IDFA is excited to announce a new event for 2020 – the Yogurt & Cultured Innovation Conference. The new event will be held in conjunction with our long running and successful Ice Cream Technology Conference, March 31 - April 1, 2020, at the Miami Marriott Biscayne Bay in Miami, Florida.

IDFA is accepting proposals now for presentations and panel discussions at the new Yogurt & Cultured Innovation Conference, as well as for Ice Cream Tech. We offer information below on how to submit a proposal for one or both events.

Yogurt & Cultured Innovation Conference
March 31 – April 1, 2020
Miami Marriott Biscayne Bay

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 proposal submission form by November 15, 2019. IDFA will contact you if your recommendation is accepted. 

Ice Cream Technology ConferenceICTech
March 31 – April 1, 2020
Miami Marriott Biscayne Bay

This premier event for frozen dessert professionals is the only meeting that focuses specifically on frozen dessert research, technology and new market trends. The Ice Cream Technology Conference encourages an open exchange among participants and experts on the technical and practical processing issues pertinent to the frozen dessert industry. 

Areas of interest for proposals are:

  • Consumer trends, retail sales and product marketing data;
  • Food safety, quality and auditing systems for frozen desserts;
  • Innovations in processing, freezing and packaging equipment for ice cream and novelties;
  • Novel ingredients, flavoring and sweeteners for the ice cream industry; and
  • Efficiency, cost saving ideas and sustainability improvements for processing, packaging, sanitation and distribution.

Please complete the proposal submission form by November 15, 2019. IDFA will contact you if your recommendation is accepted. 

For more information, contact Melissa Lembke, IDFA director of programs and partnerships, at mlembke@idfa.org.