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GOURMET NEWS APRIL 2018 www.gourmetnews.com SMORGASBORD SMORGASBORD 2 2 CALENDAR April 29-30 Bakery Showcase Toronto, Canada www.baking.ca May 8-10 National Hardware Show Las Vegas, Nevada www.nationalhardwareshow.com May 19-22 NRA Show Chicago, Illinois www.restaurant.org May 22-24 Sweets & Snacks Expo Chicago, Illinois www.sweetsandsnacks.com June 30-July 2 Summer Fancy Food Show New York, New York www.specialtyfood.com July 13-15 Slow Food Nations Denver, Colorado www.slowfoodnations.org July 29-August 2 Summer Las Vegas Market Las Vegas, Nevada www.lasvegasmarket.com August 18-22 NY NOW New York, New York www.nynow.com ADVERTISER INDEX ADVERTISER PAGE WEBSITE PHONE ADVERTISER INDEX It is now more than half a century since SIAL (Salon International de l'Alimentation - International Food Exhibition) first es- poused the ambition to become the world's most important network for food profes- sionals. A daring wager, but one which has paid off, as evinced by the success foretold of the upcoming edition of SIAL Paris, to take place from October 21 to 25, 2018 at Paris Nord Villepinte. This key biennial event has become the go-to, inspirational meeting place for the entire food process- ing industry, because it is here that the food of today goes on show and the food of to- morrow is conceived. "All eyes in the food industry will be turned toward Paris in October 2018," pre- dicts Nicolas Trentesaux, Director of the SIAL network. "Let us not forget," he said, "that the food industry is one of the most dynamic industries in the majority of the G20 countries! Coming to SIAL Paris is about discovering opportunities for growth, and new trends; it is about benefit- ing from an excellent springboard to attain the ambitious objectives aspired to by the actors in the food industry. SIAL Paris is a unique, inspirational platform for testing new markets, launching new products and meeting the main professionals in the sec- tor to discuss the challenges that lie ahead. It is also a veritable laboratory, with re- search and development departments from around the world finalizing their innova- tions to test them in the aisles of the exhi- bition. More than 2,500 innovations will be unveiled to the world for the very first time as part of SIAL Innovation, serving up yet more inspiration to the food processing in- dustry." At about nine months before its opening, almost 90 percent of the exhibition's floor space has been reserved, and more than 80 countries have already confirmed their at- tendance. More than 160,000 visitors from around the world are expected to arrive at the exhibit hall. Among the offerings on the show floor will be organic products, free- from products, eco-friendly products, sus- tainable products and semi-processed foods, which will all be shown in a new ex- hibit sector: Alternative Food. The pavilion will have at its core a space for roundtables and talks, as well as guided tours. Two other pavilions will showcase bev- erages and products made in France, which will be exhibited under the same banner, and equipment and services, which will allow micro-enterprises and small and medium-sized enterprises to present their technologies and equipment. The 2018 edi- tion of SIAL also welcomes a new feature event dedicated to forecasting trends: "Fu- ture Lab." This will accommodate Euro- pean start-ups, global studies and experiential spaces. GN SIAL PARIS Just Around the Corner The 2018 Sweets & Snacks Expo has an- nounced its educational tracks for this year's multifaceted program. The tracks, grouped around the themes of How We Shop, How We Eat, and How We Work, will explore consumer behaviors and trends in treating and snacking. Hosted by the National Confectioners Association, the 2018 event will host more than 20 educa- tional sessions addressing various topic areas for the confectionery, snack and spe- cialty categories. "We know our educational program is a big part of what makes attending the Sweets & Snacks Expo a great business de- cision for retailers," said Barry Rosenbaum, Expo Chairman and President of Nassau Candy Distributors, Inc. "This year's lineup promises to deliver actionable insights to help attendees gain a competitive edge, an- ticipate trends and find solutions that ad- dress their specific challenges and needs." How We Shop sessions will focus on shopper behaviors and patterns as they re- late to confectionery and snack products. Featured sessions include the state of the candy and snack market and how to engage treats and snacks shoppers across the path to purchase. How We Eat sessions will explore con- sumers' decisions on evolving treating and snacking patterns, and how consumption is changing across different demographic groups. How We Work sessions focus on how manufacturers and retailers collaborate as an industry to stay relevant with today's shopper. This is the track for those inter- ested in driving profit through balance at the front end and for those wondering what the future holds in a "Me Too," "Time's Up," "Women-Owned Business" world. The full educational schedule can be viewed at www.sweetsandsnacks.com/learn. The 2018 Sweets & Snacks Expo, May 22-24, at McCormick Place in Chicago, Illi- nois will welcome more than 18,000 atten- dees from 90 countries. More than 850 exhibitors will display the most innovative products the confectionery, snack and spe- cialty categories have to offer. GN Educational Tracks Set for 2018 Sweets & Snacks Expo With innovation exploding in the spe- cialty food industry, the Specialty Food Association (SFA) has created a product development boot camp to help attendees master the three major elements of getting a new product to market: "Plan. Make. Launch." Taking place in Dallas, Texas, from April 8-10, the summit will empower business owners with information, inspi- ration, and plenty of networking opportu- nities. The gathering of specialty food pros will focus on ideation and the development of new products, as well as building an under- standing of the data and methodology be- hind successful product launches. "The SFA's mission is to champion, nur- ture, and connect our members with the tools they need to realize their business goals. A well-planned and executed new product launch can greatly magnify busi- ness success," said Phil Kafarakis, Presi- dent, Specialty Food Association. "Our product development boot camp will bring world-class resources like Matson, The Hartman Group, and Stage-Gate Interna- tional to our membership. Events like this help us deliver value and create success for SFA members' brands wherever they are on their entrepreneurial journey — whether they're a start-up or in accelerated growth mode." Kicking off with a cocktail reception on April 8, the boot camp officially opens on Monday, April 9 with a program titled, "LET'S INNOVATE," the focus on how to identify trends and develop a successful plan to produce exciting new food prod- ucts. The day's opening speakers will be Barb Stuckey, Chief Innovation Officer and President of Mattson, the Silicon Valley- based product innovation firm, revealing product development secrets, and trend forecaster Suzy Badaracco discussing the forces behind marketplace trends and inno- vation. Day One will also feature an inter- active session on sensory evaluation for new food products. April 10's theme is "LET'S LAUNCH." Attendees will choose one of three tracks: (1) Managing Regulatory Compliance, Quality, and Safety in New Product Development; (2) Selling Your New Prod- uct: Retail, Ecommerce, and Distribution Strategies; or (3) Marketing Your New Product: Get the Word Out and Build a Campaign. Experts will touch on a variety of subjects within each track: food safety, label anatomy and traceability; sales strate- gies for retail and ecommerce; and market- ing, public relations and social media. For pricing, additional information, or to register for the Specialty Food Business Summit, visit sfbs.specialtyfood.com. GN Specialty Food Association's 2018 Business Summit: "Plan. Make. Launch." Ariston Specialties 19 www.aristonspecialties.com 860.263.8498 Fall River Wild Rice 20 www.frwr.com 800.626.4366 Good Groceries 11 www.goodgroceries.com 347.853.7462 Just Jans 15 www.justjans.com 818.514.5964 Lillie's Q 19 www.lilliesq.com 773.888.1073 Nature's Earthly Choice 23 www.earthlychoice.com 208.898.4004 Paesana 3 www.paesana.com 631.845.1717 Schuman Cheese 18 www.cellowhisps.com 800.888.2433 Smokin' Mary 7 www.smokinmary.com 209.560.0321 Stanmar International 24 www.ceresjuices.com 800.905.1116 Sticky Fingers 15 www.stickyfingersbakeries.com 800.458.5826 Stonewall Kitchen 2 www.stonewallkitchen.com 888.326.5678 Wild Forest Products 20 www.mardonaspecialtyfoods.com 855.645.7772 Yummy Health 9 www.yummyhealth.com 484.364.4291

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