IDFA's annual Ice Cream Technology Conference
provides a smooth blend of consumer and market trends, new technology and growth opportunities for ice cream and frozen dessert professionals. The agenda for the 2015 conference, which will be held March 31-April 1 in St. Petersburg, Fla., is packed with sessions that will highlight product innovation, market opportunities and flavor inspirations.
"We'll start by listening to what consumers want in ice cream in 2015, including the trend towards clean labels, fewer ingredients and less food additives,” said Cary Frye, IDFA vice president of regulatory and scientific affairs. “We’ll have sessions on formulation challenges, ice cream defects lecture and clinic and an interactive ice cream creations showcase.”
The Ice Cream Technology Conference is the only meeting designed to meet the needs of ice cream and frozen dessert professionals. It offers many opportunities to network with industry peers, see demonstrations of new technologies, sample new products and engage with industry experts on the technical and practical processing issues in the frozen dessert industry.
In addition, the conference will feature the annual Innovative Ice Cream Flavor Competition, co-sponsored by Dairy Foods magazine. All attendees are invited to enter their companies’ favorite new ice cream flavors to see how all the scoops stack up. Winners will be selected and announced at the end of the conference.
“The innovative flavor contest always stirs the imagination of Ice Cream Tech participants,” said Frye.
The conference will be held at the Renaissance Vinoy in St. Petersburg, Fla. Registration is open, and hotel and travel details are available here.
For more information, contact Maria Velasco, IDFA meetings registrar, at email@example.com or (202) 220-3524