Archives: Agenda

• Rethinking traditional water treatment approaches
• Overcoming challenges in closing the water loop
• Implementing successful water recycling solutions to ensure safe water

• How can the industry adapt to meet diverse consumer needs?
• Personalised nutrition for health-conscious consumers
• Evidence vs hype: Investing in data-driven protein- rich and lactose-free innovations
• Future-proofing dairy with convenience and sustainability

• • Immune response implications for thermal processing and fermentation of dairy
  • Educating the herd: The role of industry players in shaping understanding
  • Creating a safe and immune-modulating dairy product; New developments

• What is the data showing on plant- based consumption patterns?
• Crop to shop: Nuts and grains gaining market share
• Price checking raw materials and viable alternatives
• Clean label and national regulatory barriers to plant-based fortification

• • Milking the dairy cow: Expanding potential with new research highlighting beneficial nutrients
  • Propping up the dairy category in the functional foods space
  • Effects of daily intake of Jarlsberg ® Cheese on bone turnover markers and bone mineral density

• From research to retail: What collaboration is making a difference and what’s next?
• Academic institutes and organisations driving insights for sustainable futures
• Sharing start-up innovations for wider industry adoption
• Supporting communities with powerful industry partnerships

Exploring Applications for Heat-Resistant Probiotic and Lactose-Free Properties of Enzymes

Prof. Patrizia Contursi, Associate Professor of Biochemistry, University of Naples Federico II 

Acting on Precision Fermentation Potential: The Next Steps for Industry Applications and Learnings for Traditional Dairy

Julia Keppler, Associate Professor Functionality-Driven Protein Processing, Wageningen University & Research

Kasper Hettinga, Professor Dairy Processing & Functionality, Wageningen University & Research