Official Show Magazine
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SupplySide West, brought to you by Food Product Design
magazine, is the world’s largest exhibition of healthy and innovative
ingredients with 1,000+ booths.
The trend toward healthier foods and beverages is quickly becoming the
new standard. The functional food market is estimated at $70 billion a
year with projections for continued growth. The time to develop new
healthy and innovative food products is NOW!
Why travel to trade shows all year when you can get everything you
need to develop innovative and healthy products at SupplySide West?
- Learn about the latest ingredient innovation and supporting science
- Increase the health value of existing and future food products
- Identify future major markets for healthy food and beverages
- Formulate new and improved products for lifestyle-related
health problems
1,000+ Booth Exhibit Hall
Whether you need to source hot ingredients like EFAs, probiotics, and
superfruits or you are looking for the next big ingredient poised to make
a splash in the market, the SupplySide West exhibit hall has what you
need. Innovation starts with the raw material and SupplySide West has
more raw materials than any other event in the world.
Click here to view the exhibitor list.
Three-day Education Program
Where else can you attend a three-day exhibit hall crafted by leading
manufacturers? The Food Science Advisory Board and Food Product Design
are creating an education program comprised of esteemed food
technologists and industry leaders who will discuss innovative ingredient
science, health benefits, applications, market trends and much more.
Food Science Advisory Board
Charles Y. Barber, Technical Service Manager, Cognis Nutrition
& Health
Bill Barrier, Vice President of R&D, International Dairy Queen and
Orange Julius
Barbara Garter, Senior Product Development Scientist, Kellogg
Company
Greg Horn, Senior Director, Health and Wellness Division, WILD
Flavors Inc.
Ken Lee, Ph.D., Professor and Director of Food Safety, The Ohio
State University-Food Science and Technology Department, College of Food,
Agricultural and Environmental Sciences
Karen Leeker, Manager, External Business Development, Personal
Health Care and Key Food and Beverage Technologies, The Procter & Gamble
Company
Paula Lorino, Manager, Emerging Science, Cadbury Schweppes
Mary Parsons, Vice President of R&D, Cocoa Applications and
Technical Support, The Hershey Company
Sylvia Rowe, President, SR Strategy LLC
Bob Weeks, Publisher, Food Product Design
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