Meat+Poultry - March 2019 - 90

TRADE SHOW PREVIEW

RETURNS
Sosland Publishing Co. and Food Business News will host
the Trends and Innovations Seminar alongside the trade show
BY RYA N M CC A R T H Y | r m c c a r t hy @ s o s l a n d.c o m

he 2019 edition of ProFood Tech, hosted by PMMI,
The Association for Packaging and Processing
Technologies, Anuga and the International Dairy Foods
Association (IDFA), will be held March 26-28 at McCormick
Place in Chicago. The biennial show is expecting 7,000
processing professionals, 400 suppliers, 125,000 sq. ft. of
exhibition space and 25 hours of educational programming
designed for dairy, beverage, baking and snack, meat/
poultry/seafood, confectionery, grain/mill/cereal, fruits and
vegetables, pet food/pet care and ingredients professionals.

MARCH 26-28, 2019
MCCORMICK PLACE
CHICAGO, ILLINOIS
The show floor will be open from 10 a.m. to 4 p.m. all
three days of the conference. An opening day reception,
which will provide an opportunity to gather with peers and
network with fellow industry professionals, will follow the
first day of the trade show.
"PMMI, Koelnmesse and IDFA are thrilled with the highquality suppliers that will be exhibiting their technologies
at this year's ProFood Tech," says Laura Thompson, senior
director, expositions, PMMI, and owner and producer of
the Pack Expo portfolio of trade shows. "Adding value to
the industry is our primary goal, and we are confident that
all attendees will find new and innovative solutions to their
greatest challenges."
Sosland Publishing Co., parent company of
MEAT+POULTRY and its sister publication Food Business
News, will be hosting its inaugural Trends and Innovations
Seminar March 27-28 as part of the trade show. The event
will look at major trends reshaping the food and beverage
industry, including CBD, e-commerce, changing perceptions
of health and wellness and the implications of shifting
demographics. The event also will feature a trends and

MEAT+ POULTRY | 03.19 | www.meatpoultry.com

innovators panel discussion, presenting insights from
prominent entrepreneurs and industry product developers.
"The dynamism gripping the food sector today has
left no corner of the industry untouched," said Joshua
Sosland, president of Sosland Publishing Co. "In the case
of meat and poultry, trends of intense interest include
the increasing popularity of flexitarian eating, the surging
success of plant-based meat substitutes and the massive
investment directed toward enterprises developing labproduced meat. Entrepreneurs driving change in the food
industry as well as experts carefully tracking these changes
will be presenters at the upcoming Trends and Innovations
Seminar, sponsored by Sosland Publishing Company.
Understanding the currents driving the transformations
underway in the food industry is critical for executives
seeking to capitalize on these trends rather than being
swept away by them."
The ProFood Tech Knowledge Hub, a free educational
program produced by IDFA, will offer a targeted range of
learning experiences from industry thought leaders in three
separate venues on the show floor.
The Impact Zone will encourage interactive discussions
and offer ways to learn from the experiences and successes
of industry colleagues. The sessions will include discussions
on trade and tariffs, strategies for surviving food recalls,
navigating cybersecurity and the Internet of Things, and
artificial intelligence as an answer to the workforce shortage.
The Innovation Zone will feature exhibitor and sponsor
presentations on breakthrough technologies as well as
ideas and formulations designed to spark creativity. The
Disruption Zone will deliver sessions for professionals to
learn more about implementing disruptive technologies to
meet consumer demands. Topics will investigate questions
like: When did "processing" become a bad word? Is
blockchain the answer or the question? And, e-commerce, is
it good or bad?
To find out more information or to register, go to
www.profoodtech.com.

http://www.profoodtech.com http://www.meatpoultry.com

Meat+Poultry - March 2019

Table of Contents for the Digital Edition of Meat+Poultry - March 2019