Anuga FoodTec

Anuga FoodTec Anuga FoodTec is the world's leading supplier fair for the food & beverage industry.
đź“ŤCologne, 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!

🤖 A beverage producer avoided losing 288,000 bottles. The tip-off came from its pumps.That's the case for AI condition m...
31/08/2026

🤖 A beverage producer avoided losing 288,000 bottles. The tip-off came from its pumps.

That's the case for AI condition monitoring in hygienic food production. Unplanned downtime, like a pump failing mid-run, doesn't just stop the line. It wastes raw material, adds cleaning, burns extra water and chemicals, and puts product quality and safety at risk.

The economics are blunt. In a plant with around 50 pumps, a single unplanned stop per quarter can run up to €80,000 a year in downtime, losses and cleaning. Alfa Laval puts the cost of a monitoring system like Clariot at less than a tenth of that.

đź”’ How it works: sensors sit on pumps and other rotating equipment, even in wet, washdown environments, and send data over a standalone 4G gateway to an analytics platform. AI flags anomalies early and issues warnings with diagnostics, so maintenance gets planned before the breakdown. Because the sensors never touch the company's IT network, the cyber attack surface stays small.

"AI-based condition monitoring reliably predicts failures and enables effective predictive maintenance," says Torsten Pedersen, Head of Connectivity & Monitoring at Alfa Laval. The payoff he cites: higher plant availability and more sustainable use of energy, water and materials.

Predictive or reactive: how much unplanned downtime is your line still absorbing each quarter?

👉 Read the full interview in the Anuga FoodTec Magazine: https://bit.ly/4wkss1P
Research contributed by DLG e.V.

📍Anuga FoodTec 2027 · Cologne · 23–26 February

28/08/2026

🎤 EXHIBITOR VOICES | SKF

"I use the trade fair to pick up fresh impulses from the market and to engage in direct dialogue with OEMs and end users. Visitors benefit from practical solutions and conversations that translate directly into real machines and processes." — Marcel Mohr, Manager Food & Beverage Business Development & Accounts (DACH), SKF

At Anuga FoodTec 2027, SKF is all about direct exchange — bringing OEMs, end users and industry experts together to turn practical dialogue into solutions that work in real machines and processes.

➡️ Discover SKF's full exhibitor story on the Anuga FoodTec website: https://bit.ly/4gfAgf5

📍Anuga FoodTec 2027 · Cologne · 23–26 February

⚙️ Cutting cheese looks like the simplest step on the line. It's quietly one of the biggest levers on yield.Most process...
27/08/2026

⚙️ Cutting cheese looks like the simplest step on the line. It's quietly one of the biggest levers on yield.

Most processors still treat cutting as a purely mechanical step: cheese goes in, dice come out. But an inconsistent cut shows up later as fines, deformation, rework and longer cleaning. Texture, moisture, temperature and format all change how a cheese meets the knife, and mozzarella, gouda, emmental and cheddar each behave differently.

🌱 The reframe is to see cutting as a control point. FAM STUMABO's Flexifam.2 dicer works in three stages (slicing, strip cutting, dicing) and, instead of forcing product through a grid, uses fast-rotating knife spindles with a shear plate set to a very small clearance. Less friction, cleaner dice, fewer fines, and more sellable product.

Format matters too. A larger drum takes cheese up to 135 mm across and 270 mm long, with dice from 3 to 15 mm, so mozzarella logs can often skip a pre-cutting step and the variation that comes with it.

Precision only pays off if the line keeps running, so the machine is built for washdown, tool changes in minutes, and maintenance that one person can handle where it used to take two.

Where do your cutting losses actually show up: fines, rework, or changeover time?

👉 Read the full article in the Anuga FoodTec Magazine: https://bit.ly/4fLK29Y
Research contributed by DLG e.V.

📍Anuga FoodTec 2027 · Cologne · 23–26 February

🌱 We tend to blame the packaging. But in most cases, throwing away the food inside is the far bigger environmental hit.T...
26/08/2026

🌱 We tend to blame the packaging. But in most cases, throwing away the food inside is the far bigger environmental hit.

That idea sits at the centre of the Save Food Packaging Design Guidelines, a practical framework for designing packaging that actively prevents food loss. Developed by the Australasian Institute of Packaging with RMIT University and End Food Waste Australia, they are now being globalised by the World Packaging Organization across its 66 member countries.

⚙️ The guidelines treat packaging as a functional system rather than a container. They set requirements on the protective side (mechanical stability, barriers against oxygen, moisture and light) and the human side (resealability, portion control, clear opening and dispensing), plus active and intelligent features for quality and date marking. One of the biggest levers is on-pack communication: consumer confusion over best-before and use-by dates is among the most common causes of avoidable waste.

Importantly, none of this pits food waste against recyclability. The guidelines push mono-material barriers, recyclable closures and design-for-recycling, so packaging can protect the product and still be recovered.

"The environmental footprint of the packaging is, in many cases, significantly smaller than that of the discarded food," says Nerida Kelton, Executive Director of the Australasian Institute of Packaging and Vice President Sustainability & Save Food at the World Packaging Organization.

When you design packaging, where does the trade-off between protection and recyclability get hardest?

👉 Read the full interview in the Anuga FoodTec Magazine: https://bit.ly/4z9q14y
Research contributed by DLG e.V.

📍Anuga FoodTec 2027 · Cologne · 23–26 February

🌏 Anuga FoodTec is more than one week in Cologne. It's your market access around the globe.We're kicking off a new serie...
24/08/2026

🌏 Anuga FoodTec is more than one week in Cologne. It's your market access around the globe.

We're kicking off a new series to introduce that family — the trade fairs that carry Anuga FoodTec expertise into the world's key growth markets. And three of them take place before this year is out.

🗓️ On the calendar in 2026:

Anuga FoodTec India: Mumbai, 29 September–1 October: South Asia's leading fair for food and beverage processing and packaging technology, now in its 20th edition and co-located with Anuga Select India for end-to-end value-chain coverage.

Cibus Tec: Parma, 27–30 October: the Italian FoodTec institution since 1939, this edition adding dedicated Bakery and Beverage areas alongside its focus on sustainable, safe and high-quality production.

Labotec: Parma, 27–28 October: Italy's leading trade fair for laboratory and analysis — two focused days for the scientific community behind food quality and safety.

Wherever you produce, process or package, the network brings the same focus on smart, safe and sustainable production closer to your market. Over the coming weeks we'll take a closer look at each event in this series.

Which of these is already on your agenda for 2026?

👉 Explore the full Anuga FoodTec Worldwide family: https://bit.ly/4gBwPkR

📍Anuga FoodTec 2027 · Cologne · 23–26 February

🤖 No two cuts of meat are the same. That variability is exactly where yield quietly leaks away.Size, shape, density and ...
20/08/2026

🤖 No two cuts of meat are the same. That variability is exactly where yield quietly leaks away.

Size, shape, density and fat content all vary within a single batch, and on conventional lines that shows up as weight giveaway and lost raw material. The approach on show at Anuga FoodTec 2027 is to stop treating machines as islands and connect the whole chain with product and process data, from shaping through slicing to packaging.

⚙️ Provisur's press-to-slice principle shapes the product first, then weighs, scans and analyses it before it reaches the blade. A 3D scanner with a built-in scale uses blue-light sensing to define each portion, so the Hoegger X3 PRO press and the Formax-SX slicer work to reproducible weights. Weber Food Technology takes a similar route: the weSCAN 5000 reads density, shape and weight by X-ray and sensor, and the software calculates the optimal cutting strategy in real time for its weSLICE machines.

The real shift underneath all of it: the slicer stops being a standalone unit and becomes a data node in the line. Robotics carries products through. wePICK and weSHUTTLE move delicate portions gently and reroute on the fly as batch sizes shrink and formats change.

With raw materials this expensive, portion optimisation is becoming a real competitive edge, and the same data feeds traceability, predictive maintenance and tighter energy use.

Where does most of your giveaway happen today: at portioning, or in the handoff to packaging?

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

📍Anuga FoodTec 2027 · Cologne · 23–26 February

🌱 Not all food waste starts with spoilage. A surprising share begins with a crushed box or a pallet that shifts in trans...
17/08/2026

🌱 Not all food waste starts with spoilage. A surprising share begins with a crushed box or a pallet that shifts in transit.

A 2025 review by the Sustainable Packaging Institute at Albstadt-Sigmaringen University analysed 54 international studies and reached a practical conclusion: better packaging, automated handling and machines built for the product cut damage, rejects and waste across the supply chain.

🤖 That's the case Beumer, Fanuc and Kuka are making with robotics at Anuga FoodTec 2027. Beumer assembles reproducible load units (Robotpac, Paletpac) and locks them down with Stretch Hood film for transport and storage. Kuka's hygienic high-speed robots place delicate products with ±0.02 mm repeatability and run on food-grade NSF H1 lubricants, backed by mobile robots that move up to 600 kg through the plant on their own. Fanuc's M-410 palletisers use iRVision to spot and correct position errors before they turn into rejects.

The quieter piece is monitoring. "Our customers want to align the maintenance and servicing of their systems with a strategy that is predictable, efficient and minimises risk," says Christian Gottenströter, Product Manager for Digital Solutions at the Beumer Group Diagnostic Centre. Real-time condition monitoring catches trouble before a line goes down.

Which costs you more today: the product you lose to handling damage, or the downtime when a line stops?

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

📍Anuga FoodTec 2027 · Cologne · 23–26 February

🎤 EXHIBITOR VOICES | Lagafors AB"Booking your calendar for Anuga FoodTec 2027 now is a must. As the industry's premier g...
14/08/2026

🎤 EXHIBITOR VOICES | Lagafors AB

"Booking your calendar for Anuga FoodTec 2027 now is a must. As the industry's premier global event, it's where the future of food technology is shaped. Planning early ensures you won't miss the chance to experience next-generation solutions and connect with industry leaders like Lagafors." — Angelica Kristiansson, Sales and Marketing Coordinator, Lagafors AB.

Mark your calendar: Lagafors AB will be at Anuga FoodTec 2027, showcasing next-generation hygiene and food safety solutions — and inviting the industry to connect early with one of the sector's leading players.

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

📍Anuga FoodTec 2027 · Cologne · 23–26 February

13/08/2026

🎤 EXHIBITOR VOICES | KRONEN GmbH

"We have been at the trade fair for many years as an exhibitor, because, as a machinery manufacturer for food processing, we can present our new products to a broad public here. Thanks to the high level of internationality, the trade fair is an important international marketplace with new impulses." — Stephan Zillgith, Managing Partner, KRONEN GmbH

For KRONEN GmbH, Anuga FoodTec has long been a fixed date in the calendar — a stage to showcase the latest machinery for food processing to a truly international audience, and a marketplace that keeps delivering fresh impulses year after year.

➡️ Discover KRONEN's full exhibitor story on the Anuga FoodTec website: LINK

📍Anuga FoodTec 2027 · Cologne · 23–26 February

⚙️ Dairy and its plant-based alternative, made on the same line. That's one of the clearer signals of where liquid food ...
12/08/2026

⚙️ Dairy and its plant-based alternative, made on the same line. That's one of the clearer signals of where liquid food processing is heading.

Liquid food long outgrew classic beverages. Sauces, dressings, dairy, plant-based drinks on oats, soy, rice or nuts: each brings its own raw materials in liquid, powder or paste form, and each has to be dosed precisely and processed without clumps or separation. At Anuga FoodTec 2027, exhibitors show the whole chain, from milling and mixing to homogenisation, thermal processing and filling.

Two questions decide the setup: how often the recipe changes, and how high the throughput runs. Batch systems suit frequent recipe changes and wide variety, combining steps like mixing, heating and cooling in one compact system. Continuous systems are built for volume and consistency. ProXES runs mayonnaise lines reaching up to 7,200 kg per hour, while Glass configures mixing and process systems up to 2,700 litres for liquid, paste and high-viscosity products.

The trend worth watching is hybrid lines. Because so many steps overlap (formulation, homogenisation, thermal processing, fermentation, cooling, filling), one line can handle both dairy and plant-based, as long as it's designed around the more demanding process. The payoff is higher utilisation and real flexibility, with enough range that even chunky products carrying particles up to 25 mm stay on the line.

"Manufacturers entering plant-based, and especially startups, face a full range of questions: which parameters change for a scale-up, and how do you keep texture, shelf life and flavour at high throughput?" says Carola K. Herbst, Deputy Managing Director of the DLG Competence Center for Agriculture and Food.

If you're scaling a plant-based liquid right now, where does it get hard first: dosing, texture, or holding quality at throughput?

👉 The Innovation Stage dedicates a full day to Processing of Liquid Food on 25 February 2027: https://bit.ly/4fWsLtw
Research contributed by DLG e.V.

📍Anuga FoodTec 2027 · Cologne · 23–26 February

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