News Release Distributed 02/08/13

BATON ROUGE, La. – Value-added processing will be featured at the 2013 Louisiana Food Processors Conference on March 13-14 in Baton Rouge.

“Value-added processing represents one of the most important economic development segments of the Louisiana economy,” said John Finley, head of the LSU AgCenter Department of Food Science.

“The potential for growth is staggering,” Finley said. “Louisiana has one of the most important ports in the nation, and it is the gateway to global markets essential for international trade. The food processing industry is continually evolving.”

Several presentations will focus on foods and obesity and diabetes, and others will address using local ingredients and marketing through social media.

A major purpose of this conference is to provide information on new regulations in the areas of food safety and security, marketing challenges, global trade, required processing training, emerging pathogens and record keeping, Finley said.

The conference is intended for anyone with an interest and stake in the future of the Louisiana food processing industry, including people involved in food processing, food processing support industries and state and federal regulatory agencies as well as entrepreneurs who may be considering a business in food processing.

The conference is a partnership among Louisiana Economic Development, the LSU AgCenter, the Louisiana food processing industry and allied supporters.

Registration is $125 before March 1, 2013. After that date, registration is $135. The conference registration fee includes refreshments at all breaks, a reception on Wednesday, March 13, and a continental breakfast and lunch on Thursday, March 14.

Participants may register online here. More information on the conference and offline registration is available by contacting Ashley Gutierrez at 225-578-5207 or emailing abond@agcenter.lsu.edu.

Companies and organizations may purchase reserved space for tables or booths for exhibiting at the conference. Information is available by contacting Gutierrez.