Washington, D.C. – The latest in flavor- enhancing ingredients, live cooking demonstrations and specialty happy hours are in the lineup for the Ingredients, Flavorings and Seasonings Pavilion at the 2011 International Dairy Show, September 19-21 at the Georgia World Congress Center in Atlanta. Two special happy hours will feature dairy industry veteran David Phillips, now a freelance writer, consultant and director of Cheese and Cheers, a firm that organizes tastings and presentations on beer, wine and cheese.
The happy hours will feature the best from New World artisans and craftsmen, along with Old World standards. Phillips will conduct traditional wine and cheese pairings on Monday, September 19, as well as beer and cheese pairings on Tuesday, September 20, and offer abundant samples for attendees to taste.
“We want to ensure that the International Dairy Show is an exciting and dynamic event,” said Robin Cornelison, IDFA trade show director. “David Phillips is well known in the dairy industry, and his beer, wine and cheese pairing sessions are sure to keep the energy going."
Phillips spent eight years as chief editor of Dairy Foods magazine and currently contributes to Food Business News magazine, two key trade magazines for the North American dairy processing industry. He is a board member of the Chicago Beer Society, is a member of the American Cheese Society and works with clients in the dairy, specialty foods and craft beer industries.
The Ingredients, Flavoring and Seasonings Pavilion, sponsored by Kerry Ingredients & Flavours, will provide a centralized hot-spot where attendees can explore flavors and ingredients that offer new tastes, as well as enhance existing products. Ingredients have taken center stage for many new products and are used to enhance taste, texture and color in processed foods and beverages. Kerry Ingredients & Flavours will present demonstrations focused on health and indulgence finished products.
The International Dairy Show, presented by the International Dairy Foods Association, will feature the newest innovations in technology, packaging, ingredients and services for the dairy foods industry. Educational sessions will offer solutions that span the entire manufacturing process, and attendees will have the opportunity to visit exhibits displaying everything dairy companies need to run more efficiently, create new products and improve profitability.
For more information, visit www.dairyshow.com, or contact Cornelison at rcornelison@idfa.org.
The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation's dairy manufacturing and marketing industries and their suppliers, with a membership of 550 companies representing a $110-billion a year industry. IDFA is composed of three constituent organizations: the Milk Industry Foundation (MIF), the National Cheese Institute (NCI) and the International Ice Cream Association (IICA). IDFA's 220 dairy processing members run more than 600 plant operations, and range from large multi-national organizations to single-plant companies. Together they represent more than 85% of the milk, cultured products, cheese and frozen desserts produced and marketed in the United States. IDFA can be found online at www.idfa.org.
Source: The International Dairy Foods Association
