Food Tech Expo 2026

Attendees, exhibitors & solutions

Who this event is for

Industry trends

Key trends shaping this market and its wider industry.

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Frequently asked

Glossary

1

HPP (high pressure processing)

A cold pasteurisation method that uses very high water pressure to inactivate microorganisms in juices, deli meats and ready meals while preserving flavour and texture. Frequently specified at food technology fairs by processors making clean-label products.

2

Aseptic filling

Filling of sterilised product into pre-sterilised packaging inside a controlled sterile zone, allowing ambient shelf life for milk, juices, sauces and plant-based drinks without refrigeration. A common hall category at food processing fairs serving dairy and beverage lines.

3

UHT (ultra-high temperature)

Continuous heat treatment of liquid food at roughly 135-150 C for a few seconds, followed by aseptic packaging, to give ambient-stable dairy and beverage products.

4

IQF (individually quick frozen)

Freezing technology that freezes pieces such as berries, diced vegetables or shrimp separately so they stay free-flowing, using fluidised bed or tunnel freezers.

5

CIP (clean-in-place)

Automated circulation of cleaning and rinse solutions through tanks, pipes, fillers and valves without dismantling the line, central to hygiene compliance in dairy, beverage and sauce production.

6

HACCP

Hazard Analysis and Critical Control Points, the food-safety management system that identifies biological, chemical and physical hazards and sets critical limits along the process line; equipment suppliers are expected to support HACCP documentation.

7

IFS and BRCGS

Retailer-recognised food safety and quality certification schemes audited at plant level. Processing and packaging equipment that is easy to clean and validate helps producers hold these certificates.

8

MAP (modified atmosphere packaging)

Replacing air in a pack with a controlled gas mix to slow spoilage of meat, cheese, salads and bakery items; delivered through tray sealers, thermoformers and gas-mixing systems.

9

Thermoforming and tray sealing

Packaging formats where film is formed into trays or sealed onto pre-made trays, widely used for fresh meat, fish, ready meals and cheese.

10

Extrusion

Cooking and shaping of food through a die under pressure and temperature, used for snacks, breakfast cereals, pasta and textured plant proteins.

11

Hygienic design (EHEDG principles)

Machine construction rules such as stainless steel surfaces, sloped frames, sealed bearings and crevice-free joints that prevent product traps and make cleaning verifiable.

12

Traceability and line data

Batch-level tracking of raw materials through processing and packaging via PLC, MES and vision inspection systems, increasingly required for recalls and retailer audits; a growing theme on food plant automation stands.

13

Turnkey line

A single-supplier package that takes a product from intake through processing, filling, packing, inspection and palletising, often bought by producers building a new plant or adding a category.