START DATE: ON DEMAND THROUGH OCTOBER 15, 2020
Abstract:
Few foods are as versatile — and as loved by consumers — as cheese. According to USDA data, per-capita consumption of cheese in the United States increased from 14.3 pounds in 1975 to 36.9 pounds in 2017. And a recent report from Inkwood Research forecasts a healthy 3.1% compound annual growth rate for cheese in the North American market between 2018-2026.
Join us for a webinar that takes a look at what’s trending among consumers when it comes to cheese types and flavors. The webinar also will examine the impact of new technology on the cheese segment.
Learning Objectives:
- Learn which cheese types are gaining in popularity among consumers
- Gain an understanding of which cheese flavors are hot — and which are not — and why
- Discover how the use of microfiltered milk impacts the yield and quality of cheese
Speakers
 John A. Lucey, Ph.D. Professor of Food Science
Director of the Center for Dairy Research
University of Wisconsin, Madison
Professor John Lucey is the Director of the Wisconsin Center for Dairy Research (CDR), and Food Science Professor at the University of Wisconsin-Madison. Dr. Lucey has > 130 peer-reviewed publications, 4 patents, and >20 book chapters. He has made close to 100 presentations at various National and International meetings over the past 15 years. Prior to joining UW-Madison, Dr. Lucey had extensive experience in dairy foods research in Ireland, the Netherlands and New Zealand. His research interests include milk proteins and their properties, and cheese technology functionality. He graduated from University College Cork (Ireland) with BS in Food Science (1988) and PhD. in Food Chemistry (1992).  Brenda Bell Insights Manager
Sargento Foods, Inc.
Brenda Bell is the Insights Principal for the Sargento Food Service and Ingredients Division. She has over 20 years of experience in market research, strategy, analytics, innovation, trend identification, brand and category management, team leadership and sales.
Brenda earned a BA in Journalism from the University of Minnesota, an MBA from Alverno College in Wisconsin and certifications in Design Thinking from IDEO University.
She is a member of the Datassential Advisory Board, the International Food Service and Manufacturers Association Consumer Planning Program and several non-profit boards in Milwaukee.
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