In the “Ice Cream Flavor Mystery Basket” session, attendees formed teams to develop prototype ice cream products using ingredients representing the latest culinary trends. The trends were identified by three flavor supplier creators – Kerry Ingredients, Star Kay White and Sensient Flavors.
Each team had to select at least two unique ingredients from the Mystery Basket to include in their creation along with one basic ingredient. The Mystery Basket ingredients were bacon toffee, Chicago (caramel and cheese) mix popcorn, cardamom caramel, pear base, chile lime peanut brittle and black sesame brittle.
The teams created a total of nine new ice cream products. Kerry Ingredient’s Green Team won the grand prize for “Open Sesame,” a delicate caramel cardamom ice cream, swirled with ribbons of bright strawberry and crisp black sesame brittle.
The judges for the Mystery Basket tastings were Donna Berry, consultant and editor of BerryOnDairy.com; Zack Gross, owner and head chef of Z Grille; and Mark Heimann, executive chef of Marchand’s Renaissance Vinoy. They selected the winners based on creativity, marketability and taste.
Attendees also received updates on class action lawsuits affecting food labeling, the changing children's food environment, the challenge of making Greek frozen yogurt products and new technologies that will enhance product development and innovations.
The Ice Cream Technology Conference is the only meeting that focuses specifically on frozen dessert research, technology, new market trends, food safety, labeling and marketing opportunities.
IDFA would like to thank the sponsors of the 2013 Ice Cream Technology Conference for their generous support. They are Denali Ingredients, LLC; DuPont Nutrition and Health; Dairy Foods; Fruit Crown Products Corporation; Mettler-Toledo Safeline; Randolph Associates, Inc.; and Tree Top, Inc.
A complete list of contestants is available here. http://www.idfa.org/files/resources/2013_ice_cream_contest.pdf