Innovative Ice Cream Flavor and Cultured Dairy Product winners announced
Honey Sopapilla by H-E-B took home top honors in the Most Innovative Ice Cream Flavor competition.
Banana Graham Ice Cream. Smooth Blended Cottage Cheese with Strawberry. Costa Rican Pineapple & Guava Greek Yogurt. These and other sensational, fruit-forward flavors and inclusions shined this week, taking home two-thirds of the awards 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 ice cream and cultured dairy product competitions took place during IDFA’s annual, co-located Ice Cream Technology Conference and Yogurt & Cultured Innovation Conference, which attracted a record crowd of more than 270 industry professionals to Austin, Texas.
Honey Sopapilla by H-E-B took home top honors in the Most Innovative Ice Cream Flavor competition; Lemon Bar Sandwich by DFA Dairy Brands was awarded Most Innovative Ice Cream Novelty; and Peach Green Tea with Mango Bubble Burst from Tastepoint by IFF was named Most Innovative Prototype Ice Cream Flavor—the award for flavors not yet found in the marketplace. In the Innovative Cultured Dairy Product competition, Smooth Blended Cottage Cheese with Strawberry by Dairy Farmers of America was named Most Innovative Cultured Dairy Product, and Costa Rican Pineapple & Guava Greek Yogurt from Fruitcrown Products Corp. secured the distinction of Most Innovative Cultured Dairy Prototype Flavor.