International Dairy Foods Association

Overview

All Attendees Please Note: To ensure the health and welfare of IDFA staff, members, and event attendees, IDFA has postponed the Ice Cream Technology and Yogurt & Cultured Innovation conferences. The events will be held at the same venue—the Miami Marriott Biscayne Bay in Miami, Fla. We will communicate the rescheduled date and additional details as soon as we have them. We are grateful for your understanding.

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."

Co-Located Conferences

IDFA’s co-located conferences - Ice Cream Technology Conference and Yogurt & Cultured Innovation Conference - 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.

MIAMI MARRIOTT BISCAYNE BAY | MIAMI, FLORIDA

Agenda

March 31, 2020	Event	Speaker	Location
8:00am - 8:50am	Networking Breakfast
8:30am - 8:45am	Joint Session: Welcome Remarks	, Cary P. Frye Senior Vice President of 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 Vice President, Regulatory Affairs and International Standards John Allan helps lead all dairy food safety efforts for IDFA and has responsibilities in federal, state and international regulatory, technical and scientific 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 interests through engagement with the International Dairy Federation and the Codex Alimentarius Commission. Prior to joining IDFA, Allan worked for the American Frozen Food Institute and National Yogurt Association; the U.N. Food and Agriculture Organization within the Codex Alimentarius Commission Secretariat; and the U.S. Centers for Disease Control and Prevention. He graduated from the Univ. of Georgia with a Bachelor of Science in microbiology and a Master of Science in food science and technology. See LinkedIn profile.
8:45am - 9:30am	Joint Session: Staying Relevant Without Succumbing to a Fad: The Past 20 Years in Review Joint Session: 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.	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.
9:30am - 10:15am	Joint Session: FDA Update – News on FDA’s Nutrition and Labeling Initiative	Daniel Reese Team Leader, Product Evaluation and Labeling, FDA Mr. Reese is the Supervisor of the Product Evaluation and Labeling Team. He leads a team that develops policy, regulations, guidance documents related to food labeling and standards of identity. This team also manages review of citizen petitions and requests for temporary marketing permits. Mr. Reese has been with CFSAN for more than eleven years in the Office of Nutrition and Food Labeling as well as the International Affairs Staff. Mr. Reese has a Bachelor’s degree in chemical engineering from the University of Utah and a Master’s degree in food science from the University of Maryland.
10:15am - 10:45am	Networking Break
10:45am - 11:30am	Back to Basics – Formulations for Optimal Quality Ice Cream with Novel Ingredients 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.	Doug Goff 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.
11:30am - 12:15pm	Meeting Consumer Demands - Better For You Ice Cream & Frozen Desserts 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.	Mark Robert Director, Food & Beverage Solutions Tate & Lyle Ingredients Mark Robert is the Director of Food & Beverage Solutions at Tate & Lyle ingredients.
12:15pm - 1:30pm	Networking Lunch and Roundtable Discussions 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.
1:30pm - 2:15pm	Spotlight Sustainable & Ethical Sourcing Spotlight Sustainable & Ethical Sourcing The sustainable and ethical sourcing of ingredients is becoming mainstream in the food industry in response to consumer demand making it a critical consideration for product development. This session will share insights from two companies leading efforts in sustainability and ethical sourcing for cocoa and sugar that are widely used in ice cream. Hear about Barry Callebaut’s external research and solutions they bring for cocoa farmers including information on its Forever Chocolate initiative to make sustainable chocolate the norm. Sugarright will share work with growers, millers, refiners and end-users including certification schemes such as Bonsucro and Fairtrade that provide sustainability frameworks and a platform for industry collaboration and traceability and work at the local level with higher color liquid sugar options which reduced energy and water use. This talk will help your company to identify sustainability and ethical sourcing goals and steps to meet them.	, Brooke Smith Business Development Manager Sustainability Barry Callebaut Brooke Smith is a Sustainability Business Development Manager at Barry Callebaut. Her background in food ranges from food safety certification for local produce to sustainable agriculture marketing for dairy. Now in chocolate, Brooke works with Barry Callebaut customers on sustainable sourcing and with sustainability teams in cocoa origin countries on programs on the ground. Brooke holds a dual Master’s degree in Development Economics and Agriculture, Food, and Environment from Tufts University. Diane Stevenson Director of Sustainability Sugaright Diane’s 20 years of experience in the food industry includes management roles in Research and Development, Quality Assurance, Marketing and Sustainability. At Sugaright, she is responsible for assuring a supply of Bonsucro and Fairtrade Certified Sugar from Central and South America and Mexico to US based food companies. She also helped lead the change in industry standards for cane sugar to accept darker color options. Currently she serves on a Supervisory Board of Fairtrade International. Previously she was the Chair of the Board of Bonsucro overseeing changes in strategy. She holds Masters’ Degrees in Food Science and Business Administration.
2:15pm - 3:15pm	Innovative Ice Cream Flavor Competition, Part I: Most Innovative Flavor and Most Innovative Novelty 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)
3:15pm - 3:30pm	Networking Break
3:30pm - 4:15pm	Novel Frozen Desserts Require New Considerations for Controlling Defects 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.	Scott Rankin 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.
4:15pm - 5:00pm	Innovative Ice Cream Flavor Competition, Part II: Most Innovative Prototype Flavor 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.
5:30pm - 7:00pm	Networking Reception
April 1, 2020	Event	Speaker	Location
7:45am - 8:15am	Networking Reception
8:15am - 8:45am	Presentation of Innovative Ice Cream Flavor Competition Awards 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!
8:45am - 9:30am	Joint Session: The Evolution of Industry 4.0 and Its Impact on your Plant Joint Session: The Evolution of Industry 4.0 and Its Impact on your Plant The flow of data coming out of dairy plants has never been greater than it is now, nor is it likely to decrease in the future. Today’s business leaders see and understand the value of data and are using this information in ways not possible before: making real-time, informed decisions, which are positively impacting everything from supply and demand and logistics, to research and development and even “just in time” maintenance. This wealth of data, made possible by technologies that are being hailed as the Fourth Industrial Revolution or “Industry 4.0,” is here to stay and will forever change the way plants are managed. In this session, we will briefly explore the DNA of Industry 4.0, its potential for our enterprises, as well as explore some of the pitfalls that may lie ahead.	C. Mitch Vanover Automation Manager Hixson In his role as Manager of Hixson’s Automation Department, Mitch Vanover leads a team of professionals in the design and management of electronic control systems and operations. With more than 35 years of experience, including 25 serving the food and beverage industry, Mitch has in-depth knowledge of the automation field, including the application of programmable controllers, data collection systems, and Human Machine Interfaces in industrial control systems; development of front end engineering documents, creating operation manuals, troubleshooting and training course materials, and conducting training for such systems; and detailed project execution including project checkout and startup experience. Mitch holds a B.S. in Mechanical Engineering Technology from the University of Southern Indiana.
9:30am - 10:15am	Joint Session: Food Microbiology Testing: What’s Next? Joint Session: Food Microbiology Testing: What’s Next? With rapid technology transformation and the ever-shortening innovation cycle, the age of “linear” (single test method for a single analyte) is morphing into the age of a “dynamic” testing. This trend is driving a greater focus on data analysis and the borrowing of ideas from the successes of the Silicon Valley. Data based modeling will not only allow dairy industry customers to see what’s happening now, but also predict the events of the future. This presentation will highlight how this transition is taking place in the food industry, and what dairy companies can do to prepare for it.	Vikrant Dutta Senior Staff Scientist North America BioMerieux Inc. Vikrant joined Biomérieux Industry over 3 years ago. He came to BioMérieux from the CDC, Atlanta, GA, where he was employed as a Senior Microbiologist. He earned his doctorate in Veterinary Medicine from MAFSU, India, and then his PhD in Microbiology from NC State University, Raleigh, NC. Vikrant has over 14 years of experience in various aspects of food safety with specific expertise in molecular assay development and commercialization. He has authored or co-authored over 20 peer-reviewed articles/book chapters and has been awarded a number of times for his contributions towards food safety.
10:15am - 10:45am	Networking Break
10:45am - 11:30am	Get the Scoop! Ice Cream Consumer and Market Flavor Trends 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.	, 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 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.
11:30am - 12:15pm	Research Update – High Pressure Jet Processing 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.11:30	Federico Harte 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.
12:15pm - 1:15am	Networking Luncheon
1:15pm - 2:00pm	Reducing Sugar and Creating Value for Frozen Desserts Reducing Sugar and Creating Value for Frozen Desserts Consumers are looking for a healthier – guilt free indulgent moment in experiencing ice creams and frozen desserts. The challenges that go hand in hand with reducing calories and sugar include increasing costs and achieving the expected sensory/taste attributes, using consumer friendly ingredients. Creating a product with optimal freeze point depression, ice crystal control comes down to selecting the right ingredients. Learn about consumer insights and the technical challenges and solutions for creating guilt free indulgence.	, Ivan Gonzales Marketing Director Dairy Ingredion, Inc. Ivan Gonzales is the Marketing Director, Dairy for Ingredion, Inc. Bethany Hall Principal Technologist Ingredion, Inc. Bethany Hall is the Principal Technologist for Ingredion, Inc.
2:00pm - 2:30pm	Tech Talk – Modern Methods for Incorporating Inclusions in Frozen Desserts 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 packaged ice cream and novelties to meet consumer demands.	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)
2:30pm - 2:45pm	Networking Break
2:45pm - 3:15pm	Tech Talk – Benefits of Microcrystalline Cellulose in Challenging Ice Cream Formulations 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.	Aaron Venables Principal Scientist 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.
3:15pm - 4:00pm	Joint Session: Top 10 for 2020 – Regulatory Update 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.	, Cary P. Frye Senior Vice President of 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 Vice President, Regulatory Affairs and International Standards John Allan helps lead all dairy food safety efforts for IDFA and has responsibilities in federal, state and international regulatory, technical and scientific 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 interests through engagement with the International Dairy Federation and the Codex Alimentarius Commission. Prior to joining IDFA, Allan worked for the American Frozen Food Institute and National Yogurt Association; the U.N. Food and Agriculture Organization within the Codex Alimentarius Commission Secretariat; and the U.S. Centers for Disease Control and Prevention. He graduated from the Univ. of Georgia with a Bachelor of Science in microbiology and a Master of Science in food science and technology. See LinkedIn profile. Michelle 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.
4:00pm	Conclusion

	Early Ends Feb 14^th	Regular After Feb 14^th
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

(POSTPONED) Ice Cream Technology Conference

Overview

Sponsors

Co-Located Conferences

Agenda

Hotel

Miami Marriott Biscayne Bay

Sponsors

Download the Sponsorship Prospectus here!

Interested? Contact Melissa Lembke at 202-220-3512, mlembke@idfa.org

Our Sponsors

Sponsorship Options

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

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