Ice Cream & Cultured Innovation Conference

Overview

The Ice Cream & Cultured Innovation Conference is the premier event for makers of ice cream, frozen desserts, yogurt, cottage cheese, sour cream, dips, and spreads, focusing specifically on innovations in research, technology, and emerging market trends across these categories. Attendees will also gain insights into food safety, labeling, and regulations that shape the industry, while engaging in dynamic discussions on technical and practical processing issues.

This conference is a must-attend for those looking to stay ahead of the curve, offering hands-on sessions, product tastings, and unparalleled networking opportunities. Don’t miss the Innovative Flavor and Product Competitions, where the latest in upcoming ice cream flavors, inclusions, novelties and cultured dairy products are celebrated.

Whether you're focused on ice cream or cultured dairy, this conference is designed to inspire and equip professionals with the knowledge and connections needed to drive innovation in their products and processes.

Who Should Attend?

All professionals in ice cream, cultured, frozen dessert technology – including plant managers, regulatory compliance personnel, research and development professionals, and quality assurance staff – will gain new insights, ideas, and solutions by attending the conference. Suppliers to the ice cream and cultured dairy industries are also encouraged to attend.

The 2026 conference will be held from April 14-15 in Naples, FL at the The Ritz-Carlton Naples, Tiburón.

Agenda

*All Times Eastern Print Agenda

April 14, 2026	Event	Speaker	Location
8:00am - 8:30am	Breakfast Sponsored By:
8:30am - 8:45am	Welcome Remarks
8:45am - 9:30am	Opening General Session - Driving Consumer Interest in Cultured and Frozen Dairy for Health and Wellness
	The global dairy industry is evolving at a rapid pace, with processors responding to consumers’ health and wellness goals and needs. While protein continues to be a big part of the buzz, other nutrients and functional ingredients are gaining traction. There is a lot to learn from countries that are on the cutting-edge of dairy product innovation, including marketing the cultured dairy and frozen desserts that play in the personalized nutrition space. This includes dairy products designed for life stage, day parts and more. With these products, packaging also plays an important role to deliver sufficient doses of beneficial nutrients. And, of course, health and wellness includes little treats and tasty luxuries that feed the mind and bring joy. This session will explore innovations from around the world and how brands are keeping cultured dairy and frozen desserts relevant to today’s curious and mindful consumers.
9:30am - 10:15am	General Session - The Future of Expertise in Dairy Manufacturing
	The dairy manufacturing industry simultaneously faces a shrinking pool of skilled human operators and rapidly evolving machine capabilities. In this session, we’ll explore a fundamental question — where will expertise truly reside in the factories of the future? With people, or with machines? We’ll dive into the core principles of backward and forward-thinking design philosophies for machines and plants. Should we design based on today’s experience, or should we anticipate the future and build those insights directly into our systems? With the rise of AI, machine learning, and other emerging technologies, the shift toward machine-driven expertise is already becoming a reality. The key lies in how we think about and approach this transformation. Alongside the big-picture concepts, we’ll share practical, easy-to-grasp examples that show how these ideas are already being applied today — offering inspiration and a glimpse into what’s next for modern manufacturing.
10:15am - 10:45am	Networking Break
10:45am - 11:30am	Ice Cream Concurrent Session - The Scoop on Color: Navigating Natural Color Conversion in Dairy
	Given the quickly changing regulatory and consumer landscape around colors in the U.S. and around the world, many dairy producers have questions around using natural colors in their products as they prepare to move away from synthetic dyes. In this session, hear expert perspective on some of the common misconceptions around natural colors, and gain insights on natural color options and considerations for use in dairy products.
10:45am - 11:30am	Yogurt & Cultured Concurrent Session - Unlocking Dairy Excellence: Flexible Ultrafiltration for Superior Greek Yogurt, Cultured Dairy Products & Cream Cheese
	Traditional spiral membrane filtration has long been applied in the dairy industry for whey and milk protein concentrate production, and cheese milk fortification. The surge in demand for cultured, concentrated dairy products is driving optimization in production methods. Ultrafiltration using Plate & Frame (UF-P&F) and ceramic membrane technology is redefining what’s possible for Greek yogurt, cream cheese, and other cultured dairy products. This gentle, low-impact membrane process concentrates protein and fat while removing water, minerals, and lactose—delivering a smoother texture, higher yield, whiter appearance and optimal mouthfeel. As protein-rich dairy varieties proliferate on supermarket shelves, UF-P&F and ceramic stand out as the preferred solution for delivering tailored nutrition and superior sensory experiences. Discover how this versatile technology enables you to meet evolving consumer demands while optimizing your process and product portfolio.
11:30am - 12:15pm	Ice Cream Concurrent Session - Colors Not Included: Reformulating Inclusions in a MAHA World
11:30am - 12:15pm	Yogurt & Cultured Concurrent Session - Cracking the Texture Code in Fermented Dairy: A Fusion of Food Science and AI
	Developing fermented dairy and alternative dairy products traditionally involves a multifaceted process—ranging from ingredient selection and formulation to processing design, prototype evaluation, data analysis, and strategic business recommendations. This approach demands significant time, resources, and cross-disciplinary expertise. However, the integration of data-driven methodologies and advanced digital tools, combined with deep food science knowledge, is transforming the landscape of product development. These innovations enable faster, more precise optimization of formulations. In this presentation, learn more about the development of fermented dairy and alt-dairy prototypes crafted to achieve targeted texture profile using a data-informed approach. Driven by consumer insights, this session will explore how specific ingredients influence texture characteristics, how these sensory attributes align with consumer expectations, and how strategic formulation can elevate overall product appeal.
12:15pm - 1:15pm	Lunch
1:15pm - 2:00pm	General Session - Meeting Evolving Market and Formulation Demands for Lactose-Free Dairy Ingredients
	The lactose-free (LF) dairy category has experienced rapid growth, evolving well beyond traditional liquid milk to include a broad array of products such as yogurts, frozen desserts, beverages, dips, and snacks. Historically, LF products are primarily produced through direct lactose hydrolysis in liquid dairy formats. However, as consumer demand and application diversity continue to grow, there is an increasing need for dried LF dairy ingredients that offer better shelf life, consistency, and convenience for manufacturers. These ingredients—available in various compositions of fat, protein, and carbohydrates—also provide enhanced formulation flexibility for manufacturers. LF ingredients could present unique technical challenges and application considerations, due to the large presence of monosaccharides. This session will examine the dynamic growth of the LF dairy market, highlight the functional and formulation benefits of dried LF ingredients, and emphasize the value of working with specialized LF ingredient partners to support successful innovation in this expanding category.
2:00pm - 2:45pm	Innovative Cultured Dairy Product Contest Sponsored By:
2:45pm - 3:30pm	Ice Cream Concurrent Session - The Packaging Play: A Winning Strategy for Today’s Market Challenges
	Ice cream brands have been playing defense non-stop against consumer, market, and legislative pressures yet expectations to deliver business growth remain. The bad news is the cows aren’t coming home anytime soon. The good news is ice cream brands have an opportunity to flip the script and go on the offensive. Join a panel of sustainability, consumer marketing, R&D and innovation experts to see how brands can leverage packaging to form a winning strategy against key challenges in the ice cream industry. In this session, learn more about how your company can deliver value and transparency to meet consumer expectations, differentiate ice cream brands, address global regulatory pressures, and leverage innovative, design-driven packaging solutions that meet both current and future needs. It's time to turn today’s challenges into tomorrow’s opportunities.
2:45pm - 3:30pm	Yogurt & Cultured Concurrent Session - Unlock the Future of High-Protein Innovation: Formulating and Processing Ultra-High Protein Yogurts and Dairy Products
	This session will present an overview of the leading approaches to producing ultra-high protein yogurts. Attendees will learn how membrane concentration (plate-and-frame ultrafiltration), targeted casein hydrolysis, and protein fortification can be used to produce yogurt with very high protein content without excessively firm texture. Special attention will be given to fortification of milk with microparticulated whey protein, which has become a common method for producing ultra-high protein yogurt. The Center for Dairy Research has developed an alternative approach for fortification which utilizes standard WPC80 that has been screened for protein thermal degradation prior to use. The CDR method allows for lower production costs and can achieve ultra-high protein levels with varying textures based on the proportion of casein and whey proteins used. Attendees will get detailed processing steps and highlight both successes and challenges encountered during development and get technical foundations and practical takeaways for researchers, product developers, and manufacturers exploring the next generation of high-protein dairy.
3:30pm - 4:45pm	Innovative Ice Cream Flavor Contest, Part I: Most Innovative Prototype Flavor Sponsored By:
5:30pm - 6:45pm	Networking Reception Sponsored By:
April 15, 2026	Event	Speaker	Location
8:00am - 8:30am	Breakfast Sponsored By:
8:30am - 9:15am	General Session - Sweetening Production with Smart Tech
	In the world of premium ice cream, consistency, quality, and scalability are key ingredients for success. Chocolate Shoppe Ice Cream, a beloved Wisconsin-based brand, faced the challenge of modernizing its production processes while preserving its artisanal roots. This session explores how the company leveraged a smart manufacturing platform to transform its operations—streamlining inventory management, enhancing traceability, and improving production efficiency. Attendees will gain insights intothe operational hurdles Chocolate Shoppe overcame, how they leveraged real-time data and cloud-based systems for smarter decision-making, the cultural shift within the organization toward digital innovation, and lessons learned and best practices for other food and beverage manufacturers. Whether you're scaling a legacy brand or launching a new product line, this case study offers a flavorful look at how technology can empower growth without compromising quality.
9:15am - 10:00am	General Session - Environmental Monitoring Programs from An Auditor’s and Lawyer’s Point of View
	In this session, we will delve into the critical intersection of food safety, auditing, and legal compliance. Focusing on environmental monitoring programs, we’ll explore how auditors assess and ensure compliance with food safety standards, with a special emphasis on reviewing root cause investigations. We’ll also discuss how legal perspectives guide companies in navigating regulatory frameworks, managing risks, and responding effectively to audits and regulatory actions. Attendees will gain practical insights into proactive measures, effective communication between auditors, legal teams, and company stakeholders, and how to maintain robust environmental monitor programs.
10:00am - 10:30am	Innovative Ice Cream Flavor Contest, Part II: Most Innovative Flavor and Most Innovative Novelty Sponsored By:
10:30am - 11:00am	Networking Break
11:00am - 11:45am	General Session - Startup Company Showcase
11:45am - 12:30pm	Ice Cream Concurrent Session - Cocoa Conundrum: Navigating the Changing World Market for Chocolate
11:45am - 12:30pm	Yogurt & Cultured Concurrent Session - Shelf Life Library: What’s the Next Chapter for Natural Preservatives?
12:30pm - 1:30pm	Lunch Sponsored By:
1:30pm - 2:15pm	Ice Cream Concurrent Session - Presenting Unwanted Inclusions: Listeria and Ice Cream
	In the last 4 years there have been 8 recalls linked to frozen dairy products. What about the environment is leading to this issue? How do you pressure test your food safety programs and perform a root cause investigation to ensure you are actively seeking and destroying Listeria? In this session, world-renowned expert, Dr. Martin Wiedmann, will take you through these challenges and more to help think through your Listeria control programs.
1:30pm - 2:15pm	Yogurt & Cultured Concurrent Session - Global Culture: Trends in Fermented Dairy Products from Around the World
2:20pm - 3:30pm	Contest Awards & Closing General Session

Print Agenda

Ice Cream & Cultured Innovation Conference

Overview

Agenda

Innovative Flavors and Product Contests:

Hotel

The Ritz-Carlton Naples, Tiburón

Registration:

Sponsorships: