Atlanta plays host to SNAXPO18 with an opening party at the newly opened College Football Hall of Fame.
SNAXPO18 has been revamped to help companies of all sizes and in all stages of their journeys turn their most imaginative ideas into finished products.
According to a recent study by Mintel, 70% of U.S. consumers believe anything can be a snack. In a world like this, it is increasingly challenging for snack companies to stand out from the rest of the products in the grocery store. SNAXPO, being held March 12-14 in Atlanta, offers an opportunity to ensure snack brands have the tools and knowledge to be leaders into the future.
In response to popular demand, SNAXPO will offer more value in less time, with two full days of trade show hours offered midweek, rather than three days running over a weekend.
“Given the accelerating pace of change in the snack industry, we have reengineered the trade show to provide the same number of hours on the show floor while reducing the days from three to two,” said Elizabeth Avery, president and chief executive officer of SNAC International. “In addition, we have moved the entire event off the weekend to help reduce the pressure on our attendees as they seek to achieve a better work-life balance.”
SNAXPO’s networking opportunities will kick off the evening of March 12 with an opening party at the newly opened College Football Hall of Fame in downtown Atlanta. The exhibit hall will take center stage March 13-14, along with expert speakers on snack consumption and retail trends. There also will be networking events to help strengthen relationships between snack leaders from around the world.
“Building on SNAC’s reputation for best-in-class education, we will be enhancing our program with two keynote presentations that will share the latest business intelligence on how to break through in a marketplace that is proliferating with options,” Ms. Avery said.
Educational sessions will help snack makers uncover what consumers of today and tomorrow want from their snacks, where a transforming retail industry is headed, what regulatory issues snack makers need to be aware of and how new ideas and products catch on and go viral, Ms. Avery added.
The exhibit hall will house innovations from every part of the snacking market, from the most efficient machinery to the best new processing solutions, the latest ingredients and most ingenious packaging. SNAXPO also will host the second annual Flavor Pavilion, showcasing the boldest new snack flavors and a grand prize Flavor of the Year Award as voted by attendees. Last year, more than 30 new flavors were sampled during the event.
Additionally, SNAXPO will feature its inaugural innovation area, which will highlight only the newest products (one year or less) in processing/packaging machinery, technologies and seasonings so attendees can easily find the most recent innovations on display.
For more information for SNAXPO and to register, visitwww.snaxpo.com.
