Overview
The Yogurt & Cultured Innovation Conference is a dynamic, information-rich meeting focused exclusively on the information that yogurt and cultured dairy product professionals need. Learn about the most recent developments in the category and be inspired by new ideas as you network with industry peers and respected experts.
Find out what’s new in ingredients, cultures, processing technology and packaging. Plus, experience new ingredients and products presented during the Innovative Product Contest.
Who Should Attend?
All professions in the yogurt and cultured dairy products field – including executives, marketers, plant operations, research and development and quality assurance staff – will gain new insights, ideas and solutions by attending the conference. Suppliers to the industry are also encouraged to attend.
Agenda
*All Times Eastern Print Agenda
| April 9, 2024 | Event | Speaker | Location |
|---|---|---|---|
| 8:00am - 8:30am |
Networking Breakfast – Sponsored by: Tetra Pak
Sponsored By:
|
Grand Ballroom ABC | |
| 8:30am - 8:45am |
Welcome Remarks
|
Grand Ballroom DEF | |
| 8:45am - 9:30am |
Consumer Trends Impacting Dairy Innovation
|
Grand Ballroom DEF | |
|
Dive into the consumer trends driving dairy sales with Darren Seifer, veteran CPG and food consumption analyst and contributing author to Circana’s Eating Patterns in America report—a compilation of all food and foodservice research the company conducts over the year. Seifer will leverage both point-of-sale and consumption data sets to help you align your ice cream, yogurt, and cultured product innovations with consumer needs. You won’t want to miss Seifer’s latest insights. |
|||
| 9:30am - 10:15am |
Capturing the Claims-Driven Consumer: Expert Insights for Dairy
|
Grand Ballroom DEF | |
|
Consumers are increasingly mindful of the products they purchase for many reasons. As consumers seek affordable, convenient products that deliver their desired benefits, it can become confusing to understand claims & certifications on pack, specifically what they mean and how they are substantiated. As a dairy manufacturer, how do you capitalize on this market shift? Join Kerry’s dynamic panel of experts from technical business development, marketing and regulatory to discover the power of claims-driven functional benefits and how that can optimize your dairy business. Learn from Kerry’s proprietary consumer research and cross-functional expertise on how to maximize your business and credibility with consumers through the addition of functional benefits to your products while understanding regulatory considerations. Speakers: Susan Bond, Vice President of Regulatory & Scientific Affairs, Kerry |
|||
| 10:15am - 10:45am |
Networking Break – Sponsored by: Denali Ingredients
Sponsored By:
|
Grand Ballroom Foyer | |
| 10:45am - 11:30am |
Driving Innovation in the Yogurt Category, a Consumer Insights Perspective
|
Grand Ballroom G | |
|
Join us for an overview of recent consumer research that explores the unmet needs of yogurt consumers in the U.S. market, exposing the “white spaces” and opportunities for innovation. In recent years, several dairy companies have dedicated a lot of their research and innovation resources to plant-based yogurts, milks, and cheeses, trying to make these products more appealing to consumers. However, the challenges we all faced in 2023 brought back attention to traditional dairy products that are the main volume drivers in the market. Better insights and good understanding of consumer needs is important to drive the right innovation. This consumer research explores the perception of several U.S. yogurt brands, how their key attributes resonate with consumers, and how well they meet their expectations. This research also explores consumers’ unmet needs by demographics groups and consumption moments, bringing a refreshed view to innovation opportunities. Speaker: Ivan Gonzales, Marketing Director – Dairy Category, Ingredion |
|||
| 10:45am - 11:30am |
Ice Cream Tech: Concurrent Session
|
Grand Ballroom DEF | |
| 11:30am - 12:15pm |
Ice Cream Tech: Concurrent Session
|
Grand Ballroom DEF | |
| 11:30am - 12:15pm |
The Power of Mushrooms: Improve Quality and Shelf Life with this Natural Antimicrobial
|
Grand Ballroom G | |
|
Consumers demand clean ingredients in their products, especially preservatives. A recent dairy assessment conducted by food developer, Mattson, and Cal Poly Dairy Science Program compared scratch-made yogurt and cream cheese samples containing Chiber™ Mushroom Extract (Chiber), synthetic preservatives, or cultured dextrose. Samples were studied for their shelf life, in terms of sensory parameters and microbiology. Shelf life results showed Chiber matched potassium sorbate’s efficacy, and surpassed natamycin and cultured dextrose. Sensory evaluation testers noted Chiber had the best overall taste with no distinguishable flavor change from the control. Chiber outperformed all other preservatives, which has profound implications for dairy manufacturers. Not only can manufacturers prolong the shelf life of their products, they can expand their market reach while catering to consumers who seek clean-label ingredients like Chiber. Speaker: Joyce Baird, Account Manager, Chinova Bioworks |
|||
| 12:15pm - 1:30pm |
Networking Lunch
Sponsored By:
|
Sandpiper Terrace | |
| 1:30pm - 2:15pm |
Food Colors: Colors From Nature™ (Update from ADM)
|
Grand Ballroom DEF | |
|
Color experts from Archer Daniels Midland (ADM) will provide conference attendees with valuable information about the current landscape for food colors in dairy and dairy alternative products. In addition to reviewing consumer and industry trends, ADM will discuss which types of food coloring products are most appropriate to meet certain product development and regulatory criteria. The audience will leave this session better equipped to navigate color selection decisions for dairy product applications in the current marketplace. Speakers: Emina Goodman, Sr. Commercial Director – Color Development, ADM |
|||
| 2:15pm - 3:30pm |
Innovative Ice Cream Flavor Contest, Part I: Most Innovative Flavor and Most Innovative Novelty
|
Grand Ballroom ABC | |
|
Taste the latest and most interesting flavors and novelties and vote for your favorites. In Part I, attendees will judge for the Most Innovative Ice Cream Flavor and the Most Innovative Ice Cream Novelty Product currently in the market. |
|||
| 3:30pm - 4:15pm |
Ice Cream Tech: Concurrent Session
|
Grand Ballroom DEF | |
| 3:30pm - 4:15pm |
Innovative Trends in the Cultured Dairy Market: What is Captivating Consumers, and How Do We Stay Relevant?
|
Grand Ballroom G | |
|
The session will cover recent cultured product trends and new innovative breakthroughs, while also exploring how sustainable dairy has played a role in the recent launches and what has held the highest success with captivating consumers. Join in to learn what new solutions will be key in the next phase of cultured innovations. Speaker: Paula Guedes, Key Account Manager – Cultured & Fermented, Fonterra (USA), Inc. |
|||
| 4:15pm - 5:00pm |
Innovative Ice Cream Flavor Contest, Part II: Most Innovative Prototype Flavor
|
Grand Ballroom ABC | |
|
Part II of the Innovative Ice Cream Flavor Competition is devoted to the Prototype Ice Cream Flavor category. Entries are new products that are not yet in the market. Taste and judge the samples for yourself and help choose the winner. |
|||
| 5:30pm - 7:00pm |
Networking Reception – Sponsored by: Clasen Quality Chocolate
Sponsored By:
|
Sandpiper Terrace | |
| April 10, 2024 | Event | Speaker | Location |
| 8:00am - 8:30am |
Networking Breakfast
|
Grand Ballroom ABC | |
| 8:30am - 9:15am |
The Most Surprising Opportunity in Robotic Automation
|
Grand Ballroom DEF | |
|
With the current economic conditions, cost justification for robotic automation is more important now than ever. From identifying the best applications to developing a cost justification model, Rick will offer visitors real-world tools to guide them through their next automation project and he will reveal what has become the most surprising financial opportunity in robotic automation (Hint: it is not labor savings). As viewers engage with robotic suppliers, it is important to understand the basics of robotics and to have the right list of questions to avoid gaps in understanding or shortcomings in the final system. From future packaging needs to employee engagement, maintenance requirements, and training, Rick will offer insights and real-world examples that can be put to use on our next robotic automation project. Speaker: Rick Gessler, Vice President of Engineering, Delkor Systems |
|||
| 9:15am - 10:00am |
Machine Learning and SMART Line Technology for Dairy
|
Grand Ballroom DEF | |
|
Consider an ice cream or cultured product line as one integrated machine from ingredients to final package, rather than individual machines performing its specific task. Based on a total integrated function design philosophy for mechanical and automation design, production is based on standard operating procedures and modes responding to actual line conditions. This session will provide insights into next generation dairy production lines using innovative techniques to reduce energy, waste and base operational performance on data and AI/machine learning. Speaker: Anders Torbensen, VP Sales & Marketing, Gram Equipment |
|||
| 10:00am - 10:30am |
Innovative Cultured Dairy Product Contest
|
Grand Ballroom ABC | |
|
Taste the latest new products — including cultured milk, yogurt, sour cream, cottage cheese, and dips — and vote for your favorites. |
|||
| 10:30am - 11:00am |
Networking Break – Sponsored by: dsm-firmenich
Sponsored By:
|
Grand Ballroom Foyer | |
| 11:00am - 11:45am |
Ice Cream Tech: Concurrent Session
|
Grand Ballroom DEF | |
| 11:00am - 11:45am |
dsm-firmenich’s AI-powered Dairy Culture Co-Creation Platform
|
Grand Ballroom G | |
|
When cutting-edge food science meets artificial intelligence, the results are powerful. dsm-firmenich proved this recently with the launch of its first range of all-in-one cultures for fermented milk products developed using the company’s new AI-powered Culture Co-Creation Platform. Combining dsm-firmenich’s industry leading expertise with machine learning, the platform unlocks closer collaboration between the dairy industry and dsm-firmenich’s formulation experts. This bringing together of expert knowledge sharing, tech-enabled innovation and customer and consumer insights allows for the creation of unique solutions that simultaneously address multiple product targets. We present an ML-driven iterative approach that can be used to design cultures for dairy applications. Our case study is based on a real-world use case: Can we extend the shelf-life of a yogurt product without negatively impacting other key performance indicators, such as acidification rate, texture and taste? Speaker: Claire Price, Global Innovation Manager Fresh Dairy, dsm-firmenich |
|||
| 11:45am - 12:30pm |
Ice Cream Tech: Concurrent Session
|
Grand Ballroom DEF | |
| 11:45am - 12:30pm |
One Person’s Whey-ste is Another’s New Product Innovation
|
Grand Ballroom G | |
|
Lactose-rich by-products from cultured dairy products, like Greek yogurt and cottage cheese, are currently a challenge for the industry. These by-products are low in protein, high in lactic acid and minerals. Typically, these by-products are used for low-value applications like animal feed or represent disposal costs for dairy facilities. Fermentation and processing technologies can be used to transform these whey streams into novel, valued-added cultured dairy products and ingredients. This talk will highlight dairy farmer and USDA-supported research that has developed fermentation platforms to create non-alcoholic and alcoholic cultured dairy products, nutritional powders, and green feedstocks for the chemical industry. These platforms represent opportunities for cultured dairy producers to derive more value from the milk entering their plants while also reducing cost associated with waste management. |
|||
| 12:30pm - 1:30pm |
Lunch: Presentation of Innovative Ice Cream & Cultured Products Awards
Sponsored By:
|
Sandpiper Terrace | |
| 1:30pm - 2:15pm |
Ice Cream Tech: Concurrent Session
|
Grand Ballroom DEF | |
| 1:30pm - 2:15pm |
The Importance of Yogurt Mouthfeel Attributes Related to Consumer Liking
|
Grand Ballroom G | |
|
Significant changes in consumer demands for more healthy and nutritionally improved products continues to place pressure on product developers to create new formulations to meet these market needs. More effective formulation of such products, with equivalent or increased consumer acceptance, can be facilitated with the successful integration of sensory science methods into the development process. Sensory results were analyzed using a Product and Consumer Exploration (PCx) by Tate & Lyle approach that allowed for an identification of consumer liking and correspondence to several key mouthfeel sensory attributes in yogurt. Leveraging SensationsTMapproach, the effects of fat level, gelatin and different starch products and processing conditions were also identified. Speaker: Chellani Hathorn, Senior Sensory Scientist, Tate & Lyle |
|||
| 2:15pm - 3:00pm |
Regulatory Update
|
Grand Ballroom DEF | |
|
Federal regulatory agencies and even some states are taking actions on a number of issues that will affect manufacturers of frozen desserts and cultured products. Hear from IDFA’s Regulatory Affairs Team about the issues that are on our radar, including FDA modernization, food safety, nutrition policies, packaging regulations and sustainability priorities. Speakers: John Allan, Vice President, Regulatory Affairs & International Standards, International Dairy Foods Association |
|||
Consumer Trends Impacting Dairy Innovation
Dive into the consumer trends driving dairy sales with Darren Seifer, veteran CPG and food consumption analyst and contributing author to Circana’s Eating Patterns in America report—a compilation of all food and foodservice research the company conducts over the year. Seifer will leverage both point-of-sale and consumption data sets to help you align your ice cream, yogurt, and cultured product innovations with consumer needs. You won’t want to miss Seifer’s latest insights.
Speaker: Darren Seifer, Industry Advisor, Consumer Goods and Foodservice Insights, Circana
Darren Seifer
Capturing the Claims-Driven Consumer: Expert Insights for Dairy
Consumers are increasingly mindful of the products they purchase for many reasons. As consumers seek affordable, convenient products that deliver their desired benefits, it can become confusing to understand claims & certifications on pack, specifically what they mean and how they are substantiated. As a dairy manufacturer, how do you capitalize on this market shift?
Join Kerry’s dynamic panel of experts from technical business development, marketing and regulatory to discover the power of claims-driven functional benefits and how that can optimize your dairy business. Learn from Kerry’s proprietary consumer research and cross-functional expertise on how to maximize your business and credibility with consumers through the addition of functional benefits to your products while understanding regulatory considerations.
Speakers: Susan Bond, Vice President of Regulatory & Scientific Affairs, Kerry
Samantha Gonfiantini, Dairy Marketing Lead, North America, Kerry
Vivien Sheehan, Ph.D., Vice President of Business Development for Nutritional & Functional Ingredients, Kerry
Susan Bond
Susan Bond, Vice President of Regulatory & Scientific Affairs at Kerry, has led a distinguished career across the food and beverage market for over 25 years, with experience at the FDA, International Food Information Council and various Food and Beverage manufacturers. Harmonizing scientific innovation with regulatory compliance, Susan is a pivotal force in shaping the future of ingredients for a healthier and safer global market. Susan is a graduate of West Virginia Wesleyan College and holds an M.S., Technology, Biotechnology from University of Maryland Global Campus.
Samantha Gonfiantini
Samantha Gonfiantini, Kerry’s Strategic Marketing Lead for Dairy, is a passionate marketer with a keen understanding of consumer trends and is dedicated to innovating and disrupting the category. She holds a bachelor’s degree in Sociology from Beloit College which drives her curiosity of consumer behavior. With experience in channel, category and customer marketing, Samantha understands the dairy landscape and how to remain competitive in the space.
Vivien Sheehan, Ph.D.
As Vice President of Business Development at Kerry, Vivien oversees high performing teams focused on a portfolio of functional and nutritional ingredients for the Food, Beverage, and Supplement markets. With over 16 years’ experience working for Kerry, Vivien spent most of her career leading the Research & Development function within Kerry’s Applied Health and Nutrition business. She has made a distinguished contribution in the field of Food Waste mitigation, Health, and Wellness enhancement & Plant Protein technology. Vivien is a graduate of University of College Cork, Ireland with a bachelor's degree in food science, and a subsequent Doctorate in Microbiology.
Driving Innovation in the Yogurt Category, a Consumer Insights Perspective
Join us for an overview of recent consumer research that explores the unmet needs of yogurt consumers in the U.S. market, exposing the “white spaces” and opportunities for innovation.
In recent years, several dairy companies have dedicated a lot of their research and innovation resources to plant-based yogurts, milks, and cheeses, trying to make these products more appealing to consumers. However, the challenges we all faced in 2023 brought back attention to traditional dairy products that are the main volume drivers in the market. Better insights and good understanding of consumer needs is important to drive the right innovation.
This consumer research explores the perception of several U.S. yogurt brands, how their key attributes resonate with consumers, and how well they meet their expectations. This research also explores consumers’ unmet needs by demographics groups and consumption moments, bringing a refreshed view to innovation opportunities.
Speaker: Ivan Gonzales, Marketing Director – Dairy Category, Ingredion
Ivan Gonzales
Ivan has over 20 years of experience in the international dairy market. His deep expertise in the dairy industry enables him to connect consumer trends and needs to innovative dairy solutions that solve manufacturer challenges. Ivan currently manages the Ingredion’s Dairy and dairy alternatives categories for North America, defines the strategy and tactics that support the growth of these important market categories, making sure Ingredion’s solution offering matches the needs of the industry. Prior to his current position, Ivan held various roles in marketing, sales management, business development and product innovation, supporting many companies in different countries across the Americas. Ivan has an Eng. Degree in Food Industries from UNALM University, Lima, Peru and a M.S. in Dairy Science and Technology from Massey University, New Zealand.
The Power of Mushrooms: Improve Quality and Shelf Life with this Natural Antimicrobial
Consumers demand clean ingredients in their products, especially preservatives. A recent dairy assessment conducted by food developer, Mattson, and Cal Poly Dairy Science Program compared scratch-made yogurt and cream cheese samples containing Chiber™ Mushroom Extract (Chiber), synthetic preservatives, or cultured dextrose. Samples were studied for their shelf life, in terms of sensory parameters and microbiology. Shelf life results showed Chiber matched potassium sorbate’s efficacy, and surpassed natamycin and cultured dextrose. Sensory evaluation testers noted Chiber had the best overall taste with no distinguishable flavor change from the control. Chiber outperformed all other preservatives, which has profound implications for dairy manufacturers. Not only can manufacturers prolong the shelf life of their products, they can expand their market reach while catering to consumers who seek clean-label ingredients like Chiber.
Speaker: Joyce Baird, Account Manager, Chinova Bioworks
Joyce Baird
Joyce Baird is an Account Manager for Chinova Bioworks. With over 20 years of experience serving clients in the food and beverage industry, she’s developed key relationships along the entire supply chain—from producers, manufacturers, and distributors to restaurant operators and retailers. She also has a Bachelor of Science in Business Administration from Illinois Wesleyan University, which has helped her build business plans and strategies to improve sales pipelines.
Food Colors: Colors From Nature™ (Update from ADM)
Color experts from Archer Daniels Midland (ADM) will provide conference attendees with valuable information about the current landscape for food colors in dairy and dairy alternative products. In addition to reviewing consumer and industry trends, ADM will discuss which types of food coloring products are most appropriate to meet certain product development and regulatory criteria. The audience will leave this session better equipped to navigate color selection decisions for dairy product applications in the current marketplace.
Speakers: Emina Goodman, Sr. Commercial Director – Color Development, ADM
Mike Medina, Category Marketing Director – Specialized Nutrition & Dairy, ADM
Emina Goodman
Mike Medina
Innovative Ice Cream Flavor Contest, Part I: Most Innovative Flavor and Most Innovative Novelty
Taste the latest and most interesting flavors and novelties and vote for your favorites. In Part I, attendees will judge for the Most Innovative Ice Cream Flavor and the Most Innovative Ice Cream Novelty Product currently in the market.
Innovative Trends in the Cultured Dairy Market: What is Captivating Consumers, and How Do We Stay Relevant?
The session will cover recent cultured product trends and new innovative breakthroughs, while also exploring how sustainable dairy has played a role in the recent launches and what has held the highest success with captivating consumers. Join in to learn what new solutions will be key in the next phase of cultured innovations.
Speaker: Paula Guedes, Key Account Manager – Cultured & Fermented, Fonterra (USA), Inc.
Jen Martin, Senior Marketing Manager – Atlantic, Fonterra (USA) Inc.
Paula Guedes
Paula is a Key Account Manager for Consumer Brands who focuses primarily on offering premium Cultured and Protein ingredient solutions to customers across the United States. Today, Paula has over 12 years’ sales experience in the Dairy Market. Having joined Fonterra Brazil in 2017, Paula supported our protein business and built strong relationship with customers and stakeholders. In 2020, Paula moved to the USA and began supporting the business through the implementation of new solution-driven technologies.
Jen Martin
Jen is a strategic marketing specialist with over 15 years’ experience in the Nutrition and Wellness industry and has spent the past four in dairy. Alongside her Bachelor of Science, she has a Degree in Natural Nutrition and Holistic Health. Jen is skilled in combining insights and science to inform upcoming consumer trends that fuel innovation pipelines and business growth.
Innovative Ice Cream Flavor Contest, Part II: Most Innovative Prototype Flavor
Part II of the Innovative Ice Cream Flavor Competition is devoted to the Prototype Ice Cream Flavor category. Entries are new products that are not yet in the market. Taste and judge the samples for yourself and help choose the winner.
The Most Surprising Opportunity in Robotic Automation
With the current economic conditions, cost justification for robotic automation is more important now than ever. From identifying the best applications to developing a cost justification model, Rick will offer visitors real-world tools to guide them through their next automation project and he will reveal what has become the most surprising financial opportunity in robotic automation (Hint: it is not labor savings).
As viewers engage with robotic suppliers, it is important to understand the basics of robotics and to have the right list of questions to avoid gaps in understanding or shortcomings in the final system. From future packaging needs to employee engagement, maintenance requirements, and training, Rick will offer insights and real-world examples that can be put to use on our next robotic automation project.
Speaker: Rick Gessler, Vice President of Engineering, Delkor Systems
Rick Gessler
Rick Gessler is Vice President of Engineering at Delkor Systems, a leading U.S. manufacturer of advanced robotic packaging systems. Based in Minneapolis, MN, Delkor employs 350 employees in its state of the art, 300,000 sq.ft. manufacturing campus. Delkor is Rockwell Automation's OEM of the Year, a Fanuc Level 5 Certified Service Provider and a top North American manufacturing partner for yogurt, ice cream, and dairy case packing and cartooning equipment.
In his role at Delkor, Rick has led a multi-year development effort that enables robotic equipment to meet the ever-changing packaging requirements of today’s mass merchandisers and e-commerce retailers. He has been recognized by Walmart as a thought leader on the topic of retail ready packaging and has travelled to their Bentonville headquarters on numerous occasions to speak on this topic with Walmart executives and suppliers. Rick has been awarded several important package patents for new retail ready shipper concepts, the most notable of which is his invention of the Delkor Cabrio Case®, the preferred package at major mass merchandisers. In 2023, over 1 billion Cabrio Cases were produced across many product categories in North America. Rick has 20+ years of experience in the packaging industry and is a graduate of the University of St. Thomas (MBA) and Minnesota State University (Mechanical Engineering).
Machine Learning and SMART Line Technology for Dairy
Consider an ice cream or cultured product line as one integrated machine from ingredients to final package, rather than individual machines performing its specific task. Based on a total integrated function design philosophy for mechanical and automation design, production is based on standard operating procedures and modes responding to actual line conditions. This session will provide insights into next generation dairy production lines using innovative techniques to reduce energy, waste and base operational performance on data and AI/machine learning.
Speaker: Anders Torbensen, VP Sales & Marketing, Gram Equipment
Anders Torbensen
Anders Torbensen is an Ice cream equipment professional with more than 16 years of experience in the industry. Educated in mechanical engineering, combined with a passion for the industry, he has been an important factor in recent years technological development of solutions in the global ice cream industry. Strategical focused on the industries challenges of providing solutions, complying with regulations, consumer demands, hygienic and latest carbon impact in the industry, he has a long track record of proven impact in the industry.
Innovative Cultured Dairy Product Contest
Taste the latest new products — including cultured milk, yogurt, sour cream, cottage cheese, and dips — and vote for your favorites.
dsm-firmenich’s AI-powered Dairy Culture Co-Creation Platform
When cutting-edge food science meets artificial intelligence, the results are powerful. dsm-firmenich proved this recently with the launch of its first range of all-in-one cultures for fermented milk products developed using the company’s new AI-powered Culture Co-Creation Platform. Combining dsm-firmenich’s industry leading expertise with machine learning, the platform unlocks closer collaboration between the dairy industry and dsm-firmenich’s formulation experts. This bringing together of expert knowledge sharing, tech-enabled innovation and customer and consumer insights allows for the creation of unique solutions that simultaneously address multiple product targets. We present an ML-driven iterative approach that can be used to design cultures for dairy applications. Our case study is based on a real-world use case: Can we extend the shelf-life of a yogurt product without negatively impacting other key performance indicators, such as acidification rate, texture and taste?
Speaker: Claire Price, Global Innovation Manager Fresh Dairy, dsm-firmenich
Claire Price
Claire Price is the Global Innovation Manager for Fresh Dairy and Probiotics within dsm-firmenich’s Taste, Texture and Health business, managing the innovation project portfolio from ideation to market launch. She has a PhD in molecular microbiology and is passionate about food that is nutritious, widely available and enticing to the consumer. Claire has in depth knowledge of dairy, cultures and probiotics, which she applies to develop solutions for the dairy industry to respond to today’s challenges as well as the transformative technology needed to support the industry long term.
One Person’s Whey-ste is Another’s New Product Innovation
Lactose-rich by-products from cultured dairy products, like Greek yogurt and cottage cheese, are currently a challenge for the industry. These by-products are low in protein, high in lactic acid and minerals. Typically, these by-products are used for low-value applications like animal feed or represent disposal costs for dairy facilities. Fermentation and processing technologies can be used to transform these whey streams into novel, valued-added cultured dairy products and ingredients. This talk will highlight dairy farmer and USDA-supported research that has developed fermentation platforms to create non-alcoholic and alcoholic cultured dairy products, nutritional powders, and green feedstocks for the chemical industry. These platforms represent opportunities for cultured dairy producers to derive more value from the milk entering their plants while also reducing cost associated with waste management.
Speaker: Samuel Alcaine, Associate Professor, Department of Food Science & Director, Northeast Dairy Foods Research Center, Cornell University
Samuel Alcaine
Dr. Samuel Alcaine is an associate professor of dairy fermentations in the department of Food Science at Cornell University and the director of the Northeast Dairy Foods Research Center. He holds a B.Sc. from the University of Maryland, College Park in Cell, Molecular Biology, and Genetics; an M.Sc. from Cornell University in Food Science; and a Ph.D. from the University of Massachusetts, Amherst in Food Science. Before returning to academia, Dr. Alcaine worked in Process & Product Innovation for MillerCoors, and then went on to join Unilever as their lead food safety microbiologist for the North American Ice Cream business. He now leads the Alcaine Research Group (ARG), which focuses on fermenting sustainably in the dairy industry by using yeast and bacteria to transform dairy by-products into new, innovative products or to control spoilage and pathogens in traditional dairy foods. His USDA-funded extension work provides food safety coaching to small and artisanal dairy producers across the US.
The Importance of Yogurt Mouthfeel Attributes Related to Consumer Liking
Significant changes in consumer demands for more healthy and nutritionally improved products continues to place pressure on product developers to create new formulations to meet these market needs. More effective formulation of such products, with equivalent or increased consumer acceptance, can be facilitated with the successful integration of sensory science methods into the development process. Sensory results were analyzed using a Product and Consumer Exploration (PCx) by Tate & Lyle approach that allowed for an identification of consumer liking and correspondence to several key mouthfeel sensory attributes in yogurt. Leveraging SensationsTMapproach, the effects of fat level, gelatin and different starch products and processing conditions were also identified.
Speaker: Chellani Hathorn, Senior Sensory Scientist, Tate & Lyle
Chellani Hathorn
Chellani Hathorn is a Senior Sensory Scientist at Tate and Lyle (T&L) where she has spent the past 7 years working closely with New Product Development (NPD) team to develop T&L ingredients for the Texturants/Mouthfeel platform and supporting Global Ingredient Technology (GIT), to further understand how T&L ingredients functions across different product categories. In addition, Chellani has advanced the understanding of the relationship between texture attributes and consumer liking in dairy and non-dairy products. Some of her recent research focus have been centered around functional clean-label starches, cook-up starches and stevia-based sweeteners. Chellani has a M.S. in Food Science from Tuskegee University and a PhD in Food Science from North Carolina State University.
Regulatory Update
Federal regulatory agencies and even some states are taking actions on a number of issues that will affect manufacturers of frozen desserts and cultured products. Hear from IDFA’s Regulatory Affairs Team about the issues that are on our radar, including FDA modernization, food safety, nutrition policies, packaging regulations and sustainability priorities.
Speakers: John Allan, Vice President, Regulatory Affairs & International Standards, International Dairy Foods Association
Mike Aquino, Director, ESG, International Dairy Foods Association
Michelle Matto, MPH, RDN, Senior Director, Regulatory Affairs & Nutrition, International Dairy Foods Association
Danielle Quist, J.D., Vice President, Regulatory Affairs and Counsel, International Dairy Foods Association
Roberta Wagner, Senior Vice President, Regulatory and Scientific Affairs, International Dairy Foods Association
John Allan
John Allan helps lead all dairy food safety efforts for IDFA and has responsibilities in federal, state and international regulatory, technical and scientific affairs. He engages on behalf of IDFA members with 3-A Sanitary Standards, Inc., and the National Conference on Interstate Milk Shipments (NCIMS). Allan also helps represent IDFA’s international interests through engagement with the International Dairy Federation and the Codex Alimentarius Commission.
Prior to joining IDFA, Allan worked for the American Frozen Food Institute and National Yogurt Association; the U.N. Food and Agriculture Organization within the Codex Alimentarius Commission Secretariat; and the U.S. Centers for Disease Control and Prevention. He graduated from the Univ. of Georgia with a Bachelor of Science in microbiology and a Master of Science in food science and technology. See LinkedIn profile.
Mike Aquino
Mike Aquino joined IDFA as Director, ESG in January 2023. Mike was trained as a food scientist at Drexel University and has since held several professional positions in the food and agriculture space, including with Danone’s research and development pilot facility in White Plains, N.Y., and on the Global Sustainability Team at General Mills addressing corporate citizenship issues such as Scope 3 emissions reduction planning and animal welfare. At IDFA, Aquino helps to manage the trade association’s work in sustainability, corporate social responsibility, and ESG policy and programming within the U.S. dairy supply chain. He is part of the IDFA Regulatory Affairs team and works cross-functionally with colleagues on the legislative, public affairs, communications, and membership teams, and in close collaboration with IDFA members. IDFA members are working each day to make progress on environmental, social, and governance issues facing their communities, people, and products. The IDFA Sustainability Initiative, which Mike helps to lead, positions IDFA members to play a vital role in sustainable, equitable and secure food systems by nourishing people, communities, and the planet.
Mike earned a master’s degree in sustainability management from Columbia University and, presently, is working toward an advanced degree in public affairs at American University, where his doctoral research focuses on analysis of environmental policy and the development of the ESG space.
In his free time, Mike enjoys learning about specialty cheeses and artistic printmaking techniques.
Michelle Albee Matto, MPH, RDN
Michelle provides technical and regulatory leadership to advance IDFA’s nutrition and health advocacy, ensuring dairy’s role in federal nutrition programs and the Dietary Guidelines for Americans (DGAs). In addition, she delivers training on dairy standards and labeling, and provides guidance to IDFA members related to product labeling.
She has worked closely with IDFA over the years, serving on staff between 2002-2010, and then as founder and principal of AM Food & Nutrition consulting, where she worked closely with IDFA providing regulatory support on federal rulemaking and nutrition programs, led IDFA labeling training, and advised IDFA members on labeling requirements. Prior to 2002, Michelle worked at the Food Research and Action Center (FRAC) in Washington, D.C. She earned her bachelor’s degree in Nutrition at Russell Sage College in Troy, N.Y., and her Master of Public Health degree in Nutrition from the University of North Carolina-Chapel Hill. She is a member of the Academy of Nutrition and Dietetics and the American Society for Nutrition and is a past board member of the DC Chapters of both the Institute of Food Technologists and the Society for Nutrition Education.
Danielle Quist
Danielle Quist leads IDFA’s work on environment, sustainability, packaging, worker safety, financial regulation, and environmental compliance, where she advocates industry positions and monitors regulatory issues impacting dairy processors. She has more than 20 years of legal experience and serves as IDFA’s legal counsel.
Before coming to IDFA, Quist worked as senior counsel for public policy at the American Farm Bureau Federation (AFBF), where she co-led AFBF’s legal advocacy program, advised lobbyists on policy matters, and lobbied federal agencies on behalf of farmers and ranchers for almost 14 years. Before that, Quist worked on Capitol Hill as a counsel on the House Subcommittee on Energy Policy, Natural Resources and Regulatory Affairs for former Congressman Doug Ose (CA). Previously, she was an associate at Howrey Simon Arnold & White, LLP, and served as a law clerk to Judge Eugene Sullivan of the U.S. Court of Appeals for the Armed Forces.
Quist earned her Juris Doctor from Columbia Law School and her Bachelor of the Arts in Political Science from Columbia College of Columbia University in New York City. She is a member of the D.C. and New York Bars. Originally from southern California and New Mexico, she speaks Spanish.
Roberta Wagner
Roberta Wagner is the Senior Vice President, Regulatory and Scientific Affairs for the International Dairy Foods Association.
Prior to IDFA, Roberta served as vice president of regulatory and technical affairs for the Consumer Brands Association, formerly the Grocery Manufacturers Association since 2019.
Wagner spent 33 years in public service, most recently as the assistant administrator of the Office of Policy and Program Development at the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS). Previously, Wagner served as the deputy assistant administrator for the Office of Field Operations at FSIS where she oversaw a workforce of 7,800 inspection program personnel, including consumer safety officers, public health veterinarians and food inspectors. Wagner also spent more than 25 years with the U.S. Food and Drug Administration (FDA), working in a variety of roles from analytical chemist to associate commissioner for Food Safety Modernization Act implementation.
Speakers
Michelle Albee Matto, MPH, RDN
Associate Vice President, Regulatory Affairs and Nutrition
Michelle Albee Matto, MPH, RDN
Michelle provides technical and regulatory leadership to advance IDFA’s nutrition and health advocacy, ensuring dairy’s role in federal nutrition programs and the Dietary Guidelines for Americans (DGAs). In addition, she delivers training on dairy standards and labeling, and provides guidance to IDFA members related to product labeling.
She has worked closely with IDFA over the years, serving on staff between 2002-2010, and then as founder and principal of AM Food & Nutrition consulting, where she worked closely with IDFA providing regulatory support on federal rulemaking and nutrition programs, led IDFA labeling training, and advised IDFA members on labeling requirements. Prior to 2002, Michelle worked at the Food Research and Action Center (FRAC) in Washington, D.C. She earned her bachelor’s degree in Nutrition at Russell Sage College in Troy, N.Y., and her Master of Public Health degree in Nutrition from the University of North Carolina-Chapel Hill. She is a member of the Academy of Nutrition and Dietetics and the American Society for Nutrition and is a past board member of the DC Chapters of both the Institute of Food Technologists and the Society for Nutrition Education.
Samuel Alcaine
Associate Professor, Department of Food Science & Director, Northeast Dairy Foods Research Center, Cornell University
Samuel Alcaine
Dr. Samuel Alcaine is an associate professor of dairy fermentations in the department of Food Science at Cornell University and the director of the Northeast Dairy Foods Research Center. He holds a B.Sc. from the University of Maryland, College Park in Cell, Molecular Biology, and Genetics; an M.Sc. from Cornell University in Food Science; and a Ph.D. from the University of Massachusetts, Amherst in Food Science. Before returning to academia, Dr. Alcaine worked in Process & Product Innovation for MillerCoors, and then went on to join Unilever as their lead food safety microbiologist for the North American Ice Cream business. He now leads the Alcaine Research Group (ARG), which focuses on fermenting sustainably in the dairy industry by using yeast and bacteria to transform dairy by-products into new, innovative products or to control spoilage and pathogens in traditional dairy foods. His USDA-funded extension work provides food safety coaching to small and artisanal dairy producers across the US.
John Allan
Vice President, Regulatory Affairs and International Standards
John Allan
John Allan helps lead all dairy food safety efforts for IDFA and has responsibilities in federal, state and international regulatory, technical and scientific affairs. He engages on behalf of IDFA members with 3-A Sanitary Standards, Inc., and the National Conference on Interstate Milk Shipments (NCIMS). Allan also helps represent IDFA’s international interests through engagement with the International Dairy Federation and the Codex Alimentarius Commission.
Prior to joining IDFA, Allan worked for the American Frozen Food Institute and National Yogurt Association; the U.N. Food and Agriculture Organization within the Codex Alimentarius Commission Secretariat; and the U.S. Centers for Disease Control and Prevention. He graduated from the Univ. of Georgia with a Bachelor of Science in microbiology and a Master of Science in food science and technology. See LinkedIn profile.
Mike Aquino
Director, ESG
Mike Aquino
Mike Aquino joined IDFA as Director, ESG in January 2023. Mike was trained as a food scientist at Drexel University and has since held several professional positions in the food and agriculture space, including with Danone’s research and development pilot facility in White Plains, N.Y., and on the Global Sustainability Team at General Mills addressing corporate citizenship issues such as Scope 3 emissions reduction planning and animal welfare. At IDFA, Aquino helps to manage the trade association’s work in sustainability, corporate social responsibility, and ESG policy and programming within the U.S. dairy supply chain. He is part of the IDFA Regulatory Affairs team and works cross-functionally with colleagues on the legislative, public affairs, communications, and membership teams, and in close collaboration with IDFA members. IDFA members are working each day to make progress on environmental, social, and governance issues facing their communities, people, and products. The IDFA Sustainability Initiative, which Mike helps to lead, positions IDFA members to play a vital role in sustainable, equitable and secure food systems by nourishing people, communities, and the planet.
Mike earned a master’s degree in sustainability management from Columbia University and, presently, is working toward an advanced degree in public affairs at American University, where his doctoral research focuses on analysis of environmental policy and the development of the ESG space.
In his free time, Mike enjoys learning about specialty cheeses and artistic printmaking techniques.
Joyce Baird
Account Manager, Chinova Bioworks
Joyce Baird
Joyce Baird is an Account Manager for Chinova Bioworks. With over 20 years of experience serving clients in the food and beverage industry, she’s developed key relationships along the entire supply chain—from producers, manufacturers, and distributors to restaurant operators and retailers. She also has a Bachelor of Science in Business Administration from Illinois Wesleyan University, which has helped her build business plans and strategies to improve sales pipelines.
Susan Bond
Vice President of Regulatory & Scientific Affairs, Kerry
Susan Bond
Susan Bond, Vice President of Regulatory & Scientific Affairs at Kerry, has led a distinguished career across the food and beverage market for over 25 years, with experience at the FDA, International Food Information Council and various Food and Beverage manufacturers. Harmonizing scientific innovation with regulatory compliance, Susan is a pivotal force in shaping the future of ingredients for a healthier and safer global market. Susan is a graduate of West Virginia Wesleyan College and holds an M.S., Technology, Biotechnology from University of Maryland Global Campus.
Rick Gessler
Vice President of Engineering, Delkor Systems
Rick Gessler
Rick Gessler is Vice President of Engineering at Delkor Systems, a leading U.S. manufacturer of advanced robotic packaging systems. Based in Minneapolis, MN, Delkor employs 350 employees in its state of the art, 300,000 sq.ft. manufacturing campus. Delkor is Rockwell Automation's OEM of the Year, a Fanuc Level 5 Certified Service Provider and a top North American manufacturing partner for yogurt, ice cream, and dairy case packing and cartooning equipment.
In his role at Delkor, Rick has led a multi-year development effort that enables robotic equipment to meet the ever-changing packaging requirements of today’s mass merchandisers and e-commerce retailers. He has been recognized by Walmart as a thought leader on the topic of retail ready packaging and has travelled to their Bentonville headquarters on numerous occasions to speak on this topic with Walmart executives and suppliers. Rick has been awarded several important package patents for new retail ready shipper concepts, the most notable of which is his invention of the Delkor Cabrio Case®, the preferred package at major mass merchandisers. In 2023, over 1 billion Cabrio Cases were produced across many product categories in North America. Rick has 20+ years of experience in the packaging industry and is a graduate of the University of St. Thomas (MBA) and Minnesota State University (Mechanical Engineering).
Samantha Gonfiantini
Dairy Marketing Lead, North America, Kerry
Samantha Gonfiantini
Samantha Gonfiantini, Kerry’s Strategic Marketing Lead for Dairy, is a passionate marketer with a keen understanding of consumer trends and is dedicated to innovating and disrupting the category. She holds a bachelor’s degree in Sociology from Beloit College which drives her curiosity of consumer behavior. With experience in channel, category and customer marketing, Samantha understands the dairy landscape and how to remain competitive in the space.
Ivan Gonzales
Marketing DirectorMarketing Director – Dairy Category, Ingredion
Ivan Gonzales
Ivan has over 20 years of experience in the international dairy market. His deep expertise in the dairy industry enables him to connect consumer trends and needs to innovative dairy solutions that solve manufacturer challenges. Ivan currently manages the Ingredion’s Dairy and dairy alternatives categories for North America, defines the strategy and tactics that support the growth of these important market categories, making sure Ingredion’s solution offering matches the needs of the industry. Prior to his current position, Ivan held various roles in marketing, sales management, business development and product innovation, supporting many companies in different countries across the Americas. Ivan has an Eng. Degree in Food Industries from UNALM University, Lima, Peru and a M.S. in Dairy Science and Technology from Massey University, New Zealand.
Emina Goodman
Sr. Commercial Director – Color Development, ADM
Emina Goodman
Paula Guedes
Key Account Manager for Consumer Brands, Fonterra
Paula Guedes
Paula is a Key Account Manager for Consumer Brands who focuses primarily on offering premium Cultured and Protein ingredient solutions to customers across the United States. Today, Paula has over 12 years’ sales experience in the Dairy Market. Having joined Fonterra Brazil in 2017, Paula supported our protein business and built strong relationship with customers and stakeholders. In 2020, Paula moved to the USA and began supporting the business through the implementation of new solution-driven technologies.
Chellani Hathorn
Senior Sensory Scientist, Tate & Lyle
Chellani Hathorn
Chellani Hathorn is a Senior Sensory Scientist at Tate and Lyle (T&L) where she has spent the past 7 years working closely with New Product Development (NPD) team to develop T&L ingredients for the Texturants/Mouthfeel platform and supporting Global Ingredient Technology (GIT), to further understand how T&L ingredients functions across different product categories. In addition, Chellani has advanced the understanding of the relationship between texture attributes and consumer liking in dairy and non-dairy products. Some of her recent research focus have been centered around functional clean-label starches, cook-up starches and stevia-based sweeteners. Chellani has a M.S. in Food Science from Tuskegee University and a PhD in Food Science from North Carolina State University.
Jen Martin
Senior Marketing Manager – Atlantic, Fonterra (USA) Inc.
Jen Martin
Jen is a strategic marketing specialist with over 15 years’ experience in the Nutrition and Wellness industry and has spent the past four in dairy. Alongside her Bachelor of Science, she has a Degree in Natural Nutrition and Holistic Health. Jen is skilled in combining insights and science to inform upcoming consumer trends that fuel innovation pipelines and business growth.
Mike Medina
Category Marketing Director – Specialized Nutrition & Dairy, ADM
Mike Medina
Claire Price
Global Innovation Manager Fresh Dairy, dsm-firmenich
Claire Price
Claire Price is the Global Innovation Manager for Fresh Dairy and Probiotics within dsm-firmenich’s Taste, Texture and Health business, managing the innovation project portfolio from ideation to market launch. She has a PhD in molecular microbiology and is passionate about food that is nutritious, widely available and enticing to the consumer. Claire has in depth knowledge of dairy, cultures and probiotics, which she applies to develop solutions for the dairy industry to respond to today’s challenges as well as the transformative technology needed to support the industry long term.
Danielle Quist
Vice President, Regulatory Affairs and Counsel
Danielle Quist
Danielle Quist leads IDFA’s work on environment, sustainability, packaging, worker safety, financial regulation, and environmental compliance, where she advocates industry positions and monitors regulatory issues impacting dairy processors. She has more than 20 years of legal experience and serves as IDFA’s legal counsel.
Before coming to IDFA, Quist worked as senior counsel for public policy at the American Farm Bureau Federation (AFBF), where she co-led AFBF’s legal advocacy program, advised lobbyists on policy matters, and lobbied federal agencies on behalf of farmers and ranchers for almost 14 years. Before that, Quist worked on Capitol Hill as a counsel on the House Subcommittee on Energy Policy, Natural Resources and Regulatory Affairs for former Congressman Doug Ose (CA). Previously, she was an associate at Howrey Simon Arnold & White, LLP, and served as a law clerk to Judge Eugene Sullivan of the U.S. Court of Appeals for the Armed Forces.
Quist earned her Juris Doctor from Columbia Law School and her Bachelor of the Arts in Political Science from Columbia College of Columbia University in New York City. She is a member of the D.C. and New York Bars. Originally from southern California and New Mexico, she speaks Spanish.
Darren Seifer
Industry Advisor, Consumer Goods and Foodservice Insights, Circana
Darren Seifer
Vivien Sheehan, Ph.D.
Vice President of Business Development for Nutritional & Functional Ingredients, Kerry
Vivien Sheehan, Ph.D.
As Vice President of Business Development at Kerry, Vivien oversees high performing teams focused on a portfolio of functional and nutritional ingredients for the Food, Beverage, and Supplement markets. With over 16 years’ experience working for Kerry, Vivien spent most of her career leading the Research & Development function within Kerry’s Applied Health and Nutrition business. She has made a distinguished contribution in the field of Food Waste mitigation, Health, and Wellness enhancement & Plant Protein technology. Vivien is a graduate of University of College Cork, Ireland with a bachelor's degree in food science, and a subsequent Doctorate in Microbiology.
Anders Torbensen
VP Sales & Marketing, Gram Equipment
Anders Torbensen
Anders Torbensen is an Ice cream equipment professional with more than 16 years of experience in the industry. Educated in mechanical engineering, combined with a passion for the industry, he has been an important factor in recent years technological development of solutions in the global ice cream industry. Strategical focused on the industries challenges of providing solutions, complying with regulations, consumer demands, hygienic and latest carbon impact in the industry, he has a long track record of proven impact in the industry.
Roberta Wagner
Senior Vice President, Regulatory and Scientific Affairs
Roberta Wagner
Roberta Wagner is the Senior Vice President, Regulatory and Scientific Affairs for the International Dairy Foods Association.
Prior to IDFA, Roberta served as vice president of regulatory and technical affairs for the Consumer Brands Association, formerly the Grocery Manufacturers Association since 2019.
Wagner spent 33 years in public service, most recently as the assistant administrator of the Office of Policy and Program Development at the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS). Previously, Wagner served as the deputy assistant administrator for the Office of Field Operations at FSIS where she oversaw a workforce of 7,800 inspection program personnel, including consumer safety officers, public health veterinarians and food inspectors. Wagner also spent more than 25 years with the U.S. Food and Drug Administration (FDA), working in a variety of roles from analytical chemist to associate commissioner for Food Safety Modernization Act implementation.
Innovative Product Contest
This competition offers the opportunity for dairy processors, as well as flavoring suppliers, to showcase their latest cultured dairy products (cultured milk, yogurt, sour cream, cottage cheese, dip) and flavors.
All conference attendees are invited to submit one entry to compete in each of the two categories:
- Most Innovative Cultured Dairy Product
- Most Innovative Cultured Dairy Prototype Flavor
An award will be given for first place winners in each category, judged by conference attendees, and winners will be featured in an upcoming edition of Dairy Foods magazine.
To submit an entry, complete the contest entry form no later than March 26, 2024. Please contact vpender@idfa.org with any questions.
Sponsored by:
Guidelines for Contest Submissions
- A company representative must register for the Yogurt & Cultured Innovation Conference to participate.
- Limit of one (1) entry per company, per category.
- Please plan for your product submission to arrive between April 4 and April 8. If your product is received after April 8, we cannot guarantee that your entry will be included in the contest.
- Please send enough product so that 200 individuals may sample the submission. For example, if your product is a 6-10 oz. container, send 40 containers; if it is a 16-32 oz. container, send 20 containers.
- If the cultured dairy product is submitted in the original retail containers, the product will be placed in individual portion cups for the contest.
- Be sure to pack the shipment well, wrapping each container in bubble wrap or paper to help protect it from damage during the extreme cold temperature of the dry ice.
- The box MUST be clearly marked "Must Be Refrigerated" and "IDFA Product Contest".
- A shipping label will be provided – Please complete and attach the label to your shipped box(es).
- Once the product is shipped, email vpender@idfa.org with the information below. If you do not email the required information, we cannot guarantee that your entry will be included in the contest.
- Tracking number
- Arrival date
- Submission name and product type
- Company contact attending the conference
Hilton Clearwater Beach Resort
The Ice Cream Technology Conference and the Yogurt & Cultured Innovation Conference will be co-located at the Hilton Clearwater Beach Resort in Clearwater, Florida. You may make your hotel reservations online or directly with the hotel by calling 727-461-3222. When calling, please refer to the International Dairy Foods Association (IDFA) to receive the special room rate of $349 per night plus applicable taxes. The deadline to secure a room is March 15, 2024. We have reserved a large block of rooms, but once all the rooms have been booked, we cannot guarantee that additional space will be available.
Address: 400 Mandalay Avenue Clearwater, FL 33767
Registration fees are based on your company's IDFA membership status. For more information about membership, please email membership.idfa.org.
Q: Registration Substitutions
Registration is non-transferable from one company to another; however, substitutions within companies are welcome at any time. Please email registrar@idfa.org if you would like to make a registration substitution.
Q: Registration Cancellation Policy
Registration cancellations received in writing will be accepted prior to March 12, 2024 for a full refund, minus a $75 processing fee. Cancellations received after March 12, 2024, will be eligible for a 50 percent refund, less the processing fee. Your registration fee is non-refundable after March 26, 2024. Substitutions may be made without penalty. All cancellations and substitutions must be received in writing at registrar@idfa.org.
Q: News Media
Credentialed members of the news media are welcome to register at a special rate by contacting mherrick@idfa.org. News media must present credentials to qualify.
Questions: If you have questions or need assistance with the registration process, please contact IDFA at (202) 737-4332 or registrar@idfa.org.
The Yogurt & Cultured Innovation Conference delivers high value and an opportunity to engage with more top-level decision makers than ever before — including executives, plant managers, regulatory compliance personnel, product development specialists, research and development professionals, quality assurance staff, plant engineers, and operations personnel.
Sponsorship is one of the best ways to brand your organization as a thought-leader and to highlight your commitment to advancing the dairy industry. IDFA offers a variety of sponsorship opportunities.
Please contact mlembke@idfa.org for more information.
