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IDFA en Espanol		 Meetings and Training

Cultured Dairy Products Conference 2007

May 22-23, 2007
Hyatt Regency Minneapolis
Minneapolis, MN

Updates on Technologies, Research, Marketing and More!


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.

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:

  • Benefits of Probiotic Cultures
  • New Developments in the Field of Flavors for Fermented Foods
  • Latest Information on Fruit Ingredients
  • Yogurt Quality with Fiber Addition
  • Marketing Cultured Products to Kids
  • Organic vs. Natural

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.

This conference is specially priced at only $795 for members and $995 for nonmembers. Third or greater registrants from the same company can register for only $695! For more information, contact Lauren Ledermann at registrar@idfa.org or 202-220-3557.

Agenda   —   Registration   —   Hotel Information   —   Exhibitor Information


AGENDA

DAY ONE — May 22, 2007
8:30 - 8:45am Welcome
Speaker: Cary Frye, Vice President, Regulatory Affairs, International Dairy Foods Association
8:45 - 9:45am U.S. and Global Trends for Cultured Dairy Products
Take a tour around the globe to see how international manufacturers and U.S. companies are innovating with nutritional products, exciting flavors and new packaging for cultured dairy products.
Speaker: Lynn Dornblaser, Director, Global New Products Database Consulting Services, Mintel International Group
9:45 - 10:45am Yogurt Quality with Fiber Addition
Fiber ingredients may affect yogurt culture growth and survival, as well as physical and sensory properties during manufacture and over shelf-life. This presentation describes work comparing effects of various fibers, including soluble corn fiber, on product quality. Survival of probiotic organisms is included. Information on product stability, dispersion and particle size distribution analysis is described.
Speaker: Robert Olsen, Advanced Technical Resource, Tate & Lyle
10:45 - 11:00am Break
11:00 - 12:00pm Penn State Research Update: Who's There Anyway?
As the probiotic cultured dairy market continues to grow and mature, consumers are understanding the potential benefits of probiotics. Nationally and internationally branded products have successfully shown it is no longer enough to vaguely indicate a product contains "Bifidobacteria." Consumers want to know what species and often what particular strain of a particular probiotic is present in the product. This session will explore the concept of strain and present current research underway at Penn State to determine "who's who?"
Speaker: Robert F. Roberts, Ph.D. Associate Professor of Food Science
Department of Food Science, Penn State University
12:00 - 1:30pm Group Luncheon
1:30 - 2:15 pm Is Satiety the New Savior for Weight Loss Products?
Learn about nutritional research that demonstrates the connection with dairy proteins and fiber's role on satiety. This emerging science is finding a connection that may help aide weight loss and be the next important marketing tool for dairy products and how this can complement cultured dairy products.
Speaker: Tia Rains, PhD, Senior Research Scientist, Kraft Foods
2:15 - 3:00pm Cultures for Health Conscious & Trendy Consumers
The presentation will give a short overview of the current health and wellness trends at the global and North American markets. It will give more insight into recent results on the effect of exopolysaccharides (EPS) on texture of dairy products and design a new generation of mild and high-texturing cultures. The new cultures give an opportunity to design healthier products, reduce fat and optimize levels of added milk solids, sugars or stabilizers without compromising taste, flavor and appearance of the final product. Additionally, all cultures can be combined with documented probiotic strains to deliver an extra health benefit.
Speaker: Mirjana Curic-Bawden, Ph.D. Senior Scientist, ITC Dairy, Chr. Hansen Inc.
3:00 - 3:15pm Break
3:15 - 4:00pm Marketing Cultured Products to Children
During the past year, we've witnessed many changes in the marketing of food products to children. The makers of Snickers and Milky Way candy bars, for example, will no longer be advertising to children under 12 years old. How will these changes affect the marketing of yogurt, cottage cheese and other cultured products to this age group? How can cultured product companies reach out to children to encourage them to consume more of these healthy products?
Speaker:
4:00 - 6:30pm Reception & Exhibition
 
DAY TWO — May 23, 2007
8:00 - 8:45am New Developments in the Field of Flavors for Fermented Foods
Flavor is the key aspect that drives consumer choices. This session will reveal novel tools and technologies for quality control systems to identify both off flavors and key aspects of desired flavors for creating a tasty fermented food. The formation routes for important flavor compounds in cultured dairy products will be discussed. We will also share new insights of satiety perception in relation to flavor profiles and aroma release.
Speaker: Jeroen Wouters, Ph.D. Business Manager, NIZO Food Research
8:45 - 930am Functional Dairy and Weight Management
This session will provide information on the introduction of functional dairy concepts in the US, and what is needed to successfully introduce such concepts. Also, what is the latest trend of weight managment which is now the # US food trend for 2007?
Speaker: Nico Bevers, Marketing Development Manager, Fabuless, DSM Food Specialties USA, Inc.
9:30 - 9:45am Break
9:45 - 11:00am Breaking the Barriers - Connecting with Consumers and Delivering the Benefits of Probiotic Cultures
The launch of national products may have helped consumers finally understand the health benefits of probiotics. Learn how dairy marketers are using this information to drive sales. We will also explore what factors have enabled the success of probiotics. We will explore how to choose the right probiotics cultures and the correct level needed to achieve the intended health benefits. Experts will also review laboratory methodologies for discovering probiotic strains and optimal manufacturing techniques for adding probiotic cultures to ensure survival.
Speakers: Ramesh Chandan, Ph.D., Principal, Global Technologies, Inc.
Mary Ellen Sanders, Ph.D., Principal, Dairy & Food Culture Technologies
Charles Deibel, President, Deibel Laboratories
11:00 - 12:00pm Fresh and Fruity: The Latest Information on Fruit Ingredients
How do fruit ingredients affect the quality and food safety of cultured products? What are the guidelines that provide consistency in manufacturing yogurts and other cultured dairy products? What are the latest technologies for using fruit in your cultured products? Learn all this and much more from leading industry experts.
Moderator: Arun Kilara Ph.D., Principal, Arun Kilara Worldwide
Speakers: Jim Skidmore, Technical Service, Textural Ingredients, Danisco
David Rambo, Regional Sales Manager, California Custom Fruits & Flavors, Inc.
12:00 - 1:14pm Group Luncheon
1:15 - 2:00pm Food Safety and Quality Challenges of Creating Novel, Multi-ingredient Cultured Dairy Products
Riding a prolonged crest of success and hoping to further tantalize the palates of health-minded consumers, dairy manufacturers are pushing the formulation envelope. Increasingly, companies are incorporating ingredients not commonly associated with dairy components into products ranging from yogurts to dips and other cultured products. While creatively stretching formulation boundaries, processors must always be mindful of important safety and quality considerations. This presentation will highlight and discuss those considerations.
Speaker: Erdogan Ceylan, Ph.D., Silliker Food Science Center
2:00 - 2:15pm Break
2:15 - 3:00pm Product Sampling Session
Taste the latest innovative products in the cultured dairy category. What are the hottest new yogurt flavors? What new dips have been developed recently? Taste them all during this fun and exciting session.
Speaker: Jim Dudlicek, Editor, Stagnito Communications Inc./Dairy Field
3:00 - 4:00pm Regulatory Claims for Cultured Dairy
This session will provide a regulatory overview of the types of health and nutrition claims you are allowed to make for your dairy products. Learn how labeling claims and added functional ingredients can enhance your marketing efforts.
Speaker: Cary Frye, Vice President, Regulatory Affairs, International Dairy Foods Association
4:00 pm Adjourn


HOTEL AND TRAVEL INFORMATION

Hotel Reservations
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 $159 single/double. A block of rooms is reserved until April 28, 2007. The rooms are available on a first-come, first-served basis, so please make your plans today.

If you have any questions, call IDFA's registrar at 202-220-3557.


Exhibit Your Products and Services

For only $1200, 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 news release to trade press
  • Mailing list of conference attendees

To sign up as an exhibitor, complete the registration form. For more information, please contact Courtney Waters at 202-220-3531 or cwaters@idfa.org.