Casey Laughman, Editor-in-Chief, Food Engineering
Food Engineering Editor-in-Chief Casey Laughman shares insights from the annual State of Food Manufacturing survey as the industry adapts to a string of challenges like none other in recent times.
ENGINEERING KEYNOTE: Where Do We Go From Here?
Anthony Doss, VP of Engineering, Tyson
Food and beverage manufacturers are craving stability after more than a year of upheaval driven by the COVID-19 pandemic, supply chain challenges and labor shortages. But new challenges are always on the horizon, and being prepared for them is job No. 1. Food Engineering Editor-in-Chief Casey Laughman, Anthony Doss, VP of Engineering, Poultry, Tyson and Dan Stauft, Director of Operational Technology, SugarCreek discuss how the industry has adapted to meet its ongoing challenges and where it goes from here.
Change and People Management
Shami Usmani, VP of Engineering and Manufacturing, AriZona Beverages
Digital transformations create a number of management challenges, and one of the biggest is ensuring you have the people you need. Shami Usmani, VP of Engineering and Manufacturing, AriZona Beverages, shares lessons learned on managing people through the digital transformation process.
Morning Refreshments and Networking Break
Developing a Comprehensive Cleaning and Sanitation Program
Karl Thorson, Food Safety and Sanitation Manager, General Mills
Cleaning and sanitation programs are the backbone of creating a safe plant environment for both food and employees. As disruptions hit the production process, developing and maintaining a comprehensive cleaning and sanitation program is critical to ensure both the products you make and the people who make them are safe. Karl Thorson, Food Safety and Sanitation Manager, General Mills.
The Future of Information
Justin Spannuth, VP/COO, Unique Snacks
As food and beverage processors collect more and better information, managing and using it opens up new ways of doing business. Justin Spannuth, VP/COO of Unique Snacks, explores how data collection and technologies such as blockchain are transforming the food and beverage production industry.
Expo Hall Opens
Expo Floor Refreshment Break
A presentation by VDG
A presentation by Orkin
How to Achieve Higher Efficiency & Cost Savings Using Decentralized Mechatronic Drive Systems
Mike DeMeo, National Electronic Sales Engineer, SEW EURODRIVE
A Decentralized Mechatronic Drive Systems using Permanent Magnet Motor Technology will increase efficiency and reduce power requirements and storeroom variants. This innovative system integrates all required control components while reducing control panel size and uses 50% less wiring with quicker installation and startup time. This technology gives higher performance with local control automation capability.
A presentation by SlipNOT
Expo Cocktail Reception & Game Drawing
Expo Hall Closes
Join us on the Royal Palm Pool Deck for a Barbeque.
AUTOMATION KEYNOTE: Automating a Sustainability Strategy
Lance Musson, Controls and Automation Manager, Diageo
Sustainability isn’t a bonus anymore. It’s become a fundamental piece of food and beverage design and construction projects. The next step is leveraging your automation capabilities to help meet—and exceed—sustainability goals.
Morning Refreshments and Networking Break
Challenges of Handling and Processing Plant Based Proteins in Food Manufacturing
Sharon Nowak, Global Business Development Manager, Food and Pharmaceutical, Coperion
This presentation is designed to be technical in scope and will help the end manufacturer understand how best to transfer, feed, and extrude these very difficult ingredients. It is suited for those involved in process and product formulation, process and product engineers, operators and plant managers who seek to investigate or optimize their plant based protein applications.
A presentation by QAD
A presentation by INFOR
The Necessity of Sanitary Conveyor Design in Today’s Modern Food Processing Facilities
Rick Milner, Product Line Support Leader, Wire Belt Company of America
Food recalls due to pathogen contaminates are a food processors worst nightmare. Recalls are costly in many ways: damaging your brand, profitability, and above all they risk your customers health and wellbeing. The importance of having equipment that is designed and manufactured to the utmost hygienic standards is absolutely paramount in today’s modern processing facilities. Join Rick Milner, an expert in hygienic conveyor design at Wire Belt Company, presenting a deep dive discussion of what to look for when outfitting your processing facility with today’s conveyor systems focusing on hygiene and sanitation.
Food Engineering’s Food Plant of Year: Keurig Dr Pepper
Keurig Dr Pepper was named winner of the 2021 Food Engineering Plant of the Year for its production facility and regional distribution center in Allentown, Pennsylvania. David Arnold, Senior Director, Manufacturing Engineering, shares how the company focused on meeting the needs of both its retail customers and its employees to successfully complete the project.
Food Plant of the Year Luncheon
Food Engineering’s Sustainable Plant of the Year: Cuisine Solutions
Cuisine Solutions was named winner of the 2021 Food Engineering Sustainable Plant of the Year for its sous vide facility in San Antonio. Cuisine Solutions COO Jean-Pierre Guillard shares insights on how the company’s commitment to sustainability shaped the design, construction and operating aspects of the facility.
Afternoon Refreshments and Networking Break
The State of Alternative Protein and Analog Foods
Scott Cowger, VP-National Sales Manager, Cereal Ingredients
Alan Hahn, CEO, MycoTechnology
Tilen Travnik, CEO and Co-Founder, Juicy Marbles
A panel discussion of the current state of the booming alternative protein and analog foods markets. Moderated by Casey Laughman, Editor-in-Chief, Food Engineering.
Evening Reception & Scotch Tasting
Women in Food Manufacturing Breakfast
KEYNOTE: Turning an Idea Into a Brand
Nicki Schroeder, Co-Founder and CMO, High Road Ice Cream
Ideas for food and beverage companies come and go, but turning an idea into a product with staying power is a major challenge. Nicki Schroeder, co-founder and CMO, High Road Ice Cream, shares lessons learned from the company’s growth since its inception.
PANEL DISCUSSION: Women in Food Manufacturing
The Role of Process Engineering in the Food Plant of the Future
Samara Heaggans, Corporate Director Process and Product Development, KDC Agribusiness
As food and beverage manufacturers balance production goals, responsiveness to shifting consumer demands and adapting to challenges, process engineering plays a critical role in ensuring plants run smoothly. Samara Heaggans, Corporate Director Process and Product Development, KDC Agribusiness, explores the role of process engineering in meeting the challenges of today and tomorrow.