Overview

"An exclusive gathering of frozen dessert professionals." This premier event for frozen dessert professionals is the only meeting that focuses specifically on frozen dessert research, technology, new market trends and opportunities. Ice Cream Tech encourages an open exchange among participants and experts on the technical and practical processing issues pertinent to the frozen dessert industry, such as production and ingredient technologies, product safety and labeling. The meeting features networking opportunities and product tasting, including the annual Innovative Ice Cream Flavor Competition.

 

The Renaissance Vinoy Resort & Golf Club is currently sold out. If you still need a room, please contact the Courtyard St. Petersburg Downtown at 727-450-6200 for reservations. Be sure to refer to IDFA's Ice Cream Technology Conference to receive the special room rate of $159 per night. The deadline to make hotel reservations at the Courtyard St. Petersburg is March 5, 2010.

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Agenda

Wednesday, March 10

7:30 - 8:30 a.m.	Registration and Networking Breakfast Sponsored by:
8:30 - 8:45 a.m.	Welcome by 2010 Ice Cream Technology Council President: John Ellingson, Director, Quality Assurance, Fresh Dairy Direct Dean Foods Company
8:45 - 9:30 a.m.	Branded or Private Label? Today's rocky economy has shoppers looking for value in the supermarket. Explore the trends and driving factors related to the upsurge of private label product sales. See examples of several brands and products that have been transformed as upscale private labels and learn how this transformation has affected sales and consumer perceptions. Panel members will also share their views on how the ice cream industry is responding to this trend with new private labels such as Safeway's Eating Right, Target's Archer Farms and Costco's Kirkland brands. Speaker and Moderator: Amy Vodraska, Associate Publisher, Dairy Food Magazine Panelists: Sam Shannon, Director, Dairy Operations, Weis Markets, Inc. Diane Austin, Marketing Team Leader, Perry's Ice Cream
9:30 - 10:15 a.m.	Ciao Gelato! Italian Excitement As the sales of that delicious Italian treat-gelato-continue to soar, a blast of excitement and creativity is energizing the frozen dessert industry. Hear a world renowned gelato artisan from the Carpigiani Frozen Dessert University discuss ways of formulating, freezing and creating indulgent gelato flavors using old-world knowledge and new-world technologies. Speaker: Stefano Pavesi, Director, Sales & Marketing, Carpigiani Frozen Dessert University Bruce Tharp, Owner/Consultant, Tharp's Food Technology
10:15 - 10:45 a.m.	Break Sponsored by:
10:45 - 11:15 a.m.	Going Green I - Packaging How your ice cream and frozen dessert products are packaged has an impact on the environment and the consumer. Learn how your packaging choices can be more environmentally friendly, maintain product quality and even help entice shoppers to buy. We'll evaluate the life cycle of ice cream products and explore options for sustainable packaging made from lighter materials that are easily recycled. Speaker: Gail Barnes, Vice President, Technology &  Packaging, Dairy Management Inc.
11:15 - 11:45 a.m.	Going Green II - New Energy Saving Strategies Want to reduce your environmental impact and your energy costs? This session will focus on ways to optimize the energy you use in processing, pasteurizing, freezing and hardening ice cream with new technology that can reduce your energy costs by 33 to 50 percent. We'll also explore ways to reclaim energy in the engine room and beyond. Speaker: Dave Kuenzler, Product Manager, WCB Ice Cream
11:45 a.m. - 12:15 p.m.	Hot Topics Roundtable I - Identifying the Key Issues Join your industry colleagues in an open discussion of the important issues facing the frozen dessert industry. Help identify the four key issues to be analyzed by breakout groups. Participants will each be assigned to a breakout group for subsequent sessions to identify solutions and actions on their assigned issue.
12:15 - 1:30 p.m.	Conference Luncheon & Networking Sponsored by:
1:30 - 2:15 p.m.	To Your Health! Probiotics and Ice Cream Consumers seeking healthier versions of their favorite frozen treats now have more and more options - probiotics have hit the freezer aisle! Discover the benefits of probiotics and learn how to include them in the formulation of ice cream and frozen desserts. Join us to examine bacterial culture selection and research on the factors that influence survival counts. Prototype samples will be available. Speaker: Phillip Tong, Ph.D., Professor, California Polytechnic State University, Dairy Products Technology Center
2:15 - 3:15 p.m.	Sweetener Showcase With the rising cost of sugar and the need to formulate lower calorie products, processors are rethinking options for sweetening ice cream and frozen desserts. Hear reviews of the high-intensity sweeteners, poloyols, stevia and sweetener enhancers available today. Speakers: Rick Francolino, Food Scientist, Corn Products U.S. Brian Shiplett, Food Scientist, Cargill Health & Nutrition
3:15 - 3:45 p.m.	Break Sponsored by:
3:45 - 4:30 p.m.	Hot Topics Roundtable II - Breakout Participants will meet in their assigned breakout groups to analyze and discuss their industry Hot Topic and collectively identify ideas, solutions and actions to present to the full group.
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 2010! Attendees are invited to send one entry to compete in each of the three categories below for this delicious contest: 1. Favorite new 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 Kellie Bland at kbland@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:

Thursday, March 11

7:30 - 8:30 a.m.	Networking Breakfast Sponsored by:
8:00 - 8:30 a.m.	Regulatory Update Hear about the latest federal and state regulatory issues pertaining to the frozen dessert industry, including: updates on labeling claims, the FDA's recent activity on overhauling Good Manufacturing Practices regulations and pending congressional action on traceability requirements, mandatory recall authority and overall food safety regulations. Speaker: Cary Frye, Vice President, Regulatory Affairs, International Dairy Foods Association
8:30-9:00 am	Cleaning Your Labels Each day, consumers make purchases based on product labeling statements. Which statements are most important to consumers? Which ingredients are desirable and which are not? Examine a growing trend called "clean labeling:" what it means, what ingredients qualify as "clean" and what standards need to be met before you label your product "natural" or "organic." Speaker Michelle Matto, Assistant Director, Nutrition & Regulatory Affairs, International Dairy Foods Association Kamlesh Anand Ph.D., Senior PD Manager, Dreyer's Grand Ice Cream
9:00 - 9:30 a.m.	Cutting-Edge Technology: Non-thermal Pasteurization Emerging technologies and research are providing alternatives to traditional thermal pasteurization methods. This session will describe the latest research on non-thermal processing and describe cutting-edge non-thermal technologies such as filtration, pulse electric fields and hydrostatic pressure. Speaker: Peggy Tomasula, Ph.D., Research Leader, USDA, Agricultural Research Service
9:30 - 10:00 a.m.	Savor the Flavor - The Best of the Innovation Roadshow® David Michael & Co. is a highly respected innovator in flavor development for food products. Each year they take their best flavors and product innovations on tour with the highly praised David Michael's Innovation Roadshow®. The Roadshow has agreed to make a special appearance at the Ice Cream Technology Conference, where we'll get a first-hand look at emerging global flavors and application trends for ice cream and novelties. The David Michael flavor experts will bring successful products and flavors for you to sample and provide plenty of inspiration for you to create great new flavors and products of your own! Speaker: Steve Rosskam, Executive Vice President, Sales & Marketing, David Michael & Co.
10:00 - 10:30 a.m.	Innovation Roadshow® Sampling
10:30 - 11:00 a.m.	Break Sponsored by:
11:00 - 11:30 a.m.	Lessons Learned from Recent Ingredient Recalls Recent recalls of peanuts and milk powder thought to be contaminated with salmonella forced many companies to recall food and ice cream products containing the suspected ingredients. Some companies found themselves unprepared for the onslaught of customer concerns, media inquiries and the economic impact that resulted from these recalls. This session will look at the impact of these events and help you determine what preventive measures should be in place to help companies effectively manage future incidents. We will also review steps the FDA has taken to increase inspections and conduct environmental sampling for salmonella in plants that received the recalled ingredients. Speaker: Kimberly Bukowski, Associate, Randolph Associates
11:30 a.m. - 12:15 p.m.	Fast, Accurate, and Secure Product Recalls and Withdrawals A new online service is now available to help expedite product recall and withdrawal announcements! Rapid Recall ExchangeTM was developed by leading retail supermarket companies, wholesalers, and suppliers, and is managed by the Food Marketing Institute (FMI) and GS1 US. Rapid Recall Exchange allows you to communicate directly and securely to your customers, customize information for your customers within one notification, and track notifications. Over 70 leading retailers and wholesalers are already subscribers -- join this session to learn how the service works and determine if it meets the recall/withdrawal communication needs for your company. Speaker: Tamara Kenney, Vice President, Solutions, GS1
12:15 - 1:30 p.m.	Confrenece Luncheon and Networking
1:30 - 2:00 p.m.	Which Third Party Certification System is Right for You? Ever wonder what SQF, BRC and FSSC 2200 have to do with ice cream? This session will compare the three main third-party certification systems recognized by the Global Food Safety Initiative (GFSI) and available for the U.S. food industry: Safe Quality Foods (SQF), British Retail Consortium (BRC), and Food Safety System Certification (FSSC 2200). Learn which of these three systems works best for your food safety and quality platform and which of them might obtain recognition by the U.S. FDA for meeting new food safety laws and regulations. We will also discuss which retail markets require each certification and what kinds of information should influence the system you choose. Speaker: Rena Pierami, Vice President, Auditing Services, Silliker, Inc.
2:00 - 3:00 p.m.	Non-standard Products-Thinking Outside the Cone Have an idea for a frozen dessert that does not conform to the federal standards of identity? This session looks at the processing, compositional, and ingredient considerations relevant to product development opportunities outside the standards. Join a frank discussion about the extension of the frozen dessert/cultured product hybridization that began with frozen yogurt and ice cream. Learn about products and processes that use sour cream as the fat source and sherbet made with buttermilk. We'll also explore opportunities for cost saving and product improvement. Product samples will be available. Speaker: Bruce Tharp, Owner/Consultant, Tharp's Food Technology
3:00 - 3:30 p.m.	Break Sponsored by:
3:30 - 4:30 p.m.	Hot Topics Roundtable III -Breakout and Report During this final session, the four designated "Hot Topic" breakout groups meet separately to determine possible solutions and actions for their Hot Topics. Afterward, the groups reconvene to present recaps of the topics and make recommendations for action during the coming year. Moderator: Cary Frye, Vice President of Regulatory Affairs, International Dairy Foods Association
4:30 p.m.	Conclusion

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Hotel and Travel Information

The 2010 Ice Cream Technology Conference will be held at the Renaissance Vinoy in St. Petersburg, Florida.

 

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

Fax: (727) 822-2785

http://www.marriott.com/hotels/travel/tpasr-renaissance-vinoy-resort-and-golf-club

 

The Renaissance Vinoy Resort & Golf Club is currently sold out. If you still need a room, please contact the Courtyard St. Petersburg Downtown at 727-450-6200 for reservations. Be sure to refer to IDFA's Ice Cream Technology Conference to receive the special room rate of $159 per night. The deadline to make hotel reservations at the Courtyard St. Petersburg is March 5, 2010.

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

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

For more information on St. Petersburg, visit http://Concierge.FloridasBeach.com

Getting to St. Petersburg

Getting There By Air

St. Petersburg is served by the Tampa International Airport (TPA). We are pleased to announce discounts with American, Continental, Delta/Northwest, JetBlue, and United Airlines for the 2010 Ice Cream Technology Conference. The following discounts are available:

American Airlines offers a 5 percent discount off published fares. The discount applies to all applicable fares that are available for your date and time of travel. To make a reservation, visit www.aa.com and use the authorization number 3730AE as the aa.com promotion code or please call the American Airlines Meeting Services Desk at 800-433-1790

Continental Airlines offers discounts off published fares of 2 to 15 percent or Zone Fares. Book your reservations online at www.continental.com for maximum savings and receive an additional 3 percent discount off the published fares. Click on www.continental.com and choose your flight times and access your meeting discounts by inserting ZG1KAW5HQS in the Offer Code box.

Or, you may call your travel professional or Continental MeetingWorks at 800-468-7022 Refer to Z Code ZG1K and Agreement Code AW5HQS

Delta and Northwest Airlines are pleased to offer discounted airfares. Use WorldFile/Ticket Designator NY295 to purchase your tickets online and discounts from 2 - 7 percent will be applied. Individuals should go to www.nwa.com, and travel agents should go to www.worldagentdirect.com. Northwest will provide reservations and ticketing assistance at 1-800-328-1111.

United Airlines offers a 5 to 10 percent discount off published fares. To make a reservation, please visit www.united.com and use the meeting ID 586MT as the united.com promotional code.  Or, you may call the Meetings Plus reservation service at 800-521-4041

JetBlue Airways offers a 5 percent discount on the lowest available fare by simply booking online! To make a reservation, visit www.jetblue.com/promo and use ICECREAMTECH as the promotion code.

If you have any questions just contact our dedicated Meetings Desk at 1-888-JETBLUE (538-2583), option 4 or jetblueconventions@jetblue.com.

Getting to the Renaissance Vinoy Resort & Golf Club

From Tampa International Airport (TPA)

Hotel direction: 22 miles SW

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)

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, resort is one block on right.

Parking Fees:
Garage Parking- $12 daily
Valet Parking- $18

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Frequently Asked Questions

1. When will the 2010 Ice Cream Technology Conference be held?
IDFA's Ice Cream Technology Conference will be held Wednesday, March 10, through Thursday, March 11, 2010.

2. Why should I attend the Ice Cream Technology Conference?
The Ice Cream Technology Conference is an annual event for 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 meeting 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.

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 $189 per night.

6. Can I make my hotel reservations now?
Yes, you can make your reservation directly on the hotel website or call the resort 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 is available online. 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 Lauren Ledermann, IDFA Coordinator of Meetings and Educational Services, at lledermann@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. If you are a member the price is $995, and if you are not a member the price is $1195. 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 March 3, 2010. 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?
Please contact Lauren Ledermann, IDFA coordinator for meetings and educational services, for special consideration.

15. Are there any airfare discounts?
Yes. IDFA has partnered with four different airlines to offer discounts to attendees. We are pleased to announce discounts with American, Continental, Delta, and United Airlines. Visit the hotel and travel section for more information.

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 2010 Ice Cream Technology Conference, please contact Kellie Bland, Meetings Assistant & Registrar at (202) 220-3557 or kbland@idfa.org.

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How to Register

Registration is Now Open. Choose a method below to sign up!

• 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 Kellie Bland, IDFA meetings registrar, at registrar@idfa.org.

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