IDFA established an Ice Cream Advisory Committee for the purpose of collaborating with ARS researchers so they better understand this unique challenge faced by ice cream manufacturers. Several representatives from the Advisory Committee attended both in-person and via teleconference, including Blue Bell, Dean Foods, Hershey Creamery, Hiland Dairy, HP Hood, Hudsonville Ice Cream, Kemps, Rich’s Ice Cream, Perry’s Ice Cream, Pierre’s Ice Cream, Tetra Pak, The Ice Cream Club and Wells Enterprises.>
Attending for ARS were Dr. Peggy Tomasula, the lead ARS scientist for this project, and her current research team, Dr. Rafael Garcia and Dr. John Renye. With funding in hand, ARS is in the early stages of the research project and is expected to make key equipment purchases and hire additional scientists as it prepares to begin research in early 2020.
ARS and industry representatives discussed information aimed at assisting ARS in developing a 5-year research plan. Participants shared the ways in which waste is generated along the production line, challenges raised by the presence of allergens, nutritional content, waste disposal practices, and how sampling and potential technology transfers could be coordinated through IDFA.
To ensure continued collaboration, IDFA will convene meetings with ARS and the Advisory Committee twice a year, to include a meeting in conjunction with IDFA’s Ice Cream Technology Conference each April. In the meantime, IDFA will ensure that ARS researchers can quickly reach ice cream company experts for questions, sampling and other research needs.
IDFA will continue to facilitate the communication and cooperation needed to ensure that ARS can find an industry-wide solution and reduce the loss of nutritious ice cream co-product. For additional information, contact Danielle Quist, IDFA senior director for regulatory affairs and counsel, at dquist@idfa.org.