90 th Annual Conference May 5-7, 2010 Fairmont Empress Hotel 721 Government Street Victoria, British Columbia Victoria Conference Centre 720 Douglas Street Victoria, British Columbia
90th Annual Conference May 5-7, 2010 Fairmont Empress Hotel 721 Government Street Victoria, British Columbia
Victoria Conference Centre 720 Douglas Street Victoria, British Columbia
CONFERENCE INFORMATION
BADGES
A name badge is required for admittance to conference sessions and meals. White badge: Full conference registration.
Includes admission to all breakout sessions on Thursday (Sales & Marketing, Operations, Technical Symposium); general sessions on Friday; and all meals (Wednesday: Product Tasting Reception & Tech Fair, Thursday: Luncheon, Wine & Cheese, Banquet, Friday: Breakfast and Buffet Lunch).
Blue badge: Product Tasting Reception & Tech Fair, Banquet registration. Includes admission to either the Product Tasting Reception & Tech
Fair of the Thursday banquet, as indicated on badge. Yellow badge: Partners Program registration.
Includes admission to the social functions planned for the Partners on Thursday and Friday; and all meals (Wednesday: Product Tasting Reception & Tech Fair, Thursday: Partners Breakfast and Lunch and Banquet, Friday: Breakfast and Buffet Lunch).
EVALUATION FORMS
Participants are encouraged to submit their evaluation forms to a Canadian Meat Council staff member by Friday, May 7 at noon to be eligible for the grand prize. PRESENTATIONS
Conference presentations will be available on the Canadian Meat Council website following the Annual Conference (www.cmc‐cvc.com). WIRELESS INTERNET ACCESS
The Canadian Meat Council is pleased to offer complimentary wireless internet access to all conference delegates. Access code: CMC2010. CONFERENCE PLANNING COMMITTEE
Members of the Conference Planning Committee: Brian Nilsson, Chair (XL Foods Inc.) Parthiban Muthukumarasamy, Technical Symposium Chair (Canadian Food Inspection Agency) Dave Gregory, Operations Chair (Maple Leaf Consumer Foods) Robert Serapiglia, Sales & Marketing Chair (Beef Information Centre) Kenneth Annamalai (Freybe Gourmet Foods) Tim Brochu (Tri‐Meats) Barry Glotman (West Coast Reduction Ltd.) David Hamill (Winpak Ltd.) Mark Hennig (Viscofan Canada) Scott McQuay (Viscofan Canada) Winnie Mui (Freybe Gourmet Foods) Arie Nuys (Delft Blue) Yemi Ogunrinola (Vantage Foods) Linda Saucier (Université Laval)
CONFERENCE SPONSORS
GOLD SPONSORS
SILVER SPONSORS
BRONZE SPONSORS
9:30 am ‐ 9:45 am
Welcoming Address
Brian Nilsson, Conference Chair, XL Foods Inc. Jim Laws, Executive Director, Canadian Meat Council Steve Morin, President, Canadian Meat Council Heather Bruce, President, Canadian Meat Science Association
WEDNESDAY, MAY 5, 2010
THURSDAY, MAY 6, 2010
9:30 am ‐ 10:30 am GENERAL SESSION
Room: Salon A, Victoria Conference Centre Chair: Brian Nilsson
7:00 pm ‐ 10:00 pm PRODUCT TASTING RECEPTION & TECH FAIR
Room: Crystal Ballroom/Palm Court, Fairmont Empress
CONFERENCE AGENDA
Product Tasting Reception Exhibitors: Beef Information Centre Griffith Laboratories Limited Freybe Gourmet Foods/Gridpath Solutions Inc. Viscofan Canada Inc. Tech Fair Exhibitors: 3M Canada Food Safety bioMérieux Canada Ltd. Design Label Systems Dupont Qualicon Griffith Laboratories Limited Freybe Gourmet Foods/Gridpath Solutions Inc. Marel Food Systems PURAC America
11:00 am ‐ 12:00 pm BREAKOUT SESSIONS
SALES & MARKETING Room: Salon A, Victoria Conference Centre Co‐chairs: Ray Price, Robert Serapiglia
Consumer Trends Marion Chan, Principal, TrendSpotter Consulting Understand the new realities of today's consumer and the impact on their food and meal preparation choices. Ms. Chan will address topics such as the environment, social media, and health to bring to light the opportunities available in our constantly evolving world. Change is one of the greatest opportunities in business to become a leader, or take new directions.
OPERATIONS Room: Sidney Room, Victoria Conference Centre Co‐chairs: David Hamill, Scott McQuay
Lessons Learned From Recent Food Safety Outbreaks Shawn Stevens, Attorney, Gass Weber Mullins LLC Learn about emerging trends in outbreak investigation, gain insight into the causes and consequences of recent high‐profile outbreaks, obtain perspective on lessons learned from the media, regulators and trial attorneys, and learn how to
best position your company (from a food safety and liability standpoint) to anticipate future problems, reduce exposure, and react appropriately when a crisis does indeed occur.
10:30 am ‐ 11:00 am COFFEE BREAK TECHNICAL SYMPOSIUM POSTER SESSION
Room: Prefunction 2A, Victoria Conference Centre
9:45 am ‐ 10:30 am
Canadian Meat Council/American Meat Institute Panel
Jim Laws, Executive Director, Canadian Meat Council Steve Morin, President, Canadian Meat Council Patrick Boyle, President & CEO, American Meat Institute Hear from the industry and association leaders in Canada and the USA on current and emerging issues affecting the meat industry.
1:30 pm ‐ 2:15 pm BREAKOUT SESSIONS
TECHNICAL SYMPOSIUM Room: Salon C, Victoria Conference Centre Co‐chairs: Parthiban Muthukumarasamy, Daphne Nuys‐Hall
Challenges of Sodium Reduction in Processed Meat Products Dr. Joseph Sebranek, Professor, Iowa State University Salt (NaCl) is a major source of sodium in processed meats and is an essential ingredient for most processed products. Reducing sodium by reducing salt content will require compensatory adjustments. The adjustments may require multiple changes and/or a systems approach for compensation of reduced sodium (salt) content of processed meats.
CMSA Scholarships: Pork donated by: Mr. Alain Doyen and Mr. Eric Pouliot Donald’s Fine Foods ICoMST 2012
Entertainment: Comedian Roman Danylo
12:00 pm ‐ 1:30 pm LUNCHEON
Room: Salon B, Victoria Conference Centre Chair: Brian Nilsson
OPERATIONS Room: Sidney Room, Victoria Conference Centre Co‐chairs: Don Davidson, Scott McQuay
Management Commitment to Food Safety: Panel Discussion James Maitland, Plant Manager, Maple Leaf Consumer Foods Claudette Pshebniski, Director of Technical Services, Santa Maria Foods ULC Peter Stein, Director of Quality Assurance and Food Safety, Piller Sausages & Delicatessens Ltd. A panel discussion on the challenges and opportunities inherent in food safety management, including pathogen control; environmental sustainability; and the implementation of new food safety measures.
SALES & MARKETING Room: Salon A, Victoria Conference Centre Co‐chairs: Fred Jaques, Robert Serapiglia
Branding Strategy Update Glenn Brand, CEO, Beef Information Centre Anita Ivanauskas, Pork Marketing Canada How to niche your product in a competitive market through the use of branding; its impact to the retailer and the end consumer.
2:45 pm ‐ 3:30 pm BREAKOUT SESSIONS
SALES & MARKETING Room: Salon A, Victoria Conference Centre Co‐chairs: Arnold Drung, Robert Serapiglia
Product Diversification within the Retail Meat Case Ken Clark, General Manager Fresh, Overwaitea Food Group Marketing opportunities to deliver value to consumer through innovations in an established category. Ready to cook, ready to serve, value added. Health benefits, nutrition, value proposition.
TECHNICAL SYMPOSIUM Room: Salon C, Victoria Conference Centre Co‐chairs: Parthiban Muthukumarasamy, Michael Shea
Canadian Meat Science Association and Canadian Meat Council Scholarship Recipients: Presentations
Alain Doyen (Université Laval) Canadian Meat Science Association/ Percy Gitleman Memorial Scholarship Production of natural antimicrobial protein molecules using electrodialysis and ultrafiltration membrane (EDUF) and replacement of synthetic food additives in meat products. Eric Pouliot (Université Laval) Canadian Meat Council Associate Members Scholarship Optimizing tenderness of lamb meat: Understanding and utilizing postmortem events and processes.
2:15 pm ‐ 2:45 pm COFFEE BREAK TECHNICAL SYMPOSIUM POSTER SESSION
Room: Prefunction 2A, Victoria Conference Centre
OPERATIONS Room: Sidney Room, Victoria Conference Centre Co‐chairs: Conrad Huber, Scott McQuay
Industry Perspective on High Pressure Processing (HPP) Mike Billig, Director of Marketing, Gridpath Solutions Inc. Colin Farnum, Senior Director, Innovation and New Technologies, Maple Leaf Consumer Foods
Industry perspective on high pressure processing. Data will be presented to illustrate its technical operation and to demonstrate its benefits as a bactericidal treatment against Listeria monocytogenes in some specific meat systems.
4:00 pm ‐ 4:45 pm BREAKOUT SESSIONS
TECHNICAL SYMPOSIUM Room: Salon C, Victoria Conference Centre Co‐chairs: Parthiban Muthukumarasamy, Michael Shea
Research Developments in Pathogen Reduction during Slaughter and Meat Processing
Dr. Colin Gill, Research Scientist, Agriculture and Agri‐Food Canada Studies relating to the improvement of control over Escherichia coli 0157:H7 in beef carcasses, cuts, and trim, and Listeria monocytogenes on processed meats, that have been reported during the past five years will be discussed.
OPERATIONS Room: Sidney Room, Victoria Conference Centre Co‐chairs: Francis Labrecque, Scott McQuay
In Plant Food Safety 101 ‐ Operations Understanding the Science Dr. Linda Saucier, Professor, Université Laval Bacteria are ubiquitous in nature and can be found in even the harshest environments. But what makes them so difficult to control in the meat processing environment? This presentation will address concepts such as the bacterial stress response, microflora management, microbial void, and competitive exclusion, to better understand our enemy in order to better control it.
SALES & MARKETING Room: Salon A, Victoria Conference Centre Co‐chairs: Greg Whalley, Robert Serapiglia
Product Innovation Lawrence Hawkins, Director of Purchasing & Food Development, abc Country Restaurants Inc. How to further differentiate and deliver value to new product initiatives to deliver success to the menu beyond the traditional product offerings.
TECHNICAL SYMPOSIUM Room: Salon C, Victoria Conference Centre Co‐chairs: Parthiban Muthukumarasamy, Daphne Nuys‐Hall
Advancements and Future of Research on Structure and Quality of Meat
Dr. Peter Purslow, Professor, University of Guelph Meeting consumer demands for consistently high meat quality continues to be a major issue for the meat industry. This presentation will highlight some of the research on production issues, from genomics to animal behaviour management, and
post‐production techniques, such as CT and NIR measurements, that are applied to improve understanding and predictive control of meat quality.
3:30 pm ‐ 4:00 pm COFFEE BREAK TECHNICAL SYMPOSIUM POSTER SESSION
Room: Prefunction 2A, Victoria Conference Centre
FRIDAY, MAY 7, 2010
7:00 pm ‐ 10:00 pm BANQUET
Room: Crystal Ballroom/Palm Court, Fairmont Empress Chair: Steve Morin
6:30 pm ‐ 7:00 pm COCKTAIL
Room: Tea Lobby, Fairmont Empress
4:45 pm ‐ 5:30 pm TECHNICAL SYMPOSIUM POSTER SESSION /WINE & CHEESE RECEPTION
Room: Prefunction 2A, Victoria Conference Centre
8:30 am ‐ 10:00 am GENERAL SESSIONS
Room: Salon B&C, Victoria Conference Centre Chair: Brian Read
7:30 am ‐ 8:30 am BUFFET BREAKFAST
Room: Salon A, Victoria Conference Centre
Presentation of Honourary Membership: Beef donated by: Mr. William Mulock XL Foods Inc. 2010 President’s Award: Mr. Jack Pemberton Introduction of New Canadian Meat Council President: Mr. Brian Read Introduction of Canadian Meat Council Board of Directors Entertainment: Cultural Celebration of Victoria through Dance
8:30 am ‐ 9:00 am
Keynote Speaker: Address from the Minister of Agriculture Honourable Gerry Ritz, Minister of Agriculture and Agri‐Food and Minister for the Canadian Wheat Board An update on Canada’s agriculture and agri‐food initiatives and an opportunity for dialogue with Canada’s Minister of Agriculture.
9:00 am ‐ 9:45 am
Meat Industry Competitiveness Update Bill Cordingley, Managing Director, Head of Food & Agribusiness Research and Advisory, Americas, Rabobank Rabobank, an international finance service provider with a focus on the food and agriculture businesses, will provide a financial outlook for the meat industry.
1:00 pm CONFERENCE ADJOURNMENT
9:45 am ‐ 10:15 am COFFEE BREAK
Room: Prefunction 2A, Victoria Conference Centre
10:15 am ‐ 12:00 pm GENERAL SESSIONS
Room: Salon B&C, Victoria Conference Centre Chair: Scott Entz
12:00 pm ‐ 1:00 pm BUFFET LUNCH
Room: Salon A, Victoria Conference Centre
10:15 am ‐ 11:00 am
Olympic Reflections Charmaine Crooks, Olympian Charmaine Crooks will speak of her experiences as a summer Olympian, a representative on the International Olympic Com‐mittee, and as a member of the Vancouver Olympic Committee Bid team and Organizing Committee.
Meats donated by: Freybe Gourmet Foods
11:00 am ‐ 11:45 pm
The Paradox of Progress: Is That All There is? Neil Reynolds, The Globe and Mail The poorer we were, the less help we needed from government and the more independent we were. The richer we got, the more government we got ‐ and the less independent we be‐came. What's next? More ‐ much more ‐ of the same.
11:45 am ‐ 12:00 pm
2011 Annual Conference A preview of the Canadian Meat Council’s 91st Annual Conference, to be held May 4 ‐ 6, 2011 at the Halifax Marriott Harbourfront Hotel in Halifax, Nova Scotia.
VENUE FLOOR PLANS VICTORIA CONFERENCE CENTRE:
FAIRMONT EMPRESS:
2A
2010-2011 CALENDAR OF EVENTS 2010: Western Golf Tournament
July 16, 2010 Kananaskis Country Golf Course Kananaskis, Alberta Sheep’s Head Fishing Derby
August 13, 2010 Port Credit, Ontario Canadian Meat Invitational Golf Tournament
September 10, 2010 Deer Creek Golf Course Ajax, Ontario Canadian Meat Council Technical Symposium
September 30 ‐ October 1, 2010 Sheraton Gateway Hotel Toronto, Ontario Compliance Verification System, Sanitation and
Food Safety Enhancement Program Workshops Fall 2010 2011: 91st Canadian Meat Council Annual Conference
May 4‐6, 2011 Halifax Marriott Harbourfront Hotel Halifax, Nova Scotia
For more information on these events, please contact the Canadian Meat Council:
305‐955 Green Valley Crescent, Ottawa, ON K2C 3V4
Tel: 613‐729‐3911; Fax: 613‐729‐4997 Email: info@cmc‐cvc.com
www.cmc‐cvc.com