12th Annual Dairy Innovation Strategies Conference

Driving dairy growth through enhanced nutrition, sustainability and hybrid solutions

25 - 26

March

2026
  • Postillion Hotel & Convention Center Amsterdam
  • Complimentary
  • Why attend?
  • Agenda
  • Speakers
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Featured Speakers

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Anne Cathrine Whist​

VP R&D, Director Product Development and Research, TINE

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Olaf Larssen​

Research Manager, Ausnutria

Olaf Larsen studied chemistry and obtained a PhD in physics at the Free University in Amsterdam. After postdoctoral work in New York City and Amsterdam, he continued his career in industry. Olaf worked for ASML, TNO, as consultant life sciences, and headed the science department for Yakult Netherlands for more than 12 years. Next to this, he acts as Asst. Professor for the Free University in Amsterdam. Since September 2025, he is heading research for Ausnutria in The Netherlands.

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Betty van Esch​

Senior Scientist Immunology, Danone Nutricia Research

Betty van Esch is Senior Scientist with a broad background on immunology and allergy. She has received her PhD degree on her research on “Cow’s milk Allergy; Avoidance versus tolerance: new concepts for allergy management” at the department Pharmacology, UIPS, Faculty of Science at Utrecht University.

Her main interest field is immune modulation and immune imprinting by dietary interventions, environmental factors and experimental agents and she published >75 papers related to this topic. She has conducted a project on the immune-modulatory capacities of specific probiotics in allergic disease within BIOASTER, a Foundation for Scientific Cooperation sponsored project (under the laws of France).

She supervised projects on the anti-inflammatory role of short-chain fatty acids in cardiovascular disease (China Scholarship Council) and Nutrition-based approaches to support oral immunotherapy in Food allergy. Current programs include research on the health benefits of raw milk, the immune modulation by fermented raw milk Kefir (SAGST, Germany subsidized project), the immune profiling of eosinophilic esophagitis (NWO, the Netherlands subsidized project followed by a Sanofi subsidized grant) and the effect of nutritional concepts on the microbial composition of gut, lungs and esophagus in relation to disease.

Next to her research, she teaches in the Bachelor and Master program of Pharmacy and she is an elected member of the EAACI Immuno-pharmacology taskforce and the Ethical Committee for Animal Experiments.

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Thijs Geijer​

Senior Sector Economist Food and Agriculture, ING Bank

Thijs has been working as a sector economist for ING’s economic research department since 2012 after three years at Rabobank.

His work involves writing publications for ING’s economic research platform THINK, sharing those insights with clients during presentations and speaking to media. As a researcher he is covering short term production trends in food manufacturing, wholesale and retail as well as thematic sector topics such as sustainability and automation. The main purpose of his work is to help people at Wholesale and Retail Banking clients to make better informed financial decisions. Besides his work as an economist he is also heading a team of sector economists.

Thijs holds a degree in Economic Geography from Utrecht University, the Netherlands.

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Marcella Rosato​

EDA Policy Officer - Food, Environment and Health, European Dairy Association (EDA)

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Jakob Skovgaard​

Co-Founder & CEO, PlanetDairy

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    Why attend?

    Attending the 12th Annual Dairy Innovation Strategies in Amsterdam offers numerous benefits for you and your team: 

    Stay ahead of rapidly evolving consumer expectations
    Understand how health, nutrition, and sustainability are reshaping dairy purchasing decisions — and what this means for product development, claims, and positioning.

    Gain clarity on health claims and consumer trust
    Keynote presentations, workshops, and panel discussions on various topics such as dairy farming practices, sustainability, technology advancements, and market trends.

    Unlock innovation opportunities in hybrid and enriched dairy
    Explore practical case studies on enrichment, fortification, and hybrid dairy-alternative products that balance functionality, taste, and commercial viability.

    Understand key trends shaping the dairy category
    From taste and texture innovation to new consumption occasions, gain a clear view of where the dairy market is heading over the next 3–5 years.

    Learn best practices in sustainable packaging and production
    Discover actionable approaches to sustainability that go beyond commitments — including packaging innovation and measurable impact.

    Network with senior dairy and ingredient leaders
    Connect with decision-makers across R&D, innovation, marketing, and sustainability to share insights, challenges, and future strategies.

    Market Intelligence: With sessions dedicated to consumer trends and the GlobalData team on hand, the experts will give you valuable insights into the global dairy market.

    Join us at the Dairy Innovation Strategies Conference 2026! It serves as a platform to collaborate, learn, and contribute to the global dairy sector.

    What to expect?

    200+

    Attendees to meet each year

    		25+

    Exhibitors to meet each year

    		20+

    Speakers

    		75%

    Attendees at Director+ level
    200+

    Attendees to meet each year

    		25+

    Exhibitors to meet each year
    20+

    Speakers

    		75%

    Attendees at Director+ level

    2025 highlights

    Agenda

    • 25 Mar 2026
    • 26 Mar 2026
    Expand All

    Streams

    Stream one

    Stream A – Innovation in Nutrition & Ingredients

    Stream two

    Stream B – Technology & Innovation

    Stream three

    Stream C - Innovation in Sustainability

    1:30 PM

    Case study: Innovation in plant-based dairy

    • Next-gen textures and taste parity with traditional dairy
    • Hybrid dairy-plant blends creating new product categories
    • Sustainability credentials driving consumer adoption

    2 PM

    Building resilient dairy value chains: From farm to functional ingredients

    • Innovation in whey, milk powders, and value-added dairy ingredients
    • Practical approaches to lowering on-farm and processing emissions
    • Meeting evolving customer needs in performance, provenance, and quality

    Senior representative, Tirlan

    2:20 PM

    Case study: Packaging and sustainability best practices

    • Lightweight and recyclable materials reducing environmental impact
    • Circular packaging models and refill concepts
    • Clear on-pack communication to support consumer recycling behaviour

    2:50 PM

    Labels that work harder: Compliance, traceability, and shelf impact in dairy

    • Smart labeling for traceability, authentication, and recalls
    • Materials and adhesives engineered for cold chain and condensation
    • Design strategies that elevate brand and simplify SKU complexity

    Senior representative, CCL Label

    1:30 PM

    Case study: How is artificial intelligence (AI) is transforming the dairy industry

    • AI-powered demand forecasting and waste reduction
    • Smart manufacturing and predictive maintenance improving efficiency
    • Data-driven product innovation aligned to consumer insights

    2 PM

    Accelerating Innovation Through Ingredient Co Development in Dairy & Dairy Alternatives

    • Fortification trends in dairy and plant-based: key market drivers and consumer insights
    • Co developing calcium solutions: case studies from dairy and dairy-alternative applications
    • Optimizing powder handling: how functionalized minerals improve flowability and reduce caking
    • Smarter screening methods: developing lab scale tools to reduce costly pilot trials

    Senior representative, Omya

    2:20 PM

    Harnessing consumer data to guide innovation

    • Turning shopper insights and sales data into clearer product decisions
    • Identifying gaps in ranges and emerging needs earlier
    • Measuring launch performance and refining products faster

    2:50 PM

    Turning dairy data into decisions: Quality, efficiency, and speed-to-market

    • Digitizing QA/QC to reduce waste, rework, and compliance risk
    • Faster product development through structured data and insights
    • Real-time visibility across plants, suppliers, and product lines

    Senior representative, Food IQ

    7:30 AM

    Registration and Networking

    8 AM

    Breakfast Deep-Dive: Health & Nutrition in Dairy – What Benefits Do Consumers Value Most and Why?

    • Learn which outcomes most influence dairy choice
    • Optimize your formulation and positioning around today’s key trade-offs
    • Spot the formats and ingredients with the highest consumer pull and trust
    • Create claims that persuade without triggering skepticism or compliance risk

    Join this expert-led, peer-to-peer deep-dive session to hear from those in the know. Take back to your business an understanding of what it takes to succeed and lessons learned from those who have been there, done that.

    Delegates must pre-register interest prior to the day of the event.

    8:50 AM

    Chairman’s Opening Remarks

    Speakers

    William Blackett
    Director of Consulting, GlobalData

    9 AM

    Targeting New Forms, Functions, And Consumer Interests in Dairy Products

    • Market Overview
    • Consumer Drivers
    • Innovation Landscape

    Speakers

    Morgane Richert
    Director of Consulting – Consumer, GlobalData

    9:20 AM

    Opening keynote: How is dairy meeting the needs of consumers dietary and health requirements

    • Reformulation for high-protein, low-sugar, and functional benefits
    • Targeted products for gut health, immunity, and active lifestyles
    • Clean labels and transparency driving consumer trust and choice

    9:50 AM

    Net-zero strategies as a driver for innovation in the dairy industry

    • More and more dairy companies are setting targets to reduce emissions and become net zero by 2050
    • Emission reduction strategies – the broad range of measures being looked at by industry
    • Where does product innovation fit in the industry’s net-zero strategies ingredients

    10:20 AM

    Key Sustainability Strategies for Dairy

    • Reducing dairy emissions upstream and downstream
    • How are brands demonstrating sustainability – carbon emissions versus biodiversity
    • Communicating your sustainability initiatives effectively to consumers

     

    Speakers

    Thijs Geijer
    Senior Sector Economist Food and Agriculture, ING Bank

    10:40 AM

    Dragon’s Den

    60 second solution provider introduction.

    11 AM

    Morning Refreshments and Networking

    11:10 AM

    Panel discussion: Supply chain challenges and the cost of ingredients

    • Volatile raw material pricing and margin pressures
    • Ingredient sourcing risks and supplier diversification strategies
    • Balancing cost control with quality and sustainability targets
    • Dealing with oversupply of milk that is overwhelming domestic and international markets

    11:35 AM

    It Starts with Food: Safe Access, Resilient Systems, and the Power of Protection

    In a world of increasing volatility—supply chain disruption, climate pressure, and shifting consumer expectations—protecting food is protecting people. This presentation will explore how dairy industry leaders can strengthen performance across the value chain by focusing on:

    • Using end-to-end automation and digital tools to lift yield, uptime, and quality
    • Packaging innovations that extend shelf life and improve sustainability
    • Scaling new dairy and hybrid products efficiently from pilot to full production

    Speakers

    Lorenzo van Haelst
    Managing Director, France & Benelux ,Tetra Pak

    11:55 AM

    Case study: A-Insights and FrieslandCampina

    • Generating actionable market intelligence
    • Identifying trends in dairy, alternative proteins, and sustainability
    • Using data to identify growth opportunities and risks

    12:10 PM

    Texture as Translation: Where Consumer Desire Meets Dairy Reality

    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

    Speakers

    Meleknur Tüzün
    Segment Marketing Manager, Dairy & Cheese, Royal Avebe
    Roy de Vries
    Customer Application Expert, Dairy & Cheese, Royal Avebe

    12:30 PM

    Lunch and Networking

    1:30 PM

    Panel discussion: Ingredients, nutrition and flavourings

    • Functional ingredients boosting nutrition without compromising taste
    • Natural flavours and clean-label alternatives gaining traction
    • Fortification trends in protein, probiotics, and micronutrients 

    Panellists

    Senior representative, ITS

    2 PM

    4Protection: Sustaining the Dairy Sensory Experience throughout the Dairy Journey

    • Enhancing efficiency while advancing dairy processing and preservation
    • Delivering freshness and uncompromised stability throughout the entire shelf life
    • Supporting innovation in fermented milk, cheese, and fresh dairy

    Speakers

    Rachele Lorusso
    Marketing Business Partner – FOOD, Sacco System
    Paolo Cernuschi
    Technical Sales Director, Nordics, DACH, Central Europe, Baltics, Balcans – FOOD, Sacco System

    2:20 PM

    Dairy Processing and Its Relevance for Immune Health

    • Dairy processing
    • Impact of heat load on dairy proteins
    • Fermentation and kefir
    • Safety considerations
    • Design of the clinical study on kefir

    Speakers

    Betty van Esch
    Senior Scientist Immunology, Danone Nutricia Research

    2:50 PM

    Fat Makes Food Fabulous! – AAK’s Solutions For Better Dairy-alternatives

    • Our approach to Making Better Happen™
    • Case study on plant-based cream cheese

    Senior representative, AAK

    3:05 PM

    Afternoon Refreshments and Networking

    3:35 PM

    Future-ready dairy packaging: Functionality meets circularity

    • Lightweight, high-performance formats for chilled dairy and on-the-go
    • Advances in recyclability, mono-materials, and barrier performance
    • Reducing food waste via better protection and convenience features

     

    Speakers

    Salla Kivinen
    Global Product Manager, FMCG, Huhtamaki
    Raúl Martínez
    Senior Global Account Manager, Huhtamaki

    3:55 PM

    Muscle: The organ of longevity

    • Muscle Health & GLP1
    • Teens to 30s - Build it early, build it strong
    • Mid-life Reset – Where muscle meets metabolism
    • Older Adults – preserve strength, protect independence

    Speakers

    Lorraine Moran
    Ingredients, Senior Nutrition Manager, Tirlán

    4:25 PM

    Energy innovation for dairy plants: Cutting cost and carbon

    • Electrification, heat recovery, and optimized utilities for dairies
    • Monitoring and control to reduce energy intensity per liter produced
    • Roadmaps to decarbonization that protect uptime and product quality

    Senior representative, Eon

    4:55 PM

    Closing keynote: Update on key industry regulations

    • Evolving health claim and labelling compliance requirements
    • Sustainability reporting and packaging legislation updates
    • Navigating cross-border regulations across UK and EU markets

    5:25 PM

    Chairman’s Closing Remarks

    5:35 PM

    Drinks welcome address

    Senior representative, Resilux

    5:45 PM

    Drinks Reception sponsored by Resilux

    6:45 PM

    After Party sponsored by I.T.S

    Streams

    Stream one

    Stream A

    Stream two

    Stream B

    1:40 PM

    Better mixing, hydration, and emulsification for modern dairy formulations

    • Solving lumping and hydration issues in proteins, stabilizers, and powders
    • Improving emulsion stability and mouthfeel in beverages and creams
    • Reducing processing time and energy with high-efficiency mixing systems

    Senior representative, Colloidtek

    1:55 PM

    Leveraging digital technology to build smarter dairy operations

    • Using real-time data and analytics to improve forecasting and reduce waste
    • Digitising supply chains for better visibility and faster decision-making
    • Connecting teams and sites through integrated planning systems

    2:15 PM

    Membrane technology for dairy: concentration, reuse, and sustainability

    • RO/NF/UF solutions for whey, milk, and process water applications
    • Improving yield and consistency while lowering energy and water use
    • Membrane selection, cleaning, and lifecycle management best practices

    Senior representative, Hydranautics

    2:30 PM

    Probiotic dairy for healthy ageing

    • How does probiotic dairy reduce inflammation and enhance immune function in elderly populations
    • Improving cognitive function and increased calcium absorption

    2:50 PM

    High-speed, hygienic secondary packaging for dairy at scale

    • End-of-line automation for tubs, pouches, cartons, and multipacks
    • Faster changeovers and modular lines to handle SKU proliferation
    • Improving OEE and labor efficiency with integrated robotics and controls

    Senior representative, CAMA

    8 AM

    Registration and Networking

    8:50 AM

    Chairman’s Opening Remarks

    Speakers

    Mark Dempsey
    Senior Consulting Director – Global, GlobalData

    9 AM

    Opening Keynote – Case Study: Health claims – how consumers perceive these

    • How are consumers connected to brands and fast-moving consumer goods?
    • How do consumers choose products - consumer shopping behaviours and brand recognition
    • Growing scepticism around vague or overstated claims
    • Preference for simple, science-backed messaging
    • Trust built through transparency and recognizable ingredients

    Speakers

    Anne Cathrine Whist
    VP R&D, Director Product Development and Research, TINE

    9:30 AM

    High-performance films for dairy packaging: Protection, shelf life, and recyclability

    • Barrier films that preserve freshness and reduce food waste
    • Recyclable/mono-material and downgauged options to cut packaging footprint
    • Film design for runnability, sealing, and standout graphics in chilled dairy

    Senior representative, Taghleef

    9:50 AM

    Panel discussion: Key market trends and developments

    • Cost efficiency – challenges and opportunities
    • “Milk Tsunami” 2026: How surplus milk is reshaping dairy economics
    • Key advancements in plant-based dairy

    Speakers

    Bryce Cunningham
    Founder, Mossgiel Farm

    10:30 AM

    From milk to market: Innovation in dairy nutrition, functionality, and sustainability

    • Developing high-value dairy ingredients and consumer products (protein, lactose-free, functional)
    • Advancing fermentation and processing to improve taste, texture, and nutritional performance
    • Delivering verified sustainability progress across the value chain, from farm programs to production efficiencies.

    Senior representative, Valio

    10:50 AM

    Morning Refreshments and Networking

    11:20 AM

    Roundtable Discussions

    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 40 minutes and delegates may attend up to 2 roundtables.

    Roundtable 1: Analysing how dairy affects immune health

    • Dietary intervention and immune health
    • Processing dairy and its impact on immune health
    • Food pharma: the gap is narrowing - a role for dietary intervention in immune fitness (prevention and therapies

    Roundtable 2: Precision dosing & ingredient handling for consistent dairy quality

    • Accurate dosing and batching to reduce variability and giveaway
    • Hygienic design for powders, liquids, and micro-ingredients
    • Automation and traceability that speed changeovers and improve efficiency

    Senior representative, Mega CZ

     Roundtable 3: Food is at the heart of some of the biggest challenges & opportunities of our time

    • Some of the challenges affecting the food industry
    • How to drive more sustainable farming
    • Being guided by Food Systems
    • Finding balance in a food production approach

    12:40 PM

    Lunch and Networking

    1:40 PM

    Filtration strategies to protect product quality and plant uptime

    • Removing particulates and contaminants across process and utility streams
    • Extending equipment life and reducing unplanned downtime
    • Right-sizing filtration to cut operating cost without compromising safety

    Senior representative, Complete Filtration Resources

    1:55 PM

    Case study: Health claims – how consumers perceive these

    • Growing skepticism around vague or overstated claims
    • Preference for simple, science-backed messaging
    • Trust built through transparency and recognizable ingredients

    2:15 PM

    Hygiene & food safety excellence in dairy: from cip to environmental monitoring

    • Next-generation cleaning and disinfection programs to control risk
    • Data-driven sanitation: verification, auditing, and continuous improvement
    • Reducing water, chemical use, and downtime while meeting compliance needs

    Senior representative, Kersia

    2:30 PM

    Choosing the right ingredients for modern consumers

    • Reducing sugar, salt and additives without losing taste
    • Adding protein, fibre and functional benefits
    • Sourcing reliable, traceable and sustainable ingredients

    2:50 PM

    Aseptic packaging innovation for dairy: convenience, performance, and circularity

    • Extending shelf life and enabling ambient distribution models
    • Packaging innovations that reduce material use and improve recyclability
    • Flexible filling solutions for fast SKU expansion and shorter runs

    Senior representative, SIG

    3:10 PM

    Afternoon refreshments

    3:30 PM

    Next-generation separation & clarification for cleaner, more efficient dairy processing

    • Centrifugal separation solutions for milk, whey, and byproduct streams
    • Improving product purity, yield, and process stability
    • Hygienic design and automation to reduce losses and maintenance burden

    Senior representative, KXS Technologies

    3:45 PM

    Leveraging digital technology to build smarter dairy operations

    • Using real-time data and analytics to improve forecasting and reduce waste
    • Digitising supply chains for better visibility and faster decision-making
    • Connecting teams and sites through integrated planning systems

    4:05 PM

    Smarter quality control in dairy: Inline measurement and rapid release

    • Inline/at-line analytics to detect issues before they become waste
    • Faster release and tighter specification control across batches
    • Digital reporting that supports compliance, traceability, and continuous improvement

    Senior representative, Speclz SAS

    4:20 PM

    Next steps for the dairy industry – working together to advance the industry

    • Identifying key current and upcoming challenges
    • How should the industry work together to overcome key industry challenges
    • Working with associations and regulators

    4:50 PM

    Chairman’s Closing Remarks

    5 PM

    End of Conference

    Speakers

    Select a speaker to learn more

    Back
    Anne Cathrine Whist
    VP R&D, Director Product Development and Research, TINE

    Session Details:

    Opening Keynote – Case Study: Health claims – how consumers perceive these

    2026-03-26, 9:00 AM

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    Olaf Larssen
    Research Manager, Ausnutria

    Olaf Larsen studied chemistry and obtained a PhD in physics at the Free University in Amsterdam. After postdoctoral work in New York City and Amsterdam, he continued his career in industry. Olaf worked for ASML, TNO, as consultant life sciences, and headed the science department for Yakult Netherlands for more than 12 years. Next to this, he acts as Asst. Professor for the Free University in Amsterdam. Since September 2025, he is heading research for Ausnutria in The Netherlands.

    Next speaker
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    Betty van Esch
    Senior Scientist Immunology, Danone Nutricia Research

    Betty van Esch is Senior Scientist with a broad background on immunology and allergy. She has received her PhD degree on her research on “Cow’s milk Allergy; Avoidance versus tolerance: new concepts for allergy management” at the department Pharmacology, UIPS, Faculty of Science at Utrecht University.

    Her main interest field is immune modulation and immune imprinting by dietary interventions, environmental factors and experimental agents and she published >75 papers related to this topic. She has conducted a project on the immune-modulatory capacities of specific probiotics in allergic disease within BIOASTER, a Foundation for Scientific Cooperation sponsored project (under the laws of France).

    She supervised projects on the anti-inflammatory role of short-chain fatty acids in cardiovascular disease (China Scholarship Council) and Nutrition-based approaches to support oral immunotherapy in Food allergy. Current programs include research on the health benefits of raw milk, the immune modulation by fermented raw milk Kefir (SAGST, Germany subsidized project), the immune profiling of eosinophilic esophagitis (NWO, the Netherlands subsidized project followed by a Sanofi subsidized grant) and the effect of nutritional concepts on the microbial composition of gut, lungs and esophagus in relation to disease.

    Next to her research, she teaches in the Bachelor and Master program of Pharmacy and she is an elected member of the EAACI Immuno-pharmacology taskforce and the Ethical Committee for Animal Experiments.

    Session Details:

    Dairy Processing and Its Relevance for Immune Health

    2026-03-25, 2:20 PM

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    Thijs Geijer
    Senior Sector Economist Food and Agriculture, ING Bank

    Thijs has been working as a sector economist for ING’s economic research department since 2012 after three years at Rabobank.

    His work involves writing publications for ING’s economic research platform THINK, sharing those insights with clients during presentations and speaking to media. As a researcher he is covering short term production trends in food manufacturing, wholesale and retail as well as thematic sector topics such as sustainability and automation. The main purpose of his work is to help people at Wholesale and Retail Banking clients to make better informed financial decisions. Besides his work as an economist he is also heading a team of sector economists.

    Thijs holds a degree in Economic Geography from Utrecht University, the Netherlands.

    Session Details:

    Key Sustainability Strategies for Dairy

    2026-03-25, 10:20 AM

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    Petter Aagesen
    Sales and Marketing Director, Thise Dairy

    Petter Aagesen is representing Thise Dairy. An organic cooperative established in 1888. He comes with + 25 years of experience working with FMCG in Denmark and internationally.

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    Sergei Kiselev
    Head R&D, R&D Department, Al Ain Farms
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    Marcella Rosato
    EDA Policy Officer - Food, Environment and Health, European Dairy Association (EDA)
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    Jakob Skovgaard
    Co-Founder & CEO, PlanetDairy
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    Bryce Cunningham
    Founder, Mossgiel Farm

    Session Details:

    Panel discussion: Key market trends and developments

    2026-03-26, 9:50 AM

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    Lorraine Moran
    Ingredients, Senior Nutrition Manager, Tirlán

    Lorraine Moran is a registered dietitian with deep clinical, medical nutrition and food industry expertise, recognised for advancing evidence‑based nutrition. She also holds leadership and governance roles across national and European dietetic and regulatory bodies, contributing to professional standards and quality frameworks. In her role as Senior Nutrition Manager at Tirlán, she guides the application of evidence‑based nutrition to product innovation, research and public health initiatives. Lorraine is committed to improve health outcomes and supports the translation of robust science into real‑world impact.

    Session Details:

    Muscle: The organ of longevity

    2026-03-25, 3:55 PM

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    William Blackett
    Director of Consulting, GlobalData

    Will Blackett brings over 25 years of Drinks, Retail and Foodservice experience to GlobalData. Prior to joining GlobalData, Will worked clientside at Sainsbury's, McDonald's and Heineken, working in various innovation, brand and commercial roles. Will also has extensive consultancy experience, leading a global vertical at Dunnhumby and heading the Consumer division of Savanta, a full-service insight agency, where he partnered with some of the world's largest drinks companies.

    Session Details:

    Chairman’s Opening Remarks

    2026-03-25, 8:50 AM

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    Morgane Richert
    Director of Consulting – Consumer, GlobalData

    Morgane has over 7 years of experience in the beverages and foodservice sectors. She first joined GlobalData in 2016 as an analyst, leading the development of the company’s Foodservice Intelligence Centre and regularly contributing her expertise to custom research projects.

    Since joining the consulting division in 2019, she has specialized in the delivery of large-scale market sizing and segmentation projects, as well as competitive analysis, transformation strategy, NPD and consumer trend studies.

    Session Details:

    Targeting New Forms, Functions, And Consumer Interests in Dairy Products

    2026-03-25, 9:00 AM

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    Lorenzo van Haelst
    Managing Director, France & Benelux ,Tetra Pak

    Lorenzo van Haelst is Managing Director for the market France and Benelux at Tetra Pak, the
    world leading food processing and packaging solutions company, since August 2024 and is
    based in Paris.
    Since the beginning of his career in 1988, in Central Planning with Tetra Pak International in
    Switzerland, Lorenzo has held a number of business leadership positions across several
    geographies and developed a career-long expertise in packaging. In 1990, he moved to Brazil
    as Regional Sales and Marketing Manager. At the beginning of 1993, he joined Sintercast, a
    Swedish company specializing in process control technology for the iron foundry industry, first
    as Sales Director for the Americas and Italy, then as General Manager for the Americas. Four
    years later, he returned to Switzerland to head up marketing in the packaging market for the
    petrochemicals manufacturer Amoco Chemicals Europe. In 1999, he returned to Tetra Pak
    and held various roles within the plastics division of Tetra Pak, from Sales Director PET
    Packaging Materials to Managing Director of Novembal, the group's plastic closures business,
    in France, Switzerland and USA until July 2024.
    Lorenzo holds a MSc degree from the University of Fribourg (Switzerland) and an MBA from
    the International Institute for Management Development (IMD) in Lausanne (Switzerland). In
    addition to his native Italian, Lorenzo is fluent in English, French, Portuguese, Dutch and
    German.

    Session Details:

    It Starts with Food: Safe Access, Resilient Systems, and the Power of Protection

    2026-03-25, 11:35 AM

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    Himanshu Upreti
    Co-Founder, Ai Palette

    Himanshu Upreti is the Co-founder and CTO of Ai Palette, an AI-powered deep-tech startup founded in 2018 that enables global CPG brands to accelerate product innovation through its patented predictive Gen and Agentic AI technology.

    Leading a team of over 50+ members, he scaled Ai Palette to 27 markets across six continents, serving clients such as Nestlé, Coca-Cola, PepsiCo, Kellogg's, and ITC, before its acquisition by GlobalData Plc in 2025. The startup raised millions in funding from global investors, including the Singapore Government, Pi Ventures, and Exfinity Ventures.

    Himanshu was included in the prestigious Forbes 30 Under 30 Asia list; his work has been featured in CNBC and TechCrunch. His startup has won global accolades, including Top 10 Global Food & Retail Tech Startup (Switzerland) & Top 50 Nasscom Emerge Awards (India)

    Before founding Ai Palette, Himanshu worked at Visa Data Labs, where he filed 2 trade secrets and played a major role in restructuring Visa's tech stack. He is an IIT graduate with bachelors in Mathematics and Computing

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    Anna Ranki
    Sales Manager, ColloidTek Oy

    Meet Anna Ranki, a dynamic figure in dairy industry. Her diverse background brings a fresh perspective to the dairy industry, infusing it with new sustainability-focused ideas and methodologies. Her commitment to environmentally friendly practices and efficiency has enabled her to develop strategies that not only benefit the bottom line but also contribute to the broader goal of creating a more sustainable future. As we delve into the discussions at the Dairy Innovations Congress, Anna's insights promise to inspire new perspectives and contribute to the ongoing dialogue about the future of dairy.

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    Matthias Lesti
    Sales Director and Co-Founder, speclz SAS

    After graduating for chemical engineering in 2007 from Technical university of
    Munich, Matthias got a detailed scientific education in working as a scientist at the
    university of Munich.

    In 2011, he joined Quantachrome GmbH/later 3P Instruments GmbH for leading the
    product group for scientific instruments for measuring the stability and optical
    rheology of dispersed systems.

    In 2021, Matthias set up and managed the German subsidiary of Formulaction SAS,
    a French company in the field of scientific instruments. In this position, business
    development and management of the company was the main task. Two years
    later, he decided, together with two former colleagues from Formulaction, to found
    an own company named speclz in order to invent scientific instruments on the
    base of Multi-Speckle Diffusing Wave spectroscopy. The first innovative product
    they launched is called Lucie and is fully dedicated to the dairy industry, With Lucie,
    the determination of milk coagulation parameters is going to be a kid’s play.

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    Meleknur Tüzün
    Segment Marketing Manager, Dairy & Cheese, Royal Avebe

    Meleknur specializes in translating technical dairy capabilities into commercial clarity. By bridging market analysis and product innovation, she helps shape focus areas that turn consumer insights into relevant, scalable product solutions.

    Session Details:

    Texture as Translation: Where Consumer Desire Meets Dairy Reality

    2026-03-25, 12:10 PM

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    Roy de Vries
    Customer Application Expert, Dairy & Cheese, Royal Avebe

    Roy supports customers with formulation and pilot-scale validation in dairy and cheese systems. His work focuses on building robust structure and texture that survives processing, transport, and shelf life.

    Session Details:

    Texture as Translation: Where Consumer Desire Meets Dairy Reality

    2026-03-25, 12:10 PM

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    Magda Dziuba
    Commercial Analyst, GlobalData
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    Paolo Cernuschi
    Technical Sales Director, Nordics, DACH, Central Europe, Baltics, Balcans – FOOD, Sacco System

    I am responsible for the sales development and application of enzymes and dairy cultures from Sacco System within the Food Business Unit, with 35 years of hands-on experience in the field. My role focuses on driving business growth, supporting customers with technical expertise, and ensuring product performance across diverse markets.

    My current area of responsibility covers Northern Europe, the Baltic countries, DACH, Central Europe, and the Balkans down to Greece. I manage distributor relationships and maintain direct contacts with key accounts (KA) and local key accounts (LKA), ensuring alignment between market needs and our solutions. Combining deep technical knowledge with strategic sales management, I strengthen market presence and create sustainable business opportunities.

    Session Details:

    4Protection: Sustaining the Dairy Sensory Experience throughout the Dairy Journey

    2026-03-25, 2:00 PM

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    Rachele Lorusso
    Marketing Business Partner – FOOD, Sacco System

    I am a Marketing Business Partner specialised in the food and dairy industry. With a strong background in business analysis and market research, I combine data-driven thinking with creative marketing execution. I translate business objectives into actionable marketing strategies that drive growth, brand positioning, and commercial performance.

    I manage the communication and advertising for Sacco System within the Food Business Unit gloablly, ensuring all messaging aligns with our brand and business goals. I collaborate cross-functionally with sales and product management to ensure alignment and measurable impact. Passionate about innovation, I actively explore market trends, consumer insights, and new opportunities to create a competitive advantage.

    Session Details:

    4Protection: Sustaining the Dairy Sensory Experience throughout the Dairy Journey

    2026-03-25, 2:00 PM

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    Salla Kivinen
    Global Product Manager, FMCG, Huhtamaki

    With long-standing experience in category management, product management, marketing, and sales. Salla is committed to foster collaboration and bring a positive, forward-looking perspective to every project and audience.

    Session Details:

    Future-ready dairy packaging: Functionality meets circularity

    2026-03-25, 3:35 PM

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    Raúl Martínez
    Senior Global Account Manager, Huhtamaki

    More than 20 years in the packaging industry. Eleven years in Huhtamaki managing global FMCG accounts.

    He is very well experienced on existing and new paperboard packaging solutions while he is already working on upcoming new technologies for molded fiber solutions.

    Session Details:

    Future-ready dairy packaging: Functionality meets circularity

    2026-03-25, 3:35 PM

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