INDUSTRY NEWS
HAVER & BOECKER to showcase AI and sustainable processing technologies at POWTECH TECHNOPHARM 2026
HAVER & BOECKER will present its latest advances in artificial intelligence, robotics and sustainable processing at POWTECH TECHNOPHARM 2026 in Nuremberg, Germany, under the theme AIR (Artificial Intelligence & Robotics). Exhibiting alongside its technology
brands QUAT2RO®, AML Bulk Technology, BEHN + BATES and IBAU HAMBURG, the company will demonstrate AI-driven solutions designed to improve plant efficiency, automate repetitive tasks and enhance quality control. Highlights include the AMICUS®
Smart Cell, an automated palletising and depalletising system, and AI-powered camera technologies such as Q Valve Check and Q Seal Check, which help reduce production errors, minimise waste and improve operational performance. Managing Director Florian Festge said
intelligent automation has become essential for modern manufacturing, adding that the new technologies enable operators to focus on process optimisation rather than repetitive manual tasks. The exhibition will also feature AML’s
sustainable filtration systems for bulk materials, while BEHN + BATES will showcase its hygienic ADAMS® CARE-LINE Edition FFS machine for powdered foods and pharmaceuticals. IBAU HAMBURG will present customised solutions for bulk material storage and handling, including plant upgrade programmes.
In addition, HAVER & BOECKER’s Wire Weaving Division will highlight
its repair
service for POROSTAR® filter components, allowing customers to extend equipment life, reduce material consumption and minimise downtime through refurbishment rather than replacement.
Puratos opens new Flour Competence Centre
Puratos has opened a new Flour Competence Centre at its headquarters in Groot-Bijgaarden, Belgium, dedicated to analysing flour variability and developing practical solutions for bakery producers. The centre combines advanced analytical equipment with R&D expertise to help manufacturers better understand changes in flour quality caused by factors including climate conditions, agricultural practices and global supply challenges. Variations in parameters such as protein content, enzyme activity, moisture and water absorption can significantly impact dough performance, fermentation and finished product quality. Through targeted research, the facility
will investigate crop evolution, regenerative flour
performance, new stabilising
ingredients and next-generation flour analysis techniques. Insights generated will support the development of Puratos’ bakery improvers, sourdough solutions and patisserie mixes, helping customers maintain consistent quality across fresh,
frozen and extended shelf-life products. The centre is connected to Puratos’
global network of flour laboratories, combining international data with regional expertise to create tailored solutions for different markets. Paul Baisier, Chief R&D Officer at Puratos,
said: “Flour forms the base of most bakery recipes, yet it is one of the most complex and variable raw materials in the industry.
With our new Flour Competence Centre, we leverage global data, advanced analytics, and GenAI-driven predictive modelling to better understand and anticipate flour variability.” The facility will also support
collaboration across the bakery supply chain, helping producers adapt to changing raw material conditions while advancing more sustainable agricultural practices.
JUNE/JULY 2026 • KENNEDY’S BAKERY PRODUCTION • 7
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40
