For the bakery industry, GEA is focusing on energy-saving production processes, new digitalization tools as well as state-of-the-art technologies to ensure food quality.

GEA has presented part of its new portfolio program to the general public for the first time on a 25-meter-long production line for portion-precise slicing and loading into the thermoformer.

The new ValveCalc 7.5 can also be used to dimension branched safety and overflow blowoff lines complete with pipes, bends, transitions and other possible components.

The new high-performance centrifuge of type olivMaster CF 8000 processes a further 650 tons of olives per day for Olibest.

GEA launches a new generation of its CrumbMaster, the versatile, dedicated crumb breader for applying coating to convenience foods.

GEA completes the T.VIS^® control top series with a version for potentially explosive processes, especially suitable for the dairy and liquid processing industry.

GEA’s new generation of the DairyRobot R9500 has achieved significantly improved efficiency in automated milking.

GEA along with long-standing partner, PanMarine, planned, developed, and supported the implementation of the water and sludge treatment project at the Aspis site in Argos.

From May 4 to 10, the technology group GEA will be exhibiting in hall 3 / booth E46–E54 a wide range of innovations and demonstrating its engineering expertise in the fields of meat, meat alternatives, cheese, bakery, confectionery, and pastry products.

GEA, together with its partner CattleEye, an agribusiness based in Northern Ireland, offers a new digital solution to detect and treat lameness in cows faster. This consists of a camera and software that analyzes the animals' movement patterns.