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Dairy Facts 2016

Ice Cream Technology Conference 2017


Day One
Tuesday, March 7

7:30 – 8:30 a.m.     

Registration and Networking Breakfast
Location: Ballroom 3-4
Sponsored by


8:30 – 9:00 a.m.  

Speaker: Cary Frye, Vice President, Regulatory and Scientific Affairs, International Dairy Foods Association

9:00 – 9:45 a.m. 

Whole Genome Sequencing: A Whole New Way to Trace Foodborne Pathogens
Location: Ballroom 2
The Food and Drug Administration and the U.S. Centers for Disease Control and Prevention are now using Whole Genome Sequencing as the preferred analytical method to help investigate and pinpoint sources of foodborne pathogens during outbreaks of foodborne illness, as well as for tracking them in production environments. The government’s new GenomeTrakr database contains genomic data for thousands of bacteria strains of E. coli, Salmonella and Listeria that can be used to trace a pathogen directly to a specific source and location. Explore how regulators are using this emerging technology and database for investigations and enforcement, and learn about the challenges it poses for the ice cream industry.
Speaker: Donald Zink, Ph.D., the President of the Division of Foods and Regulatory ComplianceIEH Laboratories & Consulting Group

9:45 – 10:15 a.m.

Networking Refreshment Break
Sponsored by

10:15 – 11:15 a.m.

Building an Effective Environmental Monitoring Program
Location: Ballroom 2
Creating and maintaining a comprehensive environmental monitoring program (EMP) is becoming increasingly critical in today’s regulatory environment. These programs are vital for targeting and verifying control of pathogens, such as Listeria monocytogenes in plants that produce ready-to-eat dairy foods and ingredients, including ice cream and frozen novelties. These programs serve as “early warning systems” to identify and eliminate sources of potential contamination. Renowned food microbiologist Martin Wiedmann, Ph.D., will discuss ways to create a robust and effective EMP that meets the requirements of the Food and Drug Administration’s final hazard analysis and preventive control regulations, and that fulfills your company’s food safety commitment.
Speaker: Martin Wiedmann, Ph.D., DVM, Professor, Cornell University, Department of Food Science

11:15 a.m. – noon   

The Scoop on Millennials
Location: Ballroom 2
With an insatiable appetite for adventure of all kinds, millennials are driving flavor and texture innovation in ice cream, too. As these young adults become parents, how will their preferences and priorities affect the choices they make about the frozen treats they purchase for their tots? And don’t forget their grandparents, who still have a scoop or three of influence, too! Explore the consumer trends driving innovation in the freezer case, and see examples of innovative products. Take home inspiration for new products and a new perspective on marketing for all ages!
Speaker: Donna Berry, Food Scientist, Editor and Consultant, Dairy & Food Communications Inc.

Noon – 1:30 p.m.

Networking Lunch and Roundtable Discussions
Location: Pavillion
We invite you to join colleagues for a lunchtime roundtable discussion. At the roundtable, you can network with those who share similar interests or responsibilities, and discuss the hottest industry topics. Each roundtable is hosted by a subject matter expert who will facilitate the interactive discussion. These sessions are designed to encourage you to exchange experiences and insights with colleagues; additional lunch tables will be available if you would like to eat and network informally.

1:30 – 2:30 p.m.

Innovative Ice Cream Flavor Competition, Part I — Most Innovative Flavor and Most Innovative Novelty
Location: MonteLago Room
Sponsored by


As the number of entries for the competition grows each year, we have expanded the judging into two sessions. In this first session, attendees will judge samples of the most innovative ice cream flavor and most innovative novelty product currently in the market. Awards will be given for first, second and third place winners in each category judged by conference attendees. Winners will be featured in an upcoming edition of Dairy Foods magazine.

2:30 – 3:15 p.m.

Regulatory Update: IDFA Food Safety Priorities
Location: Ballroom 2
The International Dairy Foods Association (IDFA) continues to advocate on behalf of the dairy foods industry on a number of critical fronts, including Food and Drug Administration (FDA) policies on Listeria monocytogenes and the appropriate use of Whole Genome Sequencing. IDFA also monitors and informs the industry about FDA regulations, inspections and sampling assignments, and it voices related concerns back to the agency, when needed. John Allan, an IDFA regulatory expert, will share key insights and guidance on several of these issues, and moderate a discussion among ice cream industry panelists.
Speaker: John Allan, Vice President, Regulatory and International Affairs, International Dairy Foods Association 
Ice Cream Processor Panelists: Richard D. Draper, CEO & Co-Founder, The Ice Cream Club Inc.
Brian Kraus, Sr. Food Safety Manager and Regulatory Compliance, Wells Enterprises Inc.

3:15 – 3:45 p.m.

Networking Refreshment Break

3:45- 4:30 p.m.

The Consumer Quest for Clean Labels: The When, and the What and Why of Food Choices
Location: Ballroom 2
The trend toward clean labels reflects consumers’ desires for healthy, natural products and ingredients. Clean label-conscious consumers often use a complex and evolving system of cues to inform and validate their purchases. Some look for familiar on-pack claims, such as “organic” or “natural flavor,” while others seek any number of specific ingredients or claims. Learning to de-code how consumers define, interpret and apply product cues will help you understand how to design clean labels that attract buyers.
Speaker: Jennifer Elgrim, Ph.D., Sensory & Flavor Insights Manager, David Michael & CO

4:30 – 5:30 p.m.

Innovative Ice Cream Flavor Competition, Part II — Most Innovative Prototype Flavor
Location: MonteLago Room
Part II of this year’s Innovative Ice Cream Flavor Competition is devoted entirely 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! This year, awards will be given for first, second and third place, as judged by conference attendees.

5:30 – 7:00 p.m. 

Networking Reception
Location: Florentine Gardens

Day Two
Wednesday, March 8


7:30 – 8:30 a.m.

Networking Breakfast
Location: Ballroom 3 & 4

8:30 – 8:45 a.m.

Presentation of Innovative Ice Cream Flavor Competition Award
Location: Ballroom 2
Part III of this year’s Innovative Ice Cream Flavor Competition is the grand finale. 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!
Master of Ceremonies: Jim Carper, Editor, Dairy Foods magazine

8:45 – 9:45 a.m.

Innovative Formulation Approaches for Vanilla Ice Cream and Frozen Desserts in a Cost Competitive Environment
Location: Ballroom 2
Increasing demand coupled with a smaller-than-average vanilla bean crop has resulted in an another disruption in the fragile supply and demand balance for vanilla beans, and impacted the cost and quality of vanilla extract. This session will provide innovative strategies and options for maintaining the sensory appeal and cost competitiveness when vanilla is used as a flavor or a component of flavorings and inclusions. We’ll also focus on ideas to inoculate ice cream products from future price and quality volatility.
Speaker: Steve Young, Ph.D, Principal, Steve Young Worldwide

9:45 – 10:15 a.m.

Reduced Sugar Sorbets and Sherbets — Which Sweeteners to Use: A Sensory Panel
Location: Ballroom 2
With the emphasis on labeling added sugars, frozen dessert manufacturers may want to explore opportunities for reducing sugar by using alternative sweeteners. This session will feature a sensory panel that allows conference participants to taste and compare different formulations’ flavor, texture and melt. The group sensory results will be compiled and shared.
Speakers: Aaron Jordi, Sales Manager, Agropur Ingrdients
Phil Rakes,
Research & Development Agropur Ingredients

10:15 – 10:45 a.m.

Networking Refreshment Break
Location: Ballroom Foyer
Sponsored by

10:45 – 11:30 a.m.

University of Wisconsin Frozen Dessert Center Update
Location: Ballroom 2
Researchers from the University of Wisconsin Frozen Dessert Center will provide an overview of services, outreach and education that this unique program offers for the industry. This session will cover the capabilities of frozen dessert manufacturing; sensory analysis, product development and quality control, offered by the expert staff; and the latest research projects and educational opportunities.
Speaker: Maya Warren, Ph. D., Frozen Dessert Center Specialist, University of Wisconsin – Madison Food Science Department

11:30 a.m. – 12:15 p.m.

Consideration for Reducing Added Sugars
Location: Ballroom 2
FDA has finalized labeling regulations that will require declaring added sugars in nutrition labels and a larger serving size for ice cream and novelties. This session will provide practical formulation advice to consider for possible reduction of added sugars in ice cream and frozen desserts. It will cover the basics of sweetener selection impact on freezing point, flavor, texture and shelf life. Useful processing modifications will also be discussed.
Speaker: Bruce Tharp, Ph.D., Principal, Tharp’s Food Technology

12:15 – 1:15 p.m.

Networking Luncheon
Location: Pavillion

1:15 – 2:00 p.m. 

World of Chocolate and Cocoa
Location: Ballroom 2
Learn how cocoa, chocolate and compounds are manufactured and how variations to that process can affect the final appearance, flavor and functionality of each product. Explore best practices for a variety of ice cream applications, and review troubleshooting techniques for manufacturing. We’ll also look at consumer trends in ice cream products — including clean label and “premiumization” — and we’ll discuss how to keep up with those trends.
Speakers: Laurent Besin, R&D Technical Services & Applications Director, Barry Callebaut 
Leanne de Muijnck, R&D Cocoa Director, Barry Callebaut

2:00 – 2:45 p.m.

Case Study: Launching an Ultra-Premium Ice Cream
Location: Ballroom 2
Listen to the story of Choctal Ice Cream. Taking an idea to a successful brand takes a vision, determination, and special passion for ice cream. Hear about this company’s challenges and victories to market a new brand of ice cream that features varieties of indigenous cacao or vanilla harvested from a single region. You will also get to taste these one-of-a-kind flavors that are intense, complex, and exciting.
Speaker: Caroline Wang, Sales Associate, Choctal

2:45 – 3:00 p.m.

Networking Refreshment Break
Location: Ballroom Foyer

3:00 – 4:00 p.m.

Ready, Set, Go! Change Those Ice Cream Labels
Location: Ballroom 2
Time is running out for all food labels to comply with the Food and Drug Administration’s new labeling requirements, but ice cream and frozen dessert products have larger hurdles than most, due to changes in how serving sizes are now calculated for those items. New requirements also change how to declare added sugars, new vitamins and minerals, and there’s a new format for the Nutrition Facts Panel. We’ll also discuss the challenges these changes pose for bulk ice cream and novelties.
Speaker: Michelle Matto, RD, Principal, AM Nutrition    

4:00 p.m.