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Event Schedule

Events take place at the Alliant Energy Center, 1919 Alliant Energy Center Way, Madison, WI 53713 USA
Tuesday, Wednesday, Thursday

Tuesday, April 20

6:00 p.m. to 8:00 p.m.

Alliant Energy Center Atrium

Innovation Center for U.S. Dairy Welcome Reception

The Expo begins with an excellent tasting and networking opportunity for dairy processors and industry suppliers hosted by the Innovation Center for U.S. Dairy.

Wednesday, April 21

7:00 a.m. – 6:00 p.m.

Registration Center Open

8:00 a.m. to noon

Mendota Rooms

General Session Hosted by The Innovation Center for U.S. Dairy

Innovation Center Summit: Cheese and the Sodium Challenge

Reducing salt intake has been a public health priority for decades. Currently, there is renewed focus on sodium due to a number of efforts including: New York City Department of Health sodium initiative, Institute of Medicine (IOM) committee on Sodium, and the 2010 Dietary Guidelines.

With this increased focus on sodium in the marketplace and US diet, the dairy industry needs to continue to understand and proactively address implications and opportunities.

8:00 a.m.

Welcome Remarks

8:10 a.m.

Keynote Address – The Cheese and Sodium Challenge

Presented by: James Painter, PhD, RD, Chair, School of Family and Consumer Sciences at Eastern Illinois University

8:40 a.m.
Understanding current trends and marketplace landscape

Learn what consumers think about the sodium issue, and how it relates to cheese.

Insights on how to better position cheese and its unique nutrient package in the current environment.

Presented by: Lori Stanwood, Senior Vice President of Strategic Insights at Dairy Management Inc.

9:20 a.m.

Diversey Morning Break

9:40 a.m.
Cheese and Sodium Product Analytics

New research study highlights current sodium variance in retail cheese.

Presented by: Bill Graves, Senior Vice President of Product Research at Dairy Management Inc.

10:30 a.m.
Expert Panel: Nutrition Environment Overview and Renewed Focus on Sodium Intake

Overview and discussion with health professionals and thought leaders on the current environment for sodium, including, the New York City sodium initiative, Institute of Medicine Committee on Sodium, the 2010 Dietary Guidelines, and other sodium environment challenges.

Panelists include:

Cecilia Pozo Fileti, MS, RD, FADA, President of Latino Health Communications
Suzen Moeller, PhD, Senior Scientist, American Medical Association, Nutrition, Healthy Lifestyles, and Primary Prevention
Winston Price, M.D., FAAP, Chief Medical Consultant for VCASTI International
Katie Wilson, Ph.D, SNS, Director of School Nutrition, Onalaska School District in Onalaska, WI

11:15 a.m.
Expert Panel: Industry-Wide perspectives on the Sodium Challenge

Industry members share their perspective on the sodium challenge and the outcomes of a planning session held in February, including actions needed for long term business growth.

Panelists include:

Robert D. Byrne, PhD, Director of Industry & Regulatory Affairs at Schreiber Foods
Nigel Kirtley, Vice President of Cheese & Dairy Research, Development & Quality at Kraft Foods
Richard Merrill, PhD, Director of Research & Development at Leprino Foods Company.
Craig J. Schroeder, PhD, Senior Director, Research & Development at Dairy Farmers of America

11:30 a.m. – 1:00 p.m.

Exhibit Hall D

DSM Food Specialties USA, Inc. Luncheon

12:30 p.m. – 5:00 p.m.

Exhibit Halls A, B, C

Trade Exposition

Examine and enjoy the largest Expo ever hosted by ICTE and the largest U.S exposition focused exclusively on the dairy industry.

5:00 p.m. – 7:30 p.m.

Exhibit Hall D

Chr. Hansen Reception & World Championship Cheese Contest Auction

Chr. Hansen hosts an evening of great cheeses and cheesemakers from the 28th biennial World Championship Cheese Contest. Join the largest celebration in the dairy industry and bid on gold medal cheeses to support the Contest, WCMA family of five student scholarships and WCMA’s Member Education Initiative.

Back to: Tuesday, Wednesday, Thursday

Thursday, April 22

7:30 a.m. – 6:00 p.m.

Registration Center Open

8:00 a.m. to noon

Mendota Rooms

Concurrent Session Hosted by Dairy Business Innovation Center

Why Your Label Matters: A Branding Session with the DBIC

An in-depth look at marketing through cheese labels, labeling terms and retail branding. Learn how your cheese label can best express your branding message and what consumers are seeking when making purchases in the dairy case.

8:30 a.m.

Welcome Remarks

8:40 a.m.

Introduction & Trends Analysis
Janet Ady and Jim Gage from DBIC will present new research about consumer attitudes about 20 labeling terms. Learn what’s hot, what’s not, and how consumer ratings compare to those by past WCMA Cheese Expo participants.

9:10 a.m.

Retailer Input on Labels & DBIC Support
Janet Ady and Andrea Neu will share video footage from Greg O’Neill from Pastoral, Steve Boshers from Jenifer Street Market, Mike Olsen from Elegant Foods, and Chef John Folse from Bittersweet Plantation talking about cheese labeling and merchandising, followed by a discussion of how DBIC supports cheesemakers’ label development process.

10:00 a.m.

Diversey Morning Break

10:30 a.m.

Cheesemaker Panel & Case Studies
Andrea Neu will facilitate a panel of cheese marketers who have worked with DBIC’s Brand Development process and will share their packaging and labeling experiences.

Panelists:

Bartlett Durand, Director of Sales & Marketing, Otter Creek Organic Farms
Shirley Knox, Director of Marketing & Sales, Maple Leaf Cheese & Edelweiss Creamery
Joe Burns, Cheesemaker/Marketer, Brunkow Cheese & Fayette Creamery

Noon

Adjourn

8:30 a.m. to noon

Mendota Rooms

Concurrent Session Hosted by Wisconsin Center for Dairy Research, Wisconsin Cheese Makers Association, Wisconsin Milk Marketing Board

Technology Insights: Cheese, Ingredients and Effluent Challenges

This session begins with a key challenge for dairy processors: enhanced state and federal interest in effluent limits for dairy plant discharges to surface and ground waters. Next, Wisconsin’s Center for Dairy Research brings its applied expertise to meeting the reduced sodium challenge.

8:30 a.m.

Welcome Remarks

8:40 a.m.

U.S. EPA/Wisconsin Activity on Dairy Plant Effluent Limits

Speaker: James Bauman, Bureau Director Special Asst., Bureau of Watershed Management, Wisconsin Department of Natural Resources

9:00 a.m.
Facing Strict Water Quality Standards for Phosphorus: A Cost Analysis

Speaker: Henry Probst, partner, The Probst Group, Pewaukee, WI

9:30 a.m.

Diversey Morning Break

10:00 a.m.

CDR Update: Applied Research in Reduced Sodium Cheese and Dairy Ingredients

Moderator Dean Sommer, Cheese & Food Technologist, WCDR

Making a Reduced Sodium Cheese
Speaker John Jaeggi, Cheese Industry & Applications Coordinator, WCDR

Risk Factors Related to Reducing Sodium
Speaker Mark Johnson, Senior Scientist, WCDR

Using Dairy Ingredients to Reduce Sodium in Foods
Speaker KJ Burrington, Dairy Ingredients Applications Coordinator, WCDR

11:30 a.m.

Ask the Experts: CDR Panel Q&A with Industry

Noon

Adjourn

11:30 a.m. – 1:00 p.m.

Exhibit Hall D

Danisco Luncheon & Industry Achievements Program

Join Danisco for a complimentary luncheon and celebrate honorees of WCMA’s Distinguished Service Award and the inaugural graduates from WCMA’s Management Skills for Dairy Professionals Certificate Program.

12:30 p.m. – 4:00 p.m.

Exhibit Halls A, B, C

Trade Exposition

The final day of the largest Expo ever hosted by ICTE and the largest U.S exposition focused exclusively on dairy processing.

5:00 p.m. – 6:00 p.m.

Alliant Energy Center Atrium

Cargill World Champions Reception

Cargill hosts as cheesemakers and buttermakers from around the world kick off an evening to remember. Join the celebration of medalists from the 2010 World Championship Cheese Contest.

6:00 p.m. – 8:30 p.m.

Exhibit Hall D

World Champions Awards Banquet

An evening devoted to dedication to craft. You are invited as cheesemakers and buttermakers from around the world accept their honors from the world’s largest dairy competition.

8:30 p.m. – 11:00 p.m.

Luedtke’s Coliseum Banquet Room