Restrictions implemented during the early post-lockdown days that characterized the COVID-19 pandemic are long gone, and the organizers of IFFA 2025 are prepared for the return of enthusiastic crowds to the international celebration of food processing technology and food manufacturing innovation.

Hosted in Frankfurt, Germany, every three years, roughly 1,000 exhibitors at IFFA welcome food processors, craft manufacturers, stakeholders in ingredients, spices, catering and hospitality. The focus is food, but key themes and trends also will be on display for the tens of thousands of visitors expected to descend upon the enormous exhibit halls.

Johannes Schmid-Wiedersheim, director, brand management Food Technologies for IFFA, explained that many innovations currently revolve around the question of how machines and systems can increase efficiency and simplify or automate work processes.

“This also includes new ways of utilizing data,” he said. “How can the amount of data from all stages of the process chain be utilized for greater added value? What opportunities does it offer for production planning, reducing downtime, increasing transparency and marketing to retailers and consumers?

“Another topic is the concrete steps and techniques that the industry can use to achieve more sustainable production. And finally, IFFA will address the huge variety of products that consumers demand today. What solutions does the mechanical engineering industry provide to be able to offer this variety profitably? Exhibitors will bring answers to these and many other questions to IFFA.”

Learn what’s new

IFFA’s global platform will be the stage for new technologies and discussions about new ideas impacting the food manufacturing industry.

“We know from many companies that they are developing their innovations specifically for the IFFA and are showing them to an international trade audience for the first time in Frankfurt,” Schmid-Wiedersheim said. “For this reason, I am sure that visitors will be able to see innovations in all product areas.

For the first time, we have summarized these in the so-called Worlds, so that you can find your way around the World of Processing, World of Packaging, World of Ingredients, World of New Proteins and World of Skills and Sales.”

For deep dives into the technology and trends driving the industry, IFFA offers attendees an extensive education and event experience organized by IFFA and its partners. In the IFFA Kitchen, for example, there are keynote panels on topics such as innovation, process optimization and data security. Speakers include experts from the white meat, red meat and new proteins sectors.

The IFFA Factory is dedicated to the topic of ‘Skilled labor shortage’ and features innovative approaches from mechanical engineering, research, start-ups and companies from outside the industry to tackle the shortage of skilled labor.

“A central presentation area offers lectures and panels throughout the day, supplemented by two daily live shows in which exhibits are presented in a practical way,” Schmid-Wiedersheim explained. “In direct dialogue with experts, you can find out which solutions are already available today and which technologies will shape the future. I also recommend our Discovery Tours. The tours, curated by recognized experts, provide orientation and draw attention to the less obvious innovations in the huge product range.”

“The panels and live shows will focus on technologies that automate processes, simplify operating concepts and optimize personnel deployment,” he noted. “In addition to systems and solutions that are already in use, prototypes and visionary concepts will also be part of the accompanying exhibition.”

Alternative protein solutions

Sales of alternative proteins have lagged as consumers turn to lower-cost and familiar proteins amid higher prices for food, according to financial services provider, CoBank. Headwinds for plant-based proteins include persistent negative consumer perceptions of plant-based meats and growing competition from within the category and from cell-cultured and traditionally raised animal proteins.

IFFA will present plant-based proteins and cultured meat technologies, although consumers’ enthusiasm for such products has waned in recent years.

“In the ‘World of New Proteins’, we have brought together products, technologies, presentations, research projects and relevant players on the subject of new proteins in Hall 11.0 for the first time,” Schmid-Wiedersheim said. “Directly above, in Hall 11.1, the program on the topic of ingredients complements innovative approaches in the development of new products. The trends in extrusion technology, 3D printing and recipes based on plant-based, fermented and mycelial proteins are particularly exciting.

“Our partners, the Good Food Institute Europe, ProVeg and Balpro, as well as some exciting start-ups, will be supporting us in the stage program and there will be a Discovery Tour, especially on the topic of alternative proteins.”

Connections that count

IFFA provides attendees with a unique opportunity to make new global connections and reinforce familiar networks while experiencing technological innovations launching food manufacturing into the future. With a full slate of programs and experiences at the show, organizers recommended the IFFA Navigator app to help attendees prepare for IFFA 2025.

The latest version of IFFA Navigator is available to download from mid-March. Additionally, attendees will find all exhibitor and product information, including dates, in the IFFA Contactor exhibitor search, so that users can contact the people they want to talk to in advance. IFFA Contractor will be available after the trade show. This valuable resource is a portal to companies’ products and innovations. Each exhibitor has an individual profile that includes company data, contact persons, product range, technologies, images, videos and more.