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Seasonings, Flavorings Pavilion to Promote Product Trends

Jun 04, 2010

Contact: Jeannette Roeder
(202) 220-3562
jroeder@idfa.org

(Washington, D.C.-June 4) From lower-sodium reformulations to vegetable-infused yogurts, the dairy industry is continually innovating to provide the tastes and products consumers demand. The Seasonings, Flavorings and Ingredients Pavilion will highlight new trends in product additives and enhancements during the International Dairy Show, September 13-15, 2010, at the Dallas Convention Center.

"There will be live cooking demonstrations and many products to sample," said Robin Cornelison, IDFA trade show manager. "With the growing demand for international flavors and health-conscious alternatives to American standards, attendees will find ideas, tastes and products they will want to use."

The International Dairy Show, presented by the International Dairy Foods Association, will feature the newest innovations in technology, packaging, ingredients and services for the dairy foods industry. Educational sessions will offer solutions that span the entire manufacturing process, and attendees will have the opportunity to visit exhibits displaying everything dairy companies need to run more efficiently, create new products and improve profitability. The International Dairy Show can be found online at www.dairyshow.com.

For more information, visit www.dairyshow.com, or contact Cornelison at rcornelison@idfa.org.

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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.

 

 
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