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Dairy Facts 2016
 
 

Citrus Fruits, Cocktail Flavors Deemed Most Innovative at IDFA's Annual Ice Cream Flavor Contest

Mar 14, 2012

Contact: Peggy Armstrong
parmstrong@idfa.org

(202) 220-3508

(Washington, D.C. - March 14, 2012) From the simple tart flavor of citrus fruits to ingredients more often found on the drinks menu and in decadent desserts, the new and innovative products competing last week in the International Dairy Foods Association's Innovative Ice Cream Flavor Contest showcased the creativity of U.S. ice cream and frozen dessert makers. The competition is part of IDFA’s annual Ice Cream Technology Conference.

"This year we sampled several products that captured the fresh taste of lemon, lime, pineapple and grapefruit while others were inspired by popular cocktail ingredients, such as gin and bourbon,” said Cary Frye, IDFA vice president for regulatory and scientific affairs. “This annual contest provides a unique opportunity to spot new trends. We also saw products that incorporated Greek yogurt into a frozen dessert and others that offered unexpected ingredients such as soy nuts, honey almond granola and chilies.”

Perry's Ice Cream, Sensient Flavors Take Home Honors

Honors for the most innovative ice cream flavor went to Carrot Cake Ice Cream entered by Perry’s Ice Cream. Sensient Flavors, an ingredients company serving the ice cream industry, won most innovative prototype flavor for its Pistachio Brittle – Bourbon Caramel Ice Cream. Perry’s Ice Cream also took home the most innovative novelty award for its Pink Grapefruit Sorbet Bars.

The contest, sponsored by Dairy Foods magazine, is a popular session at the annual conference. There were 21 entries in three categories, making this year's competition the largest yet. Conference participants served as the judges.

More than 110 dairy professionals participated in this year's Ice Cream Technology Conference, which took place March 6-7 at the Renaissance Vinoy Resort & Golf Club in St. Petersburg, Fla.

The conference featured information, inspiration and conversation among colleagues, and Executive Pastry Chef Bill Corbett demonstrated his ability to create imaginative and dazzling desserts that combine unique flavors, textures and colors. In addition, there were sessions on leveraging emerging consumer demands, implementing new food safety regulations in ice cream plants, sampling new flavor combinations and understanding the latest research on sweeteners.

The Ice Cream Technology Conference is the only meeting that focuses specifically on frozen dessert research, technology, new market trends, food safety, labeling and marketing opportunities.

IDFA would like to thank the sponsors for their generous support of the 2012 Ice Cream Technology Conference: DuPont Nutrition and Health; Dairy Foods; Ellison Bakery; PROVA Inc.; Randolph Associates, Inc.; SensoryEffects and Star Kay White.

A complete list of contestants is available here.

# # #

The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation's dairy manufacturing and marketing industries and their suppliers, with a membership of 550 companies representing a $110-billion a year industry. IDFA is composed of three constituent organizations: the Milk Industry Foundation (MIF), the National Cheese Institute (NCI) and the International Ice Cream Association (IICA). IDFA's 220 dairy processing members run more than 600 plant operations, and range from large multi-national organizations to single-plant companies. Together they represent more than 85% of the milk, cultured products, cheese and frozen desserts produced and marketed in the United States. 

 
International Sweetener Colloquium