The IFT annual meeting and food expo kicks off June 22 at the New Orleans Morial Convention Center
May 5, 2014
Seen as one of the most important trade shows of the year for professionals involved in food science and technology, the show is expected to feature over 900 exhibiting companies. More than 100 educational sessions and 1,000 poster presentations will provide information on the latest developments and trends.
Proceeds benefit dairy industry education programs, student scholarships, dairy farmer organizations and other causes.
April 22, 2014
Cheesemakers and their suppliers will be bidding on award-winning cheeses April 23 in Milwaukee. The World Championship Cheese Auction, the key fundraising event of the Wisconsin Cheese Makers Association, will be held during the International Cheese Technology Expo in Milwaukee.
InterBev, last held in 2012 has split into two shows: InterBev Process and InterBev Beverage.
March 19, 2014
InterBev Process is co-locating in Chicago with the International Dairy Show and Process Expo. The International Dairy Foods Association, Washington, D.C., organizes the dairy show and the Food Processing Suppliers Association, McLean, Va., runs Process Expo.
“Fifty cheese and butter experts from around the world will come together to evaluate the entries and choose the 2014 World Champion,” says the contest manager.
February 28, 2014
Entries in the 2014 World Championship Cheese Contest have reached a new record, growing 5% to 2,615 entries from 22 nations around the world, according to Wisconsin Cheese Makers Association, Madison, Wis., host of the competition. Cheese and butter entries continue to arrive for the judging competition set for March 18 and 19 in Madison.
Trendspotters discovering new flavors and products.
January 21, 2014
A panel of trendspotters selected by the show organizer named chocolate teas, seaweed chips, and truffle ketchup as representative of a larger trend towards "thoughtful indulgence." The Specialty Food Association says sriracha (a fiery Thai chili sauce) was one of the biggest flavor trends. It is used in snacks, chocolates and jams.
Workshops will be offered to three separate dairy audiences including dairy plants, controlling supply food safety risks, and artisan/farmstead cheesemakers.
January 14, 2014
The Innovation Center for US Dairy provides the dairy industry with food safety training through a series of workshops in 2014. These full day workshops focus on best practices for in-plant pathogen control.
Industry experts and scientific researchers covered topics ranging from emerging dairy markets and future global consumption trends to innovative methods for better quality control and production of new lines of dairy ingredients.
November 22, 2013
The Symposium organizersaid “over the years we have received tremendous feedback from attendees about the value of this Dairy Ingredients Symposium to help manufacturers and end-users." Dairy ingredient researchers, manufacturers, end-users and related groups will meet in February 2014 for for the 16th Dairy Ingredients Symposium.