In this episode, we showcase student research at the ADSA 2025 Annual Meeting in Louisville, Kentucky. Participants discussed innovative ideas about the future of milk and its various implications.
The Future of Milk
Timestamps:
First, Eve starts by giving an overview of current and future consumer trends where dairy can play a role. She highlights functional foods, health and wellness, high-protein foods, fermented and cultured foods, women’s health, brain health, and aging—all contributing to the evolving milk industry. (7:26)
Next, the panelists move on to discuss the healthfulness of saturated fats, the resurgence of butter, milk’s bioactive compounds, and how best to reach the public about the health benefits of dairy, underlining the significance of milk for future health trends. (10:41)
Then, Eve shifts the focus to marketing to Gen Z consumers, who seek novelty. She asks how we can reimagine milk, a food that has existed for thousands of years. What new ways can we present it? How can we optimize dairy science and research to appear in generative systems like ChatGPT? She explores modern trends shaping the future of the milk industry. (20:34)
After that, the group tackles lactose. Lactose and honey are the only two sugars not made by plants. Why does mammalian milk contain lactose? Dr. Jiminez-Flores calls lactose a dark horse in dairy, noting that we still have much to discover. He explains that some milk oligosaccharides bypass digestion in babies but feed bacteria that build a healthy microbiome. Dr. Lucy adds that dairy contains peptides that reduce hypertension. Additionally, the group explores how dairy products can support preventative health care, potentially revolutionizing future health care with milk. (23:53)
Later, the conversation turns to consumer perception. Do consumers view dairy products as minimally processed? Eve explains that people see dairy as clean and fresh. With trends favoring fewer additives and dyes, she sees opportunities for dairy food science innovation to shape future milk-based products. Dr. Aldrich adds insights on the glycemic index of lactose-free milk. (38:13)
Finally, the panelists highlight dairy’s strong upcycling story. They cite examples like converting fiber into milk and meat and using non-human grade byproducts for feed. Eve notes that younger consumers care about sustainability, but a “say-do” gap persists: 76% of North American consumers claim to value sustainability, yet fewer than 40% act on those values when purchasing. The panel also points to whey as another great upcycling story. Dr. Jiminez-Flores stresses the importance of consumer trust in science and research, warning that the current erosion of trust could impact milk’s sustainability narrative.(45:48)
To conclude, the panelists share their take-home thoughts, reflecting on the incredible potential for the future of milk. (1:01:01)
Conclusion
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