Attendees at IDFA's Cultured Dairy Products Conference will learn the information they need to stay abreast of vital industry hot topics. This brand new program gathers industry experts, academics and your peers to discuss the developments and technologies you need to efficiently produce innovative cultured dairy products. Learn about:

• Probiotics for Yogurts, Fermented Milks, and even Frozen Desserts!
• Federal Yogurt Standard of Identity — An Industry Panel and Health Benefit Review
• Dairy Weight Loss & the Implications for Cultured Products
• Issues and Options for Formulating for Low Carb Cultured Products
• New Production Technologies: Incorporating Gases, Team Building for Efficiency
• Regulatory Update — Biosecurity, HACCP, Trans Fats, and more.
• Trends in International Product Development, Cultured Product Marketing, etc.

Plus, the conference features social events and an exhibition designed to provide an intimate forum for interaction and networking. For exhibiting information, click here. Join your cultured products colleagues at this important industry meeting!

WHO SHOULD ATTEND

Any dairy professional who would benefit from hearing about the latest innovations, technologies and trends in the cultured products industry, including cultured products executives, product development personnel, plant managers, R&D/QA professionals and operations staff.

SCHEDULE OF EVENTS

DAY ONE: May 18, 2004
9:00am – 9:15am	Introduction Speaker: Cary Frye Vice President of Regulatory Affairs International Dairy Foods Association
9:15am – 9:45am	Regulatory Update Trans fat Labeling FDA Obesity Initiative Grade A HACCP Biosecurity Speaker: Michelle Albee Manager, Regulatory Affairs International Dairy Foods Association
9:45am – 10:45am	Update on Probiotics Part 1: Probiotic and Prebiotic Standards for Yogurt & Yogurt Drinks The International Science Association for Pre- and Probiotics is working to develop standards for assessing the efficacy of pre- and probiotic cultures. Learn about these scientific standards, and the worldwide regulatory implications for implementing them. Speakers: Mary Ellen Sanders President International Science Association for Pre- and Probiotics Jim Heimbach, Ph.D., FACN President J. Heimbach LLC
10:45am – 11:00am	Break
11:00am – 11:45am	Update on Probiotics Part II: Probiotics beyond Yogurt Probiotics — they're not just for yogurt anymore. In this informative session, we'll learn the new ways manufacturers are incorporating probiotics into cultured products including fermented milk beverages and other products — even frozen desserts! Speaker: Marilyn Stieve Senior Product Manager Chr Hansen, Inc.
11:45am – 1:15pm	Group Luncheon & Product Tasting Help judge the new Favorite Product Contest! We invite all attendees to submit products for this fun and casual tasting contest. This year we will judge yogurt drinks and flavored cottage cheese. Awards will be presented at the end of the conference.
1:15pm – 2:00pm	Use of Gases in Cultured Product Processing Many new formulation and production technologies for cultured products involve incorporating gases into your product. Whether your aim is to extend shelf-life, produce a lighter product, or make your product healthier, you'll want to hear the innovations presented in this session. Speaker: Mark deBruijn Technical Sales Representative Mondo Mix
2:00pm – 3:00pm	The Great Debate — Yogurt Standard of Identity In this special three-part session, we will address one of the hottest topics in the industry — whether the federal standard of identity for yogurt should be restricted to include only those products with live and active cultures. We will first examine the science behind the health benefits of the two types of yogurt, then we'll review the current domestic and international standards. Finally, an industry panel will debate the issue, discussing real benefits and potential downsides of the change. Part 1. Heat Treatment vs. Live Cultures: Assessing the Health Benefits of Yogurts Speaker: Daniel J. O'Sullivan, Ph.D. Associate Professor, Food Science & Nutrition University of Minnesota Part 2. International Standards vs. Domestic Standards Speaker: Cary Frye Vice President, Regulatory Affairs International Dairy Foods Association
3:00pm – 3:15pm	Break
3:15pm – 4:00pm	The Great Debate — Yogurt Standard of Identity (continued) Part 3. Industry Roundtable Invited Panelists: Gabriel Pascual Vice President Leche Pascual J. Edward Thompson Chief Food & Drug Counsel Kraft Foods N.A., Inc. Mark Fryling Senior Quality & Regulatory Operations Manager Yoplait-Columbo Philippe Caradec Vice President, Regulatory Affairs The Dannon Company, Inc. Bob Garfield Vice President National Yogurt Association Marco Antonio Delgado Director of Research and Quality Control Leche Pascual
4:00pm – 4:45pm	Trends in the International Cultured Dairy Market One of the leading culture houses will give us insight into cultured product development around the globe. Let's see how our international colleagues are building the cultured product market. Speaker: Shannon Nevens Product Manager, Specialities – Dairy Danisco USA
5:00pm – 6:30pm	Reception & Exhibition
DAY TWO: May 19, 2004
8:30am – 9:30am	Genome Decoding of Cultures Scientists around the world are working to decode the DNA in the cultures we use in dairy products. These discoveries could allow us to engineer those cultures for improved products. Dairy products may soon evolve to include a new generation of cultures. In this session we will get an inside view to this cutting-edge research. Speaker: Todd Klaenhammer, Ph.D. Professor, Department of Food Science North Carolina State University
9:30am – 10:45am	Dairy & Weight Loss — Where Do You Fit In? Part 1. New Science: Dairy and Weight Loss Let's explore the science behind the compelling argument that dairy can be an important part of a weight loss plan. Speaker: Lisa Spence Director, Nutrition, Research and Scientific Affairs National Dairy Council Part 2. IDFA's "Healthy Weight with Dairy" Licensing Program This is your opportunity to use one of the most powerful marketing tools the dairy industry has ever seen. What are the benefits of participating? What products qualify? How do you buy a license? Speaker: Cary Frye Vice President of Regulatory Affairs International Dairy Foods Association
10:45am – 11:00am	Break
11:00am – 12:15pm	New Marketing Trends for Cultured Dairy Products There are many ways in which cultured products can promote health — low carb, high protein, healthy weight, good digestion, etc. Let's learn from some of the industries biggest players how we can best market these benefits to the consumer. Speaker: Donna Berry Product Development Editor Dairy Foods Magazine
12:15pm – 1:15pm	Group Luncheon
1:15pm – 2:00pm	Team Management for Better Production Crowley Foods has done extensive work recreating their human resource system in order to use teambuilding as a production efficiency tool in its largest cultured food plant. Learn how you can make your team your greatest asset. Speaker: Mary Hughs Director of Human Resources/Corporate Training Crowley Foods
2:00pm – 2:45pm	Troubleshooting Quality Problems in Cultured Products During this important session, we will examine practical solutions for common production problems and finished product defects for sour cream, cottage cheese, yogurt and other cultured products. Speaker: David Koontz Technical Service Representative Degussa Food Ingredients
2:45pm – 3:00pm	Break
3:00pm – 4:30pm	Options & Issues for Formulating Low Carb Cultured Products Part 1. Regulatory Overview Labeling Ingredients Standard of Identity Speaker: Michelle Albee Matto Manager of Regulatory Affairs International Dairy Foods Association Part 2: Alternative Dairy Ingredients Explore the options and challenges for formulating reduced carbohydrate cultured products using dairy ingredients with higher protein and lower lactose available from filtration and fractionation technology. Speaker: Arun Kilara Principal Arun Kilara Worldwide Part 3. Non-Nutritive Sweeteners for Cultured Products Consumers are increasingly interested in avoiding the carbohydrates and calories found in added sugar. Hear some of the latest developments in sweetener alternatives for dairy. Speaker: Ramesh Chandan, Ph.D. Global Technologies Inc.

HOW TO REGISTER

The conference is only $695 for members, $895 for nonmembers and only $495 for third or greater registrations from the same company. To register:

• Click here to download the registration form. (.pdf)
  Send the form by fax (202/331-7820) or mail to IDFA.
  Mailing address: IDFA, 1250 H Street NW, Suite 900, Washington, DC 20005
  Attn: IDFA Registration

Questions? Contact Tanika Manning at tmanning@idfa.org, 202/220-3557.

HOTEL AND TRAVEL INFORMATION

The Hyatt Regency Minneapolis is located at 1300 Nicollet Mall, Minneapolis, MN 55403. Please call the hotel directly at (612) 370-1234 to make your reservation. Refer to IDFA's Cultured Dairy Products Conference to receive the group rate of $119 single/$144 double. A block of rooms is reserved until April 23, 2004. The rooms are available on first come, first serve basis, so please make your plans today.

EWA Travel in Washington, D.C., is the official travel agency for the Cultured Dairy Products Conference. Registrants are welcome to use EWA's services to arrange their travel to the workshop. United Airlines offers 10% off unrestricted fares and 5% off all other fares; all rules and restrictions apply. You may call the following toll-free numbers for reservations:

EWA Travel:	1-800-368-4055
United Airlines:	1-800-521-4041 (Tour Code: 524JE)

EXHIBITING INFORMATION

For only $950, your company can exhibit at the industry's only cultured products conference! The conference will attract more than 200 industry leaders - including major purchasers of equipment, ingredients, services and supplies to the cultured products industry.

Exhibit fee includes:

• Draped six-foot table, guaranteed traffic during special reception!
• One free registration
• Listing on the IDFA website
• Listing in the onsite program
• Listing in press release to trade press
• Mailing list of conference attendees

To sign up as an exhibitor, contact Courtney Waters at (202) 220-3531, cwaters@idfa.org.