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!
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

Attendee Registration
Exhibitor Registration

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 Understanding How the Industry Works: Brokers, Distributors & Retailers
Presented by Mike Seely, President, Seely Family Farm
4p – 5p Fundamentals of the Food & Beverage Packaging Industry
Presented by Kelle Vandenberg, V.P. of Marketing & Communications, Pacific Bag, Inc.
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 Trade Solutions Can Help You Gain a Competitive Edge in Your Business
Presented by Pierre-Francois Choquet, Head of Global Trade Solutions, Bank of the West – BNP Paribas Group
11a – 12n Gaining the Advantage in Foreign Markets by Working with Export Experts
Presented by Rianne Perry, International Marketing Program Manager, Washington State Department of Agriculture (WSDA)  and Julia Son, Marketing Manager, Hong Kong Trade Development Council (HKTDC)
12n – 1p You can kill an Idea…but you can’t kill an Opportunity!
Presented by Aaron G. Welling, Managing Director, NewEdge
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 in the food industry. She started her career at The Coca-Cola Company as an Associate Scientist working on Sprite® and Fanta®. Then 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 Understanding How the Industry Works: Brokers, Distributors & Retailers
Presented by Mike Seely, President, Seely Family Farm
www.seelymint.com

Mike Seely is a third generation mint farmer. The Seely Family Farm grows single-cut premium quality Black Mitcham Peppermint and Native Spearmint. Their mint is organically raised and sustainably harvested with a unique flavor that cannot be found anywhere else. The way they grow their mint, the region’s climate, the rich organic soils along the Columbia River and their harvesting methods guarantee an extraordinary smooth and refreshing product. The essential mint oils are steam distilled only once to retain the full flavor spectrum and bouquet of real Oregon mint. 

Mike has made the transition from successful farmer to successful food processor. In addition to mint oil, one of their most popular creations is the handcrafted Seely Mint Peppermint Patty, a popular combination of European dark chocolate and Seely heirloom mint. They also produce a companion line of mint barks and mint melts.

Understanding How the Industry Works: Brokers, Distributors & Retailers

The food and beverage industry can easily appear as a confusing interwoven maze of brokers, distributors and retailers. It can be frustrating and discouraging to a young food and beverage entrepreneur. What do they do, how do they interact and what do they charge? You will never be successful until you figure it out.

Mike Seely figured it out and is now selling his processed food products to such distinguished retailers as Whole Foods, Town & Country Markets, Quality Food Centers, Metropolitan Markets, Markets of Choice and countless independents. Mike wants to share his story with you. Your questions and comments will be welcomed.

4p – 5p Fundamentals of the Food & Beverage Packaging Industry. Presented by Kelle Vandenberg, V.P. of Marketing & Communications, Pacific Bag, Inc. www.pacificbag.com

Kelle Vandenberg is responsible for developing and executing the company’s marketing strategies, tradeshow affiliations and corporate social responsibility programs & community outreach. Additionally, Kelle oversees the PBi Custom Print Division and drives the art & design team for PBi. With over 13 years at Pacific Bag Inc., Kelle is highly knowledgeable of the role packaging plays in brand identity, promoting your product and point of purchase sales. With over 20 years in management, Kelle has been in the coffee industry since 1998 and prior to that was in the hospitality industry.

Active in her local community and the global coffee community, Kelle serves as president of a local theatre booster board and is the former Vice President of the International Women’s Coffee Alliance – Global. She is also a free-lance writer, columnist and is passionate about suburban homesteading. She lives with her husband and four children in Bothell, WA.

Fundamentals of the Food & Beverage Packaging Industry

This training seminar is designed to provide the basics of food & beverage packaging. It is a “must seminar” for those just entering or considering entering the food & beverage industry. It will also enlighten the “seasoned professional” on the current state-of-the-industry and projected trends. The seminar will include the following:

  • What Should Packaging Do For You?
    • Contain
    • Protect
  • Types of Retail Packaging in the Market
    • Flexible (Premade Bags/Packages, Packaging Film)
    • Rigid (Cups, Bottles, Jars, Tins, Boxes)
  • How To Determine the Right Packaging for You
    • Market Research
    • Industry Leaders
  • Packaging As You Grow
    • Stock Packaging
    • Custom Packaging
    • Automation/Production Issues
  • Packaging Trends
    • Global
    • Personalization/Short Runs
    • Sustainability

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.  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 How Trade Solutions Can Help You Gain a Competitive Edge in Your Business
Presented by Pierre-Francois Choquet, Head of Global Trade Solutions, Bank of the West – BNP Paribas Group www.bankofthewest.com

pieerre-francoisPierre-Francois Choquet joined BNP Paribas, parent of Bank of the West, in France in 1999. He relocated to the U.S. in 2006 and has been providing trade solutions to business, commercial, corporate and institutional clients in the Americas, in different capacities, ever since.

Since 2014, Pierre-Francois has been based in San Francisco and runs Global Trade Solutions at the Bank of the West. His team blends traditional trade and supply chain expertise and offers a full spectrum of domestic and international trade solutions, notably for the Ag, Food and Beverage industries where Bank of the West has built landmark expertise.

Prior to his appointment at Bank of the West, Pierre-Francois led the Trade Structuring and Execution team for four years, servicing corporate and financial institutions in the Americas. In this role, he developed a comprehensive skill set to apply traditional and innovative trade solutions to help clients facilitate their business or gain a competitive edge across their business footprint.

Pierre-Francois graduated from the Kedge Business School in Bordeaux, France, and developed a passion for fine wine and food ever since.

How Trade Solutions Can Help You Gain a Competitive Edge in Your Business

This very important presentation concerning international trade will include the following:

  • Risks and challenges in conducting international business
  • Strategies to address such risks and challenges
  • How Trade Solutions can increase your company’s competitiveness in three main ways:
    • Fill commercial term gaps with your business partners
    • Provide incremental and innovative sources of liquidity related to your supply chain and trade flows
    • Deliver solutions to mitigate payment risks when you are selling/exporting and product quality and sourcing risks when you are buying/importing.

11a – 12n Gaining the Advantage in Foreign Markets by Working with Export Experts Presented by Rianne Perry, International Marketing Program Manager, Washington State Department of Agriculture (WSDA) and Julia Son, Marketing Manager, Hong Kong Trade Development Council (HKTDC) www.agr.wa.gov     www.hktdc.com

Rianne Perry manages the Washington State Department of Agriculture’s team of trade specialists to help increase overseas trade for Washington’s agriculture industry. Ms. Perry represents the WSDA on the Washington State Fruit Commission and Washington State Wine Commission Board of Directors. A native of Washington, Ms. Perry was raised on a small family farm in rural Lewis County. She holds a Bachelor of Arts degree from Western Washington University and is a graduate of the Washington Agriculture and Forestry Leadership Program.

 

Julia Son joined the Hong Kong Trade Development Council in 2008. Her office provides support to American businesses interested in using Hong Kong as a platform to access China. Prior to joining the Hong Kong Trade Development Council, Ms. Son worked in the private sector, providing strategy counseling and assistance to public Chinese companies looking for investment from the United States.

Born in China, Ms. Son received a Bachelor of Science degree in Marketing and East Asian Studies from the State University of New York (SUNY) in Buffalo. She is fluent in English, Cantonese and Mandarin.

Gaining the Advantage in Foreign Markets by Working with Export Experts

The global marketplace has the potential to be profitable for your business, but can sometimes be a little intimidating. Resources are available to help you find success while doing business overseas. Ms. Perry and Ms. Son will explore some of these resources and provide you with the first steps in maximizing your market potential.

12n – 1p You can kill an Idea…but you can’t kill an Opportunity! Presented by Aaron G. Welling, Managing Director, NewEdge new-edge.com

Aaron G. Welling is a managing director at NewEdge where he has been employed for the past eight years. He has been instrumental in developing the Opportunity Thinking methodology and has had the privilege of helping companies adopt this methodology including SABIC Innovative Plastics, DSM, PepsiCo, Procter & Gamble, Wrigley, Bayer Material Sciences, and John Deere.


Prior to working at NewEdge, Aaron spent time working in the nutritional supplement industry, helping companies with their international expansion into markets across Asia, Europe, Latin America, and Africa. Aaron graduated with a BA in Spanish from Brigham Young University, followed by a MBA in International Management from Thunderbird.

You can kill an Idea…but you can’t kill an Opportunity!

OPPORTUNITY THINKING™

How to Discover New Sources of Growth for Your Organization

Ideas alone are failing us! They promise growth, but too often lead to products and services that don’t deliver. In many companies it can take up to 3,000 ideas to lead to 100 projects, resulting in only 2 launched, producing on average one product that breaks even and of these products only 20% turn a profit. Defining the opportunity first, leads to big ideas that win and increases the odds for success.

Aaron G. Welling will show you how to apply Opportunity Thinking in your organization to:

  • Increase speed to market for products
  • Eliminate idea bottlenecks
  • Get crisp on demand space
  • Value open innovation
  • Increase creativity ROI

Opportunity Thinking taps six sources – the market, business model, technology, organization, environment, and brand expression to discover big places to play. Not your average business topic, Welling’s clever narrative, bold visuals and stories of companies and brands will inspire you to think in new ways and stretch your mind to consider the possibilities for new growth.

VALUE TO AUDIENCE

From his dynamic presentation the audience will take away tools that can be applied in their organizations including how to:

  • Think Opportunity – to differentiate ideas from opportunities
  • Find Opportunity – by using Opportunity Finders to illuminate new places to play
  • Build Opportunity – through Six Sources of Growth to stretch thinking and define strategic focus
  • Share Opportunity – by engaging the ecosystem

ATTENDING BROKERS/BUYERS

Fiesta Foods (www.fiestafoodssupermarkets.com)
Napoleon Company, The (http://napoleon-co.com)
Westpac International Trade (www.westpacintl.com)
ProService

PARTICIPATING EXHIBITORS

AprésVin (Booth 82) [www.apresvin.com]
Ambrosia (Booth 62) [www.wsu.edu]
Bite Fuel LLC (Booth 43) [www.bitefuel.com]
Columbia Valley Family Farms (Booth 38) [www.fostersasparagus.com]
Drake’s Meat Rubs (Booth 60) [www.drakesmeatrubs.com]
Eustis/Pyrocom (Booth 39) [www.epmfg.com]
EXIM Bank (Booth 78) [www.exim.gov/what-we-do]
Fresh Picks WA (Booth 61) [www.freshpickswa.com]
Innovation Frameworks (Booth 16) [www.innovationframeworks.com]
LivBar (Booth 59) [www.livbars.com]
Mama Too’s, LLC (Booth 12) [www.mamatoos.com]
Milne Fruit Products, Inc (Booth 64) [www.milnefruit.com]
Perry Technical Institute (Booth 37) [www.perrytech.edu]
Rudy’s Pepperblends (Booth 58) [www.rudyspepperblends.com]
SBA (Booth 78) [www.sba.gov]
Sasquatch Sauces (Booth 45) [www.sasquatchsauces.com]
Seely Family Farm (Booth 16) [www.seelymint.com]
TPG Enterprises (Booth 40) [www.tartissmart.com]
WSBDC (Booth 67) [www.wsbdc.org]
Whiskey Gap Distillery (Booth 44)

2017 FABREO Expo Booth Map

TRAC Center – Pasco, WA

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

FRIENDS OF FABREO

Artmil Design (Booth 27)
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 7)
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)
Walker Heye Meehan Eisinger, PLLC (Booth 68)
Washington State Department of Agriculture (Booth 24)

EXHIBITORS

Ambrosia (Booth 62)
AprésVin (Booth 82)
Bite Fuel, LLC (Booth 43)
Columbia Valley Family Farms (Booth 38)
Drake’s Meat Rubs (Booth 60)
Eustis/Pyrocom (Booth 39)
EXIM Bank/SBA (Booth 78)
Fresh Picks WA (Booth 61)
Innovation Frameworks (Booth 16*)
LivBar (Booth 59)
Mama Too’s Southern Seasoning (Booth 12)
Milne Fruit Products (Booth 64)
Perry Technical Institute (Booth 37)
Rudy’s Pepperblends (Booth 58)
Sasquatch Sauces (Booth 45)
Seely Family Farm (Booth 16*)
TPG Enterprises (Booth 40)
WSBDC (Booth 67)
Washington Export Group (Booth 69)
Whiskey Gap Distillery (Booth 44)

(* indicates shared booth)

PAVILLIONS

Lamb Weston Startup Pavillion (Booths 43 – 52 and 53 – 62)

  • Ambrosia (Booth 62)
  • Bite Fuel, LLC (Booth 43)
  • Drake’s Meat Rubs (Booth 60)
  • Fresh Picks WA (Booth 61)
  • LivBar (Booth 59)
  • Rudy’s Pepperblends (Booth 58)
  • Sasquatch Sauces (Booth 45)
  • Whiskey Gap Distillery (Booth 44)

Prosser Pavillion (Booths 63 – 66 and 78 – 82)

  • AprésVin (Booth 82)
  • Milne Fruit Products (Booth 64)
  • Prosser Economic Development Association (Booth 63)

Walker Heye Meehan Eisinger PLLC Hong Kong Pavillion (Booths 68 – 72 and 73 – 77)

  • Hong Kong Trade Development Council (Booth 77)
  • Walker Heye Meehan Eisinger, PLLC (Booth 68)
  • Washington Export Group (Booth 69)

FRIENDS OF FABREO

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