Society of Dairy Technologists - Autumn dairy Seminar
In collaboration with
Sponsored by
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 | Regulatory update Sharon Morey, Campden BRI and Helen French, Campden BRI |
| 11:05 | From idea to product: Making dairy innovation deliver. Followed by a Q&A This presentation will explore a practical approach to managing New Product Development (NPD) in dairy businesses, from opportunity identification through technical development, scale-up and commercialisation. Drawing on dairy industry examples, it will examine how clear project stages, technical risk management, cross-functional collaboration, stage-gate governance and portfolio prioritisation can help businesses progress the right opportunities more effectively and improve the delivery of innovation. Dr Marianthi Faka |
| 11:30 | 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 |
| 11:55 | Presentation TBC Speaker TBC |
| 12:30 | Networking lunch |
| 13:25 | Applying sensory science to the dairy development process. Followed by a Q&A Sensory science can be a forgotten science when it comes to development. Delving into the uses of sensory science, and consumer research, and its complex and thorough ways of obtaining information is integral to decision making and driving success. Sue Purcell, Campden BRI |
| 13:50 | Presentation TBC Speaker TBC |
| 14:20 | Cyber security Grant Coffin, RA Rockwell |
| 14:45 | Closing comments |
Speakers
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.
Helen French, Campden BRI
Helen has been working in the food and drink industry since 1990 and has a wealth of knowledge and experience from working in food manufacturing, at a flavour house, as a consultant, and here at Campden BRI (where Helen has been since 2013).
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).
Dr Marianthi Faka, Basis Advisory
Dr Marianthi Faka is the Founder of Basis Advisory, an independent consultancy supporting dairy and whey ingredient manufacturers with technical strategy, innovation, quality and product development, helping businesses strengthen technical decision-making, structure innovation and NPD programmes, and translate technical opportunities into practical, commercially relevant outcomes.
She has more than 20 years of experience in the dairy and nutrition ingredients industry, including senior technical leadership roles at Volac International and Volac Whey Nutrition, as well as Arla Foods Ingredients. Her experience spans new product and process development, whey protein ingredients, technical project leadership, scale-up and commercialisation.
Throughout her industry career, Marianthi has led multidisciplinary innovation programmes and established governance and portfolio-management processes to improve how technical opportunities are prioritised, developed and delivered.
Sue Purcell, Campden BRI
Sue has worked at Campden BRI since 2006, and is responsible for both sensory training and our beverage panel.
Her prior work experience spans a wide range of manufacturing sectors, working in the brewing (AME Qualified), confectionery and food ingredients industries with extensive training experience in sensory evaluation. Alongside her IOB Brewing Qualifications (AME), Sue is also certified by the IFST in Sensory Science (both Foundation and Intermediate).
Sue has a vast range of training knowledge, and runs all of the sensory training courses at Chipping Campden. She is also responsible for off-site sensory training and meeting clients' sensory training requirements in addition to auditing facilities for industry sensory compliance.
Sue also manages and trains the Beverage Panel, who specialise in alcoholic beverages and beer profiling.
Grant Coffin, RA Rockwell
Grant Coffin is UK & Ireland Manager for Software & Control at Rockwell Automation, bringing more than 30 years of experience in manufacturing and industrial automation. He leads the UK&I Software & Control technical organisation, helping manufacturers adopt automation, digital and emerging technologies to improve productivity, resilience and operational performance.
Throughout his career, Grant has worked across a broad range of industries, helping organisations shape automation and information strategies, modernise industrial operations and securely integrate new technologies into existing manufacturing environments.
Alongside his role at Rockwell Automation, Grant is a member of GAMBICA’s Industrial Automation Council and serves on the GAMBICA Board, contributing to the development and representation of the UK industrial automation sector.
Grant has a particular interest in the future of industrial operations, digital transformation, industrial cybersecurity, AI-enabled engineering and autonomous operations, and the role these technologies will play in shaping the next generation of manufacturing.
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.