Events Calendar

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January 2009

Research Conferences on U.S. Wine Consumer Trends
January 12, 2009, New York Public Library, 5th Avenue and 42nd Street
January 14, 2009, Gene Siskel Film Center, 164 North State Street
January 16, 2009, COPIA Theater, 500 First Street

Wine Market Council, a leader in wine consumer research, will present the highlights from its 2008 research studies in three cities in January 2009. Conference program will examine attitudes, behaviors and trends among U.S. wine consumers and highlight wine sales trends, the economy and changes in how consumers are shopping for and buying wine. Founded in 1994, the Wine Market Council is a non-profit trade association representing all tiers of the wine industry.   

New York City on Monday, January 12, 2009, at The New York Public Library, 9 a.m. – Noon
Chicago, Illinois, on Wednesday, January 14, 2009, at the Gene Siskel Film Center, 9 a.m. – Noon
Napa, California, on Friday, January 16, 2009, at the COPIA Theater, 9 a.m. – Noon

Conferences are free for Wine Market Council members. The cost for non-members is $90.00 per person.

NW Food Manufacturing & Packaging Exposition and Convention
Jan. 18 - 21, 2009
Oregon Convention Center

The 95th Annual NW Food Manufacturing & Packaging Exposition and Convention will be held from Sunday, Jan. 18-Wednesday, Jan. 21, 2009 at The Oregon Convention Center located in Portland, Ore.  Presented by the NW Food Processors Association (NWFPA), this is the largest regional food manufacturing trade show in North America.  It draws industry professionals from the region, the United States, and around the world. 

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February 2009

International Sweetener Colloquium
February 8 - 11, 2009
Omni Orlando Resort at ChampionsGate, Orlando, Fla.

This annual event provides a unique opportunity for key players from all sectors to discuss the most pressing issues facing the global sweetener industry. At this year’s Colloquium, sessions will cover domestic and international markets, Mexico, Farm Bill implementation, energy costs and other timely topics presented by a variety of experts.

PTX West
February 10 - 12, 2009
Anaheim Convention Center, Anaheim, Calif.

Powder & Bulk Solids West/PTX West is the West Coast event for the most comprehensive industrial processing and bulk solids handling solutions. Powder & Bulk Solids West/PTX West brings you face-to-face with the industry experts and offers direct access to the latest technologies, expertise and ideas to help you enhance your process, increase production efficiencies, and product consistency. You'll find everything you need, including: The latest advances in processing technologies, products, equipment, systems and services. Technical experts in every booth who are ready to discuss your product specifications and requirements. Match their expertise and capabilities with your needs. Business-building opportunities to explore supplier alliances, technology licensing, partnerships, and joint ventures. The world’s leading suppliers who know your industry... suppliers with years of experience in every market segment, including Chemical, Pharmaceutical, Food, Beverage, Cosmetics, Plastics, Fabricated Primary Metals, Cement, Paints and Pigments, Grain, Mining, Pulp and Paper, Stone, Clay and Glass, Rubber, Petroleum, Household Products, Tobacco, and much more.

IDFA SQF Certified Practitioner Workshop
February 18 - 19, 2009
Offices of Dairy Management Inc., Rosemont, Ill.

This workshop for Dairy and Juice Products utilizes the latest Safe Quality Food Institute’s (SQFI) training material, plus our own extensive experience with dairy and juice HACCP training, to provide comprehensive instruction on the implementation of SQF 2000 Code (Edition #6) requirements for dairy and juice processing plants.

IDFA Ice Cream Technology Conference
February 26 - 27, 2009
Pointe Hilton, Phoenix, Ariz.

This premier event for frozen dessert professionals is the only meeting that focuses specifically on frozen dessert research, technology, new market trends and opportunities. Ice Cream Tech encourages an open exchange among participants and experts on the technical and practical processing issues pertinent to the frozen dessert industry, such as production and ingredient technologies, product safety and labeling. The meeting features networking opportunities and product tasting, including the annual Innovative Ice Cream Flavor Competition.

This program will benefit professionals in the ice cream industry who are involved in frozen dessert technology, including plant managers, regulatory compliance personnel, and research and development and quality assurance staff. Suppliers to the ice cream industry are also encouraged to attend.

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March 2009

Convenience Retailing Show 2009
March 1 - 3, 2009
The NEC, Birmingham, England

The Convenience Retailing Show’s aim for 2009 is to help retailers with business advice to see them through the credit crunch. Close to 200 exhibitors will be at the show. Visitors to CRS will each be given a booklet which will entitle them to exclusive show offers – there will be money-off and special deals, all invaluable in a competitive trading environment.

In addition, there is a new live event designed to arm retailers with information to help make them more profitable. Called ‘Take More, Make More’, it comprises a comprehensive timetable of workshops to help retailers take more money and make more profit.

11th annual Dairy Ingredients Symposium
March 10 - 11, 2009
San Francisco, Calif.

California Polytechnic State University’s Dairy Products Technology Center will host the 11th annual Dairy Ingredients Symposium. The event, organized in cooperation with Dairy Management Inc (DMI), will provide food/beverage formulators and marketers and dairy ingredients manufacturers with vital information on the latest developments in dairy ingredients and the food industry. Experts from academia, government and industry will present information on current and evolving dairy ingredient science; hot issues affecting today’s food marketplace (such as safety); and practical implications that recent industry advances have on sales and marketing strategies, manufacturing technology, and business development for producers and end-users of value-added dairy ingredients.

Anuga FoodTec
March 10 - 13, 2009
Cologne, Germany

Anuga FoodTec in Cologne is the only international trade fair in the world that offers cross-product as well as cross-sector solutions for production, storage and logistics in the food and beverage industry. In the area of frozen products there is also evidence of the need for a comprehensive approach, as the customers — from the food processing industry and the food trade to caterers and consumers — have high and varying expectations regarding quality and standards that are dependent on the frozen product in question. Anuga FoodTec, which next year runs from 10th to 13th March 2009 and is jointly organized by Koelnmesse GmbH and the German Agricultural Society (DLG) in Cologne, takes place every three years.

Powder & Bulk Solids Southeast
March 11 - 12, 2009
Charlotte Convention Center, Charlotte, NC

Powder & Bulk Solids Southeast is the South's event for industrial processing and bulk solids handling solutions to help you increase production efficiencies and product consistency.

Sustainability Workshop
March 11 - 12, 2009
Westin City Center, Dallas, Texas

IDFA’s Sustainability Workshop is designed to help members meet the challenges of monitoring and reducing energy, water and chemicals used throughout each product’s lifecycle. This two-day workshop will begin by focusing on what sustainability means to the dairy industry, fluid milk’s carbon footprint, possible new innovations and practices, and current retailer initiatives. The second day will show attendees how to measure their use of resources and to discover new or emerging sustainability technologies that might work for them. The workshop will include highlights of successful case studies and conclude with a review of initiatives currently underway in other food industries.

Rice Utilization Workshop
March 12 - 13, 2009
Chateau Bourbon Hotel, New Orleans, La.

The USDA Agricultural Research Service and USA Rice Federation will hold the seventh Rice Utilization Workshop (RUW) on March 12-13, 2009, at the Chateau Bourbon Hotel in New Orleans, LA.

The scientific forum, entitled, “Beneath the Hull: Exploring the Health-Promoting Functions of Rice Starch and Protein” will cover the latest research findings on rice protein and resistant starch, a form of dietary fiber, and explore their role in improving human health.

The Rice Utilization Workshops, co-sponsored by USDA and USA Rice since 1993 provide a forum for all sectors of the rice industry – technical experts, food processors, rice researchers and others —  to explore innovative uses for rice, learn about the latest research, and set the direction for future research and education efforts. Building on the success of the 2007 RUW, which focused on whole grain rice and led to FDA approval for a health claim for brown rice in 2008, the 2009 RUW will focus on how two important components, rice starch and protein, may help further the goal of improving human health.

Speakers and topics include:
• Linh Bui, Mars Food US, Opportunities for promoting the unique nutritional properties of rice starch and protein
• Joan King, Louisiana State University, Resistant Starches
• Joanne Slavin, University of Minnesota, Satiety
• Thomas Wolever, University of Toronto, Glycemic Index: Fact & Fiction
• Alicia Perdon, Kellogg Company, Market Trends for Healthy Foods and the Opportunities for Rice

For a schedule of events and on-line registration, go to www.usarice.com/processing.  Register before February 9, 2009 for special hotel RUW rate.

This conference is designed for R&D professionals; sales, brand, and marketing managers; new business developers; purchasing directors; packaging and regulatory managers;
and consultants.

Explore the “track” focus areas related to consumer needs:

• Consumer Lifestyles & Demographics
• Health Issues
• Optimization & Performance

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April 2009

Practical Short Course on Snack Foods Processing
(Extruded Snacks and Tortilla Chips)
April 5-10, 2009
Texas A&M University

A one-week Practical Short Course on Snack Food Processing in cooperation with The Snack Food Association will be presented on April 5-10, 2009 at Texas A&M University by staff, industry representatives and consultants. The program will cover establishment of snack food facilities, operating principles and demonstrations of the three major types of extruders, supporting equipment, fried corn chips, corn tortilla chips, friction extruder-puffed fried and baked snacks, single, twin-screw extruder snacks, high protein and whole grain snacks, cereal chips, fryers and ovens, packaging, and quality assurance. Reservations are accepted on a first-come basis.

11th Annual Food Safety Summit
April 27 - 29, 2009
Washington D.C, Convention Center, Washington, D.C.

An Executive Educational Advisory Committee (EEAC) including leading manufacturers, growers, non-governmental and government agencies, trade associations, supermarkets, academic and legal professionals and consultants have been named to develop a solutions oriented educational platform for the 11th annual Food Safety Summit. The Food Safety Summit offers food manufacturers, retailers, restaurant and foodservice professionals, non-profit executives, members of the military, government and academia an opportunity to come together to discuss the practical and technical regulatory and scientific issues surrounding food safety in North America and around the world.  

The summit covers traditional concerns (E. coli, product tampering, employee training, microbiological testing) and other rapidly emerging threats (bioterrorism, traceability, lab automation, global regulatory trends). The summit also features an exhibition hall with over 200 exhibitors, the new products showcase and the opportunity to continue your education in the vendor track theatre. More than 1,500 industry decision-makers including food safety and quality assurance executives attend the event.

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May 2009

This is the semi-annual meeting of the International Dairy Foods Association Board, the Milk Industry Foundation Board, the National Cheese Institute Board and the International Ice Cream Association Board to discuss current issues.

IDFA Webinar on Dairy and Juice HACCP for the Dairy Industry
May 2009

This training webinar uses team exercises and expert presentations to provide comprehensive instruction on the development of HACCP food safety programs within all dairy and juice operations. It is designed to meet the training requirements established for the NCIMS Grade A HACCP program, the Food and Drug Administration’s juice HACCP regulation and the Safe Quality Food (SQF) Institute’s HACCP training recommendations.

This industry-specific workshop provides dairy company controller and accounting personnel with important information on production benchmarks as well as hands-on training in product and product line component costing and route distribution analysis.

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June 2009

Washington Conference
June 17 - 18, 2009
Hotel Monaco, Washington, DC

This annual event provides attendees with valuable dairy policy briefings and the opportunity to meet and discuss industry priorities with policymakers in Washington. The agenda each year includes a review of pending legislation, grassroots techniques and invaluable networking opportunities with key members of Congress. The program also includes IDFA’s 27th Annual Capitol Hill Ice Cream Party.

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July 2009

Dairy Product Labeling Series Webinar
July 2009

This webinar will provide you and your staff with the information you need to produce compliant and effective labels for your products. The two 2 1/2 hour sessions, Introduction to Labeling and Labeling Hot Topics, will be interactive, allowing for participant questions.

70th American Convention of Meat Processors & Suppliers’ Exhibition
July 16-18, 2009
Hilton Omaha and Qwest Center

The Suppliers’ Exhibition will be part of the three-day annual event sponsored by the Americanb Association of Meat Processors (AAMP) and will be held in Exhibit Hall B of the Qwest Center.It will be open on July 16, 17 and 18, coordinated with, but not conflicting with, concurrent educational sessions.

Exhibiting firms will include suppliers of machinery and equipment; refrigeration; freezer and processing supplies; educational, technical and computer services; packaging systems; spices, deli, butchering and catering supplies; transportation and building materials; marketing aids; laboratory services and testing equipment; and more! A “SELL-OUT” is anticipated for the July 2009 Convention.

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October 2009

Dairy Industry Orientation
October 2009

All dairy professionals who are new to the industry or who want to expand their knowledge of the industry, including professionals in sales and marketing, legislative affairs, procurement, research and development, and plant operations should attend this workshop presented by Dr. Bob Yonkers, IDFA Vice President and Chief Economist.

IDFA Fall Board Meetings
October 28-29, 2009
McCormick Place, Chicago, Ill.

This is the semi-annual meeting of the International Dairy Foods Association Board, the Milk Industry Foundation Board, the National Cheese Institute Board and the International Ice Cream Association Board to discuss current issues.

Worldwide Food Expo 2009
October 28 - 31, 2009
McCormick Place, Chicago, Ill.

Worldwide Food Expo, is the world’s largest food & beverage technology event in North America, featuring two co-located events: the AMI International Meat, Poultry & Seafood Industry Convention and Exposition and the IDFA Food, Dairy & Beverage Expo.

This conference is designed for R&D professionals; sales, brand, and marketing managers; new business developers; purchasing directors; packaging and regulatory managers; and consultants.IDFA has combined two of its more popular training session — the Cultured Dairy Products Conference and the Milk Technology Conference — into one premier symposium. This new three-day format will explore cutting edge innovations in the use of ingredients, processing technology, analytical methods, packaging and new products for cultured products (yogurt, sour creams, buttermilk, cottage cheese, etc.), milk and dairy beverages.