As hygiene requirements are constantly increasing, it is difficult to keep track of the wide range of variety. And the variety of classic dairy products continues to increase even further – especially with regard to plant-based recipes. As we know, these are produced without animal proteins, i.e. without milk. From a filling perspective, there may not be an obvious difference whether a yogurt or a pudding is filled into a cup or a glass, or a vegan mixture of a similar consistency. However, this differentiation has serious effects on hygiene. In this presentation, Heiko Weissgerber explains how these trends affect the requirements, especially with regard to the hygienic design of machines and automation technology.