Speakers

PROCESS EXPO is pleased to host some of the industry's key experts, presenters, and thought leaders for the 2021 edition of PE University and Food for Thought. Please find the list below organized by the day and time of their presentations. For additional information on a specific speaker, click their name for their detailed bio.

 

Tuesday, November 2, 2021
8:00 AM – 9:30 AM

The Pandemic Effect: Past, Present and Future of Food Production

The COVID-19 pandemic has transformed much of what was considered “normal”. However, the food and beverage industry has been impacted much more than others given its position as a truly essential industry, tasked with the mission of feeding a hungry world. This impact is affecting everything in plant operations from PPE, training, maintenance, security, food safety and even plant design. In this enlightening session, our panel of experts will discuss the changes that are with us for the long haul, as well as additional modifications to plant and processes that will ensure safety for consumers and workers alike, while also improving productivity and efficiency under these unique circumstances.

Speakers:


Erik Brainard
Anritsu Infivis

Darrin McCormies
Epstein

Rob Rainbolt
Burns & McDonnell

Bob Selz
Schwan's Food

Tuesday, November 2, 2021
10:15 AM – 11:45 AM

CBD By The Numbers: Sizing up a Confusing Marketplace

Speaker:


Chris Walsh
Marijuana Business Daily &
Hemp Industry Daily

Tuesday, November 2, 2021
11:15 AM – 12:00 PM

The New OSHA: What Food Processors Should Expect

Increased regulations, enforcement, and penalties are anticipated to be a hallmark of OSHA in the coming years. More corporate resources will need to be devoted to worker safety because of the impact of a greater number of inspections, heavier fines, and an increased regulatory environment. Come learn what these changes in OSHA regulations and enforcement mean for food processors.

Speaker:


Kenneth Kirschner
Hogan & Lovells

Tuesday, November 2, 2021
12:30 PM – 1:00 PM

Pandemic Impact on the Workforce

Beverage and Food Processing industry, as essential activity, has been dramatically impacted by the Covid pandemic. Necessity to operate from the get-go of the pandemic, with no or little reliable information, has left each entity to figure out its own path to move forward.

Speaker:


Nikola Vadja
Global P&L Senior Executive

Tuesday, November 2, 2021
1:30 PM – 2:15 PM

Manufacturing & Market Challenges for Cannabis Products

In the absence of federal oversight, entering the U.S. cannabis industry is currently a state-by-state effort. Regulatory issues pose challenges, and cannabis product development dynamics related to the supply chain, research, and development can prove imposing. In this session, Stephanie Gorecki, VP of Product Development, Cresco Labs, will offer perspectives on the current U.S. market for cannabis-infused gummies and other cannabis products, including:

  • Production and processing challenges
  • Changing cannabis consumer demographics
  • Identifying market opportunities

Cresco Labs is one of the largest vertically integrated multi-state cannabis operators in the U.S. Employing a CPG approach to cannabis, Cresco’s house of brands is designed to meet the needs of all consumer segments and includes some of the most recognized and trusted national brands including Cresco, Remedi, and Mindy’s, a line of edibles created by James Beard Award-winning chef Mindy Segal.

Speaker:


Stephanie Gorecki
Cresco Labs

Tuesday, November 2, 2021
2:45 PM – 3:15 PM

Facts and Myths of High Pressure Processing in the Pet Food Industry

High Pressure Processing (HPP) meets consumer and processor demands for safe, nutritious, delicious, and convenient foods, and is quickly becoming the most important value proposition in the rising fresh pet food market. The session discusses the science facts behind the HPP technology for safety and nutrition by sharing a real world case study and published research literature.

Speaker:


Vinicio Serment
Hiperbaric

Tuesday, November 2, 2021
3:00 PM – 4:30 PM

Food and Beverage Processing Upon Closer Examination

Search online for the “danger of processed food” and you’ll get 426 million results. This shouldn’t come as a surprise as the food and beverage industry has been a favorite punching bag of the media for quite some time now. That’s pretty sharp criticism for an industry that is tasked with feeding a world with over 7.8 billion people in ways that are safe, efficient, and nutritious and is meeting that challenge with flying colors. Join our panel of experts from a variety of different sectors of the diverse food and beverage industry who will address these criticisms with a fact-based approach designed to shine a light on the industry and how it is working to supply a hungry world.

Speakers:


Ash Hussein
UC Davis

Beth Johnson
Food Directions

Angela Miraglio
AMM Food & Nutrition Consulting

Brian Perkins
Provisur

Tuesday, November 2, 2021
3:45 PM – 4:15 PM

Why Filtration Matters in Food and Beverage Processing

Proper filtration of compressed air and technical gases commonly used in food and beverage processing will help safeguard against unwanted contamination in your plant.

Learning Objectives:

Session attendees will walk away from the session thinking about the following areas:

  • How and where contaminants are first generated or introduced in a food and beverage processing plant.
  • Other critical points on the process line where there’s an opportunity for new contamination.
  • Setting up a filtration system that meets industry standards and guidelines.

Speaker:


Scott Grimes
Donaldson Company

Wednesday, November 3, 2021
8:00 AM – 9:30 AM

Tomorrow's Foods Today: Plant-Based Proteins and Beyond

Remember the last time you sat down to eat a burger and a milkshake? Fairly soon, you’ll be able to have that same experience again today without sacrificing an animal, or even milking her for that matter! Today’s food industry is developing a variety of new products that present consumers with new options for a diet that is more in line with their values than ever before. Plant-based proteins are now commonplace culinary innovations that are on their way to establishing a space in the marketplace. Join this session to learn about the future of these and other products, and how they will impact the traditional competition.

Speakers:


Bryan Clardy
Planterra Foods

Darren Hoffman
Smithfield

Lisa Keefe
Alt-Meats Magazine

Todd Putnam
Bumblebee

Zak Weston
The Good Food Institute

Wednesday, November 3, 2021
10:15 AM – 11:45 AM

Privacy, Security, the Cloud and COVID: The Benefits of IIOT for your Company

Prior to the COVID outbreak, some food manufacturers were resistant to allow remote access to their production equipment for fear of increased risk of security breaches. However, the COVID pandemic and the resulting challenge of admitting outside personnel into the plant, has caused many of these manufacturers to rethink this approach to IIOT. This session will feature a panel of experts that will share advances in IIOT and explain how this technology can be integrated into today’s production systems for greater efficiencies without sacrificing data security.

Speakers:


Tim Barthel
Cybertrol

Matt Hartman
Blentech

Dan Stauft
Sugar Creek

Keith Weerts
Blentech

Ola Wesstrom
Endress Hauser

Wednesday, November 3, 2021
11:15 AM – 12:00 PM

What Food Processors Need to Know to Protect their Brand

Learn about the expanding regulatory risks and exposure and the tools that can be used to protect a company and their brand. Shawn works closely throughout the U.S. and abroad with food industry clients (including the world’s largest growers, processors, restaurant chains, distributors, and grocers) helping them protect their brand by complying with FDA’s and USDA’s food safety regulations, reducing food safety risk, managing recalls, and defending high-profile food safety cases.

Speaker:


Shawn Stevens
Food Industry Counsel, LLC

Wednesday, November 3, 2021
12:30 PM – 1:00 PM

Alternative proteins industry: Look beyond the horizon

CRB surveyed 300 professionals in the food industry to learn how they are weighing risk versus reward in the pursuit of alternative proteins. Presenters will analyze the manufacturing processes, efficiencies and solutions that are shaping the market. During this session, CRB will present key findings shared by plant-based, cell-based and alternative dairy manufacturers, taking a deep dive into:

  • Major cost drivers and efficiency opportunities
  • Sustainability perceptions
  • Scale-up challenges and solutions
  • Speed to market considerations
  • Evolving regulatory environment
  • Product safety and packaging

With these findings in-hand, attendees will hear from the industry itself. What are the greatest barriers they face and how can the market leverage new innovations to overcome them?

Speakers:


Tony Moses
CRB

Jason Robertson
CRB

Wednesday, November 3, 2021
1:30 PM – 2:15 PM

Cannabis-Infused Beverage Production Strategies

As the cannabis industry and consumer preferences evolve, cannabis-infused beverages appear poised for high, sustainable growth. Large firms within the industry, backed by big alcohol and CPG dollars are betting heavily on the beverage product format. However, cannabis beverages pose key technical challenges, including:

  • Quality—ensuring the beverage delivers the same experience every time
  • Taste—the unique and pronounced flavor and aroma of cannabis ingredients can pose hurdles
  • Stability—the beverage must remain safe, stable, and label-compliant throughout its intended shelf life

Cannabis beverages also pose challenges that can arise in the supply chain from manufacturer to retail shelf. All these potential development and production issues require solutions the products can get into the hands of consumers. In this session, Shehzad Hoosein will discuss how Cannabistry’s team has developed technology/IP to solve these challenges.

Cannabistry is a scientific research and development company leveraging the significant experience, expertise, and success its principals have obtained from many years of leading successful innovation in the food, beverage, and pharmaceutical industries. Cannabistry’s mission is to maximize the value of cannabis for both patients and operators.

Speaker:


Shehzad Hoosein
Cannabistry

Wednesday, November 3, 2021
2:45 PM – 3:15 PM

Facility Hygiene Culture / Labor Solidarity

An important part of any culture is to have a workforce who is respected, cared for and a supporter of the food safety mission of a facility or company. This presentation links the need for solidarity with your workforce to ensure a true culture that enables the best of programs, flawless execution and CAPA completion. These are critical components for safe food and sustainability of the process.

Speaker:


Joe Stout
Commercial Food Sanitation, LLC

Wednesday, November 3, 2021
3:00 PM – 4:30 PM

The Edible Explosion: Cultivating Cannabis Manufacturing

Over the past five years, the North American edibles market is growing at a rate of 33% CAGR, attracting consumers and drawing new players, including some of the biggest CPG names in the industry into this exciting market. While this tremendous growth and consumer trends with regard to cannabis edibles offer interesting business opportunities, it is not without risk. The edibles market faces regulatory issues, very stiff competition, a challenging tax structure and consumer concerns including studies on how cannabinoids are absorbed into the bloodstream. This session will feature experts on the cannabis market who will discuss the current state of the edible cannabis market, and tomorrow’s challenges as well as opportunities.

Speaker:


Chris Walsh
Marijuana Business Daily &
Hemp Industry Daily

Wednesday, November 3, 2021
3:45 PM – 4:15 PM

Users Guide to Pathogen Modelling Programs

This presentation will provide a summary of the recommended pathogen modelling programs to use in the event of HACCP deviations in the major process categories (e.g., cooked and chilled, raw, as well as, dry and fermented products), and in supporting HACCP decisions. Participants will be directed to flow diagrams that summarize this information on our website. Advantages and limitations of each program will be discussed, and any additional information that is needed for each model.

Speaker:


Lynn Knipe
Ohio State University

Thursday, November 4, 2021
8:00 AM – 9:30 AM

The Future of Food: Attitude Shifts and Trends in the Food and Beverage Industry

Health and wellness, sustainability, customization and uniqueness. Decades ago, it was Burger King that offered to “have it your way”. That is just a given for today’s consumer, whether it be a hamburger or a glass of water. Food and beverage manufacturers have gone out of their way to provide a wide variety of options to please our palate and feel good about the foods we choose to eat, and there is no going back. Join industry experts in this eye-opening session which will focus on current trends and offer predictions for what consumers will be demanding in the years to come.

Speaker:


Howard Telford
Euromonitor

Thursday, November 4, 2021
10:30 AM

Upgrading Your Plant for Peak Performance by Replacing Legacy Equipment

Would you believe that a simple vacuum equipment upgrade could get you 1.2 million more packages through a legacy packaging line? This session will focus on replacing your legacy vacuum equipment with higher, more consistent production while reducing workforce requirements. There will be actual case studies considered that show real results for you to analyze and interpret independently.

Speaker:


Gene Ligman
Leybold

Thursday, November 4, 2021
11:15 AM – 12:00 PM

New Food Fraud Compliance Requirements for Food Processors

This session will provide an overview and trends of food fraud and food defense and requirements for both compliance requirement of the Food Safety Modernization Act and the Global Food Safety Initiative, as well as the more tactical and pragmatic issues of “how to start” and “how much is enough.” Dr. Spink will also review how a risk assessment follows a general ISO 31000 Risk Management foundation of establishing the context, risk identification, risk analysis, risk evaluation, and risk treatment.

Speaker:


John Spink, PhD
Michigan State University

Thursday, November 4, 2021
11:45 AM

Users Guide to Pathogen Modelling Programs

This presentation will provide a summary of the recommended pathogen modelling programs to use in the event of HACCP deviations in the major process categories (e.g., cooked and chilled, raw, as well as, dry and fermented products), and in supporting HACCP decisions. Participants will be directed to flow diagrams that summarize this information on our website. Advantages and limitations of each program will be discussed, and any additional information that is needed for each model.

Speaker:


Lynn Knipe
Ohio State University

Thursday, November 4, 2021
12:30 PM – 1:00 PM

Serial 001: Developing novel equipment for food manufacturing

New and innovative equipment transforms the food industry and should lead to increased profits. Novel processing, increased safety, higher quality, increased production and greater efficiency – there are a multitude of reasons to develop new equipment. You’ve identified a unique need for your company and your plant, but how do you get to Serial 001? And what should you expect along the way? This presentation will guide participants through a step-by-step process, from challenge to solution to develop novel, ultra-hygienic, consistent and accurate equipment. Presenters will share lessons learned from real-world applications in the food industry. Presenters will detail the following considerations:

  • Schedule – key milestones in equipment development and what to expect along the way
  • Safety – personnel safety and hygienic design
  • Quality – high quality, safe food products are paramount
  • Technologies – new and novel technologies spurring advancement in equipment design for added flexibility
  • Efficiencies – Process, energy, space, and automation – efficiencies are realized in new equipment development
  • Testing – collaborative testing in both off-site and in-plant environments is key for success

Speakers:


Matthew Beier
CRB

Doug Wilson
Marlen

Thursday, November 4, 2021
1:30 PM – 2:15 PM

Challenges in the Current Cannabinoid Market

The supply chain for the global cannabis ingredient market continues to grow in scope. While this industry is still in its infancy, demand is increasing. Meanwhile, federal regulators have yet to provide clear-cut guidance on use of cannabinoids in foods and beverages. Navigating supply-chain dynamics in such an environment can pose numerous challenges. In this ingredient-focused session, Matthew Anderson will provide a look at how the supply chain factors into cannabis-infused food and beverage product development, including:

• The importance of following food and beverage good manufacturing processes (GMPs)
• Dynamics related to ingredient processing, stability, purity, and safety
• Establishing a supply chain that helps enable maximum market potential

Speaker:


Matthew Anderson
Vanguard Scientific Systems

Thursday, November 4, 2021
2:45 PM – 3:15 PM

Win on Many Levels!! Capital Projects Can Cost Effectively Meet Sustainability Goals

Historically, sustainability goals were perceived to reduce the return on capital projects and reduce the efficiency and effectiveness of those projects. This presentation will show how reducing energy and water usage can result in lower life cycle costs and how sustainability goals can improve innovation in your supply chain. The results will be improved overall company return on capital and increased shareholder value. Real world examples of projects and their sustainability results will be discussed.

Speaker:


Lloyd Snyder
Woodard & Curren

Thursday, November 4, 2021
3:00 PM – 4:30 PM

Robotics & Automation: Improving Efficiencies and Margins in Food Production

Increased automation in production and operations has been a mainstay of the food industry going back to the start of the 20th century. With each new technological innovation that is introduced into production lines, manufacturers generate higher productivity, increased efficiencies and reductions in labor costs which all contribute to a stronger bottom line. While this concept is clearly not new, today’s hyper-competitive environment, combined with limited labor supply, demands that food manufacturers leverage technology to improve production just to keep up. But is the cost of this automation worth the increased automation? Attendees at this thought-provoking session will hear from various perspectives including food manufacturers and equipment suppliers about the latest technologies coming to market to incorporate into their production lines, and the impact these will have on the bottom line.

Speakers:


Chris Bryant
The Dennis Group

James Cooper
FANUC

Matt Hartman
Blentech

Steve Mulder
Rockwell Automation

Thursday, November 4, 2021
3:45 PM – 4:15 PM

A Gamechanger: Augmented Reality for Packaging Operations

Speaker:


Alexander Ouellet
Harpak-ULMA