Episode 59 — Cargill execs discuss ingredient reduction and free from on “Let’s Talk Dairy” podcast

Allison Leibovich and Regina Draper also talk about clean label.

Allison Leibovich and Regina Draper of Wayzata, Minn.-based Cargill join us for Episode 59 of the “Let’s Talk Dairy” podcast where they discuss ingredient reduction and free from.

Leibovich is Cargill’s category marketing manager, specializing in Dairy and Dairy Alternatives. With over a decade of experience in innovation, technical services and marketing, she has a proven track record of driving strategic initiatives and leading cross-functional teams to success. She holds a master’s degree in Food Science from the University of Illinois at Urbana-Champaign and a bachelor’s degree in Food Science from Iowa State University.

Throughout her career at Cargill and Aryzta, Leibovich excelled in developing innovative products, fostering strong customer relationships, and connecting research and development discoveries to market needs. An active leader in the Institute of Food Technologists (IFT), she champions creative communication and professional networking. Her commitment to continuous learning is evident through her Certificate of Advanced Studies in International Corporate Innovation and her LinkedIn Newsletter “Ideas in Bloom.”

Draper is the manager of Research and Development at Cargill, leading the team focused on delivering innovative solutions for the Dairy and Dairy Alternative markets. With over a decade of experience in dairy research and development, Draper is widely recognized as a strategic thinker and collaborative partner, passionate about creating products that are both forward-thinking and aligned with evolving consumer trends. She holds a master’s degree in Food Science from the University of Wisconsin-Madison and is a Certified Food Scientist through IFT.

During this podcast, Leibovich and Draper discuss the following:

Learn about consumers who tend to purchase ingredient reduction and free-from products. Who are they and what are they looking for?
Consumers may say they want to avoid added sugars, artificial sweeteners and anything that sounds overly chemical, but we also know there are some spaces where clean label matters more than others. Where are clean-label preferences playing out most visibly in the dairy case, and why?
From a formulation standpoint, what are the common roadblocks to delivering on these “clean” expectations, and how can brands overcome them?
For dairy processors looking to innovate in this space, what are the key takeaways they should keep in mind, either from a marketing or formulation standpoint?

Listen to more podcasts here.

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Brian Berk has been a writer and editor for 25 years. He has served as editor-in-chief of the Music & Sound Retailer and managing editor of Convenience Store News, both the top-circulated magazines in their respective fields. Berk has also held editing and writing roles in drug store retail, photography, and natural health products. Holding a bachelor’s degree from SUNY Cortland and a master’s degree from Quinnipiac University, Berk lives in Port Washington, N.Y., with his wife and two children.