IFT 2010 Annual Meeting & Food Expo®
July 17–20, 2010
The IFT Annual Meeting & Food Expo® draws thousands of food technologists, scientists, buyers, and sellers from all over the food world, July 17–20. With about 115 sessions and 1,900 technical presentations slated, the Annual Meeting’s Scientific Program is unparalleled in terms of breadth and depth of its content. The Food Expo attracts the largest number of global food industry suppliers in North America; more than 900 exhibitors will be on hand at Chicago’s McCormick Place.
If you are already registered, here’s a sneak peek at some of the happenings you have to look forward to. If you haven’t yet registered, we hope you will decide to join us in Chicago so you don’t miss out on these and other exciting events at this year’s Annual Meeting & Food Expo®. And whether you join us or stay at home, you can be connected to the latest news from the event by visiting IFT’s event daily, called IFT Live at ift.org/iftlive. You’ll not only find event coverage and news highlights, but videos, blogs, photos from the show floor, and much more. You can access IFT Live from your PDA, your laptop, or the Internet Café terminals.
New Ways to Stay Connected with IFT
In addition to IFT Live, IFT is using the social media channels LinkedIn, Facebook, Twitter, and Flickr to communicate about highlights and changes for the Annual Meeting & Food Expo® as well as to allow those on-site to engage in the virtual IFT community.
On-site, Annual Meeting & Food Expo staffers will be using Twitter
to help drive traffic to events and notify attendees of schedule changes. Flickr
will be used to allow participants to upload their photos, which will be shared in the Grand Concourse of McCormick Place South on a Flickr Wall and also may be featured as part of IFT Live
Scientific & Education Programming
As it does every year, the Annual Meeting Scientific Program will bring together leading food science thinkers for a wide-ranging educational forum. The program format has been revamped and is organized around key focus areas within the industry and based on the core sciences that provide a foundation for the food science discipline. The key focus area program tracks are as follows: Food Safety & Defense; Food, Health, & Nutrition; Emerging Technologies & Ingredient Innovations; Food Processing & Packaging; Product Development; Sustainability; Public Policy, Food Laws & Regulations; and Education and Professional Development. Core science program tracks include Food Chemistry; Food Microbiology; Food Engineering; and Sensory Science. This new organizational approach was developed in response to input from IFT members.
It’s impossible to underestimate the importance of innovation in today’s food industry, and IFT is doing its part to link innovators with those interested in investing in and potentially commercializing new processes and technologies.
- IPEx: After a very successful first year in 2009, the Intellectual Property Exchange (IPEx) is returning to the 2010 Annual Meeting & Food Expo. This business partnering event is designed to connect those currently holding intellectual property (IP) rights such as patents with those who are looking to purchase or license IP. It will be held from 2:30–4:30 p.m. on Sunday, July 18, in McCormick Place.
- IP Management: To complement IPEx, IFT is offering a session focused on intellectual property management for scientists involved in the development of new ingredients, products, processes, and packaging. The session will bring together legal, corporate, and university perspectives on topics such as managing litigation, identifying and offering technologies for licensing, and much more. It will be held from 1:30–3 p.m. on Sunday in McCormick Place.
- New Open Innovation Program: This year, IFT is unveiling its first open innovation program. This new initiative will provide exhibitors with unique access to the current strategic innovation requirements of a number of major food companies. Here’s how it works. Exhibitors have been invited to submit proposals that provide potential solutions to the strategic needs posed by food companies including General Mills, Kraft Foods, McCormick, and Sara Lee. Submissions from suppliers will be evaluated by the food companies, and selected exhibitors will be invited to participate in private, face-to-face meetings with food company representatives during the Food Expo.
Nanoscience Conference Returns
Back for a fifth year, the IFT International Food Nanoscience Conference will precede the Annual Meeting & Food Expo®. Themed “Food Nanomaterials: Safety and Regulations, Government Investments, and Industry Needs,” the conference will be held from 8 a.m. to 4:30 p.m. on Saturday, July 17, at the Hilton Chicago.
This year’s conference will highlight the recent advances in safety and toxicological assessment of nanomaterials developed for—or relevant to—food application. The keynote address will be based on a recently completed research report by IFT, in collaboration with the U.S. Food and Drug Administration (FDA), Grocery Manufacturers Association, the North American branch of the International Life Sciences Institute (ILSI-NA), and the Nanotechnology Characterization Laboratory of the National Cancer Institute through a contract with Cantox Health Sciences International. Bernadene Magnuson, Senior Scientific and Regulatory Consultant with Cantox, is the nanoscience conference keynote speaker.
Keynote Session: Pink on High Performance
Speakers at the Annual Meeting Keynote Session frequently challenge conventional thinking, and this year is no exception. Keynoter Daniel Pink, best-selling author of the book A Whole New Mind, will use four decades of behavioral research to provide insights into why the traditional approach to high performance backfires at most organizations. In what promises to be a provocative and entertaining session, Pink will demonstrate how many common organizational incentives don’t deliver as desired and can, instead, reduce both creativity and job satisfaction. A contributing editor at Wired magazine, Pink is a frequent guest on television and radio programs and a consultant to companies in the areas of human resources, communication, and innovation.
On The Expo Floor
There’s nothing quite like a walk through the aisles of the IFT Food Expo to provide a sense of what is new, different, and exciting within the food industry. More than 120 new exhibitors will be on hand this year. Expo hours are noon to 5 p.m. Sunday, 10 a.m. to 5 p.m. Monday, and 10 a.m. to 4 p.m. Tuesday. Here’s a look at some of the highlights of this year’s Expo.
Tasting Your Way through the Expo Hall
Skip your hotel’s continental breakfast … you will be able to find a plethora of new foods and ingredients to taste on the IFT Food Expo floor. You can start by stopping by Wixon Inc.’s booth (#3415) to grab an Omelet Bite—a portable breakfast of Canadian turkey bacon and cheddar cheese infused with a butter and herb seasoning. With a solid breakfast in your stomach, you’ll have plenty of energy to tackle the 232,000 sq ft of space that this year’s Expo occupies. With all that walking, you want to make sure you stay quenched, so visit Bell Flavor & Fragrances (#3870) to try an exotic cold beverage such as Coconut Water Colada, Yellow Curry Fury, or Cupuacu Rain. Before you know it, your stomach will start to growl, letting you know it’s time for a snack. Craving something sweet? Try a gluten-free sugar or chocolate chip cookie at National Starch Food Innovation (#4036). Or if you are looking for something a bit healthier, give Fruit Sensations Muesli Crisps a try. These dried apple pieces, available from Tree Top (#5674), are covered with whole grains, dried fruit, nuts, and natural flavors. From sweets, to meat, to beverages, there will be plenty of new trends and ingredients to discover at this year’s Food Expo. Enjoy!
Trend & Solutions Tours
These self-guided tours of the Food Expo floor made their debut last year, and they’ll be back this summer with even more exhibitors participating. The roster of participants includes 54 companies representing 71 products. The themes for this year’s tours are as follows: “Taste Modification,” “Ingredients for Functional Foods,” “Reducing Formulation Costs,” and “Weight Management.” A fifth tour, themed “Food Safety,” will span the IFT Food Expo and PROCESS EXPO show floors.
Food Expo Innovation Awards
Presented each year, these awards pay tribute to ingenuity and achievement by exhibitors. Products, technologies, ingredients, instrumentation, equipment, or services that were commercially introduced since Jan. 1, 2009, were eligible for the awards competition. New applications of existing products/services commercially introduced since Jan. 1, 2009, also were eligible. Some of this year’s winners will be on hand to discuss their entries in a session that begins at 3 p.m. on Sunday in the Special Events Pavilion on the Expo floor.
Taste the Trend Pavilion
The “Taste the Trend” Pavilion presented by Innova Market Insights is designed to deliver insights and inspiration from all corners of the globe. This year’s Innova display will feature in-depth analysis of the issues driving the food and beverage landscape with the objective of providing new tools and tactics for overcoming key regulatory, formulation, packaging, and product development hurdles. The topics of sustainability and sodium reduction will receive special attention.
New Products Pavilion
Each day of the Expo, Mintel’s new product experts, Lynn Dornblaser and Dave Jago, will provide a trend presentation, with insights drawn from Mintel’s Global New Products Database, Mintel Menu Insights, and Mintel Oxygen reports. During the presentations, they will discuss the importance of key products from around the world, and after the talk, attendees will have the opportunity to see and sample some of these products. This year’s presentation topics are as follows: “Baby Boomers: A Generation in Search of New Products;” “Satiety: The Next Big Thing in Weight Management;” and “Simple Ingredient Statements: Clear Language for Confused Consumers.”
All About Chicago
Located in the heart of the United States, many consider Chicago to be America’s greatest city. It is the combination of all things “Chicago” that attracts visitors from all over the world … critically acclaimed restaurants, world-famous museums, revolutionary architecture, professional sports teams, shopping, nightlife, and much, much more. From the bustling “Magnificent Mile” to the 29 miles of beaches along Lake Michigan, Chicago’s diversity makes the city an irresistible destination. Want to take advantage of all that the city has to offer while you are here for the IFT Annual Meeting & Food Expo®?
Check out the new “On The Town” section of IFT Live for what’s happening in Chicago during the show, including festivals, restaurants, and nightlife.
For all your show needs, visit am-fe.ift.org | © 2009 Institute of Food Technologists IFT.org