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Events into patties, for example. The use of 3D printers or edible carriers creates clean meat products with texture. To increase acceptance and lower the price, companies are researching plant-based nutrient solutions to replace the animal serum that was previously necessary. What still needs to be done before cultured meat will be more widely available is summarized by Stephanie Jaczniakowska-McGirr, International Head of Food Industry & Retail at ProVeg International: “Although cultured meat shows promising possibilities, we identify three pressing challenges: More publicly-funded, open-source research is required to address some technical challenges. Further development of the regulatory framework is needed to create a supportive environment for producers and consumers. More widespread information is required in order to pave the way for the fair and objective reception of cultured meat in society.” Insect-based foods also have the potential to make a significant contribution to the protein supply of the future. At IFFA, the Fraunhofer Institute for Process Engineering and Packaging is placing a special focus on automated insect breeding and processing within the entire value chain for alternative proteins at the stand of the VDMA Food Processing and Packaging Machinery Association. Max Hesse, group leader for machine and process development at the Fraunhofer IVV, explains: “Insect breeding and processing in Asia still largely takes place using manual labour. In order to be competitive, the industry, which is currently characterised by SMEs and start-ups in Europe and Germany, must achieve a high degree of automation. We at the Fraunhofer IVV are therefore researching, among other things, topics related to automated, industrial cultivation in order to make insect proteins available on a large scale. As living organisms with different sizes/ shapes and vitality parameters, insects pose great challenges for automation. With the help of sensor technology and AI-based analysis software, we want to sort insects with certain characteristics (e.g. fat/chitin content), for example, and unlock them for targeted use in secondary or profitgenerating material streams.” Further processing of the insect protein is then carried out via extrusion processes and processing machines, as with plant-based proteins. IFFA 2022 will be the hub for discussions on alternative proteins. An attractive supporting programme with numerous lectures will provide further information. At least 200 of the total of around 900 exhibitors at IFFA offer products for the production of meat alternatives. Visitors can search for these companies in the IFFA Contactor, the exhibitor and product search for the fair, via the Special Interest “Plant- Based & Alternative Proteins”. With six trade fairs on four continents, Messe Frankfurt is accompanying the dynamic growth of the global food industry. fmt 38 food Marketing & Technology • April 2022
Events “Smart Impulses for a Digital Future” Anuga FoodTec 2022 offers a wide-ranging technical programme on current topics in food technology to accompany the trade fair. Prof. Katharina Riehn, Chairperson of the DLG (German Agricultural Society) Competence Center Food, talked to Ian Healey about what visitors to the fair can expect in Cologne from 26 to 29 April 2022. Prof. Dr. Katharina Riehn, Chair DLG Food Center of Competence Prof. Riehn, what is the strength of Anuga FoodTec for you? In view of the many challenges facing the food industry internationally, it is becoming increasingly important to keep an eye on the technical and technological possibilities available worldwide, as well as the resources available in research and development. A key strength of Anuga FoodTec is therefore clearly its cross-sector concept, which covers almost the entire food and beverage production and enables a process-oriented perspective. Diverse approaches to solutions for the individual sectors, cross-sector technology transfer, an international technical programme and global networking with a wide range of experts from the international food industry are good reasons to visit Anuga FoodTec 2022! What is the central theme of this year’s Anuga FoodTec? With its main theme “Smart Solutions Higher Flexibility”, Anuga FoodTec 2022 identifies important fields of action that companies must address today in order to remain competitive in the digital age and position themselves in the best possible way. Processes in development, production and logistics must react increasingly dynamically in order to achieve a maximum degree of changeability. Centrally controlled processes are increasingly reaching their limits. Smart solutions are in demand. The great complexity in mechanical and plant engineering today requires innovative, networked automation systems based on flexible production technologies. These must be systematically integrated in both new and existing systems in able to optimally utilize the advantages of digitalization. How will this complex theme be presented at the fair? What highlights can trade fair visitors look forward to? In order to highlight the main theme “Smart Solutions - Higher Flexibility” throughout the fair, we have taken three aspects into account in the conception of the event formats: there will be a high-profile opening conference on the topic, which will also be attended by the German Federal Minister for Nutrition Cem Özdemir. Internationally recognized experts will shed light on the relevant facets of the subject. In addition, the extensive technical programme at Anuga FoodTec will address the topic in many industry-specific sessions. Trade fair visitors will also have the opportunity to gain a compact and at the same time informative overview of innovations in the field of advancing digitalization and its opportunities during guided tours of the trade fair. What topics will you cover in the technical programme beyond the main theme? In addition to the numerous personal discussions with exhibitors, the extensive technical programme will once again provide visitors to the fair with a wide range of impulses. In addition to the main theme, we will highlight a variety of current topics in food technology and link the latest scientific findings to business practice. With around 200 lectures spread over approximately 90 hours, there is bound to be something for everyone! “Intelligent packaging”, “Safety in bulk goods”, “Smart solutions for quality detection”, “Artificial intelligence - science fiction or game-changer”, “Integrating inventory machines into Industry 4.0”, “ Cost and resourceefficient production of plant proteins on an industrial scale” or “Hygiene and listeria” are just some of the topics that will be highlighted by industry experts at Anuga FoodTec. An overview of all sessions is available on the Anuga FoodTec website. What other current trends do you also see in the food industry? Sustainability on an economic and ecological level is a global trend that, together with the digital transformation, is currently determining innovations in food technology in a significant and cross-thematic way. New forms of food production also require new technologies. I am thinking of packaging reduction, food upcycling, alternative protein sources or artificial meat. Gentle preservation processes with PEF induction or high-pressure treatment are also increasingly coming into focus. What challenges will the food and beverage industry face in the coming years? The sustainable use of natural resources, emission reduction and climate neutrality are the central challenges of the food and beverage industry. The goal must be to choose sustainable technologies, significantly increase efficiency and optimize the added value of the products made food Marketing & Technology • April 2022 39
