Protein Innovation Summit 2012

This event will explore food and market trend information for center-of-the-plate menu and product development in foodservice. The event will unite top culinary talent from restaurant and hotel chain operations and product development teams from meat and poultry processors, along with select suppliers. This year’s interactive environment will further promote collaboration among supply chain partners; highlight consumer preferences; and facilitate creative and profitable menu and product development.

Click here for registration information.

Program Content

The 2012 program will focus on three key drivers of product development in today’s marketplace:

  • The growing importance of sustainability on new product development
  • The increasing impact of health and nutrition on the bottom line
  • The rising challenge of anticipating and controlling food costs in R&D

Who Should Attend

  • Corporate and executive chefs at restaurants and hotels
  • R&D/menu development professionals at meat and poultry processors
  • F&B management of hotel chains
  • Senior executives of meat and poultry processors and restaurant and hotel chains
  • Marketing and sales executives
  • Meat and poultry industry consultants, sponsoring suppliers and commodity boards

Event Overview

The 2012 Protein Innovation Summit will:

  • Two days of compelling content presented by Meatingplace, Plate and HOTELS
  • Prompt rousing discussion on market trend information in the areas of sustainability, nutrition and food costs in new product development
  • Promote collaboration among supply-chain partners
  • Facilitate creative and profitable menu and product development
  • Hear from farm-to-fork experts on consumer purchasing behavior, market and menu trends—including corporate chefs, educators, and product developers at leading restaurant and hotel chains and meat and poultry processors

The Agenda

Day One

11:00 am – 1:00 p.m.

  • Registration/Trade Fair
  • Product Sampling/Networking

1:00 p.m. – 5:30 p.m. — Focus on Sustainability

  • Keynote: An Urgent Need, A Balanced Approach
  • Research: Sustainability and Foodservice
  • Case Studies: Adapting Your Operation Toward Sustainability
  • Farm to Fork Panel Discussion: Applying Sustainability Across the Supply Chain
  • Closing Keynote: Sustainability – "Another Perspective"

6:00 p.m. – 8:00 p.m.

  • Reception/Trade Fair/Product Sampling/Networking

 

Day Two

7:00 a.m. – 8:00 a.m.

  • Breakfast/Trade Fair
  • Product Sampling/Networking

8:00 a.m. – Noon — Focus on Healthy Menus

  • Keynote: Innovation in Challenging Times
  • Research: Nutrition and Consumer Perspectives
  • Case Studies: Profitable Solutions to Nutritional Challenges
  • Farm to Fork Panel Discussion: Selling Healthy Menus to Skeptical Consumers

Noon – 1:00 p.m.

  • Lunch/ Trade Fair/Product Sampling/Networking

1:00 p.m. – 3:30 p.m. — Focus on Food Costs

  • Keynote: Market Outlook
  • Interactive Whole Animal Butchery/Carcass Optimization

3:30 p.m. Program Adjourns