Visit the Ingredion booth at the International Dairy Foods Association (IDFA) conferences on Ice Cream Technology and Yogurt & Cultured Innovation. Learn how we can help you solve challenges in reducing sugar and building back great texture and taste in ice cream. Plus, try a spoonful of a delightful plant-based dairy alternative boosted with plant protein and formulated to have a dairy-like texture. Rely on Ingredion to help you create winning ice cream and yogurt brands full of reduced-sugar and protein-enhanced appeal.
Must see presentations
Ice Cream Technology Conference - "Reducing sugar and creating value in your frozen dessert"
3/29, 10:45 - 11:30 A.M. Learn how to reduce sugar and calories in ice cream and frozen desserts while delivering a winning, indulgent eating experience. Presented by Ivan Gonzales, marketing director, dairy and Jay Sanghani, senior technologist, sweetener technical service.
Yogurt & Cultured Innovation Conference - "Approaches to solving texture and formulation challenges in cultured dairy alternatives"
3/30, 11 - 11:45 A.M. Discover how to formulate plant-based yogurt and sour cream to deliver on consumer taste and texture expectations — and provide nutrition with plant-based proteins. Presented by Bénédicte Coudé, principal technologist – global dairy applications.
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