OUR
SUSTAINABILITY
J Defining and achieving while feeding a hungry world
NUTRITION
J The increasing impact of health and nutrition on the bottom line
FOOD COSTS
J The rising challenge of anticipating and controlling food costs in R & D
A CLOSER LOOK
April 16-17 , 2012
THE PROTEIN INNOVATION SUMMIT EXPLORES FOOD AND MARKET TREND
INFORMATION for center-of-the-plate menu and product development in foodservice . It will unite top culinary talent from restaurants and hotels with R & D teams from meat and poultry processors .
THE RESPECTIVE AUDI- ENCES OF OUR THREE BRANDS — Plate ’ s chef , Meatingplace ’ s processor and HOTELS ’ F & B audience — puts us in the unique position to bring together key supply chain partners from foodservice and processing companies for better communication .
2 GREAT
DAYS !
NEW FOODSERVICE
& CONSUMER
RESEARCH
�
ATTENDEES INCLUDE
Corporate and Executive Chefs at restaurants and hotels
R & D / menu development professionals at meat and poultry processors
F & B management at hotel chains
Senior executives of meat and poultry processors and restaurant and hotel chains
Marketing and sales executives
Meat and poultry industry consultants , sponsoring suppliers and commodity boards
WHOLE ANIMAL BUTCHERY AND CARCASS OPTIMIZATION DEMOS
� NUMEROUS OPPORTUNITIES TO NETWORK
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