North America



Poultry industry explores branding beyond buffalo wings during Alltech REBELation

[LEXINGTON, Ky.] – Antibiotic-free chicken nuggets, DHA omega-3 omelets, nutrient-rich turkey subs—the opportunities are infinite for marketing and producing the most versatile protein on the shelf. Poultry industry members will find there is no better time to be in the business during Poultry: Production and Marketing Come Together at the Alltech REBELation, May 17-20 in Lexington, Kentucky, USA.

“With McDonald’s new plan to limit the use of AGPs and Chick Fil-A, Panera and six of the largest United States school districts joining the AGP-free market, we are finding these new niche systems becoming the norm in poultry production,” said Paulo Rigolin, Alltech global poultry sales director and chairperson of the poultry symposium, part of the Alltech REBELation. “This year’s poultry session will not only explore what’s next in supermarket demand but also the latest innovations to improve performance and stay competitive in this new landscape for poultry production.”

Speakers for the Poultry: Production and Marketing Come Together symposium include Colin Powell, former United States Secretary of State; Walter Robb, co-CEO of Whole Foods; and Bob Langert, editor-at-large, Green Biz and retired McDonald’s vice president of sustainability. Poultry symposium topics will include discussions such as:

  • Antibiotics- The Cost: Public perception, trust and hospital-acquired infections. What are the alternatives?
  • Woody Breast: Does nutrition hold the key to overcome meat quality issues?
  • 1.25 Billion Wings: Marketing the most valuable meat for growth.
  • You are in the Agriculture Cycle: Seed-Feed-Farm-Food. Embrace it, select and grow your grains for performance.
  • Omega-3- Fooling the Public? Mass Deception? The true story of DHA. Ignore today; pay tomorrow.
  • What Supermarkets Expect from Poultry Producers: Meeting the needs of food retailers.
  • Poultry Statistics and Measures- What is the Norm?: What are the standard measures for the modern poultry industry?
  • Innovation. More powerful than knowledge: Restoring innovation in the production cycle. The tools are there, but how do we inspire people to use them?
  • The Poultry Industry Look in 2050: Wisdom for the future.

This special symposium is part of the Alltech REBELation, an event exploring innovation, inspiration and world-changing ideas in Lexington, Ky., USA, from May 17-20. Poultry: Production and Marketing Come Together begins on May 18. Pre-conference events include an opportunity to savor the best in brews from across the Bluegrass and around the world at the second annual Alltech Craft Brews and Food Fest on May 16, and tours of Kentucky’s horse farms, bourbon distilleries and other sites are offered on Sunday, May 17, along with an international welcome dinner for all conference attendees.

Registration  for the Alltech REBELation is open now. For more information, or to request an invitation, contact a local Alltech representative, visit www.rebel.alltech.com or email rebelation@alltech.com. Join the conversation on Twitter with #REBELation. 

Digital disruption – are you ready? Alltech REBELation to explore Digital Business

[LEXINGTON, Ky.] – What happens when the virtual world simply becomes the real world? Today, we sleep with our cell phones, our home devices talk to us and sense us, and major companies are making headlines each week as they get hacked. Old business models are being disrupted as the line between the digital and physical is blurred. This brave new world will be examined during the Digital Business symposium at the Alltech REBELation conference in Lexington, Kentucky, USA, from May 17-20.

“Companies used to simply walk to keep up with technology, but today it’s an all-out sprint,” said Tim Arthur, chief information officer at Alltech. “We’re now at a unique place on the digital timeline in which the technology truly has just become a seamless part of life, from grocery shelves using sensors today, to security threats coming through the Internet rather than the skies.”

The Digital Business symposium will gather business experts from around the world – including Stewart Baker, former assistant secretary of the Department of Homeland Security and general counsel of the National Security Agency; John Herlihy, vice president of sales and operations for Google Ireland; John Osborne, general manager of R&D, Kroger; and Stuart Scott, senior vice president, CIO, Tempur Sealy International Inc., for discussions such as:

  • Could Your Company Make Headlines Being Hacked? How secure is secure? Will we ever be able to safeguard against the human factor?
  • Digital Disruption: Are you ready? Orchestrating a change of mindset for the next generation of business.
  • Welcome to your Interactive World: Are you opting-in every time you turn on a device?
  • The Smart Approach to Digital Chaos: Innovation, adaption and integration
  • Bridge the Gap: CMO vs. CIO: Digital business perspectives from CIOs and CMOs.
  • The Internet of Things: Get plugged in: Everything has a sensor now and they are all connected. How will this data be used to drive marketing and business decisions?

This special symposium is part of the Alltech REBELation, an event exploring innovation, inspiration and world-changing ideas in Lexington, Ky., USA, from May 17-20. The Digital Business symposium begins on May 18. Pre-conference events include an opportunity to savor the best in brews from across the Bluegrass and around the world at the second annual Alltech Craft Brews and Food Fest on May 16, and tours of Kentucky’s horse farms, bourbon distilleries and other sites are offered on Sunday, May 17, along with an international welcome dinner for all conference attendees.

For more information, or to request an invitation, contact a local Alltech representative, visit www.alltech.com/REBELation or email rebelation@alltech.com. Join the conversation on Twitter with #REBELation.  

Experts share what keeps them awake at night during Alltech Innovation Day at VIV Asia

[BANGKOK] –Alltech, the global leader in animal health and nutrition, asked industry leaders "What if our nutrition kept pace with today's genetics?" at the Alltech Innovation Day at VIV Asia 2015. More than 100 attendees from 12 countries came together for an afternoon to hear about hot topics in nutrition and listen to experts debate the future of agriculture.

Chaired by Aidan Connolly, Alltech chief innovation officer and vice president of corporate accounts, a panel of experts debated the future of feed, animal and food production over dinner. Kicking off the discussion, Connolly asked, "What keeps you awake at night?" Gordon Butland, director of G&S Agri Consultants, spoke about food supply, food safety and regulations. Philip Wilkinson, executive director of 2 Sisters Food Group, said that campylobacter has been a concern globally, increased milk supply in the EU is causing a sharp drop in milk prices and there is increased competition in the retail sector, where discount stores are stealing market share from the traditional market leaders such as Tesco. Dr. Mark Lyons, Alltech vice president of corporate affairs and head of Greater China, spoke about the changing attitude of consumers, particularly in China where changes are happening more rapidly than the rest of the world. He also spoke about environmental concerns in China, once a low priority but now the number one issue, which will have an impact on farming systems and the supply chain.

The dinner followed an afternoon of informative presentations. Matthew Smith, Alltech vice president Asia Pacific, began the afternoon, asking if he could steal the imagination of the attendees because imagination and innovation are linked together. He said the food industry should listen to Steve Jobs, who aimed to sell dreams, not products. “Alltech's dream is to provide innovation to the farmer, to deliver profitability to the farm and safe, sustainable food to the ever growing population.”

Daniel Graugnard, Alltech nutrigenomics research scientist, shared his enthusiasm for the possibilities within nutrigenomics. He said one of the most exciting areas is nutritional programming, including prenatal nutrition, foetal programming, finishing diets for better feed efficiency and targeted transitional diets.

Connolly focused on the increased pressure facing antibiotic use in agriculture, highlighting McDonald’s recent announcement that they will change the requirements for chicken suppliers, requiring the removal of human antibiotics in the next two years. He spoke about how Alltech's AGP-free program, known as Seed-Feed-Weed, can assist flock performance, lower the risk of wet litter and downgrades and minimise the risk of antibiotic resistance. The company feeds three billion broilers globally using Alltech's antibiotic free programs.

Steve Elliott, Alltech global director of minerals, spoke about five challenges with trace mineral nutrition. He highlighted that minerals can destroy supplemental enzyme activity when exogenous enzymes, such as phytase, are used in rations.  However, this interference is removed when minerals are presented in the Bioplex form. Elliott also spoke about the fifth Alltech heavy metal survey, which showed 30% of the almost 500 samples tested were contaminated with at least one heavy metal above acceptable EU levels for arsenic (As), cadmium (Cd) and lead (Pb), the highest in the history of the survey. Elliot stressed that a total replacement program (TRT) can overcome such challenges associated with traditional inorganic mineral nutrition strategies. The Alltech TRT program has demonstrated performance can be maintained or improved with a lower cost and can be used up to six times lower than commercial levels. Alltech is also using TRT to address meat quality issues, especially woody breast.

Tugrul Durali, Alltech poultry technical manager, Asia-Pacific, spoke about the challenges to finding mycotoxins, including errors in sampling and the complexity of conjugated or masked mycotoxins. He stressed that the best way to manage the risk is through the use of a holistic mycotoxin management program. This includes the use of a proven, broad spectrum mycotoxin adsorbent like Mycosorb A+ in conjunction with a holistic mycotoxin prevention program like MIKO.

“Alltech is showcasing our ability to be the company our industry can count on to provide new ideas, exploring innovations that will reduce feed costs while at the same time, increasing performance and profitability,” said Smith. “We have been delighted to welcome our partners to this forum to discuss key issues and solutions here in Bangkok.”

IFM first year analysis exposes feed digestibility deficiencies, suggests correction strategies

 [LEXINGTON, Ky.] – More than 40 percent of feed samples are suboptimal in terms of digestibility, microbial protein production and fiber digestion rates, according to a one-year analysis at Alltech’s In Vitro Fermentation Model (IFM) laboratory.

IFM is a practical diagnostic tool to evaluate and troubleshoot total mixed rations (TMR) to achieve optimal rumen fermentation and utilization of the feed. In 2014, the IFM Laboratory, located in Brookings, South Dakota, processed more than 400 dairy lactation TMR samples, originating from North America (85 percent) and other dairies from around the world (15 percent).

The evaluation of these samples indicated wide differences among feeds reflecting variability in feeding systems, types of ingredients, and quality of feeds.

“More than 40 percent of the samples had suboptimal fermentation parameters including digestibility, microbial protein production and fiber digestion rates. These are critical factors required to optimize dairy productivity,” said Dr. Kamal Mjoun, research scientist at the Alltech IFM Lab in Brookings. “The interpretation of the IFM profiles allows us to identify the nutritional limitations of a given TMR, such as nutrient/ingredient imbalances, lack of soluble nutrients (carbohydrates and proteins), and forage quality. We can use the data obtained from IFM to suggest practical measures to correct these deficiencies and ultimately improve feed efficiency.”

Using IFM technology, feed samples are incubated within a standardized rumen fluid and buffer system to mimic natural rumen fermentation in an oxygen-free environment. IFM then measures gas production, identifies TMR inefficiencies and provides additional information on the nutritive value of the feed.

As digestion progresses, volumes of fermentation gases such as methane and carbon dioxide are also continuously monitored using an automated system. The Carbon Trust, an organization that measures and certifies the environmental footprint of organizations, supply chains and products, recently verified that IFM is an effective tool for estimating farm-specific enteric methane emission from specific feeds.

In February, Alltech acquired The E-CO2 Project Limited (E-CO2)—a leading provider of on-farm environmental assessments and programs—to strengthen its service offering to livestock producers. Recent environmental assessment work conducted by Alltech on 58 dairy units across Europe has shown just how much farm efficiency improvements can boost profitability, while also reducing the carbon footprint of the enterprise. In the study, carried out utilizing E-CO2 environmental tools, various herd efficiency improvements delivered an extra €238 (270 USD) per cow per year, while also achieving a significant drop in the level of CO2 emitted.

IFM and Alltech E-CO2 will be further discussed during Dairy: Today’s Greatest Business Opportunity, part of Alltech REBELation, an event exploring innovation, inspiration and world-changing ideas in Lexington, Ky., USA, from May 16-20.

Be part of the food revolution at Alltech REBELation

[LEXINGTON, Ky.] –  Today’s global food businesses find it challenging to keep up with the increasingly diverse demands of consumers worldwide. Consumers are digitally adept, enlightened and eager for more nutritious and sustainable food choices. Can the food chain satisfy the appetites of tomorrow’s consumers – potentially feeding a population of nine billion in a sustainable way? Can restaurants survive in this dynamic marketplace? How can your food business build teams to tackle this shifting environment? How will you harness the power and influence of retail dietitians to communicate to consumers? These questions and many more will be explored during The Food Revolution at Alltech REBELation, May 17-20, in Lexington, Kentucky, USA.

“The increasingly diverse demands of today’s highly educated and savvy consumer definitely provide opportunities for the global food industry,” said Nikki Putnam, Alltech registered dietician, nutritionist and chairperson of the Food Revolution symposium, part of Alltech REBELation. “In addition to staying relevant in the ever-evolving food industry, we will discuss crop and animal health and how this has a direct impact on human health, what are the links between nutrition and health, hiring the right people for your food business and being prepared for a food crisis.”

The Food Revolution will feature key industry speakers such as Paul Hill, West Liberty Foods and Damien McLoughlin, UCD Michael Smurfit Graduate Business School. It will present attendees with the opportunity to discuss topics ranging from Engaging the Supermarket to Food Designed for the Individual Customer. The Food symposium topics will include:

  • It's Your Ship: How to design teams that embrace change. How can your business build a better team to engage with the ever changing needs posed by consumers?
  • You are What You Eat:  Are we polluting our land for future generations? What would influence the diet of tomorrow?
  • Nestlé, Danone, Chobani – Innovation in Food Marketing: What are the challenges in marketing food products today?
  • Watching and Monitoring Social Media: How the big food companies keep on top. What can your business learn from their lessons? Who are the social media food influencers?
  • Harnessing the Powerful Influence of Retail Dietitians: From promoting wellness programs, to understanding special diets, retail dietitians are the conduit of health information to consumers. How can your business harness such professionals?
  • Building a Brand When There is No Brand: How can food businesses today build brands in the commodity space? We investigate branding food safety.
  • Engaging the Supermarket: What are the do’s and the don’ts? The French and the Germans went international: how? By following their supermarkets: Carrefour, Aldi and Lidl. The Italians didn’t; we investigate why.
  • Food Designed Just for You: Italian food is loved by everybody but exported by few. Case Study: Eataly, a gourmet Italian supermarket that took a big step adding a store on Fifth Avenue, in New York City.

This special symposium is part of Alltech REBELation, an event exploring innovation, inspiration and world-changing ideas in Lexington, Ky., USA, from May 17-20. The Food Revolution begins on May 18. Pre-conference events include an opportunity to savor the best in brews from across the Bluegrass State and around the world at the second annual Alltech Craft Brews and Food Fest on May 16, and tours of Kentucky’s horse farms, bourbon distilleries and other sites are offered on Sunday, May 17, along with an international welcome dinner for all conference attendees.

Registration  for Alltech REBELation Week is open now. For more information, or to request an invitation, contact a local Alltech representative, visit rebel.alltech.com or email rebelation@alltech.com. Join the conversation on Twitter with #REBELation.       

Kentucky Ale Platoon Pack hits market; limited edition six-pack features Kentucky Blue Ale and Kentucky White Ale

[LEXINGTON, Ky.] – Just in time for March Madness basketball, a new limited edition six-pack has emerged with the spirited colors of blue and white. The Kentucky Ale Platoon Pack from Alltech Lexington Brewing & Distilling Co. will feature two new brews in one pack – Kentucky Blue Ale, an unfiltered, Belgian white ale accented with blueberries, and Kentucky White Ale, an unfiltered Belgian white ale.

Perfect for sipping while watching the heated, intense games of the NCAA tournaments, the brews will only be available in bottles in Kentucky and around the region starting next week and will last for a short time. The brews are 5.3% alcohol by volume (ABV), and the six-pack has a suggested retail price of $9.99.

“In this part of the country, it’s no secret that we bleed blue,” said Matt Cordle, sales manager for Alltech Lexington Brewing & Distilling Co. “So our brewery is pretty pumped to be putting out this one-and-done six-pack of two different Belgian ales. I foresee a big run on these from basketball fans in the area. I’d be thrilled if I went to a watch party and the Kentucky Blue Ale and Kentucky White Ale were filling up the coolers. That’s the goal.”

Kentucky Blue Ale is a blueberry Belgian white ale that features the sweet taste of blueberries, complemented with refreshing citrus notes of coriander and orange peel. Unfiltered for optimal depth of flavor, this twist on a traditional Belgian wheat ale boasts an effervescent, cloudy appearance. Similarly, Kentucky White Ale is a Belgian white ale brewed in the same style with coriander and orange peel, but without blueberries.

The unique six-pack is debuting at an exciting time in the brewery’s history, as the downtown Lexington brewery undergoes a renovation and expansion, with its capacity set to quadruple. Large roof trusses were just lifted atop the brewery building yesterday on the Alltech Lexington Brewing & Distilling Co. campus at the intersection of Maxwell St. and Oliver Lewis Way and now can be seen soaring atop the formerly low-profile roofline. The building is under construction to make room for a new brewhouse, as well as to raise the roof and create two glass walls that will showcase the brewery’s inner workings to passersby. The project is expected to continue into late 2015.

Please follow the Kentucky Ale Facebook page or the Kentucky Ale Twitter for updates on Kentucky Ale Platoon Pack availability across the region as shipments of the six-packs are made.   

Maker’s Mark, Dogfish Head, Stone Brewing leaders head up Alltech REBELation brewing and distilling symposium

[LEXINGTON, Ky.] – A star-studded cast of brewing and distilling experts will step out from their tasting rooms across the country to share their entrepreneurial stories of success at the upcoming Alltech REBELation Brewing and Distilling symposium on May 18-19. The symposium will examine how craft beer has exploded into a global phenomenon, the importance of a good distributor and the economics of returning moonshine to the mountains and boosting the eastern Kentucky economy.

Plus, the craft beer and spirits will flow freely at the second annual Alltech Craft Brews & Food Fest May 16 that will feature craft brews, spirits, and artisan foods from around the globe. Speakers at the symposium will include:

Bill Samuels, Jr. of Maker’s Mark, Loretto, Kentucky – Samuels is a bourbon industry icon, as former president of Maker’s Mark, where he took a little-known regional bourbon and made it one of the world’s most well-known and popular brands. Samuels hails from a family that has been distilling since the 1800s and is a seventh generation bourbon distiller. 

Sam Calagione of Dogfish Head Brewery, Milton, Delaware – Calagione is credited with bringing culinary-inspired, “left-of-center beers” to the American market during a time when few were doing so. He opened Dogfish Head in 1995 as one of the smallest commercial U.S. breweries. Today, the brewery has grown into a 200-person company with a restaurant/brewery/distillery in Rehoboth Beach, a beer-themed hotel on the harbor in Lewes, and a production brewery in Milton, Delaware, selling beer in 31 states. Fast Company Magazine named Calagione one of The 100 Most Creative People in Business in 2011.

Greg Koch of Stone Brewing Co., Escondido, California – Koch is a legend in the craft brewing industry, brewing hoppy, high-alcohol beers such as its flagship Stone IPA before IPAs became the heralded beer style of the craft brewing industry. Stone Brewing was the 10th largest craft brewery in the United States in 2013 and has been on the “5,000 Fastest-Growing Private Companies” Inc. 5000 list for ten years.  

“We are living in a historic chapter of American brewing, with a new craft brewery opening every 16 hours in this country,” said Dr. Pearse Lyons, president and founder of Alltech. “New distilleries are appearing everywhere too, as domestic whiskey sales have soared by 40 percent in the past five years. This clearly is a brave new world for brewers and distillers, one in which the opportunities are everywhere for entrepreneurs willing to seize them. The Alltech REBELation is a celebration of this, and we can’t wait to have these entrepreneurs with us to share their experiences. ”

More topics that will be explored include:

  • A Sleepy Local Phenomenon Goes National and Global – Dr. Pearse Lyons
  • The Crucial Element. The Crucial Partnership - Your Distributor – George Fisher, Cavalier Distributing
  • Eastern Kentucky: How entrepreneurship can catalyze economic progress – Donovan Blackburn, City Manager of Pikeville, Kentucky
  • The China Opportunity – Patrick Lin, beer consultant, China
  • Brewing and Distilling Education

This special symposium is part of Alltech REBELation, an event exploring innovation, inspiration and world-changing ideas in Lexington, Ky., USA, from May 17-20. The Brewing and Distilling symposium begins on May 18.

Pre-conference events include an opportunity to savor the best in brews from across the Bluegrass and around the world at the second annual Alltech Craft Brews and Food Fest on May 16, and tours of Kentucky’s horse farms, bourbon distilleries and other sites are offered on Sunday, May 17, along with an international welcome dinner for all conference attendees.

Registration for the Alltech REBELation is open now for a discounted rate until May 2 at 11:59 p.m. EDT. One-day access passes are available, as are special partner rates. Delegates who are members of ARPAS and AAVSB can also earn CEUs.

The other white meat finds opportunity within crisis during Alltech REBELation

[LEXINGTON, Ky.] –  From producing juicier, healthier, natural meat and getting 40+ pigs per sow to finding new opportunities through supermarket demand, protein market consolidation and the Chinese Smithfield purchase, pork industry members will explore several innovative ways to bring home the bacon during Pork: Is It the Other White Meat? at Alltech REBELation, May 17-20 in Lexington, Kentucky, USA.

“In the past year, the industry has had to react to crises such as PEDv, hidden cameras, food scares and consolidations,” said Jules Taylor-Pickard, Alltech solutions deployment team manager and chairperson of the pork symposium, part of Alltech REBELation. “This year’s pork symposium has a proactive agenda, offering attendees the opportunity to learn how to build a ‘firewall’ for their herds, create supermarket demand and develop a mega protein brand.”

Speakers for the Pork: Is It the Other White Meat? symposium include Mick Sloyan, Agriculture and Horticulture Development Board and British Pig Executive (BPEX); Jerry Thompson, Pig Improvement Company (PIC); and Jim Pettigrew, University of Illinois. Pork symposium topics will include discussions such as:

  • The Other White Meat- Why not pork?: How can we increase pork consumption?
  • Fertility: Look out, Danes!: How can we manage larger litter sizes without compromising the sow? The geneticist’s perspective.
  • PEDv: A loss of millions of pigs – What did we learn?: Is tighter biosecurity enough? How do we build a “firewall” for our herds?
  • Breaking the Sow Barrier- Toward 40 pigs per sow: If the Danes are getting 40+ pigs per sow each year, why not you?
  • Inside Smithfield/Shuanghui: Implications for China - U.S. relations: The Chinese takeover of the largest pork producer in the world.
  • Putting Science to the Test: Using advancements in science to improve profitability through full value pigs.
  • The Rapidly Consolidating Animal Protein Market: What does this mean for pig producers?
  • Building a Protein Brand and Antibiotic-Free Production: The Hatfield Story.

This special symposium is part of Alltech REBELation, an event exploring innovation, inspiration and world-changing ideas in Lexington, Ky., USA, from May 17-20. Pork: Is It the Other White Meat? begins on May 18. Pre-conference events include an opportunity to savor the best in brews from across the Bluegrass and around the world at the second annual Alltech Craft Brews and Food Fest on May 16, and tours of Kentucky’s horse farms, bourbon distilleries and other sites are offered on Sunday, May 17, along with an international welcome dinner for all conference attendees.

Registration  for Alltech REBELation is open now for a discounted rate until May 2 at 11:59 p.m. EST.

For more information, or to request an invitation, contact a local Alltech representative, visit www.alltech.com/REBELation or email rebelation@alltech.com. Join the conversation on Twitter with #REBELation.       

To build a brand or kill a brand? Alltech REBELation to explore ‘Marketing for Business Growth’

[LEXINGTON, Ky.] – It’s a new era of marketing in which even Super Bowl commercials have traded laughs for social purpose messages, innovation has flipped on its head and is driven by consumers, and customer experience is worth much more than products. These themes and more will be explored during the Marketing for Business Growth symposium at the Alltech REBELation conference in Lexington, Kentucky, USA, from May 17-20.

The main session of the Alltech REBELation will also feature marketing guru Jim Stengel, former global marketing officer of Procter & Gamble and Advertising Age marketing “Power Player” for four years. In 2005, he was also recognized as “Grand Marketer of the Year” by Brandweek magazine.

The dynamic marketing-themed symposium will focus on real-life scenarios, with Mary Shelman, director of Harvard Business School’s agribusiness program, examining why Coca-Cola has moved into the milk business and how a commodity like milk can be branded.

LEGO’s path to brand revival will be discussed in a talk from Damien McLoughlin, professor at University College Dublin Michael Smurfit Graduate Business School, focusing on how this beloved toy company reinvented itself to its recent naming as the world’s most powerful brand.

“In today’s world, it’s all about rebelling and rebuilding,” McLoughlin said. “It’s both scary and fascinating that a 65-year-old company like LEGO that was a beloved staple of childhood for so many across the world nearly went bankrupt just 10 years ago. Now, it’s very much back on top in terms of sales, profits and innovation. So how did its leaders develop a sense of urgency, garner a new philosophy and develop a much tighter focus? How did this bring them the success they are once again enjoying today?”

Eric Gregory, president of the Kentucky Distillers’ Association will discuss how the Kentucky Distillers’ Association was able to come together to brand a commodity with the Kentucky Bourbon Trail® tour, now a booming tourist attraction rivaling the legendary vineyards of Napa Valley.

Along with these topics, the Marketing for Business Growth two-day symposium will also explore:

  • The Power of Purpose: An Unstoppable Dynamic of Business + Social Purpose in the 21st Century, Carol Cone, Edelman PR
  • Principles of Innovation: A story of planned abandonment, Peter Gandolfo, Drucker Institute
  • Next Generation Sponsorship: Getting Closer to the Customer, Catherine Keogh, Alltech
  • Risky Business: Your Brand in a Social World, David Wescott, Wescott Strategic Communications

This special symposium is part of Alltech REBELation, an event exploring innovation, inspiration and world-changing ideas in Lexington, Ky., USA, from May 17-20. The Marketing for Business Growth symposium begins on May 18.

Pre-conference events include an opportunity to savor the best in brews from across the Bluegrass and around the world at the second annual Alltech Craft Brews and Food Fest on May 16, and tours of Kentucky’s horse farms, bourbon distilleries and other sites are offered on Sunday, May 17, along with an international welcome dinner for all conference attendees.

Registration for the Alltech REBELation is open now for a discounted rate until May 2 at 11:59 p.m. EST. Delegates who are members of ARPAS and SMPS can earn CEUs.

For more information, or to request an invitation, contact a local Alltech representative, visit www.alltech.com/REBELation or email rebelation@alltech.com. Join the conversation on Twitter with #REBELation.       

Make a dent in the beef universe at Alltech REBELation

[LEXINGTON, Ky.] –  From the reputable Omaha Steaks and Kentucky Proud burgers to the acclaimed Argentinean sirloin and traditional Irish grass-fed brisket, beef industry members will be offered a full menu of global perspectives at Beef: Its Future at Alltech REBELation, May 17-20 in Lexington, Kentucky, USA.

“As the economy of developing nations grows stronger, the global demand for beef products will escalate. The question is when those countries are ready to spend more money on protein, will we, as an industry, be able to deliver?” said Geoff Frank, Alltech North America sales director and chairperson of the beef symposium, part of Alltech REBELation. “During this year’s beef symposium, we will push the envelope for ranchers, feedyards and retailers alike to initialize conversation on topics that will truly impact the global beef industry and change the way we market red meat to consumers.”

Beef: Its Future will feature key industry leaders such as Dan Glickman, Former U.S. Secretary of Agriculture; Former Congressman (D-KS); Senior Fellow at the Bipartisan Policy Center; Jerry O’Callaghan, Director of Investor Relations, JBS; and Bob Langert, Vice President of Corporate Social Responsibility & Sustainability, McDonald’s, and will examine topics ranging from the global export market and recent spike in calf prices to risk management and the opportunity for branded beef programs. Beef symposium topics will include:

  • China- From white to red: Traditionally a pork/duck market, the Far East is now opening up to Australian beef? Why not U.S. beef?
  • Meat and Inorganic Minerals:  The case for feeding minerals as nature intended.
  • The Sustainable Beef Evolution: A transformative moment for the global beef industry and their stakeholders.
  • Beef Prices and Financial Management: The growth of Internet cattle sales. Financial management at the farm level: How to make the right choices for your operation.
  • Marketing Program Nutrition: Managing the transition animal from milk to feedlot for profitability. How does grass fed compare to Australian prime?
  • Auditing your Farm: What’s your carbon footprint? Can we harness this wasted power to become energy independent?
  • The JBS Story: A small Brazilian company with a plan to become the biggest and the best. The implementation, the success and the pitfalls of that plan.

This special symposium is part of Alltech REBELation, an event exploring innovation, inspiration and world-changing ideas in Lexington, Ky., USA, from May 17-20. Beef: Its Future begins on May 18. Pre-conference events include an opportunity to savor the best in brews from across the Bluegrass and around the world at the second annual Alltech Craft Brews and Food Fest on May 16, and tours of Kentucky’s horse farms, bourbon distilleries and other sites are offered on Sunday, May 17, along with an international welcome dinner for all conference attendees.

Registration  for Alltech REBELation is open now for a discounted rate until March 7 at 11:59 p.m. EST.

For more information, or to request an invitation, contact a local Alltech representative, visit www.alltech.com/REBELation or email symposium@alltech.com. Join the conversation on Twitter with #REBELation.       

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