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. 

With the first-ever ProFood Tech quickly approaching, food processing machinery continues significant annual growth.

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.

FoodTools.com now features a responsive design that makes it mobile-friendly and is available in three languages.

Did you miss the new products, ingredients and equipment posted on Snackandbakery.com this week? If so, check them out now.

Amacoil-Uhing Model RS drive nut provides smooth, backlash-free linear motion in food-processing machine designs, according to Amacoil Inc.

Admix has improved the design of its Rotomixx sanitary mixer.

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.