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 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 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 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 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.

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

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, 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 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 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 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. 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 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 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.