Tips for Successful Ready to Drink Neutral pH Dairy Protein Beverages
WHEN: May 30, 2019
TIME: 2:00 pm EST
Gain familiarity with market dynamics in ready to drink neutral pH protein beverage category. Learn how to overcome the unique challenges of producing ready to drink neutral pH high protein dairy beverages. Get insights on dairy protein basics, formulation parameters, and effective processing schemes. Better understand the principles behind insuring proper stability of such products. Find out what types of ingredient solutions are currently available for ready to drink dairy protein beverages.
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Sponsored by: Milk Specialties Global
Senior Marketing Manager
Milk Specialties Global
Merris has driven growth and thought leadership in the CPG, Foodservice and Ingredients industries for the past 18 years. She currently leads the Marketing Team at Milk Specialties Global, where she leads marketing strategy, planning and activation. Merris spent the first 15 years of her career at General Mills, Inc. where she held roles in strategic sales and marketing. She has also consulted within the natural foods industry to build brands, partner with customers and accelerate business growth. Merris’ key experiences include business analysis, strategic planning, category management, brand management and channel marketing.
Merris received her Master of Business Administration from the University of Minnesota Carlson School of Management and a BBA in Finance and Marketing from the University of Wisconsin – Madison. Both inside and outside of the office, Merris is passionate about developing and supporting others and has partnered with organizations dedicated to the advancement of women in the workplace. She also acts as a mentor and volunteers her time with focus on closing Minnesota’s achievement gap. Merris lives in the Minneapolis area with her husband and three young children.
Lloyd Metzger, Ph.D.
South Dakota State University
Dr. Lloyd Metzger is a Professor and Alfred Chair in Dairy Education at South Dakota State University. He is the Director of the Midwest Dairy Foods Research Center and the Institute for Dairy Ingredient Processing. He also serves as executive secretary of the North Central Cheese Industry Association. Metzger obtained his Bachelor and Master of Science degrees in Dairy Manufacturing from South Dakota State University and his doctorate in Food Science from Cornell University. Prior to joining South Dakota State University he was employed as a research scientist at General Mills and as an Assistant and Associative Professor in the Food Science and Nutrition department at the University of Minnesota-St. Paul.