Meeting place for knowledge transfer and networking: these are the events in the complementary program of IFFA. Lecture and discussion forums, a live production line, guided tours and craft competitions will address the most important industry topics. The events offer inspiration, product information, experience, expertise and contacts.
Events and competitions at IFFA 2022
Organizer: Messe Frankfurt with partners
Location: Hall 12.0 Stand number A11
This year’s IFFA Forum was all about our exhibitors. Here the most important innovations in the areas of automation, digitalization, food safety, sustainability, packaging, ingredients and craftsmanship were presented. In addition, practical application examples provided answers to questions from business, technology and development.
The IFFA Forum 2022 – The presentation area of our exhibitors.
NEW: IFFA Factory Area
The IFFA Factory Area was divided into the IFFA Factory, a fully assembled production line, and IFFA Factory Talks. Top-class lectures by our partners were presented here.
Location: Hall 11.1 Stand number B90
In the IFFA Factory, a fully assembled production line, meat product and a plant-based product were alternately produced on site. Experts moderated the entire process live and provided information on recipes, ingredients and processes. The results could be tasted live on site. In addition, the most important associations for mechanical engineering and alternative proteins presented their range of topics
IFFA Factory Talks
Organizers: Messe Frankfurt, Proveg, Vemag, Good Food Institute Europe, Deutscher Fachverlag
Location: Hall 11.1, booth number B80
The adjacent lecture area, the IFFA Factory Area, offered a top-class programme from our partners. A roundtable discussion hosted by Deutscher Fachverlag, focused on how innovations can contribute to greater sustainability in meat processing. The conference "New Food Insights - presented by IFFA, Proveg and Vemag" was all about products made from alternative proteins. The Good Food Institute Europe discussion panel focused on driving innovation and scale in the alternative proteins sector.
Organizer: Messe Frankfurt with partners
Location: Registration counter Hall 12, Via Mobile / East Foyer.
The guided tours of the trade fair, put together by recognized experts, offered inspiration and orientation in the wide range of products on display at IFFA. Several times a day, the tours set out to explore new products and innovative technologies.
Each tour focused on a specialist topic: packaging trends, process innovations, meat alternatives (presented by the Good Food Institute Europe), modern ingredients and trends in the butcher’s trade (presented by the German Butchers‘ Association).
The IFFA Competitions
Organizer: German Butchers‘ Association
Place: Hall 12.0
The national and international product and quality competitions of the German Butchers' Association were again one of the highlights of IFFA. They took place in the competition area in Hall 12.0. Here, every specialist butcher's store was able to measure itself against the international competition with the variety of craftsmanship and the quality of its products.
The following product competitions were fixed:
- International Quality Competition for Sausages
- International Quality Competition for Cans and Jars
- Best small sausage – Grand Prix
- International Quality Competition for Hams
Young talents showed top performance at performance competitions:
- Vocational school competition - butcher classes show off their skills (May 18)
- International qualification competition Euroskills 2023 (May 14 and 15)
The art of craftmanship – the art in craftmanship
The special display "The art of Craftsmanship – the art in Craftsmanship" was presented jointly by the Heyne Meat School at the Chamber of Crafts Frankfurt-Rhein-Main and the German Butchers' Association in Hall 12.0. The focus here was on cultivating the art of craftsmanship, embedded in modern technologies. Distinctive and unique products of the butcher's trade were showcased.
German sausage culture – technology, recipes, spices
The German Butchers' Association offered regularly special presentations on the subject of "German sausage culture - technologies, recipes, spices" on the fringes of the international performance and quality competitions. The target group was, in particular, international guests who want to learn more about German sausage, its culture, production and technology. The discussions with the interested professionals were conducted competently in several languages.