Event Detail
FREE WEBINAR: Taking Advantage of Food Application Opportunities Using Dairy Permeate
Start Date/Time:
Thursday, October 04, 2018
Recurring Event:
One time event
Normal Priority



Taking Advantage of Food Application Opportunities Using Dairy Permeate

October 4, 2018 @ 2:00 pm EST 

(Organized with Dairy Foods Magazine)

Dairy Permeate is a readily available food ingredient that can provide useful, cost effective solutions to meet today’s food formulations trends. Dairy permeate is an economical way to provide dairy flavor to many food systems. Dairy permeate can provide flavor enhancement, improve texture, cost savings, and browning for low sodium and other food applications. Popular applications of dairy permeate include dairy foods, bakery, meats, soups, sauces, chocolate and other confections, beverages, seasonings and snacks. This webinar will help you understand the many benefits of dairy permeate and provide attendees with useful tips on how to use dairy permeate to address many challenges and opportunities of food product research and development today.   

Learning Objectives:

  1. Become more familiar with dairy permeate origin, supply and composition
  2. Better understand how to capitalize on the functional properties of dairy permeate to meet today’s food formulation opportunities and challenges
  3. Gain more familiarity with commercial use of dairy permeate in food development and manufacture

Can't attend live? Register to view the webinar on-demand!



Kimberlee J. Burrington
Dairy Ingredients Applications Program Coordinator
Center for Dairy Research, University of Wisconsin 
Gabriel Sevilla
Vice President, Sales and Marketing
 Proliant Dairy Ingredients

Kimberlee has a B.S. and M.S. in Food Science from the University of Wisconsin-Madison. She has been the Dairy Ingredient Applications Program Coordinator for the WI Center for Dairy Research since 1997.

Using her 30+ years of experience in product development, she provides technical support for U.S. dairy processors and end users on dairy ingredient functionality and applications, specializing in yogurt, and beverages.

KJ is a Certified Food Scientist and a member of the Center of Excellence Committee for ADPI.


Gabriel Sevilla has 25 years of business development, sales and marketing experience working in the dairy industry. 

He currently serves as Vice President, Sales and Marketing for Proliant Dairy Ingredients.  Prior to Proliant, Gabriel served in senior mangement roles for Agri-Dairy Products, Inc, Dairy Farmers of America and US Dairy Export Council.

He has a Master’s Degree in International Marketing from the University of Maryland and a Business Degree from the University of Denver.

He currently serves on several Boards of Directors, including US Dairy Export and ADPI.  

Sponsored by: Proliant Dairy Ingredients    





Owned by Beth Holcomb On Thursday, June 21, 2018