21st Dairy Ingredients Symposium Program Announced

ELMHURST, IL – ADPI is delighted to announce the program for the 21st Dairy Ingredients Symposium – “Dairy Ingredients for Tomorrow’s Marketplace” which will be held at the Hilton Beachfront Resort in Santa Barbara, CA, February 26-28, 2019.

“The 2019 line-up of speakers and topics has been designed to help insure dairy ingredient manufacturers and marketers get advanced insights to innovate and best meet the future needs in the marketplace for dairy ingredients.  We are excited that this year’s program will bring attendees the opportunity to hear experts from around the world,” stated co-chair and the founder of this outstanding symposium, Dr. Phil Tong, Technology Consultant American Dairy Products Institute.

Kicking off the meeting is the keynote presentation: “Food for Tomorrow’s Consumer: Implications for Dairy Ingredients” presented by Professor Bruce German, Director of the UC Davis Food for Health Institute. Dr. German is world-renowned for his research which is at the intersection of food and nutrition. Bruce and colleagues have published more than 400 papers on milk, lipids and food, metabolism and metabolite measurements and food functions and patented various technologies and applications of bioactive compounds. 

Following the keynote presentation, the Wednesday program will focus on topics from four different sessions including:

·     Market Product Trends and Competition – find out what will motivate consumer purchases and how to best position milk and whey based ingredients in the highly competitive food protein market space.

·     Towards Sustainable Dairy Ingredients Processing – gain latest insights on what dairy industry can do and say to respond positively to address the growing interest in sustainability.

·     Advances in Dairy Ingredients Processing – hear what technological developments are available now to allow you to be more innovative in milk and whey processing.

·     Lactose and Permeate Product and Process Innovation – discover what can be done to add greater consumer value to lactose and permeate via novel processes.

The evening’s Networking Reception will keep the interaction going and continue the day’s conversations in a relaxed environment. Attendees and speakers will enjoy the opportunity to network with colleagues, meet new people, talk about pressing issues, share ideas and solutions and create lasting connections with people from the industry while watching the sun set on the Pacific Ocean.

The program will continue on Thursday with updates on nutrition, health and wellness research as it relates to the latest benefits of milk protein and milkfat. Then hear presentations on dairy protein properties and functionality that are important to food product developers.  You will not want to miss the concluding session of this year’s program on “Research Innovations for the Future.” Presentations from noted research leaders at North Carolina State University, Cornell University and University College Cork in Ireland will describe their views on how science and technology will drive innovation in dairy ingredients processes and products for the foreseeable future.

Discounted registration costs are now available until February 4, 2019 and student prices are available.

For the full program schedule and speaker lineup, and the latest information about the 21st Dairy Ingredients Symposium: venue, sponsorship, and to register, please visit www.adpi.org