Archives: Agenda

• Responding to Millennial and Gen Z attitudes towards dairy
• On-trend prototypes meeting the demands of tomorrow’s consumer
• How to deliver modern dairy with powerful co-creation partnerships

2 x 40-minute discussions on a topic of your choice. Attendees can attend up to 2 roundtables led by peers but open to all.

1. Is Flavour Colour Blind?

Join us for a discussion that explores whether our perception of flavour is influenced solely by taste or shaped by our other senses.

Susan O’Shaughnessy, Sr. Scientist – EMEA/APAC Applications, Edlong

Pamela Leddy, Business Development Specialist, Edlong

2. Colloid Tech 

3. How Can Sustainable Food Colours Enhance Product Appeal?

Meeting consumer demand for eco-friendly clean label options, with fruit, vegetable, and plant derivatives capturing attention through visual impact.

Colette Jermann, Food Scientist, EXBERRY®

Jazz Minhas, Technical Sales Manager, EXBERRY®

4. Transforming Non-Dairy Beverages with Unlimited Innovation

Enzymes are at the heart of food and beverage innovation, with specialty solutions showcased in non-dairy clean label barista drinks, no-sugar drinks, and more.

Amano Enzymes

5. Scaling Food Systems with Unique Production Technology

Supporting flexible production across dairy, plant-based, and hybrid portfolios, with technology scaling ingredient innovation to meet the demands of consumers, the planet, and a competitive dairy landscape.

Foodiq

• • Challenges we need to address in the Dairy Industry
  • Can hybrids become the mainstream?
  • Holistic health potential: Blending the best of dairy and plant rich worlds
  • A practical example: Shredded cheese with low CO2

• Protecting critical investments
• Flexibility and resilience
• Maximizing returns

Ten x 60-second pitches from industry solution and service providers

Networking Drinks Sponsored by Resilux