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Overview

"An exclusive gathering of ice cream and frozen dessert professionals."

This premier event for ice cream and frozen dessert professionals. It is the only meeting that focuses specifically on frozen dessert research, technology, new market trends, food safety, labeling and opportunities. The Ice Cream Technology Conference encourages an open exchange among participants and experts on the technical and practical processing issues in the frozen dessert industry. The conference features networking opportunities and product tasting, including the annual Innovative Ice Cream Flavor Competition.

Who Should Attend?

This program will benefit professionals in the ice cream industry who are involved in frozen dessert technology, including plant managers, regulatory compliance personnel, and research and development and quality assurance staff. Suppliers to the ice cream industry are also encouraged to attend.

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Agenda

Day One
Tuesday, March 6

7:30 - 8:30 a.m.	Registration and Networking Breakfast Sponsored by:
8:30 - 8:45 a.m.	Welcome Speaker: Cary Frye, Vice President, Regulatory & Scientific Affairs, International Dairy Foods Association
8:45 - 9:30 a.m.	What Do Consumers Want? With all the possible influences on consumers purchasing decisions, which considerations are the most important?  Are consumers looking for convenience, taste, healthier options? The International Food Information Council Foundation’s 2011 Food & Health Survey: Consumers Attitudes Toward Food Safety, Nutrition & Health provides valuable insights on how Americans view their own diets, their efforts to improve them, how they balance diet and exercise, their actions when it comes to food safety practices, and much more.  Come learn about what consumers are looking for when they make decisions in the grocery store. Speaker: Dave Schmidt, President & CEO, International Food Information Council
9:30 - 10:15 a.m.	New Insights into Consumer Interest in Real, Simple, Fresh, Natural Foods New research shows opportunity exists for dairy companies to grow sales by marketing to the growing segment of consumers who want real, fresh, natural foods. This session will answer questions including: How big is the opportunity for dairy? Who is the target consumer and what motivates them? How can dairy products communicate real, fresh, natural appeal? How are competitive foods and beverages capitalizing on this trend? Speakers: Eva Balazs, Marketing & Contract Manufacturing Manager, Perry’s Ice Cream Melinda Brunell, Vice President, Dairy Health and Wellness, Innovation Center for U.S. Cara Kelly, Director, Strategy, Insights and Planning, Dairy Management, Inc.
10:15 - 10:45 a.m.	Break Sponsored by:
10:45 - 11:45 a.m.	Sweeping Changes - New Food Safety Law Implementation One year ago, Congress passed the Food Safety Modernization Act (FSMA) — the most significant change in food regulation in six decades. At this session you'll learn about key regulatory developments of legislation and what's ahead in 2012 as the regulations are implemented. We will cover the legislative mandate for FDA to inspect risk-based food facilities. What does this mean for you? We'll tell you via a virtual walk-through of an plant inspection that covers significant food safety plan issues and compliance requirements. Speaker: Maile Hermida, Associate, Hogan Lovell LLP
11:45 a.m. - 1:00p.m.	Conference Luncheon & Networking
1:00 - 1:45 p.m.	Environmental Pathogen Monitoring For Decades the ice cream industry has undertaken environmental pathogen monitoring as part of its food safety programs. But now with the Food Safety Modernization Act implementation environmental monitoring will become a integral part of all manufacturers’ food safety plans. How do you know if your current program is effective and compressive?  This session will review the basics and provide a set up best practices for you to benchmark against. Speaker: Paul Hill, Director of Quality Assurance, Dean Foods
1:45 - 2:30 p.m.	NEW – Facilitated Discussion on Today’s Ice Cream Issues You will be invited to join breakout groups to share ideas and views on key issues and opportunities that the ice cream and frozen dessert industry is facing. Group leaders will use a new format to facilitate discussion on NEW PRODUCT DEVELOPMENT and COMPLIANCE WITH NEW FOOD SAFETY LAWS. This session allows interaction and networking with meeting participants. (This session will be repeated so you can attend both topics)
2:30 - 3:00 p.m.	Break
3:00 - 4:00 p.m.	Innovations for Ice Cream This session will give you a glimpse into important recent developments in the technology of ice cream production and ingredients. Dr Tharp the leading expert consultant assisting the ice cream industry world-wide will showcase some new projects that you may see in the market shortly. Not just thinking outside of the box, but formulating innovative products. Speaker: Bruce Tharp, Principal, Tharp Food Technology
4:00 - 5:00 p.m.	Innovative Ice Cream Flavor Competition Sponsored By: Don't miss your chance to help judge the annual Innovative Ice Cream Flavor Competition. Taste the latest and most interesting flavors and novelties, then vote for your favorites of 2012! Winners will be featured in an upcoming edition of Dairy Foods magazine news story. Attendees are invited to send one entry to compete in each of the three categories below for this delicious contest: 1. Most Innovative Ice Cream Flavor (currently in the market) 2. Most Innovative Prototype Flavor (not yet in the market) 3. Most Innovative Novelty (currently in the market) To submit a flavor, please complete and email the contest entry form to Paxton Styles at pstyles@idfa.org. After we receive your entry form, we will contact you with entry guidelines and shipment information.
5:30 - 7:00 p.m.	Networking Reception

Day Two
Wednesday, March 7

7:00 - 8:00 a.m.	Networking Breakfast
8:00 - 8:45 a.m.	How Does Ice Cream Fit into Health & Wellness? Nutrition policies and recommendations are setting lower limits on calories, saturated fat and added sugars. These changes will impact how ice cream and other frozen desserts can be marketed to children, sold at schools or labeled in the grocery store. We will review the existing and proposed nutrition regulations and standards to determine what challenges and possible opportunities exist for the ice cream industry. Speaker: Michelle Matto, Principle, AM Food & Nutrition
8:45 - 9:30 a.m.	Fair Trade and Responsible Sourcing The fair-trade movement has brought to the public’s attention problems in the supply chains for foods and beverages – for instance, producers in developing and fragile economies receiving an insufficient share of profits, and the concentration of market power in the hands of a small number of global companies in markets for commodities like chocolate and coffee. This session will take a look at how and why companies are focusing on fair trade sales and responsible sourcing of ingredients. We will help you understand the standards and audits so how you can source products ethically, and commit to fair trade of ingredients. Speaker: Cate Batson Baril, Director of Business Development, CPG, Fair Trade USA
9:30 - 10:15 a.m.	Inspirational Dessert Flavors for Ice Cream Top dessert professionals from pastry, baking, chocolate and confections are combining unique flavors, textures and colors beyond your imagination. Gain inspiration and ideas for ice cream flavorings and frozen treats from star Executive Pastry Chef Bill Corbett. His ability to create imaginative and dazzling desserts landed him the title of New York City’s “Rising Star Pastry Chef” in 2007. He trained with greats like Sam Mason and worked as a pastry chef for Michael Mina and COI in San Francisco. Speaker: Bill Corbett, Executive Pastry Chef, the Absinthe Group, San Francisco, CA
10:15 - 10:45 a.m.	Break Sponsored by:
10:45 - 11:30 a.m.	Sweet Science I: Latest Landscape in the World of Sweeteners This presentation will explore the challenges and opportunities related to current and newer sweeteners as they apply to key ice cream and frozen dessert industry. Come learn about new research and consumer insights into attitudes, behaviors and trends in the world of sweeteners and where the biggest opportunities lie for dairy. Speaker: Cara Kelly, Director of Strategy, Insights and Planning, Dairy Management, Inc.
11:30 a.m. - 12:15 p.m.	Sweet Science II: The Truth about Sucrose and High Fructose Corn Syrup This session will look at the truth and myths around high fructose corn syrup (HSCF) in nutrition, health and obesity. We will review the scientific evidence between sweetener consumption and adiposity looking at nutrition, metabolism and caloric content. Speaker: John White, President &Founder, White Technology Research
12:15 - 1:30 p.m.	Conference Luncheon and Networking Sponsored by:
1:30 - 2:15 p.m.	NEW – Facilitated Break Out: Today’s Ice Cream Issues You will be invited to join different breakout group than you participated in yesterday to share ideas and views on either the topic of NEW PRODUCT DEVELOPMENT or COMPLIANCE WITH NEW FOOD SAFETY LAWS. This session allows interaction and networking with meeting participants.
2:15 - 3:00 p.m.	Tasty Trends in Frozen Desserts Even though the most popular ice cream flavors are still your basic vanilla and chocolate, consumers continue to desire and expect new flavor innovations with their frozen desserts, whether they are eating out or staying in.  This presentation will focus on new flavor and recipe trends in both the foodservice dessert category as well as the retail branded market. We will showcase examples of new product introductions that exemplify these trends.  You will also get a chance to taste some new flavor combinations that address these consumer shifts and trends, and hopefully will generate new ideas for you to consider and leverage in your own product development efforts. Speaker: Ria Dake, Commercial Director, SensoryEffects
3:00 - 3:15 p.m.	Break
3:15 - 4:00 p.m.	Mixing Technology Update The proliferation of new frozen dairy dessert and cost saving raw materials are often in powdered form and sophisticated mix formulations that have created challenges and bottle necks for ice cream plants using mixing technology designed for traditional liquid ingredients for ice cream mix. This presentation will showcase new systems for mixing bulk dry ingredients blending under vacuum to prevent lumping and reduce foaming, which can reduce mixing time and create energy savings. Speaker: Jan F Jensen, Food Technologist, Tetra Pak Scanima, Denmark
4:00 p.m.	Conclusion

Conference Hand Sanitizers Sponsored By:

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Hotel and Local Information

The 2012 Ice Cream Technology Conference will be held at the Renaissance Vinoy in St. Petersburg, Florida. The Vinoy in downtown St. Petersburg, Florida is a fine example of 1920's Mediterranean Revival architecture that has earned it a National Register of Historic Places designation. With spacious guest rooms combining the elegance of the past with the amenities of the present, the hotel is truly unique. Presenting innovative cuisine that highlights Mediterranean flavors and new American cooking, the hotel's restaurants are sure to delight.

The deadline to secure a room at IDFA's special room rate of $215 has passed. If you still require a room, please contact Paxton Styles at pstyles@idfa.org or 202-220-3532.

Check-in time is 4:00 p.m. and check-out time is 11:00 a.m.

Address:

501 5th Avenue NE
St. Petersburg, Florida 33701 USA
Phone: (727) 894-1000
Fax: (727) 822-2785

Website
 

Dining

Marchand's Bar & Grill

This restaurant features award winning American cuisine with a Floridian flair.

Open for breakfast, lunch and dinner
Dress code: Shirt/Slacks Required
Phone: (727) 894-1000

 

Fred's

A steakhouse with a Polo Club-like setting, with fresh seafood and prime beef.

Open for dinner
Dress code: Shirt/Slacks Required
Phone: (727) 894-1000

 

Alfresco's

Dine inside or out. Tropical fare in a true Florida setting.

Open for lunch and dinner
Dress code: Casual
Phone: (727) 894-1000

 

Promenade Lounge and Coffee Bar

Sip your favorite beverage in a lobby or veranda setting, overlooking the Vinoy Marina and Tampa Bay.

Open for breakfast, lunch and dinner
Dress code: Casual
Phone: (727) 894-1000

 

Marchand's Bar

Full service bar, nightly happy hour, with weekly entertainment.

Open for lunch and dinner
Dress code: No Bathing Suits
Phone: (727) 894-1000

 

Recreation and Area Attractions

• Biking trail (1 mile)
• Bowling (4 miles)
• Horseback riding (20 miles)
• Jet-skiing (10 miles)
• Jogging/fitness trail
• Kayaking (9 miles)
• Miniature golf (5 miles)
• Nature preserve, trail nearby
• Sailing
• Sauna
• Scuba diving nearby
• Snorkeling (10 miles)
• Tennis
• Volleyball nearby
• Water-skiing (10 miles)
• Vinoy Kid's Camp

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Travel and Transportation

Getting to St. Petersburg

 *Average temperatures in St. Petersburg in March are 75° F high, 60°F low.

Getting there by air

St. Petersburg is served by the Tampa International Airport (TPA). We are pleased to announce American, Delta, and United Airlines as our partners for the 2011 Ice Cream Technology Conference. The following discounts are available:

American Airlines
IDFA has partnered with American Airlines to provide our attendees  a 5 percent discount for the 2012 Ice Cream Technology Conference in St. Petersburg. The valid travel dates for this discount are March 3 - 10, 2012. You can easily access American’s fares and apply this discount by going to www.aa.com to book your flight. Place the below Promotion Code  in the promotion code box and your discount will be calculated automatically. This special discount is valid off any applicable published fares listed for American Airlines, American Eagle, and American Connection. International originating guests will need to contact your local reservation number and refer to the Promotion Code.

You may also call 1-800-433-1790 to book your flights, please refer to the Authorization Number below when you call. Please note there is a reservation service charge for all tickets issued by phone. Please use our preferred partner, American Airlines when you can because of the benefits provided to you as a traveler and to our organization for extended partner value.

Promotion Code: 1532BN

Delta
Delta is pleased to offer discounted airfares. Use WorldFile/Ticket Designator NM8D7 to purchase your tickets and discounts from 2 to 7 percent will be applied. Please call (800) 328-1111 for reservations.

United/Continental Airlines
United/Continental Airlines offer discounts off published fares of 2 to 10 percent.  Valid travel dates are March 3 - 10, 2012. Book your reservations online at www.united.com for maximum savings and receive an additional 3 percent discount off the published fares. Click on www.united.com, choose your flight times and access your meeting discounts by inserting ZKZC496527 in the offer code box. Or you may call your travel professional or United Meetings at (800) 468-7022 ($25 service fee). Refer to Z Code ZKZC and Agreement Code 496527. This information applies to both United and Continental Airlines reservations.

Getting to the Renaissance Vinoy

From Tampa International Airport (TPA)
Hotel direction: 22 miles SW

Driving Directions
Take I-275 South to St Petersburg, take exit 23A (I-375), stay left, follow 4th Ave North to Beach Dr, turn left, hotel is one block on right.

This hotel does not provide shuttle service

Alternate transportation

Super Shuttle fee: $24.00 (one way) on request
Estimated taxi fare: $45.00 (one way)

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Registration Tips

1. When will the 2012 Ice Cream Technology Conference be held?
IDFA's Ice Cream Technology Conference will be held Tuesday, March 6, through Wednesday, March 7, 2012.

2. Why should I attend the 2012 Ice Cream Technology Conference?
The Ice Cream Technology Conference is an annual event for ice cream and frozen dessert professionals. It is the only meeting that focuses specifically on frozen dessert research, technology, new market trends, food safety, labeling and opportunities. Ice Cream Tech encourages an open exchange among participants and experts on the technical and practical processing issues in the frozen dessert industry. The conference features networking opportunities and product tasting, including the annual Innovative Ice Cream Flavor Competition.

3. Who attends the Ice Cream Technology Conference?
This program will benefit professionals in the ice cream industry who are involved in frozen dessert technology, including plant managers, regulatory compliance personnel, and research and development and quality assurance staff. Suppliers to the ice cream industry are also encouraged to attend.

4. Will there be exhibits?
Yes, there are table-top exhibits. Table top exhibits cost $500. This price does not include the cost of registration. If you would like to exhibit at the Ice Cream Technology Conference please complete the exhibit reservation form or contact Paxton Styles, Meetings & Educational Services Coordinator at pstyles@idfa.org or (202) 220-3532.

5. Which hotel has been reserved? What is the rate?
The Ice Cream Technology Conference will be held at the Renaissance Vinoy in St. Petersburg, Florida. IDFA has a special room rate of $215 per night.

6. Can I make my hotel reservations now?
Yes, you can make your reservation directly on the hotel website or call the hotel at (727) 894-1000 to reserve your room today. When calling, refer to IDFA's Ice Cream Technology Conference to receive the special room rate.

7. What is the schedule for the Ice Cream Technology Conference?
The agenda with program and activities schedule will be available online soon. Please note that the program schedule is subject to change.

8. How can I become a speaker at the Ice Cream Technology Conference?
The Ice Cream Technology Conference offers attendees access to divergent opinions, new technology and the latest research. If you would like to suggest a topic for the Conference, please email Paxton Styles, IDFA Coordinator of Meetings and Educational Services, at pstyles@idfa.org.

9. How do I register for the Ice Cream Technology Conference?
The fastest and easiest way to register is online. You may also email your registration to registrar@idfa.org, fax it to 202-331-7820 or mail it to: IDFA Registrar, 1250H St, NW, Suite 900, Washington, D.C. 20005.

10. What is the registration fee?
The Ice Cream Technology Conference registration fee is based on membership.The early bird registration fees are $995 for members and $1195 for non-members. Early bird registration ends on January 31st, 2012. Registration fees after January 31st will be $1095 for members and $1295 for non-members. University faculty or students, members of the media and government employees qualify for a special registration rate of $350. If you have any questions about membership please email membership@idfa.org.

11. What does my registration fee include?
Your registration fee includes two continental breakfasts, lunch both days, coffee breaks, and a networking reception with cocktails and hors d'oeuvres. You will also receive conference materials with printed PowerPoint presentations from each of the sessions.

12. Will I receive a confirmation of my registration?
Yes, you will receive a confirmation for your registration via email or fax. It will contain detailed information about this year's Ice Cream Technology Conference.

13. What is the registration cancellation/refund policy?
Full refunds will be granted for written cancellations received up to three weeks before the meeting. Cancellations received one to three weeks before the meeting will be eligible for a 50 percent refund. No registration refunds will be granted after February 28, 2012. All cancellations must be received in writing. Substitutions may be made without penalty.

14. I am a member of the news media, do you have press registration?
Yes. The registration fee for press is $350.

15. Are there any airfare discounts?
Information coming soon.

16. What is the dress code?
Business casual attire is highly recommended.

17. My question is not here! Who should I contact?
If you have any further questions about the 2012 Ice Cream Technology Conference, please contact Patrick Crosson, Meetings Assistant & Registrar at 202-220-3524 or pcrosson@idfa.org.

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How to Register

• Register Online
  
• Download a Registration Form
  1. Email the form to registrar@idfa.org
  2. Fax the form to (202) 331-7820
  3. Mail the form and check to IDFA, 1250 H St, NW, Ste. 900, Washington, DC 20005

For more information, contact Patrick Crosson, IDFA meetings registrar, at registrar@idfa.org.

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