2020 EDITORIAL CALENDAR · Field Independent Processor of the Year Advocating & Educating: Speaking...
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2020 EDITORIAL CALENDAR Month Ad Close Materials Due February April June August October December 1/15 1/17 3/12 3/19 5/13 5/15 7/12 7/17 8/13 8/17 11/11 11/16 Features & Special Reports 2019 Industry Outlook Expansion & Relocation Primer Branding: Standing out in a Crowded Field Independent Processor of the Year Advocating & Educating: Speaking to the Consumer 2021 Consumer Trends Report Product Focus Burgers Veal Ham Turkey Steak European Specialties The burger industry continues to evolve to bring a variety of sizes, blends fresh and frozen patties to the market. Improvements to animal welfare standards have broadened the appeal of veal. Ham’s versatility leads to more consumption opportunities than the holiday dinner table. Creative processors are finding new ways to present and promote turkey. Grass-fed, dry-age, new cuts and branded beef programs: the steak category is continually changing as consumer tastes change. Old-World favorites, like fine Italian charcuterie, French pâté or German sausages, have an audience here as well. Growth Opportunities Product Development Skills Premium Meat Private Labeling/ Co-Packing Restaurant/ Foodservice Relationships Catering Success Strategies Regional Favorites How are the supplies of beef, pork and poultry for the coming year, and what issues may affect them? Grass-fed, free-range and breed-specific meat can help give a product a premium standing. Not everything has to be under your own brand. Working with marketers, retailers and other manufacturers can be lucrative. Working with chefs and chain restaurants can lead to many creative opportunities. For small processors, catering private events can become a big business. Chislic, goetta, and scrapple may not be known nationwide, but they are good sellers in their particular regions. Production Focus: Operations Conveyors & Belting Slicing & Portion Control HPP Foreign Material Detection Interleaving & Stacking Stuffing & Grinding Production Focus: Ingredients Raw Materials Sourcing BBQ Sauces & Seasonings Burger Blends Functional Ingredients Global Flavors for American Consumers Cheese Inclusions How are the supplies of beef, pork and poultry for the coming year, and what issues may affect them? Smoke is crucial to a good BBQ brisket or pork, but the right sauce and rub are critical elements as well. It’s not always about the beef; burgers combined with bacon, mushrooms and other ingredients are gaining popularity. Industry experts discuss the use of ingredients that extend shelf life, enhance food safety or provide some other benefit. Latin American, Indian, East Asian and African foods bring meat companies have a new wealth of flavor options. Meat and cheese go together very well. Processors discuss how to include cheese in a sausage or a meat snack for a new customer favorite. Advertiser Incentives (for 1/2 Page or Larger Display Advertisers in Issue) Buy one ad, get 2nd ad in Feb FREE Lead Advantage Free Sales Leads FREE AAMP Exhibitor Package Lead Advantage Free Sales Leads Lead Advantage Free Sales Leads FREE 1/2 page Corporate Profile Lead Advantage Free Sales Leads Bonus Distribution AAMP Show July 30-Aug. 1 Des Moines, IA Pack Expo Nov. 8-11 Chicago, IL IPPE Show Jan. 28-30 Atlanta, GA
Transcript of 2020 EDITORIAL CALENDAR · Field Independent Processor of the Year Advocating & Educating: Speaking...
2020 EDITORIALCALENDAR
MonthAd Close
Materials Due
February April June August October December1/151/17
3/123/19
5/135/15
7/127/17
8/138/17
11/1111/16
Features & Special Reports
2019 Industry Outlook
Expansion & Relocation Primer
Branding: Standing out in a Crowded Field
Independent Processor of the Year
Advocating & Educating: Speaking to the Consumer
2021 Consumer Trends Report
Product Focus
Burgers Veal Ham Turkey SteakEuropean
Specialties
The burger industry continues to evolve to bring a variety of sizes, blends fresh
and frozen patties to the market.
Improvements to animal welfare standards have broadened the appeal of veal.
Ham’s versatility leads to more consumption
opportunities than the holiday
dinner table.
Creative processors are finding new
ways to present and promote turkey.
Grass-fed, dry-age, new cuts and branded
beef programs: the steak category is
continually changing as consumer
tastes change.
Old-World favorites, like fine Italian
charcuterie, French pâté or German
sausages, have an audience here as well.
Growth Opportunities
Product Development
Skills Premium Meat
Private Labeling/
Co-Packing
Restaurant/ Foodservice
Relationships
Catering Success Strategies
Regional Favorites
How are the supplies of beef, pork and
poultry for the coming year, and what issues
may affect them?
Grass-fed, free-range and breed-specific
meat can help give a product a premium
standing.
Not everything has to be under your
own brand. Working with marketers,
retailers and other manufacturers can
be lucrative.
Working with chefs and chain restaurants
can lead to many creative opportunities.
For small processors, catering private
events can become a big business.
Chislic, goetta, and scrapple may not be
known nationwide, but they are good sellers in their particular regions.
Production Focus: Operations
Conveyors & Belting
Slicing & Portion Control
HPPForeign Material
Detection Interleaving &
StackingStuffing & Grinding
Production Focus: Ingredients
Raw Materials Sourcing
BBQ Sauces & Seasonings
Burger BlendsFunctional
Ingredients
Global Flavors for American Consumers
Cheese Inclusions
How are the supplies of beef, pork and
poultry for the coming year, and what issues
may affect them?
Smoke is crucial to a good BBQ brisket or pork,
but the right sauce and rub are critical elements as well.
It’s not always about the beef; burgers
combined with bacon, mushrooms
and other ingredients are
gaining popularity.
Industry experts discuss the use of ingredients that extend shelf life,
enhance food safety or provide some
other benefit.
Latin American, Indian, East Asian and
African foods bring meat companies have
a new wealth of flavor options.
Meat and cheese go together very well. Processors discuss
how to include cheese in a sausage or a
meat snack for a new customer favorite.
Advertiser Incentives(for 1/2 Page or Larger Display Advertisers in Issue)
Buy one ad, get 2nd ad in Feb FREE
Lead Advantage
Free Sales Leads
FREE AAMP Exhibitor
Package
Lead Advantage
Free Sales Leads
Lead Advantage
Free Sales Leads
FREE 1/2 page
Corporate Profile
Lead Advantage
Free Sales Leads
Bonus Distribution
AAMP Show July 30-Aug. 1 Des Moines, IA
Pack Expo Nov. 8-11
Chicago, IL
IPPE Show Jan. 28-30 Atlanta, GA
DIGITAL ISSUEFebruary April June August October December
AD CLOSE 1/15MATERIAL CLOSE 1/18
AD CLOSE 3/12MATERIAL CLOSE 3/19
AD CLOSE 5/13MATERIAL CLOSE 5/17
AD CLOSE 7/13MATERIAL CLOSE 7/16
AD CLOSE 9/14MATERIAL CLOSE 9/17
AD CLOSE 11/11MATERIAL CLOSE 11/16
MAIN FEATURE
2021 OUTLOOK
2021 OUTLOOK: OPPORTUNITIES AND ISSUES
MAKING LOCALLY SOURCED CONNECT- IONS
FOODSERVICE PROTEIN TRENDS
SUCCESSION PLANNING
INDEPENDENT PROCESSOR OF THE YEAR
MEAT SCIENCE STUDIES & INDUSTRY SUPPORT
SUCCESSION PLANNING & TRAINING
CONSUMER TRENDS REPORT
PRODUCT FOCUS Meat Snacks Beef ACMC Preview Braunschweiger Sausage Deli Meat
INDUSTRY ISSUES
Worker Safety in a COVID world
Inspection Rules & Requirements
The Shortage of Slaughter-houses
Finding/Retaining Employees
Sustainability and the Meat Industry
Humane Handling
PRODUCTION FOCUS - INGREDIENTS
Allergen ControlPeppers & Spices
Salt & Salt Substitutes
Shelf Life Extenders
Using InclusionsSeasonings & Marinades
PRODUCTION FOCUS - OPERATIONS
Freezing/ChillingButchering Tools & Training
Conveyors & Belting
Metal Detection/ X-Ray Detection
Smokehouse Operations
Slicing/Portion Control
ADVERTISER INCENTIVES (FOR 1/2 PAGE OR LARGER DISPLAY ADVERTISERS)
Buy one ad, Get 2nd ad in February FREE
LEAD ADVANTAGE – Free Sales Leads
LEAD ADVANTAGE – Free Sales Leads
AAMP Exhibitor Package
Bonus Distribution/Print Issues: AAMP Show July 15-17 Oklahoma City, OK
LEAD ADVANTAGE – Free Sales Leads
LEAD ADVANTAGE – Free Sales Leads
FREE 1/2 page Corporate Profile
2021 EDITORIALCALENDAR
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