Peggy A leads strategic technical activities and communication for Agropur’s dairy ingredients globally. With a Ph.D. in Food Chemistry and a Master’s in Food Engineering, she emphasizes diverse leadership for innovation. Originally from Ecuador, she holds an Associate Degree in Social and Political Economy.

In a recent conversation with the Global Woman Leader magazine, Peggy discusses disruptive innovations and emerging trends in dairy ingredients, their significant impact on the F&B market, and the role of organizations in creating sustainable products. She also highlights the need for innovative approaches and consumer education to ensure trust and transparency.

What disruptive innovations and emerging trends in dairy ingredients do you anticipate impacting the traditional food and beverage market significantly, shaping its future trajectory over the next five years?

With rapidly changing consumer attitudes about food, health, and wellness, I expect to see several trends in the food and beverage markets.  The three prominent trends that I expect to have an impact on the dairy ingredients industry are:

Personalized Nutrition, targeting individual dietary needs and conditions, especially, with aging global population.

Sustainable practices, with innovations aiming to reduce the environmental impact of dairy production and processing.

Demand for High-Protein, which will continue growing. Innovations in protein extraction, and functional enhancements of dairy protein ingredients, will enable the creation of healthier final products without compromising desired organoleptic properties.

How are organizations leveraging dairy ingredients to create more sustainable products, and what innovative approaches should leaders explore to reduce environmental impact?

To create more sustainable products, dairy ingredient manufacturers start from the beginning: working with farmers to implement sustainable practices that could help reduce greenhouse gas emissions and improve soil health.  In the manufacturing sector, water conservation and energy efficiency are critical.  Processors need to embrace the principles of circular economy that can lead to innovations such as using dairy co-products in novel ways.

These efforts need a continuous campaign of information and education to consumers about the sustainability behind the products.

How do leaders approach the challenge of adapting dairy ingredient innovations to meet the diverse tastes of different regions?

By understanding regional preferences and tastes, leaders in the dairy ingredients industry can meet the needs of different regions. Leaders can also utilize market research to better understand local and cultural influences that will satisfy consumer preferences. With this knowledge, creative concepts or prototypes can be developed to suit regional needs.

Leaders in the field can leverage innovation hubs and research centers in strategic global locations, to drive localized product innovation. A deep understanding of tastes, textures and cultural considerations are crucial for successful product development. These hubs or Applications centers can focus on developing new formulations and adapting concepts to meet these regional preferences.

How does consumer education factor into introducing new dairy products, ensuring trust and transparency?

I strongly believe that educating consumers while maintaining an open communication is a fundamental strategy to ensure trust and transparency.

We understand that the mention of “dairy” can raise questions and concerns from consumers.  These can range from lactose intolerance to sustainability, and animal welfare. Addressing misconceptions, while informing with scientific evidence about nutritional, functional and health benefits of dairy ingredients, will not only contribute to inform and educate customers and consumers, but ultimately, establish and foster a positive relationship with them.