. This popular conference will provide a forum for participants to discuss technical issues — such as product safety, labeling and production, and ingredient technologies — that pertain to the frozen desserts industry.

AGENDA

DAY ONE — Wednesday, February 27, 2008
8:30 am - 9:00 am	Welcome by 2008 Ice Cream Technology Council President: Sam Shannon, Director Dairy Operations, Weis Markets, Inc.
9:00 am - 10:15 am	Frozen Yogurt: The "It" Dessert of 2008! Frozen Yogurt has resurfaced as the hot new frozen dessert. There is new interest and a buzz by consumers for a healthful frozen dessert in 2008. We will discuss the driving factors and explore the frozen yogurt formulation options, state standards, as well as introduction and selection of probiotic cultures. Speakers Dan Kim, Chief Executive Officer, Red Mango, Inc. John Hanna, Chief Executive Officer, YoCream International Dr. Jon Hopkinson, Application Scientist, Frozen Desserts, Danisco USA Inc.
10:15 am - 10:30 am	Break
10:30 am - 11:30 am	"How Sweet It Is" to Have Options Part I: An Overview of Sweeteners There are many different types of sweeteners available; from classical sweeteners (e.g., sucrose, HFCS, corn syrup) to sugar alcohols to non-nutritive "high intensity sweeteners." This session provides invaluable information on sweetener options for frozen desserts with a focus on novel sweeteners (and sweetener combinations) for proper balancing of sweetness, flavor, functionality and cost. Speaker Dr. Steve Young, Ph.D., Principal, Stephen Young Worldwide
11:30 am - 1:00 pm	Conference Luncheon & Networking
1:00 pm - 2:00 pm	"How Sweet It Is" to Have Options Part II: Formulation with Alternative Sweeteners With a wide array of sweetener how do you choose the optimal "high intensity" sweetener or blend of sweeteners for your product? Dr. Tharp will present information on how product formulation is impacted and the interaction of freezing point, texture, mouth feel and quality to help guide you on the best choice of non- nutritive "high intensity" sweeteners. Speaker: Dr. Bruce Tharp, Ph.D., Consultant, Tharp's Food Technology
2:00 pm - 2:45 pm	Capturing New Opportunities in Food Service This session will provide information the sales growth of the food service channel for the frozen desserts. To make sure your company is taking advantage of all the opportunities, we will look at the new ideas in the food service area from soft serve ice cream, gelato, to innovative ethnic desserts and creative culinary frozen desserts. Speakers: Jamie Cutler, Business Development Manager Culinary Foodservice Matthew Marcus, Corporate Chef, Pecan Deluxe Candy Company
2:45 pm - 3:00 pm	Break
3:00 pm - 4:00 pm	Identify Hot Topics for Industry Roundtable
4:00 pm - 4:30 pm	What is Your Favorite New Ice Cream Flavor? Sponsored by: Dairy Foods Help judge the annual Ice Cream Technology Conference Innovative Ice Cream Flavor Competition. Taste the latest and greatest flavors. Vote for your favorite of 2008! Attendees are invited to send two flavors of ice cream to compete in this delicious contest, one for the most innovative flavor and one premium chocolate ice cream (>10% BF). More information will be included in your confirmation notice.
5:00 pm - 7:00 pm	Networking Reception
DAY TWO — Thursday, February 28, 2008
8:00 am - 9:00 am	Regulatory Update Hear the latest regulatory issues from the federal and state levels. This session will give an update on the proposed changes for labeling food that includes new rules on nutrition facts Dairy Values changes, front of package nutrition symbols and new food nutrition indexes. We will also provide an update on food allergens. Speakers: Cary Frye, Vice President Regulatory and Scientific Affairs, IDFA Michelle Matto, Assistant Director, Nutrition and Labeling, IDFA
9:00 am - 9:30 am	Innovation in Packaging Your package is the first impression consumers have of your product. Learn the latest in packaging trends for foods that will be important for the frozen dessert industry from new lids to "going green" this session will give an overview of the latest designs for consumer packaging. Speaker: Tom James, Director, Marketing & Business Development, Consumer Goods, Huhtamaki Americas
9:30 am - 10:00 am	Breaking the Barriers - Non-standard Frozen Desserts Faced with the reality that the FDA may not amend the standards of identity for ice cream to permit innovation, frozen dessert manufactures are breaking away from formulating products that adhere to the standards of identity for ice cream. We will explore the new possibilities for formulating products that are outside of the federal standards of identity for ice cream and frozen desserts. Panel Discussion: Processor Representatives Invited
10:00 am - 10:15 am	Break
10:15 am - 11:00 am	Fast Track Fast Trends Hear Skip Rosskam present David Michael and Company's comprehensive database of new product trends from around the globe. They will share insights from their valuable monthly database to spur your creative ideas for developing new frozen dessert products and flavors. Speaker: Skip Rosskam, Executive Vice President, David Michael & Company
11:00 am - 12:00 pm	"Super Foods" Anyone? Antioxidants health benefits are being touted as "the fountain of youth" sought out for the aging baby boomers? We will review an antioxidant index developed by USDA scientists to measure the amounts of antioxidants provided by a food. We will also taste some of the latest in fruit and nut flavors/flavorings that are considered to be "super food" that could be used in frozen desserts to provide beneficial compounds, like antioxidants in addition to flavor. Speaker: Don Giampetro, Vice President, Sales, iTi tropicals (invited)
12:00 - 1: 30 pm	Conference Luncheon & Networking
1:30pm - 2: 15 pm	How Low Can We Go? - The Latest in Freezing Technology for Low Fat Ice Cream This session will review the latest developments in low temperature technology which are being used in the freezing of high quality low fat ice cream. Leading manufactures of freezing systems will share information on organoleptic test results, heat shock tests and quality measurements that are important in producing premium low fat ice cream. You may be surprised on how low the fat levels of ice cream can go. Moderator: Bruce Poulterer, Manager, Dairy Business Development, FMC BioPolymer Panelists: David Kuenzler, Product Manager, WCB Ice Cream Gustav Korsholm, General Manager, Tetra Pak Hoyer Herb Fish, Regional Sales Manager, Gram Equipment of America, Inc.
2:15 pm - 3:00pm	Industry Hot Topics - Roundtable Discussion with Processors and Suppliers - Part 1
3:30 pm	Group Hiking Outing
DAY THREE — Friday, February 29, 2008
8:00 am - 12:00 pm	Industry Hot Topics - Roundtable Discussion with Processors and Suppliers - Part 2 In the second part of the session, the four breakout groups will meet separately to discuss their assigned topics and identify solutions and actions. The full group will then rejoin for a quick recap of each of the four issues. Be sure to stay for this final session to take home this valuable information!
12:00 pm	Conclusion

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HOTEL AND TRAVEL INFORMATION

Call the Pointe Hilton Squaw Peak Resort at 1-800-947-9784 to reserve a room today. Refer to Ice Cream Technology Conference 2008 and receive a special $229.00 single/double room rate. The deadline to secure a room is February 3, 2008. We have secured a large block of rooms, but once all the rooms have been reserved, we cannot guarantee that additional space will be available. Check-in time is 4:00 pm and check-out time is 12:00 Noon.