Archives: Agenda

Brands must deliver more functionality, taste, and nutrition in every bite, supporting consumers’ proactive wellbeing goals.

• How to create high impact products with better nutrition
• Meet new eating patterns shaped by GLP 1–driven portion shifts
• Power innovation across life stages and lifestyles — personalized nutrition supported by Valio’s dairy solutions

• Dairy has been innovating everywhere — except where profit disappears
• Turning Liquid Process Intelligence into profits

• Cut GHG across Scopes 1–3 via efficiency, sustainable portfolios, and value‑chain collaboration (raw materials, packaging, water/energy)
• Quantify & design smarter with TCO Calculator, Sustainability Matrix, and LCA
• Optimize cleaning (CIP): low‑temp CIP, better rinsing, lower chemical load
• Reduce water/energy/chemicals/CO₂ while maintaining hygiene
• 360° Dairy Program: food safety + industrial + environmental + operator/equipment safety in one framework

• The CO2e Reality in Dairy – Why efficiency gains alone won’t deliver net-zero
• What Hybrid Dairy Means – Blending dairy with next-gen ingredients to cut emissions without compromising taste or performance
• The Impact at Scale – How hybrid formulations can reduce footprint by up to 70%, backed by lifecycle data
• Making It Commercial – Winning consumer trust, navigating regulation, and integrating hybrid into mainstream portfolios

A practical case on how to use market intelligence to:

• Spot early shifts and stay prepared
• Identify growth opportunities and risks
• Go from precision to timeliness

Consumers expect the same indulgent, creamy eating experience across dairy, processed cheese, and plant-based alternatives. At the same time, fat reduction, cleaner labels, and cost pressure reduce formulation flexibility. In this session, we highlight where texture performance is most at risk across different systems, and share validated strategies to rebuild structure for stable, process-robust eating quality.

• Why “same expectations” behave differently in dairy, processed cheese, and plant-based systems
• Identifying the ‘Failure Points’: When texture is at risk during processing vs. shelf life
• How structure can be rebuilt to deliver creamy, stable performance under real constraints