Worldwide Food Expo Preview
This year’s Worldwide Food Expo is the premier destination for dairy processors.
The Worldwide Food Expo is the world’s largest food and beverage technology event in North America that comes around every two years. That being said, it’s a must-attend show for 2009.
The expo, which will take place Oct. 28-31 at Chicago’s McCormick Place, will offer educational sessions that showcase food safety and regulation, sustainability, product development, regulatory updates, business strategies, workshops and consumer market trends, and will host 75 conference workshops featuring the latest innovations in formulation, processing, packaging, distribution and more.
WWFE will host 900 exhibitors and 20,000 attendees, including executives, plant managers, purchasing agents, engineers, researchers and operations managers.
Attendees can hit up the Seasonings, Flavorings & Ingredients Pavilion, which will highlight product additives and enhancements, and will offer cooking demonstrations that incorporate new recipes and products.
Meanwhile, the Business Resource Center, located next to the IDFA membership booth, is a marketplace complete with business and consulting services.
The Sustainability Pavilion is the place to be to learn about what products and trends are driving demand and sales for dairy. Reach consumers with messages that resonate, prepare for a crisis, make more money at retail and become environmentally responsible.
With extensive education, attendees will discover how to keep their operations running smoothly, stay on top of important issues and trends, and keep up with the latest products, services and technologies at educational sessions featuring these topics:
• Sustainability: How to develop and implement a sustainability strategy; dollars and sense of sustainability; case studies on cost reductions; new technologies and renewable energies.
• Food Safety: Explore the tensions between “effective” and “efficient” production, E. coli, Listeria intervention and control; upgrade older plant operations.
• Consumer Trends: Lean what’s on consumers’ minds; international and national consumption and product trends; buying local; and how the economy is changing buying habits.
• Product Development: Emerging flavor trends; creating new products that “pop”; how to target the feeding and aging population.
• Business Fundamentals: Fundamentals 101 for the new manager; business health for plant operations; human resources and inventory management; cash flow and production costs.
• Regulatory Updates: Get the latest updates on regulatory issues facing the dairy, food and beverage industry.
• Pre-Expo Workshops: Dairy Industry Orientation, HACCP, SQF and Better Processed Cheese School.
If it’s important to the dairy industry, the Innovation Center for U.S. Dairy is talking about it at the 2009 Worldwide Food Expo.
Interested participants can register online at www.worldwidefood.com, or check out the show’s on-site registration hours, cancellation policy and hotel details.
Dairy Industry Orientation
Tuesday, Oct. 27
Chicago Mercantile Exchange
8:45 a.m.- 4 p.m. Educational Program
Price - $495 for members, $695 for non-members
This workshop is designed specifically for those who are new to the dairy 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. It also includes a tour of CME Group.
Speaker: Bob Yonkers, IDFA vice president and chief economist
Advanced HACCP Certification Workshop
Tuesday, Oct. 27 (full day)
Wednesday, Oct. 28 (am session)
Thursday, Oct. 29 (am session)
McCormick Place
Price - $1,995 for members, $2,995 for non-members
Additional members $795, Additional non-members: $995
This fee includes the HACCP software and manuals
IDFA created this advanced education program for professionals interested in developing, implementing and upgrading their Hazard Analysis and Critical Control Point programs for dairy plants. This two-day comprehensive workshop will provide the most current HACCP concepts acceptable to third-party auditors and regulatory officials.
Speaker: Allen Sayler, IDFA vice president, regulatory & international standards
SQF Certification Workshop
Tuesday, Oct. 27 (full day)
Wednesday, Oct. 28 (am session)
Thursday, Oct. 29 (am session)
McCormick Place
Price - $795 for members, $995 for non-members
This workshop will provide the latest Safe Quality Food Institute’s training materials, plus offer extensive experience with dairy and juice HACCP training, to provide comprehensive instruction on the implementation of SQF 2000 Code (6th Edition) requirements for dairy and juice processing plants. Successful completion of this workshop will provide participants with a certificate attesting to their knowledge of the SQF 2000 Code and will help companies meet all SQF supplier-training requirements evaluated during SQF-based, third-party audits. SQF is one of four food-safety and auditing systems recognized by the independent Global Food Safety Initiative that is mandated by many U.S. food retailers for their suppliers.
Better Process Cheese School
Tuesday, Oct. 27 (full day)
Wednesday, Oct. 28 (am session)
Thursday, Oct. 29 (am session)
McCormick Place
Price - $795 for members, $995 for non-members
FDA has interpreted the current regulations for low acid canned foods found in 21 CFR 108 & 113, which requires that each plant producing processed cheese have at least one operator that has completed a Better Process Cheese School. The IDFA BPCS is designed to cover LACF regulations as they pertain to shelf-stable process cheese manufacturing. Topics include microbiology and control of Clostridium botulinum, thermal processing/pasteurization, formulation control, process instrumentation, HACCP, production and packaging controls and records. Examinations will be given at the completion of each section. Satisfactory completion of this course and passage of all exams will fulfill FDA’s certification requirements for operation of process cheese manufacturing systems.
New: Special Luncheon
Web 2.0 – Transform Your Marketing, Empower Your Brand
Wednesday, Oct. 28
Noon – 2 p.m.
$75 per attendee
Sponsored by MilkPEP
The marketing experts behind the got milk? Milk Mustache campaign will host an entertaining and enlightening luncheon event exploring the dynamic new landscape of everything social media. Speakers include Josh Bernoff, co-author of Groundswell: Winning in a World Transformed by Social Technologies, and the visionary executives that are shaping Facebook, Twitter, BlogHer and Google into must-have marketing tools.
IDFA Opening Reception
Wednesday, Oct. 28
5:30- 7 p.m.
Sheraton Chicago Hotel & Towers
$75 per attendee
IDFA invites you to kick off your Worldwide Food Expo experience with an evening of relaxation and socializing with industry colleagues and friends.
International Reception
Friday, Oct. 30
5 - 6 p.m.
McCormick Place
Free for International attendees / Invitation onl
This reception, held exclusively for Worldwide Food Expo’s International visitors, gives industry executives from around the globe a chance to make important business contacts in a relaxing atmosphere.
October 28-30
Dairy 2020: The Innovation Center for U.S. Dairy
Room: S4943
This booth takes a look ahead at the future of dairy. It showcases best practices and new innovations to help companies improve their bottom line, and help the industry achieve its goal of reducing greenhouse gas emissions by 25% by 2020. In the neighboring Community Space, attendees will have the opportunity to talk with experts about sustainable practices that make good business sense. Stop by the booth to share your story, learn from others and find out how you can work toward a stronger future for your company.
Tuesday, October 27
IDFA Workshops
Better Process Cheese School
Room: S504D
The IDFA Better Process Cheese School is designed to cover low-acid canned foods regulations as they pertain to shelf-stable process cheese manufacturing. Topics include microbiology and control of Clostridium botulinum, thermal processing/pasteurization, formulation control, process instrumentation, production and packaging controls,
HACCP and records.
Instructor: Kathy Glass, food safety consultant and professor, University of Wisconsin
Advanced HACCP Certification Workshop
Room: S50BC
This two-day comprehensive workshop was designed to provide the most current HACCP concepts with practical application tools and software that will be acceptable to third-party auditors and regulatory officials.
Instructor: Allen Sayler, vice president, regulatory and international standards, International Dairy Foods Association
SQF Certification Workshop
Room: S504A
This workshop utilizes the latest Safe Quality Food Institute’s training material, plus IDFA’s 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. The workshop is designed to meet the training and certification requirements established by SQFI for Certified
Practitioners. Successful completion of this workshop will provide participants with a certificate attesting to their knowledge of the SQF 2000 Code and will help companies to meet all SQF supplier-training requirements evaluated during SQF-based third-party audits.
Instructor: Larry Hood, president, Technical Business Services LLC
IDFA’s Dairy Industry Orientation
This orientation is designed specifically for those who are new to the dairy 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.
Instructor: Bob Yonkers, vice president and chief economist, International Dairy Foods Association
Wednesday, October 28
Milk Marketing Channels
Room: S402A
To take the mystery out of “all other channels,” marketing expert Doug Adams will unveil the results of his recent research, which examines milk sales through convenience stores, schools, foodservice and other outlets.
Speaker: Doug Adams, president, Prime Consulting Group
Dairy Products: Health and Wellness in a Package
Room: S401D
Dairy products really do have it all and most of the time our products don’t get the credit they deserve. In a market where branding success means finding and translating the most effective consumer message, having a blue print to re-frame dairy’s benefit is critical. Learn the latest consumer insights and marketplace applications to support your brand and drive sales. Turn marketing challenges for dairy into branding opportunities for you.
Recognized expert in social trends and food and beverage marketing, Shelley Balanko of the Hartman Group will speak on the latest in healthy eating in addition to:
• NEW news on how to talk to consumers about dairy’s nutrients;
• An overview of an industry blueprint to help you leverage dairy’s benefits for your brand;
• A special guest from the NFL to help the industry take our news to the field.
Seasonings, Flavorings & Ingredients Pavilion
Booth: S4035
Master of Ceremonies: Steven Shipley, director of development, Johnson & Wales University
Breakfasts without Borders
Discover how Latin and Mediterranean flavors and seasoning blends are opening a world of possibilities for new breakfast products that have the potential to be eaten on the go.
Creatively Blending Flavor and Function
Explore how chefs, processors and ingredient suppliers are working with natural ingredients to create palate-pleasing products that optimize moisture retention, yield and quality.
Food, Dairy & Beverage Tech Sessions
Room: S404D
Quality & Food Safety
Low Thermophile Bacteria Dairy Evaporator Design
Speaker: Michael Halvorsen, senior sales engineer, niro evaporation technology, GEA Process Engineering Inc.
New Dairy Processing Equipment
Tetra Lactenso Aseptic - A New Generation of Processing Equipment for Long Life Dairy or New Generation Centrifugal Milk Separators
Speaker: A Representative from Tetra Pak Inc.
Super Session
Room: S406A
Strategies for Sustainable Practices
Known as “the guru of green business practices,” Joel Makower has helped a wide range of companies align environmental goals with business strategy. He will provide his perspective on how corporate sustainability, environmental practices and clean technology impact the bottom line.
Keynote Speaker: Joel Makower, Greenbiz.com, author of Strategies for the Green Economy
Sustainability Forum
Sustainability Pavilion
Booth: S4950
Real-world case studies that will highlight how sustainability saves money and reduces resource use.
Energy Intelligence: Monitoring and Managing Toward Sustainability and Cost Savings in a Capital and Carbon Constrained World
Speaker: A Representative from EPS Corp.
Environmental Achievements in Resource Conservation: Singer Nozzle Replacement
Speaker: Sylwia LaBudde, EMS coordinator, Smithfield Packing Co., Tar Heel Division
“Downstream” Food Industry Sustainability Projects: What are your customers doing?
This presentation will briefly describe a range of sustainability projects including: commercial scale food waste, composting in the city of Chicago, reducing the carbon footprint of supermarket operations, energy management in the foodservice industry and greening the International Olympic Commission’s Evaluation Committee’s Stay.
Speaker: Jonathan Dierking, Shaw Environmental & Infrastructure Group
Environmental Achievements in Pollution Prevention: Focus on Recycling
Speakers: Bob Wilt, Keystone Foods LLC – Equity Group Ohio Division; Andy Kornick, Keystone Foods LLC – Equity Group Ohio Division
Lessons from Dean Foods on How Efficiency Projects Helped Save Costs and Reduce Energy and Water Use
Speaker: Dale Bunton, vice president of energy management, Dean Foods
Saving Money and the Environment with Clean-in-Place
Speaker: Howard Depoy, Lala Foods Inc.
How to Make the Decision on the Best Package
Speaker: Gail Barnes, vice president, technology and packaging, Dairy Management, Inc.
Happy Hour
Mix and mingle to network and learn practical tips from the leaders in sustainability. Learn more about sustainability from the people in the trenches
For the complete WWFE session schedule, visit www.worldwidefood.com.
Convention Facts
What: Worldwide Food Expo
Where: McCormick Place, Chicago
When: Oct. 27-31
Who: 20,000 attendees
Exhibitors: 900
Registration
Monday, Oct. 26 1 – 5 p.m.
Tuesday, Oct. 27 7 a.m. – 5 p.m.
Wednesday, Oct. 28 7 a.m. – 5 p.m.
Thursday, Oct. 29 7 a.m. – 5 p.m.
Friday, Oct. 30 7 a.m. – 5 p.m.
Saturday, Oct. 31 7 a.m. – 5 p.m.
Exhibit Hours
Wednesday, October 28 10:30 a.m. - 5 p.m.
Thursday, October 29 10:30 a.m. - 5 p.m.
Friday, October 30 10:30 a.m. - 5 p.m.
Saturday, October 31 10 a.m. – 2 p.m.
The expo, which will take place Oct. 28-31 at Chicago’s McCormick Place, will offer educational sessions that showcase food safety and regulation, sustainability, product development, regulatory updates, business strategies, workshops and consumer market trends, and will host 75 conference workshops featuring the latest innovations in formulation, processing, packaging, distribution and more.
WWFE will host 900 exhibitors and 20,000 attendees, including executives, plant managers, purchasing agents, engineers, researchers and operations managers.
Attendees can hit up the Seasonings, Flavorings & Ingredients Pavilion, which will highlight product additives and enhancements, and will offer cooking demonstrations that incorporate new recipes and products.
Meanwhile, the Business Resource Center, located next to the IDFA membership booth, is a marketplace complete with business and consulting services.
The Sustainability Pavilion is the place to be to learn about what products and trends are driving demand and sales for dairy. Reach consumers with messages that resonate, prepare for a crisis, make more money at retail and become environmentally responsible.
With extensive education, attendees will discover how to keep their operations running smoothly, stay on top of important issues and trends, and keep up with the latest products, services and technologies at educational sessions featuring these topics:
• Sustainability: How to develop and implement a sustainability strategy; dollars and sense of sustainability; case studies on cost reductions; new technologies and renewable energies.
• Food Safety: Explore the tensions between “effective” and “efficient” production, E. coli, Listeria intervention and control; upgrade older plant operations.
• Consumer Trends: Lean what’s on consumers’ minds; international and national consumption and product trends; buying local; and how the economy is changing buying habits.
• Product Development: Emerging flavor trends; creating new products that “pop”; how to target the feeding and aging population.
• Business Fundamentals: Fundamentals 101 for the new manager; business health for plant operations; human resources and inventory management; cash flow and production costs.
• Regulatory Updates: Get the latest updates on regulatory issues facing the dairy, food and beverage industry.
• Pre-Expo Workshops: Dairy Industry Orientation, HACCP, SQF and Better Processed Cheese School.
If it’s important to the dairy industry, the Innovation Center for U.S. Dairy is talking about it at the 2009 Worldwide Food Expo.
Interested participants can register online at www.worldwidefood.com, or check out the show’s on-site registration hours, cancellation policy and hotel details.
Pre-Expo Workshops
Beginning Oct. 27, IDFA will host dairy-based educational workshops and certification programs designed for dairy professionals in sales and marketing, legislative affairs, regulatory affairs, procurement, research and development, plant operations and food safety. The following is a breakdown of the available workshops, including times and registration details.Dairy Industry Orientation
Tuesday, Oct. 27
Chicago Mercantile Exchange
8:45 a.m.- 4 p.m. Educational Program
Price - $495 for members, $695 for non-members
This workshop is designed specifically for those who are new to the dairy 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. It also includes a tour of CME Group.
Speaker: Bob Yonkers, IDFA vice president and chief economist
Advanced HACCP Certification Workshop
Tuesday, Oct. 27 (full day)
Wednesday, Oct. 28 (am session)
Thursday, Oct. 29 (am session)
McCormick Place
Price - $1,995 for members, $2,995 for non-members
Additional members $795, Additional non-members: $995
This fee includes the HACCP software and manuals
IDFA created this advanced education program for professionals interested in developing, implementing and upgrading their Hazard Analysis and Critical Control Point programs for dairy plants. This two-day comprehensive workshop will provide the most current HACCP concepts acceptable to third-party auditors and regulatory officials.
Speaker: Allen Sayler, IDFA vice president, regulatory & international standards
SQF Certification Workshop
Tuesday, Oct. 27 (full day)
Wednesday, Oct. 28 (am session)
Thursday, Oct. 29 (am session)
McCormick Place
Price - $795 for members, $995 for non-members
This workshop will provide the latest Safe Quality Food Institute’s training materials, plus offer extensive experience with dairy and juice HACCP training, to provide comprehensive instruction on the implementation of SQF 2000 Code (6th Edition) requirements for dairy and juice processing plants. Successful completion of this workshop will provide participants with a certificate attesting to their knowledge of the SQF 2000 Code and will help companies meet all SQF supplier-training requirements evaluated during SQF-based, third-party audits. SQF is one of four food-safety and auditing systems recognized by the independent Global Food Safety Initiative that is mandated by many U.S. food retailers for their suppliers.
Better Process Cheese School
Tuesday, Oct. 27 (full day)
Wednesday, Oct. 28 (am session)
Thursday, Oct. 29 (am session)
McCormick Place
Price - $795 for members, $995 for non-members
FDA has interpreted the current regulations for low acid canned foods found in 21 CFR 108 & 113, which requires that each plant producing processed cheese have at least one operator that has completed a Better Process Cheese School. The IDFA BPCS is designed to cover LACF regulations as they pertain to shelf-stable process cheese manufacturing. Topics include microbiology and control of Clostridium botulinum, thermal processing/pasteurization, formulation control, process instrumentation, HACCP, production and packaging controls and records. Examinations will be given at the completion of each section. Satisfactory completion of this course and passage of all exams will fulfill FDA’s certification requirements for operation of process cheese manufacturing systems.
Web 2.0 – Transform Your Marketing, Empower Your Brand
Wednesday, Oct. 28
Noon – 2 p.m.
$75 per attendee
Sponsored by MilkPEP
The marketing experts behind the got milk? Milk Mustache campaign will host an entertaining and enlightening luncheon event exploring the dynamic new landscape of everything social media. Speakers include Josh Bernoff, co-author of Groundswell: Winning in a World Transformed by Social Technologies, and the visionary executives that are shaping Facebook, Twitter, BlogHer and Google into must-have marketing tools.
IDFA Opening Reception
Wednesday, Oct. 28
5:30- 7 p.m.
Sheraton Chicago Hotel & Towers
$75 per attendee
IDFA invites you to kick off your Worldwide Food Expo experience with an evening of relaxation and socializing with industry colleagues and friends.
International Reception
Friday, Oct. 30
5 - 6 p.m.
McCormick Place
Free for International attendees / Invitation onl
This reception, held exclusively for Worldwide Food Expo’s International visitors, gives industry executives from around the globe a chance to make important business contacts in a relaxing atmosphere.
Expo must-attend events
If it’s important to the dairy industry, the Innovation Center for U.S. dairy is talking about it at the 2009 Worldwide Food Expo. For a complete session schedule, including dates and times, go to www.worldwidefood.com. Here is a snapshot of some of the events taking place at the Expo …October 28-30
Dairy 2020: The Innovation Center for U.S. Dairy
Room: S4943
This booth takes a look ahead at the future of dairy. It showcases best practices and new innovations to help companies improve their bottom line, and help the industry achieve its goal of reducing greenhouse gas emissions by 25% by 2020. In the neighboring Community Space, attendees will have the opportunity to talk with experts about sustainable practices that make good business sense. Stop by the booth to share your story, learn from others and find out how you can work toward a stronger future for your company.
Tuesday, October 27
IDFA Workshops
Better Process Cheese School
Room: S504D
The IDFA Better Process Cheese School is designed to cover low-acid canned foods regulations as they pertain to shelf-stable process cheese manufacturing. Topics include microbiology and control of Clostridium botulinum, thermal processing/pasteurization, formulation control, process instrumentation, production and packaging controls,
HACCP and records.
Instructor: Kathy Glass, food safety consultant and professor, University of Wisconsin
Advanced HACCP Certification Workshop
Room: S50BC
This two-day comprehensive workshop was designed to provide the most current HACCP concepts with practical application tools and software that will be acceptable to third-party auditors and regulatory officials.
Instructor: Allen Sayler, vice president, regulatory and international standards, International Dairy Foods Association
SQF Certification Workshop
Room: S504A
This workshop utilizes the latest Safe Quality Food Institute’s training material, plus IDFA’s 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. The workshop is designed to meet the training and certification requirements established by SQFI for Certified
Practitioners. Successful completion of this workshop will provide participants with a certificate attesting to their knowledge of the SQF 2000 Code and will help companies to meet all SQF supplier-training requirements evaluated during SQF-based third-party audits.
Instructor: Larry Hood, president, Technical Business Services LLC
IDFA’s Dairy Industry Orientation
This orientation is designed specifically for those who are new to the dairy 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.
Instructor: Bob Yonkers, vice president and chief economist, International Dairy Foods Association
Wednesday, October 28
Milk Marketing Channels
Room: S402A
To take the mystery out of “all other channels,” marketing expert Doug Adams will unveil the results of his recent research, which examines milk sales through convenience stores, schools, foodservice and other outlets.
Speaker: Doug Adams, president, Prime Consulting Group
Dairy Products: Health and Wellness in a Package
Room: S401D
Dairy products really do have it all and most of the time our products don’t get the credit they deserve. In a market where branding success means finding and translating the most effective consumer message, having a blue print to re-frame dairy’s benefit is critical. Learn the latest consumer insights and marketplace applications to support your brand and drive sales. Turn marketing challenges for dairy into branding opportunities for you.
Recognized expert in social trends and food and beverage marketing, Shelley Balanko of the Hartman Group will speak on the latest in healthy eating in addition to:
• NEW news on how to talk to consumers about dairy’s nutrients;
• An overview of an industry blueprint to help you leverage dairy’s benefits for your brand;
• A special guest from the NFL to help the industry take our news to the field.
Seasonings, Flavorings & Ingredients Pavilion
Booth: S4035
Master of Ceremonies: Steven Shipley, director of development, Johnson & Wales University
Breakfasts without Borders
Discover how Latin and Mediterranean flavors and seasoning blends are opening a world of possibilities for new breakfast products that have the potential to be eaten on the go.
Creatively Blending Flavor and Function
Explore how chefs, processors and ingredient suppliers are working with natural ingredients to create palate-pleasing products that optimize moisture retention, yield and quality.
Food, Dairy & Beverage Tech Sessions
Room: S404D
Quality & Food Safety
Low Thermophile Bacteria Dairy Evaporator Design
Speaker: Michael Halvorsen, senior sales engineer, niro evaporation technology, GEA Process Engineering Inc.
New Dairy Processing Equipment
Tetra Lactenso Aseptic - A New Generation of Processing Equipment for Long Life Dairy or New Generation Centrifugal Milk Separators
Speaker: A Representative from Tetra Pak Inc.
Super Session
Room: S406A
Strategies for Sustainable Practices
Known as “the guru of green business practices,” Joel Makower has helped a wide range of companies align environmental goals with business strategy. He will provide his perspective on how corporate sustainability, environmental practices and clean technology impact the bottom line.
Keynote Speaker: Joel Makower, Greenbiz.com, author of Strategies for the Green Economy
Sustainability Forum
Sustainability Pavilion
Booth: S4950
Real-world case studies that will highlight how sustainability saves money and reduces resource use.
Energy Intelligence: Monitoring and Managing Toward Sustainability and Cost Savings in a Capital and Carbon Constrained World
Speaker: A Representative from EPS Corp.
Environmental Achievements in Resource Conservation: Singer Nozzle Replacement
Speaker: Sylwia LaBudde, EMS coordinator, Smithfield Packing Co., Tar Heel Division
“Downstream” Food Industry Sustainability Projects: What are your customers doing?
This presentation will briefly describe a range of sustainability projects including: commercial scale food waste, composting in the city of Chicago, reducing the carbon footprint of supermarket operations, energy management in the foodservice industry and greening the International Olympic Commission’s Evaluation Committee’s Stay.
Speaker: Jonathan Dierking, Shaw Environmental & Infrastructure Group
Environmental Achievements in Pollution Prevention: Focus on Recycling
Speakers: Bob Wilt, Keystone Foods LLC – Equity Group Ohio Division; Andy Kornick, Keystone Foods LLC – Equity Group Ohio Division
Lessons from Dean Foods on How Efficiency Projects Helped Save Costs and Reduce Energy and Water Use
Speaker: Dale Bunton, vice president of energy management, Dean Foods
Saving Money and the Environment with Clean-in-Place
Speaker: Howard Depoy, Lala Foods Inc.
How to Make the Decision on the Best Package
Speaker: Gail Barnes, vice president, technology and packaging, Dairy Management, Inc.
Happy Hour
Mix and mingle to network and learn practical tips from the leaders in sustainability. Learn more about sustainability from the people in the trenches
For the complete WWFE session schedule, visit www.worldwidefood.com.
Convention Facts
What: Worldwide Food Expo
Where: McCormick Place, Chicago
When: Oct. 27-31
Who: 20,000 attendees
Exhibitors: 900
Registration
Monday, Oct. 26 1 – 5 p.m.
Tuesday, Oct. 27 7 a.m. – 5 p.m.
Wednesday, Oct. 28 7 a.m. – 5 p.m.
Thursday, Oct. 29 7 a.m. – 5 p.m.
Friday, Oct. 30 7 a.m. – 5 p.m.
Saturday, Oct. 31 7 a.m. – 5 p.m.
Exhibit Hours
Wednesday, October 28 10:30 a.m. - 5 p.m.
Thursday, October 29 10:30 a.m. - 5 p.m.
Friday, October 30 10:30 a.m. - 5 p.m.
Saturday, October 31 10 a.m. – 2 p.m.
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