IFE’s organisers are promising that no meat and poultry buyer will leave the show disappointed.
Helping visitors get to grips with all that diversity will be new initiative Chef@IFE.
This will enable showgoers to learn all about the latest exciting trends and innovations by seeing products in action.
Two theatres will play host to demonstrations by renowned chefs, including London luminaries Anton Edelmann of Allium and Adrian Searing of Christopher’s.
The show boasts a strong showing from the poultry sector, with a particular emphasis on duck. Cargill Integra and Cherry Valley will both be exhibiting products for this sector, which is going through a period of significant growth.
Tapping into demand for convenience will be Silver Hill Foods, launching a line of easy-to-cook duck meal solutions for retail.
The range features that perennial Chinese favourite, roast half duckling with pancakes and hoisin sauce.
Todd Meat Trading is back at IFE with its poultry, pork and lamb products but be sure to take a look at its new range of chilled beef.
One-time rivals Yorkshire smokeries Bleiker’s and Mackenzies have buried the hatchet to promote their premium smoked meats and fish ranges together.
IFE05 visitors will be the first to see the plans the companies have for the future.
Also from Yorkshire is The Topping Pie Company. Starting out in a butcher’s shop, it has become a nationally respected supplier having scooped gold medals in the Guild of Fine Food Retailers’ Great Taste Awards.
Galbani, meanwhile, will unveil Salamini, a snack-sized tub of real, fresh Italian salami. The 80g pots make a perfect accompaniment to a pint of beer or glass of wine, says Galbani, and an alternative to a packet of crisps. It is also showing its range of cured products.
For the independent retailer, charcuterie producer Fiorucci is launching a package that includes PoS material, promotions, tastings, training and ongoing support.