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FoodBev Event's Global Dairy Congress 2025 took place in Amsterdam, Netherlands – a nation with a rich dairy heritage – from 18-19 June. Known as the ‘Venice of the North’ for its extensive network of canals and vibrant arts scene, Amsterdam provided the perfect setting for this year’s edition.

Now in its 18th year, the event is recognised as the leading international forum for the dairy industry. It focuses on marketing and branding, consumer insights and innovation, offering unrivalled access to expertise from industry professionals across more than 20 countries.

Opening the event, Richard Hall, chair of FoodBev Media, kicked off proceedings under the theme ‘Dairy for All Ages’. The programme began with a series of insightful keynote presentations exploring current market trends, the role of dairy at different life stages, and perspectives on industry leadership.

Diverse and dynamic insights from industry leaders

Circana's Ananda Roy was the first speaker, highlighting how modern dietary and lifestyle choices impact the role of dairy. He discussed high-protein, fortified and easily digestible products, suggesting that healthier foods are increasingly viewed as a lifestyle choice, particularly those incorporating a good source of protein and fibre. These elements provide energy while promoting relaxation.

Roy outlined five key strategic actions for industry leaders: aligning product portfolios with new dietary and lifestyle choices, accelerating innovation in high-growth segments, implementing agile data-driven decisions, optimising growth through various channels and refining occasion-based strategies.

Tom Booijink, senior dairy specialist at Rabobank, spoke about the dairy industry’s segmentation based on population growth in regions such as the Americas, the EU and Africa, alongside economic growth in Asia. He noted that as consumers transition from lower to higher income brackets in Asia, their purchasing habits change, creating opportunities for product development.

Booijink also pointed out that countries like Saudi Arabia and Qatar present significant growth potential. He also emphasised that over 50% of consumers are concerned about functional dairy, making it crucial to unlock demand in growth territories.

Next up, Peggy Diby, the global head of corporate affairs at Nestlé's nutrition division, shared insights on current trends related to lifelong health and wellbeing, commenting: "Consumers are looking for a better life," and emphasising the importance of focusing on healthy ageing rather than simply offering products to combat disease.

Diby noted that while protein is vital for healthy nutrition, dietary protein intake varies based on age, gender, geography, education and income. She also outlined how Nestlé is advancing its Dairy Climate Plans to reduce greenhouse gas emissions in dairy farming by 2030.

Béatrice de Noray, chief growth officer of Bel Group, informed the audience about the company’s approach to matching products for specific diets and populations, such as low-fat options for those looking to manage their weight, products supporting bone health for ageing individuals and offerings designed for intense physical activity to aid in optimal recovery and muscle mass. De Noray said that dairy itself is becoming more functional, with developments like omega-3, gut health and high-protein dairy options being prioritised.

Dr Ignatius Man-Yau Szeto, assistant president of Yili Group, shared how Yili is innovating for a sustainable future. He introduced a four-in-one comprehensive nutrition strategy rooted in breast milk research, aimed at achieving immune protection, facilitating digestion and absorption, safeguarding intestinal health and advancing intellectual development.

He also mentioned Yili's efforts in innovating deep processing technologies such as milk component separation, enzymatic hydrolysis, optimisation of protein structure and performance, and microencapsulation, to leverage milk's natural nutrients for tailored nutritional solutions.

Celebrating the industry's latest innovations

During the afternoon sessions, attendees engaged with discussions about the latest international industry developments, spanning topics such as making milk enjoyable, scientific advances, advanced fermentation biotechnology, consumer responsiveness and the current vision for the dairy industry.

Francisco Camacho, chief executive officer of Grupo Lala in Mexico, detailed the group's strategy to boost fresh milk consumption through colourful and disruptive campaigns that emphasise its nutritional value and cultural significance.

The agenda also included discussions on precision fermentation. Emily McIsaac, co-founder of Daisy Lab, and Stephen Van Sint Fiet, chief executive officer of Vivici, agreed on its potential to meet global protein demand while enhancing supply chain sustainability.  

Jan Derck van Karnebeek, chief executive officer of FrieslandCampina, shared his vision on the increasing importance of dairy and how the industry can address hidden hunger, which affects over 2 billion people worldwide. He highlighted the key challenges the industry faces, including combating malnutrition, reducing climate impact and restoring biodiversity.

The afternoon session concluded with a celebration of innovation in the dairy sector, during which the finalists and winners of the World Dairy Innovation Awards were announced. Dan Bunt, marketing director at FoodBev Media, enthused: "This year's winners have showcased a spike in exciting new flavours, creative technology applications and the growing value of functionality in the dairy industry".

Dairy innovation takes centre stage

The second day featured a series of presentations aimed at promoting innovation for all ages and healthy lifestyles.

Personalised nutrition is rapidly gaining attention. Dr Sandra Einerhand, founder of Einerhand Science and Nutrition, discussed the opportunities for the dairy industry to lead in personalised nutrition. She explained that dairy is consumed globally in various formats, is nutrient-rich and offers a versatile matrix with bioactive components. Fermented dairy products can influence gut health and be adapted for individuals of all ages.

Dr Anthony Hanley, a professor of nutritional sciences at the University of Toronto, addressed the role of dairy in preventing type 2 diabetes, explaining that certain foods, food categories and dietary patterns – including dairy, fruits, vegetables and whole grains, as well as the DASH and Mediterranean diets – are associated with a reduced risk of the health condition. Dairy foods comprise a complex matrix of proteins, fats, carbohydrates, vitamins, minerals and bioactive compounds that can help prevent cardiovascular disease and diabetes.

The congress wrapped up with additional presentations focusing on health and lifestyle innovation, culminating in a tour of FrieslandCampina’s Research and Innovation Centre in Wageningen, Netherlands, where attendees learned more about the company's advancements.

As dairy remains one of the most nutritional industries worldwide, innovations will continue to evolve and diversify. With an increasing emphasis on functional ingredients and sustainable practices to meet the demands of a growing population, the Global Dairy Congress will serve as a platform for sharing standards for future advancements.

FoodBev Media looks forward to the next event in 2026 and is eager to see how the dairy market continues to progress. For updates regarding the Global Dairy Congress 2026, contact events@foodbev.com or visit www.foodbevevents.com.