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• July 2009
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July 2009

Commission On International Food Standards
FAO headquarters, Rome
June 29-July 4
 
The 32nd Session of the Codex Alimentarius Commission (CAC) to hold its annual meeting in Rome.
 
This year’s agenda includes the adoption of guidelines for preventing and reducing the formation of acrylamide during cooking and discussion of setting maximum limits for melamine in food and animal feed. Acrylamide, a likely human carcinogen first identified in 2002, is produced during frying, roasting and baking of carbohydrate-rich foods, such as French fries, potato crisps, coffee, biscuits, pastries and breads.  Finding ways to reduce concentrations of the substance in foods is a priority for countries worldwide.
 
In the last few years, high levels of melamine have been discovered in food products as diverse as infant formula and pet food, resulting in illness and death. Setting maximum limits for melamine will help governments differentiate between unavoidable melamine occurrence and the deliberate adulteration of food and feed.
 
CAC will also consider for adoption more than 36 draft standards, guidelines and codes of practice, including:

• Reducing contamination of food with polycyclic aromatic hydrocarbons, a class of chemical  contaminants formed during the combustion of fuel both in the smoking and in the direct drying processes
• Preventing and reducing Ochratoxin (a fungal toxin and a possible human carcinogen) contamination in coffee
• Microbiological criteria for powdered follow-up formulae (formulae designed for children six months old and older) and formulae for special medical purposes for young children
• Draft microbiological criteria for the food borne bacterium Listeria monocytogenes, in ready-to-eat foods
• Maximum residue limits for pesticides and veterinary drugs in food 
• Regional standards for ginseng products, fermented soybean paste and gochujang

The Codex Alimentarius Commission, jointly established in 1963 by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), develops international food standards that protect the health of consumers and ensure fair trade practices in the food trade. The Commission has 180 member states and one member organization, the European Community. The Commission has adopted hundreds of standards, guidelines and codes of practice and set thousands of maximum limits for food additives, contaminants and pesticide and veterinary drug residues in foods.

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.

September 2009

World Fair for Beverage and Liquid Food Technology
September 14–19, 2009
New Munich Trade Fair Centre

drinktec 2009 offers a complete overview of the current status of beverage and liquid food technology in twelve exhibition halls covering around 130,000 m². The milk treatment and processing sector occupies a large area, displaying the complete range of process technology, including filling. According to a survey carried out by drinktec 2009, just under 50 percent of the exhibitors represented at drinktec are also aiming their product range at the milk and liquid food segments.

Matrix Encapsulation of Non-polar Flavors in Polysaccharides
September 15, 2009
Bloomington, Minn.

Lead by Dr. Bob Sobel, this seminar is part of the Industrial Workshop on Microencapsulation of Flavors and Bioactives for Functional Food Applications.

Flavor 101®
September 21-22

Learn the art and science of flavor creation and application. This introduction to flavors includes flavor creation, application interaction, trends, labeling and more. (We recommend completion of our Flavor 101 course in preparation for any of our 201-level classes.)

Motors and Motor Controls
September 23 - November 4, 2009
Tualatin, Ore.

This seven-week course, held in Tualatin, Ore., at a cost of $495, is administered by Portland General Electric through the Northwest Food Processors Assn. (www.nwfpa.org). It will cover motor fundamentals, electrical codes, starting, braking, speed control, variable frequency drives, over current protection, overload protection, controls and drive system efficiency.

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.

4th Interactive Workshop Nutrition & Health Claims Europe: Challenges Ahead
October 6

This one-day interactive workshop is directed at Legal Councils, Marketing and Sales, Production and R&D staff of European Food Industry, including companies interested in importing food products into the European Union.

Thematic lectures

• Developing Targeted Clinical Studies for Successful Regulatory FilingDr. Jörg Grünwald, President, analyze & realize, Berlin, Germany
• How to prepare a dossier for a new function health claim: what kind of proof is needed?, Dr. Alwine Kardinaal, Manager Consultancy, Business unit Biosciences, TNO Quality of Life, Zeist, The Netherlands
• Food labelling; challenges for the industry, Mrs. Susanne Döring, Director Consumer Information, Diet & Health Issues, CIAA, Brussels, Belgium
• Making the Labelling Clear for the Consumer, Mrs. Ruth Veale, Head of the Food department, BEUC, Brussels, Belgium
• Impact of a Claims on Marketing Strategies, Mrs. Karen E. Nielsen, Senior Partner, Bio2Com, Hellerup, Denmark

Grain Flavor 201: Flavor Solutions for Cereal and SnacksSM
October 6-7
This new class takes an in-depth look at the impact of grain type, process, and application on flavor selection and delivery in your final product. We'll explore and solve common flavor challenges of cereal and snacks, as well as address the hurdles posed by specialty products such as nutraceuticals and whole grain.

FMI Future Connect conference
October 12-14
Hyatt Regency, Dallas, Texas

The Future Connect conference, developed by the Food Marketing Institute (FMI) has set a new date, October 12-14, 2009, at the Hyatt Regency in Dallas, TX. (The program was postponed from May 2009.).

New registrations are welcome. For more information, please visit www.compusystems.com/servlet/ar. Attendee registrations from the previously scheduled May date were automatically registered to attend in October. Those attendees do not need to confirm their registration. FMI requests attendees update their profile and specify which conference track they plan to follow.

CIES Supply Chain Conference
October 15-16
Istanbul, Turkey

The objective of the CIES Supply Chain Conference is to bring together CIES members for educational exchange of top-of-mind issues in Supply Chain in the retail sector. Supply Chain aims to provide opportunities for Supply Chain senior executives and Logistics Directors to network and debate the issues. At the event, practical case studies based on real experiences are presented by the speakers representing retailers and manufacturers.

 Flavor 101®
October 19-20
Learn the art and science of flavor creation and application. This introduction to flavors includes flavor creation, application interaction, trends, labeling and more. (We recommend completion of our Flavor 101 course in preparation for any of our 201-level classes.)

KosherFest
October 27-28
Meadowlands Exposition Center, Secaucus, N.J. 

Kosherfest will give visitors a taste of the latest & greatest in the kosher food & beverage industry from around the globe, with more than 13 countries represented. According to research by the Mintel organization, kosher was the leading claim on new products in 2007 and 2009. Kosherfest hopes to attract more than 6,000 professional attendees and more than 350 exhibitors from all over the world.

Kosherfest Keynote Presentation, Tuesday Oct 27, Time: 9:00am – 9:45am 
State of the Kosher Industry: The Kosher Symbol: A License to Greater Profitability  As the kosher food industry continues to grow, more than 100,000 products carry a kosher symbol. This can be an enormous marketing opportunity for those who wish to capitalize on it. Over ten million Americans buy kosher food and U.S. supermarkets are seeing a greater growth in this market over non-kosher sales. Menachem Lubinsky, founder of Kosherfest, will discuss how the industry can use its kosher status to make inroads with different segments of the food market, including retail and foodservice. Speaker: Menachem Lubinsky, President, LUBICOM Marketing/Consulting

L.A.B. Exhibition and Conference
October 27-29, 2009
Birmingham, UK

L.A.B. is aimed at manufacturers and users of analysis, biotechnology and laboratory equipment in the pharmaceutical, chemical, food and tobacco industries, as well as public and private sector organisations in medical and environmental engineering.

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.

November 2009

Beverage Flavor 201®
November 3-4

Take a technical look at beverage applications' unique flavoring challenges. Discuss developing beverage flavors, emulsions and clouds, regulatory guidelines and more.

Advanced Bioenergy Conference & Expo
November 11-13
Sacramento Convention Center, Sacramento, Calif.

Treadlite Group (http://www.treadlitegroup.com), an eco-conscience marketing and conference planning company headquartered in Salida, Colo., has partnered with NEAtech (http://www.neatechllc.com) , an alternative energy engineering and consulting firm based in Denver, Colo. to launch the Advanced BioEnergy 2009 Conference & Expo, to be held November 11-13, 2009 at the Sacramento Convention Center in Sacramento, Calif.

TSS Consultants, a Rancho Cordova, Calif. based renewable energy consulting firm has signed on as a premiere sponsor of the event, which has also gained support from the UC Davis Energy Institute, California Biomass Collaborative and the California Institute for Food and Agriculture Research (CIFAR).

The three-day event will feature an industry tour, two general sessions, nine breakout sessions, an expo and several networking functions. Representatives from NEAtech, TSS Consultants, UC Davis Energy Institute, California Biomass Collaborative and CIFAR are developing the conference program, which will explore emerging policies, business strategies, technologies and feedstocks that are driving the bioenergy industry.

Advanced Bioenergy 2009 will bring together current and future producers of advanced biofuels, biopower and bioproducts, traditional energy producers, academics, policy makers, equipment/service providers, lenders, investors and other industry stakeholders. Information on sponsorships, booth sales, registration and call for presentation abstracts is available at www.advancedbioenergyconference.com.

Top 10 Challenges of Flavor®
November 16-17
Suitable for product developers from all segments of the food and beverage industry, this class delivers the strategies, tips and techniques you need to address the top 10 challenges of flavor, such as working with functional ingredients and the proper handling of flavors.