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ON DEMAND THROUGH MARCH 15, 2019
Abstract:
Unlike some other categories associated with indulgence, the ice cream segment has been riding a growth wave over the past couple of years. Growth drivers include creative new flavors, organic and all-natural formulations, and more.
Join Dairy Foods for a March 15 webinar that aims to help dairy processors stay abreast of the consumer trends and technical advances that are critical to future success within the ice cream category.
On hand to talk about ice cream trends will be Luconda Dager, president of Utica, Ohio-based Velvet Ice Cream. Dager oversees all aspects of the 103-year-old family-owned company.
Meanwhile, Doug Goff, ice cream expert and professor in the Ontario Agricultural College’s Department of Food Science at the University of Guelph in Guelph, Ontario, will provide an overview of technical advances.
Learning Objectives:
- Gain an understanding of the current and emerging flavor and ingredient trends impacting the ice cream segment
- Become informed about technical advances within the processing arena
- Learn about new technological developments impacting ingredients, formulations and product quality
Can't attend live? Register to view the webinar on-demand!
Speakers
Luconda Dager Luconda Dager, 48, is the president of the Velvet Ice Cream Company and the fourth generation of her family to lead the Utica, Ohio-based, ice cream manufacturer. Dager oversees all aspects of the 103-year-old Velvet Ice Cream, which has 125 employees and produces and distributes more than five million gallons of ice cream each year.
Before joining the family business in 1994, Dager spent three years in New York working in the retail fashion industry. She took over the reins as president of Velvet Ice Cream in 2009.
Dager serves on the Board of Directors of International Dairy Foods Association; Midwest Dairy Foods Association; and The Woodward Local Food Initiative. She is also a trustee for Hervey Memorial Library in Utica, Ohio.
Dager and Velvet Ice Cream are strong proponents of philanthropy, giving back tirelessly to the local community through a number of other efforts, including: hosting and supporting the annual Utica Sertoma Ice Cream Festival and promoting, raising funds for and riding in Pelotonia, which directly benefits cancer research at The Ohio State University Comprehensive Cancer Center.
A frequent speaker and author in the dairy industry and on small and family business issues, Dager is also active in the Conway Center for Family Business. In 2007, she was named to the Columbus Business First Forty Under Forty list for influential business leaders.
Dager attended St. Francis de Sales School and graduated from Newark Catholic High School in Newark, Ohio. She studied business at University of St. Frances in Ft. Wayne, IN and earned a bachelor’s degree in 1991 from Xavier University in Cincinnati. She and her husband, Bill, live in Mt. Vernon, Ohio, and have a daughter, Lauren, 13.
Douglas Goff Professor University of Guelph Dr. Douglas Goff is a Professor in the Department of Food Science at the University of Guelph, Canada. He is well known internationally for his ice cream expertise. He has done extensive research over a 35-year span on ice cream structure, ingredients, manufacturing and quality, which has been published and presented widely around the world. He has written over 200 research and technical papers. He is the co-author of the textbook “Ice Cream, 7th Edition”, 2013, with Prof. Richard Hartel of the University of Wisconsin. At the University of Guelph, Prof. Goff has taught an annual 1-week ice cream course for industry personnel for 30 years. He has also taught Ice Cream Science and Technology courses for the Dairy Industry Association of Australia, at University College Cork in Ireland, and in several European and Asian countries.
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Identify Trends and Opportunities in the Ice Cream Space
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