Milk's inherent nutrient density, versatility, and consumer trust make it—and its many forms- the ideal ingredient for functional food and beverage innovation. Whether it's related to protein quality, bioactivity, naturally occurring vitamins and minerals, prebiotic carbohydrates, and/or functional fats, it's time to tell dairy's nutrient density story.
Hear how dairy ingredients are the stars behind innovative products from around the globe and how you can leverage their benefits in the products you are developing today.
Speakers
Kimberlee Burrington
VP of Technical Development at American Dairy Products Institute (ADPI)
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Donna Berry is the owner of Dairy & Food Communications, a company that specializes in business-to-business writing, speaking and consulting projects in the dairy, beverage and food industries. She has a Bachelors Degree in Food Science from the University of Illinois and product development industry experience with Kraft Foods. She has been writing for the dairy trade since 1993; she opened her own business in 2000.
Donna has been tracking consumer behaviors and food trends, with an emphasis on dairy, for 30 years. She currently writes for numerous trade publications, including Food Business News, Dairy Processing, Meat & Poultry, Baking & Snack and Pet Food Processing. Until February 2012, she had been the ingredient technology editor and new products trend tracker for Dairy Foods magazine.
After 18 years on Dairy Foods, she decided it was time to share her knowledge via other publications and media channels. Almost immediately she started her own website, aptly named BerryOnDairy.com, which includes an email newsletter called Daily Dose of Dairy that focuses on innovations in dairy products and related beverages.
Donna is a native of Chicago and still lives in the city. She enjoys exploring the growing foodie scene in The Windy City as well as while traveling, both domestically and abroad. She makes grocery store visits a priority in every city she visits, which enables her to be an authority on ingredient technology and new product trends.
KJ Burrington is the Vice President of Technical Development at ADPI, having joined the staff as a director in January 2021. Prior to her joining the ADPI staff, KJ served as the Ingredient Applications Program Coordinator for the Wisconsin Center for Dairy Research (CDR). She has over 30 years of experience in product development including her past positions at Ridgeview Industries, the Keebler Company, and as a consultant to the baking industry.
In her previous position at CDR, she provided technical support for U.S. dairy processors and end users on dairy ingredient functionality and applications. She also provided technical expertise for food companies internationally through visits and seminars in conjunction with the U.S. Dairy Export Council (USDEC) to countries such as Mexico, Latin America, China, South Korea, Japan, Vietnam, and Thailand. KJ has also been an instructor/presenter in various ADPI events and activities.
KJ holds a Bachelor of Science and a Master of Science degree in Food Science from the University of Wisconsin-Madison. She is also an IFT Certified Food Scientist. She has also served on the ADPI Center of Excellence since its inception in 2012.