GROUND-BREAKING DEVELOPMENTS IN INNOVATION

Our ConProSachet technology was awarded the IFTA gold medal for its new approach to reducing the use of single-use plastics as packaging material. “This ground-breaking innovation impressively demonstrates that pioneering spirit and inventiveness combined with the highest level of engineering skills have the ability to overcome technological hurdles time and again and open up new potential in terms of sustainability and efficiency,” stated the leading food technology award’s1 high-calibre international jury. In fact, the ConProSachet system packages pasty foods in alginate sachets (pouches, pods or pockets), which can either be consumed or completely biodegraded. It also satisfies the aspect of product innovation, as existing products such as salami snacks, can now be produced in a new form of presentation.

"Innovation and sustainability, collaboration and progress were the focal points set by the trade fair organisers Koelnmesse, which were exactly the topics we addressed on our trade fair stand,” summarises CEO Harald Suchanka. “As the central meeting point for the food industry, for four days the trade fair provided us with a unique platform for presenting our newly developed technology and line solutions, but above all for emphasising our role as a driver of innovation. Because nothing honours a driving force for innovation more than an International FoodTec Award gold medal!"

HANDTMANN INSPIRES AS FOOD INNOVATOR

Alongside the many new systems solutions, the Handtmann FOOD INNOVATION CENTRE offered a world of inspiration. This is where engineering skills and food expertise came together. One prime example would be the Steak 2.0 including industrial production solution. However, it was not only the plant-based steak and ConProSachet products that caused queues of visitors in the show kitchen; stuffed kibbeh, a vegan curry sausage, empanadas and more also sparked lively expert talk as the products were tasted. Here goes to show once again that the best way to sell entirely new production processes, such as our system solution for the industrial production of cuts (vegan steaks, for example), is by tasting the product itself, testing the texture etc.

OUR THANKS GO OUT TO EVERYONE INVOLVED FOR THEIR EXTRAORDINARY COMMITMENT AND THEIR CONTRIBUTION TO THIS EXCEPTIONAL RESULT!
There is one thing you can be sure of, and save the date already:
We will be back in Cologne on 23rd to 26th February 2027!