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Overview

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

This premier event is 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.

Agenda

Day One
Tuesday, March 12

7:30 - 8:30 a.m.	Registration and Networking Breakfast Sponsored by:
8:30 - 9:00 a.m.	Welcome Speaker: Cary Frye, Vice President, Regulatory & Scientific Affairs, International Dairy Foods Association
9:00 - 10:00 a.m.	The Next Scoop: An Analysis of Consumer and Marketplace Trends for Tomorrow's Big Hit! Explore global consumer research on behaviors and eating habits. This session will help you identify the mega and micro trends that will influence ice cream innovations. Take a look at some noteworthy flavors from around the world. Speaker: Donna Berry, Consultant and Editor, BerryOnDairy.com
10:00 - 10:30 a.m.	Break
10:30 - 11:30 a.m.	Chocolate Academy Part I Learn the fundamentals of chocolate and chocolate compounds. With a focus on formulation and applications including rheology aspects of chocolate that inspire best practices for ice cream and novelties, this session will include recommended types of equipment and appropriate techniques and processes for applying chocolate. Our featured speaker, Master Chef Laurent Besin, studied in France and Belgium, gaining his Masters Diploma in Bakery, Pastry and Chocolate at "l’Institut Technique des Métiers de l’Alimentation." Speaker: Laurent Besin, Technical Services & Applications Manager, R&D, Barry Callebaut USA
11:30 a.m. - 12:00 p.m.	Chocolate Academy Part II This hands-on session will explore the top food trends of textures, flavors and excitement that come to life in an ice cream tasting. Speaker: Laurent Besin, Technical Services & Applications Manager, R&D, Barry Callebaut USA
12:00 - 1:30 p.m.	Conference Luncheon and Networking Sponsored by:
1:30 - 2:30 p.m.	What's New in Ice Cream Get a glimpse into recent developments in the technology of ice cream production and ingredients. Bruce Tharp, Ph.D., a leading expert assisting the ice cream industry world-wide, will showcase some new projects that you may see in the market shortly. Steve Young, Ph.D., an international expert on emerging new ingredients, will review digestion resistant maltodextrin (DRM) as a novel multi-functional ingredient in ice cream and frozen desserts. DRM can provide nutritional benefits as a prebiotic ingredient and low calorie bulking agent, and also serve as cost effective replacement of fat, protein or sugars. This ingredient provides clean labeling and functionality to positively influence the flavor/taste of nutrient-modified frozen desserts. Speakers: Bruce Tharp, President, Tharp Food Technology (pictured left) Steve Young, Principal, Steve Young Worldwide (pictured right)
2:30 - 3:15 p.m.	Hot Topic – Ethical Sourcing Conscientious consumers are looking beyond food safety and demanding even more. They also want assurance that their food has been grown and processed in a manner that meets their own standards of social and environmental responsibility. Learn about the new Ethical Sourcing Module as a voluntary supplement to Safe Quality Food Institute's (SQFI) programs. You and your suppliers can use this to document compliance with certain social and environmental requirements in the food industry, such as wage compliance, restrictions on child labor, occupational health and safety, pollution prevention, air emissions management and wage management. Speaker: LeeAnn Chuboff, Senior Technical Director, SQFI, Food Marketing Institute
3:15 - 3:45 p.m.	Break Sponsored by:
3:45-4:30 p.m.	Update on Class Action Lawsuits for Food Labeling/Natural Hear from an expert in food litigation about how the lack of regulatory food labeling enforcement has spurred more food marketing and advertising consumer class action litigation. Elizabeth Barr Fawell with Hogan Lovell will discuss the latest waves of food class actions, including "all natural" and other cases relevant to ice cream and dairy products. Speaker: Elizabeth Barr Fawell, Associate, Hogan Lovell LLP
4:30 - 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 2013! Winners will be featured in an upcoming 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 Ice Cream Flavor (not yet in the market) 3. Most Innovative Ice Cream 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 Sponsored by:

Day Two
Wednesday, March 13

7:00 - 7:45 a.m.	Networking Breakfast Sponsored by:
7:45 - 8:45 a.m.	Going Greek and Healthy: The Challenge of Making Greek Frozen Yogurt Products Frozen yogurt is a star due to the popularity of Greek yogurt spilling over into the ice cream and frozen dessert category. International Ice Cream Association’s 2012 processor survey found 52 percent of members have seen an increase in demand for frozen yogurt. But since the government seems to be mute on standards of identity for frozen yogurt, and only a few states and lawsuits appear to be attempting to fill the void, it’s important for the dairy industry to listen to the consumer. What do "Greek yogurt" and "frozen yogurt" mean to the consumer, industry and government? This session will drill down into yogurt and Greek yogurt processing, ingredients, culture selection and mix formulations options. Speaker: Phil Rakes, Research & Development, Main Street Ingredients division of Agropur Bill Sipple, Applications Specialist, DuPont Nutrition and Health, DuPont USA
8:45 - 9:30 a.m.	New Fractionation Technology Ingredients: Making More Healthy Ice Cream and Dairy Products The dairy industry's investment in fraction technology allows for new opportunities to separate milk's components into more valuable ingredients? We will explore how this new technology allows formulators to use specific dairy fractions to create healthy products that taste good? This session will discuss ways to leverage new processes that produce an expanded range of milk fractions beneficial to ice cream and other dairy products. Speakers: Chris Gilmore, President, Whole Flavors
9:30 - 9:45 a.m.	Awards Presentation of Innovative Ice Cream Flavor Competition Master of Ceremonies: Amy Vodraska, Dairy Foods Magazine
9:45 - 10:00 a.m.	Break
10:00 - 10:15 a.m.	Ice Cream Flavor "Mystery Basket": Creating New Flavor Ideas In the popular T.V. cooking show "Chopped," the mystery basket is an inspiration for some and a flop for other creative chefs. This hands-on session will challenge and inspire you. Look inside the basket for new ideas, flavor combinations that will wow your taste buds and impress your marketing team. Attendees will work in three teams using the mystery baskets’ secret ingredients that represent the latest culinary trends. Each team will be able to choose additional ingredients from an Inspiration Buffet™ to develop a prototype ice cream product that will be presented, tasted and selected culinary judges. Creators/Team Leaders: John Namy, Vice President, Sweet Applications, Kerry Ingredients Bill Hayes, Ph.D., Manager of Dairy Solutions, Sensient Flavors, LLC Stephen Platt, Ph.D., Vice President, New Business Development, Star Kay White, Inc.
10:15 a.m. - 12:15 p.m.	"Mystery Basket" Teams
12:15 - 1:15 p.m.	Conference Luncheon and Networking
1:15 - 1:45 p.m.	Ice Cream Flavor "Mystery Basket": Creating New Flavor Ideas (continued) Team members in each of the three teams will develop "Pitch Sheets" for three product concepts and create actual ice cream product samples to be presented to the judges with the help of their Team Leader/Creator.
1:45 - 3:15 p.m.	Ice Cream Flavor "Mystery Basket" Presentations and Judging Invited judges will determine the winners based on creativity and marketability described in the "Pitch Sheets" and will taste the product samples to determine execution of presentation, creativity and flavor preference. Prizes will be awarded for the best product from each team and the overall winner. Good Luck to all!
3:15 - 3:45 p.m.	Break Sponsored by:
3:45 - 4:30 p.m.	Are You Ready for the Changing Children’s Food Environment? 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, and how they are sold at schools on the lunch line or through a la carte, vending and snack bars. This session will review the existing and proposed nutrition regulations and standards, then hear from an industry panel on the challenges and possible opportunities that exist for the ice cream industry. Moderator: Michelle Matto, Principal, AM Food & Nutrition
4:30 p.m.	Conclusion

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Hotel and Local Information

The 2013 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 was February 18, 2013. Please contact Paxton Styles at pstyles@idfa.org or 202-220-3532 if you are in need of a room. 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 2013 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 2013 Ice Cream Technology Conference in St. Petersburg, Florida. The valid travel dates for this discount are March 9 - 16, 2013. You can easily access American's fares and apply this discount by going to www.aa.com to book your flight. Place Promotion Code 4933DK 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 (800) 433-1790 to book your flights, please refer to promotion code 4933DK 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 IDFA for extended partner value.

Promotion Code: 4933DK

Delta
Delta is pleased to offer discounted airfares. Reservations and ticketing are available via www.delta.com. When booking online, select Meeting Event Code and enter NMF2T in the box provided on the Search Flight page.  Reservations may also be made by calling our Delta Meeting Network Reservations at 800-328-1111, Monday – Friday 7 a.m.-7 p.m. CDT. Provide Meeting Event Code NMF2T. Please note that a direct ticketing fee will apply for booking by phone.

United Airlines

United Airlines offers discounts off published fares of 2 to 10 percent.  Valid travel dates are March 9-16, 2013. 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 discount by inserting ZNVD930444 in the offer code box. Or you may call your travel professional or United Meetings at (800) 426-1122 ($25 service fee). Refer to Z Code ZNVD and Agreement Code 930444.

 

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 2013 Ice Cream Technology Conference be held?
IDFA's Ice Cream Technology Conference will be held Tuesday, March 12, through Wednesday, March 13, 2013.

2. Why should I attend the 2013 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 $1,195 for non-members. Early bird registration ends on February 1st, 2013. Registration fees after February 1st will be $1,095 for members and $1,295 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. 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 March 13, 2013. 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. Average temperatures in St. Petersburg in March are 75° F high, 60°F low.

17. My question is not here! Who should I contact?
If you have any further questions about the 2013 Ice Cream Technology Conference, please contact the meetings assistant & registrar at 202-220-3557 or registrar@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 IDFA's meetings assistant and registrar at registrar@idfa.org.

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