Dairy processors, food scientists, brand marketers and regulators come to Chicago to share research and information about this important dairy ingredient.

Industry experts in the dairy industry are heading South for the fall to attend the 2011 International Dairy Show, the only show solely dedicated to packaging, processing and technology solutions for the dairy industry.

Hosted by the International Dairy Foods Association, Washington, D.C., the show is scheduled for Sept. 19-21 at the Georgia World Congress Center in Atlanta, Ga.

Nearly 300 suppliers are slated to demonstrate machinery, innovations, ingredients, packaging, distribution systems, sanitizing systems and more. Whether it is development, procurement, processing, packaging, distribution, sales or marketing, the food industry is constantly evolving.

Exhibitors and industry experts will share white papers, best practices, product demonstrations and treats. Visitors are also invited to sample the best the dairy industry has to offer at the Dairy and Beverage Bar, which will include new ice cream flavors and milks, frozen treats, cheeses, and more.

Located on the perimeter of the show floor are meeting rooms designed to offer a private space for holding meetings, giving presentations and conducting contract discussions.

“Whether you want to discuss business strategies with your team, host a corporate meeting or a customer reception, purchasing one of these rooms is a great way to save time and money,” says Robin Cornelison, IDFA tradeshow director. “This service is just one more way the International Dairy Show can help exhibiting and member companies achieve their business goals and connect with current and future customers.”

2011 International Whey Conference

Dairy processors, food scientists, brand marketers and regulators come to Chicago to share research and information about this important dairy ingredient.

The American Dairy Products Institute (ADPI), Elmhurst, Ill., and the European Whey Products Association (EWPA), Belgium, have joined forces to host the 6th International Whey Conference, scheduled for Sept. 18-21 at the Chicago Marriott Downtown in Chicago.

This year’s conference is set to offer an opportunity for attendees to learn about the latest research, cutting-edge product innovations, technical developments and marketing strategies relating to whey. Everyone - from food and beverage manufacturers, marketers and brand managers to dairy processors, researchers and food and dairy regulators - will part with new insights that will allow them to leverage new business and restructure existing operations.

The conference will kick off Sept. 19 at 8:30 a.m. with a welcoming address. Following the conference welcome is a slew of guest speakers and industry experts on board to discuss the marketing implications of bovine milk oligosaccharides, the metabolic implications of whey protein, the benefits of whey protein in conjunction with exercise and muscle, general nutritional benefits of whey protein, how whey protein improves functionality, the applications and technology of whey ingredients, and the future needs and opportunities of whey.

For the first time, the conference will feature Demonstrations Stations to allow end users and attendees to actually experience “the power of whey” through live demonstrations. Located in the exhibit hall every afternoon, each station will be sponsored by a whey or whey ingredient manufacturer, researcher or supplier and will provide an opportunity to showcase the unique functional properties of whey or a particular whey product or ingredient. On Monday and Tuesday, four Demonstration Stations will simultaneously offer 20- to 25-minute presentations. Visitors will rotate from station to station every half-hour in order to view each of the unique demonstrations during the allotted two-hour period. 

To learn more information about the 2011 International Whey Conference, go to www.iwc-2011.org.

Exhibit Hours

Monday, Sept. 19     10 a.m. - 5 p.m.

Tuesday, Sept. 20     10 a.m. - 5 p.m.

What is whey?

Whey is a value-added ingredient that acts as a natural biological resource for human nutrition. It is said to be the most multi-functional protein available. When added as an ingredient, whey improves almost any food or beverage product by contributing scientifically documented health benefits.

Rigorous laboratory and empirical research has identified whey components that:

•  Deliver positive antimicrobial effects,

•  Enhance immune defenses,

•  Support cardiovascular health,

•  Help to rebuild and increase lean muscle tissue,

•  Improve the performance of physically active persons,

•  Aid in weight management and appetite suppression,

•  Fight age-related weakness and loss of muscle mass, and

•  Contain prebiotic oligosaccharides for optimal intestinal health.