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Fandemonium around professional athletes like Lionel Messi, Caitlin Clark, and Coco Gauff is definitely sparking interest in sports and nutrition among Gen Zers (ages 12 to 27) and causing this group to focus more on personal nutrition and exercise routines. 

It is of course anecdotal, but I have noticed a major shift in consumer trends toward dairy products in the last several months. This is definitely something for the dairy industry to capitalize on.

The event, co-sponsored by Dairy Foods magazine, is widely regarded as the premier showdown for frozen treat creators across the country (and beyond), and it brought the "heat" to sunny Fort Lauderdale. 

Catherine Bayard, global product manager of Plant Attitude at Givaudan, joins us for Episode 51 of the “Let’s Talk Dairy” podcast. Bayard manages the dairy and cheese alternatives category globally at Switzerland-based Givaudan, helping to create food experiences intended to do good and feel good for body, mind and planet. 

Dr. Saagar Vijayaragavan, Director, Process Engineering at Kovalus Separation Solutions Inc. will deliver the speech: Water Conservation and Efficiency Opportunities in Specific Areas of Dairy Membrane Operations.

GEA's Lead Process Development Engineer Shanti Bhushan shares how membrane technology can benefit yogurt processing.

We are setting up for an interesting and potentially volatile dairy market in 2025. 

After a four-year hiatus, the second Trump administration has hit the ground running, teeing up several proposed policy changes that could impact the dairy industry.

The Membrane Technology Forum will take place June 2-4 at the Doubletree by Hilton in Bloomington, Minn.

As input and labor costs remain high, dairy processors are looking to optimize production efficiency and cut costs.