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 you 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:

• State of the Industry Report
• New Nutrition Standards in Schools
• Exploiting the Benefits of Probiotics in Cultured Dairy Products
• Sweetener Options for Sweetened Cultured Dairy Products
• Cream Cheese Research Update
• Sustainability
• Selecting Probiotic Cultures for Cottage Cheese and Other Dairy Products
• New Research on Texturing Cultures
• Safe Quality Food (SQF) Program Details
• And Much More!

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 non-members. Third or greater registrants from the same company can register for only $695! For more information, please contact Lauren Ledermann at lledermann@idfa.org or 202-220-3557.

AGENDA

DAY ONE — May 20, 2008
8:30am–8:45am	Welcome Speaker: Cary Frye, Vice President, Regulatory & Scientific Affairs, International Dairy Foods Association
8:45am–9:30am	Beyond Yogurt I: Practical Processing Overview for Fermented Dairy Products This session will provide a practical overview of processing concerns and issues for fermented dairy foods, focusing on products other than yogurt such as: cultured buttermilk, sour cream, cottage cheese and cream cheese. Experts will review the sales and marketing trends and opportunities for fermented products. In-depth information will be reviewed for cultures, ingredients and flavoring selection as well as processing concerns for high quality fermented products. Speakers: Ramesh Chandan, Ph.D., Principal, Global Technologies, Inc. Arun Kilara, Ph.D., Principal, Nutri+Food Business Consultants
9:30am–10:15am	Could New Nutrition Standards in Schools Limit Choices for Dairy? Alliance for a Healthier Generation, the Institute of Medicine's report, Senator Harkin's School Nutrition Bill: It can be difficult to make sense of the varying recommendations for nutritional standards in schools. This session will help you better understand the current initiatives to provide new guidelines to our nation's school foodservice. We will explore the limitations for certain nutrients and address how products might need to be reformulated to stay in schools. Speaker: Michelle Matto, Assistant Director, Nutrition and Labeling, International Dairy Foods Association
10:15 am–10:45am	Break
10:45am-11:15am	"How Sweet It Is" To Have Options There are many different types of sweeteners available, from classical sweeteners (e.g., sucrose, high fructose corn sweetener, corn syrup) to sugar alcohols to non-nutritive "high-intensity sweeteners." This session provides invaluable information on sweetener options for sweetened cultured dairy products with a focus on novel sweeteners (and sweetener combinations) for proper balancing of sweetness, flavor, functionality, cost and prebiotic effects. Speaker: Dr. Steve Young, Principal, Stephen Young Worldwide
11:15am–12:00pm	Navigating the Regulatory Requirements for Labeling and Advertising Claims Hear from one of Washington, D.C.'s food drug law experts on the details of legal substantiation for food labeling and advertising claims. This session will provide an understanding of the types of claims that can be made and what scientific research is needed to support health and wellness claims used for cultured dairy products made with probiotics, prebiotics, fiber, added vitamins and new functional ingredients such as Omega 3 and plant sterols. Speaker: Martin Hahn, Attorney At Law, Hogan & Hartson
12:00pm–1:30pm	Group Luncheon Sponsored by:
1:30pm–2:15 pm	Cream Cheese as an Important Functional Food Ingredient Total annual production of cream cheese in the United States has tripled in the last three decades and continues to show steady growth. This session will determine relationships between processing parameters on the functionality of cream cheese that are relevant for various end-use applications (e.g., on bagels and in cheesecake). Understanding the structure-function relationships in cream cheese will help in achieving the desired performance for its use as an ingredient in foods. Speaker: Rani Govindasamy-Lucey, Ph.D., Senior Scientist, Cheese Research, Wisconsin Center for Dairy Research
2:15pm–3:00pm	Sustainability: Understanding the Consumer Perspective This session will explain sustainability and reveal how consumers perceive the issue by examining research that reveals a cultural shift in consumer awareness and acceptance of business practices relating to sustainability. Specifically, consumer perception of perceived risks from air, water, sun and food vectors affects personal behavior, as well as larger notions of what are sustainable and environmental practices, products and services. The presentation will offer guidelines for effectively marketing and communicating sustainability efforts to dairy customers. Speaker: Kate Peringer, Marketing Communications Manager, The Hartman Group
3:00pm–3:30pm	Break
3:30pm–4:00pm	What Is the Most Innovative Cultured Dairy Product of 2008? Help judge the conference's Most Innovative Cultured Dairy Product Competition. Taste the latest new products and vote for your favorite! Attendees are invited to send one entry per company of your most innovative new cultured dairy product (yogurt, cultured milk, cottage cheese, dip, etc.). More information will be included in your confirmation notice. Sponsored by:
4:00pm–6:00pm	Reception & Exhibition Sponsored by:
Day Two — May 21, 2008
8:00am–8:45am	Uncovering and Exploiting the Innate Linkage between Probiotics and Milk Probiotics are now being delivered to consumers in a number of non-dairy food products ranging from candy bars to orange juice. The session will discuss the overall UC Davis Milk Bioactives Program research and focus on key bioactive components only available in milk that selectively enrich specific probiotic bifidobacteria. This research will explore the evolutionary linkage between mammalian milks and the intestinal microbes they promote. One outcome of this research is a strategy for increasing probiotic efficacy through delivery in dairy products. Speaker: David Mills, Ph.D., Professor, Robert Mondavi Institute for Wine and Food Science, University of California
8:45am-930am	Beyond Yogurt: Selecting Probiotic Cultures for Cottage Cheese and Other Dairy Products Consumers are seeking health and wellness benefits from a wide variety of probiotic foods, reaching beyond traditional yogurt with new entries such as cottage cheese, fluid milk and cheese. This session will explore the selection of probiotic cultures available for these applications and review the research supporting the benefits. Speaker: Peggy Steele, Global Business Director, Probiotics, Danisco USA Inc.
9:30am–9:45am	Break
9:45am–10:45am	New Research on Texturing Cultures in Fermented Dairy Products Highly texturing cultures for yogurt, buttermilk and sour cream give manufacturers an opportunity to reduce or exclude added stabilizers or optimize the level of dairy solids with a reduction in input costs. This session will explore how the functionality of these cultures is based on the production of exopolysaccharides (EPS). Texture, as a function of EPS formation and protein-EPS binding, can be affected by the type and level of added protein, sugar and starch. Speaker: Mirjana Curic-Bawden, Ph.D. Senior Scientist, Dairy Technology Center, Chr. Hansen Inc.
10:45am–11:45am	Upgrading Cultured Dairy into Dips, Dressings, Spreads and More This interactive session will let audience members taste recent innovations in the category of dips, dressings, spreads and more, as well as brainstorm on new ideas that meet the needs of today's health- and wellness-seeking, convenience-driven consumer. Speaker: Donna Berry, Product Development Editor, Dairy Foods Magazine
11:45am–1:00pm	Group Luncheon
1:00pm-1:45pm	"Super Foods" Anyone? Antioxidants for Flavorings The health benefits of antioxidants are being touted as "the fountain of youth" sought out by aging baby boomers. This session will review some of the latest fruit flavors and flavorings that are considered to be "super foods" and could be used in cultured dairy products to provide health benefits, in addition to flavor. Speaker: Tony Cantu, Senior R&D Technologist, iTi tropicals, Inc.
1:45pm–2:00pm	Break
2:00pm–2:45pm	The Latest on Safe Quality Food (SQF) Program Demanded by Retailers Today's consumers want to know that the food they buy is safe, no matter where it was grown, raised or processed. Retailers, too, want the same assurances and are requiring suppliers to demonstrate that they are providing safe, quality food that meets consumers' expectations. Retailers and wholesalers worldwide have identified the need for consistent, internationally accepted food safety and quality management systems. The Food Marketing Institute offers SQF. Recognized by the Global Food Safety Initiative, an organization representing over 70% of food retail revenue worldwide, SQF is based on the principles of HACCP, Codex, ISO and quality, management, systems. Speaker: Paul Ryan, Executive Director, Safe Quality Foods Institute
2:45pm–3:30pm	How FDA's New Listeria Control Guidance Impacts Your Operation This session will provide a regulatory overview of FDA's two new guidance documents irelated to regulating foods that support or do not support the growth of Listeria monocytogenes. We will also explore what changes you will need to make to be in compliance with FDA's comprehensive plant guidance programs recommended for controlling Listeria monocytogenes in ready-to-eat foods. Speaker: Cary Frye, Vice President, Regulatory & Scientific Affairs, International Dairy Foods Association
3:30pm	Adjourn

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HOW TO REGISTER

You have five easy options for registering! The conference is only $795 for members, $995 for non-members and only $695 for third or greater registrants from the same company.

You can:

1. Register online at www.idfa.org
2. Call Lauren Ledermann at (202) 220-3557
3. Email lledermann@idfa.org
4. Fax the registration form to (202) 331-7820
   OR
5. Mail the registration form and check to IDFA, 1250 H St, NW, Ste. 900, Washington, DC 20005.

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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 $169 single/double. A block of rooms is reserved until April 28, 2008. The rooms are available on a first-come, first-served basis, so please make your plans today.

Hotel Key Cards - sponsored by:

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EXHIBIT YOUR PRODUCTS AND SERVICES

For just $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:

• Guaranteed traffic during special reception!
• Draped six-foot table
• One free registration
• Listing on the IDFA website
• Listing in the onsite program
• Mailing list of conference attendees

To sign up as an exhibitor, complete the registration form and return it to IDFA. For more information, please contact Shira Pisner, (202) 220-3532, spisner@idfa.org.

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