On 25–26 February at Hotel Casa Amsterdam, leaders across the dairy ecosystem will come together to discuss where the dairy industry is heading: from decarbonization and AI to hybrid products, precision fermentation, biodiversity, packaging, and infant nutrition.

I’m particularly looking forward to the insights from former Danone colleagues, start-ups challenging the status quo, farmers shaping the foundation of the system, and scientists pushing the boundaries of protein functionality and sustainability. The conversations around precision-fermented milk proteins, hybrid systems, carbon footprinting, and One Health in infant nutrition promise to be especially relevant for the future of dairy.

I’ll have the pleasure to also be presenting “From Ingredients to Innovation: How Dairy is Evolving for Different Generations.” As many of you know, my work sits at the intersection of ingredient science, health substantiation, and strategy. For me, innovation starts with understanding what different generations truly need nutritionally and translating that into credible dairy solutions.
Dairy is evolving in these challenging times technologically, environmentally, and generationally. Events like this remind us that progress happens in dialogue. If you’re attending, I’d love to connect.

For more information about the Global Dairy Summit, click here.