IDFA's Cultured Dairy Products Conference is your best opportunity to learn what's new in cultured product technology and marketing. This informative two-day conference will update cultured professionals on the hottest topics in the industry — from the latest on prebiotics and stablizers to extending shelf life.

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

Program highlights include:

• A Primer on Prebiotics
• Stabilizers in Yogurt
• Extending Shelf Life by Controlling Spoilage Organisms
• State of the Industry Report
• Challenges & Opportunities for Functional Foods
• Roundtable Discussion on Allergen Labeling
• And much more!

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.

AGENDA

DAY ONE — May 24, 2005
8:30am – 8:45am	Welcome Speaker: Cary Frye, Vice President, Regulatory Affairs International Dairy Foods Association
8:45am – 9:30am	A Primer on Prebiotics — Part I: Calcium Absorption This session will explain the science of how calicum is absorbed in the body and the implication on health and nutrition basics. It will also provide an overview of research showing how prebiotic ingredients such as inulin and oiligofructose can impact calcium absorption and provide nutritional benefits. Speaker: Connie Weaver, Professor and Head of Foods and Nutrition at Purdue University (invited)
9:30am – 10:15am	A Primer on Prebiotics — Part II: Applications for Adding Preboitics This session will explore the applications and technical properties of adding prebiotic ingredients to cultured dairy products. We will review prebiotics impact on taste, texture, fat, calories, fiber and sugar as well as explore the regulatory requirements for labeling and claims. Speaker: Mark T. Izzo Ph.D., Director of Technology North America Orafti Active Food Ingredients (invited)
10:15am – 10:30am	Break
10:30am - 11:00am	Part III: The Marketing of Increased Calcium Absorption in your Products Learn how one yogurt company has successfully grown it's business withinnovative cultured products enhanced with prebiotics. Find out how to effectively communicate the benefits of prebiotics to consumers. Speaker: Donna Berry, Product Development Editor, Dairy Foods Magazine (invited)
11:00am – 12:00pm	New Research For Lowfat Fermented Dairy Products This session will cover research work on processing technologies for low fat fermented dairy products, including yogurt and cottage cheese. Characteristics of low fat fermented products and methods for improving characteristics, such as applications of cultures, new processing technologies and ingredients will be discussed. Speaker: Vikram Mistry, Professor, Dairy Sciences South Dakota State University
12:00pm – 1:00pm	Group Luncheon & Product Tasting Help Judge the New Favorite Product Contest! All attendees are invited to submit products for this fun and casual tasting contest. This year, we will judge dips and smoothies. Awards will be presented at the end of the conference
1:15pm – 3:30pm	Stabilizers in Yogurt This session will take an in-depth look at the role of starch, pectin, gelatin and milk proteins in stabilizing and improving the structure of yogurt. Each speaker will provide practical application and functional and functional benefits for the different ingredients. Speakers: Arun Kilara, Ph.D., Principal, Arun Kilara Worldwide Max Koxholt, Ph. D., Senior Scientist, National Starch Innovation Ramesh Chandan, Ph.D., President, Global Technologies Inc. Wanda Jurlina, Sales and Technical Support Manager, CP Kelco
3:30pm – 3:45pm	Break
3:45pm – 4:45 pm	Extending Shelf life by Controlling Spoilage Organisms What are the spoilage organism of greatest concern for cultured dairy products and how can you minimize or control growth to extend shelf-life? We will review new developments and ingredient and packaging technology to maintain quality and freshness. Speaker: P. C. Vasavada Ph.D., University Of Wisconsin, River Falls Animal Food Science Department
5:00pm – 6:30pm	Reception & Exhibition
DAY TWO — May 25, 2005
8:00am – 8:45am	State of the Industry Report Be among the first to hear the new 2004 sales and consumption data from IDFA's Cultured Products Market Research Project. Plus, what do the latest sales numbers mean to the industry? Speaker: Kikke Riedel, Director, Market Research, International Dairy Foods Association.
9:15am – 10:00am	Challenges & Opportunities for Functional Foods — Part I: Latest Research on Consumer Attitudes for Functional Food Components The International Food Information Council (IFIC) will preview the latest report on Functional Foods Attitudinal Research. This will provide insight into consumer's minds on what opportunities exist for positioning cultured products or added functional ingredients. Speaker: Wendy Reinhardt Kapsak, MS, RD, Associate Director, Health and Nutrition, Health Communications, International Food Information Council
10:00am – 10:15am	Break
10:15am – 11:00 am	Challenges & Opportunities for Functional Foods — Part II: Creating Healthier Foods What will be the next hot ingredient for healthier foods? We will review the potential health and nutritional benefits of functional ingredients such as omega 3 fatty acids, fiber, lutine, CLA; as well as explore the regulatory hurdles and possible health claims. Speaker: Nancy Childs, Food Marketing Professor, St. Joseph University
11:00am – 12:00pm	Part III: A Case Study on Heart Healthy Ingredients FDA has approved a heart health claim for labeling. Learn how CoroWise phytosterols and phytosterol esters from Cargill can be incorporated into milk an yogurt. Speaker: Representative from Cagrill - CoroWise
12:00pm – 1:00pm	Group Luncheon
1:00pm – 1:30pm	Regulatory Update This session will provide the latest information on regulatory issues: Complying with new allergen labeling Outcomes from the latest meeting of the National Conference of Interstate Milk Shipments (NCIMS) Upcoming changes for Good Manufacturing Practices; and New Recordkeeping requirements under the Biosecuitry Act. Speaker: Cary Frye, Vice President, Regulatory Affairs, IDFA
1:30pm – 2:00pm	Round Table Discussion on Allergen Labeling Hear from the industry what real challenges lie ahead for complying with FDA's new allergen labeling regulations. How will allergenic sub-ingredients like wheat and soy, which are used in the fermentation media for cultured products or processing aides be declared? What plans are underway for possible exemptions for de minimus levels of allergens? Speaker: Peter Moodie, Enzyme Development Corporation (Enzyme Technical Association) Lars Pekay, QRO Senior Manager, Yoplait General Mills (invited) Margaret Poole, Ph.D., Vice President R&D/ Quality Assurance H.P. Hood
2:00pm – 2:45pm	Culture Selection for Drinkable Yogurts, Smoothies and Probiotic Beverages The category of drinkable yogurt, smoothies and probiotic beverages continues to grow at a fast pace. This session will focus on culture selection for these products including options for probiotics cultures to enhance functional properties, performance, quality and taste. Speaker: Representative from Chr. Hansen, Inc.
2:45pm – 3:00pm	Break
3:00pm - 3:45pm	Innovative Flavors in Sour Cream Dips and Yogurts What are the latest trends in cultured dairy flavoings? Learn the hot new flavors from sweet and exotic, to spicy and savory for sour cream dips and yogurt. Speaker: Scott Geringer, Category Manager-Dairy, Sinsent Flavors
3:45 pm	Adjourn

HOW TO REGISTER

The conference is only $695 for members, $895 for nonmember and only $595 for third or greater registrations from the same company. To register:

• Click here to register online.
• Click here to download the registration form to mail or fax to IDFA (.pdf)

  IDFA Mailing Address: IDFA, 1250 H St, NW, Ste. 900, Washington, DC 20005
  Attn: Meeting Registration
  IDFA Fax Number: 202/331-7820

HOTEL INFORMATION

The Courtyard by Marriott at the Depot is located at 225 South Third Ave., Minneapolis, Minnesota, 55401. Please call the hotel directly at (612) 375-1700 to make your reservation. Refer to IDFA's Cultured Dairy Products Conference to receive the group rate of $139 single/double. A block of rooms is reserved until May 1, 2005. The rooms are available on first come, first serve basis, so please make your plans today!

EXHIBITING INFORMATION

For only $1,200, 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 for 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