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Explore the Sweet Science of Technology at Ice Cream Tech

Feb 04, 2015

Controlling ice crystal development, recognizing defects in mouth feel and formulating clean labels are a few of the technical skills that ice cream technologists will hone during IDFA’s Ice Cream Technology Conference, March 31-April 1 in St. Petersburg, Fla. A number of sessions during the two-day conference will focus on the science that is driving current trends in the ice cream and frozen desserts industry.

“The science of frozen dessert-making today goes well beyond a company’s research and development team,” said Cary Frye, IDFA vice president of regulatory and scientific affairs. “Scientists, nutritionists, academic researchers and others are all contributing to the rapid expansion of ice cream and frozen dessert product lines.” 

The conference will include sessions on technology, consumer trends and growth opportunities for ice cream and frozen dessert professionals. Here are the highlights from the technical sessions.

“Formulating Challenges for Clean Labels”
Consumers are clamoring to buy products with clean labels, fewer ingredients and fewer food additives. But this trend can cause significant challenges for formulating ice cream because ingredients like emulsifiers and stabilizers provide texture, control ice crystal development and offer product stability. Doug Goff, Ph.D., professor of food science at the University of Guelph and a leading food researcher, will review the key considerations of mix formulation and freezing when food additives are used.

“Ice Cream Defects 101”
This session will provide an in-depth look at the scientific and technical elements of texture or flavor defects in ice cream products that can occur during production. Through this hands-on clinic, Bruce Tharp, Ph.D., principal of Tharp Food Technology, will help attendees identify defects in ice cream related to texture, flavor and mouth feel. These defects don’t affect food safety, but they can detract from the consumer’s enjoyment.

“Added Sugars: Sweetness Trends in Frozen Desserts”
Food manufacturers are working to reduce sugar and calories on their labels to meet the market demand for less added sugars in foods. Ivan Gonzales, marketing director for Ingredion Inc., a global ingredient solutions provider to food and beverage companies, will examine the role of sweeteners in ice cream, including their impact on ice crystal formation, texture and appearance.

The Ice Cream Technology Conference is the only meeting designed to meet the needs of ice cream and frozen dessert professionals. It offers many opportunities to network with industry peers, see demonstrations of new technologies, sample new products and engage with industry experts on the technical and practical processing issues in the frozen dessert industry.

The conference will be held at the Renaissance Vinoy in St. Petersburg, Fla. Registration is open, and hotel and travel details are available online. For more information, contact Maria Velasco, IDFA meetings registrar, at or (202) 220-3524.

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