Just yesterday I came back from from Cologne, Germany, after visiting ProSweets and ISM. The four-day exhibition held at Kolnmesse is a sight to behold – with over 1,700 exhibitors and over 70 countries.
You see the most effective pairings across the halls: people and places, companies and stories, tastes and end-products. Innovative food is present at every turn of the 2020 event.
Products are from all over the world in addition to local productions, as well as high added value items, and food related to the customs and culture of regions.
On the processing side, we saw developments in packing machines and materials, alongside production technologies. Exhibitors were keen to demonstrate how complex production and packing processes can be optimised for more quality, efficiency and sustainability.
I saw everything from high-speed wrapping machines, which can process up to 300 sheets a minute, to software that performs visual product testing for manufacturers of fine chocolate and wafer products. Practical demonstrations were in evidence – a particular highlight is a range of production lines for the shaping and accurate portioning of fine dough and paste-like, pumpable masses.
I can’t write this blog without recognising that for 50 years ISM has been making pivotal strides towards growing sweets production. With this growth has come an influx of technology, enabling the production and efficiency of sweet processing operations to thrive.
As the sweets and snacks sectors continue to flourish, it is the technological advances that will aid them to generate demand.
Trending colours for 2020 were on show from the likes of GNT, Holland Ingredients, and BART. All three spelled out the move from synthetic to natural ingredients and the key role they have in not just colouring foods but also meeting consumer demand for clean label.
Overall, the four-day event was a success. We were able to witness incredible cultural demonstrations, indulge in delicious sweets and snacks, discuss innovation and growth with manufacturers and users across the globe.
Many at the show were commenting that the exhibition improves with each passing year and emphasises the tremendous growth of sweets, snacks and baked goods.
Our team cannot wait until the next opportunity to learn new things from suppliers across the world and to be a part of the industry’s incredible growth.
A full review will be in the March 2020 issue of Food & Drink Technology.