Handtmann successful at the Anuga FoodTec 2018


We offer new product ideas using patented product methods.

Where are you at after the Anuga FoodTec 2018?
You experienced a literally dazzling collection of information and new ideas at the Anuga FoodTec 2018? New products, new methods, new potentials. We are there for you, if you now want to turn your ideas into practical reality or wish to learn more about Handtmann production processes. Now is the perfect time to get going. The Handtmann Forum and team would be delighted to hear from you.

New products. New methods.
Consumers are open to new ideas. Handtmann successfully offered new product ideas for tasting in the Handtmann show kitchen. Be it dry sausage snacks formed as vacuum filler, heart or star, or fruit quark, kale, chili and apricot mustard in alginate casing – we have the right and patented technology for it. Accurate-to-the-gram portioning systems, ConPro systems for products in alginate casing, forming systems, and more. Product handling from filling through to packaging always on top.

Quality guaranteed and awarded: Gold medal and FT-Award for Handtmann
Gold medal for our forming systems. The international jury made up of representatives from science and practice was of the opinion that the automated production of formed products from the most diverse raw materials such as meat, cheese, vegetables or dough broadens the range of modern and trendy product ideas. And the Fleischerei Technik Award honours the collating system developed by Handtmann as a perfect example of state-of-the-art, interdisciplinary technology and the intelligent networking of processes.

The Anuga FoodTec 2018 was an overwhelming event for us. We are very happy to receive the Anuga gold medal and the FT Award for our system. And we heartily enjoyed the diversity of contacts and the conversations we had with you. They are both enrichment and incentive for us to successfully explore the opportunities and trends of modern food productions together with you. We thank you for your visit.

Karl Keller, Managing Director