For more than 25 years, the IDFA Ice Cream Technology Conference has provided a forum for professionals involved in the ice cream industry to engage with experts and each other on technical and practical processing issues related to frozen desserts.
This year’s conference will be held April 16-17 in St. Petersburg, Florida, and it will feature networking opportunities, hands-on sessions and product tastings. Attendees also will judge the annual contest, sponsored by Dairy Foods magazine, for the most innovative flavors and novelty product.
“With top-line industry experts and researchers leading the way, sessions at Ice Cream Tech will take attendees to the front lines of ice cream and frozen dessert innovation and help them to navigate several of the industry’s challenges,” said Cary Frye, IDFA senior vice president of regulatory affairs. “IDFA has announced the lineup for this popular annual meeting, which is packed with sessions that will highlight product innovation and market opportunities, as well as cover techniques to take back to the plant.”
Session Highlights
- American Appetite for Artisanal Ice Creams
- Why are Consumers Craving Plant-based Diets?
- Control of Listeria in Ice Cream Manufacturing
- FSMA Rules on Mitigation Strategies to Protect Food Against Intentional Adulteration
- Dairy Explores the Use of Blockchain Technology
- Challenges and Solutions for Formulating Plant-based Frozen Desserts
- A Look at Ice Cream and Frozen Dessert Trends
- Milk, Semi Sweet or Dark: What is Your Chocolate Ice Cream Preference?
- The Role of Food Standards in Protecting Supply Chain Integrity
- Regulatory Update
- Tech Talks
Registration is now open. Early registration rates are available until March 1.
Members with questions may contact Melissa Lembke, director of programs and partnerships, at mlembke@idfa.org.