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Annual Meat Industry Research Conference To Highlight Allergens, Food Defense

Tuesday, June 21, 2005
 

Washington, D.C.-- The 2005 Meat Industry Research Conference (MIRC) will focus on allergens, food defense and culinary arts Oct. 25 – 26, at Chicago’s McCormick Place. The MIRC will be held in conjunction with the AMI International Meat, Poultry & Seafood Industry Conference and Exposition, October 26-28, 2005.

The MIRC is targeted at those responsible for food safety, product development, regulatory compliance and research and development. The conference is free to registered AMI Expo attendees, which translates into a $665 value.

MIRC includes five education sessions on timely topics.

Allergens, Tuesday Oct. 25, 10:15-11:45 a.m.
Food allergen ingredient labeling continues to take center stage at many company, industry and government meetings as the regulatory agencies increase inspection. Learn what is required and the latest on proposed regulations. The session will cover consumer issues, new regulatory developments and validation testing for allergens. Expert speakers include Anne Munoz-Furlong CEO and founder of The Food Allergy & Anaphylaxis Network, offering a consumer perspective; Jennifer Johnson principal member at Bodendorfer- Johnson, LLC, who will address regulatory developments; and Tracie Sheehan, Ph.D. vice president, food safety for Sara Lee Corp. who will discuss process control.

Natural and Organic Opportunities, Tuesday Oct. 25, 1-2:30 p.m.
Natural and organic products are a growing segment in the retail and foodservice segments. Learn about the current standards for the natural organic segment, audits and possible changes to come. In addition, learn more about the production and processing of natural organic products. Hear from retailers about the benefits of integrating these products into conventional product mixes. Speakers include - Dave Carter chair of USDA's National Organic Standards Board, who will discuss current standards and possible changes. Joe Smillie vice president of Quality Assurance International, who will discuss third party verification, audits and documentation; and Dr. Allen Williams, consultant and vice president of The Jacob Alliance, LLC and Livestock Management Consultants, LLC, who will discuss branded beef programs.

Update session: Effect of Animal Diet on Meat Composition & Processing Characteristics of Pork, Tuesday Oct. 25, 3:15–4 p.m. The session will be led by Dr. Lori Gatlin, an agricultural research technician at North Carolina State University, who will address how what an animal eats affects meat quality.

Culinary Arts, Tuesday, Oct. 25, 4-5 p.m.
Explore how new culinary trends impact meat product development, from marinades to spices. Listen as a top chef discusses how consumer attitudes and appetites are changing demand for products that have ethnic accents, full flavors, offer sophisticated touches and have great presentation. Learn what drives consumer crave and how to keep them satisfied. Dave Zino director of the Beef and Veal Culinary Center for the National Cattlemen's Beef Association will discuss the role of the chef in meat product development. The session will also offer instruction in food presentation skill for meat scientists.

Food Defense, Wednesday, Oct. 26, 8-10 a.m.
Learn how to ensure optimal food defense using a variety of strategies. Protect against threats like food contamination and hear ideas to ensure the security of plant personnel and products. Meat industry executives will explain how Homeland Security regulatory requirements will impact meat operations. Expert speakers include Dave Wincowski, regulatory affairs manager for Kraft, speaking about the impact of food defense strategies on meat operations; Ann Marie MacNamara, Ph.D. vice president of food safety and scientific affairs for Silliker, who will address interpretation and auditing and a representative of the Department of Homeland Security.

Hot Topics and Updates, Wednesday, Oct. 26, 10-11:45 a.m.
This session will provide updates on the latest hot topics concerning meat and meat products. Invited speakers include Gregg Doud chief economist of the National Cattlemen's Beef Association, who will speak about BSE and trade, and Dr. Eric Hentges executive director, Center for Nutrition Policy and Promotion of USDA speaking about the new dietary guidelines.

A welcome reception sponsored by The Solae Company will be held on Tuesday, Oct. 25, 5:30-7 pm. Solae is a global leader in the research and application of soy protein, serving food and beverage manufacturers, dietary supplement developers, retailers and consumers in 100 countries worldwide.

MIRC is co-sponsored by the American Meat Institute Foundation and the American Meat Science Association. For more information, contact AMI's Director of Education and Professional Development Marie DeLucia at mdelucia@meatinstitute.org

Registration is available. To register, go to http://www.worldwidefood.com/register
AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI's members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the U.S. Headquartered in Washington, D.C., the Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the industry. The AMI Foundation is a 501(c)(3) organization established by the American Meat Institute that conducts research, education and information projects for the industry.

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For more information contact:
Ayoka Blandford
Manager, Public Affairs
202-587-4221
ablandford@meatinstitute.org
Janet Riley
Sr. Vice President, Public Affairs
202-587-4245
jriley@meatinstitute.org

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