For more than 25 years, the IDFA Ice Cream Technology Conference has provided a forum for professionals involved in the ice cream industry to engage with experts on technical and practical processing issues related to frozen desserts. This year’s agenda is packed with sessions that will highlight product innovation and market opportunities, as well as cover techniques to take back to the plant.
Ice Cream Tech will be held April 10-11, in Fort Myers, Florida, with sessions on the latest techniques, hot topics and trends in the industry. Attendees also will judge the annual contest sponsored by Dairy Foods magazine for the most innovative flavors and novelty product.
Attendees will discover how to:
- Create disruption in the ice cream market;
- Hear what consumers are saying;
- Select dairy ingredients for formulating high-protein ice cream;
- Build an effective allergen-control program;
- Understand California’s Proposition 65 law;
- Learn practical implications of ice cream’s structure for product performance and clean label formulations;
- Formulate lower-fat ice cream with maltodextrin;
- Find new solutions for reducing co-product loss in ice cream manufacturing;
- Know a company’s rights in discussions with Food and Drug Administration officials; and
- Conduct a practical evaluation for the sensory and quality attributes of ice cream.
Registration is now open for the Ice Cream Technology Conference. Early-bird registration will end Feb. 12.
For more information, contact Melissa Lembke, IDFA manager of meetings and educational services, at mlembke@idfa.org.