Dairy Foods’ Amy Vodraska presents award to Bill Hayes, Sensient Flavors

 More than 110 dairy professionals participated in this year's Ice Cream Technology Conference, which took place March 6-7 at the Renaissance Vinoy Resort & Golf Club in St. Petersburg, Fla.

The conference featured information, inspiration and conversation among colleagues, and Executive Pastry Chef Bill Corbett demonstrated his ability to create imaginative and dazzling desserts that combine unique flavors, textures and colors. In addition, there were sessions on leveraging emerging consumer demands, implementing new food safety regulations in ice cream plants, sampling new flavor combinations and understanding the latest research on sweeteners.

IDFA’s Cary Frye chats with Chef Bill Corbett,  a popular speaker at the 2012 Ice Cream Technology Conference.

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 thanks the sponsors for their generous support of the 2012 Ice Cream Technology Conference: DuPont Nutrition and Health; Dairy Foods; Ellison Bakery; PROVA Inc.; Randolph Associates, Inc.; SensoryEffects and Star Kay White.

Source: International Dairy Foods Association