Special Events Pavilion Features Trends, Competitions, and Marketing Tips
It’s easy to get swept up in the craziness and excitement that is the Food Expo floor. However, apart from holding meetings and presentations in their booth, some exhibitors will be featuring larger-scale presentations in the Special Events Pavilion, booth 776. And this year there is some exciting presentations planned … everything from product development competitions, trend reporting from Mintel and Innova, information on patent reform laws, to price trends for key ingredients. This year’s Special Events Pavilion is sponsored by the Almond Board of California. Here’s the schedule:
Trends + Innovation + New Technologies: Bringing it All Together
Lu Ann Williams, Innova Market Insights; Bernold Kemperink (Director Foreign Investments, Food Valley/Oost NV); Kees de Gooijer
Tuesday, June 26 | 12:15 – 1:15 p.m.
Innova Market Insights and Food Valley come together to show how consumer demands for healthy products, new convenience solutions and sustainability are driving innovation and the development of new technologies. Trends are moving around the globe faster than ever and companies must have a global outlook for their business as well as for their technology solutions. This presentation will highlight the most important global trends driving new product development in the food and beverage industry today and some new technologies being brought to the market by a highly innovative group of companies with the support of a sophisticated innovation network.
Commodity Trends in the Food industry
Tuesday, June 26 | 2:00 – 3:00 p.m.
Ron Sterk, Associate Editor of Food Business News will present a price trend and supply update on key ingredients, including sugar, cocoa, dairy, eggs, major fruits and vegetables, nuts, dry beans, red meat and poultry, along with raw commodities including wheat, corn, soybeans, rice and oats…all from a food product developers perspective.
Are You Prepared for the Effect the Patent Reform Laws Will Have on Food Packaging R&D Strategy, Organization, and Management?
Tuesday, June 26 | 3:15 – 4:15 p.m.
Significant changes to the U.S. patenting system are going to take place starting in September 2012. The law’s provisions, such as inter parties reviews and first-inventor-to-file, will likely have a profound effect on food packaging R&D. Failure to respond proactively to these changes will increase the likelihood of competitive threats, alter open innovation initiatives, and provide fewer opportunities for leadership. We will present strategies that can help R&D food technologists successfully respond to patent reform and increase their ROI from innovation.
The Making Healthy School Meals Easy Challenge Awards Presentation IFT and American Culinary Federation
Wednesday, June 27 | 10:30 – 11:30 a.m.
Teams competed to recreate USDA Recipes for Healthy Kids to promote accessibility of healthy school food options. The teams, comprised of food technologists, chefs, manufacturers and food service workers, recreated recipes for a manufacturing environment, while keeping the product cost effective and retaining original recipes nutrient content, flavor and taste.
Partnering for Success with your Contract Manufacturer
Wednesday, June 27 | 12:00 – 1:00 p.m.
Food companies choose to work with contract manufacturers for two primary reasons: to get products to market faster, and to augment internal capabilities. But unlike their internal operations, companies have limited control over the processes used by contractors to manufacture their products. Yet they are completely accountable for the quality and safety of the product that’s produced.
Knowing the technical capabilities a contract manufacturer has is only part of the selection criteria. Equally important are their processes, safety standards, and service protocols. So how can you guarantee your contract manufacturer will deliver the results you need for your project to succeed? How do you ensure your products will be safe? That the products will meet your company’s quality, service, and processing standards? What should you expect from your partnership with a contract manufacturer?
Whether you are a food scientist needing a manufacturer for a new formula, or an engineer requiring a smooth technical transfer and scale-up, you’ll learn from a diverse, highly-qualified panel how to create a successful partnership with your contract manufacturer; how to understand critical qualifiers to help you identify a worthy partner; and how to cultivate a partnership that delivers trust, confidence, and sustainable benefits over time. Equipped with practical screening questions, participants will understand how to qualify prospective contract manufacturers step-by-step, and how to make their product or process a success!
Disney-IFTSA Product Development Competition: Nutritious Food for Kids
Wednesday, June 27 | 2:00 – 5:00 p.m.
This competition has challenged student members of IFT to address an important wellness need by creating healthy snacks for kids. Participating teams must develop a nutritious, unique, and innovative concept, applicable to a food or beverage item for retail or foodservice, and intended for children under 12. Based on preliminary reports, finalists will be notified on March 15 for the 2012 Disney-IFTSA Product Development Competition, sponsored by Disney Consumer Products. Winners will be
announced at the IFTSA Welcome Assembly on Wednesday night, where
Disney will present the winning teams with their prizes.
Formulating and Marketing for Health
Lynn Dornblaser, Director, CPG Trend Insight
Thursday, June 28 | 10:30 – 11:30 a.m.
We have seen shifts in how “healthy” is marketed to consumers, as products with “low-in” claims drop and those with some types of fortification and those with a focus on “natural” formulations continue to grow. This presentation will look at product activity and consumer preferences regarding “healthy” foods.
The “Real, Fresh, Natural Foods” Trend: How to Win With Consumers
Rachel Kyllo, Vice President of Marketing, Kemps Diary LLC; Loren Ward, Director of Research and Development, Glanbia Nutritionals; and Cara Kelly, Director of Strategy, Insights and Planning, Dairy Management Inc.
Thursday, June 28 | 12:00 – 1:00 p.m.
New research provides insights into the growing consumer movement toward real, fresh and natural foods. Learn about the consumer segments driving this trend, their attitudes and motivations, what product, packaging and placement cues work for this audience, and how dairy and dairy ingredients can help deliver what they’re looking for.