Shows and Conferences

Professionals from a wide range of disciplines in the food industry gathered for this annual conference in Chicago that attracts the best and brightest in food science and product development. This is a show that celebrates science with robust and often controversial discussions of issues related to processed food, sustainability and nutrition.  The show boasted over 1,000 exhibitors and 85 companies in the Startup Pavilion.

The Private Label Manufacturers Association (PLMA) themed The Store Brands Phenomena was a sold out show that drew over 13,000 attendees. 600 new exhibitors were among the more than 2,700 exhibitors. 

International pavilions dominated the show with almost half of the exhibitor floor filled with suppliers outside of the U.S. The Italian pavilion was by far the largest trade delegation of the 40 country pavilions. In total 60 countries were represented.

The National Restaurant Show opened with the news of new management with the Informa acquisition of Winsight. Speculation about the future dominated conversations among exhibitors and media companies. Restaurant operators, looking for what’s new and what’s next to delight their customers, were treated to many of the time honored tasting events and hospitality functions.

Delivering the World on a Plate was the theme of this year’s Les Dames d’Escoffier International (LDEI) Conference in New York.  Members gathered to connect with each other and delve into the global culinary experience offered up at the conference and around the city.

Professionals from a wide range of disciplines in the food industry gathered for the first time in three years for their annual conference in Chicago.  

Programs were designed to encourage a robust discussion of differing opinions related to processed food, sustainability and nutrition.

The Specialty Food Association’s Winter Fancy Food Show returned to an in person event with all of the excitement and fanfare the new location in Las Vegas had to offer. Professionals in a wide range of retail and foodservice businesses emerged from behind their computer screens to explore flavor trends and sample new products. There was plenty to enjoy even though many exhibitors were challenged with missing shipments. Here are some of the favorites noted by the Y-Pulse® team at the show:

The Private Label Manufacturers Association (PLMA) is the perfect show to review at the end of the year because it provides a glimpse into which trends spotted through our research and attendance at all of this year’s shows and conferences are becoming mainstream products. The show continues to grow with 1,500 exhibiting companies from 40 countries and 25 international pavilions. A special feature of the show, The Idea Supermarket, showcased 468 new products.

The Wall Street Journal’s Global Food Forum exclusive conference gathered leaders in agribusiness, food production, consumer products economics and government to explore key risks and opportunities shaping the global business of food.

25 speakers and 13 journalists discussed, debated and enlightened the audience on trends that are transforming the food business in this exhilarating and interactive one day session.

The American Culinary Federation (ACF) is celebrating its 90^th year and met in Orlando for its annual conference this year. ACF is the largest professional chefs’ organization in North America, comprised of more than 15,000 members. The organization is considered the leader in offering educational resources, training and accreditation to enhance professional growth for all current and future chefs and pastry chefs.

This family vacation destination and mega-chain restaurant dominated city welcomed leaders in the dairy, deli and bakery business to learn about the latest products and opportunities. Keynote speakers focused on personal and professional growth.

The Sweets and Snacks Expo drew more than 15,000 industry professionals and 800+ exhibitors, 200 of which were there for the first time. Buyers represent supermarkets, mass merchandisers and specialty retailers looking for innovations that drive business success.

The Research Chefs Association (RCA) conference is where new product developers, food scientists and R&D chefs meet to explore, debate, and inspire each other with ideas and techniques that will drive menus and product development in the years to come.

At this year’s Illinois School Nutrition Association (ILSNA) Winter Conference, Y-Pulse research was presented during the session titled, Understanding Tomorrow’s Tastemakers Today. The session explored the dining influences and preferences of today’s K-12 students, whether they’re eating at home, at the mall or in the school cafeteria.

The New York Produce Show and Ideation Fresh Foodservice Forum brought together thought leaders in the domestic and international produce business with leading retailers and restaurateurs to explore what’s hot now and what’s on the horizon for fresh food.  This year’s conference focused on the unique perspectives of different demographic groups related to fresh food and produce.

Education segments, including K-12 and Colleges & Universities, serve some of the most enlightened and demanding consumers in the foodservice industry. Leaders in both markets gathered in Las Vegas at the School Nutrition Association Annual National Conference (SNA) and in Providence, Rhode Island for the National Association of College & University Food Services National Conference (NACUFS), covering foodservice in self-operated, contract and hybrid schools.

SIAL is the global network of trade conferences that focus on innovation, insight and inspiration for companies dedicated to the food and beverage business. The Montreal exposition is the largest food innovation trade show in North America and features exhibiting companies and educational programs for those in all sectors of the food business.

The most-attended Research Chefs Association (RCA) conference to date, with more than 1,200 attendees and 140 exhibitors, this is where new product developers, food scientists and R&D chefs gather to find new solutions and insights for the year to come.

The International Association of Culinary Professionals (IACP) conference is where food influencers and content creators meet to be inspired and challenged as they examine issues related to food and the impact is has on modern lifestyles and culture. This conference defines the context of culinary conversation for the year ahead.

Next Frontier of Food Products

Scalable sustainability will push the boundaries of food systems as we know them today. New product concepts in ideation phase include using lab-grown meat technology to grow endangered species; for example shark fin soup is still culturally relevant but dubious in current sourcing practices. Another idea is a crop rotation cracker: using a different bean or legume in the formulation based on the principle of rotating crops to maintain the longevity of the soil.