Ice Cream & Cultured Innovation Conference

Innovative Flavors and Product Contest:

This competition offers the opportunity for ice cream and frozen dessert makers as well as dairy processors and flavoring suppliers, 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 Cultured 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 14. Please contact vpender@idfa.for any questions.

Sponsored by:

Guidelines for Contest Submissions

• 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 March 28 and March 31. If your product is received after March 31, 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:

Please send the equivalent of at least one (1) gallon of ice cream per category entry.  Ice cream MUST be in an unmarked container, except for the lid.

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:

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.

1. Tracking number(s)
2. Arrival date
3. Number of boxes and approximate size and weight of shipment
4. Submission name and product type
5. Company contact attending the conference

Fort Lauderdale Marriot Harbor Beach Resort & Spa

Address: 3030 Holiday Drive, Fort Lauderdale, Fl 33316

You may make your hotel reservations online or directly with the hotel by calling 954-525-4000 or 1-800-222-6543. When calling, please refer to IDFA to receive the special rate of $349 per night plus a daily resort amenity package of $20 and applicable taxes. The deadline to secure a room is March 10, 2025 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 twenty-four (24) hours prior to arrival without fees. If complete cancelation of an individual reservation takes place within twenty-four (24) hours of the scheduled arrival, a cancellation fee equal to one (1) night room and tax will be charged by the hotel.

Registration fees are based on your company’s IDFA membership status. For more information about membership, please email membership@idfa.org.

Registration will be open soon. Please check back at a future date. 

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 4, 2025 for a full refund, minus a $75 processing fee. Cancellations received after March 4, 2025, will be eligible for a 50 percent refund, less the processing fee. Your registration fee is non-refundable after March 18, 2025. 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.