Milk for Food 2023

Product development think tank

Changing consumer wishes and specific dietary trends pose a major challenge in product development – not to mention new legal regulations. The pressure to innovate is immense, but the available toolbox of technologies and ingredients is far from exhausted!

Milk as an ingredient: a recipe for success

Whether in baby food, baked goods, convenience food or confectionery – milk and dairy products are an important ingredient in a wide variety of foods. Worldwide, the success of modern food technology is very closely linked to the use of milk and dairy ingredients. Milk offers many possibilities for the sensory, functional and physiological optimization of foods and enables producers to create innovative products.

Milk in comparison

A clean label or a vegan/vegetarian label poses a number of challenges in product development. But let's think about it from the other side: What physiological advantages does milk offer compared to other foods? What sensory properties help with the taste profile, for example? Milk and milk ingredients are important precisely because of their versatility for texture, consistency and mouthfeel.

Look at the market

Milk is increasingly in competition with plant-based alternatives. What about tangible results from market research? What are the legal aspects of new developments? The high level of consumer acceptance and appreciation of the nutritional and physiological properties are also under the microscope. Food technology benefits from this positive image of milk.

Conference in Frankfurt

The 'Milk for Food' event will address the future challenges in product development to ensure that you remain competitive in an increasingly complex value chain. We would like to join you in asking the burning questions about innovative uses of milk and milk components as ingredients.

Topics are set to include:

• Physiological and health value of milk compared to other foods
• Milk in the diet of children and adolescents
• Influences of milk components on the sensory properties of foods
• Functional influences on texture, consistency and mouthfeel
• Presented by product examples with the possibility of tasting
• Legal aspects
• Milk in competition with plant-based alternatives
• Results of market research and development of the market
• Outlook on new products and presentation of recent scientific findings

We provide insight into best practice examples as well as exciting research projects. Join us in rethinking the ingredient list and get inspiration for your everyday work.

The technical program will follow shortly.