International Dairy Foods Association's (IDFA) annual Innovative Ice Cream Flavor and Innovative Cultured Dairy Product competitions are just weeks away. The ice cream and cultured dairy product competitions will take place during IDFA’s annual, co-located Ice Cream Technology Conference and Yogurt & Cultured Innovation Conference, which is on pace to attract another record crowd when it lands in Clearwater, Fla. in April. 

Banana Graham Ice Cream. Strawberry Cheesecake Twist Cone Ice Cream. Monkey Bread Ice Cream. Peach Apricot in Whole Milk French Style Yogurt. Mango-Carrot Licuado. Smooth Blended Cottage Cheese with Strawberry. Costa Rican Pineapple & Guava Greek Yogurt. These and other sensational, flavorful, fruit-forward offerings are just some of the delicious concoctions offered in past contests.

“While chocolate, vanilla and strawberry continue to top the list of America’s Favorite Ice Cream Flavors each year, dairy companies continue to innovate to meet consumer’s expectations and preferences for spices, inclusions, sweet and sour mixtures, and more,” said Matt Herrick, IDFA’s senior vice president of public affairs and communications. “This year we expect companies to continue pushing the envelope beyond traditional flavors and profiles in their ongoing quest to capture new consumers searching for premium flavor. It is shaping up to be another incredible year for the Innovative Flavor and Product Contests.”

 Innovative Flavor Contest

This popular competition offers the opportunity for ice cream and frozen dessert makers, as well as flavoring suppliers, to showcase their latest ice cream flavors and novelties.

 All conference attendees are invited to submit one entry to compete in each of the three categories:

• Most Innovative Ice Cream Flavor
 • Most Innovative Ice Cream Novelty
 • Most Innovative Prototype Ice Cream Flavor

 Innovative Product Contest

This competition offers the opportunity for dairy processors, as well as flavoring suppliers, to showcase their latest cultured dairy products (cultured milk, yogurt, sour cream, cottage cheese, dip) and flavors.

All conference attendees are invited to submit one entry to compete in each of the two categories:

• Most Innovative Cultured Dairy Product
• Most Innovative Cultured Dairy Prototype Flavor

Awards will be given for first-, second- and third-place winners in each category, judged by conference attendees, and winners will be featured in an upcoming edition of Dairy Foods magazine.

Additional information can found via these links:

Ice Cream Technology Conference

Yogurt & Cultured Innovation Conference