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Worldwide Food Expo '05 Retail Sessions Explore Meeting Customer Demand, New Supply Chain Technologies

Saturday, June 11, 2005

Washington, D.C. – Several new retail sessions at Worldwide Food Expo ’05 focus on how food and beverage processors and manufacturers are working with retailers to fulfill ever-changing customer demand.

These three sessions, part of an extensive Worldwide Food Expo ’05 educational program, examine new technologies being used to make processing and manufacturing leaner and more efficient to keep up with the demand for innovative new products, as well as critical issues on which retailers and processors can work together to benefit consumers.

Worldwide Food Expo, sponsored by the American Meat Institute (AMI), IAFIS and the International Dairy Foods Association (IDFA), will be held October 26-29, 2005, at Chicago’s McCormick Place. The event attracts 30,000 industry leaders from 100 countries to see the largest North American display of food and beverage industry suppliers in one location. More than 1,200 exhibitors showcasing innovations in processing, packaging, ingredients and services will cover 1.2 million square feet of floor space.

The Worldwide Food Expo ’05 retail sessions are:

Traceability in the Perishables Category
Traceability is coming fast to all sectors of food production and distribution. Hear what’s being done in the technical arena to improve the flow of product through the production process and supply chain. Recently, many have begun to weigh in on the usefulness of traceability for managing diverse issues such as bio-terrorism, country of origin, BSE and genetically engineered foods. Find out how retailers view the need for traceability and the new initiatives they’ve launched.

Consumer Expectation Demands Retailer-Processor Collaboration
Emerging consumer expectations in the retail food industry ultimately find their way through the retailer upstream to the food, dairy and beverage processors supplying them. In this session, a panel of food retailers presents the most significant consumer expectations affecting their companies and the ways they’re collaborating with their suppliers to fulfill them.

RFID in the Retail Food Industry: How Fast, How Far and How Promising
Radio frequency identification (RFID) gets a lot of headlines, but just how quickly will it become a reality, how far upstream in the supply chain will it travel, and just how big is the promise for the retail food industry? This session features a RFID thought leader and a panel of retailers who address these and other important questions about RFID including the implications of retailer adoption for their processing and manufacturing suppliers.

These retail sessions are part of an enhanced Worldwide Food Expo ’05 educational program that features more than 45 workshops on topics such as food safety, marketing and regulatory issues. For a full listing of Worldwide Food Expo educational sessions, visit the show’s Web site at http://www.worldwidefood.com.

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AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. The Institute provides legislative, regulatory and public relations services, conducts scientific and economic research, offers marketing and technical assistance and sponsors education programs. http://www.MeatAMI.com.

IAFIS is an association of suppliers to the food, dairy, beverage, pharmaceutical, cosmetic and related sanitary processing industries. Its more than 500 member companies manufacture and supply processing equipment and sanitation; packaging equipment and materials handling; ingredients and flavor systems; support products and services; and technical services and engineering. Its goal is to be the acknowledged leader in connecting the members of the global food industry and to provide information that facilitates those relationships. http://www.iafis.org
IDFA represents dairy foods manufacturers and their suppliers. Member companies process and manufacture an estimated 85% of U.S. dairy products, as well as a significant volume of juice, water and other products. IDFA is composed of three constituent organizations: the Milk Industry Foundation (MIF), the National Cheese Institute (NCI) and the International Ice Cream Association (IICA). IDFA members are in the U.S. and 20 other countries worldwide. http://www.idfa.org.

For more information contact:
Ayoka Blandford
Manager, Public Affairs
Janet Riley
Sr. Vice President, Public Affairs

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