After six years, Interpack, one of the most important trade fairs for processing and packaging technologies in the world, is back in full swing on May 4-10, 2023.

As a key player in the feed, food, and mobility industries, Swiss technology Group Bühler will present a full spectrum of services and solutions that can support customers in gaining efficiency and developing more sustainable products.

Over the last years, markets have been facing multiple challenges with tense supply chains, soaring energy, and raw materials prices along with other effects of the war in Ukraine. With the lack of raw materials, countries and companies have been investing in new solutions to improve productivity and self-sufficiency. At the same time, consumers are becoming more aware of health and sustainability, making more conscious choices.

Bühler brings to Interpack a broad range of services and innovations that go from ChocoX, a new moulding line with an entirely modular approach, RoastMaster20, a solution that can be applied in small to industrial operations with its energy-efficient and homogeneous coffee roasting, to Bühler’s full, baked pet food range of technologies that include material intake, dosing, dough mixing, dough feeding, moulding, and baking ovens. Granulex®, the new hammer mill series that offers significant energy savings and flexibility, is another Bühler’s highlight at Interpack.

Digital process services such as PastaPro, which regulates the water in the production of dough, eliminating moisture fluctuations in raw materials and ensuring consistent quality of the product, and DryingPro Moisture Control, which improves energy efficiency by making the correct dryer control decisions quickly and reliably, are also part of Bühler’s cutting-edge portfolio at Interpack.

 Food sensations tour at Bühler booth

Bühler is also organizing an exclusive press tour to its Food Sensations area at Interpack on May 5, 2023. This is a unique opportunity for you to taste and learn what is behind some of the products that have been developed with state-of-the-art technology - from cocoa to chocolate mass and finally to moulded products, from pulses to pasta, from grain to cereals and flakes, from wafer and biscuits to enrobed baked goods and more.