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Ice Cream Tech to Offer Sweet Science and Tasty Trends

Feb 15, 2012

IDFA's annual Ice Cream Technology Conference continues to provide the perfect blend of consumer research, market trends, new technology, labeling options and growth opportunities for ice cream and frozen dessert professionals. The agenda for this year's conference, March 6-7 in St. Petersburg, Fla., is packed with sessions on tasty trends and inspirational flavors, the latest science on sweeteners, the growing interest in natural foods and ways to succeed under the new food safety regulations.

"We'll start by listening to what consumers want and reviewing new opportunities, like how ice cream and other frozen desserts can communicate 'real, fresh, natural' appeal and capitalize on other health and wellness trends that are so important today," said Cary Frye, IDFA vice president of regulatory and scientific affairs. "We'll also hear from Bill Corbett, a renowned pastry chef, to learn what inspires him to create delicious and imaginative desserts."

Ingredients and Technique

Corbett is the executive pastry chef with The Absinthe Group, which operates several unique, high-end restaurants throughout the San Francisco Bay area. Corbett's desserts, like the Earl Grey Pavlova with Meyer Lemon Curd and Mint Ice Cream, focus on combining the just right ingredients with imaginative technique.  

Another new session, "Fair Trade and Responsible Sourcing," will be presented by Cate Batson Baril, director of business development, Consumer Product Goods, Fair Trade USA. Baril will discuss problems that exist in the global supply chain for food and beverage companies and steps companies can take to commit to fair trade.

Other featured speakers include Cara Kelly, director of strategy, insights and planning, Dairy Management Inc.; Dennis Reid, vice president of marketing and business development, SensoryEffects; and John White, president and founder of White Technology Research. View the complete agenda here.

Innovative Ice Cream Flavor Competition

The conference also will host the annual Innovative Ice Cream Flavor Competition, sponsored by Dairy Foods magazine. Attendees will select the most innovative ice cream flavor, prototype flavor and novelty product for 2012. The deadline for submitting products for consideration is February 24. The entry form is available here.

Visit the Ice Cream Technology Conference page for more information and to register.

For more information, contact Frye at or Patrick Crosson, IDFA meetings registrar, at

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