Anuga FoodTec

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

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Deutschland
Cologne
Anuga FoodTec

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 saf

ety and the entire range of innovations from all the areas associated with food production. It provides every solution for every food industry!

31/07/2026

🎤 EXHIBITOR VOICES | TOMRA Food

"We expect strong dialogue with partners and customers, and to exchange ideas on advancing food processing. Visitors will gain practical insights into improving yield, quality, and efficiency — discovering proven sorting solutions that support smarter, more sustainable operations." — Daiana Velcherean, Marketing Coordinator, TOMRA Food

At Anuga FoodTec 2027, TOMRA Food is looking forward to meaningful exchange with partners and customers — and to showing visitors how proven sorting technology can lift yield, quality and efficiency across food processing operations.

➡️ Discover TOMRA Food's full exhibitor story on the Anuga FoodTec website: https://bit.ly/3RI8oIr

📍Anuga FoodTec 2027 · Cologne · 23–26 February

30/07/2026

🌱 For years, heat loss in industrial baking was simply an accepted cost. Electrification is ending that.

As energy prices rise and sustainability rules tighten, thermal processes are being rebuilt around three levers: electrification, intelligent air management and digital process control. The numbers exhibitors are putting on the table are concrete.

🤖 Bühler's OptiBake induction waffle oven runs fully electric — potentially carbon-neutral on renewable power — with up to 50% lower energy use than conventional gas ovens; its TurbuBake Smart tunnel system cuts energy by up to 15%. GEA's CookStar First holds temperature variation across the belt to around 1°C (versus up to 6°C conventionally), trimming cooking times by 10–30%, lifting yield by up to 3% and cutting energy and water by up to 12% — all monitored in real time via SmartControl.

The common thread: energy-efficient and digitalised processes can no longer be treated as separate projects.

Electrification or smarter control — which is the more realistic first move for your ovens right now?

Read the full article in the Anuga FoodTec Magazine 👉 https://bit.ly/3SHU3fa
Research contributed by DLG e.V.

📍Anuga FoodTec 2027 · Cologne · 23–26 February

29/07/2026

🎤 EXHIBITOR VOICES | Handtmann

"It offers both exhibitors and visitors the unique possibility to explore new potential well beyond their own market environment. We expect valuable networking opportunities, new business contacts beyond our core industries, and expansion potential into new markets." — Harald Suchanka, CEO Handtmann Processing

For Handtmann, Anuga FoodTec 2027 is more than a trade fair appearance — it's a platform to connect far beyond the food processing industry itself. From new partnerships to fresh market opportunities, the show delivers value that reaches well past the exhibition floor.

➡️ Discover Handtmann's full exhibitor story on the Anuga FoodTec website: https://bit.ly/3RI8oIr

📍Anuga FoodTec 2027 · Cologne · 23–26 February

22/07/2026

🔒 Up to 120 metres per minute. No inspector in the world can check every product at that speed.

That's the reality on modern bakery and snack lines — and why sampling alone no longer cuts it. Andrew McGhie, Global Business Development Director at KPM Analytics, makes the case for 100% inline inspection: every item measured objectively, top and bottom, in real time.

🤖 Modern systems capture three images per piece — a high-res colour image of the top, one of the bottom, and a 3D height profile — all processed within a fraction of a second. They flag colour anomalies pointing to foreign material, dirt or grease from a line that wasn't cleaned properly, check fold, shape and filling position, and reject only the faulty piece without interrupting the flow. AI has lifted the image analysis to a new level.

McGhie's framing stuck with me: "Rejection is the insurance policy. The insights from full inspection are the tool for continuous improvement."

Sampling or 100% inspection — where does your line draw the limit today, and what's the barrier to closing the gap?

Read the full interview in the Anuga FoodTec Magazine 👉 https://bit.ly/4vK9uCe
Research contributed by DLG e.V.

📍Anuga FoodTec 2027 · Cologne · 23–26 February

21/07/2026

🤖 Monitoring a bakery line tells you what already happened. It doesn't tell you what's about to.

In continuous mixing and kneading, even the slightest deviation hits dough quality directly. Thomas Wangler, Team Leader for Automation Development at Zeppelin Systems, describes the shift that defines "Bakery 4.0": from reactive monitoring to predictive control — with data recorded and analysed at one-second intervals in the Codos continuous system.

⚙️ "AI-based models can detect subtle patterns and anomalies that would be virtually impossible to identify using traditional thresholds," says Wangler. The payoff: deviations caught before waste is produced or a line goes down.

Predictive vs. reactive — where is your line still catching problems only after the rejects show up?

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

📍Anuga FoodTec 2027 · Cologne · 23–26 February

17/07/2026

🌱 Up to 75% less energy — by changing how the air moves, not just how the product dries.

Drying is one of the most energy-hungry steps in food and pet food production. HARTER's approach is a closed air-loop system with targeted dehumidification and heat recovery: exhaust-air-free, with no emissions or odours, and no separate exhaust-air treatment to run.

⚙️ Because the loop is sealed, conditions stay stable and reproducible year-round — independent of outside temperature or humidity. For sensitive products like fruit, herbs or high-value pet food components, that means aromas and structure are preserved at a defined, uniform residual moisture. Compared with conventional drying, HARTER reports energy savings of up to 75%.

There's an investment angle too: systems like these can qualify for BAFA funding of up to 30%, plus accelerated depreciation — and existing dryers can be retrofitted rather than replaced.

Where does drying sit on your energy bill today — and is a closed-loop retrofit on your roadmap?

Read the full article in the Anuga FoodTec Magazine 👉 https://bit.ly/4v9Gxyx
Research contributed by DLG e.V.

📍Anuga FoodTec 2027 · Cologne · 23–26 February

15/07/2026

Sustainability in food production needed a dedicated stage. It now has one.

The Community Hub SUSTAINABLE at Anuga FoodTec 2027 is a dedicated community format for the conversations the food and beverage sector needs to have — on circularity, alternative packaging, alternative proteins and what sustainable production actually looks like at scale.

💧 Ecolab joins as sponsor of the Hub. In their own words:

"Ecolab is proud to be the exclusive sponsor of the Sustainability Hub at Anuga FoodTec. For food and beverage producers, resilience starts with water — a strategic asset that underpins hygiene, operational uptime, and food safety. Through this partnership, Ecolab is supporting a space for open dialogue, transparency, and collaboration to help manufacturers drive sustainable growth, improve performance, and strengthen food safety."

The Hub brings together experts, practitioners, and innovators through formats structured for real dialogue:

🔍Deep Dives: expert-led sessions on systematic sustainability solutions and best practice
🗣️ Fishbowl discussions: open rounds where the audience actively shapes the conversation
🫵🏻 BarCamps: participant-driven sessions with no pre-set agenda
🎤 Live Showcases: live demonstrations of innovations and technologies

A working space for the people actively navigating the sustainability transformation in food and beverage production.

👉 Discover the Community Hub SUSTAINABLE and its programme: https://bit.ly/3SPBoyb

📍 Anuga FoodTec 2027 | February 23–26 | Cologne
Navigate Complexity. Smart. Safe. Sustainable.

13/07/2026

🌱 The biggest efficiency gain from Pulsed Electric Fields isn't in the PEF step itself.

It's everywhere downstream. PEF is a non-thermal cell disruption technology (electroporation) that gently opens cell membranes using very little energy — and that improves mass and heat transfer through the rest of the line. In potato processing that means lower energy and water use, shorter frying and drying times, higher yield and reduced oil absorption.

⚙️ Dr Stefan Töpfl, Managing Director of Elea Technology, sees the bigger shift beyond potatoes: "PEF is less of a standalone application and more of a platform technology." For plant-based proteins, it shortens soaking and cooking times and lets manufacturers tune texture and water-binding through processing — not additives. A meaningful edge for clean-label concepts.

Where would opening the cell — not adding an ingredient — change your process first: yield, energy, or clean-label reformulation?

Read the full interview in the Anuga FoodTec Magazine 👉 https://bit.ly/4498iw5
Research contributed by DLG e.V.

📍Anuga FoodTec 2027 · Cologne · 23–26 February

09/07/2026

🔒 Printing a 2D code is the easy part. Making it readable at line speed — every time — isn't.

By the end of 2027, retail checkouts are set to become 2D-compatible in stages (Sunrise 2027). For food manufacturers that turns the humble barcode into a data carrier: GTIN, best-before date and batch number as the core, linked via GS1 Digital Link to the Digital Product Passport.

⚙️ Michael Tausch, Head of Strategic Sales – North at Domino Deutschland and member of the GS1 Expert Group on 2D Migration, is clear on the catch: "A printed symbol does not in itself constitute a reliable identification system." Camera inspection, verification and software integration are what make it the correct code on the correct product — enabling precise recalls, less food waste and direct consumer information.

His read on the industry: no full-blown panic yet, but the pressure to act is mounting — this is a now issue, not a distant one.

Are your lines already printing GS1 2D codes, or is best-before dating still the limit today?

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

📍Anuga FoodTec 2027 · Cologne · 23–26 February

06/07/2026

⚙️ Plant-based in large-scale bakeries isn't a recipe problem. It's an engineering one.

🌱 Europe's plant-based food and beverage market is set to grow from around $6 billion in 2025 to more than $10 billion by 2031. Vegan baking ingredients alone are projected to climb from $1.6 billion to roughly $2.7 billion by 2033. But that demand only converts to product if a reformulated dough runs reproducibly at high throughput — and that is where the recipe meets the production line.

Breads and rolls are often straightforward. Fine bakery goods are not. In brioche, muffins, cakes, creams and laminated doughs, egg, butter and dairy each do several jobs at once: aeration, emulsification, melt behaviour, freeze-thaw stability. Replace them with plant-based alternatives and a one-to-one ingredient swap rarely holds. Raw material system, recipe and process control have to be adjusted together.

🔧 The hardest cases are mechanical. In croissants and puff pastry, plant fats can soften under the rollers and bleed into the dough instead of separating the layers cleanly — addressed with satellite-roller technology and active cooling that keep the fat stable through processing. In burger buns and toast breads, higher water binding and stickiness reshape kneading, dividing and proofing, putting modern kneading and portioning systems in focus.

"With plant-based products you see how closely recipe, process control and machinery are linked. Digital tools can help make that complexity manageable at industrial scale," says Carola K. Herbst, Deputy Managing Director of the DLG Competence Center for Agriculture and Food.

Recipe-driven digital process control — increasingly backed by AI pattern detection across process data — is what turns a sensitive plant-based formulation into stable output. Anuga FoodTec 2027 puts exactly this on the floor, including the new Community Hub SMART on digitalising industrial production.

For bakeries reformulating at scale: is dough behaviour or line stability the bigger barrier on your production floor?

Research contributed by DLG e.V.

📍 Anuga FoodTec 2027 · Cologne · 23–26 February

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Messeplatz 1
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50679

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+491806578866

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