Research Chefs Association Annual Conference &
Culinology® Expo - March 21, 2012-March 24, 2012

Culinology refers to the blending of culinary arts and food science, and the Research Chefs Association Annual Conference & Culinology Expo is focused on the latest trends. At the trade show, participants will connect with other professionals, watch presentations from leading experts and see the latest technologies.

A keynote speech by Chef Eric Ripert, five in-depth workshops, golf tournament, Culinology competitions and fun run are just a few of the events to experience during this four-day event.

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American Association of Candy Technologists
(Chicago Section) Supplier's Night 2012 - April 9, 2012

The American Association of Candy Technologists is a premier professional group of those individuals dedicated to the advancement of the confectionery industry. Supplier's Night is a great way for manufacturers and suppliers to connect with other professionals and make new connections. This year, the AACT will be having a Chocolate Demonstration by Pam Vieau of Chocolate Inspirations.

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IFT12 Annual Meeting & Food Expo
June 25, 2012-June 28, 2012

The IFT12 Annual Meeting & Food Expo is a great way to learn about the latest food trends, ingredients, products, technologies and more. This year, trade show participants are able to connect with food professionals, including those working in academia and government that are involved in the science and business of food.

Throughout the four-day event, participants will make professional contacts and discover new ideas that will help make their business more successful.

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Minnesota Section IFT Suppliers' Expo
October 30, 2012

This annual expo is a great way for participants to meet with companies dedicated to the food industry and learn more about their products, companies and expertise. Some of the highlights will include demonstrations and a wide variety of networking opportunities.

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Chicago Section IFT Suppliers' Night
November 14, 2012

The Institute of Food Technologists brings together all the diverse disciplines involved in food technology. The Chicago Section is the largest regional section, and the Suppliers' Night event is a great way to learn more from experts in the field. New food ingredients, new flavors and food safety are just a few of the topics available for discussion during the forum. Participants are able to meet with exhibitors and learn more about their companies and their products.

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New! Purefruit™ Monk Fruit Concentrate

Purefruit™ is a 100% natural powdered concentrate made from monk fruit (Chinese luo han guo). Purefruit™ is approximately 150 times sweeter than sugar, and is a unique alternative to sugar and artificial sweeteners. BioVittoria concentrates the sweetest part of the monk fruit to make an ingredient that delivers great-tasting, 100% natural, calorie-free sweetness from pure fruit. The unique sweetness of monk fruit concentrate comes from naturally occurring sweet components in the fruit called mogrosides. In pure form, mogrosides are up to 300 times sweeter than sugar.

Learn more about Purefruit™.