Global Dairy Congress, 17-18 June, Istanbul, Turkey
The Global Dairy Congress, now in its 8th year, is a two day
event incorporating market briefings, conference sessions and FoodBev Media’s
annual World Dairy Innovation Awards to be presented at the gala dinner. The
Congress will cover a range of key themes for the global dairy industry and
provide excellent networking opportunities for industry leaders, suppliers,
customers and analysts.
The theme for 2014 is Breaking new ground. The dairy industry has always been convinced of milk’s inherent goodness, but now consumers want even more in products, from pleasure and convenience, to excitement and innovation, alongside value, health and sustainability. The conference aims to open up discussion on meeting the challenge today of breaking new ground for tomorrow.
The event will cover the full range of market developments including global and regional trends, consumer concerns over health and the environment, as well as key areas of innovation.
I will be speaking on the afternoon of the first day on How dairy can deliver against consumers' sustainability expectations. My presentation will cover research that identifies what consumers sustainability expectations are for dairy, and how brand owners can deliver on these - through innovation throughout the value chain, from processing through to packaging and distribution.
When it comes to sustainability and reducing the carbon footprint for liquid dairy products, extended shelf life (ESL) features high on the list of ways to reduce energy consumption as this request from a processor in India on the Linkedin Global Dairy Innovation Networking Group illustrates:
"We are a dairy start-up in India with a keen focus on providing fresh (un-pasteurized) milk to consumers through a temperature controlled supply chain. In the process the biggest challenge we face is preserving the freshness and taste of milk throughout the supply chain. The options that we have to chill the milk are quite energy intensive and at times inefficient. We would appreciate your suggestions for us to add efficiency and effectiveness to the entire process."
IFT Annual Meeting, 21-24 June, New Orleans, LA
More than 18,000 of the world’s top food science and technology professionals, representing the most prominent organizations in the global food sector, will be in New Orleans to learn about the most recent product, ingredient, and technology developments, and their potential business impact, as well as to identify trends that will shape the industry.
The IFT Annual Meeting & Food Expo brings together professionals involved in both the science and the business of food — experts in R&D, product development, and QA/QC, as well as executive management, marketing, procurement, sales, and more — from industry, academia, and government.
I will be the moderator as well as a speaker for a session on Ultraviolet light for
food plant safety and ESL applications on June 24.
The session description reads as follows:
 |
| Tom Gallagher, CEO of DMI |
"According to Tom
Gallagher, CEO of Dairy Management Inc., in the coming years, there will be
hundreds of millions of dollars of investment in plant infrastructure renewal,
often focused on new extended shelf-life (ESL) and aseptic plant capabilities
that will bring the right products to consumers. In order for this to happen
there needs to be an understanding traditional as well as novel and emerging
technologies, e.g. ultraviolet (UV), and also the interrelationships between
product processing and sanitary and environmental factors. This session will
feature presentations from a research and manufacturing perspective focusing on
the role that UV technology can play, with the end result being a comprehensive
overview on how to leverage UV applications for quality, food safety as well as
shelf life across product categories."
