Society of Dairy Technology and Campden BRI: Developing dairy: From trends to technology
5 November 2026
Member: £100 + VAT /
Non-member: £150 + VAT
Group discounts available. Contact Training
In collaboration with
Summary
In Collaboration with the Society of Dairy Technologists, Campden BRI are pleased to bring industry professionals together for a focused day of knowledge sharing, expert perspectives, and valuable networking.
Focussing on dairy products, attendees will gain practical insights into current market developments, technical advancements, regulatory considerations, and future industry opportunities.
Delegates are welcome to join together for a casual gathering at the Noel Arms, Chipping Campden from 19.30 on 4 November
Who should attend
New Product Development Technologists, Product Development Technologists, Research Personnel, Technical Managers.
Event Director
Rebecca Hill
Exhibiting
Provisional programme
| Time | Presentation |
|---|---|
| 08:00 | Welcome and housekeeping |
| 09:30 | Society of Dairy Technology AGM |
| 10:30 | Chairman's introduction Chris Hay, IFF |
| 10:40 | From idea to product: Making dairy innovation deliver Dr Marianthi Faka |
| 11:05 | Culture solutions to support consumer yogurt trends of minimum sugar and maximum protein The latest culture development addresses consumer needs regarding affordability, health and wellness and indulgency in a clean label manner. This culture development combines the gamechanger of full control of acidity and the toolbox for premium texture modulation. This allows producers to reduce waste, expand distribution reach, reduce cost-to-make, deliver a premium taste experience until the end of shelf-life with healthier credentials. High-protein fermented dairy continues to be a major growth driver globally, but as protein levels in yogurt increase, the formulation and process become much more complex. The yogurt manufacturers have to decided, if concentration after and before fermentation is the solution for their production. Enriching the milk base before fermentation brings higher buffering capacity, more demanding fermentation conditions and tighter requirements on texture and taste. And these differences directly influence the performance expected from the yogurt cultures solution. Kirsten Lauridsen, IFF |
| 11:30 | Labelling and quality compliance Fran Ball, Thingtrax |
| 11:55 | Update from sponsors |
| 12:30 | Networking lunch |
| 13:30 | Regulatory update Sharon Morey, Campden BRI |
| 13:55 | The importance of integration The dairy industry continues to lead the way in adopting new technologies, but technology only delivers results when people and systems work together. Through a case study of a complete filling line at a UK yoghurt manufacturer, this presentation will demonstrate how integration drives successful outcomes. James Causebrook, Grunwals |
| 14:20 | Equipment agility Speaker TBC |
| 14:45 | Closing comments |
Speakers
Kirsten Lauridsen, IFF
Kirsten has a Master in Dairy Science from Copenhagen University and has worked a few years as production engineer and in NPD at Danish cheese dairy. She has more than 25 years’ application experience within fermented products (cultures, ingredients, enzyme, concept development, formulation and process).
Sharon Morey, Campden BRI
Sharon has worked here at Campden BRI since 2016, and also has a wealth of knowledge and experience from previous regulatory, technical and other roles.
Sharon studied Nutrition, and has previously worked at Quest NutraPharma (Regulatory Affairs Manager/ Nutritionist and Training Manager), BioCare Ltd (Technical and Customer Development Manager) and Holland & Barrett Ltd (Regulatory Affairs Officer/Retail Training Officer/ Customer Service Manager/Public Relations Officer).
Alongside supporting clients and projects within Regulatory Affairs, Sharon presents on scheduled and tailored training courses in all aspects of Food Law. She has also contributed to and written articles for nutritional and pharmaceutical trade and consumer publications.
James Causebrook, Grunwals
James Causebrook is Chair of Automate UK, Managing Director of Grunwald UK, co-founder of CausebrookSmith and co-host of the Manufacturing Uncensored podcast. He brings extensive experience of automation, packaging machinery and capital projects across the UK food and manufacturing sectors.
As Chair of Automate UK, James has been a leading figure in the organisation’s transformation, helping to broaden its industry reach, strengthen its voice and make automation more accessible to UK manufacturers. He is a prominent advocate for closing the gap between those who build automated equipment and the businesses that use it, encouraging stronger collaboration between end users, integrators and original equipment manufacturers.
Throughout his career, James has worked closely with manufacturers, equipment suppliers and engineering teams to turn ambitious automation concepts into practical, deliverable solutions. This experience has given him a clear understanding that successful automation is not simply about selecting and installing a machine. It depends on properly integrating equipment, processes, people, data and long-term support around a clearly defined operational objective.
Through Manufacturing Uncensored, James also helps bring open, honest and occasionally irreverent conversations about the realities of modern manufacturing to a wider audience.
Known for combining technical understanding with a pragmatic and commercially grounded approach, James is passionate about helping manufacturers avoid the common pitfalls that undermine automation projects and create solutions that deliver lasting operational value.
Please note copies of the presentations will not be available on the day but a recording of the event will be made available within a few days of the event for registered delegates.