23 June, 2026

Takeaways from Snackex 2026

It was a pleasure to meet clients, partners, and friends in Lisbon for two days of intensive networking. The snack industry clearly continues to stand out as innovative and forward-thinking, reflected in both the high level of visitor engagement and the impressive range of exhibitors. We return to our daily work energized and inspired by the many insightful conversations at Snackex.

As sponsors of the Snack Science Hub, we are delighted to see how this part of the exhibition continues to evolve. The speakers were exceptionally well prepared, creating a genuine atmosphere of knowledge sharing. At Rosenqvists Food Technologies, we presented the latest progress on our E-Fryer project. Our goal is ambitious: to reduce energy consumption by up to 70% in potato chip production. Step by step, we are making meaningful progress. We have successfully secured high-temperature clean steam from the frying process—a key enabler for energy recovery. Our next milestone is to assess whether this can be converted into high-temperature steam in a cost-effective and space-efficient way for industrial use. The project will continue over the next two years, and we look forward to sharing further updates.

We were also pleased to see that Snackex truly lives up to its global reputation. Our stand welcomed visitors from Latin America, North America, India, Asia, and across Europe. It was both exciting and valuable to exchange insights, discuss future plans, and better understand the challenges faced by such a diverse and international audience. Thank you to everyone who took the time to share their experiences with us.

Our Sustainability Quiz, hosted at the stand, was inspired by the idea that process efficiency is not only essential for sustainability but also drives significant cost savings. We greatly enjoyed the many discussions around yield, water consumption, energy efficiency, and other key parameters. While there are no absolute right or wrong answers, we focused on realistic and practical estimates. Based on this, the key benchmarks are:

Approximately 3.2 kg of fresh potatoes are required to produce 1 kg of potato chips
Around 2.5–3 liters of fresh water are used per kg of potato chips
Up to 800 kW of energy savings is achievable at a production capacity of 1500 kg/hour
Approximately 600 liters of oil consumption can be expected

Ultimately, factors such as raw potato quality, process optimization, energy recovery, and operator practices all play a critical role in achieving sustainable efficiency.

We are pleased to announce that the winner of our quiz is Mr. Regis Cadoret from Europesnacks, who will receive the exclusive leather bag. Congratulations!

Snackex is all about meaningful meetings and conversations. Thank you to everyone who visited our stand and challenged us with your questions and insights. We learn a great deal from your experiences, which helps us continuously improve our solutions. From best-in-class heat transfer for nut frying that enables higher capacity, to our new loss-in-weight seasoning system for precise application, and our redesigned batch fryer delivering up to an additional 50 kg/hour in capacity—we remain committed to making your operations more efficient and successful.