Overview
The Ice Cream & Cultured Innovation Conference is the premier event for makers of ice cream, frozen desserts, yogurt, cottage cheese, sour cream, dips, and spreads, focusing specifically on innovations in research, technology, and emerging market trends across these categories. Attendees will also gain insights into food safety, labeling, and regulations that shape the industry, while engaging in dynamic discussions on technical and practical processing issues.
This conference is a must-attend for those looking to stay ahead of the curve, offering hands-on sessions, product tastings, and unparalleled networking opportunities. Don’t miss the Innovative Flavor and Product Competitions, where the latest in upcoming ice cream flavors, inclusions, novelties and cultured dairy products are celebrated.
Whether you're focused on ice cream or cultured dairy, this conference is designed to inspire and equip professionals with the knowledge and connections needed to drive innovation in their products and processes.
Who Should Attend?
All professionals in ice cream and frozen dessert technology – including plant managers, regulatory compliance personnel, research and development professions, and quality assurance staff – will gain new insights, ideas and solutions by attending the conference. Suppliers to the ice cream industry are also encourage to attend.
The 2026 conference will be held from April 14-15 in Naples, FL at the The Ritz-Carlton Naples, Tiburón. Registration will open on November 17.
Agenda
*All Times Eastern Print Agenda
| April 14, 2026 | Event | Speaker | Location |
|---|---|---|---|
| 8:00am - 8:30am |
Breakfast
Sponsored By:
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| 8:30am - 8:45am |
Welcome Remarks
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| 8:45am - 9:30am |
Opening General Session
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| 9:30am - 10:15am |
General Session - Who Holds the Expertise in the Factories of the Future
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| 10:15am - 10:45am |
Networking Break
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| 10:45am - 11:30am |
Ice Cream Concurrent Session - Live Natural Color Experience
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| 10:45am - 11:30am |
Yogurt & Cultured Concurrent Session - Unlocking Dairy Excellence: Flexible Ultrafiltration for Superior Greek Yogurt, Cultured Dairy Products & Cream Cheese
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| 11:30am - 12:15pm |
Ice Cream Concurrent Session
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| 11:30am - 12:15pm |
Yogurt & Cultured Concurrent Session - Cracking the Texture Code in Fermented Dairy: A Fusion of Food Science and AI
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| 12:15pm - 1:15pm |
Lunch
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| 1:30pm - 2:15pm |
General Session - Expanding Opportunities with Lactose-Free Dairy Ingredients: Meeting Evolving Market and Formulation Demands
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| 2:15pm - 3:30pm |
Innovative Cultured Dairy Product Contest
Sponsored By:
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| 3:30pm - 4:15pm |
Ice Cream Concurrent Session - USDA ARS Upcycling Research or Novel Ice Cream Technologies
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| 3:30pm - 4:15pm |
Yogurt & Cultured Concurrent Session - Formulating and Processing Ultra-High Protein Yogurts
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| 4:15pm - 5:00pm |
Innovative Ice Cream Flavor Contest, Part I: Most Innovative Prototype Flavor
Sponsored By:
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| 5:30pm - 6:45pm |
Networking Reception
Sponsored By:
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| April 15, 2026 | Event | Speaker | Location |
| 8:00am - 8:30am |
Breakfast
Sponsored By:
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| 8:30am - 9:15am |
General Session - Sweetening Production with Smart Tech: Chocolate Shoppe Ice Cream’s Journey to Digital
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| 9:15am - 10:00am |
General Session - Food Safety: EMP Programs from an Auditor’s and Lawyer’s Point of View
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| 10:00am - 10:30am |
Innovative Ice Cream Flavor Contest, Part II: Most Innovative Flavor and Most Innovative Novelty
Sponsored By:
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| 10:30am - 11:00am |
Networking Break
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| 11:00am - 11:45am |
General Session - Startup Company Showcase
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| 11:45am - 12:30pm |
Ice Cream Concurrent Session - Cocoa: Sourcing, Solutions, and Innovation
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| 11:45am - 12:30pm |
Yogurt & Cultured Concurrent Session - What’s Next for Natural Preservatives?
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| 12:30pm - 1:30pm |
Lunch
Sponsored By:
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| 1:30pm - 2:15pm |
Ice Cream Concurrent Session - The Packaging Play: A Winning Strategy for Today’s Market Challenges
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| 1:30pm - 2:15pm |
Yogurt & Cultured Concurrent Session - The Global Cultured Market: Trends in Latin America and India
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| 2:20pm - 3:30pm |
Contest Awards & Closing General Session
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Donna Berry
Donna Berry is the owner of Dairy & Food Communications, a company that specializes in business-to-business writing, speaking and consulting projects in the dairy, beverage and food industries. She has a Bachelors Degree in Food Science from the University of Illinois and product development industry experience with Kraft Foods. She has been writing for the dairy trade since 1993; she opened her own business in 2000.
Donna has been tracking consumer behaviors and food trends, with an emphasis on dairy, for 30 years. She currently writes for numerous trade publications, including Food Business News, Dairy Processing, Meat & Poultry, Baking & Snack and Pet Food Processing. Until February 2012, she had been the ingredient technology editor and new products trend tracker for Dairy Foods magazine.
After 18 years on Dairy Foods, she decided it was time to share her knowledge via other publications and media channels. Almost immediately she started her own website, aptly named BerryOnDairy.com, which includes an email newsletter called Daily Dose of Dairy that focuses on innovations in dairy products and related beverages.
Donna is a native of Chicago and still lives in the city. She enjoys exploring the growing foodie scene in The Windy City, as well as while traveling, both domestically and abroad. She makes grocery store visits a priority in every city she visits, which enables her to be an authority on ingredient technology and new product trends.
Innovative Flavors and Product Contests:
This competition offers the opportunity for ice cream and frozen dessert makers as well as dairy processors and flavoring supplies, to showcase their latest ice cream flavors, novelties and cultured dairy products (cultured milk, yogurt, sour cream, cottage cheese and dips) and flavors.
All conference attendees are invited to submit one entry to compete in each of the following categories:
- Most Innovative Ice Cream Flavor
- Most Innovative Ice Cream Novelty
- Most Innovative Prototype Ice Cream Flavor
- Most Innovative Culture Dairy Product
- Most Innovative Cultured Dairy Prototype Flavor
Awards will be given for first-, second- and third-place winners in each of the Ice Cream categories, judged by conference attendees. An award will be given for first place winners in the Cultured Dairy Products, judged by conference attendees. All winners will be featured in an upcoming edition of Dairy Foods magazine.
To submit an entry, complete the contest entry form no later than Friday, March 13th. Please contact vpender@idfa.org any questions.
Sponsored by:
Guidelines for Contest Submissions
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- A company representative must register for the Ice Cream & Cultured Innovation Conference to participate.
- Limit of one (1) entry per company, per category.
- Please plan for your product submission to arrive between April 10 and April 13. If your product is received after April 13, we cannot guarantee that your entry will be included in the contest.
- Please send product according to the below requirements per category:
Ice Cream Flavors and Novelties:
NEW THIS YEAR: Participating companies will be sent a standard container (plus one spare in case of any damage) to send their contest entry in, along with a label that must be used for shipping to the hotel.
For ice cream novelties, please send at least thirty-six (36) pieces for each entry. Novelties should use plain wrappers, if possible. The lid or the outside of the novelty box MUST have the company name and the flavor.
Cultured Milk, Yogurt, Sour Cream, Cottage Cheese and Dips:
NEW THIS YEAR: Participating companies will be sent a label that must be used for shipping to the hotel.
Please send enough product so that 200 individuals may sample the submission. For example, if your product is a 6-10 oz. container, send 40 containers; if it is a 16-32 oz. container, send 20 containers.
If the cultured dairy product is submitted in the original retail containers, the product will be placed in individual portion cups for the contest.
- Be sure to pack the shipment well, wrapping each container in bubble wrap or paper to help protect it from damage during the extreme cold temperature of the dry ice.
- The box MUST be clearly marked as follows:
Ice Cream Flavors and Novelties:
"Must Be Kept Frozen" and "IDFA Ice Cream Contest".
Cultured Milk, Yogurt, Sour Cream, Cottage Cheese and Dips:
"Must Be Refrigerated" and "IDFA Product Contest".
- A shipping label will be provided – Please complete and attach the label to your shipped box(es).
- Once the product is shipped, email vpender@idfa.org with the information below. If you do not email the required information, we cannot guarantee that your entry will be included in the contest.
- Tracking number(s)
- Arrival date
- Number of boxes and approximate size and weight of shipment
- Submission name and product type
- Company contact attending the conference
Hotel
The Ritz-Carlton Naples, Tiburón
You may make your hotel reservations online or directly with the hotel by calling 877-557-3092. When calling, please refer to the IDFA Ice Cream & Cultured Innovation Conference to receive the special rate of $359 per night plus applicable taxes. The deadline to secure a room is March 23, 2026 or until the room block sells out. We have reserved a large block of rooms, but once the room block is full, we cannot guarantee that additional space will be available.
Hotel reservations can be canceled up to seventy-two (72) hours prior to arrival without fees. If complete cancelation on an individual reservation takes place within seventy-two (72) hours of the scheduled arrival a cancellation fee equal to one (1) night room and tax will be charged by the hotel.
Registration:
Registration fees are based on your company’s IDFA membership status. For more information about membership, please email membership@idfa.org.
Registration will open on November 17.
Q: Registration Substitutions
Registration is non-transferable from one company to another; however, substitutions within companies are welcome at any time. Please email registrar@idfa.org if you would like to make a registration substitution.
Q: Registration Cancellation Policy
Registration cancellations received in writing will be accepted prior to March 17, 2026 for a full refund, minus a $75 processing fee. Cancellations received after March 17, 2026, will be eligible for a 50 percent refund, less the processing fee. Your registration fee is non-refundable after March 18, 2026. Substitutions may be made without penalty. All cancellations and substitutions must be received in writing at registrar@idfa.org.
Q: News Media
Credentialed members of the news media are welcome to register at a special rate by contacting ajerome@idfa.org. News media must present credentials to qualify.
Questions: If you have questions or need assistance with the registration process, please contact IDFA at (202) 737-4332 or registrar@idfa.org.
Sponsorships:
The Ice Cream & Cultured Innovation Conference delivers high value and an opportunity to engage with more top-level decision makers than ever before — including executives, plant managers, regulatory compliance personnel, product development specialists, research and development professionals, quality assurance staff, plant engineers, and operations personnel.
Sponsorship is one of the best ways to brand your organization as a thought-leader and to highlight your commitment to advancing the dairy industry. IDFA offers a variety of sponsorship opportunities.
Please contact lgold@idfa.org for more information.
