The Future of Cultured Dairy Products

Start Date:5/17/2018

Start Time:2:00 PM EDT

Duration:60 minutes

Abstract:

In recent years, the cultured dairy product space has been awash with innovation. New formats, flavors and even convenience-minded packaging are adding excitement to the category — and paving the way to a bright future.

Join Dairy Foods for a May 17 webinar outlining the drivers and technical advances opening up opportunities within the cultured dairy products arena.

Providing an overview of current and emerging trends in the category will be Larry Rosenberg, national account manager and imported cheese specialist for Savencia Cheese USA, New Holland, Pa., and a Certified Cheese Professional (American Cheese Society). He will discuss the reasons the category is expanding and explore the differences among different types of products in the market today, including quark, Labneh, crème fraiche, sour cream and more.

Presenting on the technical side will be Kimberlee J. (KJ) Burrington, dairy ingredient and cultured products coordinator for the University of Wisconsin’s Center for Dairy Research in Madison. Rising consumer interest in high-protein diets has led to a significant increase in the development of new dairy ingredients in the United States. Burrington will discuss what dairy processors need to know before using such ingredients in yogurt and other cultured dairy products.

Learning Objectives:

  • Gain an understanding of the drivers and technical advances behind the cultured dairy product category’s continuing expansion
  • Learn about the differences among the different types of cultured dairy products currently available in the market
  • Learn about new dairy ingredients and their potential for use in yogurt and other cultured dairy products


Can't attend live? Register to view the webinar on-demand!

Speakers

Kimberlee J. Burrington

Kimberlee J. (KJ) Burrington is dairy ingredient and cultured products coordinator for the University of Wisconsin-Madison’s Center for Dairy Research (CDR). Before joining CDR, she spent more than 25 years in the industry, working in product development at a major food companies and also as a consultant to the baking industry. Burrington has bachelor's and master’s degrees in food science. Her current research projects focus on dairy ingredient functionality and applications with an emphasis on yogurt, nutrition bars, and protein-enhanced beverages.

Larry Rosenberg

Larry Rosenberg is national account manager and imported cheese specialist for Savencia Cheese USA, New Holland, Pa. He is a Certified Cheese Professional with the American Cheese Society. Rosenberg has an MBA in marketing management from DePaul University and 20-plus years of food industry experience — eight years of which are dairy-specific).

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