WOFEX 2026: Global Pacific reshapes the food service industry

MANILA, Philippines — The World Food Expo (WOFEX) Manila 2026 was held from July 29 to August 1 simultaneously at the World Trade Center Metro Manila and the SMX Convention Center Manila, both in Pasay City.

Over the past 26 years, WOFEX has become the Philippine food service industry’s largest and most comprehensive trade exhibition.

For bakery and restaurant operators across the country, running a food business has become increasingly challenging. With the peso-dollar rate nearing the P62.00 to US$1 mark, imported ingredients continue to become more expensive while consumers remain cautious about spending.

Operators are under pressure from both ends—raise menu prices and risk losing customers, or cut costs at the expense of product quality.

Rather than simply reacting to these market conditions, Global Pacific Distribution Network Corp. is taking a different approach. At WOFEX 2026, the Cebu-based company showed food service operators that protecting margins doesn't have to mean compromising on quality.

Global Pacific has developed a central ordering system designed to address the different needs of professional kitchens, bakeries, hotels, cafés and restaurants. Its portfolio brings together globally recognized brands alongside proprietary solutions, giving operators the flexibility to choose products that match both their quality standards and budget. 

The pressure is especially evident in the baking industry, where the sharp increase in imported butter prices has significantly affected production costs. Instead of encouraging bakers to downgrade to lower-quality alternatives, Global Pacific has introduced what it describes as the country's first butter equivalent under its Bravo brand—developed to deliver the functionality of butter while helping improve cost efficiency.

Chef Buddy Trinidad, president of the Pastry Alliance of the Philippines, believes the product addresses a gap many professionals have been struggling with. "I'm really glad Global Pacific brought this kind of forward-thinking solution to the market,” he said.

Restaurants face a similar challenge. Managing food costs while meeting diners' expectations has become more difficult as ingredient prices fluctuate and consumers become increasingly value-conscious. Chef Bruce Lim—a Le Cordon Bleu-trained chef, restaurateur and former television host—demonstrated practical ways operators can build profitable menu offerings using Global Pacific’s Sunny Farms products during WOFEX 2026.

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