Category: Blog

Jeremy’s Journey

From Dairy Farm Roots to Process Engineering Expert

Growing up on a dairy farm in New Zealand meant Jeremy has always had a connection to the dairy industry. An interest in applying science to real world problems led him to pursue a bachelor’s, master’s and PhD in Process Engineering from Massey University in New Zealand, setting the stage for a career built on both practical understanding and academic depth.

A Career Built on Curiosity and Continuous Improvement

Since joining Hilmar 17 years ago, Jeremy’s career has spanned multiple facets of R&D – from supporting pharmaceutical and refined lactose production to pioneering initiatives in cheese and innovation. These experiences deepened his expertise in product and process development, scale-up and technical troubleshooting.

Today, as Senior Director of Technical Services and R&D, Jeremy oversees teams skilled in:

• Cheese and Whey Technology
• Microbiology
• Applications
• Product and Process Development
• Water Treatment
• Loss reduction and system optimization

His team supports both manufacturing and customer-facing functions—ensuring Hilmar’s products meet customer needs and rigorous quality standards while maximizing the value recovered from every drop of milk.

Innovation That Makes an Impact

Among his proudest achievements, Jeremy led the development of Hilmar’s unique, patented smoked cheese process. This innovative method sets Hilmar apart in the industry by smoking cheese efficiently at scale, offering customers a superior smoked flavor and clean label from natural smoke with no added ingredients.

Listening, Learning and Leading by Example

Throughout his 17 years at Hilmar, Jeremy has been influenced by several mentors, both past and present. One lesson that continues to stand out to him: “Get involved, listen and look for opportunities to add value.”

Another piece of advice came from one of Hilmar’s earliest employees, Larry Fillman who was the director of cheese sales at the time: “If you wouldn’t be prepared to do it yourself, then don’t expect others to do it for you.”

These guiding principles underpin Jeremy’s leadership style – rooted in curiosity and an interest in solving problems continue to shape how he leads today.

The Surprising Skills That Matter

One of Jeremy’s most-used tools isn’t found in a lab; he notes that decades of dairy science research exist in books and journals. “Taking the time to find, read and apply that knowledge is key to technical advancement. It also gives you an appreciation that what we do today is built upon the hard work and intelligence of those who worked in this industry before us,” he says.

Advice for the Next Generation

Jeremy encourages early-career professionals to:

• Spend time talking with people to understand their work and listen to their suggestions for improvement
• Combine this hands-on experience with your own expertise and skills to identify opportunities that advance your ideas
• Build progress one day at a time

His own PhD experience was shaped by time in the plant, working alongside operators who understood the nuances of lactose crystallization firsthand. “Their experiences and observations were extremely useful as they allowed me to blend the practical with the science I was studying.”

Motivated by People, Culture and Purpose

When asked what makes him proud to work at Hilmar, Jeremy doesn’t hesitate:

“The culture. People here are given the opportunity to learn through both success and failure. Seeing people who grow from that and use it to continually improve themselves and Hilmar—that’s what makes me proud.”

That mindset reflects Hilmar’s purpose of “Improving Lives Together” and its company values of relationship, integrity, improvement, teamwork and excellence.

Jeremy McLeod’s leadership is a living example of The Hilmar Way – pairing deep technical expertise with strong relationships and a commitment to curiosity, innovation and continuous improvement. His deep technical expertise, collaborative approach and passion for learning help Hilmar deliver the advancements that benefit Hilmar’s operations, products and customers every day.

Why Bars Harden – Why It Matters

High‑protein bars commonly lose softness during storage. Conventional protein sources such as whey protein concentrate or isolate tend to bind water and crystallize, producing firm dry textures that worsen with age. As protein content increases, this problem becomes more pronounced, increasing the risk of product waste, customer dissatisfaction and reduced repeat purchases.

Hydrolyzed whey proteins offer a proven path to improved texture stability, but not all hydrolysates perform the same.

PROtelyze for Bar: A Functional Protein Designed for Softer, Longer‑Lasting Bars

Hilmar’s PROtelyze for Bar is a low‑degree hydrolyzed whey protein isolate engineered specifically to help bars stay soft and pliable throughout shelf life.

Softness that Lasts

Bars made with PROtelyze for Bar maintain softness significantly longer than those made only with standard WPI. Shelf‑life studies show reduced hardening over time resulting in better texture and improved customer experience.  Click here to download our white paper and view our shelf-life study!

Better Pliability for Improved Texture

Hydrolysis transforms the protein structure to improve water-binding and reduce crystallization. The result: a tender, consistent eating experience from the first bite to the last.

Neutral Flavor Profile

Many hydrolysates introduce bitterness, but PROtelyze for Bar’s low degree of hydrolysis and optimal enzyme selection ensures a neutral flavor profile that integrates smoothly into bar formulations – no masking agents required.

Nutritional Profile Consumers Value

PROtelyze for Bar offers the nutrition attributes today’s consumers expect:

• Low fat, low lactose and low glycemic index
• Highly digestible
• Rapidly absorbed
• A complete amino acid profile with BCAAs

These attributes align with expectations for premium performance and nutrition bars.

A Strategic Formulation Strategy: Finding Your Ideal Blend

While using 100% PROtelyze for Bar produces extremely soft bars, Hilmar’s research shows that blending PROtelyze for Bar with a WPI provides the ideal balance of functionality and cost. The perfect blend depends on your specific bar formulation and is something our applications scientists can help with. This approach:

• Extends shelf life more effectively than WPI alone
• Maintains softness without processing drawbacks
• Reduces equipment adhesion risk
• Supports cost‑efficient formulation decisions

Meeting Modern Consumer Expectations – Naturally

Today’s consumers want bars that deliver high protein, clean label positioning and great taste – without artificial softeners or stabilizers. PROtelyze for Bar supports these expectations by improving texture naturally, reducing the need for additives and helping brands maintain label simplicity.

As bars continue to grow in popularity for wellness, performance and everyday snacking, delivering long‑lasting softness and desirable texture is crucial. PROtelyze for Bar gives formulators a powerful tool to overcome protein‑driven hardening, creating bars that stay soft, taste great, and perform throughout their shelf life.

With its proven functionality, clean flavor and strong nutritional profile, PROtelyze for Bar helps brands meet rising consumer expectations and stand out in an increasingly competitive market.

Sources:

1. Mintel US Cheese Market Dynamics Report, 2025

QiQi’s Journey

From QA Lab to Applications Leadership

QiQi’s career began after earning a B.S. in Chemistry from the University of California, Berkeley and an M.S. in Food Science from Kansas State University. Her education gave her a deep understanding of the science behind dairy, from dairy ingredients to finished products.

Since joining Hilmar in 2010, QiQi has held roles in the QA lab for four years and spent eight years in cheese research & development before stepping into her current leadership position. QiQi describes her role in cheese R&D as a “cheese detective,” focusing on developing new products and improving existing ones through ingredient selection, process optimization and sensory testing. She also provided technical support by analyzing customer feedback and ensuring products meet quality and functionality standards to help customers succeed. The culmination of these experiences honed her analytical thinking, problem-solving skills and collaborative approach—qualities that define her success today.

Role & Impact

As applications manager, QiQi oversees a team that works closely with sales and marketing to address customer requests, support new product launches and troubleshoot technical challenges. They also work with R&D to test product functionality in a variety of applications and a variety of product attributes during the new product development process. Her team focuses on:

• Providing technical expertise for analytical and compositional concerns
• Improving product quality and functionality
• Creating on-trend food and beverage application concepts that showcase Hilmar’s whey protein ingredients
• Collaborating with customers to perfect their food and beverage formulations

“Our goal is simple,” QiQi says. “We are here to increase production yield and improve product qualities to help our customers succeed.”

Industry Trends

QiQi is particularly excited about hydrolyzed whey protein, a trending dairy ingredient that is gaining traction for its dual benefits:

• Nutritional advantages for health-conscious consumers, including a complete amino acid profile and superior digestibility
• Functional support for finished products, enhancing texture and performance

Consumers are showing increasing interest in the value of hydrolyzed whey proteins, particularly for their enhanced digestibility and absorption benefits. This aligns with the broader trend in sports nutrition and protein supplements that is shifting from simply increasing protein quantity to emphasizing protein quality.

Customer Value

QiQi and her team are problem-solvers at heart. By optimizing product functionality and improving quality, they help customers innovate and thrive in a competitive market. Their collaborative approach ensures that every solution is tailored to meet specific needs.

QiQi Peng’s dedication to advancing dairy science and supporting customer success reflects Hilmar’s commitment to innovation and collaboration. Her leadership ensures that Hilmar remains a trusted partner for customers seeking quality, functionality and forward-thinking solutions.

Ben’s Journey

From OSU’s Creamery Team to Hilmar’s Cheese Product Manager

Ben’s interest in cheesemaking began at Oregon State University, where a dairy science elective introduced him to the craft. Encouraged by Dr. Lisbeth Goddick, he joined the creamery team where students are actively involved in the production of student-made ice cream, cheese and honey. This hands-on experience is how he first discovered his passion for cheese. After earning a B.S. in Fermentation Science from OSU, Ben pursued a Master of Professional Studies in Dairy Products Technology at Cal Poly.

His career at Hilmar started in 2016 as a production supervisor in the cheese plant, then progressed to the cheese technical team where he worked on the recipes, and ultimately to his current role as cheese product manager. “Every role at Hilmar prepared me for the next one, and I wouldn’t change any of it,” shares Ben. “I learned so much as a supervisor that I still rely on today and truly value that time on the production floor.”

What Sets Hilmar Apart

“When someone buys cheese from Hilmar, they get access to our support, research knowledge and onsite assistance to ensure their success,” Ben explains. Unlike many suppliers, Hilmar’s team visits customer facilities to observe cheese performance and production processes to gather feedback. This active collaboration between customers, R&D, sales and quality ensures recipes are perfected for specific needs, something that truly sets Hilmar apart.

Industry Trends & Innovation

Ben is particularly excited about smoked cheeses. Hilmar has developed a unique, patented process for naturally smoked cheeses—without artificial flavors or liquid smoke. This innovation delivers an even smoke flavor from inside to out by smoking the curds; a distinction no other cheesemaker can offer. “It’s still relatively new, so we’re having a great time showing it to customers and explaining what makes it unique,” Ben says.

Partnerships & Research

Ben values Hilmar’s strong relationship with the Center for Dairy Research at the University of Wisconsin. As a member of the CDR Industry Team, Hilmar participates in annual forums where research students present cutting-edge projects. These collaborations keep Hilmar—and its customers—at the forefront of dairy science and industry trends.

Ben Smith’s dedication to innovation and collaboration reflects Hilmar’s mission to improve lives through better cheesemaking. From pioneering smoked cheese technology to building strong industry partnerships, Ben ensures customers receive not just exceptional products, but exceptional support throughout the process.

Ben has accepted a new role at Hilmar as the manager – product excellence & customer engagement since this interview.

Iswandi’s Journey

A Journey Fueled by Curiosity

Iswandi’s academic foundation starts in his home country, Indonesia, where he graduated from high school. He went on to pursue a B.S. in Chemical Engineering and an M.S. in Food Science, both from the University of Wisconsin – Madison.

His love for research began early and he sought out any R&D opportunities he could find from the time he was an undergraduate, conducting many independent studies and research projects with various professors. From investigating the mechanical behavior of different polymers to exploring lipid chemistry, Iswandi’s curiosity as a student spanned from non-food to food-related topics.

That curiosity led him to Hilmar in 2009 when he first joined the research & development team as a research engineer. Iswandi has spent his career advancing dairy science and technology, progressively taking on roles of greater responsibility within R&D as he expanded his contributions to the team.

What It Takes To Innovate

Developing new functional ingredients isn’t easy—it’s a process of trial, error and iteration “It takes a lot of work, but it’s fun! As a dear colleague of mine used to say, that’s why it’s called re-search,” Iswandi says. Success requires:

• Deep knowledge of dairy systems and protein chemistry
• Understanding plant capabilities and unit operations
• Aligning innovation with customer needs and applications

Role & Impact

As research engineering manager, Iswandi:

• Designs and supervises experiments at bench, pilot and commercial scale
• Develops new or improved processes for milk-derived food ingredients
• Identifies technical knowledge gaps and builds solutions to elevate performance
• Collaborates across teams to ensure successful product development

“Success only happens when we collaborate with others,” he emphasizes.

Partnering for Progress

Iswandi partners with the product research teams and customers to ensure Hilmar’s product portfolio delivers the functionality needed to meet the growing needs of our customers.

In addition to customers, Iswandi and his team work closely with universities and research centers, funding graduate projects that advance dairy science and build future talent. These partnerships provide fundamental insights that benefit Hilmar, the industry and customers alike.

Industry Trends That Inspire

Iswandi is excited about the growing focus on clean labels and nutrition.

“We work with milk ingredients that are fundamentally nutritious. There’s so much potential to unlock new ingredients and share accurate nutrition information with the public.”

Iswandi Jarto’s dedication to research and collaboration reflects Hilmar’s commitment to innovation and customer success. His work ensures Hilmar continues to lead the way in developing dairy ingredients that meet the demands of today’s health-conscious consumers.

Sources:

1. Mintel US Cheese Report, October 2024
2. USDA, Cheese per Capita Consumption, November 2024
3. FMCG Gurus A Spotlight on Sports Nutrition – Global Report, 2024
4. IFIC Food & Health Survey, 2025

Chantelle’s Journey

From Dairy Farm to Technical Leadership

Chantelle’s time on the farm gave her a comprehensive understanding of the entire dairy process from start to finish. Eager to learn more, she earned a B.S. in Dairy Science from California Polytechnic University, San Luis Obispo. Her deep-seated passion for the dairy industry ultimately led her to join Hilmar eight years ago as a cheese plant supervisor, where she discovered her fascination with the intricate processes behind cheese production. She later transitioned to the Technical Services team and now leads technical team members across all three of Hilmar’s manufacturing sites.

Chantelle reflects that “it has been a rewarding journey to apply my knowledge and passion for dairy in my role at Hilmar, where I continue to learn and contribute to the industry’s advancement.”

Role & Impact

As Cheese Technical Manager, Chantelle focuses on:

• Product Performance – Ensuring cheese meets customer expectations in every application.
• Process Optimization – Improving efficiency and consistency across operations.
• Technical Problem-Solving – Addressing challenges with innovative solutions.
• Project Support – Driving continuous improvement initiatives.

Her leadership empowers the team to achieve technical excellence and deliver value to customers through innovation.

Customer Collaboration

Chantelle and her team work closely with our cheese customers to provide:

• Customization – Tailored solutions for flavor profiles and conversion capabilities.
• Innovation – Developing new cheese varieties and enhancing existing ones.
• Partnership – Building strong relationships to understand customer needs and challenges.

“We see our customers as partners,” Chantelle explains. “By fostering collaboration, we create solutions that drive mutual success.”

Industry Insights

One surprising fact Chantelle shares:
“Cheese is crawling with bacteria—but the good kind! To start the process of making cheese, we use a curated blend of bacteria strains called starter cultures. These aid in the cheesemaking process by developing lactic acid, which can help create various flavors, develop body/texture and play a role in the ripening process for aged cheeses.”

She’s also excited about the industry’s growing focus on sustainable practices, including ethical sourcing, waste reduction and animal welfare initiatives like Hilmar’s LEADS program.

Chantelle Coelho’s dedication to technical excellence and sustainable practices reflects Hilmar’s commitment to improving lives through better cheesemaking. Her leadership ensures that Hilmar continues to innovate while meeting the evolving needs of customers and the industry.