< Previous30 Food & Drink International www.fdiforum.net ENGINEERING AND COMPONENTS NEW AIR HEATER SERIES LHS 210 / 410 COMPACT & POWERFUL E fficiency, hygiene, and sustainability are operational imperatives in food and drink manufacturing. Across the industry, engineering teams are being asked to deliver cleaner, faster, and more responsive systems under tighter environmental and commercial constraints. As a result, capital investment is shifting. Rather than wholesale factory replacements, the focus is on smarter components, targeted upgrades and modular machines that improve performance without disrupting entire operations. One of the clearest trends is the rise of precision investments along the production line. Businesses are increasingly allocating budget to specific bottlenecks, such as outdated fillers, inefficient conveyors or inspection points, that limit throughput or create waste. Rather than replacing full systems, manufacturers are opting for advanced components that drop into existing setups and deliver measurable improvements. This line-by-line approach keeps capex lean while allowing operations to adapt incrementally to new standards, new formats, or evolving market demand. Packaging lines remain a primary area of investment, particularly in response to consumer and regulatory pressure around waste. Food brands are moving towards more recyclable and lightweight materials, which in turn demand better control and flexibility from packaging machinery. Engineering teams are retrofitting form-fill- seal systems with variable speed drives, Faced with tighter timelines, stricter regulations, and rising sustainability demands, food and drink producers are investing in smarter components and modular upgrades. The focus is shifting from wholesale overhauls to targeted engineering that delivers measurable improvements, without disrupting the entire line. Upgrading operations line by line Food & Drink International 31 www.fdiforum.net Tel: +44 (0)1707 331111 info@welwyntoolgroup.co.uk www.welwyntoolgroup.com EASY CONNECTION HOT AIR RECYCLING ECONOMICALCOMPATIBLE NOZZLES HIGH AIR VOLUME OVERHEATING PROTECTION high-precision sensors and adaptive actuators that can handle a wider variety of films, trays and packs. Inspection and quality control is another area seeing increased investment. With food safety standards rising and traceability requirements tightening, manufacturers are turning to more advanced sensor technology and inline vision systems to detect contaminants, mislabelling and inconsistencies before they leave the line. Components like high-speed cameras, X-ray scanners and AI- enabled detection software are being integrated directly into conveyor systems, ensuring real-time quality assurance. 32 Á © stock.adobe.com/miss irine © stock.adobe.com/Adisorn32 Food & Drink International www.fdiforum.net The drive for sustainability is influencing every part of plant design. Energy-efficient motors, low-water CIP (clean-in-place) systems, and heat recovery units are now being specified as standard in new equipment builds. Meanwhile, existing systems are being modified with upgraded pumps, valves, and flow controllers to cut utility usage without compromising hygiene. One of the most significant developments is the growing adoption of plug-and-play components. Modular engineering is enabling producers to add, upgrade or reconfigure parts of their process line with minimal downtime. Whether it’s a dosing pump, a vision module, or a metering unit, modern components are being designed for quick integration and compatibility with existing control systems. This flexibility is particularly valuable in high-mix, low-volume operations where product variants are frequently changed, and speed-to-market is essential. Software and connectivity now also play a central role in engineering investment decisions. Smart components equipped with sensors and IIoT (Industrial Internet of Things) capabilities are feeding data directly into plant dashboards and ERP systems. From temperature and vibration to energy consumption and maintenance status, this real-time visibility is helping manufacturers predict failures, optimise performance and make data-led decisions on further upgrades. In many cases, manufacturers are piloting these technologies on single lines before rolling them out site-wide. Cleaning and hygiene remain foundational priorities, particularly in fresh and ready-to-eat segments. Equipment manufacturers are responding with food-grade machines that are easier to disassemble, clean and reassemble. Investment is flowing into hygienic conveyors, open-frame fillers, and non-contact product handling systems that reduce risk while improving accessibility. In older facilities, upgrades are often focused on improving washdown zones, replacing legacy components with stainless-steel or corrosion- resistant equivalents that can withstand frequent cleaning cycles without degradation. As consumers demand more variety, manufacturers need machinery that can switch over quickly without introducing risk. That’s pushing demand for servo-driven systems, multi-format tooling and automated changeovers. Even in large plants, production lines are being reconfigured for greater responsiveness rather than fixed high-volume output. Investment is increasingly being tied to measurable outcomes. Engineering budgets are being justified on concrete returns: less waste, lower downtime, tighter tolerances, or reduced environmental impact. And in many cases, the decision to upgrade one component creates ripple effects elsewhere in the line. Where five years ago companies might have delayed capital upgrades due to cost or disruption concerns, today there’s less room to wait. Compliance demands are rising. Retailers are scrutinising supply chain resilience and safety standards. And cost pressures are making efficiency gains more urgent. ENGINEERING AND COMPONENTSFood & Drink International 33 www.fdiforum.net ENGINEERING AND COMPONENTS Mixing and dispersion technology specialist ystral builds new validation centre ystral is investing around 1.8 million euros in a new validation centre at its headquarters in Ballrechten-Dottingen (Germany). Completion is planned for the end of October. The centre will enable the machine and plant manufacturer to carry out more tests than before and further improve the testing conditions for its customers. Users do not have to be on site during the tests but can also follow them remotely via livestream. ystral plans, designs and manufactures highly efficient mixing, dispersing and powder wetting machines as well as process systems for the food industry. In the new validation centre, production companies will have the opportunity to test ystral technologies, train their operating personnel on ystral machines and use the testing facilities for method and product development. ystral is represented in the UK by S3 Process Limited (www.s3process.co.uk/). To find out more about ystral visit www.ystral.com © ystral The ground-breaking ceremony for the new validation centre took place at the end of May. Users can take part in the tests both in Ballrechten-Dottingen and remotely via livestream. In addition, ystral provides trial machines and systems for carrying out tests at the user’s premises. © stock.adobe.com/JK_kyoto34 Food & Drink International www.fdiforum.net THE DAIRY INDUSTRY T he dairy industry is facing mounting pressure to clean up its environmental act. Once considered an untouchable staple of the food economy, dairy has become a key focus in debates around emissions, land use, and climate accountability. Livestock methane, packaging waste, and intensive farming practices have drawn scrutiny from regulators and consumers alike. But amid criticism, the sector is not standing still. From feed innovation to regenerative land management and smarter processing, dairy businesses are exploring new ways to reduce their environmental footprint while staying competitive in a tightening market. At the heart of the challenge lies methane. Dairy cows are significant emitters, producing methane as part of their digestive process, a potent greenhouse gas with more than 25 times the global warming potential of carbon dioxide. In countries with large-scale dairy sectors like the UK, Ireland, and New Zealand, this makes agriculture one of the biggest contributors to national emissions. The industry is well aware of this and is channelling considerable research into mitigation. Feed additives such as red seaweed and 3-NOP have shown early promise in trials, with some cutting methane output by up to 30%. These are now being tested across commercial herds, although scalability and regulatory approvals remain hurdles. Meanwhile, efforts are underway to breed lower-emission cattle by selecting for genetic traits that reduce enteric fermentation. Even more novel are the early- stage developments of methane-inhibiting vaccines, with biotech firms and university partnerships working toward commercial viability. While no silver bullet exists, the volume of effort and investment signals a sector actively working on the problem. Alongside emissions, land use is also under the microscope. Conventional dairy farming has long been associated with soil degradation, monoculture pasture systems, and overgrazing. But regenerative grazing is emerging as a practical countermeasure. In practice, this involves rotational grazing systems, integration of diverse forage crops, and practices designed to restore soil carbon and water retention. Farmers implementing regenerative methods report benefits including healthier soils, improved yield resilience, and in some cases, early access to carbon markets through verified sequestration. These methods are also supported by emerging government incentives, particularly in the UK and EU, where sustainable land management is becoming a policy focus. However, these approaches are not without trade-offs. Dairy’s green reckoning As environmental pressures mount, the dairy industry is under scrutiny. From methane reduction to sustainable packaging, producers are racing to adapt, before policy and public opinion leave them behind. Dairy’s green reckoning Food & Drink International 35 www.fdiforum.net Regenerative systems typically require more land per animal, and the return on investment is slower, posing challenges for larger operations under financial strain. Feed production also plays a significant role in dairy’s environmental profile, particularly when imported soy or grain contributes to deforestation and high transport emissions. To address this, some dairy operations are experimenting with more sustainable feed inputs. Locally sourced agricultural by-products, such as spent grain from breweries or surplus produce from food 36 Á © stock.adobe.com/Studio Peace Dairy production and marking: Sustainability as a core commitment Sustainability is becoming a real competitive advantage for production companies. A great example: Swedish flagship farm Wapnö, with its own dairy production and on- site milk processing. Wapnö also brews beer and grows vegetables, following a fully integrated and sustainable approach – from animal welfare and renewable energy via its own biogas plant to short transport distances. The result: up to 70% lower CO₂ emissions compared to conventional farms. This commitment to sustainability extends to product marking. Wapnö needs environmentally friendly systems that can also withstand demanding production conditions – and relies on coding and marking solutions from LEIBINGER. The LEIBINGER IQJET runs for five years without maintenance. Its automated nozzle sealing technology prevents ink from drying out and intelligent solvent recovery cuts consumption by up to 50%. With just 36 watts of energy usage, it’s a leader in efficiency. All inks are developed in-house under strict environmental standards, and cartridges are fully emptied and easy to recycle. Learn more about sustainable dairy production with minimal downtime and long-term savings: leibinger-group.comwww.fdiforum.net THE DAIRY INDUSTRY W ithourHalalcertificate,youcansend products,beverages,cosmetics,andconfectionery productsMiddleEast,Malaysia,Indonesia, Türkiye,Singapore,Europe,andtherestoftheworld. W ithourHalalce products,bevera productstothe Türkiye,Singapo ertificate,youcansendmeat,meat ages,cosmetics,andconfectionery MiddleEast,Malaysia,Indonesia, re,Europe,andtherestoftheworld. www.halalfoodauthority.comwwwwwwwwwwh.h.hahahaha.ha.hlalalalallalfooofoofoodadadadaauaudadauaudadttthottrititittttiyyy.cy.cy.cy.cy.cy.cooomom info@@hhhhhalaaaalllllffffffoooooooooddddaaaaauthoriiiiiiitttttttyyyyy.ccccomm 0044(0)208888444444446677112277 processors, are increasingly being used to create circular supply chains. Insect protein and algae-based feeds are also gaining traction, albeit mostly in pilot stages. These alternatives aim to reduce reliance on resource-intensive crops while creating new value streams for agri-waste. More broadly, the supply chain is beginning to shift its focus from linear sourcing to regenerative or circular models, highlighting a growing collaboration between farmers, feed suppliers, and food producers to optimise both nutrition and sustainability. Environmental concerns aren’t confined to the farm. Dairy processing itself consumes considerable energy and water, particularly during pasteurisation, cleaning, and refrigeration. Many processors are now investing in energy-efficient technologies to reduce operating costs and improve their environmental performance. Heat recovery systems are being retrofitted in older facilities to recapture energy during milk processing, while some plants are integrating anaerobic digestion to turn waste into on-site biogas. Smart systems that monitor cleaning cycles and reduce chemical and water usage are also being adopted, often driven by the dual pressures of environmental compliance and cost efficiency. These process upgrades often provide a measurable improvement in ESG metrics, something that is increasingly valuable to investors and B2B partners looking to decarbonise their own supply chains. Even packaging, often overlooked in sustainability discussions, is seeing a rethink across the dairy category. Traditionally, plastic bottles and multilayer cartons have © stock.adobe.com/JackFFood & Drink International 37 www.fdiforum.net THE DAIRY INDUSTRY Euromilk’s proud dairy brand ‘Kukkonia’ packing milk in stick packs The market for aseptic stick packs continues to grow rapidly. They are easy for consumers to handle and manufacturers benefit from lower material costs. Compared to conventional portion cups for UHT milk, they can reduce a manufacturer’s packaging material requirements by up to 50% – the carbon footprint is greatly improved and the impact on the environment reduced. In addition, stick pack packaging has a positive effect on transport volume and weight. These are the reasons Slovakian dairy Euromilk has chosen this packaging for its Kukkonia brand. An aseptic stick pack machine from technology leader IMA Hassia runs in 2-shift operation with 12 lanes and produces 36,000 stick packs per hour. The machine sterilizes the flat foil using active packaging degermination and feeds it into the sterile area. Cutters then notch the foil in strips through to the seal layer. The packaging is subsequently formed into duplex stick packs using a special forming shoulder and then sealed on three sides. Lastly the stick packs are filled with UHT milk, using dosing equipment specific to the product. For more information on IMA Hassia visit https://ima.it/foodanddairy/ dominated due to their ability to protect product freshness. But with growing concern over single-use plastics, manufacturers are under pressure to reduce their environmental impact without compromising shelf life. Recyclable mono-materials and lightweight PET bottles are now common in innovation pipelines. Some producers are trialling plant- based cartons with reduced plastic linings, while others are exploring compostable options or reusable models. Supermarkets and smaller brands alike are piloting refill stations for milk and yoghurt, though uptake is still modest. As ever, the challenge lies in finding materials that preserve food safety while also delivering on recyclability, transport efficiency, and cost. What emerges across these efforts is a picture of an industry responding, but not yet transformed. Environmental impact is no longer a niche concern or a branding exercise; it is increasingly a business imperative. Regulatory frameworks are tightening, particularly under UK and EU climate action plans, and retailers are setting higher sustainability thresholds for their suppliers. There is also the reality of consumer perception. While most shoppers still reach for traditional dairy products, interest in sustainability credentials is rising, especially among younger consumers and B2B buyers tasked with hitting corporate responsibility targets. © stock.adobe.com/Atmospheric stock“salad bowl of the world” this summer. With engaging educational sessions, farm tours, special events, and a typically sold-out trade show, OPS offers a unique, immersive experience for all industry professionals. Fi South America 26 - 28 August São Paulo, Brazil Fi South America brings local and global tastemakers together at one dedicated event for the food and beverage industries. Gathering food ingredients, health ingredients and natural ingredients together, the event is your best chance to meet your next business partner, mingle with thousands of industry professionals and discover the future of food. ProPak Indonesia 27 - 29 August Jakarta, Indonesia ProPak Indonesia is the must-attend processing and packaging event in Indonesia, and it is the centrepiece of market trends, industry & investment Food & Drinks Malaysia 1 - 3 July Kuala Lumpur, Malaysia Set across 12,000 sq m of exhibition space at the Malaysia International Trade & Exhibition Centre (MITEC) in Kuala Lumpur, Food & Drinks Malaysia by SIAL is poised to be a key event in the global food & beverage industry. This year’s show will feature leading businesses from across the globe, showcasing innovation and excellence in 8 distinct sectors. Visitors can explore dedicated state and international pavilions, along with thematic exhibits that offer a glimpse into the future of food. Organic Produce Summit 9 - 10 July Monterey, USA Dedicated to bringing together producers and buyers of the organic fresh produce industry, the Organic Produce Summit will take place in the 38 Food & Drink International www.fdiforum.net Events Food & Drink © stock.adobe.com/neznamov1984 IFT FIRST 13 - 16 July Chicago, USA IFT FIRST means Food Improved by Research, Science, and Technology. It is IFT’s response to the transformative nature of the global food system. IFT FIRST will bring together researchers, scientists, engineers and entrepreneurs from across the global food value chain to discuss scientific solutions in presentations and panels focused on transformative innovation. Attendees will have the chance to interact with 1,000+ exhibitors showcasing the latest innovative solutions, technologies, new products and ingredients. Experiential innovation areas, scientific posters and intentional networking are key pieces of the IFT FIRST experience. networking discussions for you to build your network and increase your brand awareness. Speciality & Fine Food Fair 9 - 10 September London, UK Over the last 26 years Speciality & Fine Food Fair has built up a rich © stock.adobe.com/abricotinePPMA Total Show 23 - 25 September Birmingham, UK The PPMA Total Show is the UK’s biggest, free-to-attend processing and packaging machinery event. It brings together leading exhibitors from across industry, showcasing a wide range of the latest innovations and solutions, with expert-led seminars, live demonstrations and exciting networking opportunities. Food & Drink International 39 www.fdiforum.net © stock.adobe.com/elnariz Livestock Malaysia 27 - 29 August Kuala Lumpur, Malaysia Get ready to immerse yourself in the world of cutting-edge technologies and industry practices that are shaping the future of livestock. The upcoming 11th edition of Livestock Malaysia will showcase the latest innovations and advancements in feeds, livestock production, meat processing, and meat products, as well as provide an unparalleled platform for industry stakeholders to connect, explore business opportunities, and stay updated on the latest trends. heritage and has become the home of fine food & drink discovery for buyers from across the retail, hospitality, foodservice, manufacturing, import & export, and wholesale sectors. Whether you’re looking for product inspiration for your business, or you’d like to learn the latest trends and insights from top industry experts, then you’ll uncover the ideas you’re searching for at the Fair. Food Matters Live Rotterdam 23 - 24 September Rotterdam, The Netherlands Food Matters Live is heading to Rotterdam, bringing its unique blend of innovation, insight and ingredient discovery to the heart of Europe’s food and nutrition community. The event is designed for R&D, technical, NPD and innovation professionals working across the food, drink, and nutrition landscape. With more than 750 attendees, 100 expert speakers, and 100 curated sessions, the programme offers a rare opportunity to explore the future of innovation from every angle of the ingredients value chain. Next >