Meat+Poultry - June 2019 - 8

C O M M E N TA R Y

Introduction to IFFA
Every three years, representatives of
the international meat industry have
the opportunity to get a firsthand
look at the newest products, most
innovative technologies and the
hottest trends the meat industry
has to offer at the IFFA trade show
in Frankfurt, Germany. The six-day
show is held at the Frankfurt Fair and
Exhibition Centre, this year from May
4 through 9. The MEAT+POULTRY
editorial and sales team is always in
attendance - and this year, for the first
time, I was there too. Having heard
about the IFFA show for years - about
how large the booths are, how vast the
trade show floors are and how many
people from around the world are in
attendance - I tried to prepare myself
for what was in store.
I have attended a number of
trade shows over the years - both in
the meat industry and in other food
industries. I've attended SIAL China
in Shanghai, Europain in Paris, iba
in Düsseldorf and the International
Baking Industry Exposition (IBIE) held
in the US every three years. I thought
my previous trade show experiences
had prepared me for this immense
triennial international exposition, but I
wasn't quite prepared enough.
The show featured 120,000 sq.

m. (1.29 million sq. ft.) of exhibition
space in five different halls (some of
which had an upper and lower level).
More than 67,000 people joined me
hustling and bustling throughout those
five halls over the six-day show trying
to learn about the latest and greatest
in meat industry technology. This
included innovations in automation
and robotics, new slicing, dicing and
portioning technologies and packaging
solutions to fit any meat processor's
needs. Slaughtering and dismembering
equipment, measuring and weighing
machines and transport and storage
systems were highlighted at booth
after booth, not to mention new meat
ingredient innovations including spices,
clean-label additives and shelf-life
extension ingredients. There were also
a number of food safety companies
in attendance featuring sanitation
equipment, hygienic solutions and
testing technologies. Trying to see it all
was nearly impossible, but I tried.
In and around booth visits (many
of which will be featured in M+P's
IFFA Recap supplement accompanying
the July issue), I visited the IFFA
Kitchen, a fully operational sausage
making demonstration featuring
the equipment from various show
exhibitors. I also attended sessions at
the on-floor IFFA Forum where expert
lecturers discussed industry news
and trends. Included in the lineup of
experts was Chris Young, executive

director of the American Association
of Meat Processors (AAMP), who
shared insights about American craft
butchers. In addition to leading an
IFFA Forum session, Young hosted
a number of AAMP members at the
IFFA show to present awards for the
International Quality Competition for
Sausage and Ham. Member companies
entered sausage and ham products
into the competition in Madison,
Wisconsin, in January. Judges from the
German Butchers' Association (DFV)
graded the products on appearance,
consistency, smell and taste at that
time. As a part of the collaboration
between AAMP and DFV, the award
ceremony for the winners was held on
the show floor at IFFA. A number of
AAMP member companies travelled
to Germany to accept their awards
and experience all that is IFFA. "With
an award from the German Butchers'
Association, our members demonstrate
the international competitiveness and
quality of their products," Young said.
I'm sure those AAMP members who
took the time to attend this year's IFFA
would agree that this triennial show is
bigger and better than they imagined
and well worth the time and investment
to attend. For the rest of you who still
have IFFA on your bucket list, mark
your calendar now for May 14-19, 2022
- you won't be disappointed.
K I M B E R L I E C LYM A , M A N AG I N G E D I TO R
kc l y m a @ s o s l a n d .c o m

Having heard about the IFFA show for years
- about how large the booths are, how vast the
trade show floors are and how many people from
around the world are in attendance - I tried to
prepare myself for what was in store.

8

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Meat+Poultry - June 2019

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