Dairy and food product formulations are only as good as the ingredients and technology used in their manufacture. Taste, functionality and health attributes are critical factors when designing products to satisfy the needs and wants of baby boomers, sports and recreation enthusiasts and a growing ethnic population.
Manufacturers of prepared foods, enriched dairy products, and nutraceutical formulations must keep up with the latest discoveries in science, technology, and marketing to remain competitive and profitable in a rapidly evolving marketplace.
Don't miss this unique opportunity to learn and exchange ideas with science and marketing experts and fellow industry colleagues, your customers are depending on it!
A panel of experts in the fields of food science and nutrition, demographics, product innovation and label regulations will provide seminar participants with a wealth of information on all of these issues.
Speakers and topics
1. Isabelle Neiderer-Dairy Farmers of Canada, Dairy Science and Nutrition
2. Chad Mann-Amalgamated Dairies Limited, New Product Development at ADL
3. Lydia Dumais-Health Canada, Nutrition Evaluation Division, Probiotic Claims in the Current Regulatory Context
4. Ralph Ashmead-Serecon Marketing Consultants Inc., Ethnic Food Market Opportunities
5. Jim Smith-P.E.I. Food Technology Centre, Product Development with Milk Ingredients at FTC
6. Chef Allan Williams-The Culinary Institute of Canada, Canada's Smartest Kitchen
7. Kristen Walker-MINTEL Inc. Marketing Consultants, New Product Launches Around the World
8. Mark Lalonde-Canadian Dairy Commission, Programs in Support of Innovation