Food Processing Industry Events Calendar

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January 2014

IFPAC-2014: Fifth Annual Food Quality, Safety & Analysis Symposium
January 22-24, 2014
Arlington, Virginia/Washington, D.C.

There is an increased global focus on Food Quality, Safety and Analysis in the Food Industry. Regulatory agencies are placing higher standards on Quality Control & Analysis and increased monitoring needs are emerging. The use of Process Analytical Technology...PAT Applications to monitor food quality and food safety is an important area that will be covered during this symposium including new policies, technologies, case studies, and a look to the future in the food industry.

Northwest Food Processors Expo and Conference
January 12-15
Portland, Ore.

This annual event is designed to connect with the right people within the food manufacturing industry. If it’s important to you today, we’ll be explaining, discussing or demonstrating it. Plus you’ll have plenty of time for networking, collaboration and to explore the Expo Hall without the crowds and cavernous halls of national shows.

International Production & Processing Expo
January 28-30
Atlanta, Ga.

IPE, IFE, and IME integrated thier tradeshows in 2013, under the International Production & Processing Expo. The 2014 IPPE will bring together more than 1,100 exhibitors and over 25,000 attendees in Atlanta from January 28 - 30, 2014. We look forward to seeing you there!

February 2014

SGS Gluten-Free Certification & Gluten Risk Management Webinar
February 13

The objective of this webinar (45-minute presentation / 15-minute Q&A) is to provide an overview of available gluten-free certification schemes and explore the key principles of effective gluten risk management.

FOOD PROCESSING MODERATED WEBINAR: A Full Scale Water Recovery and Reuse  Project at a Food Manufacturing Plant
February 27, 2014 at 11:00am EST

During this webinar expect to:

  • Learn how Frito-Lay converts its process water into drinking water quality for direct reuse
  • Understand the GE technologies offered for industrial water reuse
  • Tap in to the expertise of MBR and water/wastewater experts

FOOD PROCESSING MODERATED WEBINAR: Transparency as a Growth Engine
February 27, 2014 at 2:00pm EST

As part of that process, the U.S. Farmers and Ranchers Alliance commissioned research by Maslansky Luntz + Partners to determine what information consumers want and how satisfied or dissatisfied they are with efforts by farmers, manufacturers and other suppliers in providing that transparency. During this webinar Maslansky’s Melissa Kinch will share insights from that study. Joining her will be Junction Solutions’ Thad Neal, who will discuss how food processors can extract and leverage existing data to better communicate what companies are doing to deliver healthy, nutritious and safe food.

March 2014

March 1-4
Dallas, TX

SNAXPO is the world’s largest, most comprehensive trade show devoted exclusively to the international snack food industry, and as such, you won’t find a better opportunity to capture new business, generate quality leads and promote your brand – especially as an exhibitor, sponsor or both. SNAXPO brings together owners, executives and buyers from every segment of the industry who are actively looking for new equipment, ingredients, products and services that will help them achieve greater efficiency and profitability for their companies. Whether you’re a small start-up or a multi-national corporation, with a strong presence at SNAXPO, customers will see you as a category leader, committed to their success and dedicated to advancing the snack food industry.

Natural Products Expo West
March 6-9
Anaheim, CA

Natural Products Expo West is where new products turn into record profits, business relationships are built, ROI is always high and brand awareness builds momentum for your future.

Natural Products Expo West 2014 is right around the corner. We are very excited to have you exhibiting with us in 2014 and look forward to seeing you in Anaheim!

Natural Products Expo West will continue its run at the Anaheim Convention Center next year: March 6-9, 2014. Current 2013 exhibitors have first selection for 2014 booth space based on priority points.

Better Process Control School
March 10-13
Columbus, Ohio

The Better Process Control School (BPCS) of The Ohio State University Wilbur A. Gould Food Industries Center is an FDA, USDA, and FSIS required course for processors of low-acid or acidified foods. BPCS satisfies the training requirements specified in both the FDA and USDA regulations designed to prevent public health problems in low-acid and acidified low-acid canned foods. All processors of these food products must operate with a certified supervisor on hand at all times during processing. Upon completion, the four-day course certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. Additionally, BPCS is an excellent food safety training for processing and quality assurance supervisors, academia personnel working with canned and flexible packed food products, government auditors and inspectors.

Research Chefs Association's Annual Conference and Culinology Expo
March 11-14
Portland, OR

The Research Chefs Association's Annual Conference and Culinology Expo is a research and development conference focused on the fast growing discipline of Culinology – the blending of culinary arts and food science.

New BRC Agents & Brokers - Improving Supply Chain Control Webinar
March 20

The objective of this webinar is to introduce the new BRC Global Standard for Agents and Brokers, the product groups it covers and an overview of the requirements on traceability throughout the supply chain.

Register for Session 1
5:00 p.m. Singapore, Kuala Lumpur (Singapore Time)
9:00 a.m. London (GMT Summer Time)
10:00 a.m. Paris, Berlin, Madrid, Amsterdam (Europe Summer Time)
6:30 p.m. Darwin (Australia Central Time)

Register for Session 2
1:00 p.m. London (GMT Summer Time)
2:00 p.m. Paris, Berlin, Madrid, Amsterdam (Europe Summer Time)
9:00 a.m. New York (Eastern Daylight Time)
9:00 p.m. Singapore, Kuala Lumpur (Singapore Time)

FPSA Annual Conference
March 26-28, Orlando, FL

Join FPSA for another invaluable event, including speakers, educational sessions, key food industry experts, and networking events.

April 2014

NYIFT Suppliers Day
April 2, 2:00 – 5:30 p.m.
Garden State Exhibit Center - Somerset, NJ

Details and sponsorship opportunities at

NFRA Executive Conference
April 7-9, 2014
Tempe Mission Palms Hotel & Conference Center, Tempe, AZ

A professional development conference featuring top frozen and refrigerated food industry speakers exploring the latest consumer and industry trends. Confirmed presenters include Mintel, Inmar Group, Technomic and Edelman. Call 717-657-8601 or visit for more information. Registration opens in December.

Food Safety Summit
April 7-10

The Food Safety Summit is a solutions based conference and expo designed to meet the educational and information needs of the entire food industry including growers, processors, retailers, distributors, foodservice operators, regulators and academia.

Join thousands of your colleagues and like minded professionals to learn from expert speakers and trainers, exchange ideas, find solutions to your current job challenges and engage in the valuable opportunities the Summit has to offer.

OFPA annual Convention and Exposition
April 8-9, 2014
Springdale, Ark.

Ozark Food Processors Association (OFPA) 108th Annual Convention and Exposition will be held Tuesday, April 8th and Wednesday, April 9th, 2014 at the Holiday Inn Convention Center in Springdale, AR.  For more information please contact the OFPA  ( , 479-575-4607) or visit the website  to register or exhibit for the convention.  

Pest Invasion Seminar
April 15
Oakbrook, Ill.

Pest Invasion brings together individuals from the entire food supply chain of custody, including food industry, pest management and environmental health professionals to network, study and learn industry best-practices.

Joint Institute for Food Safety and Applied Nutrition 2014 Annual Spring Symposium
The Case of Avoiding Risk: Truth or Consequences
April 24-25
Beltsville, MD

This symposium will lead participants on a comprehensive food safety journey as we peel apart several scenarios that discuss both the truth and consequential effects of avoiding risk – chasing zero. Esteemed speakers from academia, government agencies, and the private sector will explore the tradeoffs to avoiding food risks altogether and how unintended consequences might impact public health, the environment, and consumer confidence in the safety of our food supply. In addition, the symposium will include a poster session and two interactive roundtables with a distinguished panel of experts. Event Website // Registration Link

Fundamentals of Food Science Short Course
April 28-May 1, 2014
Penn State University, University Park, PA

This course teaches core concepts of Food Science. It is designed for technical personnel from other disciplines (chemistry, biology, engineering) and nontechnical personnel who have little or no experience in the food industry. You will learn vocabulary associated with food science and manufacturing, and learn the core principles of food chemistry, engineering, microbiology, nutrition, sensory science, and packaging taught in the context of real-world food examples.

The course includes a group project to manufacture a food product in the pilot plant. Each team will make a different product to illustrate the core principals of Food Science. Teams will share their experience and knowledge of their product at the end of the course. The group project provides hands-on experience that will enhance critical thinking, team building and communication skills through the manufacture and development of a food product.

USDA Webcast: An Overview of the PACA Complaint Process
April 30
2:00 p.m. EST

On Wednesday, April 30, 2014 at 2:00 p.m. Eastern Time, the U.S. Department of Agriculture (USDA) will present a free interactive webinar, “An Overview of the PACA Complaint Process.”

Join the USDA for a live, interactive webinar about the Perishable Agricultural Commodities Act (PACA), a federal law that facilitates fair trading practices in the marketing of fresh and frozen fruits and vegetables in interstate and foreign commerce. John Koller, Chief of the Dispute Resolution Branch, PACA Division, will:

  • provide a brief overview of the Act
  • discuss the importance of Federal inspections
  • review the proper acceptance and rejection of produce
  • discuss multiple avenues to resolve a business conflict
  • focus on how to file informal and formal PACA complaints.

Following the formal presentation, the webinar will conclude with an interactive question and answer session.

May 2014

NCA Sweets & Snacks Expo
May 13-15
McCormick Place, Chicago
Break through the clutter by attending the confectionery and snack industry's most successful, world class event. The Sweets & Snacks Expo is unrivaled in new product launches, business building solutions and innovations in merchandising.
• More than 15,000 qualified professionals attend with global participation from 70 countries
• 550+ exhibiting companies display more than 3 acres of candy and snacks
• Innovations awards reveal the top new items that have been taste-tested across eight different categories
• Learning opportunities through standing-room only keynote sessions as well as merchandising solutions on the show floor.

National Restaurant Association
May 17-20, 2014
McCormick Place, Chicago
Every year, over the course of four days, more than 1,800 suppliers and tens of thousands of buyers come together to make lasting connections that drive business profitability and shape the future of the restaurant, foodservice and hospitality industry.

SGS Webinar: Halal
May 20

The objective of this webinar is to provide an overview of available standards, harmonisation initiatives, market size & trends.

Register for Session 1 schedule
5:00 p.m. Singapore, Kuala Lumpur (Singapore Time)
9:00 a.m. London (GMT Summer Time)
10:00 a.m. Paris, Berlin, Madrid, Amsterdam (Europe Summer Time)
5:30 p.m. Darwin (Australia Central Time)

Register for Session 2 schedule
2:00 p.m. London (GMT Summer Time)
3:00 p.m. Paris, Berlin, Madrid, Amsterdam (Europe Summer Time)
9:00 a.m. New York (Eastern Daylight Time)
9:00 p.m. Singapore, Kuala Lumpur (Singapore Time)

USDA Webcast: Fresh Produce Inspection 101
May 22, 2014
2:00 – 3:00 p.m. Eastern Time
On Thursday, May 22, 2014, at 2:00 p.m. Eastern Time, the U.S. Department of Agriculture (USDA) will present a free interactive webinar, “USDA Fresh Produce Inspection 101.”

Every day, the AMS Specialty Crops Inspection Division (SCI) inspects fresh fruits, vegetables, nuts and specialty products to certify the grade, quality and condition, or tailor a quality assurance program to meet your specific challenges.

Harry Fisher, Agricultural Marketing Specialist Supervisor of the Specialty Crops Inspection Division, will introduce topics that range from requesting an inspection to interpreting the inspection certificate. He will also illustrate the value of an inspection and its role with PACA claims, as well as outlining some of the ways the inspection service is keeping up with changing industry needs.

Following a formal presentation, webinar participants will have the opportunity to ask questions live.

This informative webinar is designed for growers, packers, processors, wholesalers, retailers and others along the produce supply chain, domestically and worldwide. The webinar is free and available to anyone with Internet access. However, registration is required and space is limited.

June 2014

SupplySide East
June 2-3 2014
New York City

The Ingredients to Drive a Healthier World are waiting to be discovered at SupplySide MarketPlace. This show is the global destination for decision-makers in the food, beverage, supplement and personal care industries.

June 2-4

IDDBA's Dairy-Deli-Bake is the largest show in the world serving these categories. It's also the most focused show because it only targets the serious buyers, merchandisers, and executives who have a shared passion for food. The 1,600 booth expo features a 10,000 sq. ft. retail merchandising center with hot new products, innovative merchandising ideas, and action themes.

The face-to-face aspect of this event brings 8,000 key players together to build relationships, sell and buy new products and services, and learn new tactics and strategies from the amazing speaker lineup. Whether you're an exhibitor or attendee, the investment is returned many times over through strategic information, important networking, and competitive insight.

Deep Fat Frying for Health and Quality
June 5-6
University of Reading, England

Frying is a very popular method for food preparation worldwide, both on domestic and industrial scales, because it yields products with unique texture, flavour and appearance, which makes the food more desirable and palatable. In order to meet the high demand and ever changing needs of consumers, the frying industry and fast-food sectors are now utilising oils perceived to be healthier (ie low in saturated fatty acids and free from trans fatty acids), and manufacturing products that are relatively lower in calories.

Well-known speakers drawn from both academia and industry will discuss the latest research and new technology developments in frying systems, and focus on current trends in the selection of healthier and sustainable frying oils, techniques for lowering product oil content, tests for controlling oil quality,strategies for minimising the formation of undesirable components and ways of improving nutritional profile.

FMI 2014 Co-located with United Fresh
June 10-13

The Food Marketing Institute and United Fresh Produce Association are proud to announce the co-location of their 2014 conventions, June 10-13 in Chicago. This premier tradeshow and education event will bring together the retail and fresh produce industries and highlight the shared interest in providing high quality, fresh selections to consumers. The show will offer retail and produce executives unprecedented value in the opportunity to connect with customers and industry counterparts.

June 15-20

RSTechED is a training event for end-users, systems integrators, partners and OEMs. With the latest Rockwell Automation products and technology solutions on display, participants will gain an in-depth understanding of how the Integrated Architecture is information-enabling global companies. Register for this event and learn more.

USDA Webcast: An Introduction to the Perishable Agricultural Commodities Act (PACA)
June 26
2:00 – 3:00 p.m. Eastern Time
On Thursday, June 26, 2014, at 2:00 p.m. Eastern Time, the U.S. Department of Agriculture (USDA) will present a free interactive webinar, “An Introduction to the Perishable Agricultural Commodities Act (PACA).”

PACA was enacted at the request of the fruit and vegetable industry to promote fair trade in the industry. PACA protects businesses dealing in fresh and frozen fruits and vegetables by establishing and enforcing a code of fair business practices and helping companies resolve business disputes.

Gary Nefferdorf, Deputy Director of the PACA Division, will introduce PACA and provide practical tips on how PACA can help your company resolve everyday business challenges from the interpretation of USDA inspection certificates to protecting your business if your customer does not pay or files for bankruptcy. Following the formal presentation, the webinar will conclude with an interactive question and answer session.

July 2014

IFT Annual Meeting & Food Expo
July 21-24, 2014
New Orleans

Thousands of food scientists, R&D professionals, suppliers, marketers, and others from around the globe annually join together at this event. They come to learn about the driving forces behind the innovations and trends affecting consumers, as well as the growers, processors, regulators, and researchers who contribute to the food supply, both in the U.S. and abroad.

Experts from industry, government agencies, and research institutions will provide their unique insights during more than 100 education session and 1,000 presentations covering topics ranging from new health benefits, safety, and product innovations to the latest consumer favorites, fears, and trends.

Food and Agribusiness Management Program
July 22 - August 1, 2014
Cornell University 

AMP is designed to fill in gaps in the experience of executives as they seek to master their professional roles and prepare for new ones in the global agriculture and food industry. Cornell University and Sathguru have a rich experience of cultivating over 500 business leaders in 20 countries from leading agribusiness companies like Coca Cola, Cargill, Delmonte, Reliance, Tata Chemicals, Limagrain etc. This agribusiness program will be useful to entrepreneurs and senior executives helping them enhance the management and operation of their companies. A certificate from Cornell is awarded at the end, recognizing completion of the program.

Fresno Food Expo
July 24
Fresno Convention Center and Entertainment Center

The Fresno Food Expo, presented by Union Bank, is the largest regional food show in the Nation highlighting over 140 food and beverage companies located in California’s agriculturally rich 8-county San Joaquin Valley region! The Fresno Food Expo is focused on connecting local, regional, national and international buyers across a variety of categories from retail chains and foodservice distributors to chefs and large government agencies/hospitality with a variety of quality food and beverage producers from the San Joaquin Valley.

This unique regional food expo will provide buyers with the most innovative, high quality products and leading-edge packaging; the show floor ranges from fresh produce, specialty crops, meats, cheeses, sauces and olive oils to jams, nuts, dried fruits, wine, craft beer, baked goods and much more! The evening public portion allows the unique opportunity for consumers to get to know the brands produced right in their community, increasing brand recognition for those companies.

Only open to pre-registered buyers, closed to the public and industry service providers.

September 2014

Food Micro 2014
September 1-4
Nantes, France

This 24th International ICFMH Conference, Food Micro 2014, is entitled “From single cells to functions of consortia in food microbiology.” Major topics will include fermented foods and beverage, foodborne pathogens, spoilage bacteria and non bacterial foodborne microorganisms (virus, parasites, molds...) This conference is being arranged by the French Society of Microbiology.

Natural Products Expo East
September 17-20, 2014

Natural Products Expo East, is the East Coast’s largest horizontal trade event devoted to the latest in natural, organic and healthy living products. The show draws 22,000 industry professionals annually to a show floor with over 1,500 exhibits showcasing products encompassing the entire channel—natural, organic, functional, and specialty foods and beverages, supplements, beauty, household and pet.

October 2014

Oct. 5-9
Anuga, Cologne

The world´s leading food fair for the retail trade and the food service and catering market.

National Frozen & Refrigerated Foods Convention
October 11-14
Orlando, FL
A “working” convention that connects over 1,300 top executives for the purpose of conducting one-on-one business meetings with their trading partners. The convention allows attendees to meet with dozens of companies of their choosing in just a few days. Call 717-657-8601 or visit for more information.

Food Safety and Sanitation for Food Manufacturers Short Course
October 14-16
Penn State University

The Penn State Food Safety and Sanitation for Food Manufacturers Short Course is a comprehensive 2 1/2-day program being held on October 14 - 16, 2014 on the essentials of sanitation in food processing plants. This educational opportunity is offered for those who are developing in-house food safety programs and want to upgrade their knowledge of the science and technology of cleaning, sanitizing, and pest control. Lectures and lab sessions focus on control of pathogenic and spoilage microorganisms, plant and equipment design, safe handling of chemical products, dry cleaning, allergen control, and educational strategies to get your workers involved and committed to your food safety plan.

Pasteurizer Operators Workshop
October 21-23
Penn State University, Food Science Building, University Park

Participants in this three day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk. The course begins with a focus on the composition and microbiology of milk to set the stage for the conditions needed for pasteurization and cleaning. The course focuses on the components of the HTST pasteurization system, including instrument control systems, auxiliary equipment such as homogenizers and separators, and flow control technologies. Operation of the system is addressed from start-up through clean-up and sanitation. Requirements for the Pennsylvania Temporary Industry Seal Program are addressed. Vat pasteurization and UHT processing are also discussed. The course wraps up with a lecture on problem-solving techniques and a trouble-shooting exercise.

Hands-on laboratory exercises in the pilot plant include leak detection of the pasteurizer plates, and a demonstration by the Pennsylvania Department of Agriculture of the quarterly regulatory tests conducted on the HTST system of the Penn State Berkey Creamery.

The course emphasizes interactive learning through the integration of the classroom discussions and hands-on exercises in the pilot plant and Berkey Creamery. Breaks and lunches encourage further discussion with the Penn State, regulatory and industry instructors.

Pack Expo
Oct 26-29

PACK EXPO is the largest and most influential processing and packaging event of the year. With more exhibitors from beverages to baking, food to pharma, this is the place to be for the latest technologies, equipment and solutions.

November 2014

The Science and Art of Cheese Making Short Course
November 10-13, 2014
Penn State University, Food Science Building, University Park, PA

Farmstead and artisan dairy processors and others interested in cheese that take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business.

This 4 day course begins with a focus on the materials used for cheese making. Knowledge of milk composition and milk microbiology combined with good sanitation practices form the foundation for consistent manufacture of high quality cheese.

Cheese making will be discussed with an emphasis on the chemical and microbial changes at each step in the process. Understanding changes that occur in cheese throughout manufacture allows cheesemakers to adjust their make procedure to modify finished cheese properties or in response to variations in milk supply and other factors.

Hands on laboratories include a microbiology testing session and making several varieties of cheese in the pilot plant. The sensory evaluation session integrates principles learned in lectures and labs and illustrates how cheese evaluation can be used to troubleshoot manufacturing problems.

Food safety principles, including HACCP, are presented to enable cheesemakers to comply with current and anticipated regulations.

The course encourages interaction among the students and course instructors during lectures, labs, breaks, meals and at the wine and cheese reception.