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
Dan Stauft, Director of Operational Technology, SugarCreek
Hugh Roddy, Vice President of Global Engineering and Project Management, Chobani
Casey Laughman, Editor-in-Chief, Food Engineering
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 and Hugh Roddy, Vice President of Global Engineering and Project Management, Chobani discuss how the industry has adapted to meet its ongoing challenges and where it goes from here.
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.
Achieving the American Dream Through Technology: The Goya Foods Success Story
Andy Futterer , Sr. Account Manager, Food & Beverage, Infor
Suvajit Basu , CIO & Head Of Information Technology, Goya Foods
The past few years have amplified the pressure the food and beverage industry faces when it comes to adapting to changing consumer buying habits. What are the best practices manufacturers can execute to efficiently address rapid changes while maintaining a competitive advantage? Join Suvajit Basu, Goya’s CIO & Head of Information Technology, and Andy Futterer of Infor, as they reflect on the Goya’s success over the past 85 years into the largest, Hispanic-owned food company in the United States and discuss plans for modernizing moving forward.
Head over to the game room on your lunch break and play a game of Trivia!
Food Engineering’s Food Plant of Year: Keurig Dr Pepper
David Arnold , Senior Director Manufacturing Engineering, 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.
Manufacturing Facility Planning & Operations
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 plans, infrastructure and people you need. Shami Usmani, VP of Engineering and Manufacturing; Emily Pressman, Packaging Engineer; and Philip Lelikov, Plant Engineer; AriZona Beverages, share lessons learned on managing projects and people through the digital transformation process.
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
Ahmad Yehya, President, CEO and Co-Founder, Nabati Foods Global Inc.
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.
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.
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.
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, CEO Stanislas Vilgrain and COO, Olivier Marquet share insights on how the company’s commitment to sustainability shaped the design, construction and operating aspects of the facility.
Women in Food Manufacturing
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 ManufacturingNicki Schroeder, Co-Founder and Chief Marketing Officer, High Road Craft Ice Cream
Kate Rome, President, Rome Grinding Solutions
Ronda Wright, Regional Director Supply Excellence, Mars Wrigley
Sharon Spielman, Senior Editor, Food Engineering
A panel of women from a wide range of food manufacturers and suppliers discuss the challenges they have faced in a traditionally male-dominated field. Topics include how to make your voice heard, building a network and overcoming stereotypes to prove technical knowledge.
This page contains archived content from the 2021 virtual event.
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