The future of dairy products
and dairy ingredients
Milena Corredig
Ontario Dairy Council Chair
in Dairy Technology
using nature’s perfect food…
dairy technology challenges
ahead.
Daily calorie intake per capita
Source: chartsbin.com
Can we provide more nutrient dense products?
wikipedia.com
SUSTAINABILITY
CONSUMER PERCEPTION:
MODIFIED FOOD
The big issues of our industry
FOOD AND HEALTH
MARKET FRAGMENTATION ..
PERSONALIZED NUTRITION
LABELING-REGULATORY
WORLD COMPETITIVENESS
MILK PRICING
How do we get to real innovation?
Long term
research
product
6
Imagine...
NUTRIGENOMICS… and insurance companies
7
Imagine...
• dairy products that boosts your immune system
and is distributed to school kids as a substitute to
a flu vaccine....
• dairy products that improve your
gastrointestinal health as a solution to obesity or
autism....
•Dairy desserts with perfect texture, containing
fat and decreasing cholesterol....
•An orange juice base –drink containing whey
protein as a sport drink …
Of course... not allowed to be labelled as such
and not allowed to call them what they are...
8
Imagine...
Skim
Milk
Casein
Precipitation
SuperCrumb
Cheese
Manufacturing
Micellular Casein
BTS 80
-Lactoglobulin,
BSA and IgG
Natural Grade
-Lactoglobulin
Natural Grade
WPI
Natural Grade
Whey
from Casein
Precipitation
BSA
IgG
WPC
Normal
Grade
PES 5
RC
100
RC 5
IgG
RC 30
BTS 80
USF 100
-Lactalbumin
Natural Grade
RC 5
WPI
Normal
Grade
BSA
PES 5
Lactose
Sialyllactose enriched Lactose
G Series Membrane
RO
Total Fractionation of Milk…
J. Kackmar, Smartflow technology
The ingredient list
It is already happening.... But certainly with higher sophistication of product
design comes an increased need for technology and complex product formulation
a research chair
as part of the solution
The ODC Chair at the University of Guelph
Provide basis for a Centre of Excellence in Dairy Research at the
University of Guelph
Carry out internationally recognized research beneficial to the dairy industry
Provide the opportunity to have well-trained graduates available to the
industry
Allow the industry access to research infrastructure
Transfer technology and knowledge from the academic field to industry on a
regular basis
The evolution of Dairy Research: current status
Guelph, Laval
Wisconsin U, DMI
Cal Poly – Kraft R&D
Lausanne, Wageningen U,
DK-ND Cooperatives, INRA France, Cork
NZ – dairy - Fonterra, Riddet Center
Dairy Australia, CSIRO
Canada Fortune: Center of Excellence in Dairy Research
Dairy herd management, animal health, animal
behaviour, Kemptville college, Alfred Organic
farm, pathobiology, population medicine, ….
Center for nutrition modelling
Center for the study of animal welfa
Milk physiology
The IRC at Guelph. Leveraging of government funds to benefit the Canadian industry
Qualified researchers
ODC-NSERC Chair Program
current research knowledge
experience
state of the art facility
Interact with R&D: different viewpoint
Training for R&D?
Increase of the interactions with ODC
members
Industry-linked projects
Federal Matching $$$
(Strategic, scholarships etc.)
Leverage DFO $$$
Current partners:
Chr. Hansen, Pepsi
Agropur, GayLea
Fully or Partially protected I.P.
Redefining Dairy Research
Better processing
Value added ingredients
Structuring of food for health
Novel
Ingredients
From milk
Dairy-based
delivery
systems
Fine control
of structure
formation
Innovative
processing
Dairy Technology : every aspect counts
Microstructure
engineering
Consumer
acceptability
Consumption
Controlled digestion
Ingredient
chemistry
Formulation
Chemistry
manipulation
Processing
and
Storage
Sensory
perception
Physical
changes
Functional
nanostructures
Manipulation of
gut microbiota
But how to we get there?
Hypothesis 1
Hypothesis 2
Hypothesis 3
Hypothesis 4
How can we
translate what
we do to what
you do???
18
The big question of Knowledge
transfer
Long term
research
product
19
But how to we get there?
Methodologies
Technologies –
know how
Long term
research
Mechanisms
Structure design
product
20
The academic research of today is
the commercial innovation edge
of tomorrow
• Understanding of gelation mechanisms for acid and rennet
gelation and cheese making
•Understanding of how rearrangements occur during cheese
making
•Effect of concentration of milk on gelation
•Functional properties of milk protein concentrates
•Determine key processing parameters to produce high
functionality powder ingredients
• incorporation of bioactive molecules in dairy matrices
•Effects of structure of dairy products in digestion kinetics and
satiety mechanisms
•Design of novel structures and textures in dairy matrices
•Processing of milk and its effect of on bioactivity
•Health properties of the milk fat globules
•Modification of dairy products to control gastrointestinal health
Dairy Foods, Nutrition and Health
Innovation will make a difference
Ontario Dairy Council
NSERC DFO, ODC IRCs Celebration, 1993
Natural Sciences and Engineering Council of
Canada
Canada Research Chair
Ontario Ministry of Agriculture, Food and Rural
Affairs
Dairy Farmers of Ontario
Canadian Foundation for Innovation
Ontario Ministry for Research and Innovation
THANK YOU!