× 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.

× Sponsors
Chr. Hansen
Premier Sponsor


Dairy Foods Magazine
Innovative Product Contest


making a difference for dairy
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ICT 2020
2020
  • Overview
  • Call for Proposals
  • Contest
  • Hotel
  • 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. 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, April 16
    7:30 AM 7:30 - 8:30 AM
    Networking Breakfast
    Location: Vinoy Grand Ballroom Foyer
    Sponsored by:
    8:30 AM 8:30 - 8:45 AM
    Welcome Remarks
    Location: Vinoy Grand Ballroom
    Speaker:
    Cary Frye, Senior Vice President, Regulatory Affairs, International Dairy Foods Association
    8:45 AM 8:45 - 9:30 AM
    Resilience and Growth: Perspectives from McKinsey & Company
    Location: Vinoy Grand Ballroom
    In a world where consumer preferences change rapidly, where volatility impacts margins along the value chain, where new trade barriers are erected, how can the U.S. dairy and ice cream industry meet future challenges and be positioned for growth over the next few decades? Get in-depth answers from McKinsey’s latest research unveiled at IDFA’s Dairy Forum 2019.
    Speaker:
    Christina Adams, Associate Partner, McKinsey & Company

    9:30 AM 9:30 - 10:15 AM
    FSMA Rules on Mitigation Strategies to Protect Food Against Intentional Adulteration
    Location: Vinoy Grand Ballroom
    The first compliance date for the Intentional Adulteration (IA) rule is coming out this summer. Now is the time to learn the key requirements of the IA rule and guidance FDA has provided for developing and implementing food defense plans. This session will also discuss the training requirements in the rule, FDA’s inspection and implementation plans, and industry approaches to compliance.
    Speaker:
    Elizabeth Fawell, Partner, Hogan Lovells US, LLP

    10:15 AM 10:15 - 10:45 AM
    Networking Break 
    Location: Vinoy Grand Ballroom Foyer
    Sponsored by:
    10:45 AM 10:45 - 11:30 AM
    Why Are Consumers Craving Plant-based Diets?
    Location: Vinoy Grand Ballroom
    Just looking at market trend data and the supermarket shelves shows consumers are demanding plant-based alternatives to dairy products. We will explore what is driving this demand and the emotional and social forces influencing this food and diet choice. How can the ice cream industry understand and leverage this changing landscape of vegan and flexitarian diets?
    Speaker:
    Janet Helm, MS, RDN, Chief Food and Nutrition Strategist, Weber Shandwick

    11:30 AM 11:30 AM - 12:15 PM
    Control of Listeria in Ice Cream Manufacturing
    Location: Vinoy Grand Ballroom
    Leading Academic Dr. Rankin will review recent food-borne illnesses associated with frozen desserts as well as what root causes existed in such outbreaks. He will also present findings of studies focused on the hygienic design of equipment used in frozen dessert manufacturing. He will also present results of his research involving ice cream containing the pathogen, Listeria monocytogenes.
    Speaker:
    Scott Rankin, Ph.D., Professor and Chair, Food Science, University of Wisconsin-Madison

    12:15 PM 12:15 - 1:30 PM
    Networking Lunch and Roundtable Discussions
    Location: Plaza Ballroom
    We invite you to join colleagues for a lunchtime roundtable discussion where you can network with those who share similar interests or responsibilities and discuss the hottest industry topics. Each roundtable will be hosted by a subject matter expert who will facilitate the discussion. These sessions are designed to encourage you to exchange experiences and insights with colleagues. Additional lunch tables will be available for those who prefer to network informally.
    1:30 PM 1:30 - 2:00 PM
    NEW SESSION – HOT TOPIC: FDA Policy and Pathway for Cannabidiol (CBD) in Foods
    Location: Vinoy Grand Ballroom 
    Cannabidiol (CBD) is a naturally occurring compound found in the resinous flower of cannabis, a plant with history as a medicine going back thousands of years. Today, the therapeutic properties of CBD are being tested and confirmed by scientists and doctors around the world. Learn about the hurdles of current regulations as CBD is already approved as a drug for epilepsy which means the compound can’t be added to food. Hear FDA’s new details about plans to pursue alternative pathways for CBD regulation and how to regulate CBD derived from hemp, which was legalized as part of the 2018 Farm Bill.
    Speaker:
    Elizabeth Fawell, Partner, Hogan Lovells US, LLP

    2:00 PM 2:00 - 3:15 PM
    Innovative Ice Cream Flavor Competition, Part I — Most Innovative Flavor and Most Innovative Novelty
    Location: Mezzanine Terrace
    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.

    In this session, attendees will judge samples for the Most Innovative Ice Cream Flavor and the Most Innovative Ice Cream Novelty Product currently in the market. Awards will be given for first, second and third place in each category. Winners will be featured in an upcoming edition of Dairy Foods magazine.

    All attendees are invited to send one entry to compete in each of the three categories for this delicious contest. To submit an entry, please complete the contest entry form.
    3:15 PM 3:15 - 3:30 PM
    Networking Break 
    Location: Vinoy Grand Ballroom Foyer
    3:30 PM 3:30 - 4:15 PM 
    Dairy Explores the Use of Blockchain Technology
    Location: Vinoy Grand Ballroom
    As consumers today want to know where their food comes from, companies across the globe including the largest U.S. farmer family owned co-op, Dairy Farmers of America, are increasingly embracing blockchain technology. Learn from the company helping the largest U.S. dairy co-op how farmers and manufacturing plants are launching a pilot to explore this new technology for tracing food and ingredients.
    Speaker:
    Ami Patel, Director, Product Strategy, Ripe.io

    4:15 PM 4:15 - 5:00 PM 
    Innovative Ice Cream Flavor Competition, Part II Most Innovative Prototype Flavor
    Location: Mezzanine Terrace
    Part II of this year’s Innovative Ice Cream Flavor Competition is devoted to the Prototype Ice Cream Flavor category. These 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 own creation, and see how it rates! Awards will be given for first, second and third place, as judged by conference attendees.

    All attendees are invited to send one entry to compete in each of the three categories for this delicious contest. To submit an entry, please complete the contest entry form.
    5:30 PM 5:30 - 7:00 PM 
    Networking Reception
    Location:Tea Garden Patio Sponsored by:
    Wednesday, April 17
    7:15 AM 7:15 - 8:15 AM
    Networking Breakfast
    Location: Vinoy Grand Ballroom Foyer
    8:15 AM 8:15 - 8:45 AM
    Presentation of Innovative Ice Cream Flavor Competition Awards
    Location: Vinoy Grand Ballroom
    The votes are cast, and the competitors have been anxiously awaiting the results. Be there to see the winners claim their new titles as Ice Cream Flavor innovators!
    Speaker:
    Kathie Canning, Editor-in-chief, Dairy Foods magazine



    Sponsored by
    :

    8:45 AM 8:45 - 9:15 AM
    American Appetite for Artisanal Ice Creams 
    Location: Vinoy Grand Ballroom
    Learn how to be nimble, creative and successful from Salt & Straw, an artisanal ice cream company. In her role at the OSU Food Innovation Center, Sarah Masoni has helped hundreds of food companies launch innovative new products and exciting flavors. Salt & Straw was one of those shining stars. You can learn what it takes to start an artisanal ice cream company and the secrets to their flavors during a conversation with Sarah and Tyler.
    Speakers:
    Tyler Malek, Co-Founder and Head Ice Cream Developer, Salt & Straw Ice Cream



    Sarah Masoni, Director of Process and Product Development, Food Innovation Center, Oregon State University
    9:15 AM 9:15 - 10:15 AM
    Challenges and Strategies for Formulating Plant-based Frozen Desserts
    Location: Vinoy Grand Ballroom
    When it comes to formulating plant-based frozen desserts, half the battle is knowing which ingredients are available and the thought process behind adjusting formulations around those ingredients. An overview of plant-based ingredients and their potential impact on mix balancing due to compositional differences will be presented that will provide helpful suggestions for screening plant-based ingredients. We will showcase samples that are real cause-and-effect examples of key formula manipulations to explore in ice cream base development.
    Speaker:
    Caleb Wagner, Food Technologist, Agropur Ingredients

    10:15 AM 10:15 - 10:45 AM
    Networking Break
    Location: Vinoy Grand Ballroom Foyer
    10:45 AM 10:45 - 11:30 AM
    A Look at Ice Cream and Frozen Dessert Trends – Driven by Innovation, Sustained by Proven Sellers
    Location: Vinoy Grand Ballroom
    Nielsen based market research provides rich insights into consumer behaviors. This session will take a high-level view of the current demanding food and retail environment and then a deeper dive into the ice cream and frozen dessert category. Looking into the mind of consumers you will find out what may be the next trend.
    Speaker:
    Jon Vander Woude, Vice President of Marketing, Denali Ingredients

    11:30 AM 11:30 AM - 12:15 PM
    Milk, Semi Sweet or Dark: What is Your Chocolate Ice Cream Preference?
    Location: Vinoy Grand Ballroom
    A leading flavor company will share insights from a new study on the current chocolate ice cream landscape in the U.S. Their research looks at twenty-five chocolate ice cream market products that have been flavor profiled and clustering analysis has revealed that there are three major flavor segments in the US market place: milk, semi-sweet, and dark chocolate.
    Speaker:
    Karen Garcia, Senior Sensory Specialist, Symrise, Inc.

    12:15 PM 12:15 - 1:15 PM
    Luncheon
    Location: Mezzanine Terrace
    1:15 PM
     
    1:15 - 2:00 PM
    The Role of Food Standards in Protecting Supply Chain Integrity
    Location: Vinoy Grand Ballroom
    Food supply chains are becoming increasingly complex, creating multiple opportunities to damage the integrity of the food supply, either intentionally or unintentionally. Supply chains that involve high-value ingredients, such as those used in premium ice cream and innovative products are particularly vulnerable. For food ingredients, protection relies on being able to demonstrate that each ingredient has the appropriate composition as defined by standards that include descriptions of the necessary identity, purity, maximum levels of contaminants, and absence of adulterants. Ingredient standards are a resource that makes it possible for all participants in the supply chain to align expectations and communicate on an equal basis. Learn the importance of food ingredient standards and show how they are developed for the Food Chemicals Codex.
    Speaker:
    Steven Gendel, Ph.D., Senior Director, Food Science, Food Chemicals Codex, US Pharmacopeia

    2:00 PM 2:00 - 2:45 PM
    Regulatory Update
    Location: Vinoy Grand Ballroom
    IDFA’s regulatory team will provide you with an overview of the new regulations and pending policies that could impact your business. We will cover the FDA’s Nutrition Innovation Strategy’s impact on labeling and standards for dairy and plant-based products and also review details of USDA’s Bioengineered Food Disclosure Standard. Compliance with FDA’s preventive controls and intentional adulteration rules will also be highlighted.
    Speakers:
    Cary Frye, Senior Vice President, Regulatory Affairs, International Dairy Foods Association



    John Allan, Vice President, Regulatory Affairs and International Standards, International Dairy Foods Association




    Michelle Matto, RDN, Principal, AM Food & Nutrition

    2:45 PM 2:45 - 3:00 PM
    Networking Break
    Location: Vinoy Grand Ballroom Foyer
    3:00 PM Tech Talks
    Location: Vinoy Grand Ballroom

    3:00 - 3:25 PM
    Ice Cream Overrun Measurement
    It is a challenge for ice cream makers to control the right amount of air incorporated in the ice cream at the freezer where inconsistency can result in texture defects, production inefficiencies and time losses. KROHNE offers an innovative strategy to continually measure overrun right after the freezer in the process line, to automatically optimize the amount of air added. The strategy is based on an on-line density measured generation of Coriolis mass flow meters combined with in-line pressure and temperature measurements. Attendees will learn how to integrate this technology in an ice cream line after a freezer and see some results that correlate in-line predictions with off-line overrun measurements.
    Speaker:
    Olivier Réglat, Ph.D., Food and Beverage Industry Manager, KROHNE Inc.




    3:25 - 3:50 PM

    In-house Chocolate Manufacturing

    Packint Chocolate Equipment founded in 1992 specializes in chocolate equipment and offers ice cream processors solutions for in-house production of chocolate for enrobing, coatings, topping and inclusion pieces for ice cream. Packint offers integrated chocolate systems for production of chocolate formulas for ice cream as well as special programs for the low season with equipment to produce chocolate tablets, chips, bars, etc. In-house chocolate production allows for flexible, independent supply, quality control and cost savings.
    Speaker:
    Lorenzo Datei, Owner Packint Chocolate Equipment, Superior Ice Cream Equipment, LLC

    3:50 PM 3:50 - 4:00 PM
    Wrap Up
    Location: Vinoy Grand Ballroom

    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 7th
    Regular
    After Feb 7th
    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 Product (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. 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 efforts related to product...    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 food safety, food defense...    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)