Face-to-Face: Meet Anita Srivastava December 2018

Ever wonder if anyone else is facing the same professional challenges as you? Or just looking to connect with some new people in your field? In IFT's Face-to-Face series, we will be introducing you to a different IFT member every month with a fun, insightful Q&A session.

This month meet...

Anita SrivastavaAnita Srivastava, senior product development manager for bakery applications, Kemin

  1. How did you get your start in the food industry?
    Growing up in India, I was attracted to food's colorful and creative packaging, which drew me closer to processed food. This was an era when packaged food was not a trend in India. After graduating with a food science master’s degree, I had an opportunity to work with one of the largest fast-moving consumer goods companies of India—Dabur. Dabur gave me a platform to use my creativity in working with multiple food products as food scientist. Since then, there has been no looking back.

  2. What do you love about your job?
    I love creating new products every day—some of them make it to market, some do not, yet each motivates me. Speaking to customers and the consumers is always thrilling. They provide invaluable inputs that pave the path to designing new products. This inspires me to learn more about new food ingredients and their functionality that meet the customer’s requirement. Being part of the Kemin family, I can design new food products that touch the customers and consumer lives each day. Listening to such stories of satisfaction from customers is my passion and goal now.

  3. What is the biggest challenge that you face in your job?
    In past few years, the food industry has been critically monitored for ingredients in use especially in the bakery industry. Many ingredients that were the norm and well accepted are no longer considered clean and safe. As a food scientist, this is a big challenge, but it's also a great opportunity to provide the same functionalities closer to natural with clean ingredients and within the comparable price point.

  4. What have you learned or been exposed to in the past 12 months that has helped you in your job?
    Kemin's internal worldwide science meeting in August 2018 was a great forum to interact with scientists from different cross-functional teams and opened channels to design powerful products that could be industrially viable. Also, IFT18 gave me an opportunity to interact with various ingredient manufacturers that helps and inspires me to develop new products with cleaner labels.

  5. How do you see the food industry evolving over the coming year?
    The next generation of consumers are highly health conscious and they read and want to know about every ingredient added to the products on the shelf. Also, the digital age is catching up and there are apps on smart phones that recognize the food products and instantly break them down into various intakes such as carbs, proteins, vitamins, minerals, etc. So, to navigate through and develop food products that consumers desire and can be scaled up using the natural clean label ingredients will be the key aspect of food industry evolution and success.

  6. Fun Fact: What’s your favorite food?
    I have a sweet tooth and I love crunchy toffee/caramel. I will run more to burn off the extra calories, but I just have to have my crunchy toffee.

If you are an IFT member and wish to be profiled, please contact Kelly Hensel at khensel@ift.org or 312-604-0211.