JUNE DAIRY MONTH 2018
HAVE FUN WITH FRUITY
INTERNATIONAL DAIRY FOODS ASSOCIATION
Innovative Ice Cream Flavor Competition participants enjoy the 2018 competition in Fort Myers, Florida. From left are Tom Imbordino of Dairy Foods, Michael Hengelsberg of Concord Foods LLC, Duane Wittlief of Kemps LLC, Dallas Vaughn of Wells Enterprises Inc., Ron Renati of Albertsons Companies, Cary Frye of International Dairy Foods Association, Robin Waite of Perry’s Ice Cream Company Inc., Kelly German of Baskin-Robbins, Steve McGowan of SensoryEffects Flavor Systems, Nicole McKinnell of Baskin-Robbins, Anahita Seth of Dunkin’ Brands Inc. and Amy Vodraska or Dairy Foods. International Dairy Foods Association
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everal fun and fruity flavors of ice cream – either newly introduced or yet to be released – captured the attention of judges recently at the International Dairy Foods Association’s annual Innovative Ice Cream Flavor Competition in Fort Myers, Florida. The favorites earned first-place finishes in all three categories. Signature Reserve Brazilian Guava Cheesecake ice cream, Spicy Mango Raspberry Fiesta ice cream, and the Pomegranate and Sweet Potato Medley Bar were named the most innovative ice cream products at the competition. “Fruit was the name of the game in this year’s contest,” said Cary Frye, International Dairy Foods Association senior vice-president of regulatory affairs. “Contestants showed off their expert ability to pair fresh
tropical fruits with almost anything, including spices, vegetables and decadent deserts. Ice creams featuring cookie doughs and butters, as well as salty nuts, were also highly favored flavors in this year’s lineup.” The competition showcases the creativity of U.S. ice cream makers and flavoring suppliers. It captures upcoming flavor trends in the ice cream and frozen-dessert industry. This year’s conference set records for number of entries in the competition, as well as attendance. More than 160 ice cream-industry professionals attended the event, where they tasted, judged and selected the winners from a record total 40 flavor entries. “We are thrilled to be involved with the conference and to have been a long-time sponsor of the Innovative Ice Cream Flavor Competition,” said Tom Imbordino, publisher of “Dairy Foods” magazine. “We look forward to this every year as it’s one of the
best events in the dairy industry.” Amy Vodraska, associate publisher of “Dairy Foods,” said, “This is where the industry comes to network, discuss new trends and technologies, and look for opportunities for growth. The continued robust success of the conference and the competition shows how well both fulfill ice cream professionals’ needs.” Frye, Imbordino and Vodraska presented the awards in three categories – most innovative ice cream flavors, most innovative prototype flavors and most innovative novelties. Signature Reserve Brazilian Guava Cheesecake ice cream, entered by Albertsons Companies, earned first place in the most innovative ice cream flavor category. It’s a sweet-and-sour super-premium cheesecake ice cream balanced with ribbons of tart guava puree. It contains bites of cheesecake-crust pieces.
Agri-View special section May 17, 2018
Spicy Mango Raspberry Fiesta ice cream was named the most innovative prototype flavor. It’s a mango and red-pepper ice cream with a sweet swirl of raspberry. The flavor was submitted by SensoryEffects Flavor Systems, which manufactures and supplies custom flavor-delivery systems. Pomegranate and Sweet Potato Medley Bar, submitted by Perry’s Ice Cream Company Inc., took top honors in the most innovative novelty category. It’s a frozen dessert bar made with real fruit and vegetable juice. The Ice Cream Technology Conference focuses specifically on ice cream and frozendessert research, technology, new market trends, food safety, labeling and marketing opportunities. The 2019 conference will be held April 16-17 at the Vinoy Renaissance St. Petersburg Resort & Golf Club in St. Petersburg, Florida. Visit idfa.org for more information.