CLFP News
This year’s Expo was an outstanding success, bringing together industry leaders for meaningful connections, thought-provoking panels, and dynamic discussions that are set to shape the future of food processing. From insightful workshops on labor, workplace issues, and regulatory updates, to engaging panels exploring AI, energy, and food waste management, attendees left with valuable insights to drive their businesses forward. The trade show floor was buzzing with innovation and knowledge, as exhibitors showcased the latest advancements in the industry. Lively receptions and networking events—including happy hours and the popular Supplier Host Council Silent Auction—provided the ideal environment for forging new partnerships and strengthening existing ones. A heartfelt thank you to all who attended, exhibited, and sponsored. We look forward to seeing you again next year - February 4 & 5, 2026!
Visit https://www.naylornetwork.com/cfp-nwl/articles/index-v2.asp?aid=867073&issueID=98722 to view the full article online.
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Mark your calendars for the CLFP Annual Board Meeting on May 1 & 2, 2025, set against the stunning backdrop of downtown Napa at the Andaz Hotel. Registration materials and hotel details will be available in early March. *Open only to Board Members and Alternates. Premier SHC Affiliate Members are invited to join the Chair Dinner on May 1 as well as all the events on May 2.
Visit https://www.naylornetwork.com/cfp-nwl/articles/index-v2.asp?aid=867074&issueID=98722 to view the full article online.
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Capitol News
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As many members may recall, Governor Newsom released an Executive Order on January 3, 2025 regarding “ultra processed foods.” Executive Order N-1-25 directs state agencies to make recommendations regarding food dyes, ingredients, and additives to the Governor’s Office by April 1, 2025. The E.O. specifically asks the California Department of Public Health (CDPH), in conjunction with the Office of Environmental Health Hazard Assessment (OEHHA), to provide the Governor’s Office “recommendations . . . to limit the harms associated with ‘ultra-processed foods’ and food ingredients that pose a health risk to individuals.” This could include instituting warning labels on defined foods.
Visit https://www.naylornetwork.com/cfp-nwl/articles/index-v2.asp?aid=867077&issueID=98722 to view the full article online. |
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