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On the first day of Seminars & Workshops trends and innovations took the lead

FOODTECH’s special events kicked off with the “Technologies and Innovations in Food & Beverage Production and Packaging” workshop.

Representatives of science and academia, big business executives, government experts, technocrats, as well as important international speakers, apprised the public about technological developments, new applications and global trends in the fields of production and packaging. The Secretary-General of the Hellenic Association of Food Technologists, Mr Panayiotis Maniateas coordinated the event, which developed into six compelling sessions, covering the most dynamic F&B industry sectors: Bakery – Confectionery & Cereals, Dairy, Meat-Meat Products, Olive oil-Fats, Fruit-Vegetables, and Wines-Beer-Alcoholic Beverages.

Trends and innovations

All those who attended the first day of the FOODTECH special events, had the chance to discover many exciting information. Special mention should be made of the “Bakery – Confectionery & Cereals” session, which highlighted the main trends of the specific industry, including clean and clear labeling, innovation, the avoidance of additives and, naturally, sustainability.

Of special interest was also the “Dairy” session, where the need to focus on the quality competitive advantages of Greek milk and dairy products, was discussed. Among the trends that the industry is expected to incorporate into production are small snacks during the day, food psychology and personalized genome-based nutrition. Finally, the need to better exploit whey and the steps taken towards this direction, was analyzed.

At the “Meat-Meat Products” session, the recent technological revolution (also known as Industry 4.0) in industrial production, logistics and quality control was examined, while the trends that influence today’s consumer choices –such as transparency, cost, and animal welfare— were also debated.

FOODTECH Special Events

From left to right: The panel from the “Dairy” session: E. Nikolopoulou (Food Science Agronomist), Ε. Tsakali (Scientific Associate University of West Attica), Α. Paraskevaidis (General Manager EUROPACK), Ch. Apostolopoulos (President of Hellenic Association of Milk & Dairy Products Industry, Total Quality (SHEQA), Food Safety & Dairy Affairs Manager at FrieslandCampina Hellas), Κ. Papatheodorou (Food Technologist, Production Manager at SHM Hellas), M. Pouliou (Food Technologist Msc., Member of PETET). The panel at the “Olive Oils-Fats” sessions: F. Mirtsidou (member of Fileos, coordinator of innovation competition Olive Challenge), V. Kamvisis (Chemist, taster, oil specialist), F. Soussalis (General Manager at Terra Creta), E. Kalogianni (Associate Professor at the International University of Greece), G. Economou (Secretary General SEVITEL)

In addition, at the “Olive Oil-Fats” session, the ability of the Greek olive oil industry to produce top quality products has been featured, while the key stages determining the excellent quality of an olive oil, such as good practices in cultivation, in the secondary sector as well as standardization, were discussed extensively. Finally, the room for innovation in olive oil production, was also debated.

Last but not least, at the “Fruit & Vegetables” and “Wine-Beers – Alcoholic Beverages” sessions, all the factors and trends that are expected to shape both sectors in the years to come, were analyzed.

You can view the entire Saturday workshops  on trade show’s youtube channel.

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