John Allan directs all aspects of IDFA's food safety training initiatives, leads efforts related to product safety issues and has responsibilities in federal and state regulatory 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 trade interests through his seat on the U.S. Department of Agriculture/U.S. Trade Representative Agricultural Technical Advisory Committee (ATAC) for Trade of Processed Foods, as well as through engagement with the International Dairy Federation and the Codex Alimentarius Commission (Codex).
Prior to joining IDFA, Allan was the director of regulatory and international affairs for the National Yogurt Association, the American Frozen Food Institute (AFFI) and AFFI’s affiliated associations: the National Frozen Pizza Institute, Frozen Potato Products Institute and the Frozen Food Foundation.
Allan also has regulatory and technical affairs experience in the infant formula industry and has worked for the U.N. Food and Agriculture Organization helping develop Codex international food standards. He graduated from the University of Georgia with a Bachelor of Science in microbiology and a Master of Science in food science and technology.
Donna Berry is the owner of Dairy & Food Communications, a company that specializes in business-to-business writing, speaking and consulting projects in the dairy, beverage and food industries. She has a Bachelors Degree in Food Science from the University of Illinois and product development industry experience with Kraft Foods. She has been writing for the dairy trade since 1993; she opened her own business in 2000.
Berry has been tracking consumer behaviors and food trends, with an emphasis on dairy, for nearly 25 years. She currently writes for numerous trade publications, including Dairy Business News, Food Business News, Meat & Poultry, Baking & Snack and Culinology. Until February 2012, she had been the ingredient technology editor and new products trend tracker for Dairy Foods magazine.
After 18 years on Dairy Foods, she decided it was time to share her knowledge via other publications and media channels. Almost immediately she started her own website, aptly named BerryOnDairy.com, which includes an email newsletter called Daily Dose of Dairy that focuses on innovations in dairy products and related beverages.
Berry is a native of Chicago, where she currently resides with her husband, two sons and dog. Donna enjoys traveling, both domestically and abroad, and makes grocery store visits a priority in every city she visits, which enables her to be an authority on ingredient technology and new product trends.
Marlin "Vance" Brown is an area technical support coordinator for Ecolab. Mr. Brown has been with Ecolab for five years and has twenty one years of industry experience.
Kimberlee J. Burrington has a B.S. and M.S. in Food Science from the University of Wisconsin-Madison. She has been the Dairy Ingredient Applications Program Coordinator for the WI Center for Dairy Research since 1997. Using her 30+ years of experience in product development, she provides technical support for U.S. dairy processors and end users on dairy ingredient functionality and applications, specializing in yogurt, and beverages. She also provides technical support for food companies internationally through visits and seminars provided by the U.S. Dairy Export Council, such as SE Asia, China, Japan, and Korea. Burrington is a Certified Food Scientist and a member of the Center of Excellence Committee for ADPI.
Cary Frye leads the association's regulatory team covering the areas of food safety, food defense, federal standards of identity, labeling, international Codex Alimentarius standards, nutrition policy, environmental and worker safety. With extensive experience in dairy product processing and quality assurance, Frye has served IDFA member companies for almost 20 years, representing member companies on food labeling and standards of identity, ingredient technologies, nutrition and health issues, and product safety.
She is active on domestic and international regulatory issues. As an active participant of the International Dairy Federation, Frye chairs the United States affiliate to IDF and is a member of the IDF Standing Committee on Standards of Identity and Labeling. She has been active in international standard-setting, advising U.S. delegations on Codex standards and has served as the head delegate for IDF at the Codex Committee on Food Labeling. She has also served on the National Conference on Interstate Milk Shipments’ Executive Board and Liaison Committee, and chairs the Conference’s Program Committee.
Her work has been published in professional journals and textbooks, including "Dairy Processing and Quality Assurance" and "Manufacturing Yogurt and Fermented Milks," published by Wiley-Blackwell Publishing and “Beverage Impacts on Health and Nutrition,” published by Humana Press.
Dr. Douglas Goff is a Professor in the Department of Food Science at the University of Guelph, Canada. He is well known internationally for his ice cream expertise. He has done extensive research over a 35-year span on ice cream structure, ingredients, manufacturing and quality, which has been published and presented widely around the world. He has written over 200 research and technical papers. He is the co-author of the textbook “Ice Cream, 7th Edition”, 2013, with Prof. Richard Hartel of the University of Wisconsin. At the University of Guelph, Prof. Goff has taught an annual 1-week ice cream science and technology course for industry personnel for 30 years. He also teaches biennial ice cream science and technology courses for the Dairy Industry Association of Australia in Melbourne and at University College Cork in Ireland.
A veteran of the food and beverage industry focusing on product development and quality management, Holly brings practical experience with sensory analysis systems to the ice cream industry. He was a leader in specialty coffee in the development of training and certification programs used internationally to bring universal evaluation methods and calibration to “cuppers” and the launch of the highly successful Cup of Excellence auction that brought prices for the world’s best coffees up 100x from commodity market levels. Holly sees the opportunity to drive consumer appreciation for our products by collaboration within our industry on the common language and values we use to describe ice cream.
Tom has been Publisher of Dairy Foods for 16 years and started his career with Chilton in 1985 as part of their sale training program. He moved into industrial markets serving the safety and commercial energy sectors for 8 years. Transitioned to the foodservice and culinary industries with Reed, VerticalNet and then Marketing & Technology Group before joining BNP Media in October 2002.
Audra Kruse leads IDFA’s social media communications efforts and serves as the association’s ice cream media spokesperson. She leads an annual social media celebration of ice cream during July’s National Ice Cream Month, featuring live coverage of IDFA’s ice cream party celebrations on Capitol Hill and at the U.S. Department of Agriculture, ice cream recipe video debuts and month-long photo competitions. Kruse is also the editor of the association’s weekly member newsletter, IDFA Connect, and develops daily news content for the IDFA website.
A native of Brenham, Texas, Kruse began her career in ice cream communications as a Blue Bell Ice Cream tour guide. She also served as a media representative for the company on regional radio and television outlets across the southern United States. She graduated from Texas A&M University with a bachelor’s degree in English literature.
Joseph Levitt is a 25-year veteran of the U.S. Food and Drug Administration (FDA); he served as Director of FDA's Center for Food Safety and Applied Nutrition (CFSAN) for six years, from February 1998 through December 2003. Levitt counsels numerous food companies and trade associations in food safety, labeling and compliance matters and how to work effectively with the FDA, as well as on regulatory aspects of Federal, state and private litigation. He is particularly accomplished in helping companies who face significant compliance challenges with the FDA. He has superb knowledge of the FDA Food Safety Modernization Act (FSMA), including all phases of its development and implementation.
Michelle Albee Matto is a registered dietitian with expertise in the areas of dairy food labeling, food regulation and nutrition policy. Her work focuses on dairy product standards of identity, food labeling, the federal nutrition programs, food allergens, and the Dietary Guidelines for Americans. In 2010, she started her own consulting business, AM Food & Nutrition.
Before 2012, Matto worked for the International Dairy Foods Association for eight years, most recently serving as the assistant director of nutrition and regulatory affairs. She has also worked at that Food Research and Action Center in Washington, D.C. She received her bachelor of science 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. Matto is a member of the Academy of Nutrition and Dietetics and the Institute of Food Technologists and is a past board member of the Washington D.C. chapters of the Institute of Food Technologists and the Society for Nutrition Education.
Brian Perry is a fourth generation member of this 96-year-old family business started by his great grandfather, H. Morton Perry. In his role as executive vice president, Brian brings a wealth of experience in operations, company heritage, and industry relations. Perry serves as liaison to the community and works closely with industry and government representatives on issues impacting the company.
His 30 years of experience, numerous contacts and an understanding of how to get things done make him the company’s “go-to guy”.
Perry holds an AAS from Alfred State College and a BS in Business Administration from Canisius College.
Perry most recently served as the Chairman for the International Ice Cream Association along with several other IICA and International Dairy Foods Association positions. In January, Perry was presented with the 2013 Soaring Eagle Award, the same award presented to his father Tom in 1999. The award recognizes the extraordinary service of leaders in the dairy industry and those who have provided exemplary leadership to the IDFA. He is also a firm believer in giving back to the community and volunteers his time to organizations such as the Akron Lions Club, the Village of Akron Planning Board, and to the Akron Central School Pathways Program. He was also instrumental in bringing Junior Achievement courses to the Akron Central School.
Perry had a vision to start a local Industrial Refrigeration school in Western New York and with the help of former Senator Mary Lou Rath and William Mariani, past President of Erie Community College, the first classes began January 2005. In 2008, he worked with the New York State Thruway Authority and State Representatives to pass a bill allowing tractor trailer doubles to exit off the I-90 at Pembroke. Most recently, Perry is leading the effort to start a food processing curriculum at ECC in support of the local labor demand for food manufacturers.
Dr. Bob. Roberts received a Ph.D. in Food Science from the University of Minnesota. He joined the Food Science Department at Penn State in 1991 and was appointed Department Head in March of 2013. He maintains an active research program focused on the microbiology and technology of dairy foods and serves as the Director of the Penn State Ice Cream Short Course and Ice Cream 101. Bob is a past-president of ADSA and of the Federation of Animal Science Societies (FASS), and is active in the Institute of Food Technologists. He has received several awards including The Penn State College of Agricultural Sciences Alumni Society Academic Advising Award, The Milk Industry Foundation Teaching Award in Dairy Science from the ADSA, and was selected as an Outstanding Alumnus of the University of Vermont’s College of Agricultural and Life Sciences.
Jim Rogers has worked in the dairy industry for 25 years. He began his career with Protein Group in Portland, Maine as a financial analyst. Jim held several merger and acquisition positions at Protein, working his way to Managing Director of Corporate Development. During his tenure at Protein the company owned Fike’s Dairy, High’s Dairy, Embassy Dairy, Hi-Grade Dairy, East Coast Ice Cream, Charlap Dairy and House of Flavors. Rogers later formed a consulting firm called Ravenwood Foods, LLC. As such he worked with middle market business owners and private equity groups pursuing a variety of ice cream and refrigerated dessert opportunities. Through his background in mergers and acquisitions Rogers has gained a broad knowledge of food manufacturing and plant operations. In 2016 he started working with Wells Enterprises as a Special Projects Consultant where he continues today. Beginning in 2018 Jim also began working with the IDFA on Wells Enterprises' behalf focusing on ice cream byproduct research and development.
At the beginning of 1997 Bruce started a new direction in his lifetime of involvement in the ice cream industry. That was not in any way a "retirement", since it was his intention to continue his professional activities at about the same level of intensity as before, with a major focus on ice cream.
There were two major reasons why he wanted to do that. First, he was eager to continue to enjoy the satisfaction of applying and communicating my knowledge of the fascinating and challenging technical and scientific complexities of ice cream. Second, he wanted to keep on experiencing the delight of being associated with an industry in which individuals are almost universally friendly and a pleasure to know. Since then he has enjoyed ongoing activities in assignments involving the realm of ice cream and related products. Those assignments have taken me around the world to participate in ice cream-oriented activities in North and South America, Europe, the Middle East, Australia, and throughout the Pacific and Southeast Asia area.
He has also continued to enjoy his ancillary professional activities, including: Adjunct Professorship of Food Science at Penn State; chief ice cream judge at the Intercollegiate Dairy Products Evaluation Contest; and major lecturer at academic ice cream short courses.
His ice cream roots go back to my childhood. Tharp grew up in the ice cream business, and have never strayed very far from it. From his earliest days in the Tharp's Ice Cream plant his father instilled in me an ardor to make the very best ice cream possible, and he taught me a lot about how to do that.
Dr. Peggy Tomasula is Research Leader of the Dairy and Functional Foods Research Unit at the USDA, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA. She joined ARS in 1986 as a Chemical Engineer and currently leads a group of 30 researchers and 10 visiting scientists in research on the science and technology of dairy and functional foods or their use in nonfood products with concern for the impact of the products on the consumer, agriculture and the environment. In personal research, she has expertise in edible films and nanofibers, nonthermal processing, and process simulation to predict process sustainability.
She also oversees research on green microbial and enzyme technologies, modified whey products, bioactive peptides for improved cheese and yogurt products, simulated digestion using an artificial gut, active packaging, encapsulation and controlled release, and bioplastics from food waste. She has authored or coauthored over 100 publications, and holds 5 patents.
Danielle Wellington has been focused in working with the food safety industry through her employment with Neogen Corporation, a leader in food and animal safety products. She began her career at Neogen working with the food safety industry in international markets in 2011 and has been working closely with the US dairy industry in particular, since 2015. In her role, Danielle works closely with industry leaders and dairy companies with their allergen and food safety programs. She has earned her Master of Science in International Business at Central Michigan University and is currently enrolled in the Master of Food Safety program at Michigan State University.