Cologne: 26.–29.04.2022 #AnugaFoodTec2022

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Anuga FoodTec

Quarterly News June 2021

The upcoming Anuga FoodTec on 26 to 29 April 2022 offers a complete overview of all processes in food and beverage production. Learn more about the topics of the trade fair now. For example, how plastic can be saved in packaging, about cleaning with hot steam or about the chances of producing vegetable-based fat substitutes.

We wish you an exciting read.

Kind regards,
Your Editorial Team

Feneberg now only offers its self-service products made of mince in completely recyclable tubular bags, therefore saving up to 70 percent of the plastic normally used.

Minced meat in a flow pack

Feneberg now only offers its self-service products made of mince in completely recyclable tubular bags, therefore saving up to 70 percent of the plastic normally used.

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Where game meat is processed, hygiene is the be-all and end-all. Beam's steam suction system ensures this with steam at up to 180 degrees Celsius.

Dry steam against germs

Where game meat is processed, hygiene is the be-all and end-all. Beam's steam suction system ensures this with steam at up to 180 degrees Celsius.

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Air Liquide has various systems in its product range to stabilise soft or loose rolling products with refrigeration.

Quick freezing

Air Liquide has various systems in its product range to stabilise soft or loose rolling products with refrigeration.

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Fraunhofer researchers break down lupine and pea protein using microparticulation to obtain plant-based fat substitutes.

Vegetable fat substitute

Fraunhofer researchers break down lupine and pea protein using microparticulation to obtain plant-based fat substitutes.

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Does the package remain leak-free? Test methods from Witt-Gasetechnik make MAP products safer.

Check for leaks

Does the package remain leak-free? Test methods from Witt-Gasetechnik make MAP products safer.

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Scientists in Hohenheim, Germany are looking for grain varieties that can withstand climate change and for new ways to measure baking quality.

Bread of the future

Scientists in Hohenheim, Germany are looking for grain varieties that can withstand climate change and for new ways to measure baking quality.

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Profile: The DIL in Quakenbrück, Germany is working with the Bühler Group and Air Liquide on the next generation of alternative protein-based products.

Alternative proteins

Profile: The DIL in Quakenbrück, Germany is working with the Bühler Group and Air Liquide on the next generation of alternative protein-based products.

Read more (.pdf)