New Products. Fresh Ideas. Industry Leaders. The IDFA Milk and Cultured Dairy Products Symposium is once again calling all executives, marking professionals, product development personnel, plant managers, R&D/QA professionals, plant engineers and operations staff to a dynamic and information-rich symposium focusing entirely on milk and cultured dairy products.

We're prepared to show you the most recent developments in ingredients, processing technology and packaging, as well as a wide variety of new products in the development pipeline. Industry peers and respected experts will empower you with fresh new ideas to help your company grow and prosper.

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Agenda

Day One
Monday, May 24

Noon - 1:00 p.m.	Registration
1:00 - 1:30 p.m.	Welcome and Introduction
1:30 - 2:15 p.m.	Keynote Address Important Consumer Trends and Changes for the Dairy Beverage & Culture Industry To expand market share or introduce new and innovative dairy products, it is a necessity for dairy companies to understand consumer and customer expectations. Are these expectations changing now that we have entered the second decade of the 21st Century? Cutting edge sales and marketing groups in the dairy industry need to understand what are the new trends that impact buying decisions such as packaging shapes, sizes and colors; taste choices including preferred ingredients, flavors, colors, nutritional must haves, and the consumer's overall view of dairy beverages and cultured dairy products. Who better to provide an insight into consumer dairy expectations than, Weber Shandwick, one of the primary agencies that collects consumer information and recommends marketing campaigns to a number of the major dairy organizations including MILKPEP. Learn if your product development and marketing are on-target or need some fine tuning. Speaker: Janet Helm, MS, RD, Chief Food and Nutrition Strategist, Weber Shandwick
2:15 - 3:00 p.m.	General Session Understanding the Environment - Influences on Today's Dairy Consumer Uncover the major intertwining factors that will affect dairy consumers in 2010 - nutrition policy and regulations. This session will provide a snap shot of how the future may look like under these regulations and an in-depth look at some proactive steps the industry is taking to maximize opportunities and minimize risks in these areas. Speakers: Ann Marie Krautheim, M.A., R.D., Senior Vice President, Nutrition Affairs, National Dairy Council Cary Frye, Vice President, Regulatory & Scientific Affairs, International Dairy Foods Association
3:00 - 3:30 p.m.	Break
3:30 - 4:30 p.m.	General Session Sustainability in the Dairy Industry Because the food market is global, your strongest competitors in dairy processing innovation may be next door or across the ocean. The use of new technology or the integration of existing and new technology could be the key to gaining competitive processing advantages. Learn about what is new in dairy processing technology in the European dairy industry as well as in the United States. Speaker: Bill Snow, Technology Group Manager, SPX Flow Technology
4:30 - 6:00 p.m.	Reception

Day Two
Tuesday, May 25

7:30 - 8:00 a.m.	Continental Breakfast
8:00 - 8:45 a.m.	General Session Dairy Demand: the Good, the Bad and the Future This presentation will highlight current trends in the U.S. dairy industry with a major focus on how the economy is affecting the retail sales market - both good and bad - of milk and cultured dairy products. It will also cover the future outlook for dairy demand. Speaker: Rob Blaufuss, Economic Analyst, International Dairy Foods Association
8:45 - 9:15 a.m.	Choosing the Right Uniform Provider: Key to Third Party Certification The Global Food Safety Initiative (GFSI) third party certification schemes have become part of the daily life of dairy processing plants. All of the GFSI schemes including Safe Quality Food (SQF), the British Retail Consortium's (BR) North American Code), the Fédération des Entreprises du Commerce et de la Distribution (IFS) and Food Safety Standard Certification(FSSC) 22000 (ISO-based) have requirements regarding dairy plant contractors and employee uniforms. This presentation will provide information on how to select the right uniform contractor to enable dairy plants to increase their certainty of conformance to any of these GFSI schemes. Speaker: Jan Eudy, Corporate Quality Assurance Manager, Cintas Corporation
9:15 - 10:15 a.m.	Concurrent Sessions A. High Protein Yogurt Consumers love Greek style yogurt for its higher protein, nutrients and thick texture. This session will review the processing and formulation alternatives to produce high protein yogurt. We will also discuss the regulations that impact labeling and claims used on Greek and high-protein yogurt. Speakers: John A. Lucey, Professor, Dept of Food Science, University of Wisconsin Donna M. Klockeman, Ph.D., Dairy Food Scientist, TIC Gums B. Health & Wellness in a Package Learn to leverage what we believe is a key point of difference - dairy's unique nutrition package. We know our products provide strong nutritional benefits and great taste, yet the competition has exploded around us. Dairy is getting less and less credit in the consumer's eyes. This increased competition coupled with a potentially more restrictive nutrition environment makes it more important than ever that we carve out a strong position for dairy. Speakers: Miriam Erickson Brown, President & CEO, Anderson Erickson Dairy Company Lori Stanwood, Senior Vice President, Strategic Insights, Dairy Management, Inc. Rachel Kyllo, Vice President of Marketing, Kemps Dairy, LLC
10:15 - 11:00 a.m.	What is the Most Innovative Milk and Cultured Dairy Product of 2010? Help judge the Most Innovative Milk or Dairy Beverage and Cultured Dairy Product Competition. Taste the latest new products and vote for your favorite! Symposium attendees are invited to send one entry per company for each contest. Awards will be given for the most innovative cultured dairy product (yogurt, cultured milk, cottage cheese, dip, etc.) and for the most innovative milk or dairy beverage (non-cultured). More information will be included in your confirmation notice.
11:00 a.m. - noon	Concurrent Sessions C. Do's and Don'ts - Troubleshooting Quality Defects in Cultured Dairy Product Manufacturing Quality defects in cultured dairy products can be very noticeable if they are picked up by our sense of smell, taste, texture or sight. But microbial or chemical root causes of defects may be more difficult to notice. Two presenters will identify quality defects that are microbiologically detectable as well as those that can be detected from a sensory perspective. Speakers: Dr. Henry Randolph, President, Henry Randolph and Associates Rex Infanger, Account Manager, Danisco USA Inc. D. Rapid Microbiological Testing Technology More and more, customers are demanding that evidence of microbiological criteria is being met in dairy products. For some dairy companies, this means delay in shipping products. Learn about rapid microbiological detection methods that are revolutionizing the way dairy companies manage internal processing runs as well as meeting customer microbial requirements. Speakers: John Mills, Staff Scientist, bioMerieux, Inc. Nancy Eggink, Global Technical Service Manager, 3-M Company Dr. Amy Smith, North American Regulatory Affairs, DuPont Qualicon
Noon - 1:30 p.m.	Lunch
1:30 - 2:15 p.m.	General Session The New America: Understanding the Hispanic Market Over the next several years, the number of Hispanic households is expected to increase at a faster pace than any other group in the United States. Join us for an up to the minute look at this important group of consumers. U.S. Latinos tend to "adopt and adapt" to customs and habits in the U.S. while holding on to their traditions and value systems. We'll share what you need to know in order to reach this important customer base and translate understanding into sales. Speaker: Yocasta Shames, Account Director, Siboney USA
2:15 - 3:15 p.m.	Concurrent Sessions E. Digestive Health - Delivering Digestive Health Through Dairy Dairy products are a key delivery vehicle for digestive health. Approximately 49 percent of all US households are dealing with some type of digestive health disorder. Dairy products, which are viewed by consumers as healthy, play a key role in delivering digestive health benefits. Dairy manufacturers can play a key role in providing solutions to consumers through the addition of ingredients such as probiotics, prebiotics and fiber. Speaker: Peggy Steele, Ph.D., Global Business Director, Danisco Health & Nutrition, Danisco USA Inc. F. New Dairy Beverages Looking Around the Globe and at Home What are the new trends for dairy beverages in the U.S. and around the world? The Tetra Pak Dairy Index provides a snapshot of the global dairy industry and the reasons why milk consumption continues to rise worldwide - even in times of global recession. We will focus on the global consumer trends that will continue to influence when, where, why and how consumers enjoy milk and other liquid dairy products. Dairy Food Magazine's Food Guru will showcase new ingredients and nutrients that are making the energy and recovery beverage market boom, and exciting flavors that entice consumers to drink. Samples of new products and packaging will be available during the break. Speakers: Donna Berry, Consultant, Editor, Food Guru, Dairy & Food Communications, Inc. Linsey Berberich, US Business Intelligence Manager, Tetra Pak Inc.
3:15 - 3:45 p.m.	Break
3:45 - 4:45 p.m.	Concurrent Sessions G. Innovate with Cultures How can you take advantage of the latest in culture innovation to support the needs of the fermented milk market? New culture developments for higher texture and optimal flavor will be presented. Improved product quality and innovative product development will be discussed as well. Speaker: Mirjana Curic-Bawden, Ph.D., Senior Scientist, Application Manager Fermented Milk and Probiotics, Chr. Hansen, Inc. H. New Information on Functional Dairy Components The use of membranes and separators to fractionate milk into very specific components has delivered colorless milk-derived proteins. What other milk-derived components are starting to become commercially available and how can their functionality be used to produce lower-cost dairy beverages and cultured dairy products with more consumer appeal? Learn about the obvious, less obvious and hidden opportunities in product development and product reformulation through the use of these milk-derived fractions to improve your company's profitability. Speaker: Keith Schafer, Vice President, Applications and Technical Development, Fonterra (USA) Inc.

Day Three
Wednesday, May 26

7:30 - 8:15 a.m.	Continental Breakfast
8:15 - 9:15 a.m.	General Sessions What to Expect when the Unexpected Happens: How to Manage a Food Safety Crisis Companies that prepare for a crisis recover two to three times faster than those that don't. Is your company prepared? Crisis management experts from the dairy industry will provide an overview of the tools and resources available to plan an effective strategy for communicating throughout a food safety crisis. Speakers: David Pelzer, Senior Vice President, Strategic Communications, Dairy Management, Inc. Peggy Armstrong, Director of Communications, International Dairy Foods Association
9:15 - 10:00 a.m.	General Session Regulatory Update Changes in the 20-year-old FDA Good Manufacturing Practices, Reportable Food Registry, FDA Listeria Guidance for food processing plants, anticipated federal food safety legislation, EPA discharge and DHS Chemical Security Reporting requirements. Has the world gone mad? What is happening and why is the federal regulatory landscaping changing rapidly for dairy plants? Get an up-to-date explanation of what, why and when. Speaker: Allen Sayler, Vice President. Regulatory and International Affairs, International Dairy Foods Association
10:00 - 10:30 a.m.	Break
10:30 - 11:15 a.m.	General Session Traceability - Myths and Realities How much more simple can one step forward and one step back be for dairy processors? With the availability of special ingredient and packaging alpha-numeric coding systems, RFID, bar coding and GPS, haven't we solved all our traceability challenges? In some cases, we have and in other we have more work to do. Hear what one of the leading worldwide dairy companies is doing and the tools it is using to address the difficult demands of global traceability. Speaker: Peter Zaepfel, Logistics Manager, Global Standards, Kraft Foods
11:15 - noon	General Session Value Added Dairy Products Dairy products are not only nutritious but a perfect food to deliver added nutrients for heath and wellness that consumers are seeking. This session will explore product development case studies about the use of natural plant sterols for heart health, conjugated linoleic acid (CLA) for lean body mass and weight management, and omega 3s for heart health and brain function. Samples of dairy product concepts will be presented. Speakers: Christina Ehrhardt, Global Research Manager, Cognis Nutrition and Health Laura Troha, Marketing Manager, North America, Cognis Nutrition and Health
Noon	Adjourn

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Hotel and Travel Information

Hotel Information

The 2010 Milk and Cultured Dairy Products Symposium will be held at the Hyatt Regency O'Hare in Rosemont, IL.

You may make reservations online directly with the hotel, or call (847) 696-1234 to reserve your room today. When calling, refer to IDFA's Milk and Cultured Dairy Products Symposium to receive the special room rate of $129.

The deadline to secure a room is May 10, 2010. We have secured a large block of rooms, but once all the rooms have been reserved, we cannot guarantee that additional space will be available. Check-in time is 3:00 p.m. and check-out time is noon.

Address
9300 Bryn Mawr Avenue
Rosemont, Illinois 60018

Tel: (847) 696-1234
Fax: (847) 698-0139

Website
www.ohare.hyatt.com

Services and Amenities

• T-Mobile Wi-Fi high-speed Internet access
• Laptop safes
• Business Center
• 1-800-CHECK-IN and self service kiosks
• Assistive devices for people with disabilities
• Concierge services
• Hyatt Meeting Connection
• PDA Check-in
• Laundry and Dry Cleaning
• Multilingual staff
• Safe deposit boxes at front desk

Dining

O'H American Grill
The O'H American Grill, one of the newest and most intriguing of Rosemont restaurants. Guests entering sleek lobby will quickly gravitate toward the magnificent, illuminated-glass archway towering above the restaurant's entrance. Once seated, their knowledgeable staff is on hand to guide you through the tempting menus.

Hours: 6:00 a.m. to 10:00 p.m. daily

Red Bar
Lively and sophisticated energy beckons guests to the new lobby level lounge, Red Bar. With fun food and a definite Italian flare, this stylish bar offers a treasure trove of oven-baked savories, along with a fully stocked bar for creative cocktail concoctions.

Hours: Opens at 4 p.m. daily

Recreation

• 24-hour Stay Fit Gym
• Fitness Concierge
• Yoga Away^TM
• Massage services available

Local Attractions

• Rosemont Theatre / Woodfield Shopping Center
• Art Institute of Chicago / Navy Pier
• United Center / Soldier Field / Wrigley Field / Allstate Arena
• Chicago Botanic Garden / Brookfield Zoo

Getting to Rosemont

Getting There By Air

Rosemont is served by the O'Hare International Airport .We are pleased to announce that American, Continental, Delta, United Airlines, and JetBlue are our official carriers for the IDFA's Milk and Cultured Dairy Products Symposium.

American Airlines:
AA 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 9750AB as the aa.com promotion code or please call the American Airlines Meeting Services Desk at (800) 433-1790.

Continental Airlines:
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 Airlines:
Delta is pleased to offer discounted airfares. Use WorldFile/Ticket Designator NY295 to purchase your tickets and discounts from 2 to 7 percent will be applied. Please call (800) 532-4777 for reservations.

United Airlines:
United Airlines offers 5 to 10 percent 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 call the Meetings Plus reservation service at (800) 521-4041

JetBlue Airways:
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 MILKPRODUCTS as the promotion code.
If you have any questions just contact our dedicated Meetings Desk at 1 (888) JET-BLUE (538-2583), option 4 or jetblueconventions@jetblue.com.

Getting to the Hyatt Regency O'Hare

From O'Hare International Airport (3.25 miles):

Complimentary Shuttle Service:
Take advantage of our 24-hour, complimentary shuttle service, which runs every 15 minutes. Follow the red Shuttle signs at the airport to the designated pick-up area, O'Hare bus / Shuttle Center Door One. International travelers must use the courtesy phone inside the terminal. Shuttle buses are blue with white signage that reads Hyatt Regency O'Hare. For pick-up between midnight and 6:00 a.m., guests must call the hotel directly.

Where's the Hyatt Regency O'Hare Shuttle Bus?

The new Bus/Shuttle Center is an indoor facility that has seating, heating, air conditioning and concessions. However, the center is a three-to-six minute walk from the baggage claim area, which is currently the regular pick up area for taxis, limousines, and other ground transport.

The complimentary Hyatt Regency O'Hare shuttle bus service runs approximately every 15 minutes, 24-hours per day. The Hyatt Regency O'Hare shuttle bus picks up only at Door #1 at the Shuttle Center for domestic flights.
If you arrive on an international airline, please proceed to terminal 5E and call for the shuttle from our courtesy phone.

Departure to the airport from the Hyatt Regency O'Hare will be a direct route to the airport, and our driver will take you directly to your terminal.

DIRECTIONS:
The Bus/Shuttle Center is centrally located between Terminals 1,2, and 3. Follow the overhead signs in the Baggage Claim (Lower Level) areas of each Domestic Terminal to the nearest underground Pedestrian Walkway. Proceed to Elevator Centers 3 or 4 and press the Bus/Shuttle Center button.

MIDWAY AIRPORT SHUTTLE:
The Omega Shuttle service from Midway to O'Hare International Airport is located at door M-1 outside of Southwest Airlines. The Omega shuttle runs every hour on the hour from 7 a.m. - 10 p.m. 7 days a week. This service, with a fee of $17.00 one way, does not require advance reservations. The shuttle will bring you directly to Door 5 at the O'Hare International Airport's Shuttle Center. Please wait for the blue Hyatt Regency O'Hare Shuttle bus at Door 1. Our shuttle runs every 15 - 20 minutes.

Directions to the Hyatt Regency O'Hare

From Midway Airport (26 miles):
Take Cicero Avenue / IL-50 North to merge onto I-55 North / Stevenson Expressway North. Merge onto I-90 West / I-94 West via Exit 292A toward Wisconsin. Keep left to take I-90 West / Kennedy Expressway West via Exit 43B toward O'Hare Int'l Airport / I-294 South / Indiana. Take the River Road Exit 1.Take the South River Road ramp, then merge onto North River Road. Turn left onto Bryn Mawr Avenue, proceed to hotel.

From Points East:
Follow I-90 West toward Chicago, crossing into Illinois. Merge onto I-90 Express West / I-94 Express West / Dan Ryan Expressway West via the exit on the left. This becomes I-90 West / I-94 West. Keep left to take I-90 West / Kennedy Expressway West via Exit 43B toward O'Hare / Rockford. Keep right to take I-190 West via Exit 78 toward O'Hare Int'l Airport / I-294 South / Indiana. Take the River Road Exit 1. Take the South River Road ramp, then merge onto North River Road. Turn left onto Bryn Mawr Avenue, proceed to hotel.

From Points West:
Follow I-80 E toward Davenport, crossing into Illinois. Merge onto I-88 East via Exit 4B toward Sterling / Rock Falls. Merge onto I-294 North toward O'Hare / Milwaukee. Take the North-West Tollway / I-90 West / Kennedy Expressway / I-90 East exit toward I-190 West / O'Hare / Chicago / Rockford / River Road. Take the I-190 West / River Road exit toward O'Hare, then take the River Road exit on the left. Turn right onto North River Road. Turn left onto Bryn Mawr Avenue, proceed to hotel.

From Points North:
Follow I-90 East via Exit 267A toward Janesville / Chicago, crossing into Illinois. Merge onto I-190 West toward O'Hare, then merge onto US-12 East / US-45 South / Manheim Road via Exit 2B. Merge onto I-190 East toward Chicago, and take South River Road Exit 1B. Merge onto North River Road, turn left onto Bryn Mawr Avenue and proceed to hotel.

From Points South:
Follow I-65 North toward Indianapolis, crossing into Indiana. Take Toll Road I-90 via Exit 262 toward Illinois / Ohio. Merge onto I-90 West toward Chicago, crossing into Illinois. Merge onto I-90 Express West / I-94 Express West / Dan Ryan Expressway West via the exit on the left. This becomes I-90 West / I-94 West. Keep left to take I-90 West / Kennedy Expressway West via Exit 43B toward O'Hare / Rockford. Keep right to take I-190 West via Exit 78 toward O'Hare Int'l Airport / I-294 South / Indiana. Take River Road EXIT 1, then take the South River Road ramp. Merge onto North River Road. Turn left onto Bryn Mawr Avenue, proceed to hotel.

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Frequently Asked Questions

1. When will the 2010 Milk and Cultured Dairy Products Symposium be held?
The Milk and Cultured Dairy Products Symposium will be held Monday, May 24, through Wednesday, May 26, 2010.

2. Why should I attend the 2010 Milk and Cultured Dairy Products Symposium?
The Milk and Cultured Dairy Products Symposium is an annual event that will explore cutting-edge innovations in the use of ingredients, processing technology, analytical methods, packaging, new products for cultured products (yogurt, sour creams, buttermilk, cottage cheese, etc.) and milk and dairy beverages.

3. Who attends the Milk and Cultured Dairy Products Symposium?
This program will benefit milk and cultured products executives, product development personnel, plant managers, R&D/QA professionals, plant engineers and operations staff.

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 Milk and Cultured Dairy Products Symposium, please complete the exhibit registration form.

5. Where will the Symposium be held? What is the hotel room rate?
The Milk and Cultured Dairy Products Symposium will be held at the Hyatt Regency O'Hare, in Rosemont, Illinois. IDFA has a special room rate of $129 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 847-696-1234 to reserve your room today. When calling, refer to IDFA's Milk and Cultured Dairy Products Symposium to receive the special room rate.

7. What is the schedule for the Milk and Cultured Dairy Products Symposium?
The agenda with program and activities schedule is available online. Please note that the program schedule is subject to change.

8. How do I register for the Milk and Cultured Dairy Products Symposium?
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.

9. What is the registration fee?
The Milk and Cultured Dairy Products Symposium registration fee is based on membership. If you are a member, the price is $795, and if you are not a member the price is $995. If you have any questions about membership please email membership@idfa.org.

10. What does my registration fee include?
Your registration fee includes two continental breakfasts, a plated lunch, 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.

11. Will I receive a confirmation for my registration?
Yes, you will receive a confirmation for your registration via email or fax. It will contain detailed information about this year's Milk and Cultured Dairy Products Symposium.

12. What is the registration cancellation/refund policy?
Full refunds will be granted for written cancellations received by May 3, 2010. Cancellations received by May 17, 2010 will be eligible for a 50 percent refund. No registration refunds will be granted after May 17, 2010. All cancellations must be received in writing. Substitutions may be made without penalty.

13. I am a member of the news media, do you have press registration?
Please contact Jessica Lee, IDFA coordinator for meetings and educational services, at jlee@idfa.org or (202) 220-3532 for special consideration.

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

15. What is the dress code?
Business casual attire is recommended.

16. My question is not here! Who should I contact?
If you have any further questions about The 2010 Milk and Cultured Dairy Products Symposium, please contact Kellie Bland, Meetings Assistant & Registrar at 202-220-3557 or kbland@idfa.org

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How to Register

Registration for this event is closed.

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