[ October 12–15, 2021 • McCormick Place • Chicago, IL USA ]
Today promises yet another day of solutions, ideas and opportunities. Tap into the network of 500+ experts on our show floor who have solutions for every link in the supply chain, including many that you may not have considered!
PROCESS EXPO is a horizontal show unlike any other in the marketplace today. Our suppliers can introduce you to technologies and processes used in other industry segments that might be new and innovative for yours and provide you with that competitive advantage. I encourage you to make use of tools, such as the industry segment brochures and product locators.
In addition to our world-class exhibits, don’t miss our show floor activities. Today’s show will feature 17 different educational sessions, including Pet Food Premiumization, Supply Chain for Legal Cannabis, IIOT and Food Safety; 15 live demonstrations of our production lines, including pepperoni, sliced cheese, frozen pizza, ground beef patties, and pet food kibble; a live butchering demonstration by TEAM USA; augmented reality demonstrations for food processing equipment; and the Oktoberfest Reception in the Beer Garden.
Thank you for coming to PROCESS EXPO. Enjoy the day and make the most of it. If we can help in any way, please let us know.
Jarrod McCarroll, FPSA Chairman
Organizers of PROCESS EXPO
With more sophisticated government tracking of the food supply, as well as enhanced media and public scrutiny, food safety is front and center at this year’s educational lineup.
Food companies recall hundreds of products every year, but the food supply is getting safer. That’s because government and industry have more tools to identify and track pathogens with increasing accuracy, according to food industry attorney Shawn Stevens. But food companies face more risk, too, he says. Stevens will speak Thursday, October 10, at 11:00 am in “What Food Processors Need to Know to Protect their Brand.”
Following passage of the Food Safety Modernization Act (FSMA), the FDA developed more methods for preventing foodborne illness, such as unannounced “swab-a-thon” inspections for pathogens at food plants. “The more you test, the more you find,” Stevens says.
Discovered pathogens are matched to the Center for Disease Control’s PulseNet database, which keeps DNA fingerprints of bacteria from patients. The database identifies clusters that might represent unrecognized outbreaks. Before the database was developed in the late 1990s, “We were stumbling around in the dark,” Stevens says.
“Previously, only a major and geographically localized incident, such as the 1993 Jack in the Box E. coli outbreak, could be caught. Today the database identifies smaller outbreaks. But the database is still relatively young, and the vast majority of illnesses caused by food consumption remain unsolved,” Stevens says.
As the database achieves more depth in the next five to seven years, “the norm is going to be that when someone gets sick and the genetic strain is uploaded, it’s going to match something in the database,” he says.
Produce has been in the spotlight following the spinach E. coli outbreak in 2006 and a series of romaine E. coli incidents. Convenience products, such as pre-cut vegetables and pre-washed salad, create risk because more hands are touching the product.
Produce processors must understand safety practices and the purpose behind them; otherwise “they will deviate quickly if something gets in their way,” says Will Daniels, president of the produce division at IEH Laboratories and Consulting Group. Daniels will present “Food Safety Tips for Produce Processors,” Tuesday, October 8, at 2:00 pm.
With more scrutiny, processors are redoubling their efforts, developing food safety plans and adopting test-and-hold programs. But there’s wide variability in practices.
“Produce is made up of 400 industries and suppliers have their own ways of doing things, whether its mango coming from offshore or artichokes in Castroville,” Daniels says.
Other sessions on food safety cover the inspection process, food fraud, microbial intervention, and the Food Safety Transportation Act.
Television personality and host of the hit show, The Butcher, Colby Donaldson joins Team USA’s Butchering Demonstrations taking place on the show floor. The demonstrations are scheduled for 2:30 today and Thursday at the Innovations Showcase, Booth 4818. Donaldson joins the demonstrations as emcee and to support members of Team USA who are preparing for the 2020 World Butchers Challenge in Sacramento, CA, next September.
Donaldson “has an excellent understanding of the artisan craft of butchering and can help raise the profile of Team USA as they prepare for next year’s competition,” says David Seckman, President and CEO of the Food Processing Suppliers Association.
Join moderator and Meatingplace editor Lisa M. Keefe today in a candid conversation with Traci Earls, Lieutenant Colonel in the Kansas Army National Guard and general manager of the Cargill Protein Plant in Butler, WI.
Earls will share how Cargill, winner of the Department of Defense’s 2017 Freedom Award, recruits military talent for its operations and works to integrate and retain them. Former soldiers can join the company’s Veterans and Military Support Network, use mentorship services to ease the transition into the private sector and enjoy flexible policies that allow them to fulfill their duties to the military as reservists.
“This only happens when an organization has a deep-rooted culture of support and understanding,” Earls says.
From driving 18-wheelers for the Army while still a teenager, through deployment in Iraq, Earls learned lessons she uses every day in overseeing 500 employees, producing a million pounds of ground beef hamburger patties daily. The session, “Cargill’s Leadership Brand: Lessons from a General Manager and Soldier,” is scheduled for 3:00 pm today at Theater II, Booth 4568.
Starting with 350 pounds of beef trimmings, this production line will produce about 225 trays, each containing four hamburger patties for a supermarket case.
The process will be repeated daily at 11:00 am, 1:00 pm, and 3:00 pm Tuesday through Wednesday, and Friday at 11:00 am, to be followed by demonstrations of German salami production on nearby equipment.
The trimmings will be fed into a GEA grinder, to be reduced to 3mm ground beef. That beef is transferred to a Handtmann vacuum filler paired with a Verbufa flying knife that slices one-third pound patties. The patties have a handmade appearance, says Jay Wenther, applications and technical services manager at Handtmann Inc.
Next, the patties travel to a Packaging Progressions system, which places a piece of paper under each patty and places four into a plastic tray in two stacks of two. The machine communicates with an Intech International denesting system that individually places the trays onto the conveyer belt.
The trays are delivered to a Multivac tray sealer, which covers each with plastic film. The packages then travel through an Eagle Product Inspection x-ray system that detects metal or foreign objects. Finally, a PRIMEdge cleaning system washes and sanitizes equipment parts of the demonstration line. The packages normally would be boxed and shipped to a supermarket chain or distribution center.
Ask that question in the food and beverage industry and you’ll get a million answers. Have some questions yourself? Join our panel of experts today in the session “Implementing the Industrial Internet of Things,” taking place this morning at 11:00 am in Theater I (Booth 1677). Hosted by the FPSA Technology Network, this forum will include leading industry professionals from technology providers, system integrators, machine builders, and food manufacturers and is designed to help our audience understand what it takes to bridge the silos from production to the boardroom.
|Time||Session Title||Theater (Booth)||Wednesday, October 9|
|Cheese Production Line||10:00 am–10:30 am, 12:00 pm–12:30 pm, and 2:00 pm–2:30 pm||Booth 251|
|Implementing the Industrial Internet of Things (IIoT)||11:00 am–12:00 pm||Theater I (1677)|
|Meat Production Line||10:00 am–10:30 am, 1:00 pm–1:30 pm, and 3:00 pm–3:30 pm||Booth 3675|
|Premiumization in Pet Care||1:00 pm–1:30 pm||Theater II (4568)|
|Team USA Butchering Demo||2:30 pm–3:30 pm||Theater II (4568)|
|Lessons from a General Manager & Soldiers||3:30 pm–3:45 pm||Theater II (4568)|
|Oktoberfest Reception||4:00 pm–6:00 pm||Booth 3078|
The 2019 PROCESS EXPO opened to much fanfare on October 8 with a ribbon-cutting ceremony of Association dignitaries and a drumline procession from Illinois state-champion Romeoville High School. This lively ceremony was enjoyed by all attendees who were present and signaled a successful start to this year’s show.
NOTE: Download the show app to ensure that you don’t miss out on the outstanding educational sessions, meet-ups and Feeding the Hopper sessions.