Alternative Dairy that Delights: Formulating Plant-Based Foods that Consumers Want

Food, Food Manufacturing & Supply Chain, Food Ingredients & Innovations, Food Sustainability & Environment,
  • Wednesday, February 27, 2019

A growing consumer focus on health and sustainability is driving significant change in the food and beverage industry and has led to an increase in demand for free-from, vegan and alternative dairy products. However, formulating dairy products made with plant-based ingredients is inherently challenging.

Join this webinar to learn more about the plant-based dairy marketplace and how to create consumer-winning products. You’ll discover:

  • Consumer insights into the demand for dairy-alternative foods and beverages
  • How ingredient selection can help solve sensory, nutrition, formulation and processing challenges in plant-based dairy
  • The latest plant-based dairy-alternative concepts from application and technical experts for products including vegan yogurt, vegan cheese, dairy-free beverages and frozen desserts


Ivan Gonzales, Marketing Director, Dairy, Ingredion North America

Ivan has over 18 years of experience in the international dairy market.

His deep dairy industry expertise enables him to connect consumer trends and needs to innovative dairy solutions that solve manufacturer challenges. Ivan currently manages Ingredion’s dairy segment for North America, defining the strategy and tactics that support the growth of this important market segment and making sure Ingredion’s product offerings match the needs of the industry. Prior to his current position, Ivan held various roles in marketing, sales management, business development and product innovation, supporting many companies in different countries across the Americas.

Ivan has an engineering degree in food industries from UNALM University in Lima, Peru, and a Master’s degree in dairy science and technology from Massey University in New Zealand.

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Matt Yurgec, Manager, Dairy Applications Team, Ingredion Global

For more than nine years, Matt has been part of both the Dairy Applications team and the Bakery & Snack Applications team at Ingredion, where he has supported and led the development of new texturizers. His projects focus on improving the texture of non-fat yogurt, replacing eggs in sweet baked goods, creating exciting textures in baked snacks and, most recently, creating alternative dairy products that have the appeal of traditional dairy products. Matt currently leads the Dairy Applications team within the Global Innovation Group at Ingredion’s Bridgewater, NJ campus. His team focuses on yogurt, cheese, puddings and frozen desserts in both dairy and non-dairy formats. Matt received a Bachelor’s degree in food science from Penn State University in 2005 and a Master’s degree in food science from North Carolina State University in 2009. Matt also has product development experience with Unilever.

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Who Should Attend?

This webinar will appeal to food and beverage manufacturers, as well as people with the following job titles:

  • R&D and product developers
  • Marketing and innovation managers
  • Entrepreneurs/emerging businesses

What You Will Learn

  • Consumer insights into the demand for dairy-alternative foods and beverages
  • How ingredient selection can help solve sensory, nutrition, formulation and processing challenges in plant-based dairy
  • The latest plant-based dairy-alternative concepts from application and technical experts for products including vegan yogurt, vegan cheese, dairy-free beverages and frozen desserts

Xtalks Partner


Ingredion Incorporated (NYSE: INGR), headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in more than 120 countries. With annual net sales of nearly $6 billion, the Company turns grains, fruits, vegetables and other plant materials into value-added ingredients and biomaterial solutions for the food, beverage, paper and corrugating, brewing, and other industries. With 28 Ingredion Idea Labs® innovation centers around the world and more than 11,000 employees, the Company develops ingredient solutions to meet consumers’ evolving needs by making crackers crunchy, yogurt creamy, candy sweet, paper stronger, and adding fiber to nutrition bars. 

Work with Ingredion to create dairy and alternative dairy products that deliver a superior, indulgent eating experience. Or differentiate your products with most-desired nutritional benefits. With our formulation expertise, broad range of capabilities and portfolio of innovative ingredients, including plant proteins, texturizers, sweeteners, starches, fibers and multi-functional flours, you can capitalize on the trends and get to market quickly with the products your consumers truly want.

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