FOR IMMEDIATE RELEASE
Contact: Peggy Armstrong
(Washington, D.C. – April 20, 2016) Tiramisu, Coconut and Milk Fruit Bar, and Pineapple Banana Praline Fosters were named the most innovative ice cream products at the International Dairy Foods Association's Innovative Ice Cream Flavor Competition last week in Bonita Springs, Fla. The competition, which showcases the creativity of U.S. ice cream makers and flavorings suppliers, is a popular part of IDFA’s annual Ice Cream Technology Conference.
“Considering the range of ice cream and frozen dessert products entered in this year’s innovative ice cream competition, we will be enjoying unusual taste combinations that blend three to four complementary flavors, as well as decadent concoctions inspired by adult beverages, including bourbon, whiskey, stout and Irish Cream, over the next year,” said Cary Frye, IDFA vice president for regulatory and scientific affairs.
“Fun flavors such pineapple, coconut, sour cherry and maple made a strong showing, while comfort foods like cheesecake, buns, cobbler and cookies were also interpreted in the rich, creamy frozen treats,” said Frye.
The contest, sponsored by Dairy Foods magazine, drew 34 entries, making it a record field for the third year in a row. The more than 140 ice cream industry professionals attending the conference tasted, judged and selected the winners. IDFA and Dairy Foods magazine presented first-, second- and third-place awards in three categories.
Most Innovative Ice Cream Flavor
Tiramisu, a creamy interpretation of the classic Italian dessert featuring fudge swirls, pieces of ladyfinger sponge cakes and a hint of coffee, earned first place in the most innovative ice cream flavor category. It was entered by Perry’s Ice Cream Company, Inc. Second place went to Cheese Crown, a cheesecake-flavored ice cream with cinnamon-sugar pastry pieces and flakes of fondant icing, created by Graeter’s Manufacturing. Butterscotch Bomb, featuring butterscotch ice cream loaded with thick ribbons of butterscotch and filled with pieces of brownies, heath bars, cookies and peanut butter cups, earned third place for The Ice Cream Club, Inc.
Most Innovative Novelty
Coconut and Milk Fruit Bar, which delivers a burst of cool, creamy coconut and a splash of cold milk in each bite, took first place in the most innovative novelty category. It was submitted by Florida International University. Second-place honors went to Wells Enterprises, Inc. for its Funwich sandwiches, a chocolate chip cookie layered with reduced-fat vanilla ice cream and dipped in milk chocolate coating. Cinnamon Bun, a frozen Greek yogurt bar with swirls of cinnamon spice, garnered third place for Yasso Inc.
Most Innovative Prototype Flavor
Pineapple Banana Praline Fosters, which combines pineapple with the flavor of the classic Southern desert of banana praline fosters, was named the most innovative prototype flavor. It was submitted by Fruitcrown Products Corporation, a provider of fruit bases, flavors and specialty ingredients for the dairy and food industries. Second place went to Brown Butter Bourbon Truffle, a decadent interpretation of a bourbon-flavored confection, submitted by Gertrude Hawk Chocolates, a provider of chocolate ingredients for use in food and beverage products. Blueberry Lemon Shortbread, a creamy lemon ice cream with swirls of blueberry and shortbread cookie came in third. It was entered by Pecan Deluxe Candy Company, a supplier of flavoring ingredients.
(Seated, L to R): Katie Mason, Yasso, Inc.; Juan Puerto, Florida International University; Robin Waite, Perry’s Ice Cream Company; Michelle LeGoues, Fruitcrown Products Corp.; John Pimpo, Gertrude Hawk Chocolates. (Standing L to R): Suresh Sutariya, Wells Enterprise, Inc.; Rich Draper, The Ice Cream Club; Jim Carper, Dairy Foods Magazine; Cary Frye, IDFA; Robert Graeter, Graeter’s Manufacturing; Jeff French, Pecan Deluxe Candy Company
A complete list of contestants is available here.
In addition to judging the most innovative flavors and novelty products of 2016, Ice Cream Technology attendees gained a better understanding of ice cream regulations, discussed effective procedures for food safety, learned how to capitalize on future and global ice cream mega trends, explored the science behind today’s perceptions of sugar and networked with colleagues.
The Ice Cream Technology Conference is the only meeting that focuses specifically on ice cream and frozen dessert research, technology, new market trends, food safety, labeling and marketing opportunities.
IDFA would like to thank the sponsors of the 2016 Ice Cream Technology Conference for their generous support. They are Bosch Packaging Technology; Buckhorn Inc.; CDF Corporation; Clasen Quality Coatings, Inc.; Dairy.com; D.D. Williamson (DDW); Denali Ingredients LLC; Forbes Chocolate; Fruitcrown Products Corporation; Gertrude Hawk Chocolates; Kerry; Osgood Industries, Inc., Prova Inc.; S&D Coffee & Tea; SensoryEffects; Synergy Flavors, Inc.; and Tree Top, Inc.
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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 within a $125-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 nearly 200 dairy processing members run nearly 600 plant operations, and range from large multi-national organizations to single-plant companies. Together they represent more than 85 percent of the milk, cultured products, cheese, ice cream and frozen desserts produced and marketed in the United States.