Not only does technology have to improve product quality and efficiency, but it also needs to be more scalable, flexible and adaptable for the future. With the upcoming Anuga FoodTec, the latest technological innovations must focus on three main trends.
Digitalisation, sustainability and individualisation have taken industries by storm, especially in the F&B sector, where the goal of sustainable redesign has never been more urgent than today.
"Globally, we are seeing innovations of completely different kinds in process technology. This diversity is also reflected on the Cologne fair grounds at the exhibitors' stands", said Matthias Schlüter, Director of Anuga FoodTec.
Mixers are the workhorses of the food industry, and where a simple batch mixer was sufficient 15 years ago, the market is now more dynamic.
At Anuga FoodTec, attendees will find various models that can be adapted to the respective requirements, like the trajectory mixers, which introduce the shear forces through the mass's inertia through programmable trajectories.
The stirrers, kneaders, mixers, extruders, homogenisers and heat exchangers at the fair are also precisely coordinated to form a complete network line.
Recipe and batch management software is also essential in making planning and controlling fully automated production possible. User-friendly designs ensure the process's safe and intuitive operation and respond to the need for more skilled workers in the industry.
The optimisation of production processes occupies a lot of space at Anuga FoodTec, elevating production to the latest standards and optimising the harmonisation of human beings, machines, and processes.
Comprehensive sustainability management can be achieved at the central point of the plant control system. This allows for automation throughout the production process.
Food manufacturers are challenged to improve efficiency while ensuring product quality. Non-thermal preservation processes are trending at Anuga bundled under "Minimal Processing".
New application areas in food processing are constantly arising for pulsed electric fields (PEF), primarily used to date with vegetables and fruit. The process can be combined with conventional drying methods, increasing the dried products' attractiveness with reduced water and energy consumption.
The technology has recently promised great potential for the manufacture of wine or native olive oil.
"This overarching perspective of Anuga FoodTec on developments of the industry thereby helps with reaching investment decisions for new technologies", Matthias Schlüter.
Anuga FoodTec takes place from the 19th to the 22nd of March this year. Prominent guests, interactive forums, panel discussions and lectures, special events, guided tours, and the International FoodTec Award 2024 presentation will complement the exhibition programme.
