Interactive Event Calendar

2009 Ice Cream Technology Conference

February 26-27, 2009

Pointe Tapatio Cliffs Resort | Phoenix, AZ



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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.

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 - Thursday, February 26, 2009

7:30 a.m.
 Registration and Continental Breakfast
8:30 a.m. Welcome by 2009 Ice Cream Technology Council President:

President: Laura Johnson, Product Development Manager, Publix Super Markets, Inc.
9:00 a.m.
 Freezer Figures: Retail and Foodservice Frozen Dessert Activity
This update will review the latest sales trends for ice cream frozen desserts and novelties including a look at the soft-serve mix market. We will explore what is happening with frozen yogurt and non-standard frozen dessert products as well as how low fat and premium products are performing. A snapshot of new product introductions will top off this marketing presentation.

Speaker: Donna Berry, Product Development Editor, Dairy Foods Magazine
9:30 a.m. Insights on Consumer Food & Health
Take a glimpse into what consumers are thinking about food, nutrition and health. This session will review annual quantitative consumer research from IFIC's 2008 Food & Health Survey on how people view their own diets, efforts to improve them, and their understanding of food components. Gain insights on how these trends could be leveraged in new frozen desserts.

Speaker: Sarah Alligood MPH, RD, Program Coordinator, Nutrition, International Food Information Council
10:00 a.m.

Break
10:45 a.m.
Least Cost Formulas for Ice Cream & Frozen Desserts
The skyrocketing cost of raw materials, labor, energy and transportation are prompting detailed evaluation of formula costs. This session will explore practical ice cream and frozen dessert mix formulation options to help drive costs down and keep quality high.

Speaker: Bruce Tharp Ph.D., Principal, Tharp Food Technology
11:15 a.m.
 Industry Hot Topics-Part 1: Identification
Once again we will hold an open discussion format that will be used to analyze current industry issues and collectively identify solutions and actions. Learn from the expertise of your fellow frozen dessert processors and suppliers and maximize your time spent with industry colleagues by participating in this session. The first part of the session will be identification of four key industry issues, which the breakout groups will tackle. We will also review last year's Hot Topic outcomes.

Moderators: Cary Frye, Vice President of Regulatory Affairs, International Dairy Foods Association?Rich Ellefson, Principal, Ellefson Consulting
11:45 a.m.
 Conference Luncheon & Networking
1:00 p.m. Understanding Dairy Input Costs
The cost of raw dairy inputs for dairy processing plants has reached historical highs over the past year. A top dairy economist will draw on typical dairy economic cycles, worldwide dairy demand, anticipated national economic health, U.S. Department of Agriculture (USDA) commodity pricing data and dairy product futures to identify economic trends over the next 12 months to two years. Learn how to better understand trends in dairy input costs.

Speaker: Mike Brown, Dairy Economist, Glanbia Foods Inc.
1:45 p.m. Cocoa Flavanol Benefits Uncovered
A growing body of evidence indicates that flavanols, found naturally in unprocessed cocoa and to varying degrees in processed cocoa products, may be linked to a range of circulatory health benefits. Specifically, research indicates that cocoa flavanols may help improve blood vessel function and increase blood flow, reduce blood pressure and increase blood flow to the brain, which could have important implications for learning and memory.

Speaker: Risa Schulman, Research Director, Mars Botanical
2:15 p.m. Vitamin D: Is it the Next Super Nutrient?
Research on vitamin D continues to build, with its potential health benefits ranging from protection against cancer, periodontal disease and multiple sclerosis to improved immune function and cognitive performance. At the same time, FDA has recently approved a new health claim to tout the role of vitamin D along with lower calcium to help prevent osteoporosis. This session will also highlight the regulatory hurdles for vitamin D fortification in frozen desserts.

Speaker: Lori Hoolihan PhD, RD, Nutrition Research Specialist, Dairy Council of California
2:45 p.m. Low Glycemic Index Sweeteners in Ice Cream
Newly published research will be presented on the use of novel sweetener ingredients that reduce glycemic index of ice cream and frozen desserts. Global demand for these types of products continues to increase as higher levels of diabetes and impaired glucose tolerance are seen in the population world-wide.

Speaker: Douglas Goff PhD, Professor, Department of Food Science University of Guelph
3:15 p.m. Break
3:30 p.m. The Zero Calorie Sweetener Stevia
Learn about the newest sugar substitute which is derived from the leaves of the Latin American herb stevia, which contains a substance hundreds of times more potent than sugar. Currently marketed to consumers, this sweetener has GRAS designation and is now available as a food ingredient.

Speaker: Jim May, Founder & CEO, Wisdom Natural Brands (makers of SweetLeaf Sweetener)
4:00 p.m. Industry Hot Topics - Part 2: Break Out Session
Conference participants will meet in breakout session to more fully discuss their Hot Topic and brainstorm ideas to present to the full group.

Moderators: Cary Frye, Vice President, Regulatory Affairs, International Dairy Foods Association Rich Ellefson, Principal, Ellefson Consulting
4:45 p.m. What is Your Favorite New Ice Cream Flavor?
Learn about the newest sugar substitute which is derived from the leaves of the Latin American herb stevia, which contains a substance hundreds of times more potent than sugar. Currently marketed to consumers, this sweetener has GRAS designation and is now available as a food ingredient.

Speaker: Jim May, Founder & CEO, Wisdom Natural Brands (makers of SweetLeaf Sweetener)

Day Two - Friday, February 27, 2009

7:00 a.m. Registration and Continental Breakfast
8:00 a.m. Fundamentals of Formulating Soft-serve Ice Cream Mix
This session will cover the basics of soft-serve ice cream mix formulation. It will also cover challenges for producing high quality products with a focus on new research from the University of Guelph on the effective use of carrageenan gums to prevent phase separation.

Speaker: Douglas Goff Ph.D., Professor, Department of Food Science University of Guelph
8:45 a.m. Pros and Cons for Non-standard Frozen Desserts
Faced with the reality that the standards of identity for ice cream limit innovation, frozen dessert manufactures are breaking away from formulating products that adhere to the standards of identity for ice cream. We will explore the regulatory frame work and possibilities for formulating and labeling products that are outside of the federal standards of identity for ice cream. This will include new research at the University of Guelph to better understand fat structure and function when formulating with non-dairy fat sources.

Panel Discussion: A panel of Academics and Processor Representatives have been invited
9:15 a.m. Regulatory Update
Hear the latest regulatory issues from the federal and state levels. This session will give an update on labeling claims such as natural, gluten free and FDA's recent activity on supplemental allergen statements. We will also preview what Congress has on the table regarding overall food safety regulations to require traceability and mandatory recall authority.

Speaker: Cary Frye, Vice President of Regulatory Affairs, International Dairy Foods Association
9:45 a.m. FDA Briefing on Recall of Peanut-Containing Products: Salmonella Typhimurium
FDA scientist and emergency response staffer, Dr. Cory Bryant will brief participants on the details of the Salmonella Typhimurium outbreak linked peanuts produced by the Peanut Corporation of America (PCA) which led to one of the largest food recalls in this country. He will provide a glimpse into how FDA investigates, acts and communicates to the industry and media during a public health crisis. Dr Bryant will address the group via telephone and take questions from the meeting participants.

Speaker: Cory M. Bryant, PhD, General Health Scientist, FDA, Office of Food Defense, Communication, and Emergency Response Food Defense Oversight Team Rich Ellefson, Principal, Ellefson Consulting
10:15 a.m. Break
10:30 a.m. Risk-Based Approach to Environmental Monitoring for Listeria Monocytogenes
FDA's will soon be issuing new guidance to the food industry on the control of Listeria monocytogenes in food including frozen foods. This includes detailed recommendations for environmental monitoring and finished product testing. Learn more about how a risk-based approach should be applied to your sampling and testing plan and benchmark your current plan against these recommended practices.

Speaker: Richard Brouillette, Section Manager, Microbiology & Food Safety, Kraft Foods Inc.
11:15 a.m. Are You Ready for SQF?
Driven by food retailers, the Food Marketing Institute's Safe Quality Foods (SQF) is sweeping the U.S. food industry. As a comprehensive third-party food-safety and quality system recognized by international certification bodies, SQF is here to stay. To help members adopt SQF requirements in their dairy plants, IDFA has established the SQF Task Force and is becoming an SQF-recognized trainer and consultant. Make SQF work for your plant.

Speaker: Gary Smith, Technical Director, SQF Institute
11:45 a.m. Conference Luncheon & Networking
12:45 p.m. Flavor Trends From Around the World
Hear Kerry Sweet Ingredients present their ideas of new flavoring trends for ice cream and novelties from around the globe. They will share insights from South America, Europe and Asia. You will also get to taste some of these unusual flavors and leave the discussion with great ideas for new products and flavors.

Speaker: John Namy, Vice President, Applications, Kerry Ingredients & Flavours
1:45 p.m. Industry Hot Topics - Part 3: Breakout and Report
For the second part of the session, the four breakout groups will meet separately to discuss their assigned topic and identify solutions and actions. The full group will rejoin for a quick recap of each of the four issues. Be sure to stay for this final session to take home this valuable information.

Moderators: Cary Frye, Vice President of Regulatory Affairs, International Dairy Foods Association Rich Ellefson, Principal, Ellefson Consulting
3:00 p.m. Conclusion
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Presentations

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