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.
|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
Speaker: <b>Christine Bunting,</b> Senior Director of Food Applications, Perfect Day </br>
|10:15am - 10:45am||
|10:45am - 11:30am||Ice Cream Tech: Concurrent Session|
|10:45am - 11:30am||
Concurrent Session: Global and Micro Trends Shaping Innovation in Cultured Dairy
During the pandemic, much of our attention has been centered around supply. The lower number of launches in the last two years compared to pre-pandemic years shows the sacrifices made in terms of new product innovation. As we draw closer to the eventual end of this era, more companies will resume launching new, innovative products. Now is a great time to consider what your next product will be. At Chr. Hansen, we have been paying close attention to consumer and processor behaviors – gathering insights from all over the world. In this talk, we will be looking at some of the global trends we’ve identified that may draw inspiration for your own brand. </br>Speaker: <b> Erika Gayhart,</b> Associate Marketing Manager – Food Cultures & Enzymes, Chr. Hansen, Inc.</br>
|11:30am - 12:15pm||Ice Cream Tech: Concurrent Session|
|11:30am - 12:15pm||
Concurrent Session: Unlocking Nature’s Capabilities to Provide Extended Freshness in Mild Yogurt with Bioprotective Cultures
Consumers want a great sensory experience and expect fresh fermented products to deliver consistent taste, texture, and freshness through to the end of shelf-life, all while reducing food waste and maintaining a clean ingredient list. At IFF, we have developed innovative starter cultures that combine a toolbox for premium texture modulation with game-changing full control of post-acidification. We associate these starters with bioprotective cultures chosen for their limited impact on post-acidification and good antifungal activity. Through examples, we will illustrate how you could re-imagine yogurt recipes and yogurt production processes to reduce waste, expand distribution reach, and deliver a premium taste experience with an expanded shelf-life while reinforcing the healthy image of yogurt. </br>Speaker: <b> Manon Duquenne,</b> Sr. Application Specialist, Cultures & Dairy Enzymes for Dairy, Cheese, and Plant-Based Alternatives, IFF Health and Biosciences </br>
|12:15pm - 1:30pm||
|1:30pm - 2:15pm||Ice Cream Tech: Concurrent Session|
|1:30pm - 2:15pm||
Concurrent Session: Better for All: Creating Future Culture Linked to Functional Foods and Sustainability
In a relatively-post pandemic world, consumer needs have shifted as their behaviors and actions are reprioritized and reorganized. While the larger consumer motivations remain consistent year over year, certain needs have taken precedence -from health and lifestyle to tastes and sustainability – dominating consumers’ purchase and consumption behavior. In “Better for All”, Kerry’s dairy experts will bring to life how evolving consumer motivations are creating untapped opportunities in the yogurt &cultured categories and will address these through practical application demonstrations and solutions. This session will take you on a journey of consumer motivations and developer needs to create products for the future. Join us to discover how the dairy industry can address the unmet needs of consumers’ rapidly evolving expectations while delivering craveable, functional and sustainable taste experiences. </br>Speakers: <b> Annika Day,</b> Dairy & Plant-based Dairy Strategic Marketing Lead, Kerry </br> <b> Nathan Pratt, Ph.D., RD,</b> Nutrition Scientist, Kerry </br>
|2:15pm - 3:00pm||
Concurrent Session: Advances in Clean Label Yogurt Textural and Stabilization Solutions
Consumer trends are continuing to drive movements such as organic, clean label, “free from” and non-GMO formulations, as interests in the type and source of ingredients used in popular food and beverage products continues to shift. Advances in clean label texture solutions now allow yogurt manufacturers opportunities to maintain the eating experience consumers expect in yogurts and plant-based yogurt alternatives without sacrificing the functionality that traditional ingredients, such as gelatin and modified food starch, deliver. Replacing lost functionality and stability requires a deep technical understanding and tailored approach. In this session, food scientists from Tate & Lyle will present the common texture challenges associated with producing clean label yogurts, and then demonstrate ways to overcome with formula recommendations to ensure a high-quality finished yogurt product. Our team will also review sensory analysis, specifically Qualitative Descriptive Analysis comparisons of some market leading yogurts and yogurt alternatives compared to similar formulas using clean label texture ingredients. To finish our educational session, Tate & Lyle will provide clean label yogurt prototypes for tasting. Attendees will leave this session with viable options and recommendations to produce consumer-friendly, clean label yogurts that deliver on flavor, quality, and texture. </br>Speakers: <b> Mark Robert, </b>North American Director of Dairy Innovation, Tate & Lyle </br>
|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||Ice Cream Tech: Concurrent Session|
|3:30pm - 4:15pm||
Concurrent Session: Food Safety Considerations for Cultured, Plant- and Cellular-Based
Cultured dairy products manufactured under the Pasteurized Milk Ordinance have a long history of safety. This is due to the use of pasteurized milk, robust acid production, controlled cooling and storage, and environmental controls to prevent recontamination. While plant-based analogs mimic dairy in functionality, there are differences that may affect safety. Plants logically have different background microbial populations than dairy, thermal inactivation rates may vary between the various matrices, and differences in fermentable carbohydrate source may result in slower acid production depending on the starter culture and conditions used. Little research has been conducted to validate conditions that will yield equivalent safety. This presentation will outline considerations that need to be addressed to provide comparable safety for dairy and plant-based cultured products. </br>Speaker: <b> Kathleen Glass, Ph.D.,</b> Associate Director, Food Research Insititute, University of Wisconsin </br>
|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: Approaches to Solving Texture and Formulation Challenges in Cultured Dairy Alternatives
Consumer demand for fermented dairy alternatives such as yogurt and sour cream alternatives continues to rise each year. Delivering on the texture of these products is critical to ensuring consumers will be repeat purchasers of the product. Consumers are also increasing their expectations of these products to be formulated with a significant source of protein that is similar to the traditional dairy equivalent. However, formulating these products with added plant protein is challenging due to issues that arise with texture and other performance characteristics. These products suffer from a several challenges in the texture including powderiness in vegan yogurt, melt resistance in vegan sour cream, and spreadability in vegan cream cheese. In this presentation, the specific challenges will be described and addressed in detail and solutions will be brought forth and explored. The broader impact of this session is that the viewers will be enabled to formulate higher quality plant-based dairy alternative and incorporate plant-based protein into them, which is currently lacking in the market in many cases. This will help to drive further growth of the plant-based eating movement and facilitate the use of plant-based protein into these products. </br>Speaker: <b> Bénédicte Coudé,</b> Principal Technologist – Global Dairy Applications, Ingredion, Inc. </br>
|11:00am - 11:45am||Ice Cream Tech: Concurrent Session|
|11:45am - 12:30pm||
Concurrent Session: Process Optimization of Shear Sensitive Products Such as Greek Yogurts
Texturized, shear sensitive products like yogurts require gentle processing to preserve the texture developed during the maturation of the white mass. Texture breakdown through the process is not really suitable, and has to be compensated by more expensive texturizing agents incorporated into the recipe. Texture breakdown cannot be avoided by processing the white mass through pipes, elbows, mixing elements. Texture loss can be drastic when using measuring instruments generating severe flow restrictions. It can be minimized, however, by selecting more appropriate instrumentation. Some examples of process optimization will be presented, showing how to continuously monitor the white mass texture without reducing it and how to meter white mass and fruits before packaging, while preserving the product integrity. </br>Speaker: <b>Olivier Réglat, Ph.D.,</b> Food and Beverage Industry Manager, Krohne, Inc. </br>
|11:45am - 12:30pm||Ice Cream Tech: Concurrent Session|
|12:30pm - 1:30pm||
Lunch & Awards Presentation
|1:30pm - 2:15pm||Ice Cream Tech: Concurrent Session|
|1:30pm - 2:15pm||
Concurrent Session: New FDA Yogurt Standard of Identity and Update on FDA Standards Modernization
Modernization of FDA’s dairy food standards of identity is a long-standing priority for IDFA; however, progress to-date has been slow and, at times, disappointing for the dairy industry. In this session, learn why modernization is so important and take a deep dive into FDA’s recently finalized yogurt standard to understand its impact and what IDFA is doing to ensure it is revised to reflect current industry practices and modernized to meeting consumer expectations. </br>Speakers: <b> John Allan,</b> Vice President of Regulatory Affairs & International Standards, International Dairy Foods Association </br> <b> Sharon Balhorn,</b> Food Safety and Quality, Product Manager, General Mills, Inc. </br> <b> Matthew Graziose, Ph.D.,</b> Director, Regulatory Compliance, Chobani Inc. </br>
|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>
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Click here for program PDF.
Vice President, Regulatory Affairs and International Standards
Food Safety and Quality, Product Manager, General Mills, Inc.
Senior Director of Food Applications, Perfect Day
Principal Technologist – Global Dairy Applications, Ingredion, Inc.
Dairy & Plant-Based Dairy Strategic Marketing Lead, Kerry
Sr. Application Specialist, Cultures & Dairy Enzymes for Dairy, Cheese, and Plant-Based Alternatives, IFF Health and Biosciences
Associate Marketing Manager – Food Cultures & Enzymes, Chr. Hansen, Inc.
Kathleen Glass, Ph.D.
Associate Director, Food Research Insititute, University of Wisconsin
Matthew Graziose, Ph.D.
Director, Regulatory Compliance, Chobani Inc.
Senior Expert, McKinsey & Company
Beth Johnson, MS, RD
CEO and Founder, Food Directions
Partner, McKinsey & Company
Nathan Pratt, Ph.D., RD
Nutrition Scientist, Kerry
North American Director of Dairy Innovation, Tate & Lyle
Olivier Réglat, Ph.D.
Food and Beverage Industry Manager, Krohne, Inc.
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 conference will showcase the most recent developments in the science of fermented dairy products, 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.
IDFA invites you to submit a proposal for a presentation or panel discussion for the Yogurt & Cultured Innovation Conference program.
Areas of interest for proposals include, but are not limited to:
- Consumer trends, retail sales and product marketing data;
- Quality and nutrition enhancement of cultured dairy products;
- Use of pre- and probiotics to deliver added value to consumers;
- Innovations in processing and packaging;
- Original responses to constraints imposed by government standards/regulations (e.g., standards of identity)
- 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 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 email@example.com 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 firstname.lastname@example.org.
Q: News Media
Credentialed members of the news media are welcome to register at a special rate by contacting email@example.com. 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 firstname.lastname@example.org.
Innovative Product Contest
This competition offers the opportunity for dairy processors, as well as flavoring suppliers, to showcase their latest cultured dairy products (cultured milk, yogurt, sour cream, cottage cheese, dip) and flavors.
All conference attendees are invited to submit one entry to compete in each of the two categories:
- Most Innovative Cultured Dairy Product
- Most Innovative Cultured Dairy Prototype Flavor
An award will be given for first place winners in each category, judged by conference attendees, and will be featured in an upcoming edition of Dairy Foods magazine.
The deadline for contest submissions was March 22, 2022. Please contact email@example.com with any questions.
Guidelines for Contest Submissions
- A company representative must register for the Yogurt & Cultured Innovation 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 enough product so that 200 individuals may sample the submission. For example, if your product is a 6-10 oz. container, send 40 containers; if it is a 16-32 oz. container, send 20 containers.
- If the cultured dairy product is submitted in the original retail containers, the product will be placed in individual portion cups for the contest.
- 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 Refrigerated" and "IDFA Product Contest".
- A shipping label will be provided – Please complete and attach the label to your shipped box(es).
- Once the product is shipped, email firstname.lastname@example.org 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 Yogurt & Cultured Innovation 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.
Please contact email@example.com for more information.