How is Danone deploying ‘dairy-like’ technology in milk alternatives? Join us TODAY in part II of FoodNavigator-USA’s Disrupting the meat and dairy case broadcast series

13-Oct-2021 - Last updated on 03-Jan-2024 at 11:50 GMT

Image credits: Danone North America

Can we reverse engineer every dairy product and rebuild it with plants, molecule by molecule, or are there some applications such as yogurts or cheese where plants just don’t deliver the taste, functionality, or nutrition consumers are looking for?

What is it about the taste, texture, nutrition or performance of some plant-based dairy products that some consumers don’t like, and what will it take to reach people that are not participating in this category at all right now? Do we need ‘animal-free’ animal proteins to make the difference?

And what about cell-cultured milk? Is it commercially viable, and how close is it to the ‘real thing’?

Find out in the second installment of FoodNavigator-USA’s ‘Disrupting the Meat and Dairy Case’ series, airing TODAY! Wednesday October 20, featuring an exciting lineup of speakers at the cutting edge in dairy alternatives, including Danone, BioMilk, Change Foods, and NotCo.

PART TWO: Where next for dairy alternatives? From oatmilk to ‘real’ cheese (minus the cows)

Date: Weds October 20

Start time: 10am PT/1pm ET

Duration: About 90 minutes

The session begins at 10am PT/1pm ET with a fireside chat with Takoua Debeche – chief research and innovation officer at Danone North America.

This will be followed by a short presentation on the dairy alternatives market from RSSL.

And finally we will end with a panel debate exploring everything from animal-free cheese and cell-cultured milk to the role of artificial intelligence in the formulation of plant-based dairy, featuring:

David Bucca, founder and CEO, Change Foods
Matias Muchnick, CEO and founder, NotCo
Nathaniel Benchemhoun, VP Business Development, BioMilk
Carole Bingley, technical specialist, RSSL
Jessica Knutzon, senior marketing manager, Americas, CP Kelco

What we’ll cover:

The evolving toolkit for dairy alternatives: From nuts, legumes & oats to ‘animal-free’ dairy proteins from microbes, to cell-cultured milk
Formulation trends: Improving the taste, color, and texture of dairy alternatives
Nutrition: Are they good for you, should dairy be the benchmark, and are consumer expectations changing?
The addressable market for dairy alternatives: is there a ceiling, and if so, where is it?
What are the primary purchase drivers?
What are consumers looking for and how do we engage them?

alt dairy speakers graphic — Clockwise starting top left: David Bucca, Change Foods; Takoua Debeche, Danone; Matias Muchnick, NotCo; Jessica Knutson, CP Kelco; Nathaniel Benchemhoun, BioMilk; Carole Bingley, RSSL

Oct 13: Where next for meat alternatives? From plant-based burgers to fungi-fueled bacon – now available ON DEMAND

Oct 20: Where next for dairy alternatives? From oatmilk to ‘real’ cheese (minus the cows) - featuring Danone, NotCo, BioMilk, Change Foods, RSSL, and CP Kelco

Oct 27: Where next for seafood alternatives? From tuna to shrimp - featuring the Good Food Institute, Good Catch, Ocean Hugger, New Wave Foods and Aqua Cultured Foods