Admittedly the title “International Meat Industry Trade Fair” (IFFA for short) sounds almost military in an age of food trends such as vegan schnitzel, insect hamburgers and 3D food printing. The IFFA is held every three years and, in contrast to leading food trade fairs such as Anuga in Cologne and the Hanover Trade Fair, is almost apolitical. The event is therefore also of only limited interest to the daily press. And yet what happened this year in the halls of the trade fair in Frankfurt could have a long-term effect on the food we eat without us even noticing.
“Sportsmen’s salami” and grabbing technology from Lower Saxony awaken worldwide interest
The IFFA was different this year: “More exhibitors, more visitors and a greater international presence around 66%” is the headline on the Frankfurt trade fair website, which reports record numbers. And some things have changed in the content of the meat trade fair too. Consumer demands for greater sustainability have been received and understood by the sector. There was therefore a lot of focus on topics such as resource efficiency, quality and sustainable protein suppliers.
Amongst around 1,000 exhibitors from all over the world were the Quakenbrücker-Vechtaer team from the regional food industry initiative, NieKE. Based in Lower Saxony, the team presented their latest developments in the areas of automation technology, biotechnology and product development over an area of around 60 square metres. Nino Terjung, Product Development Manager at DIL was on site between 7th and 12th May and summarised his experiences during the trade fair as follows: “From small innovative start-ups through to major international groups, we had great interest in our technological solutions. Our “HighPro sticks” were particularly well received – these are mini salami sticks with high protein content and low fat, which have been developed and produced at DIL.”
As well as the “Sportsmen’s salami”, DIL exhibited a wide range of products. Even extruded vegetable products based on peas and soy flour were eyed and tried by curious visitors to the trade fair. The stand also provided insights into pioneering production processes for improving efficiency in meat processing in the area of automation, and new grabbing technologies for processing cooked meats hygienically and quickly.
In dialogue: technology advice and get-together organised by NieKE
Technological innovations are not always self-explanatory. Under the title “Meat innovations”, NieKE therefore issued invitations to a technology advice session on Wednesday afternoon held at their stand in Hall 4. Companies and representatives from business and politics used the opportunity to discuss current developments with the DIL technology experts. At the final get-together, many of those attending stayed on to relax and enjoy the end of the event. DIL director Dr. Volker Heinz was pleased with what they achieved at the trade fair: “We demonstrated that research and development are part and parcel of the meat industry, and are perceived in the sector as one of the factors in success. Innovative processes and products, and the continuing exchange of ideas with politics and industry may in the long term lead to a proper appreciation of meat as a resource. We are already looking forward with keen anticipation to IFFA 2019.”
Sebastian Biedermann, Marketing & Communications Manager
Deutsches Institut für Lebensmitteltechnik e.V.
Tel.: +49 (0)5431.183-286
Mobile: +49 (0)174.202 89 73