We’ve all heard the phrase “Got milk?” But, answering this question has become increasingly more complicated with consumers’ needs becoming more diverse and awareness more global. Whether its consumers seeking more natural, “clean” foods, or increased demand for transparency across food chains, or smart technologies raising consumers’ expectations of product “experience,” the dairy industry is adapting and evolving to thoughtfully respond to consumer demands.
In this podcast, we take a closer look at the macro forces at work, their challenges and opportunities, and what science of food professionals working in this industry today need to consider as they innovate and work to ensure safe, nutritious, and sustainable dairy products for all.
Veronique Lagrange, Strategic Development Consultant, American Dairy Products Institute
Veronique Lagrange is an independent consultant working with the US dairy industry, and the American Dairy Product Institute. She focuses on dairy ingredients and opportunities for market growth. Her background includes nutrition, food science, and international marketing. She worked for more than 20 years for the US Dairy Export Council.
Matthew Pikosky, PhD, RD, Vice President of Nutrition Research for National Dairy Council
Matt has more than 14 years of nutrition research and scientific communications experience across government, non-profit and food and beverage industry settings. He currently leads the Consumer Benefits research program for National Dairy Council, where he’s focused on promoting the consumer-focused benefits of milk and dairy. Matt holds a bachelor’s degree in Nutrition, a master’s degree in Exercise Physiology and a Ph.D. in Nutrition from the University of Connecticut.
Matt Teegarden, M.S., IFT Student Association Past President 2016-2017, Ph.D. Candidate, The Ohio State University
Then you need to learn more about IFT's IFTNEXT Food Disruption Challenge™ Competition!
Participate in this exciting competition designed to help emerging and investment-ready companies gain visibility and make strategic connections. Finalists will be selected to participate in a high-profile pitching event, featured at IFT19 in New Orleans on June 4, 2019. $25,000 grand prize and $5,000 people’s choice award. Special application incentives available.
Applications accepted November 27, 2018 – January 10, 2019.
Before the emergence of COVID-19 and stay-at-home orders, one of the biggest complaints of busy individuals was not having time to prepare and cook balanced meals. A new appliance shows promise in solving that problem—for those who can afford it.
Researchers at MIT have developed a sensor to monitor the plant hormone ethylene to determine when fruits and vegetables are about to spoil.
Air Protein has developed a method of making meat analogues out of carbon dioxide. Based on NASA ideas about how to grow food on board long journey spacecraft, Air Protein says its technology can create protein in a matter of hours and without the use of any arable land.
During 2019, venture capitalist firms invested $745 million in novel farming systems in 75 deals, an increase of 38% over 2018, according to AgFunder’s sixth annual Agri-FoodTech Investing Report.
Microbial fermentation is establishing itself as a true third pillar of the alternative protein industry, on par with—and enabling—parallel advances in plant-based proteins and cultivated meat.
How the food chain is (finally) adopting and embracing digital transformation.
Tapping into neurologically based behavior drivers and integrating multiple sensory inputs play key roles in triggering purchase intent.
Sophisticated technologies coupled with environmental advantages are making aquaculture an increasingly viable approach to feeding a global population hungry for seafood.
A review of project management and communication resources to enable remote food processing.
Universities are playing an essential role in the development of new foods and beverages that respond to changing consumer demands.
The latest research from Mintel shows that after several years of growth, the foodservice industry is expected to decline by up to 30% from 2019 to 2020, following nationwide dine-in bans/restrictions, restaurant closures, job losses, and lowered consumer confidence.
According to Innova Market Insights’ COVID-19 Consumer Survey (conducted in March 2020), in China, India, and Indonesia, personal concerns center on health, personal income, and the availability of healthcare and products to buy.
Geltor has announced the closing of a $91.3 million Series B financing that will fuel the global expansion of its ingredients-as-a-service platform.
COVID case surges across the United States and the subsequent rollbacks in re-opening plans have stalled the U.S. restaurant industry’s recovery, reported The NPD Group.
Following a long-term diet that’s low in carbohydrates and high in fat and protein from vegetables may reduce the risk of the most common subtype of glaucoma, according to a study published in Eye-Nature.