× 2018 Contest Winners
Press Release (April 19, 2018)

Most Innovative Ice Cream Flavors
1st Place: Albertsons Companies  |  Signature RESERVE Brazilian Guava Cheesecake
2nd Place: Baskin-Robbins  |  Blackberry Hibiscus
3rd Place: Wells Enterprises, Inc.  |  Cookie Butter

Most Innovative Prototype Flavors
1st Place: SensoryEffects Flavor Systems  |  Spicy Mango Raspberry Fiesta
2nd Place: MD Enterprises, Inc.  |  Billionaire Bar
3rd Place: Concord Foods LLC  |  Nuts Over Kettle Corn

Most Innovative Novelties
1st Place: Perry's Ice Cream Company, Inc.  |  Pomegranate and Sweet Potato Medley Bar
2nd Place: Wells Enterprises, Inc.  |  Salted Caramel Pecan Load’d Sundaes
3rd Place: Kemps LLC  |  Chocolate Chip Cookie Dough Ice Cream Sandwich


2017 Contest Winners
Press Release (March 20, 2017)

Most Innovative Ice Cream Flavors
1st Place: Kemps LLC  |  Sweet Me Strawberry Rhubarb Cobbler
2nd Place: The Ice Cream Club  |  Dulce De Leche Cheesecake
3rd Place: Hudsonville Creamery and Ice Cream Co., LLC  |  Windmill Cookie Butter Ice Cream

Most Innovative Prototype Flavors
1st Place: Denali Ingredients LLC  |  Honey Roasted Peanut Butter
2nd Place: Star Kay White, Inc.  |  Raspberry Amaretti
3rd Place: SensoryEffects Flavor Systems  |  Natural Sweet & Sour Cherry Berry Lemon Blast

Most Innovative Novelties
1st Place: Perry's Ice Cream Company, Inc.  |  Cool Mint Sandwiches
2nd Place: Rich Ice Cream Company  |  Birthday Cake Cone

2016 Contest Winners
Press Release (April 20, 2016)

Most Innovative Ice Cream Flavors
1st Place: Perry’s Ice Cream Company, Inc.  |  Tiramisu
2nd Place: Graeter’s Manufacturing  |  Cheese Crown
3rd Place: The Ice Cream Club, Inc.  |  Butterscotch Bomb

Most Innovative Prototype Flavors
1st Place: Fruitcrown Products Corporation  |  Pineapple Banana Praline Fosters
2nd Place: Wells Enterprises, Inc.  |  Brown Butter Bourbon Truffle
3rd Place: Pecan Deluxe Candy Company  |  Blueberry Lemon Shortbread

Most Innovative Novelties
1st Place: Florida International University  |  Coconut and Milk Fruit Bar
2nd Place: Wells Enterprises, Inc.  |  Funwich Sandwich
3rd Place: Yasso Inc.  |  Cinnamon Bun


2015 Contest Winners
Press Release (April 08, 2015)

Most Innovative Ice Cream Flavors
1st Place: Perry’s Ice Cream Company, Inc.  |  German Chocolate Cake
2nd Place: The Ice Cream Club, Inc.  |  Frutos del Bosque (Fruits of the Forest)
3rd Place: Publix Super Markets, Inc.  |  Black Swamp Raspberry Cheesecake

Most Innovative Prototype Flavors
1st Place: Parker Products, Inc.  |  Hawaiian Wedding Cake Ice Cream
2nd Place (tie): Baskin-Robbins  |  Belgium Waffle
2nd Place (tie): Perry's Ice Cream, Inc.  |  Lemon Chillo
3rd Place: Star Kay White, Inc.  |  Hazelnut Biscotti

Most Innovative Novelties
1st Place: Friendly’s Ice Cream, LLC  |  Black Raspberry Krunch Sundae Cones
2nd Place: Wells Enterprises, Inc.  |  Cadbury English Toffee Bars
3rd Place: Kemps  |  Salted Caramel Chocolate Chip Sandwich


×
Cary Frye
Senior Vice President, Regulatory Affairs, International Dairy Foods Association

Cary Frye leads the association's regulatory team covering the areas of food safety, food defense, federal standards of identity, labeling, international Codex Alimentarius standards, nutrition policy, environmental and worker safety. With extensive experience in dairy product processing and quality assurance, Frye has served IDFA member companies for almost 20 years, representing member companies on food labeling and standards of identity, ingredient technologies, nutrition and health issues, and product safety.

She is active on domestic and international regulatory issues. As an active participant of the International Dairy Federation, Frye chairs the United States affiliate to IDF and is a member of the IDF Standing Committee on Standards of Identity and Labeling. She has been active in international standard-setting, advising U.S. delegations on Codex standards and has served as the head delegate for IDF at the Codex Committee on Food Labeling. She has also served on the National Conference on Interstate Milk Shipments’ Executive Board and Liaison Committee, and chairs the Conference’s Program Committee.

Her work has been published in professional journals and textbooks, including "Dairy Processing and Quality Assurance" and "Manufacturing Yogurt and Fermented Milks," published by Wiley-Blackwell Publishing and “Beverage Impacts on Health and Nutrition,” published by Humana Press.

    
×
Kathie Canning
Editor-in-chief, Dairy Foods magazine

Kathie Canning, editor-in-chief of Dairy Foods, is an award-winning journalist with more than 20 years of experience in the trade publication sector. Her experience includes leadership positions on a number of food and beverage publications for both processor and retail audiences. She is a graduate of the University of Toledo and is also certified as an Editor in the Life Sciences by the Board of Editors in the Life Sciences.

×
Christina Adams
Associate Partner, McKinsey & Company

Christina Adams is a leader in McKinsey & Company’s consumer goods practice, with deep experience across commercial optimization, growth strategy, and optimizing portfolio and network complexity. She regularly looks at topics relating to how food and beverage consumer goods companies can adapt and grow in the changing consumer and retail landscape.

Christina started her career at Procter & Gamble working in brand management in Cincinnati, Ohio. Christina earned both her B.A. and M.B.A. from Harvard University. She is a native Oklahoman.

×
Sarah Masoni
Director of Process and Product Development, Food Innovation Center, Oregon State University

Sarah manages the Product & Process Development Team, working intimately with food entrepreneurs and small to mid-sized food companies to help them create foods and beverages focusing on specialty foods across the Northwest. Sarah has over 30 years of experience working in the food industry including quality control and assurance, research and development, product scale-up, ingredient sourcing, ideation, product evaluation, nutrition database labeling and label review. Sarah also teaches entrepreneurial classes at the FIC, across the U.S. and internationally.

    
×
Tyler Malek
Co-Founder and Head Ice Cream Maker, Salt & Straw Ice Cream

Tyler Malek is the co-founder and head ice cream maker at Salt & Straw.

    
×
Janet Helm, MS, RDN
Chief Food and Nutrition Strategist, Weber Shandwick

Janet Helm, MS, RDN is the chief food and nutrition strategist for Weber Shandwick, a global public relations firm. She is a blogger at Nutrition Unplugged, and co-founder of the Nutrition Blog Network and Healthy Aperture. Janet is the co-author of the Academy's practice paper on social media and has conducted numerous workshops on social media for dietetics practitioners. She's the co-author of The Food Lover’s Healthy Habits Cookbook, blogs for U.S. News & World Report, and has contributed to multiple publications, including the Chicago Tribune and Cooking Light.

    
×
Scott Rankin, Ph.D.
Professor and Chair, Food Science, University of Wisconsin-Madison

Originally from La Habra, CA., Scott A. Rankin is Professor and Chair of the Food Science Department and recipient of the William F. Vilas Trust Estate Award at the University of Wisconsin-Madison. Dr. Rankin earned degrees from Brigham Young University and Oregon State University. He leads programs in dairy manufacturing, covering such topics as milk pasteurization, cleaning and sanitizing, dairy chemistry, and frozen desserts while conducting research on reaction chemistry. Dr. Rankin is the recipient of numerous awards including the Eckelman Foundation Fellowship; Society of Flavor Chemists Memorial Fellowship; Invention of the Year Finalist; Award of Honor for Outstanding Contribution to Cooperative Extension Service, the ADSA Foundation Scholar award; the ADSA Foundation Food Specialties award, and Brigham Young University Alumni Achievement Award. He also served as president of the American Dairy Science Association (2013/14) and the Federation of Animal Science Societies.

×
Elizabeth Fawell
Partner, Hogan Lovells US, LLP

Successfully navigating the detailed and often complex regulatory issues confronting the food industry, Elizabeth Fawell helps companies understand both the rules and various risks involved to make the most informed and strategic decisions.

Elizabeth has worked with every segment of the food industry, including manufacturers, distributors, retailers, restaurants, and food service operators, as well as their trade associations.

Her work on behalf of food industry clients with the Food Safety Modernization Act (FSMA) since its inception and her understanding of Hazard Analysis Critical Control Point (HACCP) systems provides her with the experience and perspective needed to counsel clients on how to comply with new requirements under the law. Elizabeth is also a Preventive Controls Qualified Individual (PCQI) and has completed the FSPCA PCQI training.

Elizabeth understands how laws, regulations, and guidance documents are developed, interpreted, and enforced. Her extensive knowledge enables clients to prevent or respond to enforcement actions such as Warning Letters, Import Alerts, and agency investigations. She helps clients in determining whether an RFR report is necessary and whether a recall is warranted. If so, she helps manage the recall to minimize business impacts.

Elizabeth provides real-time advice during factory inspections, helps clients prepare 483 responses, and drafts inspection manuals. She assists clients in lawfully and creatively promoting their products; such as the development of labels, claims, and website and promotional campaigns. Elizabeth also supports clients in advertising disputes and with responses to FTC and Attorney General investigations.

Elizabeth helps clients stay informed of and ahead of public policy issues and develops strategies for effective advocacy before regulators. She also counsels clients on compliance with Consumer Product Safety Commission (CPSC) safety standards, testing and certification requirements, and reporting obligations.

Elizabeth is also a member of the Food and Dietary Supplements Committee of the Food and Drug Law Institute.

×
Ami Patel
Director, Product Strategy, Ripe.io

Ami Patel directs product at Ripe.io to help connect valuable food system stakeholders through data and build the blockchain of food for a more transparent food quality network. Ripe.io aims to digitize the food value chain and empower people to make confident choices in the food they eat, grow, and sell.

×
Caleb Wagner
Food Technologist, Agropur Ingredients

Caleb Wagner has worked as a Food Technologist at Agropur Ingredients for 4 years, specializing in new frozen dessert mix development. He is involved with the development process from new product inception all the way to the first industrial run of product. Caleb has helped launch or improve upon a wide range of frozen dessert concepts including dairy-based, plant-based, and specialty nutrition products. Caleb holds a B.S. in Chemistry from the University of Wisconsin – La Crosse. Furthermore, he is nearly finished with his M.S. in Food Science from Kansas State, where gracious support from his employer has allowed him to pursue a full thesis research option while gaining real-world experience.

In his free time, Caleb enjoys a plethora of stimulating actives: reading, hunting, hiking, riding motorcycles, fixing his truck, strategic board-gaming, and hanging out with his wife and 2 cats.

×
Jon Vander Woude
Vice President of Marketing, Denali Ingredients

An accomplished CPG professional with a diverse set of experiences selling and marketing to the food industry, Jon Vander Woude has a specific focus on the ice cream and novelty categories.

He has held key roles in ice cream and novelty brand development at Dean Foods. He also functioned as a Food Broker representing many ice cream and novelty brands, including Unilever’s portfolio.

In addition to his adept understanding of the category, he has insights into the manufacturing and retail landscape across the US.

As the Vice President of Marketing at Denali Ingredients, he merges his experience with consumer trends and data and collaborates with Denali’s R&D Team in the development of relevant new ingredients.

×
Karen Garcia
Senior Sensory Specialist, Symise, Inc.

Karen Garcia is a senior sensory specialist at Symise, Inc.

×
Steven Gendel, Ph.D.
Senior Director, Food Science, Food Chemicals Codex, US Pharmacopeia

Dr. Gendel works to protect the integrity of the food supply as the Senior Director for Food Science at the Food Chemicals Codex (published by the US Pharmacopeia, an independent non-profit standards development organization). In this role, he is responsible for a group that creates food ingredient standards and guidance documents, participates in international organizations such as the Codex Alimentarius and ISO, and collaborates with industry and governments internationally. He has over 30 years of experience in food safety and policy, including positions at the FDA Center for Food Safety and Applied Nutrition, Harvard University, the University of Toronto, and Iowa State University. He has over 90 publications and numerous presentations.

×
Michelle Matto, RDN
Principal, AM Food & Nutrition

Michelle Albee Matto is a registered dietitian with expertise in the areas of dairy food labeling, food regulation and nutrition policy. Her work focuses on dairy product standards of identity, food labeling, the federal nutrition programs, food allergens, and the Dietary Guidelines for Americans. In 2010, she started her own consulting business, AM Food & Nutrition.

Before 2012, Matto worked for the International Dairy Foods Association for eight years, most recently serving as the assistant director of nutrition and regulatory affairs. She has also worked at that Food Research and Action Center in Washington, D.C. She received her bachelor of science in nutrition at Russell Sage College in Troy, N.Y. and her master of public health degree in Nutrition from the University of North Carolina-Chapel Hill. Matto is a member of the Academy of Nutrition and Dietetics and the Institute of Food Technologists and is a past board member of the Washington D.C. chapters of the Institute of Food Technologists and the Society for Nutrition Education.

    
×
Olivier Réglat, Ph.D.
Food and Beverage Industry Manager, KROHNE Inc.

Dr. Réglat obtained a Ph.D. in chemical engineering from the École Polytechnique de Montréal (Canada), in 1997, where he contributed to the development of new technologies for process viscosity measurement.

During 17 years, Dr. Réglat participated in numerous projects in wide variety of industries (dairy, beer, cosmetics, oils …). Passionate about fluid mechanics, he used his knowledge and know-how to provide innovative solutions for the in-line viscosity measurement.

He joined KROHNE Inc. in 2013, and now acts as Food and Beverage Industry Manager, to provide with his team creative and progressive instrumentation solutions to the food and beverage industry.

×
Lorenzo Datei
Lorenzo Datei, Owner Packint Chocolate Equipment, Superior Ice Cream Equipment, LLC

Lorenzo Datei is one of the 3 partners of PACKINT CHOCOLATE MACHINES and ROCKGATE GROUP. He as a master degree in Mechanical Engineering Robotics and Automation, his dissertation about a Chocolate Ball Mill has been published by the Journal of Food Engineering and cited in many other papers and in Industrial Chocolate Manufacture and Use, the sacred book of chocolate making. He started his career as technical person, installing chocolate plants all over the world, programming PLC-HMI systems, teaching chocolate technology and recipes to customers and designing new machines. In 2007 he started taking care about sales for North, Central, South America. In 2014 he founded Packint's American branch with a complete pilot plant near NYC. A part Italian, he also fluently speaks English, Spanish, French and Russian. He eats daily at least 3oz of chocolate.

×
John Allan
Vice President, Regulatory Affairs and International Standards, International Dairy Foods Association

John Allan directs all aspects of IDFA's food safety training initiatives, leads efforts related to product safety issues and has responsibilities in federal and state regulatory affairs. He engages on behalf of IDFA members with 3-A Sanitary Standards, Inc., and the National Conference on Interstate Milk Shipments (NCIMS). Allan also helps represent IDFA’s international trade interests through his seat on the U.S. Department of Agriculture/U.S. Trade Representative Agricultural Technical Advisory Committee (ATAC) for Trade of Processed Foods, as well as through engagement with the International Dairy Federation and the Codex Alimentarius Commission (Codex).

Prior to joining IDFA, Allan was the director of regulatory and international affairs for the National Yogurt Association, the American Frozen Food Institute (AFFI) and AFFI’s affiliated associations: the National Frozen Pizza Institute, Frozen Potato Products Institute and the Frozen Food Foundation.

Allan also has regulatory and technical affairs experience in the infant formula industry and has worked for the U.N. Food and Agriculture Organization helping develop Codex international food standards. He graduated from the University of Georgia with a Bachelor of Science in microbiology and a Master of Science in food science and technology.

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Dairy Forum

ICT 2019
ISC 2019
  • Overview
  • Agenda
  • Speakers
  • Hotel
  • Contest
  • Sponsorship
  • Register Now
  • For Attendees Only

  • The Ice Cream Technology Conference is the premier event for ice cream and frozen dessert professionals and is the only meeting that focuses specifically on innovations in frozen dessert research, technology and new market trends. It provides unique opportunities to learn from experts on food safety, labeling and regulations that affect the industry. Ice Cream Tech is the place to learn and share, and to engage in an open exchange among participants and experts on technical and practical processing issues in the ice cream and frozen dessert industry. The conference features networking opportunities, hands-on sessions and product tasting, including the annual Innovative Ice Cream Flavor Competition.

    Who Should Attend?
    All professionals in ice cream and frozen dessert technology — including plant managers, regulatory compliance personnel, research and development professionals, and quality assurance staff — will gain new insights, ideas and solutions by attending the conference. Suppliers to the ice cream industry are also encouraged to attend.

    Conference Reviews
    Here are a few of the comments made by your industry colleagues: 

    "I would recommend this conference to my colleagues. The level of expertise and knowledge of the presenters is always excellent. The conference offers many networking opportunities. The IDFA staff takes great care to make the experience informative and just plain fun!"

    "The IDFA Ice Cream Tech – in our opinion – is one of the most valuable partnership building / networking events that we attend. It is a unique event where you have the top minds in ice cream development collaborating with the most innovative supply groups to create synergistic flavor combinations and concepts that not only benefit our mutual customers, but end consumers as well. We look forward to this event every year. Not only to learn and develop new insights into the ice cream platform, but to truly develop partnerships and friendships with our customers and other key vendors."

    "I really enjoyed the structured discussions that took place at lunch. It was a great opportunity to network and learn about others needs/challenges."

    ICT ICT ICT
     
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    Sponsors
    (VIEW ALL SPONSORS)

        

    Schedule is subject to change.

    Tuesday, April 16
    7:30 AM 7:30 - 8:30 AM
    Networking Breakfast
    Location: Vinoy Grand Ballroom Foyer
    Sponsored by:
    8:30 AM 8:30 - 8:45 AM
    Welcome Remarks
    Location: Vinoy Grand Ballroom
    Speaker:
    Cary Frye, Senior Vice President, Regulatory Affairs, International Dairy Foods Association
    8:45 AM 8:45 - 9:30 AM
    Resilience and Growth: Perspectives from McKinsey & Company
    Location: Vinoy Grand Ballroom
    In a world where consumer preferences change rapidly, where volatility impacts margins along the value chain, where new trade barriers are erected, how can the U.S. dairy and ice cream industry meet future challenges and be positioned for growth over the next few decades? Get in-depth answers from McKinsey’s latest research unveiled at IDFA’s Dairy Forum 2019.
    Speaker:
    Christina Adams, Associate Partner, McKinsey & Company

    9:30 AM 9:30 - 10:15 AM
    FSMA Rules on Mitigation Strategies to Protect Food Against Intentional Adulteration
    Location: Vinoy Grand Ballroom
    The first compliance date for the Intentional Adulteration (IA) rule is coming out this summer. Now is the time to learn the key requirements of the IA rule and guidance FDA has provided for developing and implementing food defense plans. This session will also discuss the training requirements in the rule, FDA’s inspection and implementation plans, and industry approaches to compliance.
    Speaker:
    Elizabeth Fawell, Partner, Hogan Lovells US, LLP

    10:15 AM 10:15 - 10:45 AM
    Networking Break 
    Location: Vinoy Grand Ballroom Foyer
    Sponsored by:
    10:45 AM 10:45 - 11:30 AM
    Why Are Consumers Craving Plant-based Diets?
    Location: Vinoy Grand Ballroom
    Just looking at market trend data and the supermarket shelves shows consumers are demanding plant-based alternatives to dairy products. We will explore what is driving this demand and the emotional and social forces influencing this food and diet choice. How can the ice cream industry understand and leverage this changing landscape of vegan and flexitarian diets?
    Speaker:
    Janet Helm, MS, RDN, Chief Food and Nutrition Strategist, Weber Shandwick

    11:30 AM 11:30 AM - 12:15 PM
    Control of Listeria in Ice Cream Manufacturing
    Location: Vinoy Grand Ballroom
    Leading Academic Dr. Rankin will review recent food-borne illnesses associated with frozen desserts as well as what root causes existed in such outbreaks. He will also present findings of studies focused on the hygienic design of equipment used in frozen dessert manufacturing. He will also present results of his research involving ice cream containing the pathogen, Listeria monocytogenes.
    Speaker:
    Scott Rankin, Ph.D., Professor and Chair, Food Science, University of Wisconsin-Madison

    12:15 PM 12:15 - 1:30 PM
    Networking Lunch and Roundtable Discussions
    Location: Plaza Ballroom
    We invite you to join colleagues for a lunchtime roundtable discussion where you can network with those who share similar interests or responsibilities and discuss the hottest industry topics. Each roundtable will be hosted by a subject matter expert who will facilitate the discussion. These sessions are designed to encourage you to exchange experiences and insights with colleagues. Additional lunch tables will be available for those who prefer to network informally.
    1:30 PM 1:30 - 2:00 PM
    NEW SESSION – HOT TOPIC: FDA Policy and Pathway for Cannabidiol (CBD) in Foods
    Location: Vinoy Grand Ballroom 
    Cannabidiol (CBD) is a naturally occurring compound found in the resinous flower of cannabis, a plant with history as a medicine going back thousands of years. Today, the therapeutic properties of CBD are being tested and confirmed by scientists and doctors around the world. Learn about the hurdles of current regulations as CBD is already approved as a drug for epilepsy which means the compound can’t be added to food. Hear FDA’s new details about plans to pursue alternative pathways for CBD regulation and how to regulate CBD derived from hemp, which was legalized as part of the 2018 Farm Bill.
    Speaker:
    Elizabeth Fawell, Partner, Hogan Lovells US, LLP

    2:00 PM 2:00 - 3:15 PM
    Innovative Ice Cream Flavor Competition, Part I — Most Innovative Flavor and Most Innovative Novelty
    Location: Mezzanine Terrace
    Don’t miss your chance to compete and help judge the annual Innovative Ice Cream Flavor Competition! Taste the latest and most interesting flavors and novelties and vote for your favorites.

    In this session, attendees will judge samples for the Most Innovative Ice Cream Flavor and the Most Innovative Ice Cream Novelty Product currently in the market. Awards will be given for first, second and third place in each category. 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 for this delicious contest. To submit an entry, please complete the contest entry form.
    3:15 PM 3:15 - 3:30 PM
    Networking Break 
    Location: Vinoy Grand Ballroom Foyer
    3:30 PM 3:30 - 4:15 PM 
    Dairy Explores the Use of Blockchain Technology
    Location: Vinoy Grand Ballroom
    As consumers today want to know where their food comes from, companies across the globe including the largest U.S. farmer family owned co-op, Dairy Farmers of America, are increasingly embracing blockchain technology. Learn from the company helping the largest U.S. dairy co-op how farmers and manufacturing plants are launching a pilot to explore this new technology for tracing food and ingredients.
    Speaker:
    Ami Patel, Director, Product Strategy, Ripe.io

    4:15 PM 4:15 - 5:00 PM 
    Innovative Ice Cream Flavor Competition, Part II Most Innovative Prototype Flavor
    Location: Mezzanine Terrace
    Part II of this year’s Innovative Ice Cream Flavor Competition is devoted to the Prototype Ice Cream Flavor category. These entries are new products that are not yet in the market. Come taste and judge the samples for yourself, and help choose the winner. Better yet, submit your own creation, and see how it rates! Awards will be given for first, second and third place, as judged by conference attendees.

    All attendees are invited to send one entry to compete in each of the three categories for this delicious contest. To submit an entry, please complete the contest entry form.
    5:30 PM 5:30 - 7:00 PM 
    Networking Reception
    Location:Tea Garden Patio Sponsored by:
    Wednesday, April 17
    7:15 AM 7:15 - 8:15 AM
    Networking Breakfast
    Location: Vinoy Grand Ballroom Foyer
    8:15 AM 8:15 - 8:45 AM
    Presentation of Innovative Ice Cream Flavor Competition Awards
    Location: Vinoy Grand Ballroom
    The votes are cast, and the competitors have been anxiously awaiting the results. Be there to see the winners claim their new titles as Ice Cream Flavor innovators!
    Speaker:
    Kathie Canning, Editor-in-chief, Dairy Foods magazine



    Sponsored by
    :

    8:45 AM 8:45 - 9:15 AM
    American Appetite for Artisanal Ice Creams 
    Location: Vinoy Grand Ballroom
    Learn how to be nimble, creative and successful from Salt & Straw, an artisanal ice cream company. In her role at the OSU Food Innovation Center, Sarah Masoni has helped hundreds of food companies launch innovative new products and exciting flavors. Salt & Straw was one of those shining stars. You can learn what it takes to start an artisanal ice cream company and the secrets to their flavors during a conversation with Sarah and Tyler.
    Speakers:
    Tyler Malek, Co-Founder and Head Ice Cream Developer, Salt & Straw Ice Cream



    Sarah Masoni, Director of Process and Product Development, Food Innovation Center, Oregon State University
    9:15 AM 9:15 - 10:15 AM
    Challenges and Strategies for Formulating Plant-based Frozen Desserts
    Location: Vinoy Grand Ballroom
    When it comes to formulating plant-based frozen desserts, half the battle is knowing which ingredients are available and the thought process behind adjusting formulations around those ingredients. An overview of plant-based ingredients and their potential impact on mix balancing due to compositional differences will be presented that will provide helpful suggestions for screening plant-based ingredients. We will showcase samples that are real cause-and-effect examples of key formula manipulations to explore in ice cream base development.
    Speaker:
    Caleb Wagner, Food Technologist, Agropur Ingredients

    10:15 AM 10:15 - 10:45 AM
    Networking Break
    Location: Vinoy Grand Ballroom Foyer
    10:45 AM 10:45 - 11:30 AM
    A Look at Ice Cream and Frozen Dessert Trends – Driven by Innovation, Sustained by Proven Sellers
    Location: Vinoy Grand Ballroom
    Nielsen based market research provides rich insights into consumer behaviors. This session will take a high-level view of the current demanding food and retail environment and then a deeper dive into the ice cream and frozen dessert category. Looking into the mind of consumers you will find out what may be the next trend.
    Speaker:
    Jon Vander Woude, Vice President of Marketing, Denali Ingredients

    11:30 AM 11:30 AM - 12:15 PM
    Milk, Semi Sweet or Dark: What is Your Chocolate Ice Cream Preference?
    Location: Vinoy Grand Ballroom
    A leading flavor company will share insights from a new study on the current chocolate ice cream landscape in the U.S. Their research looks at twenty-five chocolate ice cream market products that have been flavor profiled and clustering analysis has revealed that there are three major flavor segments in the US market place: milk, semi-sweet, and dark chocolate.
    Speaker:
    Karen Garcia, Senior Sensory Specialist, Symrise, Inc.

    12:15 PM 12:15 - 1:15 PM
    Luncheon
    Location: Mezzanine Terrace
    1:15 PM
     
    1:15 - 2:00 PM
    The Role of Food Standards in Protecting Supply Chain Integrity
    Location: Vinoy Grand Ballroom
    Food supply chains are becoming increasingly complex, creating multiple opportunities to damage the integrity of the food supply, either intentionally or unintentionally. Supply chains that involve high-value ingredients, such as those used in premium ice cream and innovative products are particularly vulnerable. For food ingredients, protection relies on being able to demonstrate that each ingredient has the appropriate composition as defined by standards that include descriptions of the necessary identity, purity, maximum levels of contaminants, and absence of adulterants. Ingredient standards are a resource that makes it possible for all participants in the supply chain to align expectations and communicate on an equal basis. Learn the importance of food ingredient standards and show how they are developed for the Food Chemicals Codex.
    Speaker:
    Steven Gendel, Ph.D., Senior Director, Food Science, Food Chemicals Codex, US Pharmacopeia

    2:00 PM 2:00 - 2:45 PM
    Regulatory Update
    Location: Vinoy Grand Ballroom
    IDFA’s regulatory team will provide you with an overview of the new regulations and pending policies that could impact your business. We will cover the FDA’s Nutrition Innovation Strategy’s impact on labeling and standards for dairy and plant-based products and also review details of USDA’s Bioengineered Food Disclosure Standard. Compliance with FDA’s preventive controls and intentional adulteration rules will also be highlighted.
    Speakers:
    Cary Frye, Senior Vice President, Regulatory Affairs, International Dairy Foods Association



    John Allan, Vice President, Regulatory Affairs and International Standards, International Dairy Foods Association




    Michelle Matto, RDN, Principal, AM Food & Nutrition

    2:45 PM 2:45 - 3:00 PM
    Networking Break
    Location: Vinoy Grand Ballroom Foyer
    3:00 PM Tech Talks
    Location: Vinoy Grand Ballroom

    3:00 - 3:25 PM
    Ice Cream Overrun Measurement
    It is a challenge for ice cream makers to control the right amount of air incorporated in the ice cream at the freezer where inconsistency can result in texture defects, production inefficiencies and time losses. KROHNE offers an innovative strategy to continually measure overrun right after the freezer in the process line, to automatically optimize the amount of air added. The strategy is based on an on-line density measured generation of Coriolis mass flow meters combined with in-line pressure and temperature measurements. Attendees will learn how to integrate this technology in an ice cream line after a freezer and see some results that correlate in-line predictions with off-line overrun measurements.
    Speaker:
    Olivier Réglat, Ph.D., Food and Beverage Industry Manager, KROHNE Inc.




    3:25 - 3:50 PM

    In-house Chocolate Manufacturing

    Packint Chocolate Equipment founded in 1992 specializes in chocolate equipment and offers ice cream processors solutions for in-house production of chocolate for enrobing, coatings, topping and inclusion pieces for ice cream. Packint offers integrated chocolate systems for production of chocolate formulas for ice cream as well as special programs for the low season with equipment to produce chocolate tablets, chips, bars, etc. In-house chocolate production allows for flexible, independent supply, quality control and cost savings.
    Speaker:
    Lorenzo Datei, Owner Packint Chocolate Equipment, Superior Ice Cream Equipment, LLC

    3:50 PM 3:50 - 4:00 PM
    Wrap Up
    Location: Vinoy Grand Ballroom


    The fastest and easiest way to register is online. If a paper form is required to submit a check payment, please download the registration form.

      Early
    Ends March 1st
    Regular
    After March1st
    Member $1,100 $1,200
    Member (Group Registration of 3+) $1,000 $1,100
    Non-Member $1,375 $1,475
    Non-Member (Group Registration of 3+) $1,275 $1,375
    Government / Media / University  $395 $395

    FAQs

    Q: Registration substitutions
    Registration is non-transferable from one company to another; however, substitutions within companies are welcome at any time. Please email registrar@idfa.org if you would like to make a registration substitution.

    Q: Registration Cancellation Policy
    Registration cancellations received in writing will be accepted prior to March 19, 2019 for a full refund. Cancellations received after March 19, 2019, will be eligible for a 50 percent refund. Your Ice Cream Technology Conference registration fee is non-refundable after April 2, 2019. Substitutions may be made without penalty. All cancellations and substitutions must be received in writing at registrar@idfa.org.

    Q: Attire
    Business casual attire recommended. The average temperatures in St. Petersburg, Florida in April are 81°F high and 68°F low.

    Questions: If you have questions or need assistance with the registration process, please contact IDFA at 202-220-3557 or registrar@idfa.org.



    The Ice Cream Technology Conference will be held at The Vinoy® Renaissance St. Petersburg Resort & Golf Club in St. Petersburg, Florida. You may make your hotel reservations online or directly with the hotel by calling (727) 894-1000. When calling, refer to the Ice Cream Technology Conference to receive the special room rate of $249 per night plus applicable taxes. The deadline to secure a room is March 25, 2019. We have reserved a large block of rooms, but once all the rooms have been booked, we cannot guarantee that additional space will be available.

    The Vinoy® Renaissance St. Petersburg Resort & Golf Club  |  501 5th Avenue NE  |  St. Petersburg, FL 33701  |  727-894-1000  |  Hotel Website

    https://book.passkey.com/e/49672400


    Innovative Ice Cream Flavor Contest
    Don't miss your chance to compete and help judge the annual Innovative Ice Cream Flavor Competition. Taste the latest and most interesting flavors and novelties and vote for your favorites for 2019. As the number of entries of exciting new flavors grew for past competitions, we expanded the judging to two sessions. In the first session, attendees will judge samples for the Most Innovative Ice Cream Flavor and the Most Innovative Ice Cream Novelty Product currently in the market. The final category, Most Innovative Prototype Ice Cream Flavor, will be judged during the second competition session. Awards will be given for first, second and third place in each category. 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 for this delicious contest:

    • Most Innovative Ice Cream Flavor (currently in the market)
    • Most Innovative Ice Cream Novelty (currently in the market)
    • Most Innovative Prototype Ice Cream Flavor (not yet in the market)

    To submit an entry, please complete the contest entry form and return it to vencarnacion@idfa.org no later than April 1, 2019.

    VIEW LIST OF PAST WINNERS

    Sponsored by:
    ICT11
    ICT10
    ICT13

    Are you looking for a way to showcase your products and services to industry professionals? Sponsorship of the Ice Cream Technology Conference is a great way to reach professionals in ice cream and frozen dessert technology — including executives, plant managers, regulatory compliance personnel, product development specialists, research and development professionals, quality assurance staff, plant engineers and operations personnel.

    Each year attendance for this conference climbs, and this year will be no exception, so make sure your brand is front and center!

    Sponsorship opportunities range from the conference opening reception, to meal functions and coffee breaks, to the most innovative flavors contest. There is an opportunity to be an exhibitor, complete with an exhibit table in a highly trafficked area. Don’t miss your opportunity to get in front of these decision-makers of the ice cream industry. Plus, you’ll have ample opportunities for networking with your peers.

     Interested?  CONTACT: Melissa Lembke  |  202-220-3512  |  mlembke@idfa.org



    Sponsors
    (VIEW ALL SPONSORS)


    Sponsorship Opportunities (DOWNLOAD THE SPONSORSHIP PROSPECTUS)

    PREMIER SPONSOR – $7,500
    PREMIER SPONSOR BENEFITS INCLUDE:
    1. Three-minute welcome remarks at a general session
    2. Exhibit table throughout the conference
    3. One (1) complimentary registration
    4. Recognition on conference materials, event signage and conference website
    5. Live recognition throughout the conference
    6. Option to provide promotional materials to attendees
    7. Listing in IDFA’s email newsletter to over 15,000 industry contacts
    LUNCHEON – $5,500
    LUNCHEON SPONSOR BENEFITS INCLUDE:
    1. Exhibit table throughout the conference
    2. One (1) complimentary registration
    3. Recognition on conference materials, event signage and conference website
    4. Live recognition throughout the conference
    5. Option to provide promotional materials to attendees
    6. Listing in IDFA’s email newsletter to over 15,000 industry contacts
    NETWORKING RECEPTION – $4,000
    NETWORKING RECEPTION SPONSOR BENEFITS INCLUDE:
    1. One (1) complimentary registration
    2. Recognition on conference materials, event signage and conference website
    3. Live recognition throughout the conference
    4. Option to provide promotional materials to attendees
    5. Listing in IDFA’s email newsletter to over 15,000 industry contacts
    BREAKFAST – $3,500
    BREAKFAST SPONSOR BENEFITS INCLUDE:
    1. Recognition on conference materials, event signage and conference website
    2. Live recognition throughout the conference
    3. Option to provide promotional materials to attendees
    4. Listing in IDFA’s email newsletter to over 15,000 industry contacts
    WIFI – $2,500
    WIFI SPONSORS BENEFITS INCLUDE:
    1. Company logo featured on the WiFi connection page
    2. Recognition on conference materials, event signage and conference website
    3. Live recognition throughout the conference
    4. Option to provide promotional materials to attendees
    5. Listing in IDFA’s email newsletter to over 15,000 industry contacts
    HOTEL KEY CARDS – $2,500
    HOTEL KEY CARDS BENEFITS INCLUDE:
    1. Company logo featured on hotel key cards distributed to guests upon check-in
    2. Recognition on conference materials, event signage and conference website
    3. Live recognition throughout the conference
    4. Option to provide promotional materials to attendees
    5. Listing in IDFA’s email newsletter to over 15,000 industry contacts
    CONFERENCE LANYARDS – $2,500
    CONFERENCE LANYARD SPONSOR BENEFITS INCLUDE:
    1. Company logo featured on registration lanyards
    2. Recognition on conference materials, event signage and conference website
    3. Live recognition throughout the conference
    4. Option to provide promotional materials to attendees
    5. Listing in IDFA’s email newsletter to over 15,000 industry contacts
    ONSITE PRINTED PROGRAM – $2,000
    ONSITE PRINTED PROGRAM SPONSOR BENEFITS INCLUDE:
    1. Company logo featured on the front of the onsite program
    2. Recognition on conference materials, event signage and conference website
    3. Live recognition throughout the conference
    4. Option to provide promotional materials to attendees
    5. Listing in IDFA’s email newsletter to over 15,000 industry contacts
    NETWORKING REFRESHMENT BREAK – $2,000
    NETWORKING REFRESHMENT BREAK SPONSOR BENEFITS INCLUDE:
    1. Recognition on conference materials, event signage and conference website
    2. Live recognition throughout the conference
    3. Option to provide promotional materials to attendees
    4. Listing in IDFA’s email newsletter to over 15,000 industry contacts
    EXHIBIT TABLE – $1,195 (Member); $1,695 (Non-Member)
    EXHIBIT TABLE BENEFITS INCLUDE:
    1. Exhibit table throughout the conference – one (1) 6ft table and two (2) chairs
    2. Recognition on conference materials, event signage and conference website
    Speakers will be announced below as they are confirmed.


    Speakers
    Christina Adams
    Associate Partner, McKinsey & Company

    Christina Adams is a leader in McKinsey & Company’s consumer goods practice, with deep experience across commercial optimization, growth strategy, and optimizing portfolio and...    MORE
    John Allan
    Vice President, Regulatory Affairs and International Standards, International Dairy Foods Association

    John Allan directs all aspects of IDFA's food safety training initiatives, leads efforts related to product...    MORE
    Kathie Canning
    Editor-in-chief, Dairy Foods magazine

    Kathie Canning, editor-in-chief of Dairy Foods, is an award-winning journalist with more than 20 years of experience in the trade publication sector. Her experience includes...    MORE
    Lorenzo Datei
    Owner Packint Chocolate Equipment, Superior Ice Cream Equipment, LLC

    Lorenzo Datei is one of the 3 partners of PACKINT CHOCOLATE MACHINES and ROCKGATE GROUP. He as a master degree in...    MORE
    Elizabeth Fawell
    Partner, Hogan Lovells US, LLP

    Successfully navigating the detailed and often complex regulatory issues confronting the food industry, Elizabeth Fawell helps companies understand both the rules...    MORE
    Cary Frye
    Senior Vice President, Regulatory Affairs, International Dairy Foods Association

    Cary Frye leads the association's regulatory team covering the areas of food safety, food defense...    MORE
    Karen Garcia
    Senior Sensory Specialist, Symise, Inc.

    Karen Garcia is a senior sensory specialist at Symise, Inc...    MORE
    Steven Gendel, Ph.D.
    Senior Director, Food Science, Food Chemicals Codex, US Pharmacopeia

    Dr. Gendel works to protect the integrity of the food supply as the Senior Director for Food Science at the Food Chemicals Codex...    MORE
    Janet Helm, MD, RDN
    Chief Food and Nutrition Strategist, Weber Shandwick

    Janet Helm, MS, RDN is the chief food and nutrition strategist for Weber Shandwick, a global public relations firm. She is a blogger at...    MORE
    Tyler Malek
    Co-Founder and Head Ice Cream Developer, Salt & Straw Ice Cream

    Tyler Malek is the co-founder and head ice cream developer at Salt & Straw Ice Cream...    MORE
    Sarah Masoni
    Director of Process and Product Development, Food Innovation Center, Oregon State University

    Sarah manages the Product & Process Development Team, working intimately with food...    MORE
    Michelle Matto, RDN
    Principal, AM Food & Nutrition

    Michelle Albee Matto is a registered dietitian with expertise in the areas of dairy food labeling, food regulation and nutrition policy. Her work focuses on dairy product standards...    MORE
    Ami Patel
    Director, Product Strategy, Ripe.io

    Ami Patel directs product at ripe.io to help connect valuable food system stakeholders through data and build the blockchain of food for a more transparent food quality network...    MORE
    Scott Rankin, Ph.D.
    Professor and Chair, Food Science, University of Wisconsin-Madison

    Originally from La Habra, CA., Scott A. Rankin is Professor and Chair of the Food Science Department and recipient of the William...    MORE
    Olivier Réglat, Ph.D.
    Food and Beverage Industry Manager, KROHNE Inc.

    Dr. Réglat obtained a Ph.D. in chemical engineering from the École Polytechnique de Montréal (Canada), in 1997, where he...    MORE
    Jon Vander Woude
    Vice President of Marketing, Denali Ingredients

    An accomplished CPG professional with a diverse set of experiences selling and marketing to the food industry, Jon Vander Woude has...    MORE
    Caleb Wagner
    Food Technologist, Agropur Ingredients

    Caleb Wagner has worked as a Food Technologist at Agropur Ingredients for 4 years, specializing in new frozen dessert mix development...    MORE

    IDFA invites you to submit a proposal for a possible presentation or panel discussion at its Ice Cream Technology Conference. This premier event for frozen dessert professionals is the only meeting that focuses specifically on frozen dessert research, technology and new market trends. The Ice Cream Technology Conference encourages an open exchange among participants and experts on the technical and practical processing issues pertinent to the frozen dessert industry.

    Areas of interest for proposals are:

    • Consumer trends, retail sales and product marketing data;
    • Food safety, quality and auditing systems for frozen desserts;
    • Innovations in processing, freezing and packaging equipment for ice cream and novelties;
    • Novel ingredients, flavoring and sweeteners for the ice cream industry; and
    • Efficiency, cost saving ideas and sustainability improvements for processing, packaging, sanitation and distribution.

    Please complete the submission form below by December 20, 2018. IDFA will contact you if your recommendation is accepted.

    Call for Proposals




    Presenter




     



    Contact (if different than presenter)




     

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