This competition offers the opportunity for ice cream and frozen dessert makers as well as dairy processors and flavoring supplies, to showcase their latest ice cream flavors and cultured dairy products (cultured milk, yogurt, sour cream, cottage cheese and dips) and flavors.
All conference attendees are invited to submit one entry to compete in each of the following categories:
- Most Innovative Ice Cream Flavor
- Most Innovative Prototype Ice Cream Flavor
- Most Innovative Culture Dairy Product
- Most Innovative Cultured Dairy Prototype Flavor
Awards will be given for first-, second- and third-place winners in each of the categories, judged by conference attendees.
New this year: awards will be given for the top 3 in Cultured Dairy Products as well, judged by conference attendees. All winners will be featured in an upcoming edition of Dairy Foods magazine.
Please note: There will be no Ice Cream Novelty category for judging this year. Instead, we will have an opportunity for Novelties to be showcased at the conference, please reach out to [email protected] for more information.
To submit an entry, complete the contest entry form no later than Friday, March 5th. Please contact [email protected] any questions.
Submit an EntryGuidelines for Contest Submissions
- A company representative must register for the Ice Cream & Cultured Innovation Conference to participate.
- Limit of one (1) entry per company, per category.
- New This Year: Only the company that manufactures the finished product may enter it into the contest. Ingredient and component suppliers may not submit products manufactured by another company.
- Please plan for your product submission to arrive between April 2 and April 5. If your product is received after April 5, we cannot guarantee that your entry will be included in the contest.
- Please send product according to the below requirements per category:
Ice Cream Flavors:
Participating companies will be sent a standard one-gallon container (plus one spare in case of any damage) to send their contest entry in, along with a label that must be used for shipping to the hotel. Please complete and attach the label to your shipped box(es). Make sure to include the supplied label on the outside of your shipment. The box MUST be clearly marked as follows:
- “Must Be Kept Frozen ” and “IDFA Ice Cream Contest”.
- The lid MUST be labeled with the company name and flavor.
- Be sure to pack the shipment well, wrapping each container in bubble wrap or paper to help protect it from damage during the extreme cold temperature of the dry ice.
Cultured Milk, Yogurt, Sour Cream, Cottage Cheese and Dips:
NEW THIS YEAR: Participating companies will be sent five standard 32oz containers (plus one spare in case of any damage) to send their contest entry in, along with a label that must be used for shipping to the hotel. Please make sure to include the supplied label on the outside of your shipment.
- The box MUST clearly be marked as follows: ‘Must be Refrigerated’ and ‘IDFA Product Contest’
- The lid MUST be labeled with the company name and flavor.
- Be sure to pack the shipment well, wrapping each container in bubble wrap or paper to help protect it from damage during the extreme cold temperature of the dry ice.
Shipping Instructions
Once you have packaged your product following the guidelines above and it has been shipped, email [email protected] with the information below. If you do not email the required information, we cannot guarantee that your entry will be included in the contest.
- Tracking number(s)
- Arrival date
- Number of boxes and approximate size and weight of shipment
- Submission name and product type
- Company contact attending the conference