VISIT
HOSTED BY
A CLOSER LOOK
* EXPLORE PROFITABLE MENU AND PRODUCT DEVELOPMENT *
THE 2013 PROGRAM WILL FOCUS ON FACTORS IMPACTING PRODUCT DEVELOPMENT IN TODAY ’ S MARKETPLACE :
» The challenge of managing food costs , food politics and food allergies
» Growth opportunities in emerging food and flavor trends , college dining , and serving patrons with special dietary needs
» Solutions offered by new process and technology trends
NEW THIS YEAR
INTERACTIVE BREAKOUT SESSIONS : » Old-world charcuterie demo / tasting » Butchery demo » Gluten-free demo / tasting » Sous vide demo / tasting » Sustainable packaging
VISIT
PROTEININNOVATIONSUMMIT . COM TO VIEW AGENDA AND REGISTRATION DETAILS
ATTENDEES INCLUDE :
Corporate and executive chefs at restaurants and hotel chains
R & D / menu development professionals at meat and poultry processors
F & B management of 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