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.
Previously the co-located Ice Cream Technology and Yogurt & Cultured Innovation Conferences, this event has a new name but will feature the same great content, networking opportunities, and product contests.
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.
Agenda
*All Times Eastern Print Agenda
| April 1, 2025 | Event | Speaker | Location |
|---|---|---|---|
| 8:00am - 8:30am |
Breakfast
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| 8:30am - 8:45am |
Welcome Remarks
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| 8:45am - 9:30am |
General Session - Gaining Inspiration from Here and Abroad: Keep Ice Cream and Cultured Dairy Part of the Conversation with Today’s Evolving Consumers
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Today’s consumers are looking for experiences in their food and beverage choices. Sometimes that experience contributes to their health and wellness aspirations (think probiotics and adaptogens), other times it takes them inside an influencer’s kitchen (whipping cottage cheese and strawberries into a frozen dessert). Social media provides consumers a passport to explore culinary specialties from around the world, and dairy foods are often a central component of these products, everything from refrigerated and frozen desserts to refueling high-protein yogurt beverages. This presentation will provide insights into ice cream and cultured dairy innovations for today, tomorrow and beyond. |
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| 9:30am - 10:15am |
General Session Fireside Chat - Training the Next Generation of Innovators
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How innovative is your business? That’s not an easy question to answer. Come join us for a lively discussion about how we define innovation, how does company structure foster innovation, and how do we teach and nurture an innovation mindset in an increasingly structured world. |
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| 10:15am - 10:45am |
Networking Break
Sponsored By:
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| 10:45am - 11:30am |
Ice Cream Concurrent Session - Innovative Colors as Solutions to Regulatory Pressure
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The right color in food products is key to achieving the ideal sensory experience for consumers. However, current and upcoming regulatory changes, bans, and public petitions are changing the color tools than can be leveraged in foods and supplements in North America. We’ll discuss the usage of label friendly coloring solutions to support ice cream manufacturers in the achievement of eye watering ice cream and frozen desserts that consumers want to enjoy. |
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| 10:45am - 11:30am |
Yogurt & Cultured Concurrent Session - Transforming Yogurt: Improving Nutritional Quality for an Enhanced Snacking Experience
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|
With consumers increasingly looking for foods that also provide health benefits, yogurt is positioned to play a key role in this category. In this discussion, we will review some of the most popular health claims currently being made in the food industry. Then we will review research currently being done to substantiate health and nutritional benefits that will be available in the not-so-distant future. We will then demonstrate how to formulate yogurts to facilitate transformation from a snacking opportunity to a customized nutritional delivery opportunity. |
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| 11:30am - 12:15pm |
Ice Cream Concurrent Session - Crafting the Guilt Free Indulgence Through Ingredient and Product Innovation in Frozen Desserts
|
||
|
As consumer preferences shift from only indulgence towards healthier choices without sacrificing taste, this presentation will explore consumer trends and strategies to enhance the texture and overall consumer experience in 'better-for-you' ice creams and frozen desserts. This panel will provide both marketing insights and key role of ingredients in product development, framing the talk around current trends, strategies, and the future of the healthier ice cream and frozen novelties market. |
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| 11:30am - 12:15pm |
Yogurt & Cultured Concurrent Session - The Future of Cottage Cheese Production
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The cottage cheese market is seeing a significant increase in consumer demand. This is encouraging producers to invest in increasing their capacity, while looking at new technologies that provide a more hygienic environment, higher yields, repeatable product quality, and an increased level of automation. Journey with us as we explore what solutions are possible. |
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| 12:15pm - 1:30pm |
Lunch
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| 1:30pm - 2:15pm |
General Session - Making it Lactose Free: Opportunities and Challenges for Ice Cream and Cultured Dairy
|
||
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Consumers are increasingly interested in lactose-free dairy products. This panel will provide an overview of the processing and ingredients tools you can leverage to achieve lactose-free in ice cream and cultured products. The panel will also discuss the formulation and functionality impacts of going lactose-free and how to balance them when creating dairy products. |
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| 2:15pm - 3:30pm |
Innovative Ice Cream Flavor Contest, Part I: Most Innovative Prototype Flavor
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| 3:30pm - 4:15pm |
Ice Cream Concurrent Session - Listeria: Why It’s a Persistent Challenge Requiring Persistent Solutions
|
||
|
Wonder why Listeria remains a challenge for the dairy industry? This session will discuss the reasons why Listeria keeps showing up in the headlines and facilities. But it’s not all lost! There are steps processors can take to reduce their risk and thoroughly address the root causes of a Listeria positive when it happens. Don't miss these tips! Join us for this session to learn more. |
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| 3:30pm - 4:15pm |
Yogurt & Cultured Concurrent Session - Prebiotic & Probiotics: Health & Wellness Opportunities for Cultured Dairy
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Time for a gut check. Advances in prebiotics and probiotics are driving the growth of health and wellness products. Come learn about new applications and opportunities in the pre & probiotic space and how they might impact the cultured dairy. |
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| 4:15pm - 5:00pm |
Innovative Cultured Dairy Product Contest
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| 5:30pm - 7:00pm |
Networking Reception
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| April 2, 2025 | Event | Speaker | Location |
| 8:00am - 8:30am |
Breakfast
|
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| 8:30am - 9:15am |
General Session - Unlocking the Potential of the GLP1Landscape
|
||
|
GLP-1 drugs are revolutionizing the food and beverage industry. With dairy being an inherently nutritious option consumers typically look to, dairy manufacturers must innovate with this demographic in mind to stay ahead of the curve. Hear about consumer research into why these consumers are using GLP-1 drugs, lifestyle and eating habit changes, and their purchase habits by category and channel. Then discover how to create groundbreaking dairy products that meet their evolving needs. |
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| 9:15am - 10:00am |
General Session - Flavor Innovation in Dairy: Drive Consumer Appeal Through Flavors for Mood, Season or Moment
|
||
|
Find new ways of connecting with consumers through showcasing customized or limited-edition flavors that cater to specific consumer segments or moments, such as mood-focused, seasonal or geographical-inspired flavors. Discover how successful partnerships among flavor companies and dairy producers can co-create market-winning products through flavor innovation. |
|||
| 10:00am - 10:30am |
Innovative Ice Cream Flavor Contest, Part II: Most Innovative Flavor and Most Innovative Novelty
|
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| 10:30am - 11:00am |
Networking Break
|
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| 11:00am - 11:45am |
General Session - Vanilla: There’s Nothing Plain About It
|
||
|
In this interactive vanilla presentation you will get to “taste and see” why there’s no such thing as “just plain vanilla”. From cultivation to curing to current economics we’ll learn all about this complex amazing flavor and how it can impact our frozen desserts and yogurts. |
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| 11:45am - 12:30pm |
Ice Cream Concurrent Session - Innovations in Sustainable Ice Cream Packaging
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For many ice cream companies, meeting sustainability goals and compliance with state Extended Producer Responsibility (EPR) requirements are top of mind. In this session, hear from the ice cream packaging supply chain about innovative packaging solutions, including compostable materials, and considerations for companies looking to utilize more sustainable packaging while ensuring the necessary food safety and quality needs of ice cream and frozen desserts. |
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| 11:45am - 12:30pm |
Yogurt & Cultured Concurrent Session - Trends in High Protein Yogurt
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Join us as we delve into the dynamic trends shaping the high-protein yogurt market in North America. As the demand for nutritious and functional foods continues to rise, we will explore the burgeoning opportunities within the kids' protein yogurt segment. Discover how innovative formulations can capture the attention of health-conscious parents and their children. Additionally, we will provide insights into the prospects in the private label high-protein yogurt sector, highlighting how retailers can leverage this trend to meet consumer needs and drive brand loyalty. Don't miss this opportunity to gain valuable knowledge and strategies to stay ahead in the competitive yogurt market. |
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| 12:30pm - 1:30pm |
Lunch
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| 1:30pm - 2:15pm |
Ice Cream Concurrent Session - Equipment Suppliers: How are You Innovating to Reduce Waste and Energy?
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Sustainability is embedded in the dairy industry by its very nature. That said, the world of technology continues to evolve and opportunities to further reduce impact and improve product results are emerging every day. In this discussion, we will be visiting some ways using modern processing equipment to improve sustainability in your manufacturing that will not only lower impact to the world, but also lower your costs (and raise your profitability). You will see how many of these changes do not mean massive capital investment and can be done a little at a time based on your best ROI. We will also try to keep this talk fun and engaging because nobody likes boring lectures! |
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| 1:30pm - 2:15pm |
Yogurt & Cultured Concurrent Session - Developments in Centrifugation for Dairy Processing Sustainability
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Increasing emphasis on sustainability in dairy processing has led to developments in centrifugation for cultured products. The presentation will summarize both new technologies and new procedures that contribute to reduction of power consumption, and minimization of water and cleaning chemical usage. Also discussed will be a comparison of separation technologies and associated energy and chemical consumption. |
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| 2:15pm - 3:00pm |
General Session - Research to Reality: Translating Innovative Concepts into Real World Value
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Deriving value from by-products is getting increased attention from dairy companies, but to be successful it requires vision, research, and persistence. From proof-of-concept benchtop fermentation studies to launching high-end consumer liquors to construction of high-volume plants for biofuel, this panel will give you a taste of the opportunities and challenges of upcycling your dairy waste streams into ethanol. |
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General Session - Gaining Inspiration from Here and Abroad: Keep Ice Cream and Cultured Dairy Part of the Conversation with Today’s Evolving Consumers
Today’s consumers are looking for experiences in their food and beverage choices. Sometimes that experience contributes to their health and wellness aspirations (think probiotics and adaptogens), other times it takes them inside an influencer’s kitchen (whipping cottage cheese and strawberries into a frozen dessert). Social media provides consumers a passport to explore culinary specialties from around the world, and dairy foods are often a central component of these products, everything from refrigerated and frozen desserts to refueling high-protein yogurt beverages. This presentation will provide insights into ice cream and cultured dairy innovations for today, tomorrow and beyond.
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.
Donna has been tracking consumer behaviors and food trends, with an emphasis on dairy, for nearly 25 years. She currently writes for numerous trade publications, including Dairy Business News, Food Business News, Meat & Poultry, Baking & Snack and Culinology. 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, where she currently resides with her husband, two sons and dog. Donna enjoys traveling, both domestically and abroad, and 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.
General Session Fireside Chat - Training the Next Generation of Innovators
How innovative is your business? That’s not an easy question to answer. Come join us for a lively discussion about how we define innovation, how does company structure foster innovation, and how do we teach and nurture an innovation mindset in an increasingly structured world.
Loren Ward
Loren is the Chief Innovation Officer for Glanbia Nutritionals. He is responsible for customer collaboration and innovation projects at Glanbia’s Innovation and Collaboration Centers in Asia, Europe and North America. Loren has been involved in the dairy industry most of his life and grew up learning to milk cows at an early age working on a local dairy farm. He attended Utah State where he majored in Food Science. After graduating from Utah State University with a Bachelors Degree in Food Science, he attended the University of Minnesota where he received a Doctorate Degree in Food Science with an emphasis in dairy chemistry.
Samuel Alcaine, PhD
Dr. Alcaine comes to IDFA from Cornell University where he served as an associate professor and director of the Northeast Dairy Food Research Center—an internationally recognized dairy research program—since 2022 and as an assistant professor since 2016. Dr. Alcaine has led the research program focused on developing technologies that enhance the quality, safety, and innovative uses of fermented dairy products and co-products. The Cornell University Dairy Foods Extension team received IDFA’s inaugural Food Safety Leadership Award in 2017. Prior to joining Cornell, Dr. Alcaine served as the principal microbiologist for Unilever’s North American ice cream business and began his career in process innovation at Miller Brewing Co.
In his role with IDFA, Dr. Alcaine contributes his extensive expertise to IDFA’s Regulatory and Scientific Affairs team, providing guidance and consultation to IDFA members in the areas of food safety, food defense, federal standards of identity, labeling, nutrition policy, and sustainability.
Ice Cream Concurrent Session - Innovative Colors as Solutions to Regulatory Pressure
The right color in food products is key to achieving the ideal sensory experience for consumers. However, current and upcoming regulatory changes, bans, and public petitions are changing the color tools than can be leveraged in foods and supplements in North America. We’ll discuss the usage of label friendly coloring solutions to support ice cream manufacturers in the achievement of eye watering ice cream and frozen desserts that consumers want to enjoy.
Livia Engel
Yogurt & Cultured Concurrent Session - Transforming Yogurt: Improving Nutritional Quality for an Enhanced Snacking Experience
With consumers increasingly looking for foods that also provide health benefits, yogurt is positioned to play a key role in this category. In this discussion, we will review some of the most popular health claims currently being made in the food industry. Then we will review research currently being done to substantiate health and nutritional benefits that will be available in the not-so-distant future. We will then demonstrate how to formulate yogurts to facilitate transformation from a snacking opportunity to a customized nutritional delivery opportunity.
Melissa Kaczmarczyk PhD, MPH
Dr. Melissa Kaczmarczyk has a diverse and multifaceted academic and professional background that includes a Bachelor of Science in Cell Molecular Biology (Winona State University), a Master of Public Health-Epidemiology (Emory University) and a Doctorate in Nutritional Sciences (University of Illinois). Melissa has been with Tate & Lyle for 4 years, responsible for the translation and communication of evidence-based science for internal and external audiences as well as supporting North American customers. She came to Tate & Lyle from PepsiCo where she spent over eight years in the nutrition science group in various roles supporting both research and nutrition science translation for grains, snacks, and juice.
McKenna Mills
McKenna Mills is a Technical Services Manager for the Dairy Category at Tate & Lyle Americas with over 8 years of experience in the Food Industry. She recently joined as part of the merger between CP Kelco and Tate & Lyle. Prior to CP Kelco, McKenna worked at Cargill as a Dairy Scientist and fiber subject matter expert. She has extensive experience formulating with hydrocolloids, fibers, starches, and sweeteners in dairy and dairy alternative applications.
Ice Cream Concurrent Session - Crafting the Guilt Free Indulgence Through Ingredient and Product Innovation in Frozen Desserts
As consumer preferences shift from only indulgence towards healthier choices without sacrificing taste, this presentation will explore consumer trends and strategies to enhance the texture and overall consumer experience in 'better-for-you' ice creams and frozen desserts. This panel will provide both marketing insights and key role of ingredients in product development, framing the talk around current trends, strategies, and the future of the healthier ice cream and frozen novelties market.
Kaavya Rathnakumar, PhD
Kaavya Rathnakumar, Ph.D., is a Senior Scientist specializing in Ice cream and Frozen novelties at Balchem. Formerly Director at the Frozen Dessert Center, University of Wisconsin-Madison. Her expertise are flavor applications, process optimization, and frozen dessert innovation. A recipient of 10 international research awards, including the John Brandt and Women in Engineering Awards, Kaavya has published extensively -25+ articles, 5 books, 10 chapters and presented at 30+ conferences.
Biqing (Jasmine) Wu, PhD
Dr. Wu is currently working as a dairy application scientist at Tate & Lyle Food and Beverage Solutions where her focus is on the application of ice cream and frozen desserts, as well as fermented dairy products. Prior to joining Tate & Lyle, she earned her Ph.D. at the University of Wisconsin-Madison. Her research centered on understanding the effect of structural components of ice cream and frozen desserts on meltdown behavior.
Aditya Sharma
Aditya Sharma is an R&D Scientist III at Wells Enterprises, where he focuses on new product development, technical services and innovations in ice cream and frozen desserts. He holds a master’s degree in Dairy Manufacturing from South Dakota State University. His research expertise includes interactions between polyphenols and milk proteins, investigating their applications in dairy ingredients and dairy products. Aditya is a recipient of the Delbert and Robert Breazeale Memorial Award in Dairy Science and the Alfred and Hilde Tobkin Memorial Award in Dairy Products Judging.
Yogurt & Cultured Concurrent Session - The Future of Cottage Cheese Production
The cottage cheese market is seeing a significant increase in consumer demand. This is encouraging producers to invest in increasing their capacity, while looking at new technologies that provide a more hygienic environment, higher yields, repeatable product quality, and an increased level of automation. Journey with us as we explore what solutions are possible.
Byron Ba, PhD
Dr. Ba is a Sr. Scientist of Cheese Applications at Novonesis, a leading global biosolutions company formed in 2024 through the merger of Novozymes and Chr. Hansen. With a Ph.D. in Food Science from Penn State University, Dr. Ba brings over 14 years of expertise in lactic acid bacteria research and dairy applications across three continents. Dr. Ba’s current focus is technical support on cottage cheese and lipases in North America as part of the Global Dairy Applied R&D organization.
Lisa Stanger
Lisa Stanger has over 25 years of experience working in the dairy industry, starting out with a mechanical background & experience before being promoted to Sales Management. She went back to college for her BS degree which advanced her career path for providing capital equipment solutions, Project Managing, and now Business Development Manager for North & South America – Focus on Cheese Processing Category.
General Session - Making it Lactose Free: Opportunities and Challenges for Ice Cream and Cultured Dairy
Consumers are increasingly interested in lactose-free dairy products. This panel will provide an overview of the processing and ingredients tools you can leverage to achieve lactose-free in ice cream and cultured products. The panel will also discuss the formulation and functionality impacts of going lactose-free and how to balance them when creating dairy products.
Eric Hallstead
Eric Hallstead is the director of sales for the North American lactase division at Kerry. He has 40 years of experience in the dairy industry from the farm through finished product development and processing. With experience in R&D, sales and production, Eric has a goal of helping customers develop sustainably nutritious products that are good for them, their consumers and the planet.
Todd Blase
Todd Blase is a Business Development Specialist in the Separation Technology Segment of Alfa Laval. He has worked with various food application manufacturing processes for much of his 40+ year career. His focus has been related to solving engineering challenges using creative and sustainable technical solutions. There has also been a focus on making process equipment design to a more hygienic level within these separation applications. This focus has been in Dairy and Protein applications. He currently engages the Dairy and Protein industries by making application and sustainable process goals a reality. Mr. Blase has a Dairy Manufacturing Engineering Degree from the South Dakota State University.
Grace Lewis, PhD
Grace earned her B.S. and Ph.D. in Food Science from the Pennsylvania State University. In her role as an Assistant Professor at UW – River Falls and Dairy Innovation Hub Affiliate at UW – Madison, her research objectives target improved human health, with applications for both the food and pharmaceutical industries. She recently received the IDF Professor Pavel Jalen Early Career Scientist Second Prize and the WiSys Carl E. Gulbrandsen Innovator of the Year award.
Ice Cream Concurrent Session - Listeria: Why It’s a Persistent Challenge Requiring Persistent Solutions
Wonder why Listeria remains a challenge for the dairy industry? This session will discuss the reasons why Listeria keeps showing up in the headlines and facilities. But it’s not all lost! There are steps processors can take to reduce their risk and thoroughly address the root causes of a Listeria positive when it happens. Don't miss these tips! Join us for this session to learn more.
Samantha Bolten, PhD
Samantha Bolten, Ph.D., is a Postdoctoral Research Associate in the Department of Food Science at Cornell University. Dr. Bolten received her Ph.D. in Food Science from Cornell University in 2024, where her research focused on investigating strategies to mitigate Listeria persistence in dairy processing environments. In addition to research, Dr. Bolten has collaborated with over 20 food production facilities to strengthen their Listeria environmental monitoring programs and drive meaningful improvements in food safety.
Yogurt & Cultured Concurrent Session - Prebiotic & Probiotics: Health & Wellness Opportunities for Cultured Dairy
Time for a gut check. Advances in prebiotics and probiotics are driving the growth of health and wellness products. Come learn about new applications and opportunities in the pre & probiotic space and how they might impact the cultured dairy.
Junrui Cheng, PhD
Dr. Junrui Cheng, a senior nutrition scientist at Ingredion, specializes in dietary fiber and prebiotic research, highlighting their roles in immune resilience and digestive health. She leads studies on Ingredion's soluble fibers, prebiotics, and resistant starch. Dr. Cheng holds an M.S. and Ph.D. from Tufts University, serves as a guest editor for Frontiers in Nutrition and Epidemiology, and chairs the Nutrition Translation Research Interest Group at the American Society of Nutrition.
Ian Bodkin
Ian Bodkin is a Technical Service Manager at dsm-firmenich with 17 years of experience in bacterial culture manufacturing and dairy product applications. He holds a degree in Genetic Biology from Purdue University and has worked extensively in fermentation, dairy innovation, and microbial solutions. With deep technical expertise, he supports industry advancements through product development and application support. Ian is a trusted expert and speaker in the field of dairy and fermentation science.
General Session - Unlocking the Potential of the GLP1Landscape
GLP-1 drugs are revolutionizing the food and beverage industry. With dairy being an inherently nutritious option consumers typically look to, dairy manufacturers must innovate with this demographic in mind to stay ahead of the curve. Hear about consumer research into why these consumers are using GLP-1 drugs, lifestyle and eating habit changes, and their purchase habits by category and channel. Then discover how to create groundbreaking dairy products that meet their evolving needs.
Stephen Cobbe
Stephen Cobbe is a Global RD&A Senior Director within the Integrated Technology Systems team at Kerry. He has developed and led several R&D teams across Food and Beverage in the US team at Kerry. Most recently, Stephen's team has worked on several novel innovation platforms in fluid dairy to deliver more functional, sustainable and nutritionally beneficial dairy market products and solutions. He has a BSc and PhD in Chemistry from University College Dublin, Ireland.
Sarah Miller
With over 20 years of research experience, Sarah Miller is a seasoned expert in consumer insights. Her background includes working in the food, beverage and apparel industries, where she honed her skills in research design, market research, data analysis, and quantitative research. Sarah holds a Master of Arts degree in Experimental Psychology from Western Kentucky University, and her expertise in understanding consumer behavior make her an asset to any discussion on market and consumer insights.
General Session - Flavor Innovation in Dairy: Drive Consumer Appeal Through Flavors for Mood, Season or Moment
Find new ways of connecting with consumers through showcasing customized or limited-edition flavors that cater to specific consumer segments or moments, such as mood-focused, seasonal or geographical-inspired flavors. Discover how successful partnerships among flavor companies and dairy producers can co-create market-winning products through flavor innovation.
Lindsey Oostema
Lindsey Oostema leads teams supporting Dairy & Sweet Goods markets, enhancing Synergy Flavors’ product portfolios and services to exceed customer expectations. With over 13 years in business development and marketing, she has managed innovation pipelines, developed strategic business plans, and launched global marketing initiatives. Her career is marked by a focus on future-proofing businesses and fostering customer-centric innovation across various food industry categories.
Kaylind Cook
Kaylind Cook supports application development for Dairy & Sweet Goods. With her 9 years of experience in the flavor industry as an applications technologist, she specializes in dairy, sweet, and nutritional product development. She has a proven track record of transforming innovative snacking concepts into proof-of-concept market offerings showcasing tailored and customizable flavor technologies. Her passion of emerging trends and her collaborative approach has allowed her to effectively showcase Synergy Flavors capabilities across many finished food applications.
General Session - Vanilla: There’s Nothing Plain About It
In this interactive vanilla presentation you will get to “taste and see” why there’s no such thing as “just plain vanilla”. From cultivation to curing to current economics we’ll learn all about this complex amazing flavor and how it can impact our frozen desserts and yogurts.
Darian Rottman
Darian has just begun his 20th year of working with his favorite flavor Vanilla at Lochhead Manufacturing Company. As the National Sales Manager he works in both National Sales and R&D. He lives in Metropolis, IL with his wife of 27 years Heather and they have 4 children. In his spare time Darian is involved in their Church/Missions work, loves to hunt, and also training his awesome red lab Lucy.
Ice Cream Concurrent Session - Innovations in Sustainable Ice Cream Packaging
For many ice cream companies, meeting sustainability goals and compliance with state Extended Producer Responsibility (EPR) requirements are top of mind. In this session, hear from the ice cream packaging supply chain about innovative packaging solutions, including compostable materials, and considerations for companies looking to utilize more sustainable packaging while ensuring the necessary food safety and quality needs of ice cream and frozen desserts.
Danielle Quist
Danielle Quist leads IDFA’s work on environment, sustainability, packaging, worker safety, financial regulation, and environmental compliance, where she advocates industry positions and monitors regulatory issues impacting dairy processors. She has more than 20 years of legal experience and serves as IDFA’s legal counsel.
Before coming to IDFA, Quist worked as senior counsel for public policy at the American Farm Bureau Federation (AFBF), where she co-led AFBF’s legal advocacy program, advised lobbyists on policy matters, and lobbied federal agencies on behalf of farmers and ranchers for almost 14 years. Before that, Quist worked on Capitol Hill as a counsel on the House Subcommittee on Energy Policy, Natural Resources and Regulatory Affairs for former Congressman Doug Ose (CA). Previously, she was an associate at Howrey Simon Arnold & White, LLP, and served as a law clerk to Judge Eugene Sullivan of the U.S. Court of Appeals for the Armed Forces.
Quist earned her Juris Doctor from Columbia Law School and her Bachelor of the Arts in Political Science from Columbia College of Columbia University in New York City. She is a member of the D.C. and New York Bars. Originally from southern California and New Mexico, she speaks Spanish.
Shaf Lalani
Shaf Lalani serves as the General Manager for Mars Ice Cream. Since buying the DOVEBAR® 35 years ago, Mars has been an innovator in the Ice Cream category. Mars is a leader in confectionery, snacking, food, and pet care products and services and the maker of some of the world's most-loved brands, including a flourishing frozen treats segment.
In his position, Shaf supports more than 300 Associates based remotely and in Burr Ridge, Illinois, driving growth for the Ice Cream business. Additionally, he is a member of the Mars Wrigley North America Leadership Team and Mars Global Ice Cream Leadership Team.
Shaf joined Mars in 2004 as a shift manager in Newmarket, Canada. Since then, he held multiple positions for Mars in Canada, from Customer Supply Chain Manager for Chocolate to Retail Sales Director, leading a team of 250 representatives across Chocolate, Pet and Food segments. He also acted as the Strategic Category Development & Business Productivity Director and the Vice President of Sales for Mars Chocolate in Canada.
In 2014, Shaf continued his career trajectory at Mars, moving to the United States with his family as the Senior Director, Customer Marketing for Mars Chocolate North America. He led the team in leveraging shopper insights to optimize brand building in-store and drive category growth for customers. He then became Vice President of Customer Experience where he brought together several critical customer touchpoints to create go-to-market sales strategies. Before starting his current role with Mars Ice Cream, he served as the Vice President of Strategic Demand Leadership,
Shaf holds an undergraduate degree in Engineering from the University of Toronto and earned a Masters Certificate in Supply Chain Management from York University. As a thought leader and advocate for the industry, he also sits on the International Dairy Foods (IDFA) Ice Cream Board.
Murray Bain
Murray has dedicated more than 40 years to the North American Dairy Industry, with a distinguished career at Stanpac that spans both the fluid milk and ice cream sectors. He currently serves as Vice President of Marketing at Stanpac, where he is responsible for the development of innovative products and processes, as well as overseeing corporate strategy and direction. Murray's commitment to the industry is further demonstrated by his active participation on the IDFA Ice Cream Segment Board, his membership in the Dairy Products Institute of Texas, and his previous role as President of the Longhorns. He is also recognized as a Hall of Fame member of the DPI of Texas. Additionally, Murray has served as a board member and President of the Society of Glass and Ceramic Decorators and has been a corporate member of the Recycling Council of Ontario, contributing to an ASTM sub-committee that addresses Environmental, Health, and Safety Issues. He is a graduate of Fanshawe College and completed the Marketing Management program at the Richard Ivey School of Business at Western University in London, Ontario. Currently, Murray is focused on advancing the future of ice cream packaging.
Cafer Arac
Cafer Arac, a Chemical Engineer, serves as the Director of Product Development at Clearwater Paper Corporation, where he leads the creation of innovative, sustainable packaging solutions. With extensive expertise in the paper and packaging industries, he focuses on balancing cost, functionality, and environmental impact in the transition from plastics to paper-based alternatives.
A strong advocate for sustainability, Cafer and Clearwater Team drive initiatives in recyclability and compostability, aligning Clearwater Paper's products with evolving consumer trends and regulatory requirements. He actively engages with industry stakeholders on Extended Producer Responsibility (EPR) regulations and leads efforts to develop compostable packaging that supports a circular economy. Cafer believes in collaboration across the value chain and works closely with customers, industry partners, and regulatory bodies to deliver high-performing, eco-friendly solutions.
When he’s not advancing sustainability goals at Clearwater Paper, Cafer enjoys playing classical guitar, traveling, and engaging in professional discussions on emerging industry trends, inspiring others to take actionable steps toward a greener future
Yogurt & Cultured Concurrent Session - Trends in High Protein Yogurt
Join us as we delve into the dynamic trends shaping the high-protein yogurt market in North America. As the demand for nutritious and functional foods continues to rise, we will explore the burgeoning opportunities within the kids' protein yogurt segment. Discover how innovative formulations can capture the attention of health-conscious parents and their children. Additionally, we will provide insights into the prospects in the private label high-protein yogurt sector, highlighting how retailers can leverage this trend to meet consumer needs and drive brand loyalty. Don't miss this opportunity to gain valuable knowledge and strategies to stay ahead in the competitive yogurt market.
Olivia Finer
As the Senior Customer Marketing & Regional Planning Manager for the North America region at Fonterra, based in Chicago, Olivia is dedicated to collaborating with customers to drive growth through deep market understanding, strong knowledge of key consumer trends, and clear strategic direction. With six years of experience at Fonterra, Olivia's career has spanned various roles across Marketing, Group Strategy, and Product Portfolios. Originally from New Zealand, Olivia is passionate about bringing nutritious, sustainable, high-quality dairy from New Zealand to the world.
Ice Cream Concurrent Session - Equipment Suppliers: How are You Innovating to Reduce Waste and Energy?
Sustainability is embedded in the dairy industry by its very nature. That said, the world of technology continues to evolve and opportunities to further reduce impact and improve product results are emerging every day. In this discussion, we will be visiting some ways using modern processing equipment to improve sustainability in your manufacturing that will not only lower impact to the world, but also lower your costs (and raise your profitability). You will see how many of these changes do not mean massive capital investment and can be done a little at a time based on your best ROI. We will also try to keep this talk fun and engaging because nobody likes boring lectures!
Sheldon Young
Sheldon Young is a Sustainability Solutions Specialist at Alfa Laval. He has worked with manufacturing processes for much of his 29-year career, solving tough engineering challenges using creative and sustainable technical solutions. He currently engages the Food, Beverage, and Pharma industries by making sustainable process goals a reality. Mr Young has a Mechanical Engineering Degree from the University of Maine and an MBA from UVA’s Darden School of Business.
Yogurt & Cultured Concurrent Session - Developments in Centrifugation for Dairy Processing Sustainability
Increasing emphasis on sustainability in dairy processing has led to developments in centrifugation for cultured products. The presentation will summarize both new technologies and new procedures that contribute to reduction of power consumption, and minimization of water and cleaning chemical usage. Also discussed will be a comparison of separation technologies and associated energy and chemical consumption.
Spencer Moore
Spencer Moore is a Dairy Process Specialist for GEA Mechanical Equipment, INC, US. He is responsible for providing technical process support, training, and sales support for the Separation and Flow Technologies Division throughout North America. Spencer grew up on a Wisconsin dairy farm and has a passion for improving the dairy and agriculture industries. He completed his education at the University of Wisconsin-Madison with a Bachelor’s degree in Dairy Science and Master’s Degree in Dairy Science with a focus in Lactation Biology.
General Session - Research to Reality: Translating Innovative Concepts into Real World Value
Deriving value from by-products is getting increased attention from dairy companies, but to be successful it requires vision, research, and persistence. From proof-of-concept benchtop fermentation studies to launching high-end consumer liquors to construction of high-volume plants for biofuel, this panel will give you a taste of the opportunities and challenges of upcycling your dairy waste streams into ethanol.
Samuel Alcaine, PhD
Dr. Alcaine comes to IDFA from Cornell University where he served as an associate professor and director of the Northeast Dairy Food Research Center—an internationally recognized dairy research program—since 2022 and as an assistant professor since 2016. Dr. Alcaine has led the research program focused on developing technologies that enhance the quality, safety, and innovative uses of fermented dairy products and co-products. The Cornell University Dairy Foods Extension team received IDFA’s inaugural Food Safety Leadership Award in 2017. Prior to joining Cornell, Dr. Alcaine served as the principal microbiologist for Unilever’s North American ice cream business and began his career in process innovation at Miller Brewing Co.
In his role with IDFA, Dr. Alcaine contributes his extensive expertise to IDFA’s Regulatory and Scientific Affairs team, providing guidance and consultation to IDFA members in the areas of food safety, food defense, federal standards of identity, labeling, nutrition policy, and sustainability.
John Renye Jr., PhD
Dr. Renye has a Ph.D. in Microbiology and Immunology from Temple University and has been with the Dairy and Functional Foods Research Unit of the Agricultural Research Service, USDA for 20 years. His research focuses on production of antimicrobial peptides by lactic acid bacteria for food safety and human and animal health applications, and the use of fermentation strategies for upcycling dairy waste streams or co-products, specifically waste ice cream, for production of antimicrobials and ethanol.
John received his B.S. in Biology from St. Joseph’s University and his Ph.D. in Microbiology and Immunology from Temple University’s Lewis Katz School of Medicine. His graduate research focused on biofilm formation and survival of a bacterium associated with tooth decay in humans. John has worked at the USDA Eastern Regional Research Center for almost 20 years investigating the molecular mechanisms controlling gene expression within dairy cultures to develop methods for overexpressing beneficial compounds, including antimicrobial peptides. He has also led efforts to characterize the lactic acid bacteria within raw milk Hispanic-style cheeses to develop novel starter cultures and investigated prebiotic utilization by LAB species for potential synbiotic applications.
Omid McDonald
DD Biofuel founder Omid McDonald is an eclectic serial entrepreneur whose past startups range from medical devices to software for DJs. An engineer and prolific coder, Omid has several patents and academic articles to his credit. Omid saw an opportunity to pursue his dream of starting a distillery when he learned of the problem of excess milk sugar plaguing the dairy industry. Omid is applying his engineering and entrepreneurial skills to help dairy farmers and the environment by developing high value applications for excess lactose.
Emily Darchuk
Emily forged her career as a food scientist in the natural food and dairy industries before disrupting the liquor sector by launching Wheyward Spirit. Emily holds a Master’s degree in Food Science and an MBA in Innovation and Entrepreneurship, with previous experience leading top CPG innovation projects from ideation through commercialization. Emily is also a published author and was named a Grist 50 Environmental Fixer and one of 20 women revolutionizing the alcohol industry.
Speakers
Samuel Alcaine, PhD
Vice President, Regulatory and Scientific Affairs
Samuel Alcaine, PhD
Dr. Alcaine comes to IDFA from Cornell University where he served as an associate professor and director of the Northeast Dairy Food Research Center—an internationally recognized dairy research program—since 2022 and as an assistant professor since 2016. Dr. Alcaine has led the research program focused on developing technologies that enhance the quality, safety, and innovative uses of fermented dairy products and co-products. The Cornell University Dairy Foods Extension team received IDFA’s inaugural Food Safety Leadership Award in 2017. Prior to joining Cornell, Dr. Alcaine served as the principal microbiologist for Unilever’s North American ice cream business and began his career in process innovation at Miller Brewing Co.
In his role with IDFA, Dr. Alcaine contributes his extensive expertise to IDFA’s Regulatory and Scientific Affairs team, providing guidance and consultation to IDFA members in the areas of food safety, food defense, federal standards of identity, labeling, nutrition policy, and sustainability.
Cafer Arac
Director of Product Development | Clearwater Paper Corporation
Cafer Arac
Cafer Arac, a Chemical Engineer, serves as the Director of Product Development at Clearwater Paper Corporation, where he leads the creation of innovative, sustainable packaging solutions. With extensive expertise in the paper and packaging industries, he focuses on balancing cost, functionality, and environmental impact in the transition from plastics to paper-based alternatives.
A strong advocate for sustainability, Cafer and Clearwater Team drive initiatives in recyclability and compostability, aligning Clearwater Paper's products with evolving consumer trends and regulatory requirements. He actively engages with industry stakeholders on Extended Producer Responsibility (EPR) regulations and leads efforts to develop compostable packaging that supports a circular economy. Cafer believes in collaboration across the value chain and works closely with customers, industry partners, and regulatory bodies to deliver high-performing, eco-friendly solutions.
When he’s not advancing sustainability goals at Clearwater Paper, Cafer enjoys playing classical guitar, traveling, and engaging in professional discussions on emerging industry trends, inspiring others to take actionable steps toward a greener future
Byron Ba, PhD
Sr. Scientist of Cheese Applications | Novonesis
Byron Ba, PhD
Dr. Ba is a Sr. Scientist of Cheese Applications at Novonesis, a leading global biosolutions company formed in 2024 through the merger of Novozymes and Chr. Hansen. With a Ph.D. in Food Science from Penn State University, Dr. Ba brings over 14 years of expertise in lactic acid bacteria research and dairy applications across three continents. Dr. Ba’s current focus is technical support on cottage cheese and lipases in North America as part of the Global Dairy Applied R&D organization.
Murray Bain
Vice President, Marketing | Stanpac
Murray Bain
Murray has dedicated more than 40 years to the North American Dairy Industry, with a distinguished career at Stanpac that spans both the fluid milk and ice cream sectors. He currently serves as Vice President of Marketing at Stanpac, where he is responsible for the development of innovative products and processes, as well as overseeing corporate strategy and direction. Murray's commitment to the industry is further demonstrated by his active participation on the IDFA Ice Cream Segment Board, his membership in the Dairy Products Institute of Texas, and his previous role as President of the Longhorns. He is also recognized as a Hall of Fame member of the DPI of Texas. Additionally, Murray has served as a board member and President of the Society of Glass and Ceramic Decorators and has been a corporate member of the Recycling Council of Ontario, contributing to an ASTM sub-committee that addresses Environmental, Health, and Safety Issues. He is a graduate of Fanshawe College and completed the Marketing Management program at the Richard Ivey School of Business at Western University in London, Ontario. Currently, Murray is focused on advancing the future of ice cream packaging.
Donna Berry
Food Scientist, Editor and Consultant | Daily Dose of Dairy
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.
Donna has been tracking consumer behaviors and food trends, with an emphasis on dairy, for nearly 25 years. She currently writes for numerous trade publications, including Dairy Business News, Food Business News, Meat & Poultry, Baking & Snack and Culinology. 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, where she currently resides with her husband, two sons and dog. Donna enjoys traveling, both domestically and abroad, and 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.
Todd Blase
Business Development Specialist, Separation Technology Segment | Alfa Laval Inc. (US)
Todd Blase
Todd Blase is a Business Development Specialist in the Separation Technology Segment of Alfa Laval. He has worked with various food application manufacturing processes for much of his 40+ year career. His focus has been related to solving engineering challenges using creative and sustainable technical solutions. There has also been a focus on making process equipment design to a more hygienic level within these separation applications. This focus has been in Dairy and Protein applications. He currently engages the Dairy and Protein industries by making application and sustainable process goals a reality. Mr. Blase has a Dairy Manufacturing Engineering Degree from the South Dakota State University.
Samantha Bolten, PhD
Postdoctoral Researcher, Food Safety Lab | Cornell University
Samantha Bolten, PhD
Samantha Bolten, Ph.D., is a Postdoctoral Research Associate in the Department of Food Science at Cornell University. Dr. Bolten received her Ph.D. in Food Science from Cornell University in 2024, where her research focused on investigating strategies to mitigate Listeria persistence in dairy processing environments. In addition to research, Dr. Bolten has collaborated with over 20 food production facilities to strengthen their Listeria environmental monitoring programs and drive meaningful improvements in food safety.
Junrui Cheng, PhD
Senior Nutrition Scientist | Ingredion
Junrui Cheng, PhD
Dr. Junrui Cheng, a senior nutrition scientist at Ingredion, specializes in dietary fiber and prebiotic research, highlighting their roles in immune resilience and digestive health. She leads studies on Ingredion's soluble fibers, prebiotics, and resistant starch. Dr. Cheng holds an M.S. and Ph.D. from Tufts University, serves as a guest editor for Frontiers in Nutrition and Epidemiology, and chairs the Nutrition Translation Research Interest Group at the American Society of Nutrition.
Stephen Cobbe
Global Sr. Director RD&A | Kerry
Stephen Cobbe
Stephen Cobbe is a Global RD&A Senior Director within the Integrated Technology Systems team at Kerry. He has developed and led several R&D teams across Food and Beverage in the US team at Kerry. Most recently, Stephen's team has worked on several novel innovation platforms in fluid dairy to deliver more functional, sustainable and nutritionally beneficial dairy market products and solutions. He has a BSc and PhD in Chemistry from University College Dublin, Ireland.
Kaylind Cook
Senior Applications Technologist, Synergy Flavors
Kaylind Cook
Kaylind Cook supports application development for Dairy & Sweet Goods. With her 9 years of experience in the flavor industry as an applications technologist, she specializes in dairy, sweet, and nutritional product development. She has a proven track record of transforming innovative snacking concepts into proof-of-concept market offerings showcasing tailored and customizable flavor technologies. Her passion of emerging trends and her collaborative approach has allowed her to effectively showcase Synergy Flavors capabilities across many finished food applications.
Emily Darchuk
Founder | Wheyward Spirit
Emily Darchuk
Emily forged her career as a food scientist in the natural food and dairy industries before disrupting the liquor sector by launching Wheyward Spirit. Emily holds a Master’s degree in Food Science and an MBA in Innovation and Entrepreneurship, with previous experience leading top CPG innovation projects from ideation through commercialization. Emily is also a published author and was named a Grist 50 Environmental Fixer and one of 20 women revolutionizing the alcohol industry.
Olivia Finer
Senior Customer Marketing & Regional Planning Manager for the North America region | Fonterra
Olivia Finer
As the Senior Customer Marketing & Regional Planning Manager for the North America region at Fonterra, based in Chicago, Olivia is dedicated to collaborating with customers to drive growth through deep market understanding, strong knowledge of key consumer trends, and clear strategic direction. With six years of experience at Fonterra, Olivia's career has spanned various roles across Marketing, Group Strategy, and Product Portfolios. Originally from New Zealand, Olivia is passionate about bringing nutritious, sustainable, high-quality dairy from New Zealand to the world.
Eric Hallstead
Director of Sales for the North American Lactase Division | Kerry
Eric Hallstead
Eric Hallstead is the director of sales for the North American lactase division at Kerry. He has 40 years of experience in the dairy industry from the farm through finished product development and processing. With experience in R&D, sales and production, Eric has a goal of helping customers develop sustainably nutritious products that are good for them, their consumers and the planet.
Melissa Kaczmarczyk PhD, MPH
Principal Scientist, Global Nutrition | Tate & Lyle
Melissa Kaczmarczyk PhD, MPH
Dr. Melissa Kaczmarczyk has a diverse and multifaceted academic and professional background that includes a Bachelor of Science in Cell Molecular Biology (Winona State University), a Master of Public Health-Epidemiology (Emory University) and a Doctorate in Nutritional Sciences (University of Illinois). Melissa has been with Tate & Lyle for 4 years, responsible for the translation and communication of evidence-based science for internal and external audiences as well as supporting North American customers. She came to Tate & Lyle from PepsiCo where she spent over eight years in the nutrition science group in various roles supporting both research and nutrition science translation for grains, snacks, and juice.
Shaf Lalani
General Manager Ice Cream, Mars
Shaf Lalani
Shaf Lalani serves as the General Manager for Mars Ice Cream. Since buying the DOVEBAR® 35 years ago, Mars has been an innovator in the Ice Cream category. Mars is a leader in confectionery, snacking, food, and pet care products and services and the maker of some of the world's most-loved brands, including a flourishing frozen treats segment.
In his position, Shaf supports more than 300 Associates based remotely and in Burr Ridge, Illinois, driving growth for the Ice Cream business. Additionally, he is a member of the Mars Wrigley North America Leadership Team and Mars Global Ice Cream Leadership Team.
Shaf joined Mars in 2004 as a shift manager in Newmarket, Canada. Since then, he held multiple positions for Mars in Canada, from Customer Supply Chain Manager for Chocolate to Retail Sales Director, leading a team of 250 representatives across Chocolate, Pet and Food segments. He also acted as the Strategic Category Development & Business Productivity Director and the Vice President of Sales for Mars Chocolate in Canada.
In 2014, Shaf continued his career trajectory at Mars, moving to the United States with his family as the Senior Director, Customer Marketing for Mars Chocolate North America. He led the team in leveraging shopper insights to optimize brand building in-store and drive category growth for customers. He then became Vice President of Customer Experience where he brought together several critical customer touchpoints to create go-to-market sales strategies. Before starting his current role with Mars Ice Cream, he served as the Vice President of Strategic Demand Leadership,
Shaf holds an undergraduate degree in Engineering from the University of Toronto and earned a Masters Certificate in Supply Chain Management from York University. As a thought leader and advocate for the industry, he also sits on the International Dairy Foods (IDFA) Ice Cream Board.
Grace Lewis, PhD
Assistant Professor at UW – River Falls and Dairy Innovation Hub Affiliate at UW – Madison
Grace Lewis, PhD
Grace earned her B.S. and Ph.D. in Food Science from the Pennsylvania State University. In her role as an Assistant Professor at UW – River Falls and Dairy Innovation Hub Affiliate at UW – Madison, her research objectives target improved human health, with applications for both the food and pharmaceutical industries. She recently received the IDF Professor Pavel Jalen Early Career Scientist Second Prize and the WiSys Carl E. Gulbrandsen Innovator of the Year award.
Omid McDonald
Founder | DD Biofuel and Dairy Distillery
Omid McDonald
DD Biofuel founder Omid McDonald is an eclectic serial entrepreneur whose past startups range from medical devices to software for DJs. An engineer and prolific coder, Omid has several patents and academic articles to his credit. Omid saw an opportunity to pursue his dream of starting a distillery when he learned of the problem of excess milk sugar plaguing the dairy industry. Omid is applying his engineering and entrepreneurial skills to help dairy farmers and the environment by developing high value applications for excess lactose.
Sarah Miller
Sr. Marketing Manager, Marketing & Consumer Insights, North America | Kerry
Sarah Miller
With over 20 years of research experience, Sarah Miller is a seasoned expert in consumer insights. Her background includes working in the food, beverage and apparel industries, where she honed her skills in research design, market research, data analysis, and quantitative research. Sarah holds a Master of Arts degree in Experimental Psychology from Western Kentucky University, and her expertise in understanding consumer behavior make her an asset to any discussion on market and consumer insights.
McKenna Mills
Technical Services Manager, Dairy | Tate & Lyle Americas
McKenna Mills
McKenna Mills is a Technical Services Manager for the Dairy Category at Tate & Lyle Americas with over 8 years of experience in the Food Industry. She recently joined as part of the merger between CP Kelco and Tate & Lyle. Prior to CP Kelco, McKenna worked at Cargill as a Dairy Scientist and fiber subject matter expert. She has extensive experience formulating with hydrocolloids, fibers, starches, and sweeteners in dairy and dairy alternative applications.
Spencer Moore
Dairy Process Specialist, GEA Mechanical Equipment, INC, US
Spencer Moore
Spencer Moore is a Dairy Process Specialist for GEA Mechanical Equipment, INC, US. He is responsible for providing technical process support, training, and sales support for the Separation and Flow Technologies Division throughout North America. Spencer grew up on a Wisconsin dairy farm and has a passion for improving the dairy and agriculture industries. He completed his education at the University of Wisconsin-Madison with a Bachelor’s degree in Dairy Science and Master’s Degree in Dairy Science with a focus in Lactation Biology.
Lindsey Oostema
Sr. Category Development Manager – Food, Synergy Flavors
Lindsey Oostema
Lindsey Oostema leads teams supporting Dairy & Sweet Goods markets, enhancing Synergy Flavors’ product portfolios and services to exceed customer expectations. With over 13 years in business development and marketing, she has managed innovation pipelines, developed strategic business plans, and launched global marketing initiatives. Her career is marked by a focus on future-proofing businesses and fostering customer-centric innovation across various food industry categories.
Kaavya Rathnakumar, PhD
Senior Scientist | Balchem
Kaavya Rathnakumar, PhD
Kaavya Rathnakumar, Ph.D., is a Senior Scientist specializing in Ice cream and Frozen novelties at Balchem. Formerly Director at the Frozen Dessert Center, University of Wisconsin-Madison. Her expertise are flavor applications, process optimization, and frozen dessert innovation. A recipient of 10 international research awards, including the John Brandt and Women in Engineering Awards, Kaavya has published extensively -25+ articles, 5 books, 10 chapters and presented at 30+ conferences.
John Renye Jr., PhD
Research Microbiologist, Agricultural Research Service, United States Department of Agriculture
John Renye Jr., PhD
Dr. Renye has a Ph.D. in Microbiology and Immunology from Temple University and has been with the Dairy and Functional Foods Research Unit of the Agricultural Research Service, USDA for 20 years. His research focuses on production of antimicrobial peptides by lactic acid bacteria for food safety and human and animal health applications, and the use of fermentation strategies for upcycling dairy waste streams or co-products, specifically waste ice cream, for production of antimicrobials and ethanol.
John received his B.S. in Biology from St. Joseph’s University and his Ph.D. in Microbiology and Immunology from Temple University’s Lewis Katz School of Medicine. His graduate research focused on biofilm formation and survival of a bacterium associated with tooth decay in humans. John has worked at the USDA Eastern Regional Research Center for almost 20 years investigating the molecular mechanisms controlling gene expression within dairy cultures to develop methods for overexpressing beneficial compounds, including antimicrobial peptides. He has also led efforts to characterize the lactic acid bacteria within raw milk Hispanic-style cheeses to develop novel starter cultures and investigated prebiotic utilization by LAB species for potential synbiotic applications.
Darian Rottman
Vanilla Specialist | Lochhead Vanilla
Darian Rottman
Darian has just begun his 20th year of working with his favorite flavor Vanilla at Lochhead Manufacturing Company. As the National Sales Manager he works in both National Sales and R&D. He lives in Metropolis, IL with his wife of 27 years Heather and they have 4 children. In his spare time Darian is involved in their Church/Missions work, loves to hunt, and also training his awesome red lab Lucy.
Aditya Sharma
R&D Scientist | Wells Enterprises
Aditya Sharma
Aditya Sharma is an R&D Scientist III at Wells Enterprises, where he focuses on new product development, technical services and innovations in ice cream and frozen desserts. He holds a master’s degree in Dairy Manufacturing from South Dakota State University. His research expertise includes interactions between polyphenols and milk proteins, investigating their applications in dairy ingredients and dairy products. Aditya is a recipient of the Delbert and Robert Breazeale Memorial Award in Dairy Science and the Alfred and Hilde Tobkin Memorial Award in Dairy Products Judging.
Lisa Stanger
Manager Business Development, North & South America | Tetra Pak
Lisa Stanger
Lisa Stanger has over 25 years of experience working in the dairy industry, starting out with a mechanical background & experience before being promoted to Sales Management. She went back to college for her BS degree which advanced her career path for providing capital equipment solutions, Project Managing, and now Business Development Manager for North & South America – Focus on Cheese Processing Category.
Loren Ward
Chief Innovation Officer, Glanbia Nutritionals
Loren Ward
Loren is the Chief Innovation Officer for Glanbia Nutritionals. He is responsible for customer collaboration and innovation projects at Glanbia’s Innovation and Collaboration Centers in Asia, Europe and North America. Loren has been involved in the dairy industry most of his life and grew up learning to milk cows at an early age working on a local dairy farm. He attended Utah State where he majored in Food Science. After graduating from Utah State University with a Bachelors Degree in Food Science, he attended the University of Minnesota where he received a Doctorate Degree in Food Science with an emphasis in dairy chemistry.
Biqing (Jasmine) Wu, PhD
Dairy Application Scientist, Tate & Lyle
Biqing (Jasmine) Wu, PhD
Dr. Wu is currently working as a dairy application scientist at Tate & Lyle Food and Beverage Solutions where her focus is on the application of ice cream and frozen desserts, as well as fermented dairy products. Prior to joining Tate & Lyle, she earned her Ph.D. at the University of Wisconsin-Madison. Her research centered on understanding the effect of structural components of ice cream and frozen desserts on meltdown behavior.
Sheldon Young
Sustainability Solutions Specialist | Alfa Laval Inc. (US)
Sheldon Young
Sheldon Young is a Sustainability Solutions Specialist at Alfa Laval. He has worked with manufacturing processes for much of his 29-year career, solving tough engineering challenges using creative and sustainable technical solutions. He currently engages the Food, Beverage, and Pharma industries by making sustainable process goals a reality. Mr Young has a Mechanical Engineering Degree from the University of Maine and an MBA from UVA’s Darden School of Business.
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.org 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.
- 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
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.
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.
