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EVENT DATES
Jan 2018
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Venue

Oregon Convention Center 777 NE Martin Luther King Jr. Blvd Portland , Oregon 97232
Tel: (503) 235-7575
Website
Google Map

Northwest Food & Beverage World

Attendees

4,500

Exhibitors

440

Overview

Event Overview:

Show is open Monday & Tuesday 9am - 4pm and Wednesday 9am - 1pm. 

Northwest Food & Beverage World is the marquee event for NWFPA. This regional show has a NATIONAL impact on the food and beverage manufacturing industry, and brings together the premier vendors of packaging and machinery and the key decision makers in the food and beverage industry.

Coupled with a strong educational track, the 200,000 square foot exhibit floor showcases cutting edge technology, production line equipment fundamental to the success of your line, leaders in packaging, hygiene and construction. 

Held annually in Portland, Oregon, Northwest Food & Beverage World is the largest regional trade show in North America. This regional food & beverage show has NATIONAL impact on the industry, bringing together key decision makers and premier service & product providers for 2 1/2 days of networking, education, sales and growth.

With a growing cottage food and beverage industry in the Northwest, NWFPA has also changed the show to reflect a marketplace for these industrious companies. Taste of the Northwest, a key aspect of the trade show floor has grown exponentially over the last 3 years. Today we offer booth space to 100 food & beverage makers, giving them access to an untapped market to sell their products. These companies also are given the opportunity to meet and work with food buyers, marketers, service providers and potential partners.

Exhibitor Information:

Exhibitors tell us the top 3 reasons they come to Expo are brand awareness, lead generation and relationship building. According to our own Expo attendees and buyers, meeting with exhibitors is an important part of their product sourcing and purchasing process, and a way to meet suppliers and compare products, all under one roof. Attendees also report they make a major purchase, or ­nalize an important deal, within three months of Expo.

All food and beverage manufacturers are welcome at Expo 2018! Get in front of buyers and key decision makers to broaden your market. Spotlight a new product at the show. Make your brand stand out at the largest regional tradeshow in North America. NWFPA is encouraging all food or beverage manufacturers in the Northwest to take a booth at the show to promote the industry and their labels.

About NWFPA:

Organized in 1914, Northwest Food Processors Association supports the needs of the Pacific Northwest food processing industry in Idaho, Oregon and Washington. Membership includes some of the foremost brand names in the food industry in the United States, key producers of private label and institutional products, and locally run family businesses. NWFPA is one of the nation’s largest food processing trade associations, with more than 400 member companies including 76 food processors and 348 suppliers.

Agenda

Jan 8   

 

9:30 AM  -  10:30 AM

Culinary Steam Filtration and Best Practices

Mt. Hood

This session will cover the industries, applications, and uses of culinary steam. The presentation will discuss why filtration of steam is essential for the production of culinary steam and end user safety. Filter care, maintenance, and best practices will be covered. Steam applications will be discussed, including cooking, sterilization of surfaces, sterilization of process filter elements, and pasteurizing products. We will address the various regulations for steam used in a food/production environment, as well as 3A recommended practices. Culinary steam used in a food and beverage facility protects the consumer, the product constancy, and the process integrity.

9:30 AM  -  10:30 AM

How to get started with Redzone - Productivity and Paperless QA

Food and beverage manufacturers all across the Pacific North west have been using Redzone to transform their plant’s productivity and culture. This is your opportunity to hear the results that your peers have been achieving and how your organization can become part of this growing community.The session will leave you with an understanding of the Redzone technology & Continuous Improvement Coaching and how to evaluate the potential uplifts available from a deployment at your facility. You will also hear first hand from other local food and beverage organizations about their deployments of Redzone, how they were able to Go Live in a week, and achieve double digit productivity gains in 90 days!

9:30 AM  -  10:30 AM

Oregon's New Punitive Overtime Rules - A Must Know for Oregon Manufacturers!

Mt. Hood

A panel discussion of the new BOLI guidelines and how they impact the industry.

9:30 AM  -  10:30 AM

Understanding Capital & Your Balance Sheet

Description coming soon

1:00 PM  -  2:00 PM

Brand Recognition - Getting Your Name in Front of Your Audience

Description coming soon

1:00 PM  -  2:00 PM

Deconstructing the Productivity Miracle Sweeping Food and Beverage

Join Redzone and members of their community as they host a panel discussion analyzing the trends of 200+ Food Companies that have made a “leap” in productivity applying next generation social-mobile technology & work team coaching. After sharing their latest Productivity Benchmark the panelists will comment on their experiences from their own journey, talk about the critical success factors in getting company wide buy-in, breaking down communication barriers and benefiting from friendly competition and a new sense of pride and ownership in operating performance from the shop floor teams. With so many Pacific Northwest food companies now following this approach, find out what everyone is talking about.

1:00 PM  -  2:00 PM

Employee Safety, Engagement, and Injury Prevention: A Case for Ergonomics

Borah Peak

Did you know that employee discomfort results in approximately 5 1/2 hours of lost productivity per week? This session will demonstrate how good ergonomics can improve employee engagement, reduce employee discomfort, and improve presenteeism, all while reducing the number of work place injuries, OSHA recordables, and worker's compensation costs. Participants will leave with a better understanding of how to identify injury risk and utilize simple solutions available to them to mitigate that risk. Participants will gain understanding of how to integrate ergonomic principles into existing safety programs. Industry examples will be presented to make a business case for the development of a strong ergonomic program within an organization. Participants will practice using risk assessment tools to quantify risk to make a case for change.

1:00 PM  -  2:00 PM

FSMA Update with FDA

Food Safety Land

A discussion with FDA representative on the current FSMA rulings and updated documents. Speak with a leader in the industry and get your questions answered.

3:00 PM  -  3:45 PM

Clean Energy Procurement in the PNW: The Basics

Borah Peak

Clean energy sources are transforming the utility energy industry as we know it, with broad implications and opportunities for the corporate energy consumer. Beyond just installing solar panels, innovative clean energy procurement mechanisms are now being developed that allow companies to take control of their energy strategies and gain the economic and sustainability benefits they desire. Large energy consumers like those in the food and beverage industry need to be aware of this shifting landscape and how to take advantage of opportunities to save money, lock in supply and drive sustainability initiatives.

3:00 PM  -  3:45 PM

Engage with a Master Chef! Season 7 Winner Shaun O'Neale at Expo

Mt. Hood

FOX Television's wildly popular show "Master Chef" featuring Gordon Ramsey as host has turned out some amazing winner. Our highlighted speaker and chef guest this year is season 7 winner Shaun O'Neale. Shaun will delight attendees with a hands on demo of culinary delight using PNW products. Samples will be given to the session attendees as will signed copies of his Master Chef cookbook.

3:00 PM  -  3:45 PM

Marketing Sustainability: What do customers really want? What does it take to be credible?

3 Sisters

Both consumers and commercial food buyers are showing increasing interest in products with "sustainable" attributes -- products that are local, natural, organic, humane, or claim other social or environmental benefits. This session will present consumer and market trend research to explore the demand for sustainable products and how buyer expectations are evolving. We will review best practices for making sustainability claims and address the differences between first, second and third party claims. We will discuss the pros and cons of third-party certification and the roles that certification can play supporting a brand and product marketing.

3:00 PM  -  3:45 PM

The Paperless Plant Becomes a Reality

Join Redzone’s panel of Community Members at NWFPA 2018 as we discuss the Corrective Action/Preventative Action (CAPA) requirements within The Food Safety Modernization Act (FSMA) and how these new requirements create an obvious choice to leverage technology enhancements to remove the friction from Food Safety and Quality Assurance (FSQA) programs. Our panel of Redzone Community Members will discuss in detail how Redzone’s Compliance Module has enabled their FSQA teams to evolve CAPA and enhance the audit process.

4:30 PM  -  7:00 PM

Opening Night Reception

Loyal Legion & Evergreen

The annual Opening Night Reception is a must attend networking event! Great food, music and cocktails, we encourage all attendees to attend and make new connections. Shuttles will be provided for attendees, leaving the Oregon Convention Center every 15 minutes beginning at 4:30 through 6:00 pm and returning to the convention center every 30 minutes for convenience. Parking is available for those who wish to drive themselves. Northwest Food & Beverage World will take over the 2 story bar and event space, giving everyone a space to network, meet clients, get reacquainted and enjoy classic beers, cocktails and delicious PNW hors d'oeuvres. Located at the Loyal Legion - 710 SE 6TH AVENUE PORTLAND , OR 97214

Jan 9   
9:30 AM  -  10:30 AM

Advances in Water Treatment with Subsurface Aeration

Borah Peak

This presentation will examine case studies to evaluate lagoon rehabilitation alternatives with a view to lowering maintenance, energy inputs and improving treatment. A particular focus will be to evaluate fine bubble aeration by subsurface diffusers for odor control in food processing water. The incidence of diffuser biofouling is a concern to water managers given the high strength process water from various operations. Data will be presented from a pilot test to evaluate different diffuser materials including EPDM, silicone and polyurethane exposed to 40,000 mg/L water for over six months. This session is important for attendees to be exposed to actual performance data from a food processing facility in Idaho.

Speakers:
9:30 AM  -  10:30 AM

Condensation Control in Food Facilities

Food Safety Land

Problematic condensation formation is a significant issue in many (if not most!) food processing facilities. Mr. Allen’s presentation will discuss the primary causes of condensation as well as multiple methods to reduce or eliminate its formation.

9:30 AM  -  10:30 AM

From Asset to Enterprise: Data consumption and productivity

Mt. Hood

Production assets produce massive of amounts of data, whether it's temperature from an oven, the speed of a conveyor belt, or the energy consumption of a pump. Typically, much of that data is never captured, used or in some cases even understood – It’s time to change that. In this session, we will take a look at how a food producer is pursuing a strategic approach to creating, managing and sharing data from their process to drive business decisions.

9:30 AM  -  10:30 AM

Sanitary Design - Definitions and Implementation

Mt. Jefferson

Joe Stout will discuss the importance of understanding sanitary design of equipment and facilities

9:30 AM  -  10:30 AM

Sustaining Continuous Improvement - The Role of Leadership

Most organizations that undertake a Continuous Improvement transformation struggle to sustain the improvements. There are many common questions to ask when faced with sustainment issues. Why are we struggling to sustain improvements? How do we lock-in the improvements and maintain momentum? What is preventing us from sustaining the most basic CI principles such as 5S? This session will help you answer these questions and provide a simple path forward to sustainment, all through understanding the role of Leadership in a CI transformation.

1:00 PM  -  2:00 PM

How to Develop & Deliver a Successful Project for your Organization

Project Management is the application of knowledge, skills, tools and techniques to project activities, from project initiation through project completion, to successfully d eliver a project. Project management focusses on balancing the project constraints o f scope, schedule, cost, quality management and safety -while understanding and managing all of the project constraints. Without Professional Project Management 85% of all projects are doomed to fail. KINA uses a lean approach to project management that helps eliminate non value a dded activities. It is more cost effective to make changes on paper instead of having to di it with break and mortar during construction

1:00 PM  -  2:00 PM

New Innovative Heating Solution for Cooking Challenging Foods and Beverages

Mt. Hood

US markets are drifting towards fresher tasting and more natural looking foods. In the past, heating thick or chunky consistency products was problematic. With traditional heating methods such as heat exchangers or kettles, there can be problems with under or over cook as well as scaling or fouling of product. Direct steam injection technology replaces these heating methods by providing the ability to heat product with unrestricted flow at precise temperatures. Precise and consistent temperature control allows for more throughput, increased quality, and enhanced product color. This technology also has the ability to maintain particulate integrity without scaling or fouling. In addition, food processors can achieve energy savings of 20% or more by capturing all of the latent and sensible heat.

 

Food Safety & Policy

1:00 PM  -  2:00 PM

Food Risk Assessment & Food Safety Culture

Food Safety Land

Understanding the importance of a food safety culture and the ROI associated with adaptation and implementation.

 

2:30 PM  -  3:30 PM

Cause Marketing For The New Age…..Because It Works!

This session discusses emerging trends in the cause marketing movement and underlying elements of celebrity and nonprofit endorsed marketing. Through presentation, case-studies and Q&A, we will take an introspective look at strategic targeted action plans to build quick initial sales, product distinction, hyper local market development through leveraging celebrity appearances, and social media connections that are necessary to help your product sell itself. From our core, we are people first, product second and last, but certainly not least, process. First an idea is born, and then it is nurtured and developed into a product ready for the marketplace. While critical to success, it’s not only passion that transforms a product into a brand; it is the purpose and the people behind its creation. When brands hit the marketplace they are a reflection of the artisan’s original intention. The brands that are strong enough to become market leaders are an extension of the creators who are strong enough to BE market leaders.

2:30 PM  -  3:30 PM

Engage with a Master Chef! Season 7 Winner Shaun O'Neale at Expo

FOX Television's wildly popular show "Master Chef" featuring Gordon Ramsey as host has turned out some amazing winner. Our highlighted speaker and chef guest this year is season 7 winner Shaun O'Neale. Shaun will delight attendees with a hands on demo of culinary delight using PNW products. Samples will be given to the session attendees as will signed copies of his Master Chef cookbook.

2:30 PM  -  3:30 PM

Ensuring Worker Competency with a Transient Workforce - the TWI Way

With seasonal workers, it is difficult to ensure that they obtain the proper training to efficiently produce quality product, that's food safe, in a safe manner. Furthermore, most of us believe that standard work is essential to effective operations, but rarely do we employ a standardized and respectful training methodology. During WWII, the same dilemma was faced - how to train new employees to build high quality defense products, including Rosie the Riveter, while men fought in the war. Learn how Training Within Industry - Job Instructions was used to address this problem directly. TWI, oftentimes called the missing link to Lean, is still deployed today as it was taught in the 40's in many progressive companies and is making a resurgence in the US.

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