Cologne: 26.–29.04.2022 #AnugaFoodTec2022

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Food4Future Compact Conferences​

The "Internet of Food" - the digitalisation and technologisation of the food system - is considered to be a solution for the negative effects of the big mega trends (urbanisation, population growth and climate change) on the food industry. Increasingly multifaceted forms of design forms are arising by uniting technologies, innovation and food development: Cultivated meat, personalised nutrition or food blockchain. How can suppliers and technology manufacturers benefit from this development? Which trends will be relevant in future and what are the innovation cycles for "cultivated meat" and co. like? How is this reflected in the "processing and packaging"? ​

Companies of the food and beverage industry that want to answer these questions, identify new challenges and opportunities will have to change their way of thinking. The need for inspiration, networking, know-how and new partners is constantly on the increase and demands new platform formats for the players from the food environment. ​

AnugaFoodTec as a meeting point for the food and beverage industry offers the ideal prerequisites to bring established suppliers together with the new generation of "FoodTech" companies and present future-looking innovations.

Conference 1 - Next Generation FoodTech

How production and process innovations are revolutionising the food industry
Tuesday 26.04.2022, 3:00 p.m. - 5:00 p.m.

With the aid of new processes and the usage of novel sources, foodstuffs (incl. ingredients) will in future be produced in a more resource-saving manner. A new value creation can thus unite the needs of mankind and the environment. Through the combination of different production systems, for example plants and algae, processes are in future to be developed and the food flows to be networked so that ultimately food can be produced more efficiently and in a climate-neutral way. New sensors and process controls for the automation of the food production support this development in the next stages of the value chain.

In order to be able to react to future developments today already and to become geared up for new potential, an insight into the production and process flows of the future is to be provided in this block of topics. The following questions will be discussed amongst others:

Which production and process cycles will exist in the future? How is resource-saving and sustainable processing guaranteed? What does this mean for the suppliers and the industry? What form will the merging of biotechnology and food production take on?

Conference 2 - Functional Food

The merging of the health and food industry
Wednesday 27.04.2022, 3:00 p.m. - 5:00 p.m.

The merging of technology and food is leading to food replacing medicines to an increased extent. The food and health care sectors are in the meantime inseparable and this is pushing the functional meaning of food. Different players are already pursuing this trend towards a conscious, healthy and sustainable diet. The spectrum ranges from fitness and wellness suppliers with diet recommendation apps, to tailor-made food supplements, through to gene analysis tools and microbiome analyses.

Fascinating questions that will be discussed in this conference are:

What impact does the development of new foodstuffs have on the supplier industry? Which new models ensue? Where does pharma stop and food start? How is the data used? Which new customers and suppliers are there? What cooperation opportunities exist?

Conference 3 - Alternative protein sources

"Beyond Meat, Impossible Food & Co - What's Next?"
Thursday 28.04.2022, 3:00 p.m. - 5:00 p.m.

According to the FAO, three earths would be necessary to feed the world in 2050 if the meat consumption stays at the same level. The research, development and establishment of new sources for the future protein supply is thus necessary to a significant extent. In addition to meat and milk products, fish and egg products are increasingly being replaced by plant-based alternatives. The ensuing opportunities for the production sector as well as for the industry are to be presented in this module.

Which plant-based solutions can we expect in the future? How far advanced is the development of cell-based meat and fish cultures? Where do the biggest challenges lie? Which technologies will gain more significance?

Conference 4 - Food4Tomorrow

What will be on our dining table tomorrow and from whom?
New development cycles and the power of the small
Friday 29.04.2022, 1:00 p.m. - 3:00 p.m.

The development of new forms of nutrition is driven by technology and customer demand. On the one hand, "Food is becoming a lifestyle" because many consumers are occupying themselves more intensively with the food industry and concepts like "free-from" and "clean food" are gaining significance. On the other hand, start-ups are questioning the status quo of the food industry and are challenging established companies. Due to an ecosystem comprising of venture capital companies, lean production and marketing structures, accelerator programmes and incubators, it is much easier to introduce a product onto the market today.

Which food products will we experience over the coming years? How can I recognise trends at an early stage? What distinguishes the start-up system? How do food co-working spaces work? Where are test kitchens located? How can I find my orientation as a company in the food start-up jungle? Accelerator, incubator, VC or CVD?

Date and Location

April 26 – 29, 2022​
Innovation Stage​
Hall 4.2, Booth E70/ E78

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