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.
Researchers at Corteva Agriscience have demonstrated that increasing and extending the expression of a maize gene, zmm28, alters vegetative and reproductive growth parameters and significantly enhances yield in large-scale field trials conducted over multiple years.
Research by scientists at Wake Forest School of Medicine suggests that diet has the potential to affect the gut microbiome in ways that could decrease the risk of Alzheimer’s disease.
While deciphering the genome of the Chardonnay grape, researchers at the University of California uncovered something fascinating: grapes inherit different numbers of genes from their mothers and fathers.
This episode discusses plant-based, cell-based, and fermentation technologies and explore both the challenges and opportunities to bring new products to market for an increasingly diverse consumer base seeking new alternatives to their diets.
What are the best and most sustainable options for addressing the food supply challenges that await as the world's population soars and becomes increasingly urbanized?
With customer demand for transparent and responsibly produced products gaining momentum, food and beverage companies are asking how they can operate in more sustainable ways. They’re taking a closer look at their environmental impact—and turning to their suppliers for solutions.
More plant-based foods in the next decade, cultured meat and underutilized seafood species at mid-century, and customized nutrient patches and pills 150 years from now, according to a “Future of Food Report” from British supermarket chain Sainsbury’s as part of its 150th anniversary celebration.
As consumers seek more ‘natural’ products with fewer additives and ‘simpler’ ingredients, more knowledge of what’s in their food, and how their food is made, this clean label movement is spurring innovations in product development in the food industry.
Research published in the journal Obesity and presented at the Seventh Annual Obesity Journal Symposium at ObesityWeek offers specific metrics that might qualify foods as hyper-palatable.
As measured in city blocks, proximity to fast-food restaurants and convenience stores can impact a student’s chances of becoming obese, according to a new study published in the journal Obesity.
A study published in the Journal of Nutritional Biochemistry suggests that a diet of MREs (Meal, Ready-to-Eat) may contribute to a dwindling frequency of bowel movements among U.S. service members in the armed forces.
Investigators at the National Institutes of Health (NIH) have found that sesame allergy is common among U.S. children with other food allergies, occurring in an estimated 17% of this population.
A new American Academy of Pediatrics (AAP) policy statement offers a summary of the existing data around nonnutritive sweeteners and recommends future research into how they affect children’s weight, taste preferences, the risk for diabetes, and long-term safety.
