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Dates Announced for 2018 Slow Food Events

Slow Food International has announced three dates for 2018 events. All three events are free and open to the public, with focused sessions for leaders and select ticketed events.

Terra Madre Nordic Countries will hold its inaugural event April 27-29 in Copenhagen, Denmark. The event will gather Slow Food from Denmark to Greenland, from Norway to the indigenous Sami people.

Slow Food Nations will be held in Denver, Colorado, from July 13-15, 2018. The full schedule, including a leaders summit, will be available in the spring at

Terra Madre Salone del Gusto will be held Sept 20-24, 2018 in Turin, Italy. This world meeting of food communities is one of the world’s most important events dedicated to artisan and small-scale food producers, as well as an international forum of exchange.

New Trade Show Focuses on Better-For-You Food

The new SmartFood Expo™ is launching June 25-27 in the South Hall of Chicago’s McCormick Place. Co-located with United FreshMKT Expo, the B2B event is focused entirely on better-for-you food, across all food and beverage categories. This new event will deliver to retailers and foodservice professionals exciting and exclusive access to new healthy trends in food and beverage.

For more information, or to reserve booth space, contact Nina Sader, SmartFood Expo Manager at 202.303.3401.

Anuga FoodTec Scheduled for March 20-23, 2018

The trade show Anuga FoodTec will run March 20 to 23, 2018, at Koelnmesse in Cologne, Germany. Nearly 1,700 suppliers from more than 50 countries will present their new products for the production and packaging of all types of food and beverage. The exhibits will be accompanied by a technical program that includes workshops, conferences and guided tours.

“Traditionally process technology has been the most represented section at the trade fair,” says Katharina Hamma, Chief Operating Officer, Koelnmesse GmbH. “This year there is greater emphasis on food safety and quality management, as well as food ingredients. Visitors experience the entire production cycle, from how basic ingredients are processed and how a product is made, all the way to the primary and secondary packing of the finished product. Nothing less than the entire production chain is depicted at the trade fair.”

The theme of this year’s exhibition and technical program is resource efficiency. The theme will be showcased through topics such as optimizing production processes, reducing energy and water consumption, and minimizing food loss through ingredient, process and package technology. Deutsche Landwirtschafts-Gesellschaft (DLG), the German agricultural society, is organizing the program.

“The growing demand for commodities and energy sources worldwide and the increasing urbanization are compelling us to review our present behavior and economic activity,” says Simone Schiller, Managing Director-Competence Center Food at DLG. “Careful, and at the same time efficient, management of natural resources is the key competence of sustainable societies, societies that are fit for the future. The exhibitors this year will be presenting a range of solutions showing how competitiveness can be strengthened and how the use of energy and water as well as food losses during production can be reduced.”

Complementing this theme is next-generation robotics technology. The show will offer demonstrations of robots at every step of the manufacturing chain, from incoming raw materials to outgoing finished product.

“The main areas of robot applications are currently still the heavy palletizing work and tasks in the field of packaging and re-packaging,” says Schiller. “However enormous developments in the fields of hygienic design, electronic image capture and analysis and gripper technology are making it possible to use robots increasingly for ever more difficult tasks in direct contact with foods.”

An expert forum on topics of current interest to the food industry is also scheduled. This forum, titled “Tropics, Trends, Technologies — what’s moving today’s food industry?” will offer presentations and panel discussions on topics of current interest. Expect discussions on convenience, food authenticity, modified atmosphere packaging, genome editing, high pressure processing and more. A separate forum will be dedicated to food ingredients and product development. This forum will address the topics of clean labeling, personalized nutrition, texture design, enzymes in food production and functional foods.

For more information on Anuga FoodTec 2018, visit

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