EXPLORE TECHNOLOGY THAT CAN IMPROVE THE PRODUCTION OF YOUR LASAGNE.
We're changing the way food is manufactured using the latest foodtech. We believe by using new food technologies including robotics, automation, Steam Infusion and cryogenic cooling, we can make the BEST lasagne in the world. Join us in November for our Foodtech Challenge and see the impact of digital technologies for yourself.
Why attend our Foodtech Challenge?
Foodtech is the future. Discover advances in food technology and processing methods from the world's leading innovators. Learn from industry experts in robotics, product development, artificial intelligence and more. Explore how foodtech will impact your business and help you answer questions, including:
- How will robotics reduce my manufacturing costs and overheads?
- Can foodtech improve shelf life and reduce waste in my supply chain?
- What can I do to make my product taste more indulgent but healthy?
Agenda & Details
We have planned the Foodtech Challenge to coincide with Food Matters Live. Food Matters Live is a unique event dedicated to creating cross-sector connections focused on innovation, the future of food, drink and sustainable nutrition based in London from 20th to 22nd November.
What: Foodtech Challenge - Lasagne
Where: National Centre for Food Manufacturing, University of Lincoln, Holbeach.
When: TBC - Please click this link to register your date preferences from 21st, 22nd or 23rd November.
Day 1 - Arrival & Dinner
Arrive at Peterborough railway station from London in the afternoon. OAL will arrange transport to the event hotel, The Talbot Hotel in Oundle. Opportunity to network with delegates prior to a "locally sourced" dinner. Before dinner, there will be demonstrations of exciting new 3D printing technology.
Transport is arranged to take delegates to the National Centre for Food Manufacturing. The day will feature cooking and technology demonstrations concluding with the taste test of the foodtech lasagne.
Delegates can choose to be dropped off at Peterborough railway station or return to the hotel.
We'll be demonstrating a number of technologies to improve the production of lasagne. Including:
APRIL Robotic Chef
Discover how we can prepare and process ingredients with robotics, minimise human interventions in your factory and how you can reap the rewards of automation.
Combined with Steam Infusion cooking we can rapidly cook and then cool your sauces using liquid nitrogen locking in flavour and reducing waste.
Packaging Line Control
Ensure your lasagne is in the right pack with the right date code using OAL Connected and create a paperless, fully traceable factory set-up.
Learn how Steam Infusion cooking will transform your lasagnes eliminating burn on, enhancing flavours, textures and colours, create consistency and increase productivity at the event.