{"id":14997,"date":"2026-11-03T12:52:52","date_gmt":"2026-11-03T11:52:52","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=14997"},"modified":"2026-11-03T12:52:53","modified_gmt":"2026-11-03T11:52:53","slug":"anuga-foodtec-2027-1-350-exposants-attendus-a-cologne-autour-de-linnovation-agroalimentaire","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=14997","title":{"rendered":"Anuga FoodTec 2027 : 1 350 exposants attendus \u00e0 Cologne autour de l\u2019innovation agroalimentaire"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Koelnmesse a d\u00e9voil\u00e9, lors du Cibus Tec \u00e0 Parme, les grandes orientations d\u2019Anuga FoodTec 2027, pr\u00e9vu du 23 au 26 f\u00e9vrier \u00e0 Cologne, en Allemagne. Plac\u00e9e sous le th\u00e8me \u00ab Navigate Complexity \u00bb, cette \u00e9dition devrait r\u00e9unir environ 1 350 exposants, dont 62 % venus de l\u2019\u00e9tranger.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le salon abordera les enjeux de digitalisation, d\u2019automatisation, de s\u00e9curit\u00e9 alimentaire et d\u2019utilisation durable des ressources dans les industries alimentaires et des boissons.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00ab&nbsp;<em>Les fabricants de produits alimentaires et de boissons ne se contentent plus d\u2019optimiser des machines individuelles. Ils doivent simultan\u00e9ment prendre en compte l\u2019automatisation, la s\u00e9curit\u00e9 alimentaire, l\u2019\u00e9nergie, l\u2019eau et les mat\u00e9riaux<\/em>&nbsp;\u00bb, souligne Roland Thiemann, directeur d\u2019Anuga FoodTec.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Deux nouveaux espaces, SMART et SUSTAINABLE, seront consacr\u00e9s respectivement aux technologies num\u00e9riques, \u00e0 l\u2019intelligence artificielle et \u00e0 la robotique, ainsi qu\u2019\u00e0 l\u2019efficacit\u00e9 des ressources, aux emballages durables et aux prot\u00e9ines alternatives.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le programme comprendra \u00e9galement quatre espaces de conf\u00e9rences, un hackathon et deux conf\u00e9rences internationales consacr\u00e9es aux technologies alimentaires et aux proc\u00e9d\u00e9s de s\u00e9paration et de s\u00e9chage. Les International FoodTec Awards seront remis le 23 f\u00e9vrier.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019Italie sera repr\u00e9sent\u00e9e par environ 155 entreprises, dont IMA, AETNA Group et CFT.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00ab&nbsp;<em>L\u2019Italie continuera de jouer un r\u00f4le important<\/em>&nbsp;\u00bb, affirme Thomas Rosolia, directeur g\u00e9n\u00e9ral de Koelnmesse Italia, mettant en avant l\u2019expertise du pays dans les technologies de transformation, de conditionnement et d\u2019automatisation alimentaires.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Koelnmesse a d\u00e9voil\u00e9, lors du Cibus Tec \u00e0 Parme, les grandes orientations d\u2019Anuga FoodTec 2027, pr\u00e9vu du 23 au 26 f\u00e9vrier \u00e0 Cologne, en Allemagne. Plac\u00e9e sous le th\u00e8me \u00ab Navigate Complexity \u00bb, cette \u00e9dition devrait r\u00e9unir environ 1 350 exposants, dont 62 % venus de l\u2019\u00e9tranger. Le salon abordera les enjeux de digitalisation, d\u2019automatisation, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":15004,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-14997","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14997"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14997\/revisions"}],"predecessor-version":[{"id":15019,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14997\/revisions\/15019"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/15004"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}