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Worldwide Food Expo '99 A Huge Success

Sunday, October 31, 1999

More than 30,500 food executives attended Worldwide Food Expo ’99, held October 28-31, at McCormick Place in Chicago. This biennial conference and trade show was sponsored by the American Meat Institute (AMI), the International Association of Food Industry Suppliers (IAFIS), the International Dairy Foods Association (IDFA), the National Fisheries Institute (NFI) and the National Food Processors Association (NFPA). Preliminary numbers indicate that Worldwide Food Expo continues to be the largest food processing and packaging event held in the Western Hemisphere, and the largest international food processing event of the year.

Preliminary numbers indicate that Expo had roughly 30,500 registrants, including about 5,100 international attendees from 120 countries around the world. Asia, South America, Europe and Australia sent major delegations; the largest groups were from Canada, Mexico, Japan, Germany, Denmark, France, England, China and Venezuela.

More than 1,200 exhibitors showed their wares on 572,000 net square feet of exhibit space – a 10 percent increase from the show’s floor size two years ago. Many exhibitors reported conducting brisk business from qualified decision-makers representing food companies around the world. The latest in processing, packaging, distribution, ingredients, testing equipment and industry services filled McCormick’s North and South exhibit halls.

In addition, more than 3,000 attendees took advantage of the nine tracks of educational workshops. The most popular sessions covered the topics of food safety, plant design, consumer trends and distribution/logistics. The three general sessions were also well-attended, attracting hundreds of attendees each day to the McCormick ballroom.

Worldwide Food Expo is held at Chicago’s McCormick Place every two years. The next show is scheduled for October 18-21, 2001. More information on Worldwide Food Expo can be found on the show’s website, www.worldwidefood.com.

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Headquartered in Washington, D.C., the Institute provides legislative, regulatory and public relations
services, conducts scientific and economic research, offers marketing and technical assistance and sponsors education programs.

IAFIS, based in McLean, Virginia, is an 88-year-old trade association of more than 700 members supplying the food, beverage, dairy and related sanitary processing industries. The organization’s goal is to be the acknowledged leader in connecting the members of the global food industry and a provider of information that facilitates those relationships.

IDFA is the Washington, D.C.-based organization representing the nation’s dairy processors and manufacturing industries and their suppliers. The IDFA is composed of three constituent organizations: Milk Industry Foundation (MIF), National Cheese Institute (NCI) and the International Ice Cream Association (IICA). Together, member companies process and manufacture an estimated 85 percent of the nation’s dairy products.

NFI is a non-profit trade association representing more than 1,000 companies involved in all aspects of the fish and seafood industry. The Institute also acts to ensure an ample, sustainable and safe seafood supply for consumers. The commercial seafood industry directly employs more than 250,000 people and contributes more than $41 billion to the economy, which includes $27.8 billion in expenditures at foodservice establishments and $13.2 billion at the retail level. All NFI releases and related information can be found on NFI’s web page at www.nfi.org.

NFPA is the scientific trade association representing the $400 billion U.S. food processing industry. Members of this Washington, D.C.-based organization produce processed and packaged fruits and vegetables, meat and poultry, seafood, drinks and juices. With 80 scientists in three laboratories, NFPA is the leading authority on food science and food safety.

For more information contact:
Janet Riley
Vice President, Public Affairs
James Ratchford
Manager, Public Affairs

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