× Cary Frye
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.

× John Allan
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.

× Michelle Albee Matto
Michelle Albee Matto
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.

× Donna Berry
Donna Berry
Editor and Consultant
Daily Dose of Dairy/BerryOnDairy.com


Donna Berry is the owner of Dairy & Food Communications, a company that specializes in business-to-business writing, speaking and consulting projects in the dairy, beverage and food industries. She has a Bachelors Degree in Food Science from the University of Illinois and product development industry experience with Kraft Foods. She has been writing for the dairy trade since 1993; she opened her own business in 2000.

Donna has been tracking consumer behaviors and food trends, with an emphasis on dairy, for nearly 25 years. She currently writes for numerous trade publications, including Dairy Business News, Food Business News, Meat & Poultry, Baking & Snack and Culinology. Until February 2012, she had been the ingredient technology editor and new products trend tracker for Dairy Foods magazine.

After 18 years on Dairy Foods, she decided it was time to share her knowledge via other publications and media channels. Almost immediately she started her own website, aptly named BerryOnDairy.com, which includes an email newsletter called Daily Dose of Dairy that focuses on innovations in dairy products and related beverages.

Donna is a native of Chicago, where she currently resides with her husband, two sons and dog. Donna enjoys traveling, both domestically and abroad, and makes grocery store visits a priority in every city she visits, which enables her to be an authority on ingredient technology and new product trends.

× Daniel Reese
Daniel Reese
Team Supervisor
Office of Nutrition and Food Labeling
U.S. Food and Drug Administration


Daniel Reese is the supervisor of the product evaluation and labeling team in the Office of Nutrition and Food Labeling at the U.S. Food and Drug Administration.

× Doug Goff, Ph.D.
Doug Goff, Ph.D.
Professor
University of Guelph, Canada


Dr. Douglas Goff is a Professor in the Department of Food Science at the University of Guelph, Canada. He is well known internationally for his ice cream expertise. He has done extensive research over a 35-year span on ice cream structure, ingredients, manufacturing and quality, which has been published and presented widely around the world. He has written over 200 research and technical papers. He is the co-author of the textbook “Ice Cream, 7th Edition”, 2013, with Prof. Richard Hartel of the University of Wisconsin. At the University of Guelph, Prof. Goff has taught an annual 1-week ice cream science and technology course for industry personnel for 30 years. He also teaches biennial ice cream science and technology courses for the Dairy Industry Association of Australia in Melbourne and at University College Cork in Ireland.

× Mark Robert
Mark Robert
Director, Food & Beverage Solutions
Tate & Lyle Ingredients


Mark Robert is the Director of Food & Beverage Solutions at Tate & Lyle Ingredients.

× Scott A. Rankin, Ph.D.
Scott A. Rankin, Ph.D.
Professor and Chair, Food Science Department
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.

× Kathie Canning
Kathie Canning
Editor-in-Chief, Dairy Foods Magazine
BNP Media


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.

× Logan Cisewski
Logan Cisewski
RD&A Senior Scientist
Kerry Taste & Nutrition


Logan Cisewski works as a scientist for Kerry’s dairy and culinary team where he’s focused on cultured, fluid, and frozen dessert applications for the last 5 years. Often serving as a liaison between a team of global chefs and researchers, his knowledge in dairy processing, formulation, and characterization has led to numerous successful product launches with customers both large and small. Utilizing Kerry’s wide range of technologies, he enjoys layering cultural flair and authenticity to his creations through unique flavor and ingredient selections. Most recently, Logan and his team were awarded 1st place in the 2019 IDFA Most Innovative Prototype Ice Cream competition with “Brandy Bramble Crumble”. He has a Bachelor’s degree in Biology from Coe College, and resides in the “Swiss Cheese Capital of the World” Monroe, WI.

× Logan Cisewski
Logan Cisewski
RD&A Senior Scientist
Kerry Taste & Nutrition


Logan Cisewski works as a scientist for Kerry’s dairy and culinary team where he’s focused on cultured, fluid, and frozen dessert applications for the last 5 years. Often serving as a liaison between a team of global chefs and researchers, his knowledge in dairy processing, formulation, and characterization has led to numerous successful product launches with customers both large and small. Utilizing Kerry’s wide range of technologies, he enjoys layering cultural flair and authenticity to his creations through unique flavor and ingredient selections. Most recently, Logan and his team were awarded 1st place in the 2019 IDFA Most Innovative Prototype Ice Cream competition with “Brandy Bramble Crumble”. He has a Bachelor’s degree in Biology from Coe College, and resides in the “Swiss Cheese Capital of the World” Monroe, WI.

× Ryan George
Ryan George
Marketing Manager – Dairy
Kerry Taste & Nutrition


Ryan George is the Marketing Manager for Kerry’s dairy (frozen, cultured and cheese) end use market technologies, where he works collaboratively with Kerry RD&A and customer team colleagues to deliver dairy category trends and insights. He has a master’s degree in Food Business Sustainability from University College Dublin Ireland, a bachelor’s degree in Business Management from Queens University Belfast, Northern Ireland and a Postgraduate Diploma in Sustainable Energy from Trinity College Dublin. Prior to joining Kerry, Ryan was sustainability ambassador for the Irish Food Board in the United States, where he was seconded into the World Wildlife Fund in their Washington D.C headquarters and The Coca Cola Company at their Atlanta, G.A. headquarters to support both organizations in furthering their food and beverage sustainability agenda. Ryan has a keen interest in supporting the advancement of sustainability within the global dairy sector and more recently has represented Kerry within the Sustainable Agriculture Initiative (SAI) Platform Dairy Working Group. The Dairy Working Group is made up of global dairy buyers and processors working towards dairy sector transformation initiatives.

× Federico Harte, Ph.D.
Federico Harte, Ph.D.
Professor of Food Science
Pennsylvania State University


Federico Harte, Ph.D. is a Professor of Food Science at Pennsylvania State University. His area of expertise are Dairy Processing, Food Rheology and Food Engineering. He has a B.S. in Agricultural Engineering from University of Uruguay and a Ph.D. in Biological Systems Engineering from Washington State University. He places a strong emphasis on Dairy Processing and the structure-function properties of milk proteins and Nonthermal technologies for fluid foods: valve homogenization.

× Elsebeth Baungaard
Elsebeth Baungaard
Product and Concept manager
Tetra Pak Ice Cream Solutions


Elsebeth Baungaard is Product and Concept manager Extrusion, in Tetra Pak Ice Cream Solutions.

Elsebeth has been working at Tetra Pak for more than 20 years and during this time she has worked in different positions, beginning as Mechanical Engineer, advancing to Technical Product Manager and to Project Development Manager.

With her background in mechanical design and later as product creation project manager, Elsebeth has acquired wide and in-depth insight in ice cream technology. She has worked with a wide range of the Tetra Pak ice cream portfolio, has contributed her knowledge to sales situations and has gained valuable knowledge of all parts of the value chain.

Elsebeth has a Master of Science in design and production from Aalborg University, and has a recently applied to the Product Manager Programme at CIM (Chartered Institute of Marketing)

× Aaron Venables
Aaron Venables
Principal Scientist
Dupont Nutrition & Biosciences


Aaron Venables is a Principal Scientist at DuPont working in ice cream and fluid dairy innovation. Aaron has over 27 years industry experience as a research scientist in microcrystalline cellulose product development and food product applications. Having spent 25 years with FMC Corporation, he has been assigned several patents and patent applications related to the microcrystalline cellulose research and its utility in various food products.

× 2019 Contest Winners
Press Release (May 01, 2019)

Most Innovative Ice Cream Flavors
1st Place: Kemps  |  Scotcheroo
2nd Place: Baskin-Robbins Dunkin' Brands Inc.  |  Bourbon Street Pecan Pie
3rd Place: Hudsonville Ice Cream  |  Hazelnut Cinnamon Bun

Most Innovative Prototype Flavors
1st Place: Kerry  |  Bramble Brandy Crumble
2nd Place: Sensient Flavors  |  Brown Butter Banana French Toast
3rd Place: MD Enterprises Inc.  |  Chocolate Caramel Pecan Cookie Crunch

Most Innovative Novelties
1st Place: Tillamook County Creamery Association  |  Chocolate Mudslide Waffle Cone Sandwich
2nd Place: Wells Enterprises Inc. Blue Bunny  |  PB Mallow Mania Loaded Sundae
3rd Place: Beyond Better Foods LLC  |  Dairy Free Monkey Business


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


× Sponsors
Clasen Quality Chocolate
Luncheon


Tetra Pak
Luncheon


Profile Food Ingredients
Onsite Program


Denali Ingredients
Networking Break


Harry Davis & Co.
Lanyards


Rhino Foods
WiFi


Dairy Foods Magazine
Innovative Ice Cream Contest


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2020ICT_900x200
2020ICT_250x250
  • Overview
  • Agenda
  • Hotel
  • Contest
  • Speakers
  • Sponsorship
  • Register Now

  • 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."

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    Sponsors
    (VIEW ALL SPONSORS)
    1. Clasen Quality Chocolate


    Co-Located

    IDFA’s co-located conferences provide an opportunity to engage with more industry colleagues and expand your knowledge with strategic joint conference programming. There will also be a joint reception and additional networking opportunities over the course of the conferences.

    MARCH 31 – APRIL 1, 2020
    MIAMI MARRIOTT BISCAYNE BAY  
    |  MIAMI, FLORIDA

       

    Schedule is subject to change

    Tuesday, March 31
    7:45 – 8:30 a.m. Joint Session: Registration and Networking Breakfast

    8:30 – 8:45 a.m. Joint Session: Welcome Remarks

    Speakers:
    Cary FryeCary Frye
    Senior Vice President, Regulatory Affairs
    International Dairy Foods Association
     
    John AllanJohn Allan
    Vice President, Regulatory Affairs and International Standards
    International Dairy Foods Association
     
    8:45 – 9:30 a.m. Joint Session: Keynote – Staying Relevant Without Succumbing to a Fad: The Past 20 Years in Review

    So much has changed in the food world in the past 20 years, and the ice cream, yogurt and cultured dairy industries have evolved to stay relevant to consumers. There have been some great success stories, as well as some short-lived concepts. This presentation will explore the trends, the fads, the approaches and the achievements of the past two decades to provide insight as you plan your future innovations. We’ll look at 20 product concepts and identify what gave the trends their fuel and how you can continue to evolve to stay relevant to disruptive and demanding consumers, including the emerging generation Z.

    Speaker:
    Donna BerryDonna Berry
    Editor and Consultant
    Daily Dose of Dairy/BerryOnDairy.com
     
    9:30 – 10:15 a.m. Joint Session: FDA Update – News on FDA’s Nutrition and Labeling Initiative

    An FDA expert will review the goals and pillars of FDA’s Nutrition Innovation Strategy. The new initiative seeks to modernize food standards and claims, reduce sodium in food and disseminate educational tools for consumers to help them understand changes to nutrition facts and menu labeling. The Nutrition Innovation Strategy is focused on providing information and tools to industry to help develop products that reduce chronic disease.

    Speaker:
    Daniel ReeseDaniel Reese
    Team Leader, Office of Nutrition and Food Labeling
    FDA
     
    10:15 – 10:45 a.m. Joint Session: Break

    10:45 – 11:30 a.m. Back to Basics – Formulations for Optimal Quality Ice Cream with Novel Ingredients

    There is a growing body of research focused on understanding the main structural elements in ice cream—fat, air and ice—and the unfrozen phase where they are formed and interact. This session will review the structural elements and how they can be controlled through ingredients and processes to optimize for product performance attributes such as dryness, shaping and shape retention, meltdown, texture and shelf life. The session will also discuss the impact of reduced sugar formulation modifications on structure and anticipated product performance.

    Speaker:
    Doug Goff, Ph.D.Doug Goff, Ph.D.
    Professor
    University of Guelph, Canada
     
    11:30 a.m. – 12:15 p.m. Meeting Consumer Demands - Better For You Ice Cream & Frozen Desserts

    Consumer interest has trended towards permissible indulgent treats that are lower in calories and sugar in addition to enriched with fiber and protein. Where manufacturers can find sweet success is balancing the need for healthier products with delicious, rich, and creamy taste. When replacing sugar, the greatest challenge often lies in delivering the same satisfying sensory experience. Removing sugar can affect mouthfeel, bulk, texture and more. By using proper functional ingredients, you can unlock combinatorial benefits to improving taste and nutrition. Since tasting is believing, we will present formulation examples for reduced sugar ice cream with samples.

    Speaker:
    Mark RobertMark Robert
    Director, Food & Beverage Solutions
    Tate & Lyle Ingredients
     
    12:15 p.m. – 1:30 p.m. Joint Session: Networking Lunch and Roundtable Discussions

    We invite you to join colleagues for a lunchtime roundtable discussion to discuss the hottest industry topics. Each roundtable will be hosted by a subject matter expert who will facilitate discussion. These sessions are designed to encourage you to exchange experiences and insights with colleagues. Additional tables are available for those who prefer to network informally.

    Sponsored By:
    Tetra Pak
    1:30 – 2:15 p.m. Spotlight Sustainable & Ethical Sourcing

    2:15 – 3:15 p.m. Innovative Ice Cream Flavor Competition, Part I: Most Innovative Flavor and Most Innovative Novelty

    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 of 2020.

    Due to high demand, we have expanded judging to two sessions. In Part I, attendees will judge samples for the Most Innovative Ice Cream Flavor and the Most Innovative Ice Cream Novelty Product currently in the market.

    All attendees are invited to send one entry for each category of Part I:
    1. Most Innovative Ice Cream Flavor (currently in the market)
    2. Most Innovative Ice Cream Novelty (currently in the market)

    3:15 – 3:30 p.m. Break

    3:30 – 4:15 p.m. Novel Frozen Desserts Require New Considerations for Controlling Defects

    Historically, the apparent loss of product volume in frozen desserts—shrinkage defect—was typically attributed to common mix components, changes in elevation/atmospheric pressure and sublimation due to storage conditions. Learn how increased interest in novel frozen dessert formulations containing high protein and/or non-dairy protein sources has led to a resurgence of this defect that may not result from traditional shrinkage mechanisms—and how to prevent it.

    Speaker:
    Scott A. Rankin, Ph.D.Scott A. Rankin, Ph.D.
    Professor and Chair, Food Science Department
    University of Wisconsin-Madison
     
    4:15 – 5:00 p.m. Innovative Ice Cream Flavor Competition, Part II: Most Innovative Prototype Flavor

    Part II of this year’s Innovative Ice Cream Flavor Competition is devoted to the Prototype Ice Cream Flavor category. 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 company’s creation and see how it rates! Awards will be given for first, second and third place, as judged by conference attendees.

    5:30 – 7:00 p.m. Joint Session: Joint Networking Reception

    Wednesday, April 1
    7:30 – 8:15 a.m. Joint Session: Networking Breakfast

    8:15 – 8:45 a.m. Presentation of Innovative Ice Cream Flavor Competition Awards

    Be there when Dairy Foods magazine announces the winners of the Innovative Ice Cream Flavor Competition. You won’t want to miss it!

    Master of Ceremonies:
    Kathie CanningKathie Canning
    Editor-in-Chief, Dairy Foods Magazine
    BNP Media
     
    8:45 – 9:30 a.m. Joint Session: TBD

    9:30 – 10:15 a.m. Joint Session: TBD

    10:15 – 10:45 a.m. Joint Session: Break

    10:45 – 11:30 a.m. Get the Scoop! Ice Cream Consumer and Market Flavor Trends

    What are the market trends for exiting new ice cream flavors to wow your consumers? We’ll look at unique ingredients, nutritional enhancement, and flavoring and explore plant-based consumer insight and product innovation. You will have an opportunity to taste Kerry’s on-trend concepts.

    Speakers:
    Ryan GeorgeRyan George
    Marketing Manager, Dairy
    Kerry Taste & Nutrition
     
    Logan CisewskiLogan Cisewski
    RD&A Scientist
    Kerry Taste & Nutrition
     
    11:30 a.m. – 12:15 p.m. Research Update – High Pressure Jet Processing

    Learn about the various types of high-pressure technologies, current successful commercial applications, and future solutions to the Dairy Industry. Dr. Harte will also present the latest research on the use of high pressure jet technology in ice cream processing and its impact on texture and structure. High pressure jet processing can minimize the need for stabilizers and emulsifiers in ice cream mix, leading the clean label ice creams that consumers demand.

    Speaker:
    Federico Harte, Ph.D.Federico Harte, Ph.D.
    Professor of Food Science
    Pennsylvania State University
     
    12:15 – 1:15 p.m. Joint Session: Networking Luncheon


    Sponsored By:
    Clasen Quality Chocolate
    1:15 – 2:00 p.m. Session Topic TBD

    2:00 – 2:30 p.m. Tech Talk – Modern Methods for Incorporating Inclusions in Frozen Desserts

    Ice Cream inclusions like toppings, coatings, and layers give textural contrast and present opportunities for product differentiation, co-branding and indulgence. Meanwhile, consumer demands for complex flavors, larger sizes and a higher percentage of inclusions result in challenges for manufacturers. This presentation will look at how types and flavors of ice cream and inclusions have developed over time, and discuss how to set solutions and flavorings in pakcaged ice cream and novelties to meet consumer demands.

    Speaker:
    Elsebeth BaungaardElsebeth Baungaard
    Product and Concept manager
    Tetra Pak Ice Cream Solutions
     
    2:30 – 2:45 p.m. Break

    2:45 – 3:15 p.m. Tech Talk – Benefits of Microcrystalline Cellulose in Challenging Ice Cream Formulations

    Consumer demand for foods that are low calorie, high protein, low carbohydrate, and clean labeled has sparked the introduction of many non-conventional types of ice cream in the marketplace. Some introductions are not able to maintain the quality they had at the time of production due to air cell instability and volume loss shrinkage. This session will showcase how formulation with highly functional MCC based stabilization systems can reduce or eliminate these defects while maintaining smooth and creamy ice cream structure.

    Speaker:
    Aaron VenablesAaron Venables
    Principal Scientist
    Dupont Nutrition & Biosciences
     
    3:15 – 4:00 p.m. Joint Session: Top 10 for 2020 – Regulatory Update

    IDFA’s Regulatory Affairs team provides an overview of the new regulations and pending policies that could impact your business in 2020. IDFA will cover standards modernization, USDA’s Bioengineered food disclosure requirements, nutrition policy, a Dietary Guidelines for Americans update, what to watch for with emerging contaminants, and food safety changes that impact the ice cream, yogurt and cultured dairy industry.

    Speakers:
    Cary FryeCary Frye
    Senior Vice President, Regulatory Affairs
    International Dairy Foods Association
     
    John AllanJohn Allan
    Vice President, Regulatory Affairs and International Standards
    International Dairy Foods Association
     
    Michelle Matto, R.D.N.Michelle Matto, R.D.N.
    Principal
    AM Food & Nutrition
    IDFA Consultant
     
    4:00 p.m. Conclusion


    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 Feb 7th
    Regular
    After Feb 7th
    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 2, 2020 for a full refund. Cancellations received after March 2, 2020, will be eligible for a 50 percent refund. Your Ice Cream Technology Conference registration fee is non-refundable after March 17, 2020. 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 Miami, Florida in March/April are 83°F high and 68°F low.

    Questions: If you have questions or need assistance with the registration process, please contact IDFA at 202-737-4332 or registrar@idfa.org.


    The Ice Cream Technology Conference will be held at the Miami Marriott Biscayne Bay in Miami, Florida. You may make your hotel reservations online or directly with the hotel by calling (305) 374-3900. When calling, refer to the IDFA Conference to receive the special room rate of $209 per night plus applicable taxes. The deadline to secure a room is March 9, 2020. 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.

    Miami Marriott Biscayne Bay
    1633 North Bayshore Drive  |  Miami, FL 33132
    305-374-3900  |  https://book.passkey.com/e/49882980Hotel Website



    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 2020. 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 March 20, 2020.

    VIEW LIST OF PAST WINNERS

    Sponsored by:
    Contest1
    Contest2
    Contest3

    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.

    In 2020, the Ice Cream Technology Conference will be co-located with IDFA's Yogurt & Cultured Innovation Conference! A joint sponsorship for both conferences delivers high value and an opportunity to engage with more top-level decision makers than ever before.

    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)
    1. Clasen Quality Chocolate


    Sponsorship Opportunities (DOWNLOAD THE SPONSORSHIP PROSPECTUS)
    Ice Cream Technology Conference

    PREMIER SPONSOR – $7,500
    PREMIER SPONSOR BENEFITS INCLUDE:
    1. 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
    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

    Joint Sponsorship Opportunities
    Ice Cream Technology Conference + Yogurt & Cultured Innovation Conference

    NETWORKING RECEPTION – $4,000 (Shared)
    NETWORKING RECEPTION SHARED SPONSOR BENEFITS INCLUDE:
    1. Share the spotlight as a co-sponsor of the joint conference reception
    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 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
    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
    John Allan
    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...    MORE
    Elsebeth Baungaard
    Elsebeth Baungaard
    Product and Concept manager, Tetra Pak Ice Cream Solutions

    Elsebeth Baungaard is Product and Concept manager Extrusion, in Tetra Pak Ice...    MORE
    Donna Berry
    Donna Berry
    Editor and Consultant, Daily Dose of Dairy/BerryOnDairy.com

    Donna Berry is the owner of Dairy & Food Communications, a company that...    MORE
    Kathie Canning
    Kathie Canning
    Editor-in-Chief, Dairy Foods Magazine, BNP Media

    Kathie Canning, editor-in-chief of Dairy Foods, is an award-winning journalist with more than 20 years...    MORE
    Logan Cisewski
    Logan Cisewski
    RD&A Senior Scientist, Kerry Taste & Nutrition

    Logan Cisewski works as a scientist for Kerry’s dairy and culinary team where he’s focused...    MORE
    Cary Frye
    Cary Frye
    Senior Vice President, Regulatory Affairs, International Dairy Foods Association

    Cary Frye leads the association's regulatory team covering the areas of...    MORE
    Ryan George
    Ryan George
    Marketing Manager – Dairy, Kerry Taste & Nutrition

    Ryan George is the Marketing Manager for Kerry’s dairy (frozen, cultured and cheese) end...    MORE
    Doug Goff, Ph.D.
    Doug Goff, Ph.D.
    Professor, University of Guelph, Canada

    Dr. Douglas Goff is a Professor in the Department of Food Science at the University of...    MORE
    Federico Harte, Ph.D.
    Federico Harte, Ph.D.
    Professor of Food Science, Pennsylvania State University

    Federico Harte, Ph.D. is a Professor of Food Science at Pennsylvania State University...    MORE
    Michelle Albee Matto
    Michelle Albee Matto
    Principal, AM Food & Nutrition

    Michelle Albee Matto is a registered dietitian with expertise in the areas of dairy food labeling, food...    MORE
    Scott A. Rankin, Ph.D.
    Scott A. Rankin, Ph.D.
    Professor and Chair, Food Science Department, University of Wisconsin-Madison

    Originally from La Habra, CA., Scott A. Rankin is Professor and Chair of the Food Science...    MORE
    Daniel Reese
    Daniel Reese
    Team Supervisor, Office of Nutrition and Food Labeling, U.S. Food and Drug Administration

    Daniel Reese is the supervisor of the product evaluation and labeling team...    MORE
    Mark Robert
    Mark Robert
    Director, Food & Beverage Solutions, Tate & Lyle Ingredients

    Mark Robert is the Director of Food & Beverage Solutions at Tate & Lyle...    MORE
    Aaron Venables
    Aaron Venables
    Principal Scientist, Dupont Nutrition & Biosciences

    Aaron Venables is a Principal Scientist at DuPont working in ice cream and fluid dairy...    MORE

    IDFA is excited to announce a new Yogurt & Cultured Innovation Conference that will be held in conjunction with our long running successful Ice Cream Technology Conference on March 31 - April 1, 2020. IDFA invites you to submit a proposal for a possible presentation or panel discussion at its Ice Cream Technology Conference or for a joint session with the Yogurt & Cultured Innovation 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 November 15, 2019. IDFA will contact you if your recommendation is accepted.


    Call for Proposals

    Proposal For






    Presenter




    Contact (if different than presenter)