|Tonya Allen, AMI
|Jeannette Roeder, IDFA
(Washington, D.C. - June 10, 2009) New products that enhance affordable cuts of meat, salt substitutes that deliver flavor, and seasoning flavors that draw inspiration from Latin and Mediterranean cooking are just some of the latest in new trends that will be on display at the Seasonings, Flavorings and Ingredients Pavilion during the 2009 Worldwide Food Expo. The show, which features the International Dairy Foods Association (IDFA) Food, Dairy & Beverage Exposition and the American Meat Institute (AMI) International Meat, Poultry & Seafood Exposition, will take place October 28-31, 2009, at McCormick Place in Chicago.
The Seasonings, Flavorings and Ingredients Pavilion, sponsored by Meatingplace Magazine and Plate Magazine will feature live demonstrations each day at 11:30 a.m. and will also provide samples to taste.
Scheduled demonstrations include:
Wednesday, October 28
Breakfast 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." This session is sponsored by Wixon.
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. This session is sponsored by QST, Inc.
Thursday, October 29
High Flavor, Low Sodium
Today's seniors are well-travelled and demand authentic full flavors. Learn how to successfully leverage low-sodium alternatives to deliver products with satisfying, healthful flavor. This session is sponsored by Danisco.
Explore Molecular Gastronomy
It's the latest rage in cutting-edge kitchens. See how avant-garde culinarians blend chemistry and food science to create unique signature products. This session is sponsored by GPI.
Friday, October 30
Applying Underutilized Cuts to Emerging Ethnic Flavors
Many of today's hottest flavor trends emanate from parts of the world where proteins are at a premium and dishes make maximum use of the carcass. See how marinades and flavors can elevate underutilized cuts to superstar status. This session is sponsored by California Dried Plums.
Exploring Value Cuts in Canadian Beef
Significant flavor and profit potential lie beyond the traditional middle cuts of meats. Learn how specific new cuts from the chuck and round can be extracted and applied to a range of applications. This session is sponsored by the Canadian Beef Information Centre.
The Worldwide Food Expo attracts approximately 900 exhibitors, who display the newest technologies in equipment, packaging, ingredients and services for processors of dairy, meat, frozen food, beverages, snack foods, poultry and seafood. Food and beverage professionals attend Worldwide Food Expo to find solutions spanning the entire manufacturing process - from receiving and blending to processing and packaging to material handling and distribution.
Attendees will have the opportunity to view more than 1.2 million square feet of exhibits offering everything that food and beverage companies need to run more efficiently, create new products and improve profitability. For more information on Worldwide Food Expo 2009 and to register, visit www.worldwidefood.com.
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The American Meat Institute (AMI) represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI's members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry. www.meatami.com.
The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation's dairy manufacturing and marketing industries and their suppliers, with a membership of 550 companies representing a $110-billion a year industry. IDFA is composed of three constituent organizations: the Milk Industry Foundation (MIF), the National Cheese Institute (NCI) and the International Ice Cream Association (IICA). IDFA's 220 dairy processing members run more than 600 plant operations, and range from large multi-national organizations to single-plant companies. Together they represent more than 85 percent of the milk, cultured products, cheese and frozen desserts produced and marketed in the United States. IDFA can be found online at www.idfa.org.