IDFA's Ice Cream Technology Conference is the only meeting that focuses specifically on frozen dessert technology. You will join other technical personnel in an interactive and open discussion of the latest technologies and regulatory hurdles to the ice cream industry. The staff of the International Dairy Foods Association, leading professionals, researchers and your frozen dessert industry colleagues will lead you through the latest in scientific and regulatory developments. Learn what challenges and success your peers have faced in the past year.

This year's program offers new information on:

• Options and Issues for Formulating Low-Carb Frozen Desserts
• The Obesity Debate
• What's New in the Frozen Dessert Category
• Tolerance Level of Listeria monocytogenes in your Ice Cream Products
• Getting the Most Out of Vanilla
• Regulatory Report
• Flavorings from Around the World
• And Much More!

The limited size of this meeting allows you to exchange ideas and information with other technical professionals in the frozen dessert industry. Learn what challenges and successes your peers have faced in the past year.

Who Should Attend?
This program will benefit any professional employed by the ice cream industry who is involved in frozen dessert technology, including plant managers, regulatory compliance personnel, and research and development and quality assurance staff. Suppliers to the ice cream industry are also welcome to attend. Space is limited, so ACT NOW!

SCHEDULE OF EVENTS

DAY ONE Wednesday, March 3, 2004
8:30 – 8:45 am	Welcome & Election of 2004 Ice Cream Technology Council President
8:45 – 10:15 am	Regulatory Update Biosecurity: an update on how FDA's requirements under the Bioterrorism Act of 2002 will affect frozen dessert processors. Status of FDA action on IICA's Petition to modernize ice cream and frozen dessert standards. Trans Fat: Understand the implications of FDA's new labeling requirements for trans fats in foods and learn how to use IDFA's nutrient database. Allergens — Be among the first to review IDFA's new publication "Best Practices for the Management of Allergens in Dairy Plants" and get an update on the proposed allergens labeling bill. Listeria Risk Assessment and industry actions to petition FDA to set a tolerance for ice cream and frozen desserts. Moderators: Cary Frye, Vice President, Regulatory Affairs, IDFA Michelle Albee Matto, Manager, Regulatory Affairs, IDFA
10:15 – 10:30 am	Break
10:30 – 11:15 am	Testing Frozen Desserts for Listeria As IDFA and other industry group work toward enacting a tolerance level for listeria in ice cream and other dairy products, it is more important than ever that frozen dessert manufacturers know all of their options when it comes to testing their products. Moderator: Russell Flowers, Ph.D., President and CEO, Silliker, Inc.
11:15 am – 12:30 pm	The Obesity Debate and the Implications for Frozen Desserts Obesity is one of today's hottest issues — in the media, in schools, and on Capitol Hill. Join us for an open discussion on the challenges and opportunities this presents to frozen dessert manufacturers and how you can formulate a better-for-you product. Moderator: Michelle Albee Matto, Manager, Regulatory Affairs, IDFA Speakers: Rich Benson, Group R & D Manager, Frozen Snacks, Licensing, and Alliances, M&M/MARS (Invited) Rich Ellefson, Vice President, Food Technology, Quality Assurance, Wells' Blue Bunny Ice Cream Eric Walsh, President, Breyer's Good Humor-Breyers Ice Cream (Invited)
12:30 – 1:30 pm	LUNCH
1:30 – 2:15 pm	New Product Update See what's new in frozen dessert category for both packaged products and novelties. This industry expert will give you a view on what's happening in the ice cream market with new products, exciting flavors and innovative packaging. Moderator: Korry Stagnito,Vice President/Publishing Director, New Products Magazine
2:15 – 3:15 pm	Bold or Bland: Getting the Most Out of Your Vanilla With vanilla prices on the rise, ice cream manufacturers face new challenges in formulating America's favorite ice cream flavor. Find out from a leading supplier how you can make the most out of vanilla and vanilla flavoring and what the labeling implications are when using natrual or artifical flavorings. Moderator: Skip Roskam, David Michael & Company
3:15 – 3:30 pm	Break
3:30 – 4:00 pm	The Latest and Greatest Ice Cream Packaging What's new around the world in ice cream and frozen novelty packaging material and equipment? This global packaging supplier will take you for a virtual tour of today's new technology. Moderators: Representative from Huhtamaki, Inc. (Invited) Representative from Berry/Landis Plastics
4:00 – 5:00 pm	What is Your Favorite New Ice Cream Flavor? Help judge the annual Ice Cream Technology Conference New Ice Cream Flavor Competition. Taste the latest and greatest flavors. Vote for your favorite of 2004! Attendees are invited to send one flavor of ice cream to compete in this delicious contest. More information will be included in your confirmation notice.
6:00 pm	Networking Reception — Supplier Hosted
DAY TWO Thursday, March 4, 2004
8:00 am – 12:00 am	Opportunities and Issues for Formulating Low Net Carb Frozen Dessert Get your products in on Dr. Atkins diet craze! This special half-day session will examine the opportunities and issues related to formulating, processing, freezing and labeling frozen desserts with lower carbohydrate content. PART ONE: Regulatory Considerations Dairy standards of identity and food labeling regulations limit what ingredients can be used and product label claims. We will review FDA's regulations to ensure proper labeling and possible options for allowable label claims. Moderator: Cary Frye, Vice President, Regulatory Affairs, IDFA PART TWO: High Protein Dairy Ingredients Explore the options and challenges for formulating reduced carbohydrate frozen desserts using dairy ingredients with higher protein and lower sugar available from filtration and fractionation technology. A top dairy ingredient researcher will review possible formulations with these alternative ingredients and the resulted changes in functionality, taste and mouthfeel. Moderator: Phil Tong,Ph.D. Cailfornia Polytechnic State University PART THREE: Stabilizers Systems The secret to success is selecting the right stabilizer to immobilize water, provide structure and gelation properties. A leading stabilizer company will showcase the benefits of microcrystalline cellulose in low sugar products. Moderator: Bruce Poulter, Consultant, FMC, BioPolymer
10:00 – 10:15 am	Break
10:15 am – 12:00 pm	PART FOUR: Alternative Sweetener Systems Replacing the non-sweetening functions of conventional sweetner systems is another key to making no sugar addede/low carb frozen desserts. This session led by an all-time favorite Ice Cream Technology Conference speaker will review the considerations for freezing profile, texture and taste when using replacing using alternative sweeteners such as sugar alcohols. Moderator: Bruce Tharp,Ph.D., Principal, Tharp Food Technology PART FIVE: Product Showcase and Case Study We will taste frozen dessert products currently in the market as well as prototype samples to see how these products stack up to regular ice cream. Then hear first hand from the industry's first entrant in the low carb frozen dessert category on their experience with developing, processing, marketing and selling LeCarb. Moderator: Fred Calvert, Vice President, South West Dairy
12:00 – 1:00 pm	LUNCH
1:00 – 2:00 pm	Flavorings and Inclusions from Around the World A leading supplier will present the latest and greatest flavorings and inclusions being used in frozen dessert formulation. Leave this discussion with great ideas for new products and flavors. Moderators: Bennie Brigham, President, Pecan Deluxe Candy Company John Namy, CEC, Global Concept Development, Pecan Deluxe Candy Company
2:00 – 2:15 pm	Break
2:15 – 3:15 pm	My Single Biggest Success/Problem of 2003 Moderator: Ice Cream Technology Council President Learn from the experiences of your fellow frozen dessert processors. Discuss with industry leaders the successes and problems experienced in the past year.
3:30 pm	Group Activity
DAY THREE Friday, March 5, 2004
8:00 am – 12:00 pm	My Single Biggest Success/Problem of 2003 (continued) Moderator: Ice Cream Technology Council President
Conclusion

HOW TO REGISTER:

The registration fee is $995 for members and $1,195 for nonmembers. Please note that suppliers are excluded from the final conference session.

To register for the 2004 Ice Cream Technology Conference:

• 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

If you have questions about your registration, contact Tanika Manning at tmanning@idfa.org, 202/220-3557.

HOTEL AND TRAVEL INFORMATION:

IICA's Ice Cream Technology Conference will be held at the Embassy Suites Hotel Phoenix-Scottsdale Golf Resort in Phoenix, AZ is located at 4415 E Paradise Village Pkwy S., Phoenix, AZ 85032. To make your reservation, and receive the special group rate of $144 single/double, please call the hotel directly at (602) 765-5800. The hotel cut-off date is Friday, February 13, 2004. The rooms are available on a first come, first serve basis, so please make your plans today.

EWA Travel in Washington, D.C., is the official travel agency for the Ice Cream Technology 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 (Star File Number: 509DJ)