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PROCESS EXPO 2017 took place September 19–22 at McCormick Place in Chicago. The biennial event, operated by the Food Processing Suppliers Association, attracts food industry professionals from around the world.
Consumer demand for baked goods and snacks that are better-for-you, clean-label, gluten-free or in line with other food trends are prompting many bakers and snack manufacturers to re-examine existing products and develop new ones. Depending on the ingredients they add to or remove from formulations to achieve the results they desire, manufacturers can find themselves dealing with dough that’s thicker, stickier or otherwise different from the original recipe—and wondering whether their processing equipment will be able to handle it.
Heat and Control’s new patented Unitized Vacuum Fryer (UVF) processes 1,100 pounds of finished potato chips per hour and accommodates a variety of support and auxiliary equipment.
Held simultaneously in Chicago in September, PROCESS EXPO 2015, the International Dairy Show and InterBev Process recorded a total combined registration of 19,670 people and more than 900 exhibitors.
Consumer demand for portable, single-serve and on-trend baked goods and snacks continue to drive innovation in slicing, cutting and portioning equipment.