The organisers of the Egg and Poultry Industry Conference (EPIC) have revealed this year’s theme – meeting consumer choice through innovation.
As the chairman of the organising committee, John Cessford, explained, the poultry industry has experienced huge change over many years. Successful poultry producers and companies are those that have embraced this change and adapted.
Consumer behaviour is constantly evolving and, if anything, this evolution has speeded up in recent years. Fashions in food purchases are also changing, as consumers look to exercise their preferences and purchasing power through the products and brands they buy. The range of poultry products be they chicken, turkey, duck or egg based is enormous.
In addition to this, product life cycles are shortening all the time, placing significant demands on organisations and individuals to innovate and bring new ideas to the market for consumers to experience, said Mr Cessford.
Speakers confirmed to date include this year’s president Aled Griffiths, conference chairman James Hook and Simon Twigger, fresh food director at Sainsbury’s.Lloyd Maunder’s Andrew Maunder, William Buchanan of Gressingham Foods and Amanda Cryer of the British Egg Information Service have also confirmed.
The Sunday night White Meat Supper will also run for a second year and as last year will be on first come first served basis.
The conference is being held at the Forest of Arden Hotel, Warwickshire on 2&3 November. For more details or to book your place at the White Meat Supper, contact Peter Sharman on 01400 273 889. For accommodation bookings, please contact the hotel directly on 01676 522 335.