Overview
The Ice Cream Technology Conference is the premier event for ice cream and frozen dessert professionals. It is the only meeting that focuses specifically on innovations in frozen dessert research, technology and new market trends. It provides unique opportunities to learn from experts on food safety, labeling and regulations that affect the industry.
Ice Cream Tech is the place to learn and share, and to engage in an open exchange among participants and experts on technical and practical processing issues in the ice cream and frozen dessert industry. The conference features networking opportunities, hands-on sessions and product tasting, including the annual Innovative Ice Cream Flavor Competition.
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 9, 2024 | Event | Speaker | Location |
|---|---|---|---|
| 8:00am - 8:30am |
Networking Breakfast – Sponsored by: Tetra Pak
Sponsored By:
|
Grand Ballroom ABC | |
| 8:30am - 8:45am |
Welcome Remarks
|
Grand Ballroom DEF | |
| 8:45am - 9:30am |
Consumer Trends Impacting Dairy Innovation
|
Grand Ballroom DEF | |
|
Dive into the consumer trends driving dairy sales with Darren Seifer, veteran CPG and food consumption analyst and contributing author to Circana’s Eating Patterns in America report—a compilation of all food and foodservice research the company conducts over the year. Seifer will leverage both point-of-sale and consumption data sets to help you align your ice cream, yogurt, and cultured product innovations with consumer needs. You won’t want to miss Seifer’s latest insights. |
|||
| 9:30am - 10:15am |
Capturing the Claims-Driven Consumer: Expert Insights for Dairy
|
Grand Ballroom DEF | |
|
Consumers are increasingly mindful of the products they purchase for many reasons. As consumers seek affordable, convenient products that deliver their desired benefits, it can become confusing to understand claims & certifications on pack, specifically what they mean and how they are substantiated. As a dairy manufacturer, how do you capitalize on this market shift? Join Kerry’s dynamic panel of experts from technical business development, marketing and regulatory to discover the power of claims-driven functional benefits and how that can optimize your dairy business. Learn from Kerry’s proprietary consumer research and cross-functional expertise on how to maximize your business and credibility with consumers through the addition of functional benefits to your products while understanding regulatory considerations. Speakers: Susan Bond, Vice President of Regulatory & Scientific Affairs, Kerry |
|||
| 10:15am - 10:45am |
Networking Break – Sponsored by: Denali Ingredients
Sponsored By:
|
Grand Ballroom Foyer | |
| 10:45am - 11:30am |
Yogurt & Cultured: Concurrent Session
|
Grand Ballroom G | |
| 10:45am - 11:30am |
Ice Cream: Tomorrow and Beyond
|
Grand Ballroom DEF | |
|
This panel of flavor and product development experts will identify the ice cream trends that most resonate with consumers, including new and upcoming flavors. Be inspired to find your next trending product! Speakers: Whitney Beem, Senior Director, Marketing and Insights, Parker Products |
|||
| 11:30am - 12:15pm |
Yogurt & Cultured: Concurrent Session
|
Grand Ballroom G | |
| 11:30am - 12:15pm |
Developing Upcycled Certified Ice Cream Products
|
Grand Ballroom DEF | |
|
This presentation will describe food waste upcycling and a certification program which helps producers and retailers feature innovative products and brands dedicated to helping customers reduce food waste. The presenter will share development strategies for utilizing Upcycle Certified ingredients in Ice Cream Products and walk through examples of ways to gain an Upcycled Certified Mark. Speaker: Eric James, Ph.D., Technical Manager, The National Food Lab, Inc. |
|||
| 12:15pm - 1:30pm |
Networking Lunch
Sponsored By:
|
Sandpiper Terrace | |
| 1:30pm - 2:15pm |
Food Colors: Colors From Nature™ (Update from ADM)
|
Grand Ballroom DEF | |
|
Color experts from Archer Daniels Midland (ADM) will provide conference attendees with valuable information about the current landscape for food colors in dairy and dairy alternative products. In addition to reviewing consumer and industry trends, ADM will discuss which types of food coloring products are most appropriate to meet certain product development and regulatory criteria. The audience will leave this session better equipped to navigate color selection decisions for dairy product applications in the current marketplace. Speakers: Emina Goodman, Sr. Commercial Director – Color Development, ADM |
|||
| 2:15pm - 3:30pm |
Innovative Ice Cream Flavor Contest, Part I: Most Innovative Flavor and Most Innovative Novelty
|
Grand Ballroom ABC | |
|
Taste the latest and most interesting flavors and novelties and vote for your favorites. In Part I, attendees will judge for the Most Innovative Ice Cream Flavor and the Most Innovative Ice Cream Novelty Product currently in the market. |
|||
| 3:30pm - 4:15pm |
Food Allergen Management Strategies
|
Grand Ballroom DEF | |
|
Food allergens are the components within foods that can trigger an immunologic reaction and represent a serious health hazard. Allergens have become increasingly important to food processors because they can lead to life-threatening situations. There is no cure for food allergies where strict avoidance of the food allergen is the only way to prevent a reaction. Establishing and maintaining an allergen control program is essential to prevent this food safety risk. Therefore, to protect our customers and consumers we must have a robust food allergen management program. Components of a robust allergen management program would consider risk levels at each of the following food production steps: Product Development, Raw Material, Facility Layout & Equipment Design, Production & Operations, Labeling & Packaging, Cleaning & Sanitation and Education & Training. We will examine different risk assessments associated at each of these steps. Additionally, because Cleaning & Sanitation is most likely considered a Preventive Control, we will cover steps in both verification and validation of the Cleaning & Sanitation Process. We will also explore the different testing technologies that can be used for verification and validation. Speaker: Brian Kraus, Director Food Safety & Regulatory Compliance, Wells Enterprises Inc.
|
|||
| 3:30pm - 4:15pm |
Yogurt & Cultured: Concurrent Session
|
Grand Ballroom G | |
| 4:15pm - 5:00pm |
Innovative Ice Cream Flavor Contest, Part II: Most Innovative Prototype Flavor
|
Grand Ballroom ABC | |
|
Part II of the Innovative Ice Cream Flavor Competition is devoted to the Prototype Ice Cream Flavor category. Entries are new products that are not yet in the market. Taste and judge the samples for yourself and help choose the winner. |
|||
| 5:30pm - 7:00pm |
Networking Reception – Sponsored by: Clasen Quality Chocolate
Sponsored By:
|
Sandpiper Terrace | |
| April 10, 2024 | Event | Speaker | Location |
| 8:00am - 8:30am |
Networking Breakfast
|
Grand Ballroom ABC | |
| 8:30am - 9:15am |
The Most Surprising Opportunity in Robotic Automation
|
Grand Ballroom DEF | |
|
With the current economic conditions, cost justification for robotic automation is more important now than ever. From identifying the best applications to developing a cost justification model, Rick will offer attendees real-world tools to guide them through their next automation project and he will reveal what has become the most surprising financial opportunity in robotic automation (Hint: it is not labor savings). As companies engage with robotic suppliers, it is important to understand the basics of robotics and to have the right list of questions to avoid gaps in understanding or shortcomings in the final system. From future packaging needs to employee engagement, maintenance requirements, and training, Rick will offer insights and real-world examples that can be put to use on our next robotic automation project. Speaker: Rick Gessler, Vice President of Engineering, Delkor Systems |
|||
| 9:15am - 10:00am |
Machine Learning and SMART Line Technology for Dairy
|
Grand Ballroom DEF | |
|
Consider an ice cream or cultured product line as one integrated machine from ingredients to final package, rather than individual machines performing its specific task. Based on a total integrated function design philosophy for mechanical and automation design, production is based on standard operating procedures and modes responding to actual line conditions. This session will provide insights into next generation dairy production lines using innovative techniques to reduce energy, waste and base operational performance on data and AI/machine learning. Speaker: Anders Torbensen, VP Sales & Marketing, Gram Equipment |
|||
| 10:00am - 10:30am |
Innovative Cultured Dairy Product Contest
|
Grand Ballroom ABC | |
|
Taste the latest new products — including cultured milk, yogurt, sour cream, cottage cheese, and dips — and vote for your favorites. |
|||
| 10:30am - 11:00am |
Networking Break – Sponsored by: dsm-firmenich
Sponsored By:
|
Grand Ballroom Foyer | |
| 11:00am - 11:45am |
Agricultural Research Service - Ice Cream Waste Research Update
|
Grand Ballroom DEF | |
|
A fraction of the ice cream produced in a modern plant can’t be sold as-is or reprocessed. This waste product entails both lost sales and disposal costs. Scientists from USDA-Agricultural Research Service are engaged in efforts to develop new uses for the waste and recapture its value. Most re-use opportunities require the waste to be split into fat and water fractions; the researchers will report on progress towards splitting these components apart, using a variety of approaches. The prospects for repurposing the fat as a food ingredient will be discussed. The water fraction is useful because of the sugars, proteins, and other substances it contains. The researchers will report on progress in using this material to produce valuable antimicrobials or beverage ethanol through fermentation, as well as to produce films and coatings. Speakers: Rafael Garcia, Ph.D., Research Chemical Engineer, Agricultural Research Service, United States Department of Agriculture
|
|||
| 11:00am - 11:45am |
Yogurt & Cultured: Concurrent Session
|
Grand Ballroom G | |
| 11:45am - 12:30pm |
Locust Bean Gum for Formulating Slow Melt Frozen Desserts
|
Grand Ballroom DEF | |
|
Locust bean gum offers several key advantages when used as part of a stabilizer system for ice cream and frozen desserts. Besides the benefit of preventing ice crystal growth through freeze-thaw cycles associated with temperature abuse, it can also reduce melt rate, and enhance the ability to retain shape and structure after frozen desserts have melted. In this presentation, we will compare the melt properties of locust bean gum to several other traditional hydrocolloids and propose the potential mechanism of why locust bean gum offers this unique functionality in the frozen desserts. |
|||
| 11:45am - 12:30pm |
Yogurt & Cultured: Concurrent Session
|
Grand Ballroom G | |
| 12:30pm - 1:30pm |
Lunch: Presentation of Innovative Ice Cream & Cultured Products Awards
Sponsored By:
|
Sandpiper Terrace | |
| 1:30pm - 2:15pm |
Sugar Reduction in Ice Cream and Frozen Desserts
|
Grand Ballroom DEF | |
|
Consumers continue to be interested in products with a variety of sugar levels, considering the sugar content even of indulgent products like ice cream. This presentation addresses health issues like obesity due to high sugar intake and explores regulations such as HFSS label warnings to combat this. It discusses the search for ideal sugar substitutes, examining options like HIS and polyols, while noting challenges like aftertaste and reformulation needs. The focus is on reducing sugar without taste alteration, discussing positive allosteric modulation as a viable strategy and reviewing commercial solutions. Speaker: Michael Zviely, Ph.D., SVP R&D, Resugar |
|||
| 1:30pm - 2:15pm |
Yogurt & Cultured: Concurrent Session
|
Grand Ballroom G | |
| 2:15pm - 3:00pm |
Regulatory Update
|
Grand Ballroom DEF | |
|
Federal regulatory agencies and even some states are taking actions on a number of issues that will affect manufacturers of frozen desserts and cultured products. Hear from IDFA’s Regulatory Affairs Team about the issues that are on our radar, including FDA modernization, food safety, nutrition policies, packaging regulations and sustainability priorities. Speakers: John Allan, Vice President, Regulatory Affairs & International Standards, International Dairy Foods Association |
|||
Consumer Trends Impacting Dairy Innovation
Dive into the consumer trends driving dairy sales with Darren Seifer, veteran CPG and food consumption analyst and contributing author to Circana’s Eating Patterns in America report—a compilation of all food and foodservice research the company conducts over the year. Seifer will leverage both point-of-sale and consumption data sets to help you align your ice cream, yogurt, and cultured product innovations with consumer needs. You won’t want to miss Seifer’s latest insights.
Speaker: Darren Seifer, Industry Advisor, Consumer Goods and Foodservice Insights, Circana
Darren Seifer
Capturing the Claims-Driven Consumer: Expert Insights for Dairy
Consumers are increasingly mindful of the products they purchase for many reasons. As consumers seek affordable, convenient products that deliver their desired benefits, it can become confusing to understand claims & certifications on pack, specifically what they mean and how they are substantiated. As a dairy manufacturer, how do you capitalize on this market shift?
Join Kerry’s dynamic panel of experts from technical business development, marketing and regulatory to discover the power of claims-driven functional benefits and how that can optimize your dairy business. Learn from Kerry’s proprietary consumer research and cross-functional expertise on how to maximize your business and credibility with consumers through the addition of functional benefits to your products while understanding regulatory considerations.
Speakers: Susan Bond, Vice President of Regulatory & Scientific Affairs, Kerry
Samantha Gonfiantini, Dairy Marketing Lead, North America, Kerry
Vivien Sheehan, Ph.D., Vice President of Business Development for Nutritional & Functional Ingredients, Kerry
Susan Bond
Susan Bond, Vice President of Regulatory & Scientific Affairs at Kerry, has led a distinguished career across the food and beverage market for over 25 years, with experience at the FDA, International Food Information Council and various Food and Beverage manufacturers. Harmonizing scientific innovation with regulatory compliance, Susan is a pivotal force in shaping the future of ingredients for a healthier and safer global market. Susan is a graduate of West Virginia Wesleyan College and holds an M.S., Technology, Biotechnology from University of Maryland Global Campus.
Samantha Gonfiantini
Samantha Gonfiantini, Kerry’s Strategic Marketing Lead for Dairy, is a passionate marketer with a keen understanding of consumer trends and is dedicated to innovating and disrupting the category. She holds a bachelor’s degree in Sociology from Beloit College which drives her curiosity of consumer behavior. With experience in channel, category and customer marketing, Samantha understands the dairy landscape and how to remain competitive in the space.
Vivien Sheehan, Ph.D.
As Vice President of Business Development at Kerry, Vivien oversees high performing teams focused on a portfolio of functional and nutritional ingredients for the Food, Beverage, and Supplement markets. With over 16 years’ experience working for Kerry, Vivien spent most of her career leading the Research & Development function within Kerry’s Applied Health and Nutrition business. She has made a distinguished contribution in the field of Food Waste mitigation, Health, and Wellness enhancement & Plant Protein technology. Vivien is a graduate of University of College Cork, Ireland with a bachelor's degree in food science, and a subsequent Doctorate in Microbiology.
Ice Cream: Tomorrow and Beyond
This panel of flavor and product development experts will identify the ice cream trends that most resonate with consumers, including new and upcoming flavors. Be inspired to find your next trending product!
Speakers: Whitney Beem, Senior Director, Marketing and Insights, Parker Products
Adam Hardy, Director of R&D and Commercialization, Van Leeuwen Ice Cream
John Namy, Vice President of Culinary Innovation & Applications, IRCA Group
Julie Pickette, Marketing Manager, PROVA Inc.
Whitney Beem
Adam Hardy
John Namy
A food and beverage innovator and creative disruptor leveraging extensive domestic and international experience across the food and beverage sectors to bring commercially viable new product ideas that excite the consumer and revolutionise how the industry views ingredient companies. A Pioneer in the ingredients space helping change the way major CPG, food service and retail companies viewed ingredient suppliers by becoming a trusted partner delivering innovation and unique insights by understanding the food trends landscape ahead of traditionally relied-upon data. Generated hundreds of millions of dollars in revenue for many global corporate clients with a proactive approach to innovation, discovering taste and texture trends from local foods and developing these ideas into successful commercial propositions. Creator of the successful Rapid Fire Programme, a 360° multisector product development agenda incorporating the innovative "Eat the Streets" concept, part of an inclusive customer collaboration process.
Julie Pickette
Julie manages and develops PROVA Inc.'s marketing in North America. As a certified pastry chef with a robust background in sales and event management, Julie blends her culinary expertise with marketing. Julie leverages her pastry expertise to promote PROVA’s sweet brown extracts and flavors. With an eye on emerging trends, Julie collaborates closely with PROVA's flavorists and R&D teams to develop innovative flavors and concepts, tailored to meet the unique needs of clients.
Developing Upcycled Certified Ice Cream Products
This presentation will describe food waste upcycling and a certification program which helps producers and retailers feature innovative products and brands dedicated to helping customers reduce food waste. The presenter will share development strategies for utilizing Upcycle Certified ingredients in Ice Cream Products and walk through examples of ways to gain an Upcycled Certified Mark.
Speaker: Eric James, Ph.D., Technical Manager, The National Food Lab, Inc.
Eric James, Ph.D.
Dr Eric James is a Technical Manager with The National Food Lab, Inc. which provides product development, food science, consumer research and process scale-up services to clients in the food, beverage and supplement industries. In this role he manages and develops cross-functional teams of skilled and passionate food scientists, engineers and culinary experts, providing rapid, integrated and innovative product development solutions across multiple food platforms. Eric builds relationships and trusted partnerships with clients from Fortune 500 companies to entrepreneurs through systematic problem solving and an understanding of core food science principles to drive innovation, value creation, and client satisfaction. Before joining The National Food Lab, Eric was with Mars Chocolate and Cadbury Schweppes both in research and development with experience from bean to bar. Eric has a Ph.D. in Chemical Engineering from The University of Queensland in Brisbane, Australia and a B.S. in Molecular and Cell Biology from The Pennsylvania State University.
Food Colors: Colors From Nature™ (Update from ADM)
Color experts from Archer Daniels Midland (ADM) will provide conference attendees with valuable information about the current landscape for food colors in dairy and dairy alternative products. In addition to reviewing consumer and industry trends, ADM will discuss which types of food coloring products are most appropriate to meet certain product development and regulatory criteria. The audience will leave this session better equipped to navigate color selection decisions for dairy product applications in the current marketplace.
Speakers: Emina Goodman, Sr. Commercial Director – Color Development, ADM
Mike Medina, Category Marketing Director – Specialized Nutrition & Dairy, ADM
Emina Goodman
Mike Medina
Innovative Ice Cream Flavor Contest, Part I: Most Innovative Flavor and Most Innovative Novelty
Taste the latest and most interesting flavors and novelties and vote for your favorites. In Part I, attendees will judge for the Most Innovative Ice Cream Flavor and the Most Innovative Ice Cream Novelty Product currently in the market.
Food Allergen Management Strategies
Food allergens are the components within foods that can trigger an immunologic reaction and represent a serious health hazard. Allergens have become increasingly important to food processors because they can lead to life-threatening situations. There is no cure for food allergies where strict avoidance of the food allergen is the only way to prevent a reaction. Establishing and maintaining an allergen control program is essential to prevent this food safety risk. Therefore, to protect our customers and consumers we must have a robust food allergen management program. Components of a robust allergen management program would consider risk levels at each of the following food production steps: Product Development, Raw Material, Facility Layout & Equipment Design, Production & Operations, Labeling & Packaging, Cleaning & Sanitation and Education & Training. We will examine different risk assessments associated at each of these steps. Additionally, because Cleaning & Sanitation is most likely considered a Preventive Control, we will cover steps in both verification and validation of the Cleaning & Sanitation Process. We will also explore the different testing technologies that can be used for verification and validation.
Speaker: Brian Kraus, Director Food Safety & Regulatory Compliance, Wells Enterprises Inc.
Brian Kraus, MS
Bachelor of Science in Microbiology from Iowa State University and Master of Science in Food Safety from Michigan State University. His master’s project at MSU was Food Allergen Control where he had the opportunity to use his research to teach an online graduate course in Allergen Management. He has spent the past 40+ years as a Food Safety Professional in the food processing industries that include dairy (ice cream), egg and meat. As a Food Safety Professional, he has authored numerous Food Safety and HAACP Plans to include prerequisite programs that support those plans. Additionally, he has developed and implemented Allergen Cleaning Verification and Validation Processes. He also directs the operations of Wells’ ISO 17025 Accredited Microbiological Laboratory which includes an allergen testing lab that supports the Food Safety Programs in the Wells production facilities. As a foundation to these responsibilities, he is a certified HACCP Trainer through HACCP Alliance, a FSPCA Lead Instructor for PCQI certification, sits on the Board of Directors at Food Allergy Research and Resource Program (FARRP) and an active participant in research projects with academia.
Innovative Ice Cream Flavor Contest, Part II: Most Innovative Prototype Flavor
Part II of the Innovative Ice Cream Flavor Competition is devoted to the Prototype Ice Cream Flavor category. Entries are new products that are not yet in the market. Taste and judge the samples for yourself and help choose the winner.
The Most Surprising Opportunity in Robotic Automation
With the current economic conditions, cost justification for robotic automation is more important now than ever. From identifying the best applications to developing a cost justification model, Rick will offer attendees real-world tools to guide them through their next automation project and he will reveal what has become the most surprising financial opportunity in robotic automation (Hint: it is not labor savings).
As companies engage with robotic suppliers, it is important to understand the basics of robotics and to have the right list of questions to avoid gaps in understanding or shortcomings in the final system. From future packaging needs to employee engagement, maintenance requirements, and training, Rick will offer insights and real-world examples that can be put to use on our next robotic automation project.
Speaker: Rick Gessler, Vice President of Engineering, Delkor Systems
Rick Gessler
Rick Gessler is Vice President of Engineering at Delkor Systems, a leading U.S. manufacturer of advanced robotic packaging systems. Based in Minneapolis, MN, Delkor employs 350 employees in its state of the art, 300,000 sq.ft. manufacturing campus. Delkor is Rockwell Automation's OEM of the Year, a Fanuc Level 5 Certified Service Provider and a top North American manufacturing partner for yogurt, ice cream, and dairy case packing and cartooning equipment.
In his role at Delkor, Rick has led a multi-year development effort that enables robotic equipment to meet the ever-changing packaging requirements of today’s mass merchandisers and e-commerce retailers. He has been recognized by Walmart as a thought leader on the topic of retail ready packaging and has travelled to their Bentonville headquarters on numerous occasions to speak on this topic with Walmart executives and suppliers. Rick has been awarded several important package patents for new retail ready shipper concepts, the most notable of which is his invention of the Delkor Cabrio Case®, the preferred package at major mass merchandisers. In 2023, over 1 billion Cabrio Cases were produced across many product categories in North America. Rick has 20+ years of experience in the packaging industry and is a graduate of the University of St. Thomas (MBA) and Minnesota State University (Mechanical Engineering).
Machine Learning and SMART Line Technology for Dairy
Consider an ice cream or cultured product line as one integrated machine from ingredients to final package, rather than individual machines performing its specific task. Based on a total integrated function design philosophy for mechanical and automation design, production is based on standard operating procedures and modes responding to actual line conditions. This session will provide insights into next generation dairy production lines using innovative techniques to reduce energy, waste and base operational performance on data and AI/machine learning.
Speaker: Anders Torbensen, VP Sales & Marketing, Gram Equipment
Anders Torbensen
Anders Torbensen is an Ice cream equipment professional with more than 16 years of experience in the industry. Educated in mechanical engineering, combined with a passion for the industry, he has been an important factor in recent years technological development of solutions in the global ice cream industry. Strategical focused on the industries challenges of providing solutions, complying with regulations, consumer demands, hygienic and latest carbon impact in the industry, he has a long track record of proven impact in the industry.
Innovative Cultured Dairy Product Contest
Taste the latest new products — including cultured milk, yogurt, sour cream, cottage cheese, and dips — and vote for your favorites.
Agricultural Research Service - Ice Cream Waste Research Update
A fraction of the ice cream produced in a modern plant can’t be sold as-is or reprocessed. This waste product entails both lost sales and disposal costs. Scientists from USDA-Agricultural Research Service are engaged in efforts to develop new uses for the waste and recapture its value. Most re-use opportunities require the waste to be split into fat and water fractions; the researchers will report on progress towards splitting these components apart, using a variety of approaches. The prospects for repurposing the fat as a food ingredient will be discussed. The water fraction is useful because of the sugars, proteins, and other substances it contains. The researchers will report on progress in using this material to produce valuable antimicrobials or beverage ethanol through fermentation, as well as to produce films and coatings.
Speakers: Rafael Garcia, Ph.D., Research Chemical Engineer, Agricultural Research Service, United States Department of Agriculture
John Renye Jr., Ph.D., Research Microbiologist, Agricultural Research Service, United States Department of Agriculture
Peggy Tomasula, Research Leader, Research Chemical Engineer, Agricultural Research Service, United States Department of Agriculture
Rafael Garcia, Ph.D.
Dr. Rafael Garcia is a Research Chemical Engineer in ARS’s Dairy and Functional Foods Research Unit. He specializes in developing new utilization opportunities for agricultural and food processing byproducts. His current research focuses on waste product generated in ice cream manufacture. Prior to his current position, he worked with byproducts of meat production.
Rafael holds a PhD in Agricultural and Biosystems Engineering from University of Arizona, a Master’s in Food Science from Cornell University, and a Bachelor’s in Biological Sciences from UC Davis.
John Renye Jr., Ph.D.
Dr. John Renye is a Research Microbiologist in the Dairy and Functional Foods Research Unit of the Agricultural Research Service, United States Department of Agriculture. John works with a team of scientists on a research project to reclaim value from coproducts of dairy food manufacture. He leads research efforts to repurpose dairy waste streams or coproducts as fermentation substrates for production of antimicrobial peptides called bacteriocins. These antimicrobials are being assessed for improving food safety, shelf-life extension, and potential human and animal health applications. John also works on efforts to develop fermentation strategies for producing ethanol from byproducts recovered during the extraction of fat from waste ice cream.
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.
Peggy Tomasula
Peggy Tomasula, DSc, is Research Leader of the Dairy and Functional Foods Research Unit, ERRC, ARS, USDA, Wyndmoor, PA. She leads a group of 30 Research and Support Scientists in utilization research on the basic and applied aspects of science and technology of dairy commodities and functional foods. She works with stakeholders in and external to ARS on projects related to sustainability to reduce GHG emissions, energy and water use, and waste; preharvest/postharvest handling, such as processing, on the nutritional status of foods; creation of edible films and coatings to utilize the surpluses and to improve food quality, safety and nutrition; and, discovery research to investigate the use of new technologies for creation of new product formats for food or nonfood use from dairy and other food ingredients. She is currently investigating integration of concepts of artificial intelligence into dairy processes to eliminate waste.
Locust Bean Gum for Formulating Slow Melt Frozen Desserts
Locust bean gum offers several key advantages when used as part of a stabilizer system for ice cream and frozen desserts. Besides the benefit of preventing ice crystal growth through freeze-thaw cycles associated with temperature abuse, it can also reduce melt rate, and enhance the ability to retain shape and structure after frozen desserts have melted. In this presentation, we will compare the melt properties of locust bean gum to several other traditional hydrocolloids and propose the potential mechanism of why locust bean gum offers this unique functionality in the frozen desserts.
Speaker: Biqing (Jasmine) Wu, Ph.D., Dairy Application Scientist, Tate & Lyle
Biqing (Jasmine) Wu, Ph.D.
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.
Sugar Reduction in Ice Cream and Frozen Desserts
Consumers continue to be interested in products with a variety of sugar levels, considering the sugar content even of indulgent products like ice cream. This presentation addresses health issues like obesity due to high sugar intake and explores regulations such as HFSS label warnings to combat this. It discusses the search for ideal sugar substitutes, examining options like HIS and polyols, while noting challenges like aftertaste and reformulation needs. The focus is on reducing sugar without taste alteration, discussing positive allosteric modulation as a viable strategy and reviewing commercial solutions.
Speaker: Michael Zviely, Ph.D., SVP R&D, Resugar
Michael Zviely, Ph.D.
Dr. Michael Zviely is SVP of R&D at Resugar and has extensive background in the flavors and fragrances industry. Before joining Resugar, he served as the Global VP of R&D and Science at Frutarom (today IFF) and the VP of R&D at Virdia (today Stora-Enso). Dr. Zviely has also held VP R&D at O’Laughlin Industries and DouxMatok (Incredo). Dr. Zviely earned his Ph.D. in chemistry and Post Doctorate from The Hebrew University of Jerusalem.
Regulatory Update
Federal regulatory agencies and even some states are taking actions on a number of issues that will affect manufacturers of frozen desserts and cultured products. Hear from IDFA’s Regulatory Affairs Team about the issues that are on our radar, including FDA modernization, food safety, nutrition policies, packaging regulations and sustainability priorities.
Speakers: John Allan, Vice President, Regulatory Affairs & International Standards, International Dairy Foods Association
Mike Aquino, Director, ESG, International Dairy Foods Association
Michelle Matto, MPH, RDN, Senior Director, Regulatory Affairs & Nutrition, International Dairy Foods Association
Danielle Quist, J.D., Vice President, Regulatory Affairs and Counsel, International Dairy Foods Association
Roberta Wagner, Senior Vice President, Regulatory and Scientific Affairs, International Dairy Foods Association
John Allan
John Allan helps lead all dairy food safety efforts for IDFA and has responsibilities in federal, state and international regulatory, technical and scientific affairs. He engages on behalf of IDFA members with 3-A Sanitary Standards, Inc., and the National Conference on Interstate Milk Shipments (NCIMS). Allan also helps represent IDFA’s international interests through engagement with the International Dairy Federation and the Codex Alimentarius Commission.
Prior to joining IDFA, Allan worked for the American Frozen Food Institute and National Yogurt Association; the U.N. Food and Agriculture Organization within the Codex Alimentarius Commission Secretariat; and the U.S. Centers for Disease Control and Prevention. He graduated from the Univ. of Georgia with a Bachelor of Science in microbiology and a Master of Science in food science and technology. See LinkedIn profile.
Mike Aquino
Mike Aquino joined IDFA as Director, ESG in January 2023. Mike was trained as a food scientist at Drexel University and has since held several professional positions in the food and agriculture space, including with Danone’s research and development pilot facility in White Plains, N.Y., and on the Global Sustainability Team at General Mills addressing corporate citizenship issues such as Scope 3 emissions reduction planning and animal welfare. At IDFA, Aquino helps to manage the trade association’s work in sustainability, corporate social responsibility, and ESG policy and programming within the U.S. dairy supply chain. He is part of the IDFA Regulatory Affairs team and works cross-functionally with colleagues on the legislative, public affairs, communications, and membership teams, and in close collaboration with IDFA members. IDFA members are working each day to make progress on environmental, social, and governance issues facing their communities, people, and products. The IDFA Sustainability Initiative, which Mike helps to lead, positions IDFA members to play a vital role in sustainable, equitable and secure food systems by nourishing people, communities, and the planet.
Mike earned a master’s degree in sustainability management from Columbia University and, presently, is working toward an advanced degree in public affairs at American University, where his doctoral research focuses on analysis of environmental policy and the development of the ESG space.
In his free time, Mike enjoys learning about specialty cheeses and artistic printmaking techniques.
Michelle Albee Matto, MPH, RDN
Michelle provides technical and regulatory leadership to advance IDFA’s nutrition and health advocacy, ensuring dairy’s role in federal nutrition programs and the Dietary Guidelines for Americans (DGAs). In addition, she delivers training on dairy standards and labeling, and provides guidance to IDFA members related to product labeling.
She has worked closely with IDFA over the years, serving on staff between 2002-2010, and then as founder and principal of AM Food & Nutrition consulting, where she worked closely with IDFA providing regulatory support on federal rulemaking and nutrition programs, led IDFA labeling training, and advised IDFA members on labeling requirements. Prior to 2002, Michelle worked at the Food Research and Action Center (FRAC) in Washington, D.C. She earned her bachelor’s degree in Nutrition at Russell Sage College in Troy, N.Y., and her Master of Public Health degree in Nutrition from the University of North Carolina-Chapel Hill. She is a member of the Academy of Nutrition and Dietetics and the American Society for Nutrition and is a past board member of the DC Chapters of both the Institute of Food Technologists and the Society for Nutrition Education.
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.
Roberta Wagner
Roberta Wagner is the Senior Vice President, Regulatory and Scientific Affairs for the International Dairy Foods Association.
Prior to IDFA, Roberta served as vice president of regulatory and technical affairs for the Consumer Brands Association, formerly the Grocery Manufacturers Association since 2019.
Wagner spent 33 years in public service, most recently as the assistant administrator of the Office of Policy and Program Development at the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS). Previously, Wagner served as the deputy assistant administrator for the Office of Field Operations at FSIS where she oversaw a workforce of 7,800 inspection program personnel, including consumer safety officers, public health veterinarians and food inspectors. Wagner also spent more than 25 years with the U.S. Food and Drug Administration (FDA), working in a variety of roles from analytical chemist to associate commissioner for Food Safety Modernization Act implementation.
Speakers
Michelle Albee Matto, MPH, RDN
Associate Vice President, Regulatory Affairs and Nutrition
Michelle Albee Matto, MPH, RDN
Michelle provides technical and regulatory leadership to advance IDFA’s nutrition and health advocacy, ensuring dairy’s role in federal nutrition programs and the Dietary Guidelines for Americans (DGAs). In addition, she delivers training on dairy standards and labeling, and provides guidance to IDFA members related to product labeling.
She has worked closely with IDFA over the years, serving on staff between 2002-2010, and then as founder and principal of AM Food & Nutrition consulting, where she worked closely with IDFA providing regulatory support on federal rulemaking and nutrition programs, led IDFA labeling training, and advised IDFA members on labeling requirements. Prior to 2002, Michelle worked at the Food Research and Action Center (FRAC) in Washington, D.C. She earned her bachelor’s degree in Nutrition at Russell Sage College in Troy, N.Y., and her Master of Public Health degree in Nutrition from the University of North Carolina-Chapel Hill. She is a member of the Academy of Nutrition and Dietetics and the American Society for Nutrition and is a past board member of the DC Chapters of both the Institute of Food Technologists and the Society for Nutrition Education.
John Allan
Vice President, Regulatory Affairs and International Standards
John Allan
John Allan helps lead all dairy food safety efforts for IDFA and has responsibilities in federal, state and international regulatory, technical and scientific affairs. He engages on behalf of IDFA members with 3-A Sanitary Standards, Inc., and the National Conference on Interstate Milk Shipments (NCIMS). Allan also helps represent IDFA’s international interests through engagement with the International Dairy Federation and the Codex Alimentarius Commission.
Prior to joining IDFA, Allan worked for the American Frozen Food Institute and National Yogurt Association; the U.N. Food and Agriculture Organization within the Codex Alimentarius Commission Secretariat; and the U.S. Centers for Disease Control and Prevention. He graduated from the Univ. of Georgia with a Bachelor of Science in microbiology and a Master of Science in food science and technology. See LinkedIn profile.
Mike Aquino
Director, ESG
Mike Aquino
Mike Aquino joined IDFA as Director, ESG in January 2023. Mike was trained as a food scientist at Drexel University and has since held several professional positions in the food and agriculture space, including with Danone’s research and development pilot facility in White Plains, N.Y., and on the Global Sustainability Team at General Mills addressing corporate citizenship issues such as Scope 3 emissions reduction planning and animal welfare. At IDFA, Aquino helps to manage the trade association’s work in sustainability, corporate social responsibility, and ESG policy and programming within the U.S. dairy supply chain. He is part of the IDFA Regulatory Affairs team and works cross-functionally with colleagues on the legislative, public affairs, communications, and membership teams, and in close collaboration with IDFA members. IDFA members are working each day to make progress on environmental, social, and governance issues facing their communities, people, and products. The IDFA Sustainability Initiative, which Mike helps to lead, positions IDFA members to play a vital role in sustainable, equitable and secure food systems by nourishing people, communities, and the planet.
Mike earned a master’s degree in sustainability management from Columbia University and, presently, is working toward an advanced degree in public affairs at American University, where his doctoral research focuses on analysis of environmental policy and the development of the ESG space.
In his free time, Mike enjoys learning about specialty cheeses and artistic printmaking techniques.
Whitney Beem
Senior Director, Marketing and Insights, Parker Products
Whitney Beem
Susan Bond
Vice President of Regulatory & Scientific Affairs, Kerry
Susan Bond
Susan Bond, Vice President of Regulatory & Scientific Affairs at Kerry, has led a distinguished career across the food and beverage market for over 25 years, with experience at the FDA, International Food Information Council and various Food and Beverage manufacturers. Harmonizing scientific innovation with regulatory compliance, Susan is a pivotal force in shaping the future of ingredients for a healthier and safer global market. Susan is a graduate of West Virginia Wesleyan College and holds an M.S., Technology, Biotechnology from University of Maryland Global Campus.
Rafael Garcia, Ph.D.
Research Chemical Engineer, Agricultural Research Service, United States Department of Agriculture
Rafael Garcia, Ph.D.
Dr. Rafael Garcia is a Research Chemical Engineer in ARS’s Dairy and Functional Foods Research Unit. He specializes in developing new utilization opportunities for agricultural and food processing byproducts. His current research focuses on waste product generated in ice cream manufacture. Prior to his current position, he worked with byproducts of meat production.
Rafael holds a PhD in Agricultural and Biosystems Engineering from University of Arizona, a Master’s in Food Science from Cornell University, and a Bachelor’s in Biological Sciences from UC Davis.
Rick Gessler
Vice President of Engineering, Delkor Systems
Rick Gessler
Rick Gessler is Vice President of Engineering at Delkor Systems, a leading U.S. manufacturer of advanced robotic packaging systems. Based in Minneapolis, MN, Delkor employs 350 employees in its state of the art, 300,000 sq.ft. manufacturing campus. Delkor is Rockwell Automation's OEM of the Year, a Fanuc Level 5 Certified Service Provider and a top North American manufacturing partner for yogurt, ice cream, and dairy case packing and cartooning equipment.
In his role at Delkor, Rick has led a multi-year development effort that enables robotic equipment to meet the ever-changing packaging requirements of today’s mass merchandisers and e-commerce retailers. He has been recognized by Walmart as a thought leader on the topic of retail ready packaging and has travelled to their Bentonville headquarters on numerous occasions to speak on this topic with Walmart executives and suppliers. Rick has been awarded several important package patents for new retail ready shipper concepts, the most notable of which is his invention of the Delkor Cabrio Case®, the preferred package at major mass merchandisers. In 2023, over 1 billion Cabrio Cases were produced across many product categories in North America. Rick has 20+ years of experience in the packaging industry and is a graduate of the University of St. Thomas (MBA) and Minnesota State University (Mechanical Engineering).
Samantha Gonfiantini
Dairy Marketing Lead, North America, Kerry
Samantha Gonfiantini
Samantha Gonfiantini, Kerry’s Strategic Marketing Lead for Dairy, is a passionate marketer with a keen understanding of consumer trends and is dedicated to innovating and disrupting the category. She holds a bachelor’s degree in Sociology from Beloit College which drives her curiosity of consumer behavior. With experience in channel, category and customer marketing, Samantha understands the dairy landscape and how to remain competitive in the space.
Emina Goodman
Sr. Commercial Director – Color Development, ADM
Emina Goodman
Adam Hardy
Director of R&D and Commercialization, Van Leeuwen Ice Cream
Adam Hardy
Eric James, Ph.D.
Technical Manager, The National Food Lab, Inc.
Eric James, Ph.D.
Dr Eric James is a Technical Manager with The National Food Lab, Inc. which provides product development, food science, consumer research and process scale-up services to clients in the food, beverage and supplement industries. In this role he manages and develops cross-functional teams of skilled and passionate food scientists, engineers and culinary experts, providing rapid, integrated and innovative product development solutions across multiple food platforms. Eric builds relationships and trusted partnerships with clients from Fortune 500 companies to entrepreneurs through systematic problem solving and an understanding of core food science principles to drive innovation, value creation, and client satisfaction. Before joining The National Food Lab, Eric was with Mars Chocolate and Cadbury Schweppes both in research and development with experience from bean to bar. Eric has a Ph.D. in Chemical Engineering from The University of Queensland in Brisbane, Australia and a B.S. in Molecular and Cell Biology from The Pennsylvania State University.
Brian Kraus, MS
Director Food Safety & Regulatory Compliance, Wells Enterprises Inc.
Brian Kraus, MS
Bachelor of Science in Microbiology from Iowa State University and Master of Science in Food Safety from Michigan State University. His master’s project at MSU was Food Allergen Control where he had the opportunity to use his research to teach an online graduate course in Allergen Management. He has spent the past 40+ years as a Food Safety Professional in the food processing industries that include dairy (ice cream), egg and meat. As a Food Safety Professional, he has authored numerous Food Safety and HAACP Plans to include prerequisite programs that support those plans. Additionally, he has developed and implemented Allergen Cleaning Verification and Validation Processes. He also directs the operations of Wells’ ISO 17025 Accredited Microbiological Laboratory which includes an allergen testing lab that supports the Food Safety Programs in the Wells production facilities. As a foundation to these responsibilities, he is a certified HACCP Trainer through HACCP Alliance, a FSPCA Lead Instructor for PCQI certification, sits on the Board of Directors at Food Allergy Research and Resource Program (FARRP) and an active participant in research projects with academia.
Mike Medina
Category Marketing Director – Specialized Nutrition & Dairy, ADM
Mike Medina
John Namy
Vice President of Culinary Innovation & Applications, IRCA Group
John Namy
A food and beverage innovator and creative disruptor leveraging extensive domestic and international experience across the food and beverage sectors to bring commercially viable new product ideas that excite the consumer and revolutionise how the industry views ingredient companies. A Pioneer in the ingredients space helping change the way major CPG, food service and retail companies viewed ingredient suppliers by becoming a trusted partner delivering innovation and unique insights by understanding the food trends landscape ahead of traditionally relied-upon data. Generated hundreds of millions of dollars in revenue for many global corporate clients with a proactive approach to innovation, discovering taste and texture trends from local foods and developing these ideas into successful commercial propositions. Creator of the successful Rapid Fire Programme, a 360° multisector product development agenda incorporating the innovative "Eat the Streets" concept, part of an inclusive customer collaboration process.
Julie Pickette
Marketing Manager, PROVA Inc.
Julie Pickette
Julie manages and develops PROVA Inc.'s marketing in North America. As a certified pastry chef with a robust background in sales and event management, Julie blends her culinary expertise with marketing. Julie leverages her pastry expertise to promote PROVA’s sweet brown extracts and flavors. With an eye on emerging trends, Julie collaborates closely with PROVA's flavorists and R&D teams to develop innovative flavors and concepts, tailored to meet the unique needs of clients.
Danielle Quist
Vice President, Regulatory Affairs and Counsel
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.
John Renye Jr., Ph.D.
Research Microbiologist, Agricultural Research Service, United States Department of Agriculture
John Renye Jr., Ph.D.
Dr. John Renye is a Research Microbiologist in the Dairy and Functional Foods Research Unit of the Agricultural Research Service, United States Department of Agriculture. John works with a team of scientists on a research project to reclaim value from coproducts of dairy food manufacture. He leads research efforts to repurpose dairy waste streams or coproducts as fermentation substrates for production of antimicrobial peptides called bacteriocins. These antimicrobials are being assessed for improving food safety, shelf-life extension, and potential human and animal health applications. John also works on efforts to develop fermentation strategies for producing ethanol from byproducts recovered during the extraction of fat from waste ice cream.
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.
Darren Seifer
Industry Advisor, Consumer Goods and Foodservice Insights, Circana
Darren Seifer
Vivien Sheehan, Ph.D.
Vice President of Business Development for Nutritional & Functional Ingredients, Kerry
Vivien Sheehan, Ph.D.
As Vice President of Business Development at Kerry, Vivien oversees high performing teams focused on a portfolio of functional and nutritional ingredients for the Food, Beverage, and Supplement markets. With over 16 years’ experience working for Kerry, Vivien spent most of her career leading the Research & Development function within Kerry’s Applied Health and Nutrition business. She has made a distinguished contribution in the field of Food Waste mitigation, Health, and Wellness enhancement & Plant Protein technology. Vivien is a graduate of University of College Cork, Ireland with a bachelor's degree in food science, and a subsequent Doctorate in Microbiology.
Peggy Tomasula
Research Leader, Research Chemical Engineer, Agricultural Research Service, United States Department of Agriculture
Peggy Tomasula
Peggy Tomasula, DSc, is Research Leader of the Dairy and Functional Foods Research Unit, ERRC, ARS, USDA, Wyndmoor, PA. She leads a group of 30 Research and Support Scientists in utilization research on the basic and applied aspects of science and technology of dairy commodities and functional foods. She works with stakeholders in and external to ARS on projects related to sustainability to reduce GHG emissions, energy and water use, and waste; preharvest/postharvest handling, such as processing, on the nutritional status of foods; creation of edible films and coatings to utilize the surpluses and to improve food quality, safety and nutrition; and, discovery research to investigate the use of new technologies for creation of new product formats for food or nonfood use from dairy and other food ingredients. She is currently investigating integration of concepts of artificial intelligence into dairy processes to eliminate waste.
Anders Torbensen
VP Sales & Marketing, Gram Equipment
Anders Torbensen
Anders Torbensen is an Ice cream equipment professional with more than 16 years of experience in the industry. Educated in mechanical engineering, combined with a passion for the industry, he has been an important factor in recent years technological development of solutions in the global ice cream industry. Strategical focused on the industries challenges of providing solutions, complying with regulations, consumer demands, hygienic and latest carbon impact in the industry, he has a long track record of proven impact in the industry.
Roberta Wagner
Senior Vice President, Regulatory and Scientific Affairs
Roberta Wagner
Roberta Wagner is the Senior Vice President, Regulatory and Scientific Affairs for the International Dairy Foods Association.
Prior to IDFA, Roberta served as vice president of regulatory and technical affairs for the Consumer Brands Association, formerly the Grocery Manufacturers Association since 2019.
Wagner spent 33 years in public service, most recently as the assistant administrator of the Office of Policy and Program Development at the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS). Previously, Wagner served as the deputy assistant administrator for the Office of Field Operations at FSIS where she oversaw a workforce of 7,800 inspection program personnel, including consumer safety officers, public health veterinarians and food inspectors. Wagner also spent more than 25 years with the U.S. Food and Drug Administration (FDA), working in a variety of roles from analytical chemist to associate commissioner for Food Safety Modernization Act implementation.
Biqing (Jasmine) Wu, Ph.D.
Dairy Application Scientist, Tate & Lyle
Biqing (Jasmine) Wu, Ph.D.
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.
Michael Zviely, Ph.D.
SVP R&D, Resugar
Michael Zviely, Ph.D.
Dr. Michael Zviely is SVP of R&D at Resugar and has extensive background in the flavors and fragrances industry. Before joining Resugar, he served as the Global VP of R&D and Science at Frutarom (today IFF) and the VP of R&D at Virdia (today Stora-Enso). Dr. Zviely has also held VP R&D at O’Laughlin Industries and DouxMatok (Incredo). Dr. Zviely earned his Ph.D. in chemistry and Post Doctorate from The Hebrew University of Jerusalem.
Innovative Flavor Contest
This popular competition offers the opportunity for ice cream and frozen dessert makers, as well as flavoring suppliers, to showcase their latest ice cream flavors and novelties.
All conference attendees are invited to submit one entry to compete in each of the three categories:
• Most Innovative Ice Cream Flavor
• Most Innovative Ice Cream Novelty
• Most Innovative Prototype Ice Cream Flavor
Awards will be given for first-, second- and third-place winners in each category, judged by conference attendees, and winners will be featured in an upcoming edition of Dairy Foods magazine.
To submit an entry, complete the contest entry form no later than March 26, 2024. Please contact vpender@idfa.org with any questions.
Sponsored by:
Guidelines for Contest Submissions
- A company representative must register for the Ice Cream Technology Conference to participate.
- Limit of one (1) entry per company, per category.
- Please plan for your product submission to arrive between April 4 and April 8. If your product is received after April 8, we cannot guarantee that your entry will be included in the contest.
- Please send the equivalent of at least one (1) gallon of ice cream per category entry. For ice cream novelties, please send at least twenty-four (24) pieces for each entry.
- The ice cream MUST be in an unmarked container, except for the lid.
- Novelties should use plain wrappers, if possible. The lid or the outside of the novelty box MUST have the company name and the flavor.
- 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 "Must Be Kept Frozen" and "IDFA Ice Cream 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
- Arrival date
- Submission name and product type
- Company contact attending the conference
Hilton Clearwater Beach Resort
The Ice Cream Technology Conference and the Yogurt & Cultured Innovation Conference will be co-located at the Hilton Clearwater Beach Resort in Clearwater, Florida. You may make your hotel reservations online or directly with the hotel by calling 727-461-3222. When calling, please refer to the International Dairy Foods Association (IDFA) to receive the special room rate of $349 per night plus applicable taxes. The deadline to secure a room is March 15, 2024. We have reserved a large block of rooms, but once all the rooms have been booked, we cannot guarantee that additional space will be available.
Address: 400 Mandalay Avenue Clearwater, FL 33767
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 12, 2024 for a full refund, minus a $75 processing fee. Cancellations received after March 12, 2024, will be eligible for a 50 percent refund, less the processing fee. Your registration fee is non-refundable after March 26, 2024. 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 mherrick@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.
The Ice Cream Technology 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 mlembke@idfa.org for more information.
