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.
|March 29, 2022||Event||Speaker||Location|
|8:00am - 8:30am||
|8:30am - 8:45am||Welcome Remarks|
|8:45am - 9:30am||
General Session: Consumer Trends for Yogurt and Ice Cream Consumption
Leading practitioners from McKinsey’s global consumer practice discuss trends in ice cream and yogurt markets and how those markets are growing and evolving. Specific focus of the session is on key consumer behaviours for this category as well as how those have been affected by the pandemic. The session concludes with thoughts on what the trends mean for product innovations for ice cream and yogurt categories. </br> <b>Speakers: Anne Grimmelt,</b> Senior Expert, McKinsey & Company</br> <b>Chirag Pandya,</b> Partner, McKinsey & Company </br>
|9:30am - 10:15am||
General Session: Dairy Protein from Precision Fermentation for Food Applications
This presentation will cover the use of fermentation-derived protein in food applications. The presenter will open with an overview of how Perfect Day makes its animal-free whey protein and will then share the taste, texture, nutrition functionality and environmental benefits of it as an ingredient in food applications, a critical component of the company’s work building a kinder, greener tomorrow. Speaker: <b>Christine Bunting,</b> Senior Director of Food Applications, Perfect Day </br>
|10:15am - 10:45am||
|10:45am - 11:30am||
Concurrent Session: Reducing Sugar and Creating Value in Your Frozen Dessert
Consumers are looking for an indulgent but “better-for-you” eating experiences in 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, homogenization, ice crystal control and other characteristics comes down to selecting the right ingredients for your system. Learn about the key pillars and functional lynchpins which can differentiate your product, allow for an easy line extension, or repurpose idle capacity in your facility. </br>Speakers: <b>Ivan Gonzales,</b> Marketing Director Ingredion, Inc.</br> <b>Jay Sanghani,</b> Senior Technologist, Sweetener Technical Service, Ingredion Inc.</br>
|10:45am - 11:30am||Yogurt & Cultured: Concurrent Session|
|11:30am - 12:15pm||
Concurrent Session: Traceability and ERP Software for Frozen Desserts
FSMA requirements for traceability have caused many ice cream companies to review their processes to comply with FDA requirements. One option adopted by MooThru is an Enterprise Resource Planning (ERP). This session will cover the implementation of such a system, including building a traceability record to meet FSMA. </br>Speakers: <b>Emily Julian,</b> VP of Communications, U.S. and Canada at Tetra Pak </br> <b>Peter Suddard,</b> Vice President, Mar-Kov Computer Systems</br>
|11:30am - 12:15pm||Yogurt & Cultured: Concurrent Session|
|12:15pm - 1:30pm||
|1:30pm - 2:15pm||
Concurrent Session: Utilization of Dairy By-Products in Ice-Cream Manufacturing
Dairy by-products can provide vital functions in ice cream, while potentially reducing use of other additives and repurposing, rather than disposing of important dairy components. Learn about work into the application of beta-serum and the phospholipids it contains. Beta-serum can be used as a non-fat dry milk replacer in ice creams for sustainable and healthy markets. Phospholipids found in milk are of great interest due to their health and nutritional benefits associated with their consumption, and may improve emulsification of ice cream. </br>Speaker: <b>Kaavya Rathnakumar, Ph.D.,</b> Innovation Scientist, Beyond Meat</br>
|1:30pm - 2:15pm||Yogurt & Cultured: Concurrent Session|
|2:15pm - 3:30pm||
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 2022. 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.
|3:30pm - 4:15pm||
Concurrent Session: Energy Optimized Ice Cream Production
From both a money savings and sustainability perspective, energy savings in ice cream manufacturing is a hot topic. This presentation will cover various technologies and methods to reduce energy consumption during the production of ice cream, with both theoretical and practical aspects. Following this session, you will be able to consider a number of options to respond to consumer and political demands to reduce carbon footprint through reduced use of energy. </br>Speaker: <b> Anders Torbensen,</b> Vice President of Sales, Gram Equipment </br>
|3:30pm - 4:15pm||Yogurt & Cultured: Concurrent Session|
|4:15pm - 5:00pm||
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||
|March 30, 2022||Event||Speaker||Location|
|8:00am - 8:30am||Networking Breakfast|
|8:30am - 9:15am||
General Session: Is Your Allergen Control Program Sufficient
Allergens are the cause of the majority of food industry recalls each year and with the growing variety of dairy and non-dairy products and ingredients used today by dairy manufacturers, allergen control is more important—and challenging—than ever before. Join us for a review of best practices and test methods for ensuring your program is up to par and will help keep your company’s name out of the headlines. </br>Speaker: <b>Charles McGuill </b> Product Manager, Hygiena</br>
|9:15am - 10:00am||
General Session: Front of Pack Labeling: Global Trends, US Implications
Front of pack labeling intended to help consumers identify "healthier" options is expanding internationally, and has been mentioned as an area of future work by FDA staff. Learn more about how various FOPL schemes identify healthier options and how these could affect dairy products. </br>Speaker: <b> Beth Johnson, MS, RD,</b> CEO and Founder, Food Directions</br>
|10:00am - 10:30am||
Innovative Cultured Dairy Product Contest
Don't miss your chance to compete and help judge the Innovative Product Contest. Taste the latest new products — including cultured milk, yogurt, sour cream, cottage cheese, and dips — created by your peers and vote for your favorites. Winners will be featured in an upcoming edition of Dairy Foods magazine.
|10:30am - 11:00am||Networking Break|
|11:00am - 11:45am||
Concurrent Session: Is Biofilm Hiding in Your Ice Cream Plant?
Biofilms thrive in moist, undisturbed niches where hand scrubbing may not be feasible – making dairy processing environments the ideal place for biofilm to grow and harbor dangerous pathogens like Listeria. In this presentation, learn where biofilms commonly occur in ice cream plants, risks associated with not removing biofilm, ways you can protect your brand’s operation, and increase operational efficiency by treating and preventing biofilm. </br>Speaker: <b> Stacy Ostromecki,</b> Commercial Development Manager – Dairy, Sterilex </br>
|11:00am - 11:45am||Yogurt & Cultured: Concurrent Session|
|11:45am - 12:30pm||
Concurrent Session: Formulating Ice Cream with CBD
CBD is now being included in a wide variety of foods, beverages and supplements, including ice cream. And even more than other novel ingredients, there are a number of challenges to adding CBD to ice cream and frozen desserts. Hear from one ice cream company about cannabis, its integration into dairy products, as well as an understanding of the challenges and how to overcome them in the future. </br>Speaker: <b> Susan Scherer,</b> RN, BSN, OCN, Founder & CEO, HHC Brands LLC </br>
|11:45am - 12:30pm||Yogurt & Cultured: Concurrent Session|
|12:30pm - 1:30pm||
Lunch & Awards Presentation
|1:30pm - 2:15pm||
Concurrent Session: Get the Scoop! The Future of Indulgence in Frozen Desserts
The health of the planet has become the #1 concern for consumers globally, with dairy topping the category list for where sustainability is most important. What does this mean for the future of frozen desserts? As consumers begin to move past a pandemic-stricken mindset, they are prioritizing memorable taste experiences, while increasingly sharing the stories behind the indulgence. Join us to discover how ice cream creators can deliver the ultimate indulgence while considering consumer wellbeing, ingredient sourcing and environmental impact. </br>Speakers: <b> Logan Cisewski,</b> RD&A Senior Scientist, Kerry</br> <b> Annika Day,</b> Dairy & Plant-based Dairy Strategic Marketing Lead, Kerry </br>
|1:30pm - 2:15pm||Yogurt & Cultured: Concurrent Session|
|2:15pm - 3:00pm||
General Session: IDFA Regulatory Updates
Join IDFA’s Regulatory and Scientific Affairs team to learn about IDFA’s top regulatory policy priorities and key issues impacting ice cream, cultured products as well as other dairy foods. Hot topics covered will include: FDA inspection and enforcement activity, upcoming changes related to Grade “A” regulations, FDA food safety policy updates, USDA bioengineered foods disclosure rollout, nutrition-related changes to federal food program requirements, and others. </br>Speakers: <b> John Allan, M.S.,</b>Vice President, Regulatory Affairs & International Standards, International Dairy Foods Association</br> <b> Michelle Matto, RD, AM, </b>AM Food & Nutrition, IDFA Consultant</br> <b>Danielle Quist, J.D.,</b> Vice President, Regulatory Affairs and Counsel, International Dairy Foods Association </br><b>Joe Scimeca, Ph.D.,</b> Sr. Vice President, Regulatory and Scientific Affairs, International Dairy Foods Association</br>
|, , ,|
Click here for program PDF.
Senior Director of Food Applications, Perfect Day
RD&A Scientist | Kerry
Dairy & Plant-Based Dairy Strategic Marketing Lead, Kerry
Marketing Director | Dairy Ingredion, Inc.
Senior Expert, McKinsey & Company
Beth Johnson, MS, RD
Founder & Principal, Food Directions LLC
Chief Operating Officer, MooThru
Commercial Development Manager – Dairy, Sterilex
Partner, McKinsey & Company
Kaavya Rathnakumar, Ph.D.
Innovation Scientist, Beyond Meat
Senior Technologist, Sweetener Technical Service, Ingredion Inc.
RN, BSN, OCN, Founder & CEO, HHC Brands, LLC
Vice President, Mar-Kov Computer Systems
Vice President of Sales, Gram Equipment
Hyatt Regency Coconut Point Resort
The Ice Cream Technology Conference and the Yogurt & Cultured Innovation Conference will be co-located at the Hyatt Regency Coconut Point Resort in Bonita Springs, Florida. You may make your hotel reservations online or directly with the hotel by calling (877) 803-7534. When calling, refer to the International Dairy Foods Association to receive the special room rate of $249 per night plus applicable taxes. The deadline to secure a room is March 7, 2022. 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.Book Online
Call for Proposals
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.
IDFA invites you to submit a proposal for a presentation or panel discussion for the Ice Cream Technology Conference program.
Areas of interest for proposals include, but are not limited to:
- Consumer trends, retail sales and product marketing data;
- Food safety (e.g., pathogen and allergen control), quality, and 3rd party auditing for frozen desserts;
- Innovations in processing, freezing, and packaging equipment for ice cream and novelties;
- Original responses to constraints imposed by government standards/regulations (e.g., standards of identity)
- 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 proposal submission form by November 19, 2021. IDFA will contact you if your recommendation is accepted.
Registration fees for Dairy Forum are based on your company's IDFA membership status. For more information about membership, please email membership.idfa.org.
Q: Registration Substitutions
Registration is non-transferable from one company to another; however, substitutions within companies are welcome at any time. Please email firstname.lastname@example.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 1, 2022 for a full refund, minus a $75 processing fee. Cancellations received after March 1, 2022, will be eligible for a 50 percent refund, less the processing fee. Your registration fee is non-refundable after March 15, 2022. Substitutions may be made without penalty. All cancellations and substitutions must be received in writing at email@example.com.
Q: News Media
Credentialed members of the news media are welcome to register at a special rate by contacting firstname.lastname@example.org. News media must present credentials to qualify.
Questions: If you have questions or need assistance with the registration process, please contact IDFA at (202) 737-4332 or email@example.com.
Innovative Flavor Contest
This popular competition offers the opportunity for ice cream and frozen dessert makers, as well as flavoring suppliers, to showcase their latest ice cream flavors and novelties.
All conference attendees are invited to submit one entry to compete in each of the three categories:
- Most Innovative Ice Cream Flavor
- Most Innovative Ice Cream Novelty
- Most Innovative Prototype Ice Cream Flavor
Awards will be given for first-, second- and third-place winners in each category, judged by conference attendees, and winners will be featured in an upcoming edition of Dairy Foods magazine.
The deadline for contest submissions was March 22, 2022. Please contact firstname.lastname@example.org with any questions.
Guidelines for Contest Submissions
- A company representative must register for the Ice Cream Technology Conference to participate.
- Limit of one (1) entry per company, per category.
- Please plan for your product submission to arrive between March 24 and March 28. If your product is received after March 28, we cannot guarantee that your entry will be included in the contest.
- Please send the equivalent of at least one (1) gallon of ice cream per category entry. For ice cream novelties, please send at least twenty-four (24) pieces for each entry.
- The ice cream MUST be in an unmarked container, except for the lid.
- Novelties should use plain wrappers, if possible. The lid or the outside of the novelty box MUST have the company name and the flavor.
- Be sure to pack the shipment well, wrapping each container in bubble wrap or paper to help protect it from damage during the extreme cold temperature of the dry ice.
- The box MUST be clearly marked "Must Be Kept Frozen" and "IDFA Ice Cream Contest".
- A shipping label will be provided – please complete and attach the label to your shipped box(es).
- Once the product is shipped, email email@example.com with the information below. If you do not email the required information, we cannot guarantee that your entry will be included in the contest.
- Tracking number
- Arrival date
- Submission name and product type
- Company contact attending the conference
The Ice Cream Technology Conference delivers high value and an opportunity to engage with more top-level decision makers than ever before — including executives, plant managers, regulatory compliance personnel, product development specialists, research and development professionals, quality assurance staff, plant engineers, and operations personnel.
Sponsorship is one of the best ways to brand your organization as a thought-leader and to highlight your commitment to advancing the dairy industry. IDFA offers a variety of sponsorship opportunities.