Dairy Innovation Summit 2022

• Building a success story in dairy through partnerships and innovation
• Considering the importance of brand and purpose to connect with today’s consumers
• Key trends Post Covid: How to capitalise and grow in a crowded market
• Nailing the right niche, market and product line to become recognised and trusted

• Freedom to innovate in-trend products and to make technical choices: what dairy brands have told us, as we launched Pennaholt™, a transformational masterbatch technology
• Protecting dairy products and build brand equity with PET packaging: how Pennaholt™ offers the design freedom to create high opacity, premium white PET packages, that stand out on the shelves
• Unlimited choices of design and technical options: how Pennaholt™ supports the widest range of colors and effects, and helps precisely dial-in performance and costs
• Supporting circularity and staying ahead of sustainability trends: how Pennaholt™ offers opacity and whiteness with 0% TiO2

• Understanding the impact of growing trends in health and well-being on consumer product selection
• The Protein opportunity-using taste, texture and nutrition to gain consumer preference
• Looking at the constant evolving consumer trends across regions to predict where the demand will be headed

• How sustainable packaging solutions can help the dairy industry achieve their climate goals
• Packaging by nature – focus on renewable raw materials
• Sustainable packaging designs to convince the consumer of your planet promise
• Focussing on new packaging and clean label designs to respond to the demand for minimally processed products

• After a year in the plant based dairy sector how has our view evolved and some business updates of our brand Nilky
• Regional growth and performance of plant based in the Turkish market
• Which innovations are in the pipeline for our plant based brand
• Our new Infant Formula investment and our plans

• Recruiting new consumers and connecting with new drinking habits
• Delivering to Europe’s circular economy
• Discovering innovation opportunities for traditional milk and plant based drinks

• Looking at lab grown dairy and its position vs dairy based and plant based
• Considering the rise of “advanced” or “complete” nutrition to create portfolios of high demand
• Getting innovative with production and the portfolio to cater to the next generation consumer
• Understanding the potential of lab grown dairy in an existing market that caters to dairy free and flexitarian consumer groups

• Broadening the iced coffee repertoire to tap into the RTD indulgence market
• Tapping into the growing popularity of exciting dairy and dairy alternative products to offer beverages that excite and entice
• Looking at the role of the younger demographic when creating innovative NPD
• Taking the coffee shop to the shelf for convenient and profitable product offerings
• Creating easy and exciting drinking occasions that cater to new drinking trends

• Unpacking the regulatory framework and market understanding
• Breaking down the latest consumer understanding of “Clean Label” for Dairy
• Next Steps: Solutions to clean dairy and non-dairy labels

• Understanding today’s consumer through the innovation of appealing value-added dairy products
• Understanding what RTD and the table have to offer the new-age dairy consumer
• Leveraging social and family occasions to bring nutritious and exciting dairy products to the marketplace
• Using dairy FMCG to set the scene for memorable foodie occasions
• Reviving the need for staple foods to give dairy a chance to regain traction and grow to greater heights

• How can we respond to the increasing costs in the dairy industry to offer affordable and added value products to market that represent the production investment?
• Which are the premium trends we are seeing in dairy? Is premium on the up?
• How do consumers respond to changing price margins in dairy products and do they value the higher quality products vs those that meet basic nutrition?
• How is the industry developing NPD that offers high premium, high quality products and are these products well received globally or more niche?
• What does the consumer prioritise in terms of dairy product offerings? And what are the drivers of these priorities? Provenance, culture influence, curiosity and exploration, price?

• Innovation – PET ensures maximum product integrity and safety
• Sustainability – PET is 100% recyclable and recycled
• Commercial value – It has a very high marketing packaging potential
• Looking at the latest cost-effective packaging solutions for the dairy market

• European Trends in Non-Alcoholic Beverages and the effect of the pandemic
• Cross- Category and market performance in beverages
• Consumer sentiment and trends – spotting opportunity and declines
• How the pandemic has shaped behaviour in retail and consumption
• What the future looks like

• Latest market trends and product innovation in plant-based dairy alternatives
• Reinventing cheese and yoghurts the vegan way – blending traditional manufacturing methods with all-new hybrid processes
• Staying relevant with consumers – how innovative recipes, subscription boxes and trial packs can boost product success
• Global distribution – what are the challenges with launching vegan dairy products abroad?

• Success story of consumer centric innovation in the dairy refrigerated aisle
• Roll-out opportunity with turnkey packaging solutions
• Accelerate sustainable packaging solutions through open innovation

• Looking at lab grown dairy and its position vs dairy based and plant based
• Considering the rise of “advanced” or “complete” nutrition to create portfolios of high demand
• Getting innovative with production and the portfolio to cater to the next generation consumer
• Understanding the potential of lab grown dairy and hybrids that caters to dairy free and flexitarian consumer groups
• Embracing the new protein landscape to understand the nutritional needs of the consumer

• Case study – hear about the latest developments in high-quality breast milk substitutes that meets Danish, European, and Chinese standards for food production
• Early life nutrition – providing infant formulas and supplements to a sensitive consumer group – how to navigate quality and food safety standards in production
• Sharing how to ensure quality of dairy products in a high-tech production factory
• How can a dairy company achieve an efficient production and packaging process and traceability from supplier to customer?

• Discover the benefits of KP’s Heat Shrink Sleeve technology – How our films fit various applications
• Innovation: How our films enhance your brand and make your product stand out
• Pentalabel® eklipse® – How light blocking film options increase your product shelf life
• Sustainability – How our Heat Shrink Sleeve films support a Circular Economy: learn about great opportunities to recycle

• Looking at the rising growth of dairy products to enhance mood and mental health
• Analysing the use of on-pack claims relating to specific mood and health platforms
• Looking at smaller niches with huge potential for growth to identify where dairy can support further
• Enhancing mood health through products that cater to new-age consumer concerns

• Sharing key findings from the latest Tetra Pak Index: How today’s shoppers are evaluating their priorities and actions towards food, health and the environment
• Innovating collaboratively, from product formulation through marketing
• Balancing food safety/availability with sustainability

• Understanding today’s consumer mindset to deliver value added dairy products the consumer loves
• Focussing on the balance between nutrition, performance and experience to ensure consumer trust and leverage repurchase
• Taking consumer experience further than taste and texture to ensure consumer love and loyalty
• Repositioning dairy to combat the stigmas and stereotypes that have fuelled dairy free marketing campaigns

• As concern over sugar intake rises globally how can you stay ahead of the curve for a natural sweetener in your natural dairy products.
• What is the research saying on Sugar in yoghurts
• Sugar tax, Where next!
• Sugar claims in dairy, what is already out there
• Reformulation challenges in dairy
• A Holistic approach for sugar reduction in Dairy
• How can we help?

• Combining dairy with the food experience to develop foodservice that caters to growing niches
• Shifting focus to portions, sizes and accessibility to expand foodservice from restaurant to home
• Understanding consumer habits to successfully communicate dairy and dairy alternative options to the best fitting occasion and diet
• Looking at the challenges and opportunities in the foodservice to push dairy into a space of growth and demand

• Addressing material replacement challenges in form-fill-seal rigid dairy packaging
• Simplifying material solutions for improved sustainability & recyclability
• Evaluating use of polypropylene in FFS compared to PS & PET alternatives
• Development of XPP Polypropylene Solutions for drop-in material replacement in FFS Yogurt & Dairy applications

Interactive roundtable sessions offer a unique opportunity to come together with your peers to share best practice and develop solutions to critical challenges facing the industry as a whole. Hosted by industry experts and each focused on a single issue, roundtables are an exciting, interactive way to build your personal network and learn from the experience and expertise of others.

Each roundtable session lasts for 45 minutes, and delegates may attend up to 2 roundtables.

Roundtable 1: Freedom of Choice for Liquid Dairy Products In PET: Creating Great Packaging, Giving You Best Performance for Your Product, and Staying Ahead of Trends

Nicolas Rivollet, Vice President of Marketing, Penn Color

Roundtable 2: Using Natural Ingredients to Drive Colourful Innovation: Discover how clean-label colours can boost products including milk drinks, yogurts, and ice cream

Steven Taylor, Key Account Manager GNT UK & Francisco Unates, Technical Sales Manager, GNT Iberia

Roundtable 3: Hybrid Product or All Plant-based? What are the Greatest Innovation Challenges in Retaining or Reducing Dairy as Part of their Product?

Reserved for OFI Dairy

• Using digitalisation to boost productivity and increase consumer engagement
• Addressing challenges by analysing real data to convert it to real solutions
• Looking at case studies which enabled business success across the supply chain by modernising their approach
• Finding opportunity in tech to increase scalability and produce favourable results

• Digitalization along the value chain: Gaining benefits by connecting the virtual world and the real world
• Increasing digitalization of industrial production systems results in a new quality of information transparency
• This is the basis for added values in terms of effectiveness, quality and individuality
• Industrial Security & Cyber Security as a Basis for Digitalization

• Authenticity: How can brands remain authentic in their offerings to market if everyone is striving for the same nutritional and ethical value?
• How can we avoid falling prey to “dairy risks” like plant based and ensure that the industry’s ethics are well communicated to the community?
• What are we envisioning for the dairy sector by creating NPD in hybrids and experimenting in lab based dairy products?
• In what ways could lab-based or hybrid dairy products protect the future of the dairy industry and what are the main challenges as we explore these options?

• Case study – unpacking the role of oats in the non-dairy category; how far have milk, ice cream, and yoghurt products come for consumers?
• The Nordic Market: Mapping Oatly’s product journey and the non-dairy milk category growth in the Nordic region, looking at trends in Norway and Denmark
• Outlining key milestones for product development, category growth and retail success in the Nordics
• The future of the non-dairy category – what can we expect from the plant-based dairy alternative market and where are the opportunities?