Sustainability and Food Safety at IFFA Exhibition09 May 2013
GERMANY - One of the main themes of this year’s IFFA meat processing industry equipment exhibition in Frankfurt, Germany, is sustainability, writes Chris Harris from IFFA.
The show, which boasts 960 exhibitors from around the world, is focusing on solutions to save energy and how to use resources more efficiently in the meat processing and packaging sectors.
One of the main features of this new approach to the sector is the automation of production processes, where companies such as MPS from the Netherlands is demonstration automatic slaughter equipment, which Annet Emaus says not only saves labour, which in certain countries is now becoming expensive and difficult to find, but robotics and automation can also help in the field of food safety.
Food safety is also being given equal prominence at the exhibition and is particularly relevant, against the background of current discussions on the quality of meat products.
High on the list of priorities at the exhibition are also issues such as quality assurance and hygiene during the manufacturing process, as well as labelling and traceability, all of which are coming into more prominent focus for the meat-processing industry.
The need for information on the part of the consumer appears to be proving a positive benefit for the trade.
Product identification and labelling with regard to contents and origin also play an important role.
The exhibition has a high proportion of international exhibitors and visitors alike. More than half of the exhibiting companies come from outside Germany.
The major exhibitor nations include Germany, Italy, Spain, the Netherlands, the USA, France, Denmark, Austria, Switzerland and Poland. And it is safe to assume a similar degree of internationality amongst visitors.
High levels of visitor participation are expected from the states in the Russian Federation as well as from Italy, the Netherlands, Spain, Austria, Poland, Switzerland, the USA and Australia.
The exhibition runs until Thursday 9 May.TheMeatSite News Desk