Bakery Companies Present Innovations at Snackex 2017

Snackex is the only 100% focused savory snacks and snack nut event in Europe, with an important component of baked goods. The show has started June 21 and continues today, in Vienna, Austria.

Organized by the European Snacks Association (ESA), the event provides opportunities for industry professionals to buy, sell and network with top management, qualified buyers and key decision-makers. Attendees have opportunities to interact with like-minded individuals at the exhibition and during the social functions that are an integral part of the event.

Exhibitor highlights

Traditionally known as a manufacturer of machines for wafer, waffle, cone and cake production, Haas has meanwhile added savory snacks to its range. Recently, the company started offering solutions to snack food manufacturers of salty and savory products.

All three Haas Group brands Franz Haas, Haas-Meincke and Haas-Mondomix are showcasing latest technology at Snackex. Demonstrating the manual wafer baking machine HZ-WA TURTLE in live baking sessions and using various ingredients, a wide range of texture and flavor profiles are introduced to visitors.

Baker Perkins introduces a new generation of extrusion equipment for the snacks industry. The SBX Master twin-screw extruder range for snacks has been re-designed and a new preconditioner added to the range to increase flexibility. Baker Perkins will also focus on the MPF24 small batch extruder for development work and low production runs; the new sheet and cut process for extruding baked snacks; and its co-extrusion capability.

Ingredient producer Kerry is present at the trade fair. Kerry’s consumer insights manager, Ciara McCabe, is presenting the findings of the company’s research.

Avebe, the starches producer, presents its product Solanic, potato proteins, high-quality proteins with a very high protein content. They are 100% plant-based, non-GMO and free from allergen labeling. These can be used for protein enriching snacks and crackers with better taste and texture.

Knowledge Centre

Conference delegates and visitors have the opportunity to attend a program of practical workshop sessions held on the show floor, in the new Knowledge Centre lecture theatre. Best practices, practical advice, new processes, and emerging technologies are just a few of the topics presented.

Topics in the event’s agenda:

– State of the (European) savoury snacks industry 2017 (Pinar Hosafci, Senior bakery and snacks expert, Food Research Euromonitor International)

-Engineering value-added sources to manage snack food waste sustainably (Dvijal Patel, food technologist, Bühler Aeroglide)

– Dynamics of private label (snacks) marketing in Europe (Fraser McKevitt, head of retail and consumer insight, Kantar Worldpanel)

– Regulatory legislation for process contaminants in savoury snacks (Andrew Curtis, scientific & regulatory affairs, European Snacks Association)

-Traditional vs new processing techniques for corn snack products (Bobby Kane, sales manager, UK and Middle East, Heat and Control)

-Biting into your reputation: How to deal with activist fear campaigns (Dr David Zaruk, Université Saint-Louis Bruxelles, OdiseeUniversityCollege)

-The impact of digital, online grocery on snack producers (Sebastiaan Schreijen, senior analyst consumer foods (FAR), Rabobank).

Range of products at Snackex: