[ October 8–11, 2019    McCormick Place    Chicago, IL USA ]

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All posts by: Gregory Dykstra

In just a few short weeks, registration will open for PROCESS EXPO 2019. If the 2019 marketing campaign is anything like that of the last show, we expect an opening rush of food and beverage processors signing up to take advantage of early promotions. One new feature attendees will see in their registration confirmation is […]

Ever since PROCESS EXPO broke out as a stand-alone trade show in 2011, we have promoted it to food and beverage processors as North America’s premier event for manufacturing solutions across all segments of the ever-evolving food and beverage industry. What made sense in 2011 seems to hold true even more so today with food […]

A prominent dairy processor approached me at the last PROCESS EXPO, a little disappointed that he could not find the dairy solutions he was looking for. His remark surprised me as I knew we had well over 60,000 square feet of solutions for dairy alone. I ultimately helped him find what he was looking for, […]

At a recent conference, a colleague asked me why PROCESS EXPO wasn’t organized into pavilions? After all, with exhibitors from all different industry segments, wouldn’t it make sense to put bakery suppliers in one area, prepared foods suppliers in another, and so on and so forth? Wouldn’t that make it easier for attendees to find […]

Show management loves to talk about how PROCESS EXPO is horizontal but what does that mean to you the exhibitor specifically for next year’s show? Well, it’s pretty simple. As you know, PROCESS EXPO attendees come to the show looking for solutions in the segments that they operate. What you might not realize is that […]

In conventional thermal processing systems, heat energy is transferred through conduction and convection from a hot medium to a cooler product that may result in large temperature gradients and uneven temperature distribution with the product. Heat exchangers typically utilize pressurized steam from petroleum-fired boilers with less than 25 – 30 percent of the energy conversion. […]

Why Ultraviolet-C Light Is a Superior Processing Solution For Juice Blends The growing demand for health-promoting fruit and vegetable juice blends, with improved nutritional and sensory attributes, has prompted the adoption of nonthermal technologies, including ultraviolet (UV-C) light at 253.7 nm.  Below are 14 reasons why UV-C can become a superior solution and suitable alternative […]

Microwave Processing – Description             While in-home microwaves have been common in the U.S. since the late 1960s, larger-scale industrial processing using either batch or continuous microwave systems has been commercialized relatively recently.  Microwaves can preserve fruits and vegetables by heating, pasteurizing and sterilizing foods using electromagnetic radiation in the microwave frequency range.  This energy […]

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