Robotics, food safety, packaging legislation and sustainability took center stage at Food Tech Event 2026. On May 20 and 21, more than 2,000 professionals from the food industry gathered at the Brabanthallen in ’s-Hertogenbosch. With over 120 exhibitors, the event showcased the solutions the industry is deploying to address current challenges.
Visitors were given a broad overview of the latest developments on the exhibition floor. One of the main attractions was a fully operational 184-square-meter food production line. It demonstrated step by step how different technologies come together in a single production process, from ingredient handling to cooling.
The interactive demonstration area also attracted strong interest. Ten companies showcased collaborative robots, smart production lines, vision systems, 3D scanning technologies and digital factories, among other innovations. The focus was on solutions that can be implemented directly in day-to-day operations.
AI, robotics, hygiene and food safety featured prominently throughout the presentations and panel discussions. A key message from the opening session was that technological innovation can only succeed when employees are actively involved in the process. “Robotics is not just about technology; the key to success lies in guiding people through the change,” said Franky van Esdonk of Gwynt.
Hygienic design and quality management received significant attention during an EHEDG roundtable session. Professionals from companies including Heineken, FrieslandCampina, Henningsen and Rival Foods exchanged experiences on food safety and quality assurance. Participants noted that investments in preventive measures are often difficult to justify, while immediate action is taken when a product recall occurs.
According to the participants, the industry needs to demonstrate more clearly the financial benefits of quality and food safety. “Practical showcases that demonstrate how investments in quality and food safety pay for themselves are essential,” concluded Leopoldo Becerra and Frans Saurwalt following the session.
Collaboration across the supply chain was a recurring theme throughout the program. Speakers emphasized that projects involving CO2 reduction, process optimization and new production facilities can only succeed when different disciplines work together from an early stage. Examples of energy-saving initiatives were also shared, including crate cleaning at temperatures up to ten degrees Celsius lower.
The upcoming Packaging and Packaging Waste Regulation (PPWR) also drew considerable attention. Starting in August, every link in the food supply chain will have its own responsibility for verifying that packaging complies with European regulations. Sustainability remained another important topic. According to Tamara Buikhuizen of Hessing Supervers, companies cannot afford to take a wait-and-see approach despite the postponement of CSRD reporting requirements. “Sustainability is not an optional opportunity; it is a hard necessity for managing operational risks.”
The next edition of Food Tech Event will take place on May 12 and 13, 2027, at the Brabanthallen in ’s-Hertogenbosch.
Source: Mikrocentrum
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