the IFFA-DFV Global Meat Product Awards 2025
Summary
At the show, Betagro highlighted new products aimed at modern consumers looking for convenience, quality and taste, across more than five categories. Specialised health food included INSPIRED care, developed with doctors and nutritionists from Siriraj Vittayavijai (SIVITT) and positioned for health-conscious consumers and people managing non-communicable diseases.
The showcase also included protein supplement beverages, including a clear high-protein drink, and dietary supplements, including blüüm, a vitamin supplement brand from Betagro Ventures developed by food scientists and nutritionists.