ELMHURST, IL – The theme for the 21st Dairy Ingredients Symposium – “Dairy Ingredients for Tomorrow’s Marketplace”sets the stage for an excellent program to be held at the Hilton Beachfront Resort in Santa Barbara, CA, February 26-28, 2019.The program is designed to help insure dairy ingredient manufacturers and marketers get the necessary insights toinnovate and best meet the future needs in the marketplace for dairy ingredients. Also importantly, food product developers and manufacturers will gain early insights on what solutions dairy ingredients can provide them to meetconsumer demand for new product innovations.
According to co-chairs of the symposium program committee, Drs. Phil Tong (Technology Consultant American Dairy Products Institute)and David Everett (Leprino Foods Professor of Dairy Science, Cal Poly), a group of world-class speakers from academia and industry will address session topics that will include:
·Market Trends and Implications for Dairy Ingredients
·Sustainable Dairy Ingredients Processing,
·Recent Advances in Dairy Ingredient Processing Technology,
·Lactose and Permeate Product and Process Innovation,
·Nutrition, Health and Wellness of Dairy Ingredients
·Dairy Protein Ingredient Properties and Improvements
·Recent Research Innovations and Needs for Dairy Ingredients
To kickoff the meeting Professor Bruce German will give the keynote presentation:“Food for Tomorrow’s Consumer:Implications for Dairy Ingredients.” 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.He serves as Director of the UC Davis Food for Health Institute whose vision is to bring personalized health to practice by creating the tools to personalize health assessment and the mechanistic understanding of how diet controls health.Dr. German’s symposium keynote presentation will give dairy ingredients manufacturers marketers and end users key insights on:advances in our understanding of food component and health and wellness relationships, key innovations in food science and technology and discoveries in basic sciences that could fuel the future of dairy ingredients for food product development over the next decade and beyond.
According to ADPI’s President and CEO, Blake Anderson,“this event is a can’t miss event for the start of 2019 for dairy and food technologists, manufacturers, and marketers with mutual interest in dairy ingredients use.Additionally the event promises to provide some great networking opportunities for suppliers, marketers and end users of dairy ingredients in a great venue with a birds-eye view of the Pacific Ocean.”
For the latestinformation about the 21st Dairy Ingredients Symposium: venue, sponsorship, program and registration, please visit www.adpi.org
Source: ADPI – The American Dairy Products Institute