ProFood Tech welcomed a veritable who’s who of food and beverage leaders last week during the three-day event in Chicago. Three-quarters of the nearly 5,000 attendees were executive-level decision-makers with significant purchasing power. Here's what two attendees had to say:
“When we come to ProFood Tech, we’re really looking to be introduced to what’s new and what can take us out of our box—the innovations that can take us where we want to go. The show was helpful for everything from finding inspiration for new flavor ideas, to food safety insights, to identifying the technologies that allow us to make and sell ice cream the best that we can.”
- Ricky Dickson, president, Blue Bell Creameries
“ProFood Tech is a great opportunity to discover new processing technology. As we move forward, we will be addressing sustainability targets, so we are trying to learn how we can bridge that gap in our processes. There have been some pretty neat innovations here at the show that could be helpful in meeting those needs.”
- Samuel Garber, process development manager, Kraft Heinz Company
Read more comments from attendees, exhibitors and the show partners here.
ProFood Tech 2021 will be held February 23-25 in Chicago.