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Make It With Dairy: Making Better Bakery Products With Dairy Ingredients

KJ Burrington

JUL 7, 2026 | Bakery & Cake, Dairy & Cheese

Consumers are always looking for more from the bakery products that they know and love. Product developers are always looking for ways to improve the nutritional and organoleptic properties of those bakery products with ingredients that provide functional benefits and a clean label. Whether your interest is adding protein, improving texture, reducing sodium, or reducing cost, this webinar will help product developers understand how to select a dairy ingredient to meet those goals. KJ Burrington of the American Dairy Products Institute will discuss the composition and functionality of different dairy proteins and permeate ingredients and share formulation tips on how to optimize their use in bakery products.

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Speaker Bios

KJ Burrington

American Dairy Products Institute

Vice President of Technical Development

KJ-Burrington

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