The comprehensive complementary programme of events rounds off your visit to IFFA. These events give you a concentrated overview of the latest trends and developments in your sector.
Competitions at IFFA
The international quality competitions, organised by the German Butchers’ Association (Deutscher Fleischer-Verband – DFV), will be held in the competition zone in the new Hall 12.0. Here all the participating butchers’ businesses can compare themselves and their work at international level in terms of the variety of skills involved and quality of their products. It is not only the cups, medals and certificates that make these competitions attractive. They are also an important tool that butchers can use as a way of checking and improving the quality of their products.
International Competition for Young Butchers from 4 – 5 May
Date: 4 – 5 May 2019
Location: Hall 12.0 D11
Europe’s best young artisan butchers will meet here to compete in various disciplines of the butcher’s trade. The six two-person teams from England, France, Austria, Switzerland, the Netherlands and Germany will all be working under the watchful eye of an international panel of adjudicators. They will have to prepare, amongst other things, some barbecue specialities and a main meat dish, as well as presenting two ready-to-cook products. They must cut the appropriate meat in advance and prepare it. All the competitors have previously qualified in national competitions and will be showcasing their skills on the Saturday and Sunday of the show in the competition zone, organised by the German Butchers’ Association. The German team will be made up from members of the German national team.
Award ceremony: Sunday, 5 May 2019, 7.30 p.m. at the competition zone of DFV / Hall 12.0
International Quality Competition for Sausage on 6 May
Date: Monday, 6 May, 10 a.m.
Location: Hall 12.0 D11
The winner here joins the ranks of the international elite: it is a championship that puts traditional artisan skills under the microscope. Not only will various kinds of raw and cooked sausages for boiling and frying be assessed and rewarded in the competition; other meat products such as corned beef and roast meats will also be adjudicated.
International Quality Competition for Sausage
Trophy presentation: Monday, 6 May 2019, 5 p.m. at the competition zone of DFV / Hall 12.0
International Quality inspection for raw and cooked sausages for boiling and frying
Trophy presentation: Tuesday, 7 May 2019, 5 p.m. at the competition zone of DFV / Hall 12.0
DFV/ AAMP Quality Competition for Sausage and Ham
Award ceremony: Tuesday, 7 May 2019, 2 p.m. at the competition zone of DFV / Hall 12.0
International Quality Competition for Products in Convenience Packaging, Cans and Jars on 7 May
Date: Tuesday, 7 May, 10 a.m.
Location: Hall 12.0 D11
Quality scores particularly highly when it comes to convenience foods. The current IFFA competition has its finger very much on the pulse of the sector and rewards outstanding convenience-food products, which represent an ever more relevant trend. Along with ready-made items such as soups, meatballs and meat roulades, awards will also be offered for tinned and bottled sausage products.
Award ceremony: Tuesday, 7 May 2019, 5 p.m. at the competition zone of DFV / Hall 12.0
Butchers’ training classes show off their skills on 8 May
Date: Wednesday, 8 May, 10 a.m.
Location: Hall 12.0 D11
In teams that each include a trainee butcher and specialist meat salesperson, students will demonstrate their outstanding levels of achievement. Their task will be to prepare and present 20 canapés, together with one barbecue platter and one ready-to-cook product.
Award ceremony: Wednesday, 8 May 2019, 3 p.m. at the competition zone of DFV / Hall 12.0
International Quality Competition for Ham on 9 May
Date: Thursday, 9 May, 10 a.m.
Location: Hall 12.0 D11
Raw and cooked ham from all over the world are the stars in this competition. The display showcases the impressive variety and skill involved in the achievements of national and international artisans.
Trophy presentation: Thursday, 9 May 2019, 3 p.m. at the competition zone of DFV / Hall 12.0
Further information about the competitions of the German Butchers’ Association (Deutscher Fleischer-Verband – DFV) can be found here.
IFFA Forum from 4 - 9 May
Date: 4 - 9 May 2019
Location: Hall 11.1 C40
The IFFA Forum combines expert lectures during the morning with practical examples from exhibitors in the afternoon, and highlighting an important industry trend every day.
On Saturday, the forum will start in the afternoon, focusing on the topic "Food Trends: Ingredients". On Sunday everything in the forum revolves around "butcher’s trade and sales". The fair Monday will be dedicated to the top topic "Production Optimization and Digital Solutions", on Tuesday experts and exhibitors will shed light on the current state of "Food Safety". On Wednesday, May 8, the IFFA Forum will be dedicated to the theme of "Packaging", the final day of the fair, which will be held in the morning, and will be dedicated to "Resource Efficiency". All lectures are in German or English and will be translated simultaneously. The forum is free of charge and open to all trade visitors.
IFFA Kitchen from 4 - 9 May
Date: 4 - 9 May 2019
Location: Galleria 0 A12
Look forward to IFFA Kitchen our production line in live operation. In 2019 the production line is being extended and will show the process of sausage making, packaging and labelling live. The topic of clean-label recipe will also be covered. All finished products are available for immediate tasting afterwards.
Special Exhibition: ‘Trendfleischerei – Butchery Trends’ from 4 - 9 May
Date: 4 - 9 May 2019
Location: Hall 12.0 D29
The ‘Butchery Trends’ in Hall 12.0 will showcase ways in which the butcher’s shop of tomorrow might create and present their product range, so as attract new target groups and ensure loyalty from established customers. Alongside traditional meat and sausage specialities, adapted to today’s tastes and changed eating habits, the selection could well also include products that reflect the current spirit of the age. Creativity and skill are needed to pick up on the trends and implement them with the top quality we associate with artisan work. At the same time, master butchers are also increasingly expected to become experts in nutrition. And they are extending their qualifications as product specialists to become for example ‘meat sommeliers’ - specialists who can advise on wider issues, as well as prepare and sell meat. The special exhibition will also showcase ideas for ways in which a butcher’s shop can react to the enduring trend for the away-from-home market and/or ‘food to go’. The special exhibition is a cooperative venture between the J.A.Heyne School of Butchery Frankfurt, the Frankfurt / Rhine-Main Chamber of Trades, the German Butchers’ Association (DFV), the Central Cooperative of European Butchers (Zentrag) and Messe Frankfurt.
Market Place – the artisan butchers’ rendezvous point at IFFA 2019 from 4 - 9 May
Date: 4 - 9 May 2019
Location: Hall 12.0 D21
Meet colleagues and share experiences: the popular Market Place will again this year be a central rendezvous point for artisan butchers. Chat with your colleagues from the sector in a relaxed atmosphere.
NEW: IFFA Discovery Tours from 4 - 9 May
Date: 4 - 9 May 2019
Meeting Point: Foyer Halle 12.Via Ost (opposite the Info Counter)
Go on a journey of discovery and join one of the thematic tours of the fair to exciting novelties.
For the first time for this year's IFFA, we are offering the "IFFA Discovery Tours" in the fringe program. Guided tours of various topics are offered daily from 4 to 9 May 2019. Participation in the approximately 1,5-hour tour is free of charge for trade visitors.
| Thematic tours | |
|---|---|
Saturday, 4.5.2019
|
2 p.m.: Food Trends - Packaging 4 p.m.: Efficiency of resources |
Sunday, 5.5.2019
|
Noon: Production Optimization and Digital Solutions 2 p.m.: Food Saftey 4 p.m.: Food Trends - Ingredients |
Monday, 6.5.2019
|
Noon: Efficiency of resources 2 p.m.: Food Trends - Ingredients 4 p.m.: Food Trends - Packaging |
Tuesday, 7.5.2019
|
Noon: Food Trends - Packaging 2 p.m.: Efficiency of resources 4 p.m.: Production Optimization and Digital Solutions |
Wednesday, 8.5.2019
|
2 p.m.: Production Optimization and Digital Solutions 4. p.m.: Food Saftey |
Thursday, 9.5.2019
|
Noon: Food Saftey 2 p.m.: Food Trends - Ingredients |