Foodex

Food and Drink exhibitions and shows give the industry at large the opportunity to appreciate the state of the art in different areas and current scientific and technological developments. Campden BRI is taking a leading role in the newly revamped Foodex exhibition that takes place at the NEC in Birmingham on 21-24 March 2010. Daphne Llewellyn-Davies, Events Manager, explains:

"On Monday 22 March, we will have our own event - the Campden BRI Innovation Day. This will bring 9 topical presentations from our annual Campden Day (held each June) to visitors so that they can discover just some of the research that has been undertaken and meet the experts involved. The topics to be covered will include allergens, antioxidants, high pressure and other novel processing systems, and microbiological shelf-life prediction. After each presentation there will be an opportunity for questions, or visitors can come to the Campden BRI Stand at the Food and Drink Expo (Stand Number Q228 ) for a more in-depth discussion. To register for this free event, go to our website at www.campden.co.uk/training/innovation-day.htm."

For further information on the event contact Daphne Llewellyn Davies, d.davies@campden.co.uk +44(0)1386 842040.

Q Guild, the independent butcher's trade body, will be taking over the main event arena at Foodex 2010 on March 23 to stage a major new competition which asks entrants to create a stunning meat display.

The Butchers Display Competition will involve eight teams of two people, one each from the regional areas of the Guild. More may be included if demand for entry is strong. Each team will be given the same cuts of meat, comprising a side of lamb, rump of beef and a leg and loin of pork, although the exact cuts have yet to be finalised, to create a display. Teams will be notified in advance of the cuts to be used.

They will be asked to showcase the craft skills and products of Q Guild butchers by mounting a display of the meats in identical refrigerated counters. All preparation must be done on the day and judges will look for appearance, skills utilised, methods used, presentation, imagination and commercial appeal, as well as wastage.

Each team will be given its own block and preparation tables, mixing bowls, slicers, mincers and weighing scales. But they may bring their own knives, props, marinades and garnishes. Time allowed will be 2 - 3 hours and judges will watch every stage of preparation.

"Our continued strong links with the meat industry are underlined by this new competition," commented Daren Rose-Neale, show manager for Foodex 2010. "Q Guild represents the best independent butchers in Britain and Foodex is all about quality and innovation, so this is an ideal platform for the contest."

A spokesperson for Q Guild announced they will award a biennial trophy to the winning team and offer PR and photo opportunities to demonstrate the skills and imaginative ideas on offer from Britain's independent butchers.

The Foodex arena will play host to several competitions, for meat and other food products, during the show. Full details are available on the show website, as well as information about the strong line up of co-located events. For more information contact: Audrey Fenton E: info@qguildofbutchers.co.uk T: 01738 450443 or visit www.foodex.co.uk