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10th World Food Technology & Innovation Forum 2012

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2/29/12 to 3/1/12
City West Hotel Dublin, Ireland

The World Food Technology & Innovation Forum 2012 will now be taking place at the City West Hotel in Dublin, Ireland on 29th February - 1st March 2012. The feedback from our existing customers showed a great interest in returning back to Ireland, where this summit was originally taking place. As we want to deliver the best service to our customers, we have decided to move the 2012 summit back to Ireland. This summit will bring together over 160+ food innovation and technology professionals to discuss the key challenges in the industry. The 2012 programme highlights the most effective strategies, tool and techniques to maximise innovation, competitiveness and profitability in new market conditions.

2012 Key themes include:

Better Hunting Strategies - Using a Want, Get, Manage Programme - Stimulating open innovation and accelerating better hunting to capture what's outside and inside the organisation

Successfully Taking New Ideas to Market - Understanding consumer trends and discovering new technologies that respond to consumer needs

Achieving Sustainable and Health Innovation Amidst Rising Raw Material Costs - Is sustainability more important than health for consumers and where should companies focus their innovation efforts?

Building up and Developing an Open Innovation Organisation Top Speakers this year include -

  • Wouter Noordman, Manager R&D, Friesland Campina
  • Roger Leech, Open Innovation Portfolio & Scouting Director, Unilever
  • Todd Eden, Head of Technical Innovation, Britvic Soft Drinks
  • Gerrit Smit, Vice President R&D, Valio
  • Kamel Chida, Associate Director Worldwide Innovation Network, General Mills



Image Galleries

Anderson Erickson Dairy, Des Moines, Iowa

 From this one plant, AE Dairy manufactures a full range of Grade A dairy beverages and foods, including white and flavored milk, ice cream mix (packaged for retail sale and for commercial use), 50 flavors of Greek and conventional low-fat and nonfat yogurt, buttermilk, whipping cream, cottage cheese, juices, sour cream and dips.  


This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

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President's Address --2020 Vision

On Demand They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

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Our annual supplier spotlights issue; A look inside Anderson Erickson Dairy; plus our detection systems Q&A

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


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