Register for free DairyReporter Dairy Innovation webinar

The program takes a look at what’s currently hot in the dairy industry, and how companies both small and large can develop new products.

While Greek yogurt was a huge trend, it might have been overtaken by yogurt drinks, which, according to Mintel, between 2011 and 2016, grew 62% to reach $893m in sales.

As well as yogurt drinks, other trends are also making waves – clean label, high protein, dairy alternatives, low sugar and lactose-free are just some of the important niche markets in dairy.

So which ones should companies be concentrating on when it comes to NPD? And how do companies develop new products to meet these trends? Following on from that, how do they find markets for these products, both domestically and beyond, and what roles do marketing and packaging play?

To answer these questions, we have three panellists from the world of innovation, and they will also be answering questions posed by the global audience during the free, hour-long event.

Speakers

Matthew Walker​ is senior global brand director, Arla Brand, for Danish-based dairy cooperative Arla Foods.

Matt has worked across Food & Drink Brands & Innovation for nearly 20 years in local and global roles at Heinz, Danone and Arla Foods.

He currently heads up Global Arla Brand at Arla Foods looking at future growth and the role the brand plays in people’s lives.

Lisbet Fogt Khan​ is head of dairy platform at global enzyme company Novozymes.

She has a Master’s degree in marketing and strategy from Copenhagen Business School, and 25 years of experience in the food and beverage industry with developing new products, positioning brands and implementing innovations processes in big FMCG companies.

She is responsible for the Dairy Platform – analyzing dairy trends and future business opportunities for biological solutions within the dairy industry.

Laura Dijkstra-de Jong​ is technical innovation manager for NZMP, Fonterra.

Since joining Fonterra in 2011, Laura has held several roles at Fonterra’s Research & Development Centre in New Zealand, working on the development and application of protein ingredients in food. She transitioned to the cooperative’s dairy ingredients and solutions brand, NZMP, at the EU Amsterdam headquarters in 2014.

Laura currently heads the European technical team, providing technical support to both NZMP’s European customers on their applications and manufacturing sites on translating customer requirements into ingredient development and improvements.

To register for the free online event, please click here​​.