plant-based revolution? An expert panel will be looking ahead to debate meat’s future in light of a raft of innovative, plant-based substitutes coming to the fore over the past 12 months. Dr Michael Betz, Food Technologist for Handtmann Group will be joined by Tiia Mörsky, Ingredient Research Team Leader, Production and Processing Research Department at Campden BRI Group and Policy Director at the Sustainable Food Trust, Richard Young, in what promises to be a fascinating keynote debate, chaired by the highly respected editor of Food Manufacture, Rod Addy.

Registration is now open for the UK's premier trade event for food and drink manufacturing, processing, packaging and logistics, Foodex


he show returns this March (30th-1st April, NEC Birmingham) with a remit

of providing 2020’s most comprehensive deep dive into the trends, products, challenges and opportunities that will set the agenda for the coming year; visitors can go to: today to register for their completely free badge. Ahead of the show, we’re providing a

tantalising glimpse at just some of the highlights that visitors can expect to see this coming March.

#1. INNOVATION, INNOVATION, INNOVATION (30TH MARCH - 1ST APRIL 2020) The Foodex show floor will be alive with over 40 brand new launches and a raft of innovative thinking, meaning visitors will get 2020’s clearest and most comprehensive snapshot of the market- at-large. A new precision, robotic food handling

system (Colin Mear Engineering Ltd – stand M161); a revolutionary high density EPP series of containers for hot or cold food items (Catering Equipment Ltd - stand T219); a user friendly Technifoamer (QJS – stand G258) and plug and play nitrogen generation system (MSS Nitrogen Limited – stand K171) are just some of the innovative new products to be featured at the show. To see more of what’s on offer ahead of Foodex 2020 and plan ahead, visitors can go to:, and select the


‘Innovation@’ product category, which aggregates every new launch at the show.

#2. MEAT THE 21ST CENTURY CRAFT BUTCHER AND CELEBRATE YOUNG TURKS… (31ST MARCH AND 1ST APRIL 2020) The bright spotlight of competition is set to shine on the Foodex Competition Theatre as it plays host to one of the biggest dates in the butchery calendar; Premier Young Butcher 2020. Recognised as one of the most demanding UK butchery craft skills tests on the circuit, the competition is open to 18-28-year-old butchers from across the UK and is sure to provide an entertaining, nerve-jangling showcase for the talents of some of the country’s finest young masters. Held for the very first time, the Craft

Butcher Awards in association with National Craft Butchers (NCB) will showcase the skills of the 21st century craft butcher in product development and innovation. Covering Barbecue, Charcuterie, Kitchen Ready, Meat in Pastry, Ready to Heat and Sausage categories, competitors will have the opportunity to demonstrate traditional skills in manufacturing as well as originality and innovation competing for Bronze, Silver and Gold awards.

#3. WHAT’S NEXT FOR MEAT-FREE? (2.20PM, 30TH MARCH 2020) So that’s the meat, but what about the

Witness a Mayo Masterclass in VR (1.30pm, 31st March 2020)

#4. INDUSTRY 4.0 (30TH MARCH - 1ST APRIL 2020) It’s no exaggeration to say that manufacturing is on the cusp of a fourth industrial revolution, centred on technology, automation and sustainability. Foodex will be the place to learn more about ‘industry 4.0’ and meet the innovators – speakers and exhibitors – helping make sense of it all. On the centre stage a fascinating look

at upgrading the workforce through technology, debating if humans could be largely surplus to requirements within the next decade will take place, while a panel of experts will be asking if artificial intelligence could be the Holy Grail for forecasting. On the show floor, dozens of

companies specialising in automation and robotics are waiting to introduce Foodex visitors to seriously game changing tech.

#5. THE QUEST FOR BETTER BREAD (30TH MARCH 2020) Also taking place on the Foodex competition theatre, the search for Britain’s Best Loaf culminates in a live judging session, followed by a glittering awards presentation. Already a key date in the baking industry calendar, the impartial stamp of excellence takes in categories including Gluten Free, Innovation, White and Wholegrain with two categories for Sourdough – Traditional and Commercial (sourdough produced by the addition of cultivated yeast and/or the addition of a commercial sourdough product) reflecting its now stratospheric popularity with British consumers.

#6. THE ENGAGE LOUNGE (30TH MARCH - 1ST APRIL 2020) Visitors in need of brief respite from the bustling aisles of Foodex can call in at The Engage Lounge Engage Lounge, in


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