Editor’s Note: Due to the overwhelming response and rich content from this year’s respondents, our annual Women in Dairy article will run in two parts: March and April. As always, your feedback is welcomed and appreciated.

Since 1995, presidents have issued a series of annual proclamations designating the month of March as “Women’s History Month.” Additionally, International Women’s Day (March 8) celebrates the outstanding contributions women have made in a vast array of industries worldwide.

For the fourth consecutive year, Dairy Foods is proud to highlight and celebrate 10 fascinating women who share their personal journeys in the dairy industry, mentors who inspired them, and how their company/brands are adapting to shifting consumer trends and economic pressures.

Here’s a quick snapshot of women in dairy at the top of their game like the U.S. Women’s gold medal-winning Hockey Team, the U.S. Figure Skating Team, Olympic snowboarder Chloe Kim and downhill skier, gold medalist Breezy Johnson.

From Debbie Niessen, a food scientist and flavorist with a scientific background determined to make “cheese cheesier,” to two sisters, Stephanie and Hayley Painter, raised on a fourth-generation Pennsylvania dairy farm, who parlayed their love of the land and animals into founding a skyr business that generated 150% growth from 2024 to 2025.

We also spotlight Kelly Torres-Chadd, a brand marketer overseeing the growth of fluid milk brands like Alta Dena Protein Milk, a dairy executive, Eve Pollet, who examines trends and what’s possible when science, innovation and industry alignment meet, and commercial quality assurance director Karen McCarty details the great lessons she learned beyond technical skills that have enabled her leadership growth.

Also immersed in food safety but working on the front line of an ice cream plant is Nayely Isidro, who seeks to better understand dairy desserts from the ground up in a quest to someday open an ice cream shop by the beach. Collette Lentz, on the other hand, took her dairy biotechnology background in enzymes, cultures and probiotics to develop enzyme solutions for lactose-free and low lactose products.

Little did Samantha Bourke realize that a high school job at a family-run dairy, milking cows would cement her passion for dairy and lead to a full-time position ensuring the quality and sustainability of the milk supply. Ditto for Shawna Nelson, who started off her career as a human resources intern and now is the first woman CEO at a large organic dairy cooperative in Wisconsin.

Without further ado, we proudly introduce Dairy Foods’ 2026 Women in Dairy. In some cases, responses were edited for space and clarity.

Q: Briefly, what is your background within the dairy industry?

My background in the dairy industry is focused on enzyme-modified dairy flavors and dairy-type profiles, and how they’re applied across a wide range of applications. I’ve worked extensively with mac and cheese in both liquid and dry sauce formats, as well as pasteurized process cheese with expansion into uses from caramels to crackers and any other applications that benefit from a boost of dairy. At the core of my role, quite simply, is making cheese cheesier.

Q: Why did you seek out a career in the dairy industry? Tell us a little about your journey.

While I didn’t specifically set out to pursue a career in the dairy industry, it’s a field that I’ve fallen in love with. My education focused on chemistry, and I earned a Bachelor of Science in chemistry from George Mason University. My entry into food science came through my first role at Gamay Flavors, which later became Gamay Food Ingredients, then Revela Foods, which was acquired by ADM in 2024. I first worked extensively on flavor development for applications like mac and cheese, which naturally led me into enzyme-modified dairy flavors.

Through that work, I began developing a deep understanding of enzymes, bacterial cultures and the complexity of dairy substrates, and how these elements interact to create specific flavor notes and characteristics. The learning curve was steep and full of challenges, but that’s what made it so engaging. Being a flavorist is truly as much an art as it is a science, and I found that balance fascinating.

Looking back, my interest in food science was always there. In college, a technical writing course required us to explain our work in an engaging way, and I wrote about the science behind baking a chocolate chip cookie — breaking down ingredient functionality and chemistry. Even then, food captured my interest. Once I started working in the food industry, particularly in dairy flavors, I really found a passion in this work. It’s been a continuous educational journey, and the food industry just won’t let me go.

Debbie Niessen

Principal Flavorist

ADM/Revela Foods

(ADM acquired Revela Foods in 2024)

Chicago

Years with the Company: 18

Q: Briefly, what is your background within the dairy industry?

I earned a Bachelor of Science degree in bacteriology from the University of Wisconsin-Madison before starting in dairy at Deibel Labs, a contract microbiology laboratory. Dairy processors made up its primary customer base, which provided my first introduction into dairy food safety. I progressed into work for other food processors and expanded my lab testing focus to food safety system and control support. In 2000, I took a position in Corporate Quality Assurance for Davisco, supporting lab and food safety systems and eventually reached a Director role. After Agropur acquired Davisco, I evolved into the VP of Quality Assurance for its US business and since transitioned into my current, global role, which focuses on customer-centric food safety and quality.

Q: Why did you seek out a career in the dairy industry? Tell us a little about your journey.

Interestingly, as I was finishing my degree, I never thought dairy would be my area of interest. At the time, more of the exciting careers were in the pharmaceutical industry. After being hired at Deibel Labs, I quickly connected to the challenge of lab testing but also had a very close relationship with our primary customer — a dairy processor. As I became more engaged in supporting our clients and solving quality issues in dairy plants, I realized I found my passion and never looked back.

Karen McCarty

Senior Director Commercial Quality Assurance, Minn.

Agropur

Longueuil, QC

Years with Company: 25

Q: Briefly, what is your background within the dairy industry?

I’m a brand marketer by training and have spent the majority of my career in food and beverage, leading strategy, innovation, and brand building across both large and emerging brands. Over the past several years at DFA, I’ve focused specifically on fluid milk, overseeing regional brands across the western and southern United States, including Alta Dena Dairy in Southern California.

In addition to my role at DFA, I serve as a board member and vice chair of the California Milk Processor Board, where I support industry leadership, governance, and collaborative efforts to drive milk consumption in California. My work sits at the intersection of consumer insight, brand strategy, and commercial execution. That includes launching new products like Alta Dena Protein Milk, modernizing legacy brands, and working closely with sales, operations, research and development (R&D), and our farmer-owners to ensure what we bring to market is relevant to today’s consumer and grounded in real dairy strength.

Q: Why did you seek out a career in the dairy industry? Tell us a little about your journey.

What drew me to dairy is its honesty. Milk is one of the most nutritious and fundamental foods there is, yet it has had to work harder than almost any category to stay culturally relevant. That challenge appealed to me.

I joined DFA because it is farmer-owned and deeply connected to the people behind the product. There’s something powerful about building and strengthening brands where the supply chain is not abstract, but real, local, and personal. My journey has been about helping dairy evolve without losing what makes it special. That balance between heritage and progress is where I do my best work.

Kelly Torres-Chadd

Senior Brand Marketing Manager

Dairy Farmers of America (DFA)

Kansas City, Kan.

Years with the Company: 3

Q: Briefly, what is your background within the dairy industry?

I came into dairy from the outside as a consultant, advising Dairy Management Inc. (DMI), which manages the national dairy checkoff on behalf of our nation’s dairy farm families and importers, and the industry on long-term strategy and consumer trends. Over time, that work evolved into building and now leading our Foresight, Trends and Discovery function. Our team looks five to 10 years out at how science, technology, culture and consumer behavior will shape the future of U.S. dairy, and builds initiatives, pilots and programs to help grow the industry.

Q: Why did you seek out a career in the dairy industry? Tell us a little about your journey.

My career has always sat at the intersection of health, consumer insight and innovation across categories including food, beauty, pharma, media and tech. Dairy wasn’t the obvious next step, but when I started consulting with DMI, I realized the industry had something rare: a nutrient-dense product with untapped potential, combined with a mission-driven supply chain of family farmers whose livelihoods depend on smart, future-focused decisions. I was drawn to the opportunity to bring modern foresight tools to an industry that feeds people every day. It has been incredibly rewarding to work in a sector with the ability to constantly reinvent itself.

Eve Pollet

Senior Vice President of Foresight, Trends and Discovery

Dairy Management Inc. (DMI)

Rosemont, Ill.

Years with the Company: 7

Q: Briefly, what is your background within the dairy industry? My background is rooted in biotechnology for the dairy industry, where I’ve worked extensively with enzymes, cultures, and probiotics across applications such as milk, cheese, and yogurt. I began my career in food and dairy over 15 years ago in technical research and application roles, developing new products and solutions for customers. Over time, I transitioned into business leadership roles where I led strategy, innovation enablement, and commercial execution. Today, I focus on enzyme solutions for the food industry, including the dairy sector, with a particular emphasis on lactase for lactose-free and low lactose products.

Q: Why did you seek out a career in the dairy industry? Tell us a little about your journey.

I was drawn to the dairy industry because it sits at the intersection of science, innovation, and real-world impact on how people eat every day. Early in my career, I realized I wanted to be part of a sector where technology and biology could meaningfully improve food quality, nutrition, and sustainability. Dairy offered exactly that blend of complexity and purpose.

What ultimately pulled me toward dairy was the technical complexity of the category. Dairy is a living, dynamic system affected by enzymes, proteins, fermentation pathways, and process conditions, and understanding how to shape those interactions unlocks enormous potential. I found that incredibly compelling. Working in dairy allowed me to apply scientific problem solving in a very practical, commercially relevant way: improving texture, flavor, stability, nutritional value, and manufacturing efficiency.

As my career developed, I became increasingly interested in enzymatic and fermentation-based solutions, because they offer a precision toolset that can address both industry challenges and evolving consumer expectations. Whether the goal is cleaner labels, better digestibility, improved protein functionality, or reduced reliance on additives, enzymes offer elegant solutions that scale.

Collette Lentz

Vice President of Enzymes North America

Kerry

Years with the Company: 6 months;
16 years in enzymes

Q: Briefly, what is your background within the dairy industry?

I transitioned into dairy manufacturing from a restaurant background, so my journey into the industry began relatively recently when I joined Mini Melts. Since then, my experience has expanded rapidly. I also attended the Ice Cream Manufacturing Course at Penn State, which provided a deeper scientific and technical understanding of dairy production. That program helped connect the dots between formulation, processing, and the physical characteristics we see in finished products. It reinforced that every aspect of dairy manufacturing, from texture and stability to flavor and shelf life, is driven by intentional design and scientific principles. It has been incredibly rewarding to be part of Mini Melts during such an exciting period of growth, and I look forward to continuing to grow alongside the industry.

Q: Why did you seek out a career in the dairy industry? Tell us a little about your journey.

My long-term goal has always been to open a seasonal ice cream shop by the beach. I didn’t initially know what path would lead me there, but I knew I wanted to truly understand dairy desserts from the ground up. When I joined Mini Melts, I started on the production side, but the company’s rapid growth created an opportunity for me to step into food safety and quality. That shift completely changed my perspective. I realized how critical food safety, process control, and quality systems are to producing safe, consistent, and high-quality products at scale. It allowed me to see the industry not just as a passion, but as a complex and fascinating system that blends science, operations, and leadership.

Nayely Isidro

Food Safety Quality Assurance Manager

Mini Melts USA

Trevose, Pa.

Years with Company: 2.5 years

Q: Briefly, what is your background within the dairy industry?

I began my career at Organic Valley in 2005, starting as a human resources intern at our headquarters in La Farge, Wis. Over the next two decades, I had the opportunity to grow across the cooperative, working in marketing, sales analysis, recruitment, employee relations, field operations, dairy pool management, and leadership roles focused on supporting our farmer‑members.

In October 2023, I was named Executive Vice President of Membership, where I led efforts to strengthen relationships with our organic family farmers and advance our cooperative mission. In March 2025, I became CEO, the fourth in Organic Valley’s history and the first woman to serve in this role.

Today, as CEO, I’m proud to lead Organic Valley with a continued focus on our farmers, our mission, and high-quality organic food!

Q: Why did you seek out a career in the dairy industry? Tell us a little about your journey.

When I began my internship at Organic Valley in 2005, I had no idea the dairy industry would become my lifelong passion. My grandparents were dairy farmers, and as a kid in the 1980s, I remember the pride they took in their work, as well as the challenges they faced running a small family farm. Those early experiences left a lasting impression on me, shaping my understanding of the importance and impact of agriculture. It wasn’t until I joined Organic Valley that I truly recognized how meaningful this work could be — supporting family farmers, caring for the land and animals, and advancing a mission-driven cooperative.

What has kept me here for more than two decades is the connection to our farmer‑owners and employees. I’ve spent years visiting farms, listening, celebrating milestones, and navigating hard moments alongside the farm families that are member-owners of our cooperative. I’ve also had the opportunity to work with an employee team that is incredibly hard-working and mission driven. That perspective shaped my path into leadership and ultimately into the role I hold today.

As CEO, my commitment to the dairy industry is rooted in ensuring organic family farms have a stable and sustainable future.

Shawna Nelson

CEO

Organic Valley

La Farge, Wis.

Years with the Company: 20

Q: Briefly, what is your background within the dairy industry?

Long before we started our careers in the dairy industry, we were young girls growing up in the rolling hills of Pennsylvania on our family’s 4th-generation organic regenerative dairy farm. Our childhood was shaped by early mornings, wide-open pastures, and a deep respect for the animals and land that nourished us.

Growing up, we had a front-row seat to the realities of dairy farming. We experienced the devotion, passion, and grit our family had to care for our animals and land, and we saw firsthand the beauty and responsibility of feeding others. But as we got older, we also came to understand the fragility of it all. Volatile milk prices and a broken food system threatened the livelihood our family had built over four generations. There was a time when we faced the heartbreaking possibility of having to sell our cows. That was a moment we knew we needed to take our destiny into our own hands.

We eventually left home for college and to explore the world, but the farther we traveled, the more clearly we understood just how special our life on the farm was. We saw a growing disconnect between people and their food, and we knew there had to be a better way to sustain farms like ours while reconnecting people to the source of their food.

Q: Why did you seek out a career in the dairy industry? Tell us a little about your journey.

We started Painterland Sisters as a way to help sustain our family farm, and others like it, by creating something meaningful and upholding the integrity of the nutrient-dense milk we worked so hard to produce. We use organic milk from our family’s 4th-generation Pennsylvania farm and from other organic family farms in our area that share our commitment to regenerative practices, animal care, and stewardship of the land.

After months of reflection, research, and long conversations around our family table, Painterland Sisters was born. It is rooted in purpose and integrity, crafted with care, and created to nourish both people and the future of family farming.

Today, we make extra creamy, defiantly dreamy Icelandic-style organic skyr yogurt while sharing the deeper story behind dairy, its nourishment, its connection to the land, and the families who dedicate their lives to producing it.

When we started Painterland Sisters, we didn’t know where this journey would take us, or if we would succeed, but we believed so deeply that it could create something impactful, and we are grateful for where it has taken us today.

Stephanie & Hayley Painter

Co-Founders and Co-CEOs

Painterland Sisters LLC (organic skyr yogurt)

Westfield, Pa.

Company Founded: 2020; official launch, 2022

Q: Briefly, what is your background within the dairy industry?

My interest in the dairy industry began when I was 17 and took a job at Clavin Dairy in Rosamond, Ill. I’ve always loved being around animals, and milking cows felt like the perfect fit. What started as a part‑time job quickly became something much more meaningful. I worked for the Clavin family through the rest of high school and continued helping on weekends and during college breaks.

Those early years gave me a deep appreciation for the hard work, consistency, and care that dairy farming requires. They also shaped my respect for producers and the pride they take in providing a high‑quality product. That foundation ultimately led me to pursue a full‑time career in the dairy industry, where I now get to support producers and contribute to the quality and sustainability of the milk supply.

Q: Why did you seek out a career in the dairy industry? Tell us a little about your journey.

I sought a career in the dairy industry because I fell in love with the work long before I ever imagined it becoming my profession. Working on a dairy farm, gave me a firsthand look at the rhythm of dairy farming and the dedication it takes to care for animal’s day in and day out. What really inspired me was how deeply producers care about the quality of the product they’re providing — not just for their own families, but for countless others who rely on dairy every day.

Being part of that process, even in a small way at 17 years old, made a lasting impression on me. I saw the pride, the stewardship, and the responsibility that dairy farmers have for their profession, and I knew I wanted to support that work. That experience set me on a path that eventually led to my role today, where I get to advocate for producers, strengthen quality programs, and help tell the story of an industry built on passion and purpose.

Samantha Bourke

Member Quality and Sustainability Coordinator

Prairie Farms Dairy Inc.

Edwardsville, Ill.

Years with Company: 8 (in April)

Q: Do you have a mentor that has helped further your growth? Have you, in turn, mentored others

Debbie Niessen, ADM

I’ve been fortunate to have several mentors throughout my career. In the enzyme-modified dairy space specifically, Dr. Aly Gamay was instrumental in helping me grow my capabilities around flavor creation. Beyond that, I’ve had many colleagues and friends over the years who have supported my professional development in different ways, and I value those relationships greatly. I also truly appreciate the trust people place in me when they seek advice or guidance on navigating situations or progressing in their careers.

I especially enjoy teaching others about flavor capabilities, and I’ve had numerous opportunities to educate sales teams, customers, fellow developers, and others about dairy flavors and how they fit into the broader food landscape. Being able to translate technical concepts into something accessible for those not working in it day to day is an important skill, and one I enjoy using.

Karen McCarty, Agropur

I benefited from several mentors who helped me understand how to take my education and work ethic and apply it to our industry’s unique challenges. As my technical skills advanced, I also benefited from leadership coaching that helped me realize how critical our people are to the success of the industry. I also had the opportunity to coach and mentor others, as well as share my knowledge. I learned that true servant leadership and being part of an engaged team makes work a mission, not a job.

Kelly Torres-Chadd, DFA

I’ve been incredibly fortunate to have several female mentors throughout my career, many of whom started as managers and evolved into trusted advisors and friends. Working alongside strong female leaders who led with clarity, confidence, and generosity shaped how I think about leadership and had a lasting impact on my professional growth.

In turn, I’ve always tried to pay that forward. Mentorship has shown up in different ways throughout my career, from guiding others through day-to-day challenges to being a sounding board on strategy, career decisions, and leadership moments. Today, I continue to mentor through collaboration and peer support, sharing perspective, offering guidance, and being a resource when it’s helpful. I believe mentorship doesn’t require a formal structure. It’s about showing up consistently, being generous with what you know, and supporting others as they grow.

Collette Lentz, Kerry

I’ve absolutely had mentors who have helped shape my growth. Throughout my career, I’ve had leaders and colleagues who invested in me, whether it was deepening my technical expertise, challenging my strategic thinking, or encouraging me to step into broader leadership roles. As I’ve grown, I’ve made it equally important to pay that forward. I really enjoy helping people connect their strengths to meaningful work, whether that’s deep technical problem solving, customer engagement, or shaping strategy. Mentorship has been a consistent part of my career on both sides, and I see it as one of the most impactful ways to build strong teams and a strong culture in our industry.

Nayely Isidro, Mini Melts USA

Absolutely. My general manager has been instrumental in my development. She has taught me what it truly means to lead with confidence, integrity, and resilience, while supporting me through challenges and encouraging me to keep moving forward. My COO has also played a significant role by pushing me beyond my comfort zone and helping me recognize my full potential. Their mentorship has strengthened both my leadership abilities and my confidence.

In turn, I strive to mentor my own team by being transparent and supportive. I believe in sharing knowledge openly and creating opportunities for others to grow. I always tell my team that I want them to be capable of doing my job one day. Empowering others not only strengthens the organization but also builds confidence and leadership within the team.

Shawna Nelson, Organic Valley

Mentorship has played a pivotal role throughout my personal and professional journey, shaping not only my skillset but also my approach to leadership and growth. I’ve been fortunate to cross paths with many mentors: from my high school basketball coach, whose lessons in hard work and teamwork still resonate with me, to a manager who encouraged me to leave my comfort zone and take on new challenges by transferring from HR to the membership side of our business. Each mentor brought unique perspectives and pushed me to think differently, offering support, guidance, and the trust to stretch myself in ways I might not have imagined.

Working for people who genuinely care about your development is invaluable. Their investment in your growth builds confidence and opens doors to new opportunities. That experience has taught me the importance of paying mentorship forward. Whether through formal programs or simply being available to listen, share insights, and encourage others, I believe it’s critical for leaders to foster an environment where people feel empowered to pursue their goals and reach their full potential. By investing in others, we help shape the next generation of leaders and ensure that the cycle of support and personal development continues within our teams and organizations.

Stephanie & Hayley Painter, Painterland Sisters LLC

Our family has always played a large role in mentoring us. They are the ones who taught us resilience, long-term thinking, and the importance of caring for people, animals, our community, and the land. Along the way, we’ve also leaned on fellow farmers and women founders who were generous with their guidance. Today, reaching others through events, speaking opportunities, or a run-in at the grocery store, is something we are very passionate about. It’s especially incredible to connect with young people interested in agriculture, entrepreneurship, or food systems who may not yet see the right path for them. We hope to inspire the next generation of entrepreneurs in agriculture and to share that you are capable of anything you put your mind to!

Samantha Bourke, Prairie Farms Dairy Inc.

Yes — I’ve been fortunate to have a mentor who has played a significant role in my professional growth. Kevin Olson has been a tremendous supporter and guide throughout my career. He has not only taught me the technical side of the dairy industry, but he has also modeled what strong, intentional leadership looks like. His influence has helped shape the way I approach challenges, communicate with producers, and carry myself as a professional.

Kevin’s mentorship has shown me the value of investing in people, and it’s something I hope to pay forward. While I may not consider myself a mentor just yet, I aspire to become someone others can look up to — the same way I look up to Kevin. As I continue to grow in my role and gain experience, I hope to support and encourage others in the same meaningful way in which he has supported me.

Q: What initiatives have you instilled in your department/company that make you especially proud?

Debbie Niessen, ADM

One initiative I’m especially proud of is my involvement in the acquisition and integration of Revela Foods into the ADM family. I worked across teams to find synergies, support a smooth transition and help define what Revela’s dairy flavor expertise means for ADM and our customers. The combination of Revela’s cheese and dairy flavor tonalities with ADM’s global flavors portfolio has opened new opportunities for true-to-dairy authenticity, and my team’s work with enzyme-modified flavor technology has strengthened support for clean-label solutions.

In addition, I’ve led and supported numerous cross-functional initiatives focused on cost savings, process improvements and product optimization, particularly within a constantly evolving regulatory landscape. Dairy flavors sit at the core of many products we produce, so maintaining compliance while meeting customer expectations is critical. A prime example is the updated FDA definition of gluten-free, which significantly impacted fermented and hydrolyzed foods, including enzyme-modified dairy products. I partnered closely with regulatory, R&D and commercial teams to proactively reformulate affected products, preserve gluten-free claims where needed and guide customer education and engagement throughout the transition. I take pride in being proactive, identifying the right solutions, and supporting both internal teams and customers through complex challenges.

Karen McCarty, Agropur

I was part of an incredible team working to harmonize after growth through acquisition. The team was so talented, but we were challenged with identifying and implementing new ways of working together. We had a shared goal of adding value and supporting continuous improvement of our operations, but as a new team, we struggled to find a path. I had to create space for collaboration and honest discussion so we could set a plan and execute.

It took many tough, awkward meetings and team-building activities before we started to build trust. After having gone through a journey of self-assessment with an amazing coach, I’ll never forget the day one brave team member stood up and shared — with brutal honesty — the frustrations and concerns that were getting in the way of engagement and feeling success. That bravery set the tone for others to lay it all out there so we could get to the real work, together. It was at that moment I realized the power of transformational leadership and the impact of leading with honesty, bravery and vulnerability.

Kelly Torres-Chadd, DFA

One initiative I’m especially proud of is the collaborative work behind the launch of Alta Dena Protein Milk. It was a cross-functional effort that brought together marketing, sales, operations, and R&D around a shared goal: evolve milk in a way that felt modern while staying true to what makes it special.

From a marketing perspective, my role was to help shape the consumer-facing strategy and positioning. Rather than chasing trends, the team focused on what milk already does exceptionally well, delivering high-quality, complete protein in a familiar, affordable, and great-tasting format. We built the brand around real benefits, local relevance, and everyday value, which is especially important in today’s economic environment.

Seeing strong early performance and positive consumer response has reinforced my belief that milk can absolutely win when teams work together and communicate clearly, honestly, and with the consumer at the center.

Eve Pollet, DMI

One initiative I’m especially proud of is the Milk Molecules Initiative, designed to uncover and commercialize bioactives in milk and build an AI-driven capability for health and wellness innovation across the U.S. dairy industry. I helped concept and build this program from the ground up, beginning with foresight work and in partnership with farmer and DMI leadership and world-class scientists who share a vision for dairy’s role in the “food as medicine” space in the decade ahead.

Through this initiative, we are leveraging science and technology to create advanced marketing and research and development capabilities, exploring bioactives, components and whole dairy products and their health benefits. The success of lactoferrin shows what’s possible when science, innovation and industry alignment come together. When you consider how much remains to be discovered about milk and human health, the potential to unlock future growth is truly game-changing.

This initiative helps shift the conversation from volume to value, positioning dairy not as a commodity but as a high-value ingredient, while supporting diverse consumer health needs and growing farmers’ bottom lines. I’m also proud of how we’ve embedded structured, future-oriented thinking into everyday decisions across marketing, science and innovation.

Collette Lentz, Kerry

One initiative I’m especially proud of is working with my colleagues to strengthen the connection between our technical teams and our customers. In the dairy enzyme space, especially with complex solutions like lactase, success depends on deep technical understanding paired with real collaboration. Bringing our technical expertise directly into customer conversations not only accelerates troubleshooting and improves project outcomes but also builds a foundation of trust and transparency.

It helps dairy manufacturers see us not just as a supplier, but as an extension of their own R&D and operations, a true partner in innovation. Overall, the initiative that makes me most proud is building a culture where strong customer relationships and technical excellence reinforce one another, ultimately helping us deliver better outcomes for both customers and the market.

Nayely Isidro, Mini Melts USA

One of the key initiatives I’ve focused on is strengthening communication across departments. As organizations grow, communication gaps can easily develop, which can impact efficiency, quality, and morale. I’ve worked to build systems and a culture where information flows clearly and consistently between teams. By encouraging collaboration and open dialogue, we’ve been able to improve coordination, prevent issues before they escalate, and support more sustainable growth. Seeing teams work together more effectively has been incredibly rewarding.

Stephanie & Hayley Painter, Painterland Sisters LLC

We’re most proud of building a company rooted in strengthening a resilient food system, one that supports both the farmers who produce our milk and the families who enjoy it. That means helping create a stable milk market where farmers have confidence in their pricing and a future they can depend on. It means honoring our Northeastern landscape; working with rolling hills, valleys, and marginal lands by grazing cows on terrain that would otherwise turn to brush, and stewarding the abundant fresh water from springs, wells, and rivers that sustains our farms. It also means carrying forward the generational wisdom of small and mid-sized family farms and community support systems. Most of all, we’re proud to help create opportunities that didn’t exist when we were growing up, as we now support more than 100 farm families and help ensure these farms can thrive for generations to come.

Samantha Bourke, Prairie Farms Dairy Inc.

Our customers consistently ask what our farms are doing to be “sustainable.” While we have always known that our producers are strong stewards of the land — because their long‑term success depends on it — we lacked a formal, data‑driven way to demonstrate that stewardship. Recognizing this gap, I took the initiative to champion FARM ES within Prairie Farms and move it from an underutilized resource to an active, value‑adding program.

Since launching this effort, participation has grown, and the program has become a meaningful tool for both producers and the cooperative. It allows us to quantify sustainability practices, respond confidently to customer expectations, and highlight the environmental responsibility already embedded in our farms’ daily operations. DF