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Renowned Speakers

Satya Prakash

Satya Prakash

McGill University, Canada Canada

Byong Lee

Byong Lee

Kangwon National University South Korea

Sai Prakash Chaturvedula

Sai Prakash Chaturvedula

Wisdom Natural Brands USA

Hami Alpas

Hami Alpas

Middle East Technical University Turkey

Klaus W. Lange

Klaus W. Lange

University of Regensburg Germany

Isabel M.P.L.V.O. Ferreira

Isabel M.P.L.V.O. Ferreira

University of Porto Portugal

Sejong Oh

Sejong Oh

Chonnam National University, South Korea South Korea

Cuie Yan

Cuie Yan

Global Pepsico R&D USA

Food Summit 2017

Illinois Governor Welcome Message

 

Nevada Lt. Governor Message

Greetings from Mark A Hutchinson, Lt. Governor of Nevada, USA

Carolyn G Goodman, Mayor, The City of Las Vegas, Nevada, USA

Session & Tracks

The scientific program paves a way to gather visionaries through the research talks and presentations and put forward many thought provoking strategies. Food Summit 2017 will schedule and coordinate all meetings with our Editorial board members and other experts in the  Food preservation, Food Biotechnology, Food-borne diseases, Food & public health across the world.

Track 1: Food & Beverage

Food and Beverage includes of current technology, food science and human nutrition. Its role is to by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way. Topics include; Food Proteomics; Food and Flavour Chemistry and Commercial applications in food & beverage products applications in food research; quality assurance methods and application of food-omics techniques; research focusing on identifying and understanding molecular-level interaction between nutrients and other dietary bio-actives with the genome called Nutri-genomics: Application of high throughput. To provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverages sector is the aim of organizing these types of Food conferences, food meetings, and food events,

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, 2nd International Conference on Food Properties, May 29 - June 2, 2017, Bangkok, Thailand,  Food Automation & Manufacturing Conference, April 10-13, 2017, United States, Northwest Food & Beverage Manufacturers  Conference, January 11 - 13, 2017, Portland, United States, European Food & Beverage Plastic Packaging, March 16-17, 2017,Berlin, Germany, 2nd Microbiome R&D and Business Collaboration Congress, February 29 – 1 March 1, 2017, Kuala Lumpur, Malaysia

Related Societies:

Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada; Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA.

Track 2: The Green Revolution

Green revolution refers to the research and development that helps in increasing the agriculture production worldwide. Norman Borlaug “Father of Green revolution saves billions of people form starving, increased the development of high yielding varieties of cereal grains,, techniques modernization, providing fertilizers and pesticides to farmers. The novel technological development of green revolution was to yield novel wheat cultivars. Cereal production will increase in developing nations between 1961-1985. As the yield increased due to Green Revolution, the input energy has also increased faster. The aim of organizing the Food conferences, food meetings, food events  is to provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverages Sector though this food conference.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food Automation & Manufacturing Conference, April 10-13, 2017, United States, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, Food Engineering Conference, May 16-17, 2017, Istanbul, Turkey, 4th Conference on Food Oral Processing, July 03-06, 2017, Lausanne, Switzerland, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

Track 3: Todays Food & Biotechnology

Food biotechnology is a process scientists use to enhance the production, nutritional value, safety, and taste of foods. It can also benefit the environment by improving crops so that they need fewer pesticides. The concept is not new: For centuries farmers have selectively bred plants to pass on desirable qualities. For example, our ancestors began by replanting only corn seeds from the highest yielding and best tasting corn they grew each year. This process selected desirable genes and fixed them by growing the seeds of the selected crop year after year. The result: the golden, deliciously sweet product we now enjoy. Modern food biotechnology is a refined version of this same process. Today, scientists obtain desired traits by adding or removing plant genes. A gene can be removed for a trait and add it to another plant’s genetic makeup. This process is called “genetic engineering” or “recombinant DNA technology.” It yields foods that are flavorful, contain more vitamins and minerals, and absorb less fat when cooked, and gives us crops that are more resistant to pests and insects. Food biotechnology holds great promise for the future. Soon, fruits and vegetables may be made to resist drought. We may remove allergens from foods such as nuts. Scientists may develop plants that absorb nitrogen more efficiently and need less fertilizer. The benefits are nearly limitless. There are many ways to think about food which has been discussed in various food events, food conferences in the simplest sense, food is a fuel, food provides the energy needed to perform daily functions and maintain normal metabolic processes.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference,  July 6-8, 2017, Vienna, Austria,  Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA   

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

Track 4: Food & Chronic Disease

From thousands of years good food is considered for good health. But nowadays the became the major causes for health issues across the globe. Human kind consume food which is high in saturated fats with added sugars and low in fibre and such poor dietary habits results non-communicable chronic disease.  In 2008, 63% of death was occurred due to non-communicable chronic diseases. To provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverages sector is the aim of organizing these types of Food conferences, food meetings, and food events.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA,Food Automation & Manufacturing Conference, April 10-13, 2017, United States, African Food Safety Summit Conference, June, 08-10, 2017, Nairobi, Kenya, Essential Practical Public Health Skills, Mar 29-31, 2017, London, United Kingdom, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, 2nd Microbiome R&D and Business Collaboration Congress, February 29 – 1 March 1, 2017, Kuala Lumpur, Malaysia 

Related Societies:

Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada; Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA.

Track 5: Food, Nutrition & Health

Food & beverage provide the energy and nutrients to be healthy. Research and developments in nutrition terms may make it easier for us to make better food choices and keeps us healthy. Growth hormones and antibiotics in food isto withstand the harsh environment, and increased growth. Food contamination and food-borne illness refers to the presence in food of harmful chemicals and microorganisms which can cause illness. Food preservation usually involves preventing the growth of bacteria, fungi such as yeasts, or other micro-organisms, although some methods work by introducing benign bacteria or fungi to the food, as well as retarding the oxidation of fats that cause rancidity. Nutrition labeling is information found on the labels of prepackaged foods. The information includes: The Nutrition Facts table, the ingredients list. Food processing is important as it helps to extend shelf life and reduces wastage, thereby increasing food supply. The aim of organizing the Food conferences, food meetings, food events  is to provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverages Sector though this food conference.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA,Food Automation & Manufacturing Conference, April 10-13, 2017, United States, African Food Safety Summit Conference, June, 08-10, 2017, Nairobi, Kenya, Essential Practical Public Health Skills, Mar 29-31, 2017, London, United Kingdom, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, 2nd Microbiome R&D and Business Collaboration Congress, February 29 – 1 March 1, 2017, Kuala Lumpur, Malaysia 

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

Track 6: Food Loss & Food Waste

Food loss and food waste refer to the decrease of food in subsequent stages of the food supply chain intended for human consumption. Food is lost or wasted throughout the supply chain, from initial production down to final household consumption. Definitions of food waste vary, among other things, in what food waste consists of, how it is produced, and where or what it is discarded from or generated by. Definitions also vary because certain groups do not consider food waste to be a waste material, due to its applications. Some definitions of what food waste consists of are based on other waste definitions and which materials do not meet their definitions. There are many ways to think about food which has been discussed in various food events, food conferences in the simplest sense, food is a fuel, food provides the energy needed to perform daily functions and maintain normal metabolic processes.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food Automation & Manufacturing Conference, April 10-13, 2017, United States, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, Food Engineering Conference, May 16-17, 2017, Istanbul, Turkey, 4th Conference on Food Oral Processing, July 03-06, 2017, Lausanne, Switzerland, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

Track 7: Fermentation Science

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. Industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi to make products useful to humans. Fermented products have applications as food as well as in general industry. Some commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. The rate of fermentation depends on the concentration of microorganisms, cells, cellular components, and enzymes as well as temperature, pH and for aerobic fermentation oxygen. Product recovery frequently involves the concentration of the dilute solution. Nearly all commercially produced enzymes, such as lipase, invertase and rennet, are made by fermentation with genetically modified microbes. To provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverages sector is the aim of organizing these types of Food conferences, food meetings, and food events

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, American Dairy Science Association Meeting, July 19-23, 2017, Utah, USA,  Properties of Water, June 26-29, 2017, Lausanne, Switzerland, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya,  Cereal and Bread Congress, April 17-21, 2017, Istanbul, Turkey

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

Track 8: Applications in Food Technology

Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Developments in food technology have contributed greatly to the food supply and have changed our world. Some of these developments are Freeze-drying, High-Temperature Short Time Processing, Decaffeination and Process optimization. The aim of organizing the Food conferences, food meetings, food events  is to provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverages Sector though this food conference.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference,  July 6-8, 2017, Vienna, Austria,  Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA   

Related Societies:

Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada; Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA.

Track 9: Climate Change & Food Production

Agriculture and fisheries are highly dependent on the climate. Increases in temperature and carbon dioxide can increase some crop yields in some places. But to realize these benefits, nutrient levels, soil moisture, water availability, and other conditions must also be met. Changes in the frequency and severity of droughts and floods could pose challenges for farmers and ranchers and threaten food safety.   Meanwhile, warmer water temperatures are likely to cause the habitat ranges of many fish and shellfish species to shift, which could disrupt ecosystems. Overall, climate change could make it more difficult to grow crops, raise animals, and catch fish in the same ways and same places as we have done in the past. There are many ways to think about food which has been discussed in various food events, food conferences in the simplest sense, food is a fuel, food provides the energy needed to perform daily functions and maintain normal metabolic processes.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, American Dairy Science Association Meeting, July 19-23, 2017, Utah, USA,  Properties of Water, June 26-29, 2017, Lausanne, Switzerland, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya,  Cereal and Bread Congress, April 17-21, 2017, Istanbul, Turkey

Related Societies:

Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada; Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA.

Track 10: Recent Issues and Novel Technologies

The novel technologies in Food Science enable the Food & Beverages Sector to enhance the quality of the eatables and drinks.  New food stuffs include Biotechnology based methods based food products e.g. Genetically modified food, Organic crops and food stuffs, Protein based diet. Hence, the food which we consume everyday is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. There are many ways to think about food which has been discussed in various food events, food conferences in the simplest sense, food is a fuel, food provides the energy needed to perform daily functions and maintain normal metabolic processes.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference,  July 6-8, 2017, Vienna, Austria,  Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA 

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

  

About Conference


ConferenceSeries Ltd feels proud and honored in inviting the contributors across the globe to its premier 18th Global Summit on Food & Beverages (Food Summit 2017) to be held during October 02-04, 2017 Chicago, USA. Food & Beverage Conference 2016 is the premier event that brings together a unique and International mix of experts, researchers and decision makers both from academia and industry across the globe to exchange their knowledge, experience and research innovations to build a world Food, Beverage scientists, industrialists and entrepreneurs meet.

ConferenceSeries Ltd organizes 3000+ Global Events inclusive of 600+ Conferences, 1200+ Workshops and 1200+ Symposiums on various topics of Science & Technology  across the globe with support from 1000 more scientific societies 

Food and Beverage industry is the largest manufacturing sector in the America in terms of turnover, value added, and employment. USDA does not have official statistics on U.S. organic retail sales, but information is available from industry sources. U.S. sales of organic products were an estimated 28.4 billion in 2012 over 4 percent of total food sales and will reach an estimated 35 billion in 2014. For decades, a growing body of evidence points to food as the key to improving the health of our bodies, as well as the health of our communities and our environment. Our food choices are informed consciously or not by policy, society, economics, and marketing and, of course, personal choice. Increasingly, food is being touted as a method of prevention, and a prescription for better health. 

The annual Food & Beverage Conference continues to be the premier environmental event for the food industry, bringing together senior environmental managers from food and beverage companies to share their experiences with sustainable practices, environmental compliance and new technologies and approaches. This Food conference is open to those employed by a food or beverage processing company, food and beverage industry vendors, and consultant partners and supporting trade associations. This food event is organized to foster information exchange and networking.

The associated exhibition will run in parallel with the conference and definitely it will offer you the chance to get updated information from companies active in your area of interests.

This is an open event, we welcome and invite you to participate in this prestigious food conference to make event as the best event in Chicago, Illinois, USA.

 

Market Analysis

Market Analysis Report:

The 18th Global Summit  on Food & Beverages to be held at Chicago, USA during October 02-04, 2017 hosted by ConferenceSeries Ltd through the theme "Modern & Sustainable Practices in Food and Beverage Sector", conference will explore the advances in Food Science & Processing, Nutrition & Nutritional Management and Public Health etc. It will be a premier event that brings together a unique and International mix of experts, researchers and decision makers both from academia and industry across the globe to exchange their knowledge, experience and research innovations to build a world Food Scientist & Nutritionist meet. ConferenceSeries Ltd Publishes 700+ Open access journals which contains over 30000 eminent personalities, reputed scientists as editorial board members and Organizes 600+ Conferences every year across USA, Europe & Asia with support from 1000 more scientific societies.

This meet enables a common platform for the participants to discuss their research in order to establish a scientific network between the academia and industry leading to foster collaboration and to evaluate the emerging issues, technologies and innovations leads to explore new possibilities and improving the existed opportunities

For more details please visit- http://food.global-summit.com/america/

Market Research

Importance & Scope:

1. Globally:

               The global food and beverage industry is growing at 3.5% a year and is expected to be worth more than US$7 trillion by 2014. Key trends for new product development are in health, convenience, naturality and sustainability. New foods based on fruits and vegetables fulfill many of the demands of the premium consumer. The intrinsic “health halo” of natural produce make ingredients derived from fruits and vegetables highly sought after in the global marketplace. The market for functional foods – foods that offer benefits beyond basic nutrition – is one of the fastest growing segments of the global food industry. Foods and beverages that offer validated health claims account for around US$25 billion of global sales, he wider functional food market, including rehydration and sports drinks and foods with softer health claims, is estimated to be worth around US$200 billion.

2. North-America Region:

             The prevention of diet-related diseases is one of the new societal challenges of the 21st century. In October 2011, the world population passed the 7 billion mark. Such growth will put a massive strain on the global food supply. These factors alone make the production and distribution of food a critical issue for the 21st century. The organic food industry is one of the fastest growing sectors of U.S. agriculture. Consumer demand for organic food has continued to grow at a steady pace of 20% or more annually since the 1990s. About 73% of conventional grocery stores and nearly 20,000 natural food stores carry organic products, accounting for approximately 2.5% of total food sales in the United States. Domestic sales estimates of organic foods are $17 billion (all amounts are in U.S. dollars) for 2006, with 39% of those sales for fruit and vegetables (Organic Trade Association 2006). The current demand for organic produce is increasing faster than supply, resulting in expanding trade gaps between imports and exports. The organic sector of the U.S. agricultural system is demanding increased attention from producers, retailers, consumers, and policy makers interested in environmental and health issues within the food system.

3. Europe:

     The major manufacturing hubs in the globe is Europe which constitute the majority share in the food flavors and enhancer market along with North America. European market is a mature market and has several regulatory bodies to regulate stringently the use of food flavors and enhancers, thereby taking care of the consumers of the nations. Germany constitutes the major share having 24% followed by the UK (23%), Spain (10%), Netherland (5%) and Italy (9%). $ 823 million US dollar is the market size by value of the synthetic flavor and $ 755.65 million US dollar is the market size by value of the natural in the year 2014.

4. Asia pacific:

     Asia Pacific is a huge and increasingly influential market in the supply of food and beverage ingredients. As well as accounting for 35% of global value added ingredient supply in this category, it is also a melting point of diverse trends and influences. In 2012, Asia Pacific accounted for 35% of global use of value-added food and drink ingredients, equivalent to almost 8.5 million tones out of a global total of 24.2 million tones. Asia Pacific is also one of the fastest growing regions, with a forecast CAGR of 4% over 2012-2017, behind only the Middle East and Africa, with 5%. This means that by 2017, Asia will have increased its share of the global total to 38%.

USA:

Market structure

The US is the world's largest economy and its 320 million people produced US$48,000 per capita GDP in 2011. One in five Americans live in one of the country's eight largest cities. Its consumers expect competitive pricing and offers, and are increasingly concerned about sustainable production, transport and packaging. It is New Zealand's third largest food and beverage market, with US$2.1 billion exports in 2011.

·         US packaged food sales totalled US$332 billion in 2011. The bakery category was worth 21 percent of the total; dairy, 16 percent; frozen processed food, 10 percent; confectionery, 10 percent; and sweet and savoury snacks, 10 percent.

·         Packaged food sales increased by a compound annual growth rate (CAGR) of 2.5 percent during 2006-2011, driven by more meals eaten at home instead of eating out. The highest growth was in snack bars, with a CAGR of 6.6 percent over the five-year period. Pasta grew 5.9 percent in that time, noodles, 4.8 percent; spreads, 4.6 percent; and dairy products, 3.4 percent.

·         Fresh food sales comprised 78 million tonnes by volume in 2011; with meat at 31 percent market share; vegetables, 25 percent; fruits, 23 percent; starchy roots, seven percent; and eggs, six percent. Market growth was stagnant from 2006-2011.

·         The US wine market is the world's second largest behind France, totalling US$34 billion in 2011, equalling 2.73 billion litres. Still light grape wines dominate with an 86 percent market share in value and 91 percent in volume. Sparkling wines have an eight percent share by value and five percent in volume. CAGR sales growth over 2006-2011 was three percent, with imports from Argentina up 13 percent and New Zealand up 40 percent.

·         US organic food sales of US$27 billion in 2010 accounted for 45 percent of the global total, and represented a CAGR of 11.6 percent between 2006 and 2011.

·         The 2011 dairy market was estimated at US$51 billion, representing 15 percent of the global total. Cheese dominates at a 40 percent market share; milk accounts for 34 percent; the yoghurt sector at 12 percent of the total is particularly dynamic. Spreadable fats accounted for eight percent of market share, cream was at five percent, and chilled desserts, one percent. 2006-2011 CAGR was 5.3 percent.

·         By distribution channel, grocery retail sales were valued at US$930 billion in 2011, and foodservice sales estimated at US$445 billion.

·         In 2010, supermarkets had a 36 percent share of the grocery trade, followed by hypermarkets at 29 percent. Grocery retail sales grew by 2.2 percent CAGR from 2006-2011.

·         In 2010 about 37 percent of the foodservice market was fast food establishments, 33 percent were full-service restaurants. CAGR was stagnant at 0.6 percent during 2006-2011. There has been improvement following the recession late in the decade, which hit the foodservice market particularly hard.

Growth drivers

·         Consumer interest in organic food remains strong, the market doubling between 2005 and 2010. Americans are increasingly interested in health and wellness aspects of food, pressuring foodservice operators to offer healthy alternatives such as low-fat menus. Sustainable packaging, transport and production methods are increasingly valued.

·         While slower to embrace private labels than Europeans, the global economic slowdown has encouraged such sales, which have grown faster than the overall food and beverage market. Standard private labels generally sell for 20 to 40 percent less than their branded equivalents.

·         While eating out is on the rise again, consumers are opting for less expensive restaurants. Full-service restaurants continue to struggle, while fast food restaurants increasingly co-locate in major shopping outlets.

During the recession, wine consumers traded down to economy brands and discounted retail channels; though total volume consumption grew. Traction has come from younger consumers.

Market Potential

·         Total food consumption is forecast to increase by a CAGR of 3 percent during the five years to 2016, due to the growing U.S. population. Food consumption in the U.S. is expected to reach $968 billion by 2016.

·         Canned food value sales are forecast to grow by a CAGR of 3.6 percent to 2016, driven by increasing consumer demands for convenience.

·         There is high demand for frozen food products, particularly from supermarkets and restaurant chains. The frozen food market is forecast to grow at an average annual rate of 1.5 percent, reaching $96.4 billion in 2016.

·         The organic food market is forecast to grow by a 9.7 percent CAGR between 2011 and 2016. The market is forecast to reach $46.5 billion by 2016, which is an increase of > 50 percent since 2010.

·         The growth of the dairy market is forecast to slow, with a CAGR of 3.6 percent between 2011 and 2016, reaching $89.3 billion in 2013. The dynamic yogurt sector in the United States is expected to continue to grow, due to the on-going trend towards healthier options.

·         The grocery retail market is expected to grow by a CAGR of 3.5 percent to 2016.

·         The foodservice sales are expected to grow by a 3.2 percent CAGR to 2015, reaching $562.5 billion. The highest growth is forecast in foodservice establishments in travel locations (i.e. motorway service / rail stations).
 

Past Conference Report

Food Summit 2016

Conference Series LLC successfully hosted the 11th Global Summit on Food & Beverages during September 22-24, 2016, at Embassy Suites by Hilton Las Vegas at Las Vegas, USA. The conference focused on the theme Accentuate Innovations and Emerging Novel Research in Food and Beverage Sector. The conference was successful in gathering eminent speakers from various reputed organizations and their paramount talks enlightened the gathering.

The pragmatic meet organized by Conference Series LLC received generous response from the Editorial Board Members of OMICS Group Journals as well as expertise from academia, talented researchers and young student community. Researchers and students who attended from different parts of the world made the conference one of the most successful events in 2016 from Conference Series Group. The conference was marked with the presence of renowned Speakers, Young Researchers, Students and Business Delegates driving the three day event into the path of success with thought provoking keynote and plenary presentations.

Food Summit-2016 is designed to offer comprehensive range of sessions that includes Trends and Emerging techniques in Food Production to Food Processing, Preservation and also on Food Regulatory Affairs.

·         Food & Beverage

·         Food Preservation and Food Quality

·         Nutrients & Nutrition Science

·         Food Biotechnology

·         Food Adulteration

·         Functional food & Nutraceutical

·         Food-borne Diseases

·         Food, Nutrition & Health

·         Application in food & beverage industry

·         Food service: Meet today's consumers and new trends

·         Global and Local analyses of Food Safety & Security and Its Drivers

·         Entrepreneurs Investment Meet

·         Viticulture & Oenology

·         Farmers & Ranchers Meet

Food Summit-2016 further comprised of Special Sessions on:

·      Mycotoxins and fungi food decontamination by GRAS method by Vildes M Scussel, Federal University of Santa Catarina, Brazil

·     Evidence investigator and RX altona: two analytical systems using different methodologies for comprehensive analyte testing in a broad range of matrices by Krista Kelly, Randox Food Diagnostics, UK

·    Microbiology hygiene level of work Surfaces - A key to increasing shelf life by Amichai Yavlovich, Bio-Lab Ltd., Israel

·    Nettle, revolution on organic and nutrient food for new generation  by Bipin khatiwada, Elite Institute of  Hotel Management and Tourism Training center, Nepal

·     Development of local alcohol by innovative method by Tek Raj Rai, Elite Institute of  Hotel Management and Tourism Training Center, Nepal

The proceedings of the conference were embarked with an Opening Ceremony followed by Special Sessions and a series of Lectures delivered by both Honourable Guests and members of the Keynote forum. The adepts who promulgated the theme with their exquisite talks were:

·         Mr. Mark T Norman, International Wine Professional Network, USA

·         Mr. Randy Krotz, USFRA, USA

·         Dr. Mirjana Menkovska, Ss. Cyril and Methodius University in Skopje, Macedonia

·         Dr. Shirani Gamlath, Deakin University, Australia

·         Dr. Mervat I Foda, National Research Centre, Egypt

We heartily congratulate the winners of the Poster Competition and Young Research Forum Competition and appreciates all the participants who put their efforts in poster presentations and Young Researchers and sincerely wish them success in future endeavours.

We extend our heartiest thanks to our Exhibitors Randoxx Foods Diagnostics, UK and ELITE Institute, Nepal for their kind support rendered towards the success of Food Summit-2016.

We extend our heartiest thanks to all the Organizing Committee Members for their kind support rendered towards the success of Food Summit-2016. At the same time we take the opportunity to thank all the speakers, delegates and participants for providing their valuable contribution and time for Food Summit-2016.

Food Summit-2016 Organizing Committee would like to thank the Moderator of the conference, Van Tang Nguyen, University of New Castle, Australia who contributed a lot for the smooth functioning of this event.

With the encouragement from the enormous feedback from the participants and supporters of Food Summit-2016Conference Series LLC is glad to announce 18th Global Summit and on Food & Beverages (Food Summit-2017) during October 02-04, 2017 in Chicago, USA.

Let us meet again @ Food Summit-2017

 

Past Reports  Gallery  

To Collaborate Scientific Professionals around the World

Conference Date October 02-04, 2017

For Sponsors & Exhibitors

[email protected]

Speaker Opportunity

Day 1 Day 2 Day 3

Supported By

Journal of Food Processing & Technology Journal of Nutrition & Food Sciences Food & Industrial Microbiology Experimental Food Chemistry

All accepted abstracts will be published in respective Conferenceseries International Journals.

Abstracts will be provided with Digital Object Identifier by


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What People Say....

I had a very good time at the conference. Speakers came with really informative materials…I learned from the many new perspectives and approaches toward resolving important issues. I loved that the summit was truly global in that there were participants from all around the world

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Alyssa Guanlao
Los Angelos County Government
USA

I had a wonderful time at the summit and learned so much from the presenters. Thank you kindly for putting this event together.

Speaker

Stephanie Sausnaukas
Los Angelos County Government
USA

Many thanks for your continuous support throughout the conference. It was the pleasure to participate and shared the findings at such high level meetings.

Speaker

Shirani Gamlath
Deakin University
Australia

The conference was very enjoyable and I was honoured to be able to present my research at this prestigious event. The conference was particularly good for me as it is always important to keep up with the new developments within the food industry.

Speaker

Mervat Foda
National Research Centre
Egypt

Thank you for producing the Food & Beverage Conference in August at the Hyatt Regency Hotel in Orlando. I noticed the presentations were recorded and I wonder it . Conference presentations are really good.

Speaker

Lawrence Smith
President
Go Green Electrolyser
USA

Thank you for the invitation by the organizing committee. I was able to participate and interact with various colleagues at the Summit in Orlando, USA. I am happy to participate in any conference with Omics in the future.

Speaker

Ian James Martins
CEADRC
Australia