Bühler Invites Clients to Virtual interpack Tradeshow
The interpack tradeshow in Düsseldorf, Germany, is an important milestone for the consumer foods industry, taking place every three years. As is the case with many events and tradeshows in the last weeks, interpack has been postponed in order to mitigate the risk of spreading the coronavirus. The show was originally scheduled from May 7-13, 2020. But Bühler advises their customers to keep those dates in their schedule, as they will showcase a virtual interpack under the motto “Creating food sensations” with digital showrooms, chats, and webinars to present their latest technologies and solutions.
“The interpack 2020, like many tradeshows around the world, has been cancelled to keep people safe and mitigate the spread of the coronavirus. This cautionary decision is a positive step for the health and safety of our customers and employees. The current challenges require us to explore new ways of reaching out and preparing for the future. In this case by running events digitally and discovering the potential of virtual events. We ask all our customers and interested people to keep the interpack dates in their calendars,” says Germar Wacker, CEO of Bühler’s Consumer Foods business.
Within the next days, Bühler will invite everyone who had planned to travel to Düsseldorf to join the company’s virtual booth online, get inspired by new end-product compositions, meet Bühler experts and sales people in chat rooms, or enter technical presentations online. “There are so many challenges and opportunities in the consumer foods market today that deserve new solutions. We want to invite all our customers to explore these solutions in a completely new, virtual format which also allows for individual discussion,” Wacker pointed out.
At interpack, Bühler planned to showcase its full range of processing solutions along the entire value chain. Under the motto “Creating food sensations”, the aim was to inspire customers with innovative end products, from chocolate mass to enrobed baked goods, from molded products to wafers and biscuits. Sustainable innovations that help reduce waste, water, and energy usage in the bakery, chocolate, confectionery and roasting industries would have been presented to encourage visitors to contribute to a better future. At the same time, Bühler wanted to showcase new solutions for food safety, healthy ingredients, and higher efficiency.
“In every challenge is an opportunity. In a world of change, perhaps we will discover that virtual tradeshows offer efficient, impressive, and modern platforms to communicate and exchange about the developments and the state-of-the art solutions for a prosperous future of the consumer food markets,” Wacker concluded.