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February 2010

National Grocers Association
February 9-12
Paris Las Vegas Hotel, Las Vegas, NV

This year’s Convention, “Growing Consumer Value: A Marketplace Opportunity in a Recovering Economy”, will focus on looking towards the future and the many successes that are sure to be ahead of us after the tumultuous past year. We will address many concerns of America’s Independent Grocers, as well as give you many opportunities to network, share ideas and craft solutions with your fellow grocery industry peers. As the only industry association devoted exclusively to the independent sector, N.G.A. is here to ensure you have the opportunity to succeed and better serve your customers.

Hydraulic Institute Annual Meeting
February 19-23
Marco Island, Fla.

The Hydraulic Institute (HI) will be hosting its 2010 Annual Meeting at the Marco Island Marriott Beach Resort in Marco Island, Florida from February 19-23, 2010. The 2010 Annual Meeting offers unique networking and educational opportunities for executives, engineers and marketing professionals associated with pump and supplier companies throughout North America and Europe. In addition to guest speakers, a key feature of the meeting is the work of technical committees that meet to address industry standards, guidelines, electronic data exchange protocols, and more. Representatives from Member, Associate Member and HI Standards Partner companies work together to develop comprehensive standards and guidelines using an ANSI-approved consensus process. They also produce other industry-related technical documents, books, educational programs and e-Learning courses.

SteviaWorld Americas Conference
February 25-26
Atlanta, Ga.

The conference will put the spotlight on Stevia as "The alternative sweetener," and provide a global platform for interaction and exchange between stevia producers, food and beverage and food ingredient companies in Americas and the world who are keen on jumping on the Stevia bandwagon.

March 2010

Annual Dairy Ingredients Symposium
March 2-3
San Francisco

California Polytechnic State University’s Dairy Products Technology Center will host the 12th annual Dairy Ingredients Symposium, March 2-3, 2010, in San Francisco. Organized in cooperation with Dairy Management Inc., the symposium will provide food/beverage formulators and marketers, and dairy ingredients suppliers with information to help them be successful in the increasingly competitive food industry.

Experts from food manufacturing, research, academia and government will present information on dairy ingredient science, consumer trends, global market opportunities, new applications and industry forecasts.

Detailed presentation topics and agendas will be released in the coming months. Space is limited. For additional information or to register for the Dairy Ingredients Symposium, visit www.DairyIngredients2010.com.

Package Design & Development Summit (formerly Package Design conference)
March 2-4
Sheraton Sand Key, Clearwater Beach, Fla.

The 7th annual Package Design & Development Summit has a new brand name that more accurately reflects the program focus on both the design and development phases of package creation. This event will give package design and development professionals a road map leading from global market trends that affect design to present and future technologies that drive the development process, reaching the ultimate goal of a competitive package that drives brand growth.

SNAXPO
March 3-5
Fort Worth Convention Center, Fort Worth, Texas

SNAXPO is the only place to go to see new equipment, technology and innovative ideas for the snack food industry. Not only does SNAXPO provide everything you need to succeed in creating a more profitable company, it also provides an excellent educational program and a chance to do plenty of networking and business in an intense and exciting marketplace.

Concepts to Consider when Designing a Pick Module
Wednesday, March 3, 4700 Salisbury Road in Jacksonville, Fla.
Wednesday, March 10, 2401 Drane Field Road in Lakeland, Fla.

Topics covered include classifying order picking needs, advanced picking methods, pick module technology, and more. The seminar will benefit anyone who plays a role in the decision making process, including presidents and CEOs, VPs of operations and engineering, and warehouse/distribution managers for the design and operation of their distribution center.

There is no fee for the seminar but reservations are requested. To reserve a spot please call 800-282-8468, or visit www.trifactor.com/Seminar-Information-and-Sign-Up

Annual Practical Short Course on Snack Food Processing (Extruded Snacks and Tortilla Chips)
March 7-12
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 March 7-12, 2010 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.

Flavor 101
March 8-9
Learn the art and science of flavor creation and application. This introduction to flavors includes flavor creation, application interaction, trends, labeling and more.
(Completion of Flavor 101 course in preparation for any of our 201-level classesis recommended.)

Keller and Heckman Practical Food Law Seminar
March 8-11
San Francisco, Calif.

Keller and Heckman is offering two courses focusing on the regulation, litigation, and competitive issues facing food processors, retailers and restaurants. The firm's Practical Food Law program has been praised by prior attendees as being of great professional value and has been taught for over 20 years by the experienced food law lawyers of Keller and Heckman. The courses are practical, straightforward and offer key information and understanding to those with responsibilities in food marketing, research and development, regulation, or litigation.

Tops Exhibition and Table Top Fair: Ross Products
March 10
Columbus, Ohio

Tops Exhibition and Table Top Fairs are a pre-screened tabletop exhibition held directly in the technical/R&D centers of the big 40 plus food companies. These highly focused events with tailored presentations suited to the individual host company involve the direct application of interesting ingredients, innovative packaging equipment, process equipment or lab instrumentation. The TOPS objective is the focused and efficient exposure of key ingredients and suppliers to the technical, marketing, purchasing, QA, engineers and other key staff of a host company.

4th Annual Food Industry Summit 2010
Haub School of Business, Saint Joseph’s University, Philadelphia, Penn.
March 10

Saint Joseph ’s University’s Food Marketing Program hosts the fourth Annual Food Industry Summit 2010: Meeting the challenges of today’s food marketplace: Lessons from industry leaders. The summit is a venue for food industry CEOs and presidents to present their insights on major issues and trends facing our business. This event is attended by food industry executives and decision makers from around the country, offering both an excellent informational and networking opportunity. Since its inception, the summit has become a forum for thought leadership in the food industry.

National Products Expo West
March 12-14
Anaheim, Calif.

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Attended by more than 53,000 industry professionals from across the globe, Natural Products Expo West is the premier trade show for the healthy products industry. Co-located with SupplyExpo, the Nutracon conference, the Healthy Baking Seminar and the Fresh Ideas Organic Marketplace, these combined events showcase the entire value chain of healthy products from start to finish, identifying the bestsellers of today and the trends of tomorrow. Natural Products Expo West is ranked as one of the top 100 shows in the US and one of the fastest 50 growing tradeshows in the US and Canada.

RCA Annual Conference & Culinology Expo
March 17-20
Phoenix

What is happening in innovative product development? You will find the answer to that question and more during the 2010 RCA Annual Conference & Culinology Expo next March in Phoenix, Arizona.

Over 1,200 professionals, who are among the most innovative food product developers around, are expected to attend for good reason. Our conference is the only R&D conference focused on the discipline of Culinology – the blending of culinary arts and food science.

Top 10 Challenges of Flavor
March 22-23
Learn strategies, tips and techniques to address the top challenges of working with flavor.

IRI Summit 2010
March 22-24
J.W. Marriott San Antonio Hill Country

The IRI Summit 2010 is a world-class, three-day conference for passionate senior leaders in the global CPG, retail and healthcare industries. It’s a broad-based, high-level forum designed to address and attack the major challenges facing retailers and manufacturers today via the application of cutting-edge content, technologies and best practices.

Advancements in Food Safety Education: Tools, Trends and Technologies
March 23-26
Atlanta, Ga.

To help educate the public about food-borne illness and its prevention, the United States Department of Agriculture (USDA) and NSF International (NSF), a leading public health and safety organization, announced their second jointly-hosted food safety education conference: Advancements in Food Safety Education: Tools, Trends and Technologies.

The conference will focus on identifying communication and education strategies to increase the public’s knowledge of the causes of food-borne illnesses and improve consumer food safety practices (including control and defense against microbiological food safety risks).

In addition to the USDA and NSF, other key sponsors include the Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), NSF/World Health Organization (WHO) Collaborating Center for Food Safety and the Partnership for Food Safety Education (PFSE).

Information will be provided in plenary sessions, break out sessions, panel discussions, poster presentations and pre-conference workshops. The conference will build on the success of the 2006 conference, Reaching at Risk Audiences and Today’s Other Food Safety Challenges, which discussed research and insights for reducing food-borne illness in general and at-risk populations.

The conference will demonstrate how communication technologies and social marketing techniques, including social media such as Facebook, Twitter, YouTube, Blogs, Webinars, can be used to reach consumers on food safety issues.

Robert Morris College Culinary Symposium
March 26
RMU campus, 401 S. State Street, Chicago

The Institute of Culinary Arts at Robert Morris University will hold its annual culinary symposium on March 26, 2010 at the main RMU campus, 401 S. State Street in downtown Chicago. Titled Culinary Chicago: Past, Present, Future, the conference will focus on the extensive food experience of Chicago.

The symposium begins at 8:30 a.m. with keynote speaker Chef Carrie Nahabedian who was named Best Chef Great Lakes 2008 by the James Beard Foundation and inducted into the Chicago Culinary Museum’s Chefs Hall of Fame this past year. A native of Chicago, Nahabedian’s working knowledge of the city’s top restaurants brings a special connection to this year’s Symposium as it focuses on food in her hometown.

Following the opening remarks, the sessions will go back in time to examine the rich Chicago traditions founded in beef, beer and blues through the history of the stockyards, the brewing industry and the cultural influence on the city with the migration of southerners who brought their music and their down home dishes.

Students in the culinary field, chefs and chef instructors – as well as self-proclaimed foodies are invited to attend this annual symposium. Registration is free for students, $20 for educators and $30 for other culinary professionals. To sign up, contact Maria at 312-935-6918 or RSVP online at http://www.robertmorris.edu/culinary/symposium/.

Better Process Control School
Chapman University, Orange, Calif.
March 29-April 1

To assist food industries in complying with the FDA/USDA regulations, a four-day Better Process Control School is offered by Chapman University which will certify attendance and successful completion of the required course of instruction. The certification is a requirement that should be met by all low-acid canned food processors. This course allows food professionals to complete the required training. The text for this course is “CANNED FOODS: Principles of Thermal Process Control, Acidification and Container Closure Evaluation” 7th Edition, 2007, published by The Food Processors Association (FPA).

Instruction will be given by professors of the Chapman University Physical Sciences Department – Food Science Program, and by experts from food companies, with wide experience in thermal processing, container handling, federal regulations for manufacturing and processing foods, food plant sanitation and food microbiology.
Participants who have completed the course successfully - which requires attending all classes, as well as passing the examination for every chapter, with a minimum score of 70% - will be awarded a Certificate of Completion, and will be registered with the FDA as qualified food canning supervisors.

April 2010

Flavor 101
April 12-13
Learn the art and science of flavor creation and application. This introduction to flavors includes flavor creation, application interaction, trends, labeling and more. (Completion of Flavor 101 course in preparation for any of our 201-level classes is recommended).

Food Safety Summit
April 12-14
Washington, DC Convention Center

The 12th Annual Food Safety Summit, the largest and most established food safety and defense exposition in North America on food safety, quality assurance and food security will be held Monday, April 12 through Wednesday, April 14, 2010 at the Washington DC Convention Center.

This three-day event features a full program of intensive educational seminars, high level industry and government keynote speakers, workshops, networking events and a large trade show exhibition. Each year, the Summit provides food processors, retailers, foodservice, government, military and academic professionals a forum to learn from expert speakers and trainers, exchange ideas, find solutions to current job challenges and engage in networking opportunities. This year the Summit will also address the challenges of the Global Food Community.

The Summit offers two and a half days of intensive education covering traditional concerns (regulatory issues such as food safety legislation and global perspectives on the harmonization of standards) to the rapidly emerging (assuring the safety of perishables and sampling challenges) – as well as topics that address the very real issue of crisis management. Pre-Conference Workshops will be held on Monday, April 12 with the full conference program continuing on Tuesday, April 13 and Wednesday, April 14. The resource-rich exhibition floor offers 200 exhibitors, a New Products Showcase, Poster Abstract Area and the Vendor Track Theatre. The exhibit floor will be open on Tuesday, April 13 and Wednesday, April 14.

Tops Exhibition and Table Top Fair: Nestle
April 14, 2010
Lisieux, France

Earth Day Food & Wine Festival
April 16 - 18, 2010
Santa Margarita Ranch, 9000 Yerba Buena Avenue, Santa Margarita, Calif.

The 4th Annual Earth Day Food & Wine Festival will be dedicated growers, vintners, chefs and food purveyors sharing their wares and mission with earth conscious consumers. Gathered by the Central Coast Vineyard Team (CCVT) a 501c non-profit organization, exhibitors and guests will mingle with one another as they celebrate each participant's hard work and commitment to sustainable practices in the vineyards and at home all in effort to protect natural and human resources.

United Fresh 2010
April 20–23
Sands MegaCenter, Las Vegas

Many of the most popular elements of the United Fresh Produce Association’s annual convention will be tailored specifically to the needs of the industry’s four market segments: Grower-Shipper, Wholesaler-Distributor, Fresh- Cut Processor, and Retail-Foodservice. With this unique program schedule, United Fresh 2010, April 20-23 at the Palazzo Resort and Casino at the Sands Expo & Convention Center in Las Vegas, Nev., will be the first convention specially designed for each segment of the fresh produce industry.

Supply Side East
April 26-28
Meadowlands Exposition Center, Secaucus, NJ

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SupplySide is the world's largest trade show and conference for healthy and innovative ingredients. Thousands of decision makers from the global food, beverage, dietary supplement and cosmeceutical industries converge to learn, network, source and create. Your next big idea is just a show away.

May 2010

Beverage Flavor 201
May 4-5
Take a technical look at beverage applications' unique flavoring challenges. Discuss developing beverage flavors, emulsions and clouds, regulatory guidelines and more.

PTXi | International Powder & Bulk Solids Show
May 4-6
Donald E. Stevens Convention Center, Rosemont (Chicago)

PTXi/International Powder & Bulk Solids returns to the Donald E. Stevens Convention Center, Rosemont (Chicago), IL on May 4-6, 2010. It is the largest and most comprehensive North American exhibition and conference dedicated to the U.S. and international process industries. PTXi | International Powder & Bulk Solids is the flagship conference and exhibition of North American processing events with concentration in pharmaceutical, food, chemical, and packaging processing.

Fundamentals of Food Science
May 4-6
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 and sensory science, taught in the context of real world food examples. Demonstrations, hands-on laboratories, and short activities will enhance your learning experience.

Food Marketing Institute Show
May 10-13
Las Vegas

Food Marketing Institute’s new biennial event, FMI 2010, will help retailers, wholesalers, suppliers and service providers understand what their customers want and need. By showcasing emerging opportunities and delivering new consumer insights, the food industry will gain new insights into how to better connect with customers. Registration is now open.

Six educational paths representing key issues for the industry will give attendees the opportunity to learn new skills, exchange solutions and build new relationships to better connect and serve shoppers: Consumer Trends — The Next Evolution of Shopper Behavior; Future Connect Leadership Development; Health and Wellness; Private Brands Innovation; Sustainability — Healthy Planet; Technology-Enabled Business Solutions

MARKETECHNICS will not occur as a stand-alone event this year as technology is featured as a critical component of FMI 2010. In fact, this year's programming recognizes the fact that technology is now fully integrated into industry business and is represented in that way throughout FMI 2010’s education path and exhibits. The consumer education sessions that focus on social media and other new aspects of technology complement traditional technology sessions. MARKETECHNICS® will be held in rotation with FMI’s education and exhibit biennial event.

Food Technology Innovation & Safety Forum
May 11-12
Hyatt Regency O’Hare, Chicago

The Food Technology, Innovation & Safety Forum 2010 brings together leading R&D, Innovation, New Product Development (NPD), Marketing and Food Safety and Quality Assurance professionals to discuss, innovate, knowledge-share and shape the future of the food industry into the new decade.

Global Pouch Forum & Technology Expo
May 11-13
Sheraton Sand Key, Clearwater Beach, Fla.

The Global Pouch Forum 2010 will feature non-commercial presentations on current, future, and horizon market trends and applications; the business outlook for all pouch formats; and production/processing/filling methods, including comprehensive coverage of retort, aseptic, and other processes, conveying, end-of-line operations, and other topics relevant in global and regional markets. Presentations will reflect brand owner, retailer, and consumer desires for shelf appeal, innovation, functionality, and consumer convenience.

The Pouch Technology Expo & Networking Reception will feature the pouch materials, components, and services of globally recognized converters, suppliers, contract packagers, and service providers – again confirming its position as the world’s largest event focused solely on the global pouch marketplace.

Tops Exhibition and Table Top Fair: Tyson Packaging Only
May 12
Springdale, Ark.

Grain Flavor 201: Flavor Solutions for Cereal and Snacks
May 18-19
Gain a comprehensive understanding of the factors influencing flavor selection, hands-on grain development, and tips for getting the most out of your flavor supplier.

National Restaurant Association Chicago
May 22-25
McCormick Place, Chicago

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NRA Show 2010 will be held May 22-25, at McCormick Place in Chicago, and is the restaurant and hospitality industry’s largest trade show. IWSB 2010 will be held in conjunction with the NRA Show on May 23-24, and is the only beverage alcohol event exclusively focused on the restaurant and hospitality industry. Registration is available online for credentialed members of the news media and restaurant, food, beverage, foodservice and hospitality industry bloggers at www.restaurant.org/show.

Sweets and Snacks Expo
May 25 - 27
McCormick Place West, Chicago

More than just a new name, the SWEETS & SNACKS EXPO is the largest venue in the Americas to see new products and new trends in new categories. Discover new merchandising concepts from returning and new exhibitors, plus invaluable education and industry research.

Registration opens in January for the 2010 SWEETS & SNACKS EXPO™ . Let us notify you when online registration officially opens.

More than 500 exhibitors are expected at the 2010 SWEETS & SNACKS EXPO™ showcasing product categories including chocolate, candy, gum, salty snacks, cookies, biscuits, popcorn, granola bars, breakfast snacks, nutrition bars, packaged cakes, meat snacks, fruit snacks and nuts.

June 2010

International Dairy-Deli-Bake Seminar & Expo
June 6-8
George R. Brown Convention Center, Houston, TX

The IDDBA show is a full-service seminar and expo with qualified retail buyers and merchandisers, the best dairy, deli, bakery, cheese, foodservice products, packaging, services, and the highest-rated speakers in the business. This event is called the Show of Shows because it's the one conference that offers an extensive seminar program that has meaningful content for your personal and professional growth; pre-qualified retail buyers, merchandisers, and executives who are ready and willing to do business; a 1,600 booth expo filled with the very best products and services for the fresh-food categories; and world-class merchandising ideas and demonstrations with actionable ideas.

Better Process Control School - in Spanish
Chapman University, Orange, Calif.
June 7-10

All Things Organic
June 15-17
McCormick Place, Chicago

All Things Organic is dedicated to growing the organic industry and bringing buyers and sellers together to focus on the business of organic. From the extensive organic conference program to the all-organic show floor, this is the place to learn the latest industry trends, network with producers, suppliers, buyers and educators, and join with your peers to celebrate the organic community.

Fancy Food Show
Javits Convention Center, New York City
June 27-29

Produced by the NASFT since 1955, the Fancy Food Shows are North America's largest specialty food and beverage marketplace. 16,000 - 24,000 attendees; 250,000 products including confections, cheese, coffee, snacks, pices, ethnic, natural, organic and more; 1,300 - 2,500 exhibitors; 81 countries represented

July 2010

IFT Food Expo and FPSA Process Expo
July 17-21
McCormick Place, Chicago

The Institute of Food Technologists (IFT) and the Food Processing Suppliers Association (FPSA) today announced a new agreement to co-locate the IFT Food Expo and FPSA Process Expo at Chicago’s McCormick Place Convention Center beginning July 18-20, 2010. This brings together two premier events that will draw a range of food industry professionals interested in product development, processing, packaging, and the science of food.

August 2010

Better Process Control School
Chapman University, Orange, Calif.
August 9-12

September 2010

Tortilla Industry Association Annual two-day Technical Conference
(held in conjunction with the International Baking Industry Exposition)
September 25 – 26, 2010
Las Vegas, Nev.

In 2010, the Tortilla Industry Association (TIA) will join the International Baking Industry Exposition’s (IBIE) expanding roster of strategic partners. As a result of the alliance, TIA will hold its annual two-day Technical Conference in conjunction with the International Baking Industry Exposition (IBIE). The Conference, normally held in May, is now scheduled for September 25 – 26, 2010 and will integrate with IBIE’s educational program—alongside offerings from the American Institute of Baking and the Retail Bakers of America.

With a focus on operational skills, safety regulations, quality control, preventive maintenance, plant efficiency, and other important best practices, the TIA Technical Conference will offer timely information and networking opportunities that allow participants to capitalize on the fastest growing segment of the baking industry.

Attendees include employees of: wholesale bakeries, suppliers and distributors; supermarket chains, central bakeries and commissaries; supermarket in-store bakeries; multi-store and single unit retail bakeries; intermediate wholesale bakeries; donut, pie, and cookie retailers; foodservice operators; tortilla producers; snack food producers; biscuit & cracker producers.

Exhibitors include manufacturers and suppliers of: baking/ food equipment and systems; ingredients, flavorings, spices & fillings; ingredient handling systems; packaging materials & systems; technology; sanitation equipment; transportation & distribution equipment; refrigeration equipment; business services.

International Baking Industry Exposition 2010
September 26 – 29, 2010
Las Vegas, Nev.

Known worldwide as the Baking Expo that brings together the entire grain-based food industry, the International Baking Industry Exposition offers baking professionals complete equipment, ingredient and supply solutions. Managers and Directors, from large and small businesses alike, know that IBIE is their best strategy to stay on top of consumer trends, new technologies and learn best practices for productivity and profitability.

Join us, Sept. 26 - 29, 2010 in Las Vegas, NV to get everything you need to stay competitive and strong in today's changing marketplace.

October 2010

Sweets & Snacks China
October 28-30
INTEX (No. 88 Loushanguan Road, Hongqiao district)

Sweets & Snacks China 2010 will be opened to trade buyers only from 28 to 29 October, and open to both trade and public visitors together with China Confectionery Culture Festival on 30 October (Saturday).

The Sweet & SnackTec Feature Zone is set to remain a fixture in the new concept bringing exhibitors and visitors alike products and perspectives from either end of the industry value chain. From the latest processing equipment; automation, data processing and control technology to packaging and packaging technology as well as the highest quality of raw materials and ingredients for confectionery and snack production, the comprehensive display aims to benefit all attendees.

In tandem with the new show branding and concept, Sweets & Snacks China 2010 will be relocated to a more purpose-built venue, INTEX (No. 88 Loushanguan Road, Hongqiao district) in Puxi.

November 2010

IDF World Dairy Summit

November 8-11, 2010
Auckland, New Zealandspan>

The 2010 Summit will be an inspirational and varied event, with expert opinion and local insights into key dairy issues, the exploration of the environment and sustainability. Topics include dairy leaders forum, marketing, nutrition and health and dairy policies and economics.