Anuga FoodTec

Name: Anuga FoodTec
Address: Messeplatz 1, Cologne, 50679, DE
Telephone: +491806578866

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Anuga FoodTec is the world's leading supplier fair for the food & beverage industry.
📍Cologne, Germany: 23-26 February 2027

As the leading global trade fair, Anuga FoodTec is the most important driving force of the international food and beverage industry again. It is the only trade fair in the world that covers all aspects of food production. The industry presents its innovations and technological visions at Anuga FoodTec – from processing, filling and packaging technology to packaging materials, ingredients, food safety and the entire range of innovations from all the areas associated with food production. It provides every solution for every food industry!

29/10/2026

🎤 EXHIBITOR VOICES | Carl Aug. Picard GmbH

"With its theme of 'Smart, Safe and Sustainable', the trade fair is helping to kick-start the future. Planning ahead now ensures direct access to expert knowledge on an equal footing, providing a lasting and reliable foundation for improving plant availability in the years to come." — Lea Sarah Ludwig & Salvatore Cutaia Mesa, Sales Administration Coordinator, Carl Aug. Picard GmbH

For Carl Aug. Picard GmbH, that Smart, Safe and Sustainable theme lines up directly with their own pitch: precision components that keep extruders running longer and safer.

➡️ See Carl Aug. Picard's full exhibitor story on the Anuga FoodTec website: https://bit.ly/3TdRuSy

📍Anuga FoodTec 2027 · Cologne · 23–26 February

28/10/2026

🌱 Every year, milling leaves behind roughly 160 million tonnes of wheat bran. Most of it ends up as animal feed.

Researchers at KTH Royal Institute of Technology in Stockholm have shown it can become something more valuable: a food ingredient. They turned bran into tunable hydrogels that combine dietary fibre and plant protein, the first time a plant protein (wheat gluten) has been built into bran-based gels rather than an animal one.

⚙️ The breakthrough is where bran usually fails: mouthfeel. Instead of the rough, fibrous texture that keeps bran out of most foods, enzymatic crosslinking turns its arabinoxylan fibre into a smooth, self-standing gel. It can work as a thickener, stabiliser or texturiser, with potential in plant-based meat and dairy alternatives, high-fibre snacks, sauces and sports or medical nutrition. Early tests suggest the method also transfers to pea and soy protein.

"This could add new value to agricultural side streams that are already produced in huge amounts but not used in human food," says Francisco Vilaplana, professor of glycoscience at KTH.
It is a concrete example of the circular economy moving from idea to ingredient, and of side streams becoming a competitive raw material rather than a disposal cost.

Which of your side streams could become an ingredient instead of waste?

📍Anuga FoodTec 2027 · Cologne · 23–26 February

27/10/2026

🎤 EXHIBITOR VOICES | Schomaker Convenience Technik GmbH

"The trade fair is viewed as the world's leading platform for food and beverage technology, with more than 1,300 exhibitors and around 40,000 trade visitors from more than 130 countries. It therefore already pays now to plan your visit." — Wolfgang Pöttker, Assistant to the Management, Schomaker Convenience Technik GmbH

For Schomaker Convenience Technik GmbH, that scale, over 1,300 exhibitors and roughly 40,000 trade visitors from more than 130 countries, is exactly why planning ahead pays off.

➡️ See Schomaker's full exhibitor story on the Anuga FoodTec website: https://bit.ly/46MKakl

📍Anuga FoodTec 2027 · Cologne · 23–26 February

26/10/2026

🌱 Packaging has long been treated as a throwaway cost. Rising fees, volatile material prices and labour shortages are turning it into infrastructure.

Tosca argues the single-use model is becoming a structural risk: it depends on constant material inputs, manual handling and repeated disposal, all exposed to price swings and waste costs. Reusable plastic packaging shifts the maths from cost-per-unit to a more predictable cost-per-use, with durable assets circulating across many cycles.

⚙️ Pooling makes that work at scale: assets are collected, inspected, cleaned, repaired and redeployed, so packaging behaves like a service rather than a one-off purchase. Standardisation helps too, enabling automation, steadier loads and less damage and handling variability.

Regulation adds urgency. Extended Producer Responsibility (EPR) schemes and the EU Packaging and Packaging Waste Regulation (PPWR) put weight on reuse, durability and traceability, raising the cost and reporting burden on single-use. Reuse cuts waste at source and supports the traceability these rules expect. There is a workforce angle too: 76% of supply chain and logistics leaders report staff shortages, and standardised reusable handling can ease some of that load.
"Packaging has long been treated as a consumable cost, but that model is becoming harder to sustain," says Laurent Le Mercier, EMEA President at Tosca.

Is packaging still a line-item cost in your operation, or already part of the infrastructure?

👉 Read the full article in the Anuga FoodTec Magazine: https://bit.ly/4zUKgmh
Research contributed by DLG e.V.

📍Anuga FoodTec 2027 · Cologne · 23–26 February

23/10/2026

💧 Nearly a third of the EU population faced water scarcity at some point last year. In food and drink, water has become a production factor in its own right.

The European Environment Agency reports that in 2023, water scarcity hit 28% of the EU's land area and 32% of its population for at least a quarter of the year. Europe's response sets a clear order of priority, "Water Efficiency First": cut demand, improve efficiency, reuse where possible, and expand supply only as a last resort.

⚙️ The savings are already on the floor. GEA Group's Centrifuge Water Saving Unit cuts separator cooling water by up to 99.9%; at Austrian dairy SalzburgMilch GmbH that adds up to more than 5 million litres a year across its new line. Alfa Laval's Optiwia returns separator cooling water for reuse, up to 70% less consumption, around 458,000 litres a year for one French drinks maker. Cleaning is another big lever: new rotary jet cleaning heads cut one US brewery's tank-cleaning water by 17%, roughly 5.7 million litres a year.

Where reuse needs treatment, quality is matched to the use: cooling and process water have different requirements from water used as an ingredient. At Belgium's Omer Vander Ghinste Brewery, Veolia is combining a membrane bioreactor, anaerobic treatment and reverse osmosis to recover 70% of brewing water for cooling and cleaning, while turning the organic load into biogas, for an expected 548 tonnes of CO₂ saved per year.

The connective tissue is data: sensors that track consumption and quality and steer cleaning and treatment by actual need.

Water is climbing the priority list. Where is your biggest untapped saving: processing, cleaning, or reuse?

👉 Read the full article in the Anuga FoodTec Magazine: https://bit.ly/4zUijLv
Research contributed by DLG e.V. - German Agricultural Society

📍Anuga FoodTec 2027 · Cologne · 23–26 February

22/10/2026

🎤 EXHIBITOR VOICES | Thermal Process Systems B.V.

"Anuga FoodTec is a highly international meeting place for the food industry, bringing together European and global customers seeking innovation and suppliers. Being present is essential to stay involved in future projects and industry developments." — Rik Valk, Managing Director, Thermal Process Systems B.V.

For Thermal Process Systems B.V., staying visible in a niche market like thermal processing means showing up where the decision-makers actually are, not waiting for them to find you.

➡️ See Thermal Process Systems' full exhibitor story on the Anuga FoodTec website: https://bit.ly/4rgSthD

📍Anuga FoodTec 2027 · Cologne · 23–26 February

21/10/2026

🤖 AI found nearly 500,000 meals' worth of edible food heading for waste, and got it to people instead.

Over a 16-month UK pilot, Nestlé and a nine-partner consortium used Zest's AI to map food waste on production lines in real time, connecting data that had been stuck in separate factory systems. The result: 499,863 meals redistributed, reaching 94,133 people through 787 charities and community groups.

⚙️ The operational case is just as strong. The AI-led process halved the time needed for manual waste analysis and quadrupled the surplus identified and redistributed. On one line, 4.8 tonnes of edible surplus were redirected from animal feed to human consumption, lifting revenue from that surplus 15-fold. The work was backed by a £1.9 million Innovate UK BridgeAI grant.

For context, UK food manufacturers generated around 2.1 million tonnes of food waste and surplus in 2021, much of it invisible inside fragmented data.

"While some surplus in manufacturing is inevitable, leaving it unmanaged is a choice the industry can no longer afford to make," says Dini McGrath, Founder and CEO of Zest.

If you could see your line's waste in real time, what would you tackle first: the losses, or the redistribution?

The findings are set out in the Sustainable Ventures white paper "On the table," and this is exactly the Smart-meets-Sustainable ground of Anuga FoodTec 2027.

📍Anuga FoodTec 2027 · Cologne · 23–26 February

20/10/2026

🎟️ The ticket shop for Anuga FoodTec 2027 is now open.

Food and beverage production keeps getting more complex: tighter regulation, new raw materials, and rising cost and energy pressure. From 23 to 26 February 2027, Anuga FoodTec brings the international food tech network to Cologne to make that complexity manageable, across the entire process chain and along three clear lines: Smart, Safe and Sustainable.

Over the coming months we will share new exhibitors, more of the programme, and practical tips for planning your visit. Securing your ticket now is the simplest first step.

👉 Get your ticket: https://www.anugafoodtec.com/trade-fair/tickets/buy-tickets/?utm_source=facebook&utm_medium=social_owned&utm_campaign=Ticketshop

📍Anuga FoodTec 2027 · Cologne · 23–26 February

19/10/2026

🤖 Imagine saving your best-ever production run, then letting AI flag the moment a new batch starts drifting from it.

That is the "Golden Batch" idea, and it captures where process monitoring is heading: from watching a process to predicting it. The DLG Food Sensory Analysis Trend Monitor 2025 points the same way, seeing real potential in digitalisation and AI for inline quality.

🔒 The foundation is measuring quality during the process, not after it. Endress+Hauser puts multi-parameter sensors inline, digitalises the signal at the sensor (Memosens), carries it to the field over Ethernet-APL, and adds Heartbeat diagnostics for verification. AI then filters the signal from the noise, spots patterns and anomalies, and compares each run against that Golden Batch reference.

It already pays off in practice. At the Flensburg Brewery, a Fermentation Monitor tracks extract and fermentation values continuously in the tank, and inline-controlled CIP cleaning saves water, energy, cleaning agents and time. The honest hurdle is usually the data environment: siloed systems, missing interfaces, and open questions on cloud and security.

"AI detects at an early stage if the process is heading in an undesirable direction," says Pirmin Lickert. He and Tim Schrodt point to soft sensors and digital twins as the next step, from monitoring toward genuine prediction.

Monitoring or predicting: where is your line today, and what is blocking the next step?

👉 Read the full interview in the Anuga FoodTec Magazine: https://bit.ly/4Bktuia
Research contributed by DLG e.V.

📍Anuga FoodTec 2027 · Cologne · 23–26 February

16/10/2026

🎤 EXHIBITOR VOICES | stela Laxhuber GmbH

"Anuga FoodTec 2027 brings together the most important innovations of food technology in one place. Those who want to recognise trends early, discover new solutions and establish valuable contacts should already note the dates in their calendar today." — Christian Seibold, Sales Manager, stela Laxhuber GmbH

For stela Laxhuber GmbH, marking the date early means more time on-site to actually talk drying technology, instead of catching up on it after the fact.

➡️ See stela Laxhuber's full exhibitor story on the Anuga FoodTec website: https://bit.ly/4dAHCJx

📍Anuga FoodTec 2027 · Cologne · 23–26 February

Adresse

Messeplatz 1
Cologne
50679

Telefon

+491806578866

Website

https://bit.ly/AFT_Facebook_Link

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