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
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Research published in the Journal of Biological Chemistry sheds light on the biochemical mechanism behind how wine grapes produce tartaric acid.
Scientists in China have discovered a possible way to deter birds from feeding on sorghum crops.
Chobani and PepsiCo have announced the members of their respective spring 2020 incubator programs—a total of 18 food and beverage startup companies.
Del Monte survey of Americans’ perceptions about healthy eating.
News about food science research, food companies, food regulations, and consumer/marketplace trends.
News about food science research, food companies, food regulations, and consumer/marketplace trends
Pitch events and incubator programs can help fledgling food startups gain exposure and garner funding for their groundbreaking business concepts.
IFT President Pam Coleman reflects on how IFT and its members need to approach the year ahead in a climate that is volatile, uncertain, complex, and ambiguous.
News about food science research, food companies, food regulations, and consumer/marketplace trends
SweeGen has announced its newly launched food and beverage application centers located in four global regions—North America, Europe, Asia-Pacific, and Latin America.
Smart packaging that occurs along this chain could affect the quality, safety, and sustainability of food, according to authors of a Journal of Food Science study.
Nestlé Australia has introduced a plant-based version of its cocoa-malt beverage Milo, which first debuted in 1934.
ADM has named Tedd Kruse president, ADM Milling. Kevin Like, previously president, North American Milling, has taken a new leadership role in the key account management group at ADM, focusing on bakery accounts.
Nestlé Purina has announced the debut of Pro Plan LiveClear—a 100% complete, nutritious, and balanced dry cat food that has been shown to reduce the allergens in cat hair and dander.
