Meat + Poultry - February 2006 - 47
Meat Conference
of Washington, D.C.
This year's conference will be held
March 12 to 14, 2006, at the Gaylord
Texan Resort and Conference Center,
in Grapevine, Texas, a Dallas suburb.
Two keynote speakers-Harold
Lloyd, president of Harold Lloyd Presents, and Phil Lempert, a food trends
expert and correspondent on NBC's
"The Today Show"-are expected to
Fresh Sausage
Made Easy
With Natural Casings
Portions to Exact Weight
Cuts to Precise Length
◆
◆
PLS 115 AL System
1
+
I
I
'L
PLS115 AL SYSTEM
For equal length, precise
weights and reliable cutting for
natural or collagen casing
The PLS115 system incorporates a VF Vacuum Filler
with full Monitor Control. The system has been
designed with many unique features for the
production of sausage in natural or collagen casing
in equal lengths with cutting for single or multiple
sausages. The system uses the very latest
technology including our Monitor Control to
synchronize all the various functions. This
guarantees high production, up to 500 portions
per minute, and superb product defintion with the
minimum staff, as the system requires only one
operator. Equal length, exact weight and reliable
cutting - ideal for natural casing applications.
be big draws at this year's conference,
which brings together both meat and
poultry retailers and suppliers. Lloyd,
with experience as the leader of a retail organization and an author of "It's
About Time, A Time Management
Tool Chest for Retailers," will share
his 10 qualities all great leaders seem
to possess and how one can apply them
to his or her personal and professional
life. He offers real world knowledge
and the ability to help others see easy
paths to improvement.
Lempert will be the second featured
presenter, closing the conference.
Lempert has made a career out of scrutinizing consumer attitudes and analyzing how they will impact food trends.
His presentation, "Building Customer
Loyalty," will focus on how to determine what's going on in the minds of
consumers now and what they will be
thinking, wanting and purchasing in
the future.
In its 13th year, the conference attracts more than 700 people from the
meat, poultry and retail sectors. Its
agenda examines the hottest trends,
from ethnic marketing to flavor innovation, pressing public policy issues
in areas like nutrition and labeling,
and offers training in key areas like
crisis management and media relations.
Ar
handtmann
h
andtmann
Ideas for the future.
handtmann Inc.
handtmann Canada Ltd.
1692 Barclay Blvd
Buffalo Grove, IL 60089-4523
Phone 847-808-1100 Fax 847-808-1106
www.handtmann.com
654 Colby Drive,
Waterloo Ont. Canada, N2V1A2
Phone 519-725-3666 Fax 519-746-0803
For more information, see Page 65
Photo courtesy of A.M.I.
50
I
MEAT&POULTRY
I
February 2006
I
www.MEATPOULTRY.com
http://www.handtmann.com
http://www.MEATPOULTRY.com
Meat + Poultry - February 2006
Table of Contents for the Digital Edition of Meat + Poultry - February 2006
Contents
Meat + Poultry - February 2006 - 1
Meat + Poultry - February 2006 - 2
Meat + Poultry - February 2006 - 3
Meat + Poultry - February 2006 - Contents
Meat + Poultry - February 2006 - 5
Meat + Poultry - February 2006 - 6
Meat + Poultry - February 2006 - 7
Meat + Poultry - February 2006 - 8
Meat + Poultry - February 2006 - 9
Meat + Poultry - February 2006 - 10
Meat + Poultry - February 2006 - 11
Meat + Poultry - February 2006 - 12
Meat + Poultry - February 2006 - 13
Meat + Poultry - February 2006 - 14
Meat + Poultry - February 2006 - 15
Meat + Poultry - February 2006 - 16
Meat + Poultry - February 2006 - 17
Meat + Poultry - February 2006 - 18
Meat + Poultry - February 2006 - 19
Meat + Poultry - February 2006 - 20
Meat + Poultry - February 2006 - 21
Meat + Poultry - February 2006 - 22
Meat + Poultry - February 2006 - 23
Meat + Poultry - February 2006 - 24
Meat + Poultry - February 2006 - 25
Meat + Poultry - February 2006 - 26
Meat + Poultry - February 2006 - 27
Meat + Poultry - February 2006 - 28
Meat + Poultry - February 2006 - 29
Meat + Poultry - February 2006 - 30
Meat + Poultry - February 2006 - 31
Meat + Poultry - February 2006 - 32
Meat + Poultry - February 2006 - 33
Meat + Poultry - February 2006 - 34
Meat + Poultry - February 2006 - 35
Meat + Poultry - February 2006 - 36
Meat + Poultry - February 2006 - 37
Meat + Poultry - February 2006 - 38
Meat + Poultry - February 2006 - 39
Meat + Poultry - February 2006 - 40
Meat + Poultry - February 2006 - 41
Meat + Poultry - February 2006 - 42
Meat + Poultry - February 2006 - 43
Meat + Poultry - February 2006 - 44
Meat + Poultry - February 2006 - 45
Meat + Poultry - February 2006 - 46
Meat + Poultry - February 2006 - 47
Meat + Poultry - February 2006 - 48
Meat + Poultry - February 2006 - 49
Meat + Poultry - February 2006 - 50
Meat + Poultry - February 2006 - 51
Meat + Poultry - February 2006 - 52
Meat + Poultry - February 2006 - 53
Meat + Poultry - February 2006 - 54
Meat + Poultry - February 2006 - 55
Meat + Poultry - February 2006 - 56
Meat + Poultry - February 2006 - 57
Meat + Poultry - February 2006 - 58
Meat + Poultry - February 2006 - 59
Meat + Poultry - February 2006 - 60
Meat + Poultry - February 2006 - 61
Meat + Poultry - February 2006 - 62
Meat + Poultry - February 2006 - 63
Meat + Poultry - February 2006 - 64
Meat + Poultry - February 2006 - 65
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
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