The key to survival: quality in the dairy industry - Dr. Stephanie Clark

The final products obtained from milk industrialization make up the identity of the dairy industry and are the image that is sold to our consumers. As such, developing products with high quality is key – now more than ever, particularly considering the development of plant-based alternatives and the emergence of diseases like milk allergy and lactose intolerance. To do that, we have to understand consumer demands and willingness.

That is where this episode, with our guest Dr. Stephanie Clark, comes in: to stay up to date with the topic, we discuss the differences between lactose intolerance and milk allergy, the expiration dates of products, the flavors present in products, the effects of packaging types and labeling on consumers, new plant-based milk alternatives, and ways to educate new consumers and give them incentive to buy more dairy products.

• Lactose intolerance and milk allergy
• Sell-by dates of dairy products
• Milk flavors?
• Consumers’ packaging preferences
• Labeling effects on dairy consumption
• Plant-based alternatives for milk?
• Educational messages for increasing consumption?
• Milk information sources for consumers?

Meet the guest:

Dr. Stephanie Clark

Experience

• Current: Professor at Iowa State University
• Past: Associate Professor at Iowa State University; Associate Professor at Washington State University

Background

• Ph.D., Food Science (Cornell University)

Connect with our guest on Social Media: LinkedIn