Ice Cream Technology Conference
Mar 29th - Mar 30th
Bonita Springs, Florida
Innovative Flavor Contest
The Ice Cream Technology Conference is the premier event for ice cream and frozen dessert professionals and 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.
All professionals in ice cream and frozen dessert technology — including plant managers, regulatory compliance personnel, research and development professionals, and quality assurance staff — will gain new insights, ideas and solutions by attending the conference. Suppliers to the ice cream industry are also encouraged to attend.
8:00am - 8:30am Networking Breakfast
8:30am - 8:45am Welcome Remarks
8:45am - 9:30am General Session: Consumer Trends for Yogurt and Ice Cream Consumption
Leading practitioners from McKinsey's global consumer practice discuss trends in ice cream and yogurt markets and how those markets are growing and evolving. Specific focus of the session is on key consumer behaviours for this category as well as how those have been affected by the pandemic. The session concludes with thoughts on what the trends mean for product innovations for ice cream and yogurt categories. </br> <b>Speakers: Anne Grimmelt,</b> Senior Expert, McKinsey & Company</br> <b>Chirag Pandya,</b> Partner, McKinsey & Company </br>
Anne Grimmelt
Chirag Pandya
9:30am - 10:15am General Session: Dairy Protein from Precision Fermentation for Food Applications
This presentation will cover the use of fermentation-derived protein in food applications. The presenter will open with an overview of how Perfect Day makes its animal-free whey protein and will then share the taste, texture, nutrition functionality and environmental benefits of it as an ingredient in food applications, a critical component of the company's work building a kinder, greener tomorrow. Speaker: <b>Christine Bunting,</b> Senior Director of Food Applications, Perfect Day </br>
Christine Bunting
10:15am - 10:45am Networking Break
10:45am - 11:30am Concurrent Session: Reducing Sugar and Creating Value in Your Frozen Dessert
Consumers are looking for an indulgent but "better-for-you" eating experiences in ice creams and frozen desserts. The challenges that go hand in hand with reducing calories and sugar include increasing costs and achieving the expected sensory/taste attributes, using consumer friendly ingredients. Creating a product with optimal freeze point depression, homogenization, ice crystal control and other characteristics comes down to selecting the right ingredients for your system. Learn about the key pillars and functional lynchpins which can differentiate your product, allow for an easy line extension, or repurpose idle capacity in your facility. </br>Speakers: <b>Ivan Gonzales,</b> Marketing Director Ingredion, Inc.</br> <b>Jay Sanghani,</b> Senior Technologist, Sweetener Technical Service, Ingredion Inc.</br>
Ivan Gonzales
Jay Sanghani
10:45am - 11:30am Yogurt & Cultured: Concurrent Session
11:30am - 12:15pm Concurrent Session: Traceability and ERP Software for Frozen Desserts
FSMA requirements for traceability have caused many ice cream companies to review their processes to comply with FDA requirements. One option adopted by MooThru is an Enterprise Resource Planning (ERP). This session will cover the implementation of such a system, including building a traceability record to meet FSMA. </br>Speakers: <b>Emily Julian,</b> VP of Communications, U.S. and Canada at Tetra Pak </br> <b>Peter Suddard,</b> Vice President, Mar-Kov Computer Systems</br>
Emily Julian
Peter Suddard
11:30am - 12:15pm Yogurt & Cultured: Concurrent Session
12:15pm - 1:30pm Networking Lunch
1:30pm - 2:15pm Concurrent Session: Utilization of Dairy By-Products in Ice-Cream Manufacturing
Dairy by-products can provide vital functions in ice cream, while potentially reducing use of other additives and repurposing, rather than disposing of important dairy components. Learn about work into the application of beta-serum and the phospholipids it contains. Beta-serum can be used as a non-fat dry milk replacer in ice creams for sustainable and healthy markets. Phospholipids found in milk are of great interest due to their health and nutritional benefits associated with their consumption, and may improve emulsification of ice cream. </br>Speaker: <b>Kaavya Rathnakumar, Ph.D.,</b> Innovation Scientist, Beyond Meat</br>
Kaavya Rathnakumar, Ph.D.
1:30pm - 2:15pm Yogurt & Cultured: Concurrent Session
2:15pm - 3:30pm Innovative Ice Cream Flavor Competition, Part I: Most Innovative Flavor and Most Innovative Novelty
Don't miss your chance to compete and help judge the annual Innovative Ice Cream Flavor Competition! Taste the latest and most interesting flavors and novelties and vote for your favorites of 2022. In Part I, attendees will judge samples for the Most Innovative Ice Cream Flavor and the Most Innovative Ice Cream Novelty Product currently in the market.
3:30pm - 4:15pm Concurrent Session: Energy Optimized Ice Cream Production
From both a money savings and sustainability perspective, energy savings in ice cream manufacturing is a hot topic. This presentation will cover various technologies and methods to reduce energy consumption during the production of ice cream, with both theoretical and practical aspects. Following this session, you will be able to consider a number of options to respond to consumer and political demands to reduce carbon footprint through reduced use of energy. </br>Speaker: <b> Anders Torbensen,</b> Vice President of Sales, Gram Equipment </br>
Anders Torbensen
4:15pm - 5:00pm Innovative Ice Cream Flavor Competition, Part II: Most Innovative Prototype Flavor
Part II of this year's 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. Come taste and judge the samples for yourself and help choose the winner. Better yet, submit your company's creation and see how it rates. Awards will be given for first, second and third place, as judged by conference attendees.
5:30pm - 7:00pm Networking Reception
8:30am - 9:15am General Session: Is Your Allergen Control Program Sufficient
Allergens are the cause of the majority of food industry recalls each year and with the growing variety of dairy and non-dairy products and ingredients used today by dairy manufacturers, allergen control is more important—and challenging—than ever before. Join us for a review of best practices and test methods for ensuring your program is up to par and will help keep your company's name out of the headlines. </br>Speaker: <b>Charles McGuill </b> Product Manager, Hygiena</br>
Charles McGuill
9:15am - 10:00am General Session: Front of Pack Labeling: Global Trends, US Implications
Front of pack labeling intended to help consumers identify "healthier" options is expanding internationally, and has been mentioned as an area of future work by FDA staff. Learn more about how various FOPL schemes identify healthier options and how these could affect dairy products. </br>Speaker: <b> Beth Johnson, MS, RD,</b> CEO and Founder, Food Directions</br>
Beth Johnson, MS, RD
10:00am - 10:30am Innovative Cultured Dairy Product Contest
Don't miss your chance to compete and help judge the Innovative Product Contest. Taste the latest new products — including cultured milk, yogurt, sour cream, cottage cheese, and dips — created by your peers and vote for your favorites. Winners will be featured in an upcoming edition of Dairy Foods magazine.
11:00am - 11:45am Concurrent Session: Is Biofilm Hiding in Your Ice Cream Plant?
Biofilms thrive in moist, undisturbed niches where hand scrubbing may not be feasible – making dairy processing environments the ideal place for biofilm to grow and harbor dangerous pathogens like Listeria. In this presentation, learn where biofilms commonly occur in ice cream plants, risks associated with not removing biofilm, ways you can protect your brand's operation, and increase operational efficiency by treating and preventing biofilm. </br>Speaker: <b> Stacy Ostromecki,</b> Commercial Development Manager – Dairy, Sterilex </br>
Stacy Ostromecki
11:45am - 12:30pm Concurrent Session: Formulating Ice Cream with CBD
CBD is now being included in a wide variety of foods, beverages and supplements, including ice cream. And even more than other novel ingredients, there are a number of challenges to adding CBD to ice cream and frozen desserts. Hear from one ice cream company about cannabis, its integration into dairy products, as well as an understanding of the challenges and how to overcome them in the future. </br>Speaker: <b> Susan Scherer,</b> RN, BSN, OCN, Founder & CEO, HHC Brands LLC </br>
Susan Scherer
12:30pm - 1:30pm Lunch & Awards Presentation
1:30pm - 2:15pm Concurrent Session: Get the Scoop! The Future of Indulgence in Frozen Desserts
The health of the planet has become the #1 concern for consumers globally, with dairy topping the category list for where sustainability is most important. What does this mean for the future of frozen desserts? As consumers begin to move past a pandemic-stricken mindset, they are prioritizing memorable taste experiences, while increasingly sharing the stories behind the indulgence. Join us to discover how ice cream creators can deliver the ultimate indulgence while considering consumer wellbeing, ingredient sourcing and environmental impact. </br>Speakers: <b> Logan Cisewski,</b> RD&A Senior Scientist, Kerry</br> <b> Annika Day,</b> Dairy & Plant-based Dairy Strategic Marketing Lead, Kerry </br>
Logan Cisewski
Annika Day
2:15pm - 3:00pm General Session: IDFA Regulatory Updates
Join IDFA's Regulatory and Scientific Affairs team to learn about IDFA's top regulatory policy priorities and key issues impacting ice cream, cultured products as well as other dairy foods. Hot topics covered will include: FDA inspection and enforcement activity, upcoming changes related to Grade "A" regulations, FDA food safety policy updates, USDA bioengineered foods disclosure rollout, nutrition-related changes to federal food program requirements, and others. </br>Speakers: <b> John Allan, M.S.,</b>Vice President, Regulatory Affairs & International Standards, International Dairy Foods Association</br> <b> Michelle Matto, RD, AM, </b>AM Food & Nutrition, IDFA Consultant</br> <b>Danielle Quist, J.D.,</b> Vice President, Regulatory Affairs and Counsel, International Dairy Foods Association </br><b>Joe Scimeca, Ph.D.,</b> Sr. Vice President, Regulatory and Scientific Affairs, International Dairy Foods Association</br>
Michelle Albee Matto, MPH, RDN
Danielle Quist
Joseph Scimeca, PhD
March 29, 8:00am - March 29, 8:30am
General Session: Consumer Trends for Yogurt and Ice Cream Consumption
Leading practitioners from McKinsey's global consumer practice discuss trends in ice cream and yogurt markets and how those markets are growing and evolving. Specific focus of the session is on key consumer behaviours for this category as well as how those have been affected by the pandemic. The session concludes with thoughts on what the trends mean for product innovations for ice cream and yogurt categories.
Speakers: Anne Grimmelt, Senior Expert, McKinsey & Company
Chirag Pandya, Partner, McKinsey & Company
Senior Expert, McKinsey & Company
Anne is a Senior Expert in McKinsey's Stamford office and part of the Global Consumer Practice. She has 20+ years of experience shaping growth strategies of Consumer companies using growth capabilities, consumer insights, and trends. Anne is longtime leader and shaper of McKinsey's Global Sentiment Survey, providing insights on financial sentiment and CPG shopping behavior of consumers around the world.
Partner, McKinsey & Company
Chirag Pandya is a dairy technologist and a Partner in McKinsey's Silicon Valley office and part of the Global Operations Practice. He focuses on strategy and operations transformations across food and nutrition industries. Chirag co-leads McKinsey Food and Nutrition Excellence Centre focused on food and consumer health topics leveraging 20+ years of dairy and food industry experience and is a global thought leader on Future of Food. His experiences include assignments in Europe, Middle East, SE Asia and North America.
General Session: Dairy Protein from Precision Fermentation for Food Applications
March 29, 9:30am - March 29, 10:15am
This presentation will cover the use of fermentation-derived protein in food applications. The presenter will open with an overview of how Perfect Day makes its animal-free whey protein and will then share the taste, texture, nutrition functionality and environmental benefits of it as an ingredient in food applications, a critical component of the company's work building a kinder, greener tomorrow. Speaker: Christine Bunting, Senior Director of Food Applications, Perfect Day
Senior Director of Food Applications, Perfect Day
Christine Bunting serves as Senior Director of Food Applications at Perfect Day, a consumer biology company on a mission to create a kinder, greener tomorrow by developing new ways to make the foods you love today. In her role, she leads the food team to unlock the applications for Perfect Day protein that extend our impact into the dairy aisle and beyond.
Christine has been perfecting food experiences through technology and research for nearly three decades. She is passionate about discovering new ways to produce food ingredients with the ideal flavor and texture, while maximizing nutrition and health benefits—with a reduced environmental footprint.
Christine joined Perfect Day from Clif Bar & Company, where she most recently served as the Director of R&D for the ingredients team. In her over 8 years with Clif Bar, she led their team to discover innovative ways to maximize the use of their existing ingredients and incorporate new ones. The result was the beloved energy bar continuing to deliver on its promise to promote the health, joy, and energy consumers need to pursue their passions. Prior to Clif Bar, she held product and R&D roles at a number of leading global food and nutrition companies, including at M&M/Mars, DSM Nutritional Products, Rich Products Corporation, Nellson Nutraceutical, ConAgra Foods, Kellogg's, and Nabisco (now Mondelēz Int'l).
Christine earned her BS in Dietetics from James Madison University, her MS in Food Science from the University of Wisconsin-Madison, and her MJ in Global Food Law from Michigan State University. She is passionate about the future of animal-free protein and is driving Perfect Day to its vision of building a more equitable, resilient, and diverse food system for all of us.
Networking Break
March 29, 10:15am - March 29, 10:45am
Concurrent Session: Reducing Sugar and Creating Value in Your Frozen Dessert
Consumers are looking for an indulgent but "better-for-you" eating experiences in ice creams and frozen desserts. The challenges that go hand in hand with reducing calories and sugar include increasing costs and achieving the expected sensory/taste attributes, using consumer friendly ingredients. Creating a product with optimal freeze point depression, homogenization, ice crystal control and other characteristics comes down to selecting the right ingredients for your system. Learn about the key pillars and functional lynchpins which can differentiate your product, allow for an easy line extension, or repurpose idle capacity in your facility.
Speakers: Ivan Gonzales, Marketing Director Ingredion, Inc.
Jay Sanghani, Senior Technologist, Sweetener Technical Service, Ingredion Inc.
Marketing Director Dairy Ingredion, Inc.
Ivan Gonzales is the Marketing Director, Dairy for Ingredion, Inc.
Senior Technologist, Sweetener Technical Service, Ingredion Inc.
Jay Sanghani is a Senior Technologist in the Sweetener Technical Service team at Ingredion Incorporated. He supports customers with sugar reduction projects in dairy, alternative dairy, and other applications. He has over 4 years of experience in the development of vegan cheese, yogurt, and frozen dessert formulations and processes with starch-based texturizers, plant-based proteins, hydrocolloids, and sweeteners. Jay has presented his research on optimizing texture of high protein plant-based yogurts at IFT Symposium and presented the impact of starch and hydrocolloids in processed cheese at the Processed Cheese Short Course at the Center for Dairy Research at the University of Wisconsin-Madison. Jay has a BS in Food Science and MBS in Food Science from Rutgers University.
Concurrent Session: Traceability and ERP Software for Frozen Desserts
March 29, 11:30am - March 29, 12:15pm
FSMA requirements for traceability have caused many ice cream companies to review their processes to comply with FDA requirements. One option adopted by MooThru is an Enterprise Resource Planning (ERP). This session will cover the implementation of such a system, including building a traceability record to meet FSMA.
Speakers: Emily Julian, VP of Communications, U.S. and Canada at Tetra Pak
Peter Suddard, Vice President, Mar-Kov Computer Systems
Chief Operating Officer, MooThru
Emily Julian is the COO of Moo Thru and has been making sure people get delicious ice cream for years. Moo Thru was founded by 4th generation dairy farmer Ken Smith and provides amazing ice cream in Virginia.
Vice President, Mar-Kov Computer Systems
Peter Suddard is a Vice President and Mar-Kov Computer Systems. Mar-Kov provides ERP software for Batch Manufacturers that help manage inventory, traceability, dispensing, and more. When he is not in meetings Peter enjoys going for runs and playing with his family.
March 29, 12:15pm - March 29, 1:30pm
Concurrent Session: Utilization of Dairy By-Products in Ice-Cream Manufacturing
March 29, 1:30pm - March 29, 2:15pm
Dairy by-products can provide vital functions in ice cream, while potentially reducing use of other additives and repurposing, rather than disposing of important dairy components. Learn about work into the application of beta-serum and the phospholipids it contains. Beta-serum can be used as a non-fat dry milk replacer in ice creams for sustainable and healthy markets. Phospholipids found in milk are of great interest due to their health and nutritional benefits associated with their consumption, and may improve emulsification of ice cream.
Speaker: Kaavya Rathnakumar, Ph.D., Innovation Scientist, Beyond Meat
Innovation Scientist, Beyond Meat
Kaavya obtained her bachelors in food processing engineering at Indian Institute of Food Processing Technology (IIFPT, India), master of engineering in food engineering and bioprocess technology at Asian Institute of Technology (AIT, Thailand) and PhD in dairy and food science at South Dakota State University (SDSU, USA). Her research expertise includes the extraction of bioactives, by-product utilization (Argo and dairy wastes), utilization of milk phospholipids, thermal analysis of milk powders, microstructure interactions on dairy emulsions, ingredient formulations, formulation of frozen desserts (dairy and non-dairy), structural interactions in ice-creams. So far in her research career, she has obtained 13 awards for research, published 15 peer review articles, 5 book chapters, 2 books and presented over 28 conference presentations.
Innovative Ice Cream Flavor Competition, Part I: Most Innovative Flavor and Most Innovative Novelty
Concurrent Session: Energy Optimized Ice Cream Production
From both a money savings and sustainability perspective, energy savings in ice cream manufacturing is a hot topic. This presentation will cover various technologies and methods to reduce energy consumption during the production of ice cream, with both theoretical and practical aspects. Following this session, you will be able to consider a number of options to respond to consumer and political demands to reduce carbon footprint through reduced use of energy.
Speaker: Anders Torbensen, Vice President of Sales, Gram Equipment
Vice President of Sales, Gram Equipment
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 of equipment for 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 Ice Cream Flavor Competition, Part II: Most Innovative Prototype Flavor
General Session: Is Your Allergen Control Program Sufficient
Allergens are the cause of the majority of food industry recalls each year and with the growing variety of dairy and non-dairy products and ingredients used today by dairy manufacturers, allergen control is more important—and challenging—than ever before. Join us for a review of best practices and test methods for ensuring your program is up to par and will help keep your company's name out of the headlines.
Speaker: Charles McGuill Product Manager, Hygiena
Product Manager Hygiena
Charles McGuill is the Product Manager for Hygiena's Allergen detection platforms. Charles has over 15 years' of Food Safety experience; with roles in sales, marketing, and product management.
General Session: Front of Pack Labeling: Global Trends, US Implications
Front of pack labeling intended to help consumers identify "healthier" options is expanding internationally, and has been mentioned as an area of future work by FDA staff. Learn more about how various FOPL schemes identify healthier options and how these could affect dairy products.
Speaker: Beth Johnson, MS, RD, CEO and Founder, Food Directions
Founder & Principal, Food Directions LLC
Beth Johnson brings over 25 years of food policy experience serving inside and outside the government, including the Food and Drug Administration, US Department of Agriculture, Senate Committee on Agriculture, Nutrition and Forestry, and the National Restaurant Association, where she built strong relationships with a broad group of stakeholders and a unique and in-depth understanding of how industry can impact policy decisions. Over the years, Johnson has been involved in policy negotiations and development at the local, state, federal and international level. She also helped lead USDA's work on CODEX and the 2005 Dietary Guidelines for Americans. Beth holds relationships with administration officials, agency career staff, key congressional offices as well as public health and consumer advocates that help pave the way for fruitful discussions for our clients. Johnson lives near Annapolis with her husband and two daughters.
Innovative Cultured Dairy Product Contest
Concurrent Session: Is Biofilm Hiding in Your Ice Cream Plant?
Biofilms thrive in moist, undisturbed niches where hand scrubbing may not be feasible – making dairy processing environments the ideal place for biofilm to grow and harbor dangerous pathogens like Listeria. In this presentation, learn where biofilms commonly occur in ice cream plants, risks associated with not removing biofilm, ways you can protect your brand's operation, and increase operational efficiency by treating and preventing biofilm.
Speaker: Stacy Ostromecki, Commercial Development Manager – Dairy, Sterilex
Commercial Development Manager – Dairy, Sterilex
Stacy Ostromecki is the Dairy Commercial Development Manager at Sterilex. In this role, she supports the dairy industry in food safety, sanitation, and biofilm control. Stacy is active with Sterilex's R&D efforts to deliver innovative solutions & new products to meet the needs of dairy producers. Prior to her role at Sterilex, Stacy has held roles at Hydrite Chemical Co. as R&D Chemist, Account Manager and Business Development Manager in the Food Group. She has BS in Biological Sciences from Marquette University. A Wisconsin native, Stacy has a deep appreciation for the dairy industry and is passionate about supporting it. Outside of work you can find Stacy skiing, trail running with her black lab Atlas, and mountain biking.
Concurrent Session: Formulating Ice Cream with CBD
CBD is now being included in a wide variety of foods, beverages and supplements, including ice cream. And even more than other novel ingredients, there are a number of challenges to adding CBD to ice cream and frozen desserts. Hear from one ice cream company about cannabis, its integration into dairy products, as well as an understanding of the challenges and how to overcome them in the future.
Speaker: Susan Scherer, RN, BSN, OCN, Founder & CEO, HHC Brands LLC
RN, BSN, OCN, Founder & CEO, HHC Brands, LLC
Susan Scherer RN, BSN, OCN is a veteran and seasoned nurse with over 20 + years in the oncology, critical care, and patient advocacy space. After years of watching patients struggle with nutrition and life threatening weight loss, she created and became CEO of HHC Brands which holds the subsidiary Heavenly Hash Creamery. Founded in Florida in 2018, Heavenly Hash Creamery was the first ice cream manufacturer to produce CBD infused ice cream on a large scale. Heavenly Hash Creamery is a food technology company that utilizes frozen desserts as a medical delivery system for cannabis and other related compounds. As an entrepreneur and innovator, she is committed to patient and consumer safety, science based evidence for future product development and raising the manufacturing standards for cannabis products. Susan continues to work on legislative efforts regarding patient advocacy and cannabis on a federal and state level. In 2017 she drafted a bill that passed and became law improving patient rights in the state of Florida. In May, she completes her 2 year master's degree in medical cannabis science and therapeutics from the University of Maryland School of Pharmacy.
Lunch & Awards Presentation
Concurrent Session: Get the Scoop! The Future of Indulgence in Frozen Desserts
The health of the planet has become the #1 concern for consumers globally, with dairy topping the category list for where sustainability is most important. What does this mean for the future of frozen desserts? As consumers begin to move past a pandemic-stricken mindset, they are prioritizing memorable taste experiences, while increasingly sharing the stories behind the indulgence. Join us to discover how ice cream creators can deliver the ultimate indulgence while considering consumer wellbeing, ingredient sourcing and environmental impact.
Speakers: Logan Cisewski, RD&A Senior Scientist, Kerry
Annika Day, Dairy & Plant-based Dairy Strategic Marketing Lead, Kerry
RD&A Scientist Kerry
Logan Cisewski works as a scientist for Kerry's dairy and culinary team where he's focused on cultured, fluid, and frozen dessert applications for the last 5 years. Often serving as a liaison between a team of global chefs and researchers, his knowledge in dairy processing, formulation, and characterization has led to numerous successful product launches with customers both large and small. Utilizing Kerry's wide range of technologies, he enjoys layering cultural flair and authenticity to his creations through unique flavor and ingredient selections. Most recently, Logan and his team were awarded 1st place in the 2019 IDFA Most Innovative Prototype Ice Cream competition with "Brandy Bramble Crumble". He has a Bachelor's degree in Biology from Coe College, and resides in the "Swiss Cheese Capital of the World" Monroe, WI.
Dairy & Plant-Based Dairy Strategic Marketing Lead, Kerry
Annika Day leads strategic marketing for dairy and plant-based dairy in Kerry's North American market. A graduate of The University of Alabama, she has experience in digital marketing, partnership activation and nonprofit marketing. While not a food scientist by trade, Annika considers herself an amateur ice cream enthusiast and enjoys trying unique ice cream flavors in northern Illinois, where she resides, and in her travels.
General Session: IDFA Regulatory Updates
Join IDFA's Regulatory and Scientific Affairs team to learn about IDFA's top regulatory policy priorities and key issues impacting ice cream, cultured products as well as other dairy foods. Hot topics covered will include: FDA inspection and enforcement activity, upcoming changes related to Grade "A" regulations, FDA food safety policy updates, USDA bioengineered foods disclosure rollout, nutrition-related changes to federal food program requirements, and others.
Speakers: John Allan, M.S.,Vice President, Regulatory Affairs & International Standards, International Dairy Foods Association
Michelle Matto, RD, AM, AM Food & Nutrition, IDFA Consultant
Danielle Quist, J.D., Vice President, Regulatory Affairs and Counsel, International Dairy Foods Association
Joe Scimeca, Ph.D., Sr. Vice President, Regulatory and Scientific Affairs, International Dairy Foods Association
Vice President, Regulatory Affairs and International Standards IDFA
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.
Senior Director, Regulatory Affairs and Nutrition
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), as well as delivering training and regulatory labeling and claims guidance to IDFA members.
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.
Vice President, Regulatory Affairs and Counsel
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.
Senior Vice President, Regulatory & Scientific Affairs International Dairy Foods Association
Joseph Scimeca, PhD, leads IDFA's Regulatory and Scientific Affairs team. Scimeca has extensive technical regulatory and scientific expertise that includes over 33 years of industry experience. In his position with IDFA, he provides strategic regulatory and scientific leadership for the dairy food and beverage industry covering a broad range of areas including product safety, quality, and labeling; nutrition and health policy; product identity standards; food defense; sustainability initiatives; Codex and other international standards; technical trade barriers; and emerging science and technologies affecting the dairy sector.
He comes to IDFA from Cargill Inc. where he worked for 16 years, serving most recently as Vice President of Global Regulatory & Scientific Affairs. For Cargill, Scimeca provided leadership for ensuring food, feed, and other consumer products were safe, protected against intentional acts of economic adulteration and bioterrorism, and in conformance with relevant food/feed regulations, standards, and internal policies. He managed a team of 30 regulatory professionals based in locations around the world that collaborated with their business partners in facilitating compliance against existing and emerging regulations. Previously, he held similar regulatory affairs roles with General Mills, Pillsbury, and Kraft.
Scimeca has a proven track record working with the FDA and USDA to lead the broad food industry in regulatory reform, with notable efforts in shaping and influencing FDA FSMA regulations, and with several foreign governments in their efforts to modernize food regulations, including China, Canada, India, EU, and Indonesia. Scimeca is skilled at building and leading private-public partnerships to advance food safety initiatives leading to improved public health.
He has and continues to chair or serve on numerous and varied technical committees for scientific, academic, and trade organizations, including the National Academy of Sciences, IUFoST, IFT, ILSI, and JIFSAN, among others. He has authored nearly 40 peer-reviewed scientific papers, monographs, and book chapters.
In his leisure time, he enjoys traveling with his wife and adult children, and finding time to run, backpack, and rock-climb. See LinkedIn Profile.
Click here for program PDF.
RD&A Scientist | Kerry
Marketing Director | Dairy Ingredion, Inc.
5001 Coconut Rd, Bonita Springs, FL 34134, USA
Hyatt Regency Coconut Point Resort
The Ice Cream Technology Conference and the Yogurt & Cultured Innovation Conference will be co-located at the Hyatt Regency Coconut Point Resort in Bonita Springs, Florida. You may make your hotel reservations online or directly with the hotel by calling (877) 803-7534. When calling, refer to the International Dairy Foods Association to receive the special room rate of $249 per night plus applicable taxes. The deadline to secure a room is March 7, 2022. 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.
This premier event for frozen dessert professionals is the only meeting that focuses specifically on frozen dessert research, technology, and new market trends. The Ice Cream Technology Conference encourages an open exchange among participants and experts on the technical and practical processing issues pertinent to the frozen dessert industry.
IDFA invites you to submit a proposal for a presentation or panel discussion for the Ice Cream Technology Conference program.
Areas of interest for proposals include, but are not limited to:
Consumer trends, retail sales and product marketing data;
Food safety (e.g., pathogen and allergen control), quality, and 3rd party auditing for frozen desserts;
Innovations in processing, freezing, and packaging equipment for ice cream and novelties;
Original responses to constraints imposed by government standards/regulations (e.g., standards of identity)
Novel ingredients, flavoring, and sweeteners for the ice cream industry; and
Efficiency, cost saving ideas and sustainability improvements for processing, packaging, sanitation, and distribution.
Please complete the proposal submission form by November 19, 2021. IDFA will contact you if your recommendation is accepted.
Registration fees for Dairy Forum 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 1, 2022 for a full refund, minus a $75 processing fee. Cancellations received after March 1, 2022, will be eligible for a 50 percent refund, less the processing fee. Your registration fee is non-refundable after March 15, 2022. 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.
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.
The deadline for contest submissions was March 22, 2022. Please contact mlembke@idfa.org with any questions.
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 March 24 and March 28. If your product is received after March 28, 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 rgleeson@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.
Submission name and product type
Company contact attending the conference
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.