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Dairy Facts 2016

Sour and Salty Flavors Judged Most Innovative at IDFA's Annual Ice Cream Flavor Contest

Mar 09, 2011

Contact: Peggy Armstrong
(202) 220-3508

(Washington, D.C. - March 9, 2011) New frozen dessert products that feature salty or sour tastes were named among the most innovative during the "What's Your Favorite New Ice Cream Flavor?" contest last week at IDFA's annual Ice Cream Technology Conference. Salted Caramel Chocolate Pretzel Ice Cream, developed by SensoryEffects, was selected the most innovative prototype flavor, and Perry's Ice Cream's Sour Buddie Bars won as the most innovative novelty. Continuing a recent trend towards dessert-flavored ice creams, Perry's Ice Cream's Red Velvet was selected as the most innovative ice cream flavor.

The contest, sponsored by Dairy Foods magazine, is a popular session at the annual conference. There were 18 entries in three categories, making this year's competition the largest yet. Conference participants served as the judges.

"This annual contest provides a unique opportunity to spot new trends," said Cary Frye, IDFA vice president for regulatory and scientific affairs. "From unusual combinations such as strawberries and peppercorns to more traditional flavors like coconut cream pie, the annual contest showcases the creativity of our ice cream and frozen dessert makers."

More than 100 dairy professionals participated in this year's Ice Cream Technology Conference, which took place March 2-3 at the Renaissance Vinoy Resort & Golf Club in St. Petersburg, Fla.

The conference featured presentations and discussion on key issues in the industry. There were sessions on sensory evaluation and product concept testing, implementation of the Food Safety Modernization Act, ice cream's place in a healthy diet, new and traditional sweetener options, and sustainability in the frozen dessert industry.

The Ice Cream Technology Conference is the only meeting that focuses specifically on frozen dessert research, technology, new market trends, food safety, labeling and marketing opportunities.

IDFA would like to thank the sponsors for their generous support of the 2011 Ice Cream Technology Conference: CSC Sugar; Dairy Foods; Danisco USA Inc.; Ellison Bakery; Randolph Associates, Inc.; SensoryEffects; Synergy; and WCB Ice Cream.

A complete list of contestants is available here.


The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation's dairy manufacturing and marketing industries and their suppliers, with a membership of 550 companies representing a $110-billion a year industry. IDFA is composed of three constituent organizations: the Milk Industry Foundation (MIF), the National Cheese Institute (NCI) and the International Ice Cream Association (IICA). IDFA's 220 dairy processing members run more than 600 plant operations, and range from large multi-national organizations to single-plant companies. Together they represent more than 85 percent of the milk, cultured products, cheese and frozen desserts produced and marketed in the United States.

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