We live in an era in which many dairy companies and cooperatives have turned to R&D to improve their profits, ‘going beyond milk, yogurt and cheese and looking to create functional ingredients that can be added to a wide range of products’, notes Dairy Reporter.
In this free, hour-long webinar, a panel of experts in the field will discuss what new food and beverage trends can benefit from the inclusion of dairy ingredients, and what companies can do to create profitable, innovative products that consumers will want to buy.
Professor Dolores O’Riordan, BSc, PhD, Lead Principal Investigator, Food for Health Ireland (FHI)
FHI’s Prof. O’Riordan is the director of University College Dublin’s Institute of Food and Health and is UCD’s Vice-President for Global Engagement. She joined the Food Science team at UCD in 1995, following time as a research fellow at University College Cork (UCC) and Cornell University and six years’ international industrial R&D experience with Kerry Ingredients. An important aspect of her work is collaboration with the food industry. Prof. O’Riordan has significant expertise in the physical and chemical analysis of foods and food formulation technology. Her current research is focused on enhancing the functionality and health benefits of food ingredients.
Kristi Saitama, Vice president – Global Ingredients Marketing, US Dairy Export Council (USDEC)
Kristi Saitama joined USDEC in 2010 and currently drives export marketing programs raising customer awareness of the health benefits of US dairy ingredients and accelerating usage and innovation in local-friendly food applications. She has 23 years’ experience in the dairy and almond industries, and a 25-year international career focused principally on Asian markets.
Liz Moskow, Principal, Bread & Circus Ltd
Liz Moskow, a B2B and B2C marketing strategy and business development expert, has 360° consumer packaged goods (CPG) and foodservice expertise. Moskow has a solid track record of building and strengthening CPG, foodservice and hospitality brands, giving ‘strategic thought leadership’ to companies looking to innovate and develop new channels. She’s also a ‘food futurist’, tracking and predicting the future of CPG.
Registration and further information
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Register for the free webinar here.