Don’t miss the Augmented Reality Showroom (Booth 1172), open today from 9 am to 1 pm, for a look at how augmented reality can be applied in training, sales and marketing, and design and engineering.
A colleague once told me that the last day of a show is for “serious show people” and that’s exactly what we have in store for you today. Today, we start the show with our popular Career Roundtables of the Young Professionals Group. This activity brings together young professionals and students to share experiences and provide guidance on navigating a successful early career in the food and beverage industry. This will be followed by a meet-up of the Women’s Alliance Network and demonstrations of all five Production Lines.
Of course, the real draw is the technology on display in our exhibitors’ booths. Make sure you take advantage of these last few hours to identify what you’re looking for and make contact with those exhibitors. They’re still here waiting to talk to you about your challenges. Find them using the industry sector brochures, the Show Guide, the mobile app, the product locators or just ask our staff.
Thank you for coming to this year’s PROCESS EXPO and for helping us make it our most successful event ever. We look forward to seeing you in October 2021.
Jarrod McCarroll, FPSA Chairman
Organizers of PROCESS EXPO
The Augmented Reality Showcase is transporting attendees beyond the trade show floor. This year, PROCESS EXPO teams with O’Fallon, Mo.-based Harvin AR to show how augmented reality can be applied in training, sales and marketing, as well as in design and engineering.
The showcase features four AR booths. Harvin AR uses holograms or 3D models to create digital twins of equipment that are superimposed onto the real world, typically a plant floor. In contrast to virtual reality, augmented reality users can interact with the hologram and environment of the equipment.
“The cost to transport heavy equipment is high,” says Don Harvey Jr., who founded Harvin AR last year with his father. The pair have a combined 45 years of industrial experience. “With AR the users can immerse themselves in the workings of the equipment, or just dabble in it, in a way that’s relatable,” says Harvey. “The hologram can be scaled large or small, and visitors can walk around it and “see it from every angle.”
Exhibitors featured at the showcase include Quantum Technical Services Inc. of Frankfort, IL, a maker of equipment for pizza, and Germany-based GEA Group, which makes a range of food-processing equipment.
“The technology is still in the early stages of industry use,” says Harvey. “But it’s growing and it’s embraced by younger engineers, comfortable with digital applications. AR is useful in the design and engineering process because team members can view the project in stages and get necessary approvals. It’s useful for training because students can learn how to dismantle, clean and reassemble equipment holographically,” he says.
And AR has enormous potential for sales and marketing, as buyers can view machinery and its workings at trade shows, as well as tailored presentations.
The hologram is created from the CAD content of a manufacturer’s equipment, Harvey says. The company uses animation and textures to show components working or to show how products flow through a process. “In the future, AR will enable exhibitors to expand their presence by bringing more and bigger equipment to the show,” says Harvey.
“Exhibitors don’t have to be limited by the size of their booths.”
The FPSA Foundation presented a $75,000 check to the Greater Chicago Food Depository at a press conference on Thursday. The donation is part of the association’s 2019 DEFEAT HUNGER Campaign. In addition, Process Expo exhibitors donated funds and food products to support the campaign.
“FPSA’s support of the Food Depository began in 2013 and this year’s drive has enabled FPSA to surpass its goal of providing 1 million meals to the needy in Cook County,” said Gil Williams, chairman of the FPSA Foundation. The Food Depository estimates there are 800,000 “food insecure residents” in the county.
The foundation check was presented to Jill Zimmerman, vice president of development for the Food Depository.
Two pizza companies, Nations Pizza and CBM Global donated tens of thousands of frozen pizzas to the campaign.
When Suzanne Strassburger was ready to join her family’s steak company in New York City, the sixth-generation business had taken a downturn. The recession had taken a toll and a big customer had left. “We were losing things we had taken for granted, like nice vacations and gifts,” Strassburger recalled.
In a keynote speech at the FPSA Women’s Alliance Breakfast Thursday, Strassburger noted she expected to join Strassburger Meats from the time she was a small child. “It was not a field for little girls, but I was fascinated by the family business and the tradition.”
Indeed, the beginning was humbling. A tire flew off her car on the Triboro Bridge and the tow truck operator demanded that she pay tolls for his truck and her car. A steakhouse customer, Bryan, was dismissive on the phone. When she complained to her father about the treatment, the customer suggested she get out of the meat business.
“I had to learn to fight my own battles,” she said.
But back in the early 1990s, rebuilding the business was difficult. “You have to take it one supplier at a time, one customer at a time and build trust.”
Strassburger assembled a loyal team. She led a move from the city to a plant in Carlstadt, N.J. And she launched a retail brand that’s featured in the Williams Sonoma catalog and online. She took over as CEO in 2002 but “still talks to her dad in Florida 10 times a day.”
On the question of the new generation of meat analogue products, Strassburger said she understands the appeal, but added that “analogues don’t threaten our business.” Recent polling shows the number of vegetarians hasn’t grown, she said. “We can’t eat our way out of climate change.”
Strassburger advised the women at the breakfast to “know the importance of never giving up on your dreams,” learn continually, embrace change and understand that “stereotypes don’t apply.”
“I learned to face fear,” she said. “That’s the biggest enemy.”
Six companies won recognition for their groundbreaking products following presentations at the Innovations Showcase. Seventeen finalists presented to a panel of judges on Tuesday afternoon. The winners are:
And the winner of the People’s Choice Award is Epzilon ZOX, biodegradable food packaging developed by Monterrey, Mexico-based Zubex. The product was selected in voting by show exhibitors and attendees.
The FPSA Women’s Alliance Network announced the 2019 Red Circle honorees at its breakfast Thursday.
Career Excellence: Nancy Corriveau, Blentech Corp. This honor recognizes a woman who is dedicated to the food and beverage industry and has taken a proactive approach to both personal and professional development.
Rising Star: Nicole Chestnut, Rome Grinding Solutions. This honor recognizes a woman with fewer than five years of industry experience who has made a noticeable impact via professional achievements and personal influence in the food and beverage industry.
Innovation and Inspiration: Carole Tonello-Samson, Hiberbac. This honor recognizes a woman who has brought game changing innovation or an inspiring idea in the last 18 months to her company and/or industry.
Achievement in Developing and Promoting Women: The Haskell Co. This honor recognizes an FPSA member company that actively supports and develops the careers of women in their employ and works toward professional gender balance.
|Time||Session Title||Theater (Booth)|
|Friday, October 11|
|Young Professionals Group Roundtables||9:30 am–10:30 am||Theater II (4568)|
|Women's Alliance Network Meetup||10:30 am–11:30 am||Theater II (4568)|
|Pet Food Production Line||10:30 am–10:30 am||Booth 4324|
|Cheese Production Line||10:30 am–10:30 am||Booth 251|
|Meat Production Line||11:00 am–11:30 am||Booth 3675|
|Frozen Pizza Production Line||11:00 am–11:30 am||Booth 2477|
The Cheese Production Line in Booth 251 has been one of the most popular stops on the show floor at this year’s PROCESS EXPO, thanks to the contribution of a number of FPSA member companies. If you’ve been to one of the demonstrations, you’re probably familiar with some of these brands. What you haven’t seen are some of the companies behind the scenes that have helped make this line a reality.
First up is Bill McPhail of Dairy Farmers of America who provided the inspiration for this line and designed the components. Second is FPSA member Shambaugh & Sons who provided the HTST unit in the line. And finally, Haskell Company, who stepped in late in the campaign to provide their invaluable services as an integrator to pull this line together as you see it today on the floor.
Today, you will get one last chance to see the Cheese Production Line demonstration at 10:00 am in booth 251. Not interested in cheese? Pet Food (Booth 4324) will also take place at 10:00 am, and the Meat (booth 3675) and Frozen Pizza (Booth 2477) lines will take place at 11:00 am.
Are you a young professional asking yourself this question? If so, you are not alone. This industry is full of colleagues who are eager to listen, provide advice and lend their support based on their experience to help our young professionals chart their paths for a successful career in the food and beverage industry.
Join us this morning for the Young Professionals Group Career Roundtables from 9:30 am–10:30 am in Theater II (Booth 4568) to network and share strategies on how best to manage this critical, early stage in your career.
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.