NAPLES, Fla. — The International Dairy Foods Association’s 2026 Ice Cream and Cultured Innovation Conference takes place April 14-15 at the Ritz-Carlton Tiburón, bringing together dairy processors, ingredient suppliers, product developers and sales personnel from across the frozen and cultured dairy industry. The event focuses on emerging flavor and formulation trends shaping product development. Through educational sessions and the Innovative Flavors and Product Contests, a clear theme emerges: a balance of functionality and creativity is driving dairy product innovation.

During her keynote presentation, industry veteran Donna Berry shares how the industry is in a time for celebration, reflecting years of industry work to position dairy as a nutritionally beneficial food and beverage option. With the newly released Dietary Guidelines for Americans, dairy is framed as a healthy food group, reinforcing the industry’s investment in consumer education on nutrition. With the health and wellness movement on the rise and the new Dietary Guidelines, the dairy category is primed for growth.

Berry connects health and wellness trends directly to product innovation, noting that the concept of “more” is shaping food development in 2026. Across nutrition, value, convenience and experience, consumers are prioritizing products that deliver more targeted benefits, whether through higher protein, reduced sugar, increased indulgence or value-driven formats.

While protein fortification was a trending topic throughout 2025, Berry predicts more focus in 2026 on optimized protein, reflecting an industry and consumer focus on nutrient quality over quantity. Processors are also focused on lactose removal, minimal processing and improved nutrient density.

In addition to nutrition-driven formulation trends, Berry explores the top trending flavor profiles for consumers. In 2025, “swicy” (sweet and spicy) and nostalgic flavor profiles trend among consumers. In 2026, Berry sees strong potential for “dirty” dairy innovations, which combine a traditional product with an add-in like cream or coffee creamer. Berry also notes growing interest in dairy products featuring alcohol, whether that is from flavor alone or actual alcohol content.

Innovative Flavors and Product Contests

These trends took center stage at the Innovative Flavors and Product Contests, sponsored by Dairy Foods. Over the two days, the contests bring together ice cream and frozen dessert makers, as well as dairy processors and flavoring suppliers, providing a direct view of how the dairy industry is applying flavor, format and functionality trends in product development. From nostalgic flavor inspirations and global profiles to “swicy” combinations and natural colors and flavors, this year’s entries reflect both creativity and a strong awareness of evolving consumer preferences.

Line for the Innovative Flavors and Product Contests. Courtesy of Sammy Bredar

Contest categories include Most Innovative Ice Cream Flavor, Most Innovative Ice Cream Novelty, Most Innovative Prototype Ice Cream Flavor, Most Innovative Cultured Dairy Product and Most Innovative Cultured Dairy Prototype Flavor. This year’s competition sees a record 65 entries, allowing attendees to experience the latest flavor innovations while providing a platform for entrants to showcase new products to the industry.

The 2026 contests see HP Hood LLC's Newport Blueberry Lemonade Crumble take home the title for Most Innovative Ice Cream Flavor. Little Debbie Oatmeal Cream Pie Sandwich is awarded Most Innovative Ice Cream Novelty, and Honey Roasted Peanut is recognized as Most Innovative Prototype Ice Cream Flavor.

In the Innovative Cultured Dairy Product competition, Mango Passionfruit French Style Yogurt by Fruitcrown Products Corp. is named Most Innovative Cultured Dairy Product, and Toasted Coconut Pineapple Passion in 6% Skyr by Fruitcrown Products Corp. secures the title of Most Innovative Cultured Dairy Prototype Flavor.

Educational sessions: supporting dairy innovation

In addition to the Innovative Flavors and Product Contests, the IDFA Conference features multiple educational sessions exploring the technical challenges and considerations supporting the rapid pace of innovation in the frozen and cultured dairy industry.

During a general session featuring three startup companies, founders share their business development stories, from concept to commercialization and scale. Two founders from Creme de Liqueur, a women- and minority-owned liquor-infused frozen custard company, explain the regulatory pressures they face when entering the business. By basing alcohol content on the state with the strictest ABV regulations, the company ensures compliance on a nationwide scale.

Another startup founder, Stephanie Painter of Painterland Sisters, shares how she and her sister Hayley Painter built their business in an effort to sustain their family’s organic dairy farm. The sister team focuses on creating products that meet their high standards as both consumers and producers, using ultrafiltration to produce their organic skyr yogurt.

The third startup in the showcase, Smearcase, features founder Joe Rotondo, who develops his trademarked FroCo, a combination of frozen yogurt and cottage cheese. Seeing the growing popularity of cottage cheese and demand for high-protein, post-workout options, he created a product that delivers both functionality and indulgence. Each startup in the showcase demonstrates how targeted formulation, regulatory navigation and clear product positioning are critical to scaling innovation in the dairy sector.

One standout session focuses on how ultrafiltration using plate and frame (P&F) and ceramic membrane technology is driving innovation potential for Greek yogurt, cream cheese and other cultured dairy products. The session, titled "Unlocking Dairy Excellence: Flexible Ultrafiltration for Superior Greek Yogurt, Cultured Dairy Products & Cream Cheese," is led by Matt Green, business development manager for Tetra Pak. In his presentation, Green shares how strong demand for cultured, concentrated dairy products is driving production optimization.

Green also outlines key differences in membrane technologies. He notes that while spiral wound membranes have the lowest investment cost and can handle high product volumes, they are sensitive to high dry matter and have lower pH resistance, temperature tolerance, viscosity and flexibility than ceramic and plate and frame membranes. Ceramic and plate and frame membranes, while not used as frequently as spiral wound, offer stronger temperature tolerance, better viscosity and flexibility and stronger pH resistance.

Attendees leave the IDFA conference with a comprehensive understanding of the emerging flavors and formats driving interest in frozen and cultured dairy, as well as the processing and formulation strategies needed to bring those innovations to market. The conference underscores a shift in dairy innovation, where product performance is no longer driven by flavor alone, but by how well processors align formulation, functionality and production capabilities with evolving consumer expectations and nutritional demands.