Held on the show floor, learn from a refreshing line-up of invigorating and engaging leaders ready to share real insight and new perspectives. Join in the conversation.
Speaker: Kenneth Kirschner, Partner, Hogan Lovells
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: Nikola Vadja
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. Success is obvious considering that no major beverage or food shortages have happened, and in most cases no major outbreaks took place; but now is the time to identify best practices that enabled such a great result and move forward with more confidence till this pandemic is over, as well as, be prepared for similar situations in the future.
Gummy edibles is the top product category across the cannabis industry, whether infused with cannabinoids derived from hemp, such as CBD, or psychoactive cannabis, such as THC. This session, presented by a top commercial producer of cannabis-infused gummies and other similar products, will provide perspective on how to enter the industry, top dispensary and traditional retail sales trends, supply-chain issues, and perspectives on best practices for production.
Speaker: Vinicio Serment, Hiperbaric
Pet diets based on raw meat like the BARF (Biologically Appropriate Raw Food or Bones and Raw Food) improve nutrition and provide several health benefits. However, raw pet food poses a health risk for both pets and humans as it can be contaminated with pathogenic bacteria. Pets can be more tolerant to some bacteria but they are not completely immune. HPP is an excellent method to control food-borne pathogens with minimal impact on the nutritional composition of the food, as it uses cold water (40-75 °F) at high pressure (up to 87,000 psi). The diversity of HPP allows processors to commercialize raw minced meats, meaty bones, kibbles, and many more, to provide convenience for pets and owners alike. Still, many myths surround HPP pet food, such as degradation of nutrients, inactivation of enzymes, or inefficient control of pathogens.
Speaker: Victor Delgado
Speaker: Shawn K. Stevens, Food Industry Attorney, Food Industry Counsel, LLC
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.
Speakers: Jason Roberts, CRB and Tony Moses, CRB
The efficient and profitable scale-up of plant and cell-based proteins can go a long way toward securing a food-insecure world. But 2021 finds these nascent industries at an interesting inflection point. The market for alternative proteins is growing, but rising competition, manufacturing and processing challenges and ever-changing consumption habits are creating immense risk and reward. Built on the input of 300 alternative proteins industry leaders, dive into key challenges the market faces, including sustainability, scale-up, speed to market, regulations, packaging and more.
Beverages show significant promise as a forward-trending product format for cannabis and hemp. This session, presented by a top commercial producer of cannabis-infused beverages, will demonstrate specifics related to partial and complete automation of production. The speaker will cover key areas of importance, including automating for improved dosage accuracy and safety, as well as better throughput.
Speaker: Joe Stout, Founder, Commercial Food Sanitation, LLC
Topics that will be covered in this session will include insight on wet sanitation, dry sanitation, environmental monitoring, allergen verification and validation, developing written cleaning procedures, evaluating equipment hygienic design, cleaning automation, periodic cleaning program and execution, pest control, maintenance and sanitation, and effective leadership for sanitation success.
Speaker: Lynn Knipe, PhD
This session will be an introductory guide for processors to select the proper pathogen modelling programs, for use in their food safety programs. These pathogen modelling programs are most often used in the event of a HACCP deviation, such as slow cooking and chilling rates, high raw product storage temperatures, questionable dry product shelf stability, etc., to assess the safety of the products in question. However, these models could also be helpful in providing support for decisions that processors make regarding times and temperatures in their HACCP plans. The modeling programs that USDA FSIS recommends for the different product types will be summarized, using a series of flow diagrams that can be used to select the appropriate model for the processing issue at hand. The audience will be able to access the flow diagrams on our website, during and after the session. As the appropriate modeling programs are identified, information that users need will be provided for each model. The last part of this process is an interpretation of the data, which will be briefly discussed.
Speaker: John Spink, PhD, Food Fraud Initiative, Michigan State University
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.
Speakers: Matthew Beier, CRB and Doug Wilson, Marlen
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 is 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
Cannabis-infused foods and beverages pose some significant challenges to companies developing packaging materials and equipment. This session, presented by a leading packaging expert working in the cannabis market, will provide perspective on recent advances related to packaging safety, including child-resistant measures, as well as packaging equipment suited to this unique market.
Speaker: Lloyd Snyder, Woodard & Curren
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: Alexander Ouellet, Harpak-ULMA
Speaker: Gene Ligman, Leybold
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.
Speakers: Lynn Knipe, PhD
This session will be an introductory guide for processors to select the proper pathogen modelling programs, for use in their food safety programs. These pathogen modelling programs are most often used in the event of a HACCP deviation, such as slow cooking and chilling rates, high raw product storage temperatures, questionable dry product shelf stability, etc., to assess the safety of the products in question. However, these models could also be helpful in providing support for decisions that processors make regarding times and temperatures in their HACCP plans. The modelling programs that USDA FSIS recommends for the different product types will be summarized, using a series of flow diagrams that can be used to select the appropriate model for the processing issue at hand. The audience will be able to access the flow diagrams on our website, during and after the session. As the appropriate modelling programs are identified, information that users need will be provided for each model. The last part of this process is an interpretation of the data, which will be briefly discussed.