Past Events
USDEC marketing programs have been actively driving new and expanded business and innovation opportunities for U.S. cheese, ingredients, and other dairy products. Explore the searchable listing below of past USDEC trade shows, seminars, and key activities that have helped generate interest in U.S. dairy.
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Industry Training Workshops - Bakery
Read MoreMexico City, MexicoAfter finding a receptive audience among makers of indigenous Mexican cheeses and bakers over the past few years, the USDEC Ingredients team has successfully expanded its ingredient workshop series to Mexican frozen dessert manufacturers. The latest frozen dessert workshop took place Feb. 27 at La Michoacana, a large maker of base premix (or, in Spanish, base para helado). For more information, click here.
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USDEC Ingredients Advisory Group (IAG)
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Read MoreUSA (virtual)The IAG meets twice a year, enabling participating members to have a deep dive into ingredients marketing programs and also provide guidance on priorities and areas of focus.
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Dairy Innovation and Outlook Webinar
Read MoreChina (virtual)USDEC is organizing a Dairy Innovation and Outlook Webinar Series which will feature two, one-hour, sessions. The first session (Dec. 7) will feature the 2023 innovation work conducted by the team at Jiangnan University plus winning products from the 5th Annual Student Innovation Competition organized under the USDEC-JU partnership. The second session (Dec.19) will feature Donna Berry, Owner of Dairy & Food Communications, to share real commercial examples of...
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62nd Annual PAFT Convention
Read MoreManila, PhilippinesPhilippines Association for Food Technologists (PAFT) 62nd Annual PAFT Convention, a premier food technology Convention on November 21 - 22 at Novotel Manila Araneta City Philippines.
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Colombia Ingredients Training Workshops
Read MoreMedellin, Eje Cafetero and Valledupar, ColombiaIn collaboration with the Colombian food technology association INTAL, USDEC will conduct three ingredients training workshops for the yogurt and local fresh cheese sectors. Participants from small-to-medium sized Colombian processors will learn through both classroom and hands-on training why and how to use U.S. dairy ingredients to increase efficiency and improve their finished products.
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Permeate Bakery Workshop
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Read MoreShanghai, ChinaUSDEC is collaborating with the China Association of Bakery and Confectionary Industry (CABCI) and Jiangnan University to hold a half-day bakery seminar Nov. 17 in Shanghai. The workshop will focus on demonstrating the uses and benefits of dairy permeates in bakery applications and include presentations of the opportunities and benefits that milk and whey permeate provide in bakery applications, from cost savings to improving the outcome of the final product.
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Japanese Society of Clinical Sports Medicine Annual Meeting
Read MoreYokohama, JapanOn November 11 the Japanese Society of Clinical Sports Medicine is having its 34th Annual Meeting in Yokohama, Japan. USDA's U.S. Agricultural Trade Office (ATO) - Tokyo is sponsoring a one-hour luncheon seminar within this academic meeting to raise awareness of the benefits of U.S. food and agriculture in supporting athletes' health and nutrition needs sustainably.
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Gulfood Manufacturing Trade Show
Read MoreDubai, UAEGulfood Manufacturing is a regional and ingredient-focused food trade event dedicated to the Middle East food and beverage processing sector. Many consider it a must-attend innovation platform and networking opportunity for the Middle East region.
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U.S. Dairy Ingredients Seminar
Read MoreDubai, UAEThis in-person USDEC seminar for a select group of MENA region food and beverage processors. It will also include the opportunity for USDEC members to meet with buyers from these companies.
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Mexico Ingredients Training Workshops
Read MoreAguascalientes, MexicoIn partnership with the Mexican training institute INCALEC and Tec de Monterrey University, USDEC will conduct ingredients training workshops for the bakery and indigenous cheese sectors. Participants from small-to-medium sized Mexican processors will learn through both classroom and hands-on training why and how to use U.S. dairy ingredients - often where they haven't been used before - to increase efficiency and improve their finished products.