GERMANY, Frankfurt IFFA will be exhibiting all the new products and trends in the sector to an international trade and professional public from 7 to 12 May in Frankfurt am Main, Germany. It is the industry's leading platform, an exciting exhibition of new products and a stimulus for the entire meat industry all in one.
Alongside the exhibitors' product innovations, the trade fair offers a varied complementary programme, which picks up on the current developments in the sector. Specialist lectures with examples of best practice, dedicated exhibitions, panel discussions and competitions offer visitors the opportunity to get information, to debate the issues and to make new contacts.
The “IFFA Forum
” for example, which will be taking place from 8 to 11 May in the foyer of Hall 11.1, is a new departure. The event combines expert lectures in the morning with examples of practical applications, presented by exhibitors, in the afternoon and, each day, focuses on a major trend within the sector.
On Sunday, the first topic deals with career opportunities in the meat industry. Alongside a lecture, given by an expert in the field, on “Searching for, finding and keeping talent”, present and former prizewinners of the “Förderpreis der Fleischwirtschaft” (Promotional Award of the Meat Industry), will report on career aims and the attractiveness of various employers. The afternoon will be given over to innovations and trends relating to ingredients. From 2:00 p.m. onwards there will be several 20-minute talks by exhibitors, including, for instance, Bizerba and AkzoNobel Salt.
The Monday of the show is all about the key issue of “Food safety and traceability” and thus covers aspects of logistics, software and packaging processes, as well as issues of hygiene. In the morning, Jörg Pretzel of GS 1 Germany – amongst others – will give a talk with the title: “From raw materials to consumer – the present and future of traceability.” Then, Udo Baitinger, from the German Association of the Food and Hospitality Industry (Berufsgenossenschaft Nahrungsmittel und Gastgewerbe) will talk on the fundamental requirements for the design of suitably hygienic machinery and plant. In the afternoon, exhibitors such as, for example, Multivac, Albert Handtmann Maschinenfabrik and Ishida Europe will present their solutions relating to food safety and traceability.
On Tuesday, exhibitors and industry experts will throw the spotlight on the current state of play with regard to “Automation and Optimisation of Productivity”, which, at one and the same time, will cover areas such as Industry 4.0, partially autonomous systems and process optimisation. To begin with, Lars Leopold Hinrichsen from the Danish Meat Research Institute, will speak about innovative technologies and concepts for automating both slaughtering and subsequent processing stages. Axel Graefe from the KIN Food Institute will take a closer look at the subject of “Understanding and regulating complex processes in entertaining ways – food technicians 4.0 in the digital transformation process.”
Following that, Dr. Patricia Stock from the REFA Institute will consider the thesis that “The fabric of the future will not and cannot exist without human beings – organisation of work and human resources management in the age of Industry 4.0.”. The afternoon is reserved for exhibitors' contributions, including those of Bizerba, Multivac, Milmeq Limited and Poly-clip System.
On Wednesday 11 May, the “IFFA Forum” will be devoted to the currently important topic of “Efficient use of natural resources and sustainability”, linking this with social acceptability in the sector.
“The best possible quality of product vs optimal energy management” is the title of the lecture by Dr. Dieter Stanislawski from the SL Stanlab testing laboratory for bacteriology and food hygiene, which begins the afternoon. Later in the afternoon, Dr. K. Busch, machinery manufacturers Albert Handtmann Maschinenfabrik, oxytec and SMC Pneumatik, amongst others, will present their solutions for the efficient use of natural resources and sustainability.
The specialist lectures will be given in either German or English and will be simultaneously translated in each case. There is no charge for admission to the Forum which is open to all trade and professional visitors. It is organised by the dfv Media Group
with their specialist publications FleischWirtschaft and afz – allgemeine fleischer zeitung, in cooperation with Messe Frankfurt.
On the evening of the opening day of IFFA, 7 May, there will be a discussion session with some distinguished guests, who will consider the fascinating question “How was the first day at the show?” An informal panel discussion amongst some of the show's most eminent guests will focus on the personal impressions of the participants and will take that as a starting point from which to look at current issues and challenges in the sector. “IFFA Talk
” is aimed at all exhibitors and visitors and is free of charge. It will take place in the Portalhaus (West Entrance / Hall 11) in the “Frequenz” room.
Other topics of the varied complementary programme include “IFFA Kitchen
” – machines in operation, the international quality competitions of the German Butcher's Association (Deutscher Fleischer-Verband – DVF), “Trends in the Butcher's Shop” – a dedicated exhibition showcases solutions for sales, administration and production, “Next Generation – the Cuisine Manufactory” – a special show presents innovations for butchers' shops and the “Job Corner” which offers prospects for the next generation.
Source: Messe Frankfurt