making a difference for dairy
Issues

Canadian Trade Policies
Food Waste
Geographical Indications
National Bioengineered Food Disclosure Standard
NCIMS - 2017 Conference Summary
North American Free Trade Agreement (NAFTA)
Nutrition Facts Label Changes
Trade Promotion Authority (TPA)
Worker Safety in the Dairy Industry

More issues...

                                                                                     
Be Heard

Regulatory RoundUp

Get Involved

Advocacy: Dairy Counts

Join the Discussion

Dairy Forum

Dairy Delivers: The Economic Impact of Dairy Products
Advocacy: Dairy Counts
FDA Milk Safety Memoranda
Buyers' Guide
Member Hotlines
Dairy Market Prices
Quick Links

                                                                                           
Dairy Facts 2016
 
 

A Taste of Techniques, Topics and Trends at Ice Cream Tech

Feb 18, 2016

For more than 25 years, the Ice Cream Technology Conference has provided a forum for professionals involved in the ice cream industry to engage with experts on the most pressing technical and practical processing issues for frozen desserts. Join your colleagues this year, April 12-13, to gain a better understanding of ice cream regulations, develop effective procedures for food safety, capitalize on future and global ice cream mega trends, analyze the science behind today’s perceptions of sugar and taste the most innovative flavors and novelty products of 2016.

Three-Part Focus on Food Safety

To better help attendees develop a comprehensive approach to food safety, this year’s conference includes a series of three sessions.

  • The first session, “Focus on Food Safety: Ready for the New FSMA Rules?,” will highlight the key requirements for effective implementation of the Food and Drug Administration’s Food Safety Modernization Act and help clarify the final rules.
  • The second, “Building an Effective Environmental Monitoring Program,” will help attendees ensure that their plants have robust and effective programs that meet the needs of the FDA’s final hazard analysis and preventive control requirements and other food safety commitments.
  • The final session, “Empower Your Employee to Drive Food Safety,” will show how employees are the strongest line of defense against contamination issues. It will offer strategies to empower those on the front lines to recognize environmental conditions that can contribute to pathogen growth.

What’s Hot in the Cold Case?

Donna Berry, food scientist, editor and consultant at Dairy & Food Communications, Inc., will take attendees on a journey through global freezers to discuss some of the wildest creations in the marketplace. She’ll also share her forecast of flavors for the future. The session, “When Pints Cost More than Half Gallons,” will consider if the time has come for better-for-you ice cream and if vegan formulations are a threat to dairy, as well as the future of gelato.

Another session, “Mega Trends for Inspiring Ice Cream Flavors,” will spotlight trends around the globe, specifically consumer desires in taste, added nutritional benefits and convenience in foods. David Banks, director of market research and consumer insights at Kerry Ingredients, a leading ingredient and flavoring company, will share the six mega trends his company uses for flavor innovation and will offer insight into global trends for ice cream.

The Shaky Science Supporting New Sugar Targets

Health advocates are targeting sugar, especially “added sugars,” as a contributor to obesity, cardiovascular disease and Type 2 Diabetes. The recent Dietary Guidelines for Americans set a limit for consumption of added sugars, and the FDA is calling for labels to add more information about the amount of added sugars in foods. This session will provide attendees with an in-depth look at the science and health outcomes associated with the intake of sugar and review what efforts are underway by the food industry to change the thinking about sugar.

The Innovative Ice Cream Flavor and Novelty Competition

This annual contest has grown in number of entries of exciting ice cream flavors every year, resulting in the judging being expanded into two sessions. Awards will be given for first-, second- and third-place winners in each category judged by conference attendees, and all winners will be featured in an upcoming edition of Dairy Foods magazine. All attendees are invited to send one entry to compete in each of the three categories: Most Innovative Ice Cream Flavor, Most Innovative Ice Cream Novelty and Most Innovative Prototype Ice Cream Flavor.

In addition to all sessions and activities at the Ice Cream Technology Conference, a pre-conference workshop, “Recall Ready? Managing Recalls and Protecting Your Brand,’ is scheduled to take place the day before the conference, April 11, 9 a.m. –  4 p.m. Separate registration is required for this event.

For more information, contact Maria Velasco, IDFA meetings coordinator and registrar, at mvelasco@idfa.org.

 
Dairy Delivers