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Exhibitors: Demonstrate Innovations, Solutions in ProFood Tech Knowledge Hub

Jan 09, 2019

Companies exhibiting at ProFood Tech, March 26-28 in Chicago, now have a new opportunity to reach the 7,000 expected attendees and spotlight innovations, emerging technologies and business solutions. The Innovation Zone and Disruption Zone, two unique educational platforms in IDFA’s Knowledge Hub, will feature a variety of 30-minute presentations by industry experts in prime locations on the show floor.

“These exclusive venues will provide a powerful opportunity to establish your company as an industry leader and innovator and to provide profitable new ideas to potential and existing customers,” said Neil Moran, IDFA senior vice president of finance, administration and trade show. “I encourage all IDFA members exhibiting at the show to take advantage of this excellent opportunity for more visibility.”

The Innovation Zone will feature presentations that focus on the use of company expertise to identify solutions to challenges and offer breakthrough ideas. Disruption Zone presentations will help attendees to identify and implement disruptive technologies to meet consumer demands and enhance industry practices.

To apply, companies must submit a 200-word abstract highlighting key content and how it will help ProFood Tech attendees. Exhibitors must include a presentation title, speaker information and billing contact information.

The deadline for submissions is January 18. The cost for accepted presentations is $3,000.

Submit abstracts here.

ProFood Tech

ProFood Tech is the prime opportunity for food and beverage companies to find new supplier contacts, innovative ideas and inventive business solutions in 2019. It is the gathering place for more than 10 unique food and beverage sectors and is powered by PMMI, the Association for Packaging and Processing Technologies; Koelnmesse, organizer of the Anuga shows; and IDFA.

For more information, contact Jessica Matsko, IDFA coordinator, administration and accounting services, at

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