A new generation of ice cream entrepreneurs is disrupting the ice cream category, using everything from global and local flavors, small-batch and hand-packed options, and sports nutrition and snack products. Donna Berry, food scientist, editor and industry consultant, believes all companies will have to create their own disruptions to stay competitive. To generate inspiration among ice cream innovators, Berry will share her insights to kick off IDFA’s Ice Cream Technology Conference April 10-11, in Fort Myers, Florida.
Her session, “Creating Disruption in the Ice Cream Market,” will cover new shakeups in the ice cream case and the ways that companies are successfully responding to changing consumer perceptions of quality products. She’ll explain how the term “quality” has evolved to mean more than super-premium or indulgent ice cream to consumers, and how new qualities of ice cream are gaining traction, such as ingredient sourcing, processing methods and nutrient profiles.
For Berry’s latest insights on ice cream packaging innovations and flavor trends, visit BerryonDairy.com.
IDFA’s Ice Cream Technology Conference will be held April 10-11, in Fort Myers, Florida, with sessions on the latest techniques, hot topics and trends in the industry. Attendees also will judge the annual contest sponsored by Dairy Foods magazine for the most innovative flavors and novelty product.
Register here and make hotel reservations here.
For more information, contact Melissa Lembke, IDFA manager of meetings and educational services, at firstname.lastname@example.org.