In the competitive food and beverage industry, being smart means catering to the ever-evolving needs of your customers—foodservice operators, grocers, restaurateurs—and the needs of their customers. Getting your products and innovations in front of the right people. Staying on top of the trends that are shaping the industry. Today’s trend: Better-for-you food and beverages—choices that boost their wellness and build your brand. Better for them and better for you. That’s the definition of smart.
Join the Smart Food Movement
Tap into the smart food revolution at SmartFood Expo™ the only food and beverage show focused exclusively on better-for-you innovations in packaged goods, snacks, beverages and more. By gathering qualified buyers and key decision makers seeking better-for-you options all under one roof, SmartFood Expo™ is your premier opportunity to establish connections with the key players responsible for getting your products in the hands of health-savvy customers.
Get discovered. Build your brand. Secure new relationships. It’s the smartest business decision you’ll make all year.
For additional information, including registration & ticket purchase, click HERE
Questions? Contact John Toner at 202-303-3424.
Current and aspiring chefs, food professionals, and food entrepreneurs (students welcome too!) - mark your calendars to join us for a breakfast meet-up on Monday, June 25th at the new Pilotworks Chicago kitchen facility in River North. This event is co-sponsored by Chefs Collaborative and Pilotworks, and is an excellent opportunity to learn more about our organizations, meet members of the community, and do a little breakfast networking with Chicagoland food industry professionals.
This event is free, but does require an RSVP - so please register now to reserve your spot!
Chefs Collaborative is a national nonprofit network with a mission to inspire, educate, and celebrate chefs and food professionals building a better food system. We believe that chefs and food professionals are powerful change agents, and the choices they make have the power to transform much more than food.
Pilotworks is the world’s best commercial kitchen for food entrepreneurs. We power production and distribution for food companies of every size—whether small, medium, or large. From scalable kitchen infrastructure to mentorship, we offer support and inspiration to a thriving community of makers. Our mission is simple: Change the landscape of an industry by championing independent food.
In today's digital environment, data is everywhere. The key is not only in gathering the information, but leveraging it such that it grows your business. You not only have to compile the information, but skillfully analyze the results, providing insight into customers, marketing and more. Companies who are able to use data to inform their decisions show a productivity rate 5-6% higher than their competitors. Come for breakfast and learn from our panelists about how Big Data can help your company grow.
Our Panelists:
Chris Moshier, Senior Manager, Analytic Center of Excellence. As the leader of Plante Moran's Analytics Center of Excellence, I help clients discover hidden insights from their data and advise them on how to take action based on this information. A self-described data analytics evangelist, I’m passionate about transforming data into actions that impact our clients’ bottom and top lines. This includes creating operational efficiencies, optimizing supply chains, identifying enterprise risks, and developing data-driven strategies. Our Analytics Center of Excellence specializes in assisting clients in healthcare, manufacturing, medical device, food and beverage, and the public sector.
Raj Karmani, the CTO of Farmers’ Fridge. Raj Karmani came to the United States from Pakistan to study Computer Science. He intended to, “get an advanced degree in Computer Science, come to the United States and work for the best technology companies out there.” While finishing his PhD, he realized that he could instead use his expertise to make a serious social impact – reduce food waste with the help of technology and modern logistics.
Drawing on deep consumer and manufacturer research, this talk addresses the FDA change to the Nutrition Facts Table adding "Added Sugars". By January 2020, all food and beverage products in the US will have to reflect the grams of 'added sugar' on their Nutrition Facts Tables. Hatchery partner Ingredion's proprietary consumer study shows that 'Added Sugar' impacts consumer sentiment and their product purchase decision, but how much sugar is acceptable and how much is 'too much'? Also, what are some solutions to reduce grams of sugar without losing the winning taste of your products? Join us to learn more.
About the presenters:
Afrouz Naeini
A driving force behind Ingredion’s North American Sweetness Innovation and Strategy, Afrouz has a keen focus on carefully aligning Ingredion’s sweetener solutions with the latest consumer and market trends. Afrouz has nearly 15 years of experience in commercialization of specialty ingredients to the food and beverage industry globally. Afrouz holds a MSC in Food Science from the University of Guelph in Canada and an MBA from London Business School in the United Kingdom.
Ingredion is a global ingredient solutions company making sweeteners, starches and unique ingredients from plant sources such as corn, tapioca, rice, and potato. We provide innovative solutions for almost 60 industry sectors across more than 40 countries. Our passion is delivering innovative, cost-effective ingredient solutions to keep you ahead of trends.
For more information & registration click HERE
Artisan Retail Food Booths The Artisan Market consists of over 25 small batch artisan food companies featuring their retail goods for sale and offering samples to the public. All our vendors are based in Illinois, so it is a perfect way to sample and purchase incredible food and support local producers from right here in our own backyard. Restaurant Booths The Taste of the State section of the Artisan market features more than 25 local restaurants from the County and Chicagoland area serving small bites of their famous menus. Offerings will include gourmet cuisine, healthy and organic fare, BBQ, ethnic foods, and new American cuisine. Most items under $4.00
For more information & ticket purchase click HERE
Join The Hatchery, our friends at The Good Food Accelerator, and our partners at Ingredion for an interactive Lunch-and-Learn session focused on food & beverage innovation and prototyping. Ingredion’s CULINOLOGY® team will present an interactive session about the possibilities for development in food and beverage innovation. CULINOLOGY® is the blending between food science and culinary arts. The Ingredion CULINOLOGY® team will dazzle attendees with a global trend presentation and a menu of “on-trend” and marketable concepts to taste that any entrepreneur can bring to market. Interact with the team and learn in this unique, one of a kind event! Concepts will highlight some of the key trends driving the market today, including Clean Label and Non-GMO, Gluten-Free, Plant-Based Foods, Protein Inclusion and a global spectrum of menu items from around the world, that are on the cusp of hitting it big here in the North American Market. This interactive session will leave any attendee with strong “food for thought” on the next new product concept to launch!
For more information and registration click HERE
July 15, 2018 Chicago IL Hosted by Kansas State University and University of California, Davis The AUTM Food Safety and Food Ingredient Partnering Forum is a unique opportunity to network with industry partners and take an in-depth look at the food safety, food security and food technologies sectors. This meeting will coincide with the Institute of Food Technologists (IFT) Annual Meeting and Food Expo, July 15 - 18, 2018 at McCormick Place in Chicago, Illinois. Registration Hotel and Travel Tentative Schedule-at-a-Glance Sponsorship Opportunities Universities Attending Kansas State University University of California, Davis University of Minnesota Industry Partners Attending Ardent Mills Cargill Corbion
July 15, 2018
Chicago IL
Hosted by Kansas State University and University of California, Davis
The AUTM Food Safety and Food Ingredient Partnering Forum is a unique opportunity to network with industry partners and take an in-depth look at the food safety, food security and food technologies sectors. This meeting will coincide with the Institute of Food Technologists (IFT) Annual Meeting and Food Expo, July 15 - 18, 2018 at McCormick Place in Chicago, Illinois.
Registration
Hotel and Travel
Tentative Schedule-at-a-Glance
Sponsorship Opportunities
Universities Attending
Kansas State University
University of California, Davis
University of Minnesota
Industry Partners Attending
Ardent Mills
Cargill
Corbion
Event Location:
Event date:
7/15/2018
IFT’s Annual Event and Food Expo is one of the largest events of its kind bringing together science of food professionals from around the globe representing all segments of the science of food profession—research and design, ingredients, safety and quality, technology, equipment, processing, packaging, manufacturing, suppliers and buyers, policy makers, and academics—all converging with the intention to inspire and transform collective knowledge into innovative solutions to help advance our planet’s food safety, nutrition, and sustainability.
At IFT18, you will question and discover, break boundaries and redefine, be challenged and inspired, and network and connect. Advance your career, your business, the profession, and the future of food all in four transformative days.
LEARN MORE
The FSPCA Annual Conference provides stakeholders with an in-depth analysis of the latest information on FSMA implementation, activities of the FSPCA and the opportunity to network with food safety professionals from around the globe.
The Food Safety Preventive Controls Alliance (FSPCA) is a broad-based public-private alliance of key industry, academia and government stakeholders. It was established in late 2011 by a grant from the U.S. Food and Drug Administration (FDA) to Illinois Institute of Technology’s Institute for Food Safety and Health (IIT IFSH).
The mission of FSPCA is to support safe food production by developing and delivering educational programs that assist the food industry in complying with the preventive controls regulations that will be promulgated in response to the Food Safety Modernization Act (FSMA).
The first event in our Access to Financing series will cover various loan options for food & beverage entrepreneurs. Join us for a panel conversation with representatives from Accion Chicago, Rockin Enterprises, Colonial Funding and other institutions to learn about small business lending. Then, interact one-on-one with representatives from various small business loan providers.
About the panelists:
David Johnson of Accion Chicago
Donna Rockin is a successful small business owner with an M.B.A. from Loyola University-Chicago. She is the Managing Partner of Rockin Enterprises, Inc., a full-service consulting firm specializing in helping start-ups and early stage businesses launch and grow. Previously, she was Executive Director of the Jules F. Knapp Entrepreneurship Center at IIT. Ms. Rockin was formerly the Director of the Illinois Small Business Development Center/Duman Entrepreneurship Center at JVS Chicago. Today, at Rockin Enterprises, Inc., Ms. Rockin provides technical assistance and access to trusted vetted resources for start-ups and early stage businesses. She has helped many food start-ups find suitable co-packers and packaging experts as their businesses scale. Ms. Rockin works closely with entrepreneurs to help them access capital, and ensure their business plans are realistic and achievable. She has over thirty years of product development, marketing and communications experience in the for-profit sector.
Donna received a B.A. from Knox College in Galesburg, Illinois and is fluent in Spanish as a result of studying a year at the University of Barcelona, Barcelona Spain.
Marty Wayne of Colonial Funding LLC
For additional information, including ticket purchase click HERE
Chicago Artisan Market showcases the best of Chicago in food, fashion, home goods and art.
Meet & shop with the artisans and learn how they make their one-of-a-kind designs, products, eats, art and confections. Look, feel and taste your way through this delightful Sunday market. (Indoor event with A/C)
Enjoy views, drinks and appetizers while making new friends and developing business relationships. As a Network, we know that the connections you have with others are significant to the growth of your company and your career. To that end, we are partnering with Kraft Foods Alumni to host a summer social--we encourage you to mix, mingle, and create connections! There is no formal agenda; we look forward to meeting and networking with you!
The Location:
The Field Building, also known as the LaSalle National Bank Building and Bank of America Building, is an art deco office building designated as a Chicago Landmark.
Sponsored by:
EdgeFest serves as a community party and fundraiser for the Edgewater Chamber of Commerce. We are a non-profit organization whose mission is to support a thriving business environment, contributing to a vibrant Edgewater community. Gate donations and beer sales go toward paying for the production costs of the festival, and any profit is invested back into our organization, thus back into the community. Beer tips are donated to local non-profit organizations whose volunteers work the beer tents.
When attendees make the $5 suggested donation at the gate, they receive the Edge Card community discount card.
Every aspect of your packaging can be reviewed by the FDA. As more consumers carefully examine packaging copy, new FDA regulations are emerging to insure that these claims are in fact true. Join specialist attorneys from Schiff Hardin LLP and VP, Chief Counsel, Brands at Kellogg Company, Jane Jeannero, to learn about the language needed to ensure your food industry product meets FDA regulation requirements and satisfies customer inquiries.
Hannah Roberts
Hannah is a civil litigator in the Chicago office of Schiff Hardin LLP, where she represents clients across several industries such as food and beverage and consumer products. Prior to Schiff Hardin, Hannah worked in food law at the Coca-Cola Company and in the consumer protection division of the Federal Trade Commission.
Malerie Ma Roddy
Malerie is a lawyer in Schiff Hardin’s Product Liability and Mass Torts Practice Group. She counsels clients in multiple industries including consumer home goods, juvenile products, and food and beverage. She advises clients at all stages of product development and sales, from pre-product launch to crisis management. Malerie is based in the Chicago office of Schiff Hardin LLP.
Raising Scholarship Funds While Having Fun! Join Chicago Section IFT members and friends at their 11th annual golf outing at beautiful Cog Hill Golf & Country Club in Lemont, IL. This historic course is challenging for serious golfers and a natural setting for duffers!
They are very excited to have three courses and some tee times for Dubsdread reserved at Cog Hill Golf Course. Shot-gun start & prizes will be awarded on courses 1-3 only.
Golfing will be followed by a social hour with hors d'oeuvres. The day will conclude with a dinner buffet and raffle. Register as a single, double, or foursome. Purchase raffle tickets and mulligans. Or just attend the dinner!
Schedule:
8:30 AM - Registration Opens
10:00 AM - Shot Gun Start -Best Ball Format
3:30 PM - Social Hour with hors d'oeuvres
4:30 PM - Dinner Buffet & Raffle
CFBN is on the road! You are cordially invited to join us for happy hour to learn about Chicagoland Food& Beverage Network, and meet other food & beverage industry professionals based in Kane County. If you are interested in building meaningful business relationships, growing your network and increasing your visibility, we hope you will join us.
All are welcome….bring a friend, bring a colleague, or bring your whole office! We look forward to seeing you there!
Agenda:
Thank you to our sponsor and host:
Presented in partnership with:
WHY TAKE THE COURSE
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
COURSE INCLUDES
Certificate of Completion
2.5 Days: Days 1 &2 9a.m.-5p.m., Day 3 9a.m.-1p.m. Breakfast , Lunch and Snacks Provided.
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A new era of personal eating is upon us. Consumers are increasingly demanding eating and drinking experiences tailored to their individual lifestyles.
Foodscape is the hands-on event where you'll experience new trends and gain a true insider’s perspective about the new forces that will revolutionize eating and drinking.
For additional information & registration click HERE
Registration for this event is available on an external site. By clicking on the Register button, you will be leaving this site and registering on ifsh-fspca-october-2018.eventbrite.com.
Registration for this event is available on an external site. By clicking on the Register button, you will be leaving this site and registering on ifsh-fspca-november-2018.eventbrite.com.
Join us for the inaugural FoodNavigator-USA Summit: Food for Kids. Organized by the publishers of FoodNavigator-USA, the number one daily news service for the food and beverage industry, FoodNavigator-USA Summit: Food for Kids focuses on food and nutrition for every life stage.
Almost one in three American children is overweight or obese, and according to FARE (Food Allergy Research and Education), one in every 13 has a food allergy, and prevalence appears to be rising. Many kids also lack access to fresh, nutritious food, and are short of essential nutrients from potassium, dietary fiber and calcium, to vitamin D. Still more go to school without a decent breakfast, while many teens increasingly snack on junk food, throughout the day…
So how can retailers, packaged food brands and the food service industry respond to these concerns and work with other stakeholders to develop and market nutritious, allergy-friendly meals, snacks, and beverages that parents want to buy and children actually want to eat?
In FoodNavigator-USA’s new summit we will explore the market, the nutrition science, and the politics swirling around what we are feeding our kids, inside and outside the home. We’ll also delve into the latest brand innovations targeting every life stage, from the new wave of HPP baby food brands to Paleo meat snacks for tweens, healthy lunchbox snack trends, low-and zero sugar beverages and new direct to consumer distribution models.
Chicagoland Food & Beverage Network 100 S. State St. 4th Floor Chicago, IL 60603 Tel (312) 525-9653
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