Third Annual FABREO Expo

Third Annual FABREO Food & Beverage Expo

At a Glance:

Network! Learn! Succeed!…in the Northwest Food & Beverage Industry!
FABREO Expo, June 14 & 15, 2017!
The FABREO Expo is a Trade Only event. All participants must be at least 21 years old.
Space is limited!
No charge to attend!
Exhibitor & Attendee Registration begins in February, 2017
Location:
TRAC Center
6600 Burden Blvd.
Pasco, WA 99301

For sponsorship and additional information, please contact Gary A. White, TRIDEC, 509-735-1000 or gwhite@tridec.org

ABOUT

“This event will become the Northwest’s premiere tradeshow for food and beverages.” Mickey Hatfield, CEO, Mamatoo’s

We agree with Mickey! If you are a food or beverage processor, broker, distributor, retailer or exporter the FABREO Expo 2017 is a must attend event to Network, Learn and Succeed in the Northwest Food & Beverage Industry!

Wednesday, June 14

Food & Beverage Boot Camp

Designed for start-ups. The Boot Camp will feature presentations by experts in the “need to know” disciplines that you “need to know” to succeed! The experts will be available to answer your questions.

Columbia Basin College Networking Reception

Network with other food and beverage entrepreneurs while enjoying delicious food and wine from the Northwest’s #1 Wine Producing Region…..the Columbia Basin.

No Charge to FABREO Expo 2017 Sponsors, Exhibitors and Attendees

Thursday, June 15

Advanced Food & Beverage Training

Created for those that have worked through the Boot Camp Stage and are enjoying the success and facing the challenges of a growing and profitable company.

Networking Exposition

Don’t confuse this with a traditional trade show ….. it isn’t! Yes, there will be 10’ x 10’ booths with exhibitors displaying their products and services and brokers, buyers and other industry professionals walking the aisles. But a Networking Exposition is a Hunting Expedition designed for two person participation, one in the booth and one walking the floor, hunting opportunities.

BRING A BIG SMILE AND LOTS OF BUSINESS CARDS!

The FABREO Expo is a Trade Only event. All participants must be at least 21 years old.

Space is limited!

For sponsorship and additional information, please contact Gary A. White, TRIDEC, 509-735-1000 or gwhite@tridec.org

No Charge to Attend!

Exhibitor and Attendee Registration Starts in February, 2017

FABREO Expo 2017 Agenda

TRAC Center, 6600 Burden Blvd., Pasco, WA 99301


Wednesday, June 14, 2017

10a – 5p Booth Set-up (TRAC Center Exhibition Hall)
1p – 5p Food & Beverage Boot Camp (TRAC Center, Meeting Room #2)
1p – 2p Grow Your Business with the Magic of Food Tourism
Presented by: Erik Wolf, Founder and Executive Director, World Food Tourism Association
2p – 3p Current Food and Beverage Trends
Presented by Deborah L. Dihel, Ph.D., Sr. Director Research & Development, Lamb Weston
3p – 4p Training with an Expert…..Subject To-Be-Determined
4p – 5p Training with an Expert…..Subject To-Be-Determined
5p – 7p Columbia Basin College Networking Reception (TRAC Center Atrium)
No Charge to FABREO Expo 2017 Sponsors, Exhibitors and Attendees

Thursday, June 15, 2017

8a – 12n Booth Set-up (TRAC Center Exhibition Hall)
9a – 1p Advanced Food & Beverage Training (TRAC Center, Meeting Room #2)
9a – 10a FSMA Compliance for Small and Very Small Businesses – What, When, How
Presented by: Craig Doan, Food Safety & Food Processing Specialist, Impact Washington
10a – 11a Training with an Expert…..Subject To-Be-Determined
11a – 12n Training with an Expert…..Subject To-Be-Determined
12n – 1p Training with an Expert…..Subject To-Be-Determined
1p – 5p Networking Exposition (TRAC Center Exhibition Hall)
5p – 8p Booth Tear Down

NETWORK AND LEARN FROM THE EXPERTS

Wednesday, June 14, 2017

1p – 5p Food & Beverage Boot Camp (TRAC Center, Meeting Room #2)
Designed for start-ups. The Boot Camp will feature presentations by experts in the “need to know” disciplines that you “need to know” to succeed! The experts will be available to answer your questions.

1p – 2p  Grow Your Business with the Magic of Food Tourism
Presented by: Erik Wolf, Founder and Executive Director, World Food Tourism Association, www.worldfoodtravel.org


erick-wolfErik Wolf
is the visionary founder of the world’s food tourism industry, and of the World Food Travel Association. He is a highly sought speaker, thought leader, strategist and consultant, in the U.S. and abroad, on food and drink tourism issues, and is considered the go-to food tourism industry resource for media outlets that have included CNN, BBC, The Wall Street Journal, Newsweek, NBC, Forbes, PeterGreenberg.com, Huffington Post, the Australian Broadcasting Corporation and many more. Erik also advises to UNESCO’s Creative Cities Network gastronomy program and the UNWTO’s Gastronomy Network.

Grow Your Business with the Magic of Food Tourism

One of the most daunting challenges of young food and beverage processing companies is being accepted by brokers, distributors and retailers, the traditional marketing channels. They don’t make it easy. It involves a tremendous time commitment, perseverance and just plain, old fashioned hard work, often eating up several years of your valuable time. One successful, non-traditional approach to financial sustenance during this start-up period is to sell directly to the consumer, especially if the consumer is coming directly to you!

This can be accomplished with the “magic” of FOOD TOURISM , excellent examples of which include the Tillamook Cheese Factory (Tillamook, Oregon), Bob’s Red Mill (Milwaukee, OR), Liberty Orchards – Aplets & Cotlets (Cashmere, WA) and the Jelly Belly Candy Company (Fairfield, CA). These companies attract consumers through factory tours, gift shops, restaurants and other means. They achieve high margin product sales, build brand recognition and develop a database that can further increase sales through food clubs, e-newsletters and printed catalogs. With a recognized brand and established sales history, the traditional channel participants will be knocking on your door.

Learn the ins and outs of food tourism, as a non-traditional marketing channel for your company, from the man that founded the food tourism industry – Erik Wolf.

2p – 3p Current Food and Beverage Trends
Presented by Deborah L. Dihel, Ph.D., Sr. Director Research & Development, Lamb Weston www.lambweston.com


deb-dihelDeb Dihel
received her Bachelor of Science in Food Science from Cornell University, and her Ph.D. in Food Science from the University of California at Davis. She has 20 years of experience working in the food industry. She started her career at The Coca-Cola Company as an Associate Scientist working on Sprite® and Fanta®. From there she worked at National Starch as a Product Innovation Manager specializing in French fry coatings. In 2007, she joined ConAgra Foods Lamb Weston, where she is currently Senior Director of Research and Innovation. Lamb Weston is North America’s premier potato company, offering innovative frozen potato, appetizer and vegetable products to global foodservice and retail customers.

Deb is an adjunct professor and advisory board member at the Washington State University and University of Idaho Bi-State School of Food Science. She also enjoys spending time with her two teenagers and husband, traveling, volunteering, running, and eating chocolate.

Current Food and Beverage Trends

Product developers in the food industry, are always trying to understand what the consumer wants and where the industry is headed. The good news is that change is not as fast as in some other industries, and there is often some time to validate a trend and develop a great product that can deliver. The bad news is that it is hard to change consumers habits so the product needs to be compelling enough to try and ultimately replace another option in the market.

Deb will discuss some mega trends happening in the food and beverage industry and provide insight on how to design and position your product to meet consumer demands and hopefully, launch a product that can endure.

3p– 4p Training with an Expert…..Subject To-Be-Determined
4p – 5p Training with an Expert…..Subject To-Be-Determined

Thursday, June 15, 2017

9a – 1p Advanced Food & Beverage Training (TRAC Center, Meeting Room #2)
Created for those that have worked through the Boot Camp Stage and are enjoying the success and
facing the challenges of a growing and profitable company.

9a – 10a FSMA Compliance for Small and Very Small Businesses – What, When, How
Presented by Craig Doan, Food Safety & Food Processing Specialist, Impact Washington
, www.impactwashington.org

craig-doanCraig Doan has over 30 years of experience in the food industry and academics specializing in food safety, food processing and food innovation. Craig has developed, launched and/or reformulated over 200 products for retail, small business and food service markets. He has authored and co-authored multiple professional journal publications, patents and technical book chapters. His background includes: Account Executive, Food Safety & Food Processing Specialist, Food Consultant, Senior Manager Product Research & Development for the Kraft Heinz Company and Food Microbiologist for the State of Idaho, University of Idaho. Craig is a FSPCA Preventive Controls for Human Food Lead Instructor, offering training for assisting food companies with the Food Safety Modernization Act (FSMA).

FSMA Compliance for Small and Very Small Businesses – What, When, How.

On August 30, 2015 the FDA published final rules for implementing regulations in the area of preventive controls for human food and animal food. The compliance clock triggered on September17, 2015 with the following compliance deadlines for human food and animal feed/pet food processors:

  • Large Businesses September 17, 2016
  • Small Businesses September 17, 2017
  • Very Small Businesses September 17, 2018

This can be an overwhelming task without guidance. Craig will discuss the options and timing that small businesses need for FDA compliance.

10a – 11a Training with an Expert…..Subject To-Be-Determined
11a – 12n Training with an Expert…..Subject To-Be-Determined
12n – 1p Training with an Expert…..Subject To-Be-Determined

ATTENDING BROKERS/BUYERS

(TBD)

PARTICIPATING EXHIBITORS

(TBD)

2017 FABREO Expo Booth Map

TRAC Center – Pasco, WA

The 2017 FABREO Expo Interactive Booth Map and Directory Listings are brought to you by:

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FRIENDS OF FABREO

Artmil Design (Booth 7)
Bank of the West/BNP Paribas Group (Booth 41)
Chervenell Construction Co. (Booth 5)
Columbia Basin College (Booth 13)
Columbia Label (Booth 10)
Conover Insurance (Booth 12)
Hong Kong Trade Development Council (Booth 77)
Impact Washington (Booth 25)
Kenyon Zero Storage (Booth 9)
Meier Architecture Engineering (Booth 6)
Moss Adams LLP (Booth 8)
Prosser Economic Development Association (Booth 63)
Specialty Cargo, Inc. (Booth 14)
SVN (Booth 42)
Tri-Cities Port Districts (Booth 11)
TRIDEC (Booths 22 & 23)
UPS (Booth 15)
Washington State Department of Agriculture (Booth 24)

EXHIBITORS

Washington Export Group (Booth 68)

PAVILLIONS

Lamb Weston Startup Pavillion (Booths 43 – 47 and 58 – 62)

  • Booths to be announced soon…

Prosser Pavillion (Booths 63 – 67 and 78 – 82)

  • Prosser Economic Development Association (Booth 63)

Hong Kong Pavillion (Booths 68 – 72 and 73 – 77)

  • Hong Kong Trade Development Council (Booth 77)
  • Washington Export Group (Booth 68)

FRIENDS OF FABREO

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