FoodTech brings experts together to explore water and energy optimisation solutions

13 October 2026

• 3D Printing Technology
• Work environment and clothing
• Focus on sustainability
• Food Lab
• Trade publications/media
• Professional organizations
• Food Packaging
• Food Processing
• Research institutes
• Hygienic and food safety
• Ingredients and additives
• IT and Data
• Educational institutions
• Water and Energy

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Energy efficiency in food production and the reduction of water consumption will be in focus in FoodTech’s Water & Energy area, which will feature an informative stage programme with a wide range of experts. The Nordic region’s leading destination for food technology will bring the industry together at MCH Messecenter Herning on 27–29 October 2026.


Leading experts in water and energy will be ready to take the stage at Water & Energy Stage when FoodTech opens its doors at the end of October. Solutions for optimising resource consumption will be presented, with sessions focusing on both water and energy taking place every day. On the energy side, the programme will include specific technologies and case studies from food companies that are working flexibly with their energy consumption and adapting their operations to the opportunities available in the energy market.

“There is currently a great deal of activity within energy and energy optimisation, and it is not necessarily about one specific technology. To a greater extent, it is about minimising consumption and creating operational flexibility. Water and energy are essential to food production, but rising costs and limited resources mean that we need to think differently. I hope the presentations will provide companies with inspiration and knowledge that they can translate into concrete actions,” says Søren Nøhr Bak, Senior Expertise Director, NIRAS.

According to him, water and energy are becoming increasingly important in the food industry, where both resources are essential to production. He therefore sees FoodTech as an excellent opportunity to share experiences, discuss opportunities and gain inspiration for future work.


The Need for a Nuanced Perspective on Water

On the water side, the focus will include how the food industry can make better use of water resources by applying different water qualities for different purposes. The programme will present opportunities to reduce the consumption of drinking water and make greater use of alternative water sources.

“We need to develop a more nuanced perspective on water. In Denmark, we are accustomed to being able to drink the water from our taps, but that does not mean that all water needs to be of drinking-water quality. Water can be used for many different purposes, and we actually have a range of opportunities to make better use of our resources while protecting our drinking water. These are precisely some of the perspectives we want to highlight, so that visitors become aware of the opportunities available,” explains Lars Nørgaard Holmegaard, Managing Director, Lemvig Vand og Klimatorium.

Among other things, he points to the opportunities for using technical water for purposes that do not require drinking-water quality. This applies, for example, to parts of the industrial sector and to future Power-to-X (PtX) production, where water requirements may be substantial. At the same time, he highlights the potential for utilising rainwater, which would otherwise place a burden on sewer systems, thereby reducing the pressure on drinking water resources.


Knowledge and Dialogue Across the Industry

Over all three exhibition days, Water & Energy Stage will offer a comprehensive programme covering topics ranging from the energy transition and biogas to resource-efficient cleaning and the circular use of water. Each session will feature presentations from selected companies and experts and conclude with a panel discussion in which different perspectives and experiences will be brought into the conversation.

Among the speakers will be representatives from Alfa Laval, FORCE Technology, NIRAS, Klimatorium, Mejeriforeningen, Biogas Danmark and Biogass Norge.

“Water and energy are highly topical issues that have a significant impact on the food industry, which is why it is important for us to put them on the agenda. Through Water & Energy, we want both to inspire and to create a space for dialogue across the industry. We have brought together a number of highly skilled professionals who can address the challenges from different perspectives and present some of the opportunities available. Hopefully, visitors will leave with new knowledge, good ideas and inspiration for their future work,” says Jacob Rasmussen, Project Manager, MCH A/S.