Mark Tisdale, Publisher, Food Engineering
The State of Food Manufacturing
Debra Schug, Editor in Chief, Food Engineering
Speaker: Phil Viruso, Vice President of Manufacturing, LiDestri Food and Drink
Learn how LiDestri Foods stays competitive through its manufacturing plan and uses innovations to enhance its plants’ capabilities.
Speaker: Steve Townshend, Chief Operations Officer, Berner Foods
The retailing landscape is evolving to meet consumers’ needs. This session will provide insight from retailers on how the dynamic could affect food and beverage processing.
Speaker: Stewart T. Leeth, Vice President of Regulatory Affairs and Chief Sustainability Officer, Smithfield Foods, Inc.
Consumers and retailers are becoming more interested in how food is made. This session delves into the growing importance of traceability, transparency and creating a more sustainable supply chain.
Speaker: Su Rankin, Senior Vice President of Operations, Land O' Lakes, Inc.
Continued technological improvements are necessary to stay competitive, but there are always many factors to consider. This session will provide insights into integrating varying human perspectives and processes, illustrated by learnings derived from a major renovation at one of Land O’Lakes, Inc.’s premier cheese plants.
Refreshment Break Stations
Eliminating Foreign Material Contamination with the Van der Graaf Drum Motor
Presented by Van der Graaf
Learn how to eliminate foreign material contamination with the Van der Graaf Drum Motor that requires no sprockets. Designed and engineered to drive conveyor belts in food processing plants where sanitation is paramount.
The Future of Dough Production
Presented by Zeppelin Systems USA
Learn how pre-hydration with DymoMix can save processors on mixing time while also increasing dough production.