"Hispack has been very positive and we have exceeded expectations," said Javier Riera-Marsá, president of Hispack, during a breakfast with the press. Although official data are not yet available, since the show had not yet finished at the time of the breakfast, an increase of 20% in visitors is expected compared to the previous edition, of which 10% would be international.
"We have noticed an increase in non-regular visitors to Hispack" declared Javier Riera-Marsá, in addition to highlighting that the exhibitors had presented more innovations than in the last edition, a fact that Llucià Casellas, president of Bta also highlighted, pointing out a great difference qualitative.
Xavier Pascual, director of Hispack, highlighted that "the Hispack / Bta model has been consolidated, not only for the food sector but also for non-food". For his part, the general director of Alimentaria Exhibitions, Josep Antoni Valls, highlighted “the change in trend”, with an increase in exhibitors; the internationalization and the high number of work meetings held, and the value components, the activities focused on collecting the trends in the sector. "We are the third fair in the sector in Europe", concluded Xavier Pascual.
The sum of Hispack and Bta represents one of the main technology and machinery platforms in the European Union for the food and beverage industry, the main consumer sector for machinery and packaging material. From April 21 to 24, Hispack & BTA showed the different phases of a product, from the ingredient to the equipment and technologies for the manufacturing process, through the container and packaging or its arrival at the point of sale.
Hispack concentrated materials, technology, processes, logistics and solutions for the manufacture and use of all types of containers and packaging for any industrial and mass consumption sector, not only for food, as well as elements of Advertising at the Place of Sale. For his part, Bta. showcased machinery and equipment for the meat and general food industry, and the latest developments in ingredients and intermediate food products.
