America’s top new and prototype ice cream flavors and novelty products competed for the title of “Most Innovative” at the International Dairy Foods Association's (IDFA) annual Innovative Ice Cream Flavors and Products competition.

The event, co-sponsored by Dairy Foods magazine, is widely regarded as the premier showdown for frozen treat creators across the country (and beyond), and it brought the "heat" to sunny Fort Lauderdale. With more than 260 industry professionals in attendance at IDFA’s Ice Cream & Cultured Innovation Conference, the stage was set for a delicious, yet intense competition between classic flavors, such as brownie, coffee and mint, global flavors like "Yemeni Spiced Mocha" and "Thai Mango Sticky Rice," and spicy options like "Blazing Mango Vanilla" and "Sweet Heat Peach."

 Lavender Lemon Butter Cookie by Kent Precision Foods Group took home top honors in the Most Innovative Ice Cream Flavor competition; Brownie Batter Cookie Dough by Hudsonville Ice Cream was awarded Most Innovative Ice Cream Novelty; and Dubai Bar Bliss by IRCA Group was named Most Innovative Prototype Ice Cream Flavor — the award for flavors not yet found in the marketplace.

 “Every year, we are amazed by the creativity and quality of the flavors and products submitted to this contest. It’s inspiring to see the industry constantly pushing the boundaries of what’s possible for frozen treats,” said Roberta Wagner, IDFA senior vice president of regulatory and scientific affairs. “This year, we were especially excited by the diverse range of ice cream flavors and novelties. The competition truly highlighted the potential for flavor innovation, with entries ranging from timeless classics like vanilla and cherry to bold new combinations that were sweet, salty, and even spicy! We look forward to seeing this industry continue to innovate and thrive.”

 “Dairy Foods is thrilled to sponsor the ‘Most Innovative’ contests at the IDFA Ice Cream & Cultured Innovation Conference every year,” said Douglas J. Peckenpaugh, Dairy Foods publisher. “We are always so impressed with the wonderfully creative product flavors showcased in the tastings, which form a signature highlight of the conference. The selections submitted for consideration this year ranged from simplified and sublime to outrageously riotous, combining infused swirls, inclusions, with an abundance of creative flavors, from slightly savory to delicately floral, boozy to bold and fruity, even inspired by famous styles of cake, pie, candy, and other treats, all designed to entice attendee taste buds—and votes. While only a select few entrants emerge at the top of the voting heap, the collective tasting experience leaves event attendees with a wealth of lingering inspirations for their next R&D adventure.”

 The competitions attracted 47 entries, allowing attendees to get a taste of the latest flavor innovations and providing a platform for entrants to feature their most exciting new products.

 This year’s awardees of the Innovative Flavor and Product contests are:

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

1^st Place: Lavender Lemon Butter Cookie | Kent Precision Foods Group

2^nd Place: Tipsy Peach | Hershey Ice Cream

3^rd Place: Paloma Paradise | Baskin-Robins

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

1^st Place: Brownie Batter Cookie Dough | Hudsonville Ice Cream

2^nd Place: Brownie Batter Ice Cream Sandwich | Hershey Ice Cream

3^rd Place: Rainbow Sherbert Bar | Baskin-Robbins

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

1^st Place: Dubai Bar Bliss | IRCA Group

2^nd Place: Lemonstachio Chocolate Chunk Cannoli | Publix Super Markets

3^rd Place: Trolli Sour Blast | Baskin-Robbins