Regulatory scrutiny, evolving consumer expectations, and formulation complexity are accelerating interest in natural emulsifiers and preservatives. As some conventional ingredients face increasing limitations, food scientists and product developers must evaluate alternative strategies that maintain safety, functionality, and product quality. This session explores the technical and regulatory considerations shaping the use of natural emulsifiers and preservatives, highlighting formulation challenges, performance trade-offs, and emerging approaches. Attendees will gain a clearer understanding of how these ingredients are being assessed and applied across food categories and what factors may influence their future use in commercial products.
Speakers
Amber Beckett, PhD Vice President of Product Management
WTI, Inc.
Joyjit Saha Global R&D Director
Kerry
Derek Holthaus Principal Scientist, Ingredient Sciences
PepsiCo
Event Type
- Hot Topics Studio
Tracks
- Product Development And Ingredient Innovation
- Public Policy Food Laws And Regulations
- Food Chemistry