On 20 and 21 May 2026, the 3rd edition of Food Tech Event will take place: the one-stop-shop trade fair for food production and processing. For two full days, the Brabanthallen in ’s-Hertogenbosch will focus on innovation, knowledge sharing and fresh ideas.
Food Tech Event offers two days of absorbing knowledge and gaining new insights. It is an event where technology, process expertise and sector experience come together under one roof once a year. You will meet industry peers from the sectors Fresh Produce, Meat, Fish, Dairy, Bakery, Beverage, Alternatives and Convenience. Judith van den Nieuwenhuijzen, Programme Manager of Food Tech Event: “For many visitors, this is the moment to gather concrete ideas and see new technology in action. In two days, you efficiently connect with 130 specialists on the exhibition floor, offering food- and beverage-focused solutions for your production or processing facility.”
Food producers and processors work tirelessly to improve our food: it must taste better, be healthier, fresher and have a longer shelf life. At the same time, the demand for continuous availability and greater convenience is increasing, requiring faster, more efficient and more sustainable processes with minimal waste. Many food companies face similar questions. ‘How do I maintain reliable quality control at higher volumes? How do I organise food safety within a more complex chain? How do I approach automation and sustainability in practical terms?’
Technology and continuous innovation play a crucial role in addressing these challenges: smarter machines and equipment, along with a wide range of solutions for quality assurance, food safety, hygiene and process optimisation.
Experience and engage with various interactive demonstrations at the demo square: from smart dosing and production technology to 3D scans and digital factories. For example, take part in the VEGA interactive process demo and configure instrument-specific properties yourself on-site via an iPad. Or see the compact portioning machine by Jansen Techniek for precise portioning of fish, meat and poultry in space-conscious production environments. A real eye-catcher is the live food production line, where visitors can follow step by step how innovative technologies come together in one integrated production process: an inspiring example of collaboration within the food industry.
In addition, on Wednesday 20 May the ‘Living Lab Lunch’ will take place; an interactive networking lunch with food producers, machine builders and technology integrators, where relevant practical questions and innovations come together. Later that afternoon, there will be an informal (free) networking reception (sponsored by OSV netwerk), where you can speak with colleagues and exhibitors over drinks and light refreshments.
On both days, you will be updated on a wide range of new developments in the conference programme. This programme consists of practical case studies from leading companies, insights from experts and concrete solutions to challenges on the production floor across four highly relevant themes: Automation, Hygiene, Quality and Sustainability. For instance, Ferr-Tech and Cleanwash will share their practical experience in making crate washing processes more sustainable, and Hessing Supervers will present their compelling story on the significant progress they have made in sustainability in recent years. A recommended session is the practical roundtable exclusively for food producers on hygienic design in practice, featuring Leopoldo Becerra (35 years of experience at The Coca-Cola Company and Cargill) and EHEDG experts.
The programme also includes a keynote panel discussion titled ‘Innovations on the work floor: how does the organisation respond?’. This discussion is organised by Next Tech Food Factories and Vakblad Voedingsindustrie. Technology is valuable, but not neutral: it changes work processes, and its implementation directly impacts employees. How do you ensure that innovations are truly embraced within your organisation? What role does management play, and how do you support operators and staff during the transition?
Four experts working in the food sector will share their experiences and insights, moderated by Judith Witte, to make technology, labour and people future-proof. On stage: Rob Goijaarts (Program Manager Digital MAKE at Mars Wrigley Europe), Robbert van ’t Hoff (CEO of Westfort Vleesproducten), Frenky van Esdonk (Senior Business Associate at Gwynt) and Jeroen Rondeel (CEO at Blue Engineering).
For the full programme, visit the Food Tech Event website and check which sessions you do not want to miss.
Add Food Tech Event to your calendar now. Better yet, invite a colleague or business relation and attend together to connect and exchange knowledge. The organisation expects over 2,600 professionals from the food industry, offering ample opportunity to share experiences with peers.
Food Tech Event 2026 - Wednesday 20 and Thursday 21 May - from 10:00 to 17:00 - Brabanthallen ’s-Hertogenbosch
Source: Foto's: ©Bram Saeys
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