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    Product Tasting Reception, Tech Fair Among Highlights of Annual Meat Conference

    Groups are gearing up for the annual event, set for March 8 to March 10 in Denver.

    The always popular Product Tasting Reception and Tech Fair Luncheon showcasing meat and poultry products and technologies will be among the featured highlights of the 2009 Annual Meat Conference (AMC) set for March 8 to March 10 at the Sheraton Denver Hotel in Denver.

    The Tech Fair will be held Monday, March 9, from 10:45 a.m. to 1 p.m., with dedicated time for exhibits only from 10:45 a.m.to 11:45 a.m. A luncheon will follow, after which time attendees can visit booths displaying the latest products and services, including equipment, packaging, labeling and ingredient technology. More than 30 exhibits were featured at last year's luncheon.

    The Product Tasting Reception is slated for Monday, March 9, from 4:30 p.m. to 7:30 p.m. and will showcase some of the most innovative meat and poultry products in the retail market. Exhibiting space for this event has reached capacity, with more than 40 companies signed up to serve their products to the retail community.

    Co-sponsored by the American Meat Institute (AMI) and the Food Marketing Institute (FMI), the AMC each year attracts 700 members of the retail food and meat industries, and is considered the leading educational event focusing on meat and poultry marketing developments, merchandising issues and consumer purchasing trends.

    Associate sponsors for the conference include the American Lamb Board, Beef Checkoff, National Chicken Council and U.S Poultry & Egg Association, National Pork Board and National Turkey Federation.

    The advance registration fee for the conference is $595 per person or $545 for three or more members of the sponsoring associations. On-site registration is $695 per person, $645 for three or more members registering together or $515 when 10 or more retailers/wholesalers register together. The nonmember registration rate is $1,290 per person.

    For more information, visit www.MeatConference.com.

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