Dietmar Eiden, former vice president, Koelnmesse GmbH, previews what can we expect this year at Anuga FoodTec in an interview with European Baker & Biscuit.
What are this year’s main features, and what are some of the new entries in the fair’s agenda?
The concept of Anuga FoodTec can be described as “One for all, all in one”. The visitors experience the entire cycle of the suppliers in the production chain at the trade fair, in the course of which they experience both individual solutions as well as holistic, cross-process concepts across all production stages. This is valid for all food segments, and it applies worldwide. The depiction of the entire production chain across all F&B industries is, without doubt, one of the essential USPs of Anuga FoodTec.
Furthermore, the type of the presentations is also what distinguishes Anuga FoodTec: the visitors can follow the production live on-site. The big and spectacular exhibitor presentations show applications in action live. Whole production lines are set up and run throughout the duration of the trade fair; see, touch, live demonstrations – that is Anuga FoodTec.
We are anticipating around 1,700 companies from over 50 countries at the coming Anuga FoodTec, which will be a record number of exhibitors. In 2018, the largest participations will be from Italy, the Netherlands, Turkey and France, followed by Denmark and the USA. The visitors can look forward to joint participations from South Korea, Russia, Hungary, South Tyrol and India for the first time. One of the concrete changes at Anuga FoodTec 2018 compared to 2015 is, for example, the hall allocation. Because in line with the high interest from exhibitors, Anuga FoodTec is expanding its exhibition space once again in 2018 up to 140,000 square meters (+8%) and is additionally being staged in Hall 10.2 for the first time.
What machine demonstrations will be of interest for the bakery industry? What will the Robotik Pack line feature this year?
The Robotik Pack Line will pick up on the top theme resource efficiency this year. A packing line that is operated with only four bars instead of the usual eight will be installed at Anuga FoodTec. Normally, one calculates a reduction in the energy consumption of approximately 8% per bar of pressure saved so that the machine uses around 30% less energy than usual. Every day, around 1,000 products will be packed in the “Travel Snack Box” at the fair, and distributed to the visitors in order to vividly present the packing procedure; in short, Industry 4.0 as a live demonstration.
Generally, live presentations are an essential feature of Anuga FoodTec. The exhibitor presences are really impressive. Seeing the machines live and in operation provides our visitors with true added value. To facilitate their trade fair planning, we are currently asking all exhibitors when they will be presenting their machines live. We will summarize this information in a database that the visitors can call up under www.anugafoodtec.com/events. The database will eventually contain all solutions for the bakery sector, prior to the show.
What are some of the key concepts to be put forth at the opening conference, “Resource Efficiency – Challenges and Opportunities”?
Due to its extraordinary significance for the food and beverage industry, the focus of Anuga FoodTec 2018 is going to be on the key topic resource efficiency. Our visitors will be offered numerous opportunities to address in-depth this theme that is highly relevant for the entire industry, and which is at the same time very complex. Corresponding to the importance of this topic, the opening conference of Anuga FoodTec is also dedicated to the theme of resource efficiency.
During the opening conference “Resource efficiency – challenges and opportunities” on March 20, the experts Prof. Dr. Michael Braungart, Prof. Ruud Huirne, Prof. Pierre Pienaar and Prof. Alexander Sauer will each examine key points of this topic in their speeches. These include the effective and efficient design of the value chain process, where material, energy, staff and capital is optimally implemented. Options for the best possible usage of resources will be presented – for more sustainability, less environmental pollution and cost-saving in a wide range of company sections. The opening conference is scheduled to take place from 2:00 to 4:30 p.m. on March 20, in the Europasaal of the Congress Centre East. It is possible to register for the conference via our website.
Safety and analytics are important issues for the food industry. How will they be reflected at the fair?
That is right. Food safety and food analytics are key elements of the food industry. Accordingly, this topic plays a central role at the leading international supplier trade fair of the food and beverage industry. Around 340 exhibitors will present the latest solutions from the food safety and quality management section. How can high product safety be guaranteed despite increasingly faster production processes? Which foreign bodies and contaminations can I determine? Is the product that was delivered to me really a regional specialty, or was it produced somewhere totally different? Quality managers, laboratory directors, production and plant managers, product developers, executive directors, buyers and decision-makers from the research and development sectors can find tools to answer these questions at Anuga FoodTec, predominantly in Hall 5.2.
What are the most important trends and changes in the bakery and confectionery sectors, to be showcased at the stands this year?
The supplier industry in the bakery sector provide solutions also in touch with consumer trends, and these will be demonstrated at Anuga FoodTec. One development is, for example, that consumers are becoming increasingly more demanding. The main priority here is, among others, the fact that foodstuffs are safe and thus present no risk to health. This also applies to the same extent for organic, vegan and vegetarian products. The food manufacturers can only guarantee that no foreign bodies are contained within the products, for instance, or that the sell-by-dates of the products can be extended thanks to the latest packing techniques without changing the foodstuffs in themselves, if the latter can also be processed using the latest technology. The trend towards more individual packing, packing for single households and products and snacks-to-go in the packing section are also important themes within the bakery sector and will be featured at Anuga FoodTec.
The organization of trade fairs in general, and thus also that of Anuga FoodTec, is extremely complex, because for the development and successful implementation many teams have to work closely together. Of course, the most important thing is to understand how the industry ticks and how it is further developing. Only then can we develop a product that is highly relevant for the industry. This point equally applies for the concept of a trade fair as for the development of a product in the industry. Once the concept for the trade fair is finalized, the tasks include among others the exhibitor acquisition and the proactive addressing of other target groups, such as sponsors, visitor promotion and the continual communication with all of the target groups that are relevant for the fair. An important element of the organization is generally the provision of services and information. It is about providing the different market participants across the customer journey with the information that is relevant for them at the right point in time via the right channel. The aim at the trade fair itself is to create product experiences that offer our customers added value.
What industry trends with an impact on Europe’s bakery scene can we expect to see showcased this year at the exhibitor stands?
Resource efficiency is the key theme of Anuga FoodTec and, of course, also extremely beneficial for the bakery sector. How can I reduce my energy consumption, whether it be for the kneading, baking, cooling/freezing or packing of the goods? The visitors will find numerous solutions answering this question at Anuga FoodTec.
You can read more in our print magazine European Baker & Biscuit (Jan/Feb 2018)!