In a surprising twist, the 2010 winner of the “What’s Your Favorite New Ice
Cream Flavor?” contest wasn’t ice cream — it was Weis Markets, Inc.’s Twisted
Cactus Sherbet, which blends the flavors of prickly pear, blood orange and
marula fruit. The contest, sponsored by Dairy Foods Magazine, is a popular
session at the International Dairy Foods Association’s annual Ice Cream
Technology Conference. Caramel Coconut Flan by Star Kay White, Inc. was selected
as the Most Innovative Prototype Flavor and Durango Raspberry Frozen Yogurt Cone
with Probiotic and Prebiotic Cultures by Wells’ Dairy, Inc. was selected as the
Most Innovative Novelty. Conference participants served as the judges.
Representatives from the winning companies posed proudly with their trophies.
They are (l to r) Candace Herb and Sam Shannon of Weis Markets, Inc.; Elizabeth
Brennan and Kimberly Porter of Wells’ Dairy, Inc.; and James Taft and Stephen
Platt of Star Kay White, Inc.
“We are seeing more complex layers of flavors and the blending of tastes and
textures that seemed impossible just a few years ago,” said Cary Frye, IDFA’s
vice president for regulatory and scientific affairs. “Innovation is providing
ice cream and frozen dessert makers the ability to respond to consumer trends,
especially the demand for ethnic flavors and ingredients like probiotics that
are good for you.”
More than 100 dairy professionals participated in this year’s Ice Cream
Technology Conference, which took place March 10-11 at the Renaissance Vinoy
Resort & Golf Club in St. Petersburg, Fla. The conference featured presentations
and discussion on key issues in the industry. There were sessions on
sustainability in the frozen dessert industry, including presentations on
developing environmentally friendly packaging, energy-saving production methods
and alternatives to traditional thermal pasteurization.
Experts provided an in-depth overview of the use and selection of probiotic
cultures for frozen desserts and processing, as well as compositional and
ingredient considerations relevant to product development opportunities outside
the standards of identity. The David Michael’s Innovation Roadshow provided a
first-hand look at and taste of emerging global flavors and application trends
for ice cream and novelties.
The Ice Cream Technology Conference is the only meeting that focuses
specifically on frozen dessert research, technology, new market trends, food
safety, labeling and marketing opportunities.
IDFA would like to thank the sponsors for their generous support of the 2010 Ice
Cream Technology Conference: Dairy Foods Magazine; Danisco USA Inc.; Ellison
Bakery; Kerry Ingredients & Flavors; Star Kay White, Inc.; Synergy Flavors,
Inc.; and WCB Ice Cream. A complete list of contestants is available here.
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The International Dairy Foods Association (IDFA), Washington, D.C., represents
the nation’s dairy manufacturing and marketing industries and their suppliers,
with a membership of 550 companies representing a $110-billion a year industry.
IDFA is composed of three constituent organizations: the Milk Industry
Foundation (MIF), the National Cheese Institute (NCI) and the International Ice
Cream Association (IICA). IDFA’s 220 dairy processing members run more than 600
plant operations, and range from large multi-national organizations to
single-plant companies. Together they represent more than 85 percent of the
milk, cultured products, cheese and frozen desserts produced and marketed in the
United States.
