The IDFA Better Process Cheese School is designed to cover Low Acid Canned Foods (LACF) regulations as they pertain to shelf-stable process cheese manufacture. Topics include microbiology and control of Clostridium botulinum, thermal processing/pasteurization, formulation control, process instrumentation, production and packaging controls, HACCP and records.
Satisfactory completion of this course and passage of all exams will fulfill FDA's certification requirements for operation of process cheese manufacturing systems.
IDFA developed this advanced education program for professionals interested in developing, implementing, and upgrading their Hazard Analysis and Critical Control Point (HACCP) programs for dairy plants. This two-day comprehensive workshop was designed to provide the most current HACCP concepts with practical application tools and software that will be acceptable to third party auditors and regulatory officials.
This workshop utilizes the latest Safe Quality Food Institute's (SQFI) training material, plus IDFA's own extensive experience with dairy and juice HACCP training, to provide comprehensive instruction on the implementation of SQF 2000 Code (Edition #6) requirements for dairy and juice processing plants.
The workshop is designed to meet the training and certification requirements established by SQFI for Certified Practitioners. Successful completion of this workshop will provide participants with a certificate attesting to their knowledge of the SQF 2000 Code and will help companies to meet all SQF supplier training requirements evaluated during SQF-based third-party audits.
The workshop is designed specifically for those who are new to the dairy industry or who want to expand their knowledge of the industry, including professionals in sales and marketing, legislative affairs, procurement, research and development and plant operations.
IDFA developed this advanced education program for professionals interested in developing, implementing, and upgrading their Hazard Analysis and Critical Control Point (HACCP) programs for dairy plants. This two-day comprehensive workshop was designed to provide the most current HACCP concepts with practical application tools and software that will be acceptable to third party auditors and regulatory officials.
The IDFA Better Process Cheese School is designed to cover Low Acid Canned Foods (LACF) regulations as they pertain to shelf-stable process cheese manufacture. Topics include microbiology and control of Clostridium botulinum, thermal processing/pasteurization, formulation control, process instrumentation, production and packaging controls, HACCP and records.
Satisfactory completion of this course and passage of all exams will fulfill FDA's certification requirements for operation of process cheese manufacturing systems.
What is sustainability? This session will introduce the concept of sustainability by providing an overview of industry sustainability programs and a snapshot of recent news reports affirming the benefits of "going green" as a business strategy throughout the food chain. While measuring sustainability was once thought to be impossible, today there are emerging accepted indicators of how to quantify and standardize sustainability. Through his research at the University of Arkansas Applied Sustainability Center, Dr. Jon Johnson is working with companies, including Wal-Mart and Tyson Foods, to establish standards using Life Cycle Analysis. Dr. Johnson will provide interesting insights into how this standard might be applied and what it might mean for the food production industry.
Download PDF
The program will engage national and international dairy companies in responding to a mock crisis that impacts global consumer confidence in dairy and encourage them to build crisis communication plans within their own companies. By broadening the base of crisis-ready dairy processors and suppliers, the dairy industry can return more quickly to business-as-usual following a large-scale recall or crisis. The session will be facilitated by representatives from Dairy Management Inc. and IDFA who are closely engaged in the U.S. dairy industry's award-winning crisis readiness program.
Research shows that the sale of milk through traditional channels--grocery, drug and big box stores--is declining while sales in 'all other channels'--a catch-all category--has increased to approximately 40 percent of all sales. To take the mystery out of 'all other channels', Marketing Expert Doug Adams will unveil the results of his recent research that examines milk sales through convenience stores, schools, food service and other outlets research has ignored until now.
This workshop utilizes the latest Safe Quality Food Institute's (SQFI) training material, plus IDFA's own extensive experience with dairy and juice HACCP training, to provide comprehensive instruction on the implementation of SQF 2000 Code (Edition #6) requirements for dairy and juice processing plants.
The workshop is designed to meet the training and certification requirements established by SQFI for Certified Practitioners. Successful completion of this workshop will provide participants with a certificate attesting to their knowledge of the SQF 2000 Code and will help companies to meet all SQF supplier training requirements evaluated during SQF-based third-party audits.
While N-60 sampling of trim for quality control has led to improvements in beef safety, it has also led to inefficiencies on the fabrication floors and laboratories of beef abattoirs. Learn about a new alternative to excision for N-60 testing of beef trimmings as well as provide for greater efficiency from sample collection to laboratory processing.
Carefully tested and examined products through sensory science are an essential part of new product development. Through a cast study focused on meat, this session examines how to meet consumer demand for lower fat and cholesterol when designing new products.
New human resources challenges are developing that stand to impact food and beverage companies. Whether you are new to the industry or a CEO, this session will keep you up-to-date on the latest policies that impact your business.
Your BRAND NAME is your most valuable asset. The reputation of your brand is critical when the Consumer purchases your product. In selecting your product they place their trust that you have done everything necessary to ensure a safe product. Learn how you can protect your bottom line in this era of rapidly changing food safety needs. No matter what aspects of the food business you may be in you need to understand impact food safety can have on your bottom line.
What do your supply-chain customers and consumers think about sustainability? This research session will challenge your thinking about sustainability, its importance in the marketplace, and the needs for future development and implementation of sustainable programs.
Learn what consumers are eating and drinking around the world. Hear what is driving consumer behavior and how it affects what products are succeeding and failing.
Download PDF
A brief discussion of the results of a study to determine the effects of a lactic acid and citric acid based antimicrobial product on the reduction of Salmonella and E.coli.
Download PDF
Calling all marketers...learn the latest consumer insights and marketplace applications to support your brand and drive sales! Dairy products really do have it all and most of the time our products don't get the credit they deserve. In a market where branding success means finding and translating the most effective consumer message, having a blue print to reframe dairy's benefit is critical. Turn marketing challenges for dairy into branding opportunities for you. All executives, marketers and even marketing wannabes are welcome!
Known as "the guru of green business practices," Joel Makower, writer and strategist on corporate sustainability practices and clean technology, has helped a wide range of companies align environmental goals with business strategy. He will provide his perspective on how corporate sustainability, environmental practices and clean technology impact the bottom line.
This session will explore current energy issues and describe how a focus on Energy Intelligence can provide compelling energy savings and financial opportunities for the industry.
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 presentation will briefly describe a range of sustainability projects including: Commercial Scale Food Waste Composting in the City of Chicago; Reducing the Carbon Footprint of Supermarket Operations; Energy Management in the Food Service Industry; and Greening the International Olympic Commission's (IOC) Evaluation Committee
Facebook or LinkedIn? Blog or Tweet? Media buy or YouTube?
These are just a few of the bewildering choices that confront today's marketers. Their customers exchanging information at lightening speed using technology that didn't exist five minutes ago. What do marketing professionals need to know about the technology explosion -- known as social media or Web 2.0 -- to make sure their brand remains competitive in this evolving environment?
The marketing experts behind the got milk? Milk Mustache campaign will host an entertaining and enlightening luncheon event exploring the dynamic new landscape of everything social media. Confirmed speakers include Josh Bernoff, co-author of Groundswell: Winning in a world transformed by social technologies, and the visionary executives that are shaping Facebook, and BlogHer into must-have marketing tools.
Come to lunch. Network. Text. And learn how to leverage social media to boost the effectiveness of your marketing dollars. Leave inspired. (Additional Fee Applies)
Explore how chefs, processors and ingredient suppliers are working with natural ingredients to create palate-pleasing products that optimize moisture retention, yield and quality.
IDFA developed this advanced education program for professionals interested in developing, implementing, and upgrading their Hazard Analysis and Critical Control Point (HACCP) programs for dairy plants. This two-day comprehensive workshop was designed to provide the most current HACCP concepts with practical application tools and software that will be acceptable to third party auditors and regulatory officials.
The IDFA Better Process Cheese School is designed to cover Low Acid Canned Foods (LACF) regulations as they pertain to shelf-stable process cheese manufacture. Topics include microbiology and control of Clostridium botulinum, thermal processing/pasteurization, formulation control, process instrumentation, production and packaging controls, HACCP and records.
Satisfactory completion of this course and passage of all exams will fulfill FDA's certification requirements for operation of process cheese manufacturing systems.
This workshop utilizes the latest Safe Quality Food Institute's (SQFI) training material, plus IDFA's own extensive experience with dairy and juice HACCP training, to provide comprehensive instruction on the implementation of SQF 2000 Code (Edition #6) requirements for dairy and juice processing plants.
The workshop is designed to meet the training and certification requirements established by SQFI for Certified Practitioners. Successful completion of this workshop will provide participants with a certificate attesting to their knowledge of the SQF 2000 Code and will help companies to meet all SQF supplier training requirements evaluated during SQF-based third-party audits.
Ensure that you have action plans to apply the ideas that you have learned at this conference. Learn the importance of a well-defined business case, and strategies that translate sustainability goals to the bottom line. Learn how to increase demand for your products and sustain your drive for innovation. This session will put you on the right track to design and launch a sustainability program in your firm.
This panel discussion will review the latest research on the use of protective cultures to inhibit yeast and mold, Listeria monocytogenes, and other microbial contaminants of cultured dairy products.
Despite considerable promotional efforts by the commodity boards, the success of the so-called beef and pork value cuts has been mixed. Large-volume food service operators are reluctant to commit because of supply concerns; processors are reluctant because of the significant added labor costs to extract these cuts. How can innovative processors bridge the gap?
Download PDF
Why on earth are people attacking "processed foods" and, what can we do about it? "Processed Foods" as an idea are under attack by a handful of authors and journalists, sustained by a willing media and then endorsed by many people who should know better. Tom Nagle of Statler Nagle LLC reviews a new study conducted for the International Food Information Council (IFIC) on what consumers think about it, what the potential impact is, as well as strategic recommendations for industry participants.
Food Safety and Inspection Service (FSIS) is developing establishment profiles as part of the Public Health Information System (PHIS) that will be used to help FSIS better manage their sampling systems and personnel. The information will be used for predictive models for PHIS. This session will focus on the proposed FSIS program, including analytics and inspection methods and will discuss how the program may affect your business.
Download PDF
Processors share experiences on their best practices (and mistakes) during their development and implementation of successful sustainability programs. This "how to" session will provide firsthand information on the key steps to sustainability programs.
Download PDF
(3 topics; 30 minutes each with Q&A, simultaneously translated into Spanish.)
Marination Mechanics: Which is the Best Method for my Product?
Marination is one of the most effective tools widely applied to improve yield, flavor and quality of meat and poultry products. Processors will learn which various methods of marinating - massaging and injection - they should apply in their operation.
Using Ingredients to Increase Marination Retention
Ingredients are a key part in the marination process with water being the largest in the marinate formulation. Processors will explore optimal water quality, types and levels of salt, phosphates, sodium bicarbonate, organic acids and other ingredients that help increase marination retention.
Increasing Shelf-life of Marinated Fresh Meat and Poultry Products
Other procedures are needed besides clean equipment and good manufacturing practices to decrease the risks of cross-contamination in meat and poultry marinated products that are sold fresh. Basic equipment knowledge, process temperature control and ingredient use will be explored at this session.
Learn more about the impact of the economic downturn on consumers' attitudes and behaviors regarding meat. This presentation will reveal key findings from recent research, including insights into consumer attitudes on proteins, cuts and different brands in the fresh meat case, Freshlook Marketing retail sales data to help understand shifts in buying patterns within and between proteins, and a snapshot of shifts in branded and non-branded protein purchases that serve as retail channel benchmarks.
Learn how one company is using cultured sugar and vinegar (CSV) to overcome the challenges of Listeria control in uncured RTE meats, as well as a addressing the consumer demand for clean label ingredients in food products.
Download PDF
Leading food and beverage companies will present how sustainability can appeal to consumers all over the world and how they drive their suppliers to embrace sustainable practices.
Improve your business acumen and learn finance basics in this session, including concepts such as cash flow, ROI, inventory control and production costs.
How do you develop quick, easy, and affordable products that are in-tune with today's changing environment? Explore the latest trends and learn innovative ways to create or reinvent your products that meet your customers' needs.
Download PDF
A discussion of how one company is using a new electrochemical process to effectively disinfect meat processing chiller brine and poultry red water.
Download PDF
A focus on sanitation should not negatively effect the performance of a machine. Making machines easier to clean, reducing the number of people needed to clean it and separately housing vital parts are ways to make machines safer and increase up time, which increases productivity.
Download PDF
Perhaps the world's most accomplished and well-known autistic adult, book author and leading animal welfare expert, Temple Grandin, associate professor of animal science at Colorado State University, speaks about her life with autism and her work in improving animal welfare.
Today's seniors are well-traveled and demand authentic full flavors. Learn how to successfully leverage low-sodium alternatives to deliver products with satisfying, healthful flavor.
Learn how Kemin helps the food industry meet the challenge of sustainability through its specialty crop improvement and development initiative - helping companies keep their products looking and tasting good, safe and fresh while supporting sustainable platforms.
It's the latest rage in cutting-edge kitchens. See first-hand how avant-garde culinarians blend chemistry and food science to create unique signature products.
Track: Sustainability Pavilion SpeakerWarren Green
Sustainability Pavilion - Booth S4950
3:30pm-3:50pm
Learn how Hixson Architecture helps companies develop Energy Management Programs that help increase energy savings and reduce their carbon footprint with maximum economic return.
Oxidation is a major issue for meat processors. It affects product shelf life, color and can impart changes in aroma or taste. Naturex has developed rosemary extracts tailored for meat applications. These application specific rosemary extracts, StabilEnhanceTM OSR, have value-added characteristics: less flavor, less color, more powerful and efficient than commercial rosemary products taht are currently on the market. These extracts also contain standardized, active components for the prevention of oxidation.
Download PDF
By creatively reimagining the way dairy is merchandised at retail, and backing up that vision with comprehensive testing and research, we've proven a significant opportunity exists for the dairy industry and retailers alike. Hear why reinvention makes sense for the Dairy Department now more than ever; recognize what are the benefits of doing so related to increased performance and productiveness; and understand how to apply documented best practices and design principles to achieve similar results. The session will be facilitated by representatives from The Innovation Center for U.S. Dairy and Willard Bishop, LLC. The work was sponsored by a coalition of Dairy Management, Inc., Kraft Foods and the Dannon Company.
The growing influence of the senior market will have a very unique and direct impact on meat processors, affecting everything from value-added products (lower-sodium marinades, different flavor profiles) to packaging (smaller portion sizes, easy-open packages). Everyone can see this coming, but what practical steps do processors need to take now?
Download PDF
The Four Disciplines of Execution provide the principles, skills and tools necessary to execute flawlessly again and again. This session will build the execution capability of individual team members. Participants will create their own goals and measures relevant to the organization's priorities and will develop skills to identify and execute critical work goals.
This short course will detail what you need to do to prepare for a Food and Drug Administration inspection. Learn about the inspection process, your rights during an inspection and how to create a plan of action when the FDA comes knocking at your door.
Dr. Glen Miller, expert and contributing editor, will highlight the most common efficiency errors in processing plants and provide simple, cost-effective solutions for plant operators to realize measurable process optimization by integrating LEAN manufacturing concepts with sustainability programs.
This session will focus on the value of combining intervention methods at multiple points - prior to and during packing and processing - to achieve maximum reductions for targeted pathogens.
(3 topics; 30 minutes each with Q&A, simultaneously translated into Spanish.)
Increasing Sausage Yields with Pre-Rigor Meat
In this presentation, processors will learn about pre-rigor meat, what its advantages are in sausage manufacturing and how to handle and better use it in their products.
Assuring Sausage Consistency with Pre-Mixes
The use of pre-mixes allows processor to better control fat content in the final product, to process a variety of products from the same meat block, to have more consistent distribution of ingredients and to reduce spoilage of the meat block during storage and distribution. Attendees will gain specialized pre-mix knowledge while attending this session.
Using Antimicrobials for Sausage Products
The risk of Listeria contamination in cooked sausage and sausage-like products has processors looking into ingredients that can help "fight" the problem from within the product. Researches and ingredient manufacturers are working to develop effective blends of antimicrobials; lactates, diacetates and organic acids, and a varied of other combinations to control pathogenic bacteria. Find out more at this session.
Most plants do not check the air for microorganisms on a daily or monthly basis. Bacteria and mold continue to breed in ducts and the evaporator coils of refrigeration systems. As a result, mold and bacteria settling out of the air can contaminate product and equipment. Packaging rooms, refrigerated coolers and employee changing rooms are particularly susceptible to these airborne problems. Cozzini developed the patent pending ECO Air system to provide the processor with continuous protection in sensitive air spaces.
Download PDF
This perfect landing was not a fluke; it was the result of intense training, preparation and the lessons learned from other pilots' successes and failures. Jeff Skiles believes that life changes all around you, and if you can
What new products are capturing consumer attention this year? What are the latest trends in food and beverage products? What are consumers looking for when they walk down the grocery aisle? Discover the best new food products of 2009.
Dairy products are not only nutritious but a perfect food to deliver added nutrients for heath, wellness, beauty and the fountain of youth that consumers are seeking. This session will unveil cutting edge trends for functional foods and ingredients in the area of brain function, heart health, age-defying nutrients and nutricosmetics.
Interested in exporting dairy products around the world? Learn about the latest international trends, the state of international markets and updated on U.S. dairy exports.
This panel discussion will focus on how the industry is responding to consumer and customer demand for more sustainable products using sound science to drive innovation and position their products for long-term growth. Stakeholders from across the supply chain will explain why sustainability is a challenge that requires industry-wide collaboration. Each panelist will describe ways to assess environmental impact, identify opportunities for change and work across the supply chain.
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.
Learn how Cabot developed and implementing a strategy to establish baseline greenhouse gas emissions, plus a protocol and tracking tool to manage emissions going forward.
Significant flavor and profit potential lies beyond the traditional middle meats. Learn how specific new cuts from the chuck and round can be extracted and applied to a range of applications.
The Cascading Energy approach captures a facilities waste energy by using existing technology in a unique way to substantially reduce electrical, water and sewage costs. Learn about the methods, costs and resulting savings for a "typical" pork processing facility with on-site rendering.
This course is designed to provide in-depth discussions on industry best practices, implementing appropriate and effective microbial interventions and compliance with regulatory requirements. Taught by operations and safety experts from the field and noted industry scientist, the course is ideally suited for new and future food safety and quality assurance personnel.
7:00 am Introduction
7:05 am Historical Perspective
7:20 am Sanitary Equipment and Facility Design Principles
7:45 am Sanitation Principles
8:05 am Sampling and Testing Best Practices
8:40 am Data Analysis; Investigation and Corrective Actions
9:20 am Break
9:35 am Successfully Completing a RLm and Food Safety Assessment
10:20 am Case Studies 1-3
11:20 am Summary and Roundtable Discussion
11:30 am Evaluate & Adjourn
Developed especially for small business and single plant operations, this program will focus on essential financial management techniques. Carl D. Herbein, Herbein & Company, Inc., will emphasize financial reporting techniques that bring your financial results to life. These include tax reductions through research and experimentation tax credits and depreciation deductions utilizing cost segregation; cost reductions and control procedures including utilizing lean manufacturing techniques; and financial management in today's economic climate by benchmarking your operation against your peers.
Better Process Cheese School (Day 1)