× 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.

× Amy Vodraska
Amy Vodraska
Associate Publisher
Dairy Foods Magazine


Amy Vodraska is Associate Publisher of Dairy Foods Magazine.

× Vikrant Dutta, PhD
Vikrant Dutta, PhD
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.

× Mirjana Curic-Bawden, PhD
Mirjana Curic-Bawden, PhD
Principal Scientist
Christian Hansen, Inc.


Dr. Mirjana Curic-Bawden is a Principal scientist at Chr. Hansen Inc. in Milwaukee.

Mirjana has more than 30 years of experience, of which 25 years as a scientist is with Chr. Hansen in Denmark and US. She holds a Ph.D. degree in Biotechnology from the Danish Technical University, with emphasis on microbial physiology and metabolism of lactic acid bacteria. She has global perspective and extensive experience in development and application of thermophilic, mesophilic cultures, and probiotics in fermented dairy and plant-based products.

Mirjana has been regular speaker at the Cultured Dairy Short courses at CDR Madison, Penn State University, and Cornell University, as well as at the IDFA Cultured Dairy Conferences from 2006-2016. She is also a frequent contributor to trade magazines on topics related to yogurt cultures and probiotics.

× Hari Meletharayil, PhD
Hari Meletharayil, PhD
Vice President, Product Research
National Dairy Council/Dairy Management Inc.


As Vice President of Product Research at Dairy Management Inc., Hari leads various product research programs in cheese , fermented products and dairy beverages. Hari also coordinates activities across the different dairy centers and application labs that are a part of the nationally coordinated network of technical centers to drive dairy innovation and sales on behalf of America’s dairy farmers.

Hari has more than 16 years of experience in academia and industry, most recently at PepsiCo leading beverage innovation efforts. He also has experiences with Nestle and the National Dairy Development Board in India.

Hari received his B.S. in dairy technology followed by his M.S in Dairy chemistry from National Dairy Research Institute, Karnal, India. He has a Ph.D. in dairy manufacturing from South Dakota State University.

× Craig Sherwin, PhD, CFS
Craig Sherwin, PhD, CFS
Technical Services Manager, Food & Beverage
Novozymes


Dr. Sherwin is Technical Services Manager at Novozymes, leading business, research and strategy for North America in dairy and protein enzyme applications. Prior, he led applications research at Agropur and at General Mills. He studied Food Science at N.C. State University and University of Minnesota, and post-doctorate at the University of Wisconsin for Kellogg. He has pursued numerous volunteer leadership activities including the US-International Dairy Federation and the Institute of Food Technologists (IFT) Board of Directors. In his career, he has been an active promoter of open innovation and collaboration as well as food science education.

× Cherie Stancik, PhD
Cherie Stancik, PhD
Director, Technology for Consumer Goods
Noluma


Dr. Stancik leads Technology Development for Noluma in the Newark, Delaware research center. Over her career in chemical innovation, her roles have allowed her to address technical challenges in a range of consumer and industrial products including cosmetics, personal care products, dielectric materials, engineering polymers, automotive coatings, titanium dioxide pigments, architectural coatings, and food packaging materials. In addition to her current position, Stancik has held positions in technology development DuPont Titanium Technologies (DeLisle, MS), DuPont Performance Polymers (Wilmington, DE), DuPont Central Research (Wilmington, DE), Procter & Gamble Skin Care Division (Cincinnati, OH), and Procter & Gamble Cosmetics Division (Hunt Valley, MD). Through her experiences, Stancik has built a diverse skill set including innovation portfolio development, intellectual property strategy design, data visualization & analysis, project management, and quality control assurance for chemical manufacturing. Stancik earned a B.S. in Chemistry from the University of Illinois (Urbana Champaign, IL) and M.S. & Ph.D. degrees in Chemical Engineering from Stanford University (Stanford, CA). She is six sigma black belt certified, a named inventor on numerous patents, and has authored several scientific papers.

× Chris O’Grady
Chris O’Grady
Business Director for North America
Noluma


CPG sales and business development executive focused on nutritional products and go to market strategies.

× Mary Ellen Sanders, PhD
Mary Ellen Sanders, PhD
Executive Science Officer
International Scientific Association for Probiotics and Prebiotics


At ISAPP, Dr. Sanders works to advance the science of probiotics and prebiotics. She also consults (www.mesanders.com) on scientific substantiation of probiotic claims, product development and safety of probiotics, and works with several non-profit organizations (including the FAO/WHO, USP, ILSI-North America and World Gastroenterology Organisation) to provide objective, evidence-based information on probiotics for consumers and professionals. She has published over 110 peer reviewed publications.

× Elena Vinay, PhD
Elena Vinay, PhD
Research and Development Scientist
Dupont Nutrition & Biosciences


Elena Vinay, Ph.D. Elena earned her Ph.D. in Food Science from the University of Wisconsin-Madison. Her dissertation worked focused on cell physiology of lactic acid bacteria. She studied genetic diversity, and central metabolism in Lactobacillus casei. After graduation, she joined DuPont-Nutrition & Bioscience’s Culture Development Team as a Research Scientist. In her role, Elena, leads efforts for the improvement of dairy starter cultures, such as Lactoccocus lactis and Streptococcus thermophilus strains. Her goal is to deliver robust cultures for the dairy industry, design of new product lines to meet customer needs and application of innovative technology for the study of starter cultures.

× Olivier Réglat, PhD
Olivier Réglat, PhD
Food & Beverage Business Manager
Krohne, Inc.


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

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

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

× C. Mitch Vanover, P.E.
C. Mitch Vanover, P.E.
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.

× Sponsors
Chr. Hansen
Premier Sponsor


Clasen Quality Chocolate
Luncheon


Tetra Pak
Luncheon


Profile Food Ingredients
Onsite Program


Denali Ingredients
Networking Break


Harry Davis & Co.
Lanyards


Pecan Deluxe
Hotel Key Cards


Rhino Foods
WiFi


Dairy Foods Magazine
Innovative Product Contest


making a difference for dairy

Dairy Delivers®: The Economic Impact of Dairy Products
Advocacy: Dairy Counts
Knowledge Center
Risk Gap Analysis by Berrian
FDA Milk Safety Memoranda
Trade Toolkit - a Resource for the U.S. Dairy Industry
Tariff Schedules
State Legislative Affairs
Buyers' Guide

                                                                                               
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ICT 2020
2020
  • Overview
  • Agenda
  • Contest
  • Hotel
  • Speakers
  • Sponsorship
  • Register Now

  • IDFA’s Yogurt & Cultured Innovation Conference is a dynamic, information-rich meeting focused exclusively on the information that yogurt and cultured dairy product professionals need. Learn about the most recent developments in the category and be inspired by new ideas as you network with industry peers and respected experts. Find out what’s new in ingredients, cultures, processing technology and packaging. Plus, experience new ingredients and products presented during the Innovative Product Contest.

    Who Should Attend?
    All professionals in the yogurt and cultured dairy products field — including executives, marketers, plant operations, research and development, and quality assurance staff — will gain new insights, ideas and solutions by attending the conference. Suppliers to the industry are also encouraged to attend.


    Sponsors
    (VIEW ALL SPONSORS)
    1. Chr. Hansen
    2. Clasen Quality Chocolate
    3. Tetra Pak
    4. Profile Food Ingredients
    5. Denali Ingredients
    6. Harry Davis & Co.
    7. Pecan Deluxe
    8. Rhino Foods
    9. Dairy Foods Magazine


    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
    8:00 – 8:30 a.m. 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: 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
    Sponsored By:
    Denali Ingredients
    10:45 – 11:30 a.m. Innovations in Packaging: Attributes to Set Your Products Apart
    11:30 a.m. – 12:15 p.m. Natural Solutions for Reducing Sugar
    Consumers are increasingly focusing on sugar content and are looking for healthy and natural products that taste great. At the same time, health organizations, governments and retailers are setting objectives to reduce sugar and added sugar in foods. This session will describe natural solutions which manufacturers of cultured dairy products can use to achieve their goals.
    Speaker:
    Mirjana Curic-Bawden, PhDMirjana Curic-Bawden, PhD
    Principal Scientist
    Christian Hansen, Inc.
     
    12:15 p.m. – 1:30 p.m. 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. Dairy Protein Ingredients for Fermented Product Innovations - Chemistry and Processing Implications
    Focusing on dairy protein ingredients used for yogurt/fermented product manufacture (conventional and high protein), this presentation will delve into the chemistry and process implications in recipes incorporating these ingredients and offer insights into some of the common formulation problems encountered.
    Speaker:
    Hari Meletharayil, PhDHari Meletharayil, Ph.D.
    Vice President, Product Research
    National Dairy Council/Dairy Management Inc.
    2:15 – 3:00 p.m. In-Situ Enhancement of Drinkable Yogurts and Other Cultured Dairy Beverages Using a Gos-Generating Enzyme
    This session will highlight a new beta-galactosidase enzyme that can be used to efficiently convert lactose into galacto-oligosaccharide dietary fiber at the relatively lower lactose levels inherent to fluid milk. This innovation enables previously out-of-reach clean-label product concepts such as a simultaneously reduced sugar and added fiber super-milks or prebiotic cultured beverages while avoiding the addition of inulin or GOS syrup ingredients. Enzyme performance studies, product concepts and validation studies will be shared to equip dairy product developers with the science they need to launch breakthrough dairy innovations to the marketplace.
    Speaker:
    Craig Sherwin, PhD, CFSCraig Sherwin, Ph.D., CFS
    Technical Services Manager, Food & Beverage
    Novozymes
    3:00 – 3:15 p.m. Networking Break
    3:15 – 4:15 p.m. Yogurt and Cultured Products 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.
    4:15 – 5:00 p.m. Limiting Light Damage to Cultured Products
    Light exposure to dairy products has long been recognized as an issue leading to decline of product quality and nutrient content. Scientific research has explored the impact of light on dairy illustrating the decline of nutrients including riboflavin, vitamins A and D. Here we present an approach to mitigate the impacts of light and maintain the quality, freshness and nutrient content of yogurt.
    Speaker:
    Cherie Stancik, PhDCherie Stancik, Ph.D.
    Director, Technology for Consumer Goods
    Noluma
     
    Chris O’GradyChris O’Grady
    Business Director for North America
    Noluma
    5:30 – 7:00 p.m. Networking Reception
    Wednesday, April 1
    7:45 – 8:15 a.m. Networking Breakfast
    8:15 – 8:45 a.m. Presentation of Innovative Cultured Products Competition Awards
    Be there when Dairy Foods magazine announces the winners of the Innovative Cultured Products Competition. You won’t want to miss it!
    Master of Ceremonies:
    Amy VodraskaAmy Vodraska
    Associate Publisher
    Dairy Foods Magazine
    8:45 – 9:30 a.m. 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.
    Speaker:
    C. Mitch Vanover, P.E.C. Mitch Vanover, P.E.
    Automation Manager
    Hixson
    9:30 – 10:15 a.m. 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.
    Speaker:
    Vikrant Dutta, PhDVikrant Dutta, Ph.D.
    Senior Staff Scientist, North America
    BioMerieux Inc.
    10:15 – 10:45 a.m. Networking Break
    10:45 – 11:30 a.m. Probiotics: Where Can the Evidence Lead You?
    Over 70% of the $44 billion global retail market for probiotic products comes from sales of probiotic-containing yogurts. Dr. Sanders will discuss the current evidence for health benefits of probiotics and other emerging issues such as adequate intake of live microbes, product claims, postbiotics, safety, and taxonomy changes for key probiotic microbes.
    Speakers:
    Mary Ellen Sanders, PhDMary Ellen Sanders, Ph.D.
    Executive Science Officer
    International Scientific Association for Probiotics and Prebiotics
    11:30 a.m. – 12:15 p.m. Advancements in Starter Technology and Functional Benefits in Yogurt
    In this presentation, we will focus on recent advancements in starter culture development for yogurt production. Topics include an overview of current trends in the market, the challenges these trends represent to the design of starter cultures, and the technology and innovation available for the improvement of dairy starter cultures. We will present selected examples of strain development (e.g., bacteriophage resistance, natural texture and flavor, strain safety) to highlight recent advancements and the current state of yogurt starter culture development.
    Speaker:
    Elena Vinay, PhDElena Vinay, Ph.D.
    Research and Development Scientist
    Dupont Nutrition & Biosciences
    12:15 – 1:15 p.m. Networking Luncheon
    Sponsored By:
    Clasen Quality Chocolate
    1:15 – 2:00 p.m. Flavor Innovations
    2:00 – 2:30 p.m. Process Optimization of Shear Sensitive Products
    Texturized, shear sensitive products like yogurts require gentle processing in order to preserve the texture developed during the maturation of the white mass. Texture breakdown needs to be compensated by adding expensive texturizing agents into the recipe. Texture breakdown often cannot be avoided when processing the white mass through pipes, elbows, and mixing elements, but understanding the impact of inline measuring devices on texture loss can help prevent further degradation.
    Speaker:
    Olivier Réglat, PhDOlivier Réglat, Ph.D.
    Food & Beverage Business Manager
    Krohne, Inc.
    2:30 – 2:45 p.m. Networking Break
    2:45 – 3:15 p.m. Grade “A” Regulatory Updates for Yogurt and Cultured Products
    Attendees will hear updates from IDFA regulatory staff regarding recent actions by the National Conference on Interstate Milk Shipments related to Grade “A” milk and milk products, including yogurt, cottage cheese, sour cream and other products. Updates will include the latest on the Food and Drug Administration’s revised Standard of Identity for Yogurt, which is due to be released soon; what changes might be coming to drug residue testing requirements in the Pasteurized Milk Ordinance; and other hot topics.
    Speaker:
    John AllanJohn Allan
    Vice President, Regulatory Affairs and International Standards
    International Dairy Foods Association
    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 14th
    Regular
    After Feb 14th
    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 Yogurt & Cultured Innovation 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 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.

    Conference attendees are invited to send one entry to compete in each of the categories for this innovative contest:

    • Most Innovative Cultured Dairy Product (currently in the market)
    • Most Innovative Cultured Dairy Prototype 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.

    Sponsored by:
    contest1
    contest3
    contest2

    Are you looking for a way to showcase your products and services to industry professionals? Sponsorship of the Yogurt & Cultured Innovation Conference is a great way to reach professionals in the yogurt and cultured dairy products field — including executives, marketers, plant operations, research and development, and quality assurance staff.

    In 2020, the Yogurt & Cultured Innovation Conference will be co-located with IDFA's Ice Cream Technology 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 reception, to meal functions and coffee breaks, to WiFi and conference materials. There is also an opportunity to be an exhibitor, complete with an exhibit table in a highly trafficked area. Don’t miss this opportunity to put your brand in front of the movers and shakers of the industry!



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



    Sponsors
    (VIEW ALL SPONSORS)
    1. Chr. Hansen
    2. Clasen Quality Chocolate
    3. Tetra Pak
    4. Profile Food Ingredients
    5. Denali Ingredients
    6. Harry Davis & Co.
    7. Pecan Deluxe
    8. Rhino Foods
    9. Dairy Foods Magazine


    Sponsorship Opportunities (DOWNLOAD THE SPONSORSHIP PROSPECTUS)
    Yogurt & Cultured Innovation 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
    Yogurt & Cultured Innovation Conference + Ice Cream Technology 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
    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
    Mirjana Curic-Bawden, PhD
    Mirjana Curic-Bawden, PhD
    Principal Scientist, Christian Hansen, Inc.

    Dr. Mirjana Curic-Bawden is a Principal scientist at Chr. Hansen Inc. in Milwaukee. Mirjana has more than 30 years...    MORE
    Vikrant Dutta, PhD
    Vikrant Dutta, PhD
    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...    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
    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
    Hari Meletharayil, PhD
    Hari Meletharayil, PhD
    Vice President, Product Research, National Dairy Council/Dairy Management Inc.

    As Vice President of Product Research at Dairy Management Inc., Hari leads various product...    MORE
    Chris O’Grady
    Chris O’Grady
    Business Director for North America, Noluma

    CPG sales and business development executive focused on nutritional products and go...    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
    Olivier Réglat, PhD
    Olivier Réglat, PhD
    Food & Beverage Business Manager, Krohne, Inc.

    Dr. Réglat obtained a Ph. D. in chemical engineering from the École Polytechnique de Montréal...    MORE
    Mary Ellen Sanders, PhD
    Mary Ellen Sanders, PhD
    Executive Science Officer, International Scientific Association for Probiotics and Prebiotics

    At ISAPP, Dr. Sanders works to advance the science of probiotics and prebiotics. She...    MORE
    Craig Sherwin, PhD, CFS
    Craig Sherwin, PhD, CFS
    Technical Services Manager, Food & Beverage, Novozymes

    Dr. Sherwin is Technical Services Manager at Novozymes, leading business, research and strategy for North America...    MORE
    Cherie Stancik, PhD
    Cherie Stancik, PhD
    Director, Technology for Consumer Goods, Noluma

    Dr. Stancik leads Technology Development for Noluma in the Newark, Delaware...    MORE
    C. Mitch Vanover, P.E.
    C. Mitch Vanover, P.E.
    Automation Manager, Hixson

    In his role as Manager of Hixson’s Automation Department, Mitch Vanover leads...    MORE
    Elena Vinay, PhD
    Elena Vinay, PhD
    Research and Development Scientist, Dupont Nutrition & Biosciences

    Elena Vinay, Ph.D. Elena earned her Ph.D. in Food Science from the University of...    MORE
    Amy Vodraska
    Amy Vodraska
    Associate Publisher, Dairy Foods Magazine

    Amy Vodraska is Associate Publisher of Dairy Foods Magazine...    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 Yogurt & Cultured Innovation Conference or for a joint session with IDFA's Ice Cream Technology Conference.

    This conference will showcase the most recent developments in the science of dairy cultures, processing and packaging technologies, as well as look at new products entering the market. Industry peers and experts will empower attendees with fresh new ideas to help their companies grow and prosper.

    Areas of interest for proposals are:

    • Consumer trends, retail sales and product marketing data;
    • Quality and nutrition enhancement of cultured dairy products;
    • Innovations in processing and packaging;
    • Novel ingredients, cultures, flavoring and sweeteners for the dairy industry; and
    • Efficiency, cost-saving ideas and sustainability improvements for processing, packaging and distribution.

    Please complete the submission form below by November 15, 2019. IDFA will contact you if your proposal is accepted.


    Call for Proposals

    Proposal For






    Presenter




    Contact (if different than presenter)