Comfort food, internationally inspired flavors take center stage in 2022 Innovative Ice Cream and Cultured Dairy Product contests

The Ice Cream Club’s Purple Daze is named Most Innovative Ice Cream Flavor, while Strawberry Cheesecake Twist Cone from Wells Enterprises takes home Most Innovative Ice Cream Novelty honor.

Amy Vodraska, *Dairy Foods*' publisher, presented the awards to the winners in IDFA's 2022 Innovative Ice Cream and Cultured Dairy Product contests.

Fruitcrown Products Corp. and LALA US came out on top in the Innovative Cultured Dairy Product competition. Pictured, left to right, are Natalie Decker, innovation specialist, LaLa US; Amy Vodraska, publisher, *Dairy Foods*; and Michelle Le Goues, technical sales; Fruitcrown Products Corp.

Representatives from the winning companies in the Most Innovative Ice Cream Flavor competition pose with IDFA and *Dairy Foods* executives. Pictured, left to right, are: John Allan, vice president, regulatory affairs and international standards, IDFA; Luke Slojkowski, plant manager, Perry's Ice Cream Company Inc.; Robin Waite, research and quality director; Perry's Ice Cream Company Inc.; Corey Ramer, plant manager, Kemps LLC; Kevin Mitchell, director of sales, Kemps LLC; Ashley Vaiana, product developer, Hudsonville Creamery & Ice Cream Co. LLC; Kinsey MacDonald, product developer, Hudsonville Creamery & Ice Cream Co LLC; Taylor Pierson, product developer, Hudsonville Creamery & Ice Cream Co. LLC; Elizabeth Brennan, product development, Wells Enterprises Inc.; Chad Pravecek, product development technologist, Wells Enterprises Inc.; Michael Scott, vice president, The Ice Cream Club Inc.; Coleman Kelleher, ice cream artisan, The Ice Cream Club Inc.; Jim Cummins, ice cream production room manager; The Ice Cream Club Inc.; Michelle Le Goues, Fruitcrown Products Corp.; Amy Vodraska, publisher, *Dairy Foods*; and Joe Scimeca, senior vice president, regulatory and scientific affairs, IDFA.

Innovative ice cream and cultured dairy products inspired by classic comfort food and international flavors shined this week at the International Dairy Foods Association's (IDFA) annual Innovative Ice Cream Flavor and Innovative Cultured Dairy Product competitions, co-sponsored by Dairy Foods magazine. The competitions took place in front of more than 200 dairy food professionals during IDFA’s annual Ice Cream Technology Conference and Yogurt & Cultured Innovation Conference in Bonita Springs, Fla.

Purple Daze by The Ice Cream Club Inc. took home top honors in the Most Innovative Ice Cream Flavor competition, while Strawberry Cheesecake Twist Cone by Wells Enterprises Inc. was awarded Most Innovative Ice Cream Novelty. Monkey Bread from Hudsonville Ice Cream was named Most Innovative Prototype Ice Cream Flavor — the award for flavors not yet found in the market.

In the Innovative Cultured Dairy Product competition, Peach Apricot in Whole Milk French Style yogurt by Fruitcrown Products Corp. was named Most Innovative Cultured Dairy Product, while Mango-Carrot Licuado from LALA US Inc. took home the distinction of Most Innovative Cultured Dairy Prototype Flavor.

“Consumption of ice cream and cultured dairy products is on the rise, and that’s because dairy companies continue to innovate and adapt quickly to meet consumer’s expectations and preferences,” said Joseph Scimeca, Ph.D., senior vice president of regulatory and scientific affairs for IDFA. “What we have seen over the past two years of the pandemic includes a marked shift back to comfort foods that bring us joy. The products featured in this year’s Most Innovative Product and Flavor contests demonstrate how quickly dairy companies can recognize and meet new preferences.”

This year’s Ice Cream Technology Conference hosted a record 178 ice cream industry professionals, who tasted, judged and selected the winners from a record total of 35 entries. IDFA also co-located the new Yogurt & Cultured Innovation Conference with this year’s Ice Cream Technology Conference to deliver all of the programming and contest opportunities to a broader spectrum of dairy professionals and suppliers.

“As always, processors and suppliers brought their A-games to the Innovative Ice Cream Flavor and Innovative Cultured Dairy Product contests,” said Amy Vodraska, publisher of Dairy Foods. “In the ice cream contest, we saw some entries with a nod to family occasions and comfort food featuring flavors like Strawberry Rhubarb Cobbler, Brown Sugar Apple-Berry Hand Pie, Monkey Bread, Summer Berry Cream Cake and Buttered Cornbread. We also saw some innovation with botanicals, such as Blue Jasmine Tea and Lavender Blue with Lemon. Some contestants found inspiration in international flavors, such as Ube Coconut Swirl, Thai It All Together, and Peanut Butter Miso Cookie. The international influence also shone in the cultured contest, with Fresas Con Crema Dessert and Mango-Carrot Licuado. All in all, it was a very exciting contest, and Dairy Foods was honored to be involved. We’re looking forward to seeing even more exciting things in 2023!”

The awardees of the Innovative Flavor and Product contests are:

Most Innovative Ice Cream Flavor (currently offered for sale in the market):

1st Place: Purple Daze, The Ice Cream Club Inc.
2nd Place: Fluffernutter, Barry Callebaut
3rd Place: Honey Bun, Hudsonville Ice Cream

Most Innovative Ice Cream Novelty (currently offered for sale in the market):

1st Place: Strawberry Cheesecake Twist Cone, Wells Enterprises Inc.
2nd Place: Yellow Cake Sundae Crunch Ice Cream Bar, Perry's Ice Cream Company Inc.
3rd Place: Strawberry Rhubarb Cobbler, DFA Dairy Brands

Most Innovative Prototype Ice Cream Flavor (not yet in the market):