Dairy and food product formulations are only as good as the ingredients and technology used in the manufacturing process. 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 food, 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. Speakers and Topics On October 14, 2009, a panel of experts in the fields of food science and nutrition, demographics, product innovation, and functional foods provided the Western Dairy Ingredients Seminar participants in Winnipeg, Manitoba with a wealth of information on all of these issues. >>> Click on the titles of the presentations to view them in PDF format. 1. Nathalie Savoie, Dairy Farmers of Canada : Dairy Science and Nutrition (10.0 Mg) 2. Dr. Peter Jones, Richardson Centre for Functional foods and Nutraceuticals: Dairy Ingredients for     Functional Foods and Nutraceuticals (not available) 3. Tony Marino, The Neilsen Company: Looking Ahead – Challenges and Opportunities in 2009 and     Beyond – A Canadian Retail Overview (1.0 Mg) 4. Nissim Avraham, Dairy Farmers of Ontario: Ethnic Food Market Opportunities (6.5 Mg) 5. Morgan Taylor, Dealers Ingredients: Challenges and Opportunities for the Dairy     Ingredients Market (2.7 Mg) 6. Alphonsus Utioh, Food Development Centre: Applications for Milk Fat Ingredients – Milk     Fat Fractions (5.9 Mg) 7. Mary Parsons, The Hershey Company: Food and Beverage Innovation (29.9 Mg) 8. Mark Lalonde, Canadian Dairy Commission : Programs in Support of Innovation (1.2 Mg)

Seminar Program

Click on the brochure below to download of copy of the Seminar brochure.