PROCESS EXPO 2017 to Bring Suppliers Together for Working Production Lines in...
If you’ve been to PROCESS EXPO in the past, you know that it’s the best place to meet suppliers from across the food industry and learn about the latest innovations in processing equipment. This year,...
View ArticleKeeping Up with Consumers: How Innovation, Flexibility, and Automation Help...
Consumer demands for food are changing faster than they ever have before. A big driver of these changes is the increasing desire for natural, healthy, clean label foods. Consumers are also always on...
View ArticlePE 2017 Education Program Preview: Futuristic Design Concepts for the Design...
This year’s PROCESS EXPO will feature an extensive education program aimed at keeping processors and suppliers up-to-date with the latest research, innovations, and ideas in the food industry. To get...
View ArticleHow “Sticking with the Quality” Has Kept Speco in the Game for Almost 100 Years
1924 was an exciting year for the food industry. It’s the year the cheeseburger is rumored to have first appeared on the menu of the Rite Spot in Pasadena, CA. It’s the year Clarence Birdseye developed...
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PROCESS EXPO Innovations Showcase to Highlight New Products and Technologies...
When we talk with food processors about why they come to PROCESS EXPO, the #1 reason they give is to see what’s new. Opportunities to explore the latest products and technologies and to talk with the...
View ArticleTackling the Biggest Challenge Facing the Next Generation of Food Processing...
We’ve all heard it many times before: the manufacturing industry is on the verge of a major talent shortage. The Baby Boomers are starting to retire, and the younger generations aren’t lining up to...
View ArticleUsing Legacy and Novel Technologies to Combat Contamination in Low-Moisture...
Whenever a Salmonella recall hits the front page, our typical knee-jerk reaction is to blame the chicken. We don’t usually think about pointing the finger at the peanut butter that’s been in the fridge...
View ArticlePE 2017 Education Program Preview: Pasteurized Equivalent Water
This year’s PROCESS EXPO will feature an extensive education program aimed at keeping processors and suppliers up-to-date with the latest research, innovations, and ideas in the food industry. To get...
View ArticleScaling Up Production Without Breaking the Bank: New Solutions for the Baking...
Picture this: You own a small commercial bakery that specializes in artisanal pita bread. Your brand recognition is growing and your products are enjoying success in the market. One fine afternoon, you...
View ArticleAdvanced Technologies Shaping the Future of Fruit and Vegetable Processing
High pressure processing, pulsed electric fields, microwaves — these technologies (collectively referred to as “advanced processing technologies”) aren’t widely commercialized in the United States…yet....
View ArticleRaising Hygiene Standards and Improving Processes Through Technology
With the constant population growth, the food processing industry is always striving to respond to increase in demand, for both quality and quantity. Customers are pushing for fresher, healthier...
View ArticleHow IIoT, New Technologies Boost Food and Beverage Manufacturers’ Top-Line...
For food and beverage manufacturers facing tight profit margins, there’s nothing worse than unplanned downtime. Except perhaps a recall. Or discovering that your warehouse is full of unusable products...
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PE 2017 Education Program Preview: Tremendous Growth in Meal Kit Delivery
This year’s PROCESS EXPO will feature an extensive education program aimed at keeping processors and suppliers up-to-date with the latest research, innovations, and ideas in the food industry. To get...
View ArticleGot Ink? Show It Off in the PROCESS EXPO Tattoo Contest
Let’s face it, the food industry has a reputation of being a bit…stuffy. But what’s lurking beneath those starched collars and tucked-in shirts? An eagle? A Celtic symbol? Perhaps an inspirational...
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Compressed Air System Design Recommendations for Food Processors
Article by Roderick Smith, Compressed Air Best Practices® Magazine This article previously appeared on Compressed Air Best Practices. Oil in the Würstchen! It was the Fall of 1997 in Germany. I was...
View ArticleBar Marking and Beyond: How Thermal Processing Adds Value Across Food Segments
The demand for quality is one of the most influential consumer demands shaping food trends today. Whether they’re in a grocery store, a quick service restaurant, or even the corner convenience store,...
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How to Hire Great Engineering Talent: Tips from University of Illinois at...
Recruiting the next generation of workers is one of the biggest challenges facing the food industry today. Processors, packagers, OEMs — companies across the board are struggling to deal with a talent...
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Service and Collaboration: A Recipe for Success in the Changing Pet Food...
Have you ever rummaged in the pantry for something to eat and come out with a can of delicious-looking chicken and vegetable stew that turned out to be dog food? I have. And it looked so good that I...
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Promoting Efficiency, Productivity, and Food Safety Through Better Cleaning
Food processors must balance many priorities. Unfortunately, those priorities often compete. For example, most processors put maximizing productivity and uptime at the top of the list. At the same...
View ArticleDigital Transformation of the Factory Floor: How Mobile Apps and the IoT...
The answer to almost every challenge facing the food industry these days has to do with technology. Need to boost productivity? Implement continuous systems. Improve food safety? Automate your...
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