Workshop: The future of cheese production: 6th of June 2024

Programme:

12.00- Lunch

13:00 Workshops

The event will be organised in three workshops which will address the future of cheese production (the three workshops will be conducted in parallel)

Workshop # 1: The future of cheese production in the face of climate and societal changes?

• 13:00 Introduction and research perspective by the moderator - Valérie Gagnaire, INRAE, France

• 13:20 Industry perspective by Daniel Clayton, Sargento Foods Inc., WI, USA

• 13:30 Discussions in groups of 8

• 15:00 Panel discussion

Workshop # 2: The use of recombinant technology (precision fermentation) for cheese production, where are legislation, science and industry within this topic?

• 13:00 Introduction and research perspective by the moderator - John Lucey, University of Wisconsin/Center for Dairy research Madison, USA

• 13:20 Big dreams start small – working towards precision fermentation-based cheese alternatives, through reassembled casein micelles in a miniature Gouda model. By Renske Bouma, Wageningen University

• 13:40 Industry perspective by Thom Huppertz, Friesland Campina

• 13:50 Discussions in groups of 8

• 15:00 Panel discussion

Workshop # 3: Production of plant-based cheese analogues, where are science and industry within this topic?

13:00 Introduction and industry perspective by the moderator - Kees Muijlwijk, DSM

• 13:20 Formulation of plant-based products as vegan alternatives to cheese. By Jelica Kovacevic, Universität Innsbruck

• 13:35 Discussions in groups of 8

• 15:00 Panel discussion

Background: 

Cheese production represents a significant component of the global dairy value chain, with a total global production of 23.3 million tonnes in 2022. The dairy industry transforms milk, which has a relatively short shelf life, into a nutritious product that is valued by consumers and has a much longer shelf life by producing cheese. Consequently, cheese production is also of significant importance from the perspective of food security.

The dairy industry is currently confronted with a multitude of challenges. The ongoing challenges of the climate crisis and the war in Ukraine are forcing the dairy industry to modify both farming practices and cheese production. The desire to reduce the carbon footprint of animal food production and dietary recommendations are encouraging consumers to increase their intake of plant-based foods. As a consequence of consumer demand, both research and industry are directing their attention towards the development of plant-based alternatives to dairy products. Furthermore, the potential for new technologies, such as recombinant technology, to challenge the entire dairy industry as they mature represents an additional challenge. These developments present both challenges and opportunities for the dairy industry as it transitions to more sustainable production.

To address these issues, a physical workshop was held adjacent to and complemented the IDF Cheese Science and Technology Symposium in Bergen from 4-6 June at the Radisson Blu Royal Hotel in Bergen, Norway, from 12.00 -16:00 of 6 June.

The event served as a physical meeting place for the exchange of knowledge and the development of a knowledge base within the focus themes. The workshop was open to participants of the IDF Cheese Science & Technology Symposium and other participants interested in contributing to the theme.

Through the workshop, we tried to prepare the scientific community and the dairy industry for the research needed to prepare for the long-term changes that new technologies will bring to the dairy industry. It should provide a foundation for understanding the complexity of future challenges and how they can be addressed. The workshop focused on the sustainability of the dairy sector and examined the opportunities offered by the breakthrough research and radical innovation and the threats and opportunities it presents to the dairy sector.