Clean label has been around for nearly ten years. And while it continues to be broadly discussed within the food industry, today, we’re going to go beyond the ‘marketing-speak’ to explore functional ingredients and value-added nutrition—a trend seemingly spurred by clean label and the increasing demands of mindful consumers. Featuring experts from Ingredion, Innova, and IFT, our latest podcast will examine the emergence of food with a purpose and feature insights about what this means for different generational groups, upcoming trends, the influence of global cultures, and how all of these factors impact future food innovation.
Dr. Maria Velissariou is Chief Science and Technology Officer at the Institute of Food Technologists (IFT), a global non-profit based in Chicago. She oversees science, technology and policy strategies, advocates for the science of food, and partners with stakeholders to advance the food system. Before IFT, Maria led a corporate career domestically and internationally, most recently as Vice President for PepsiCo Nutrition R&D with responsibility for global grains, dairy and children’s platforms. A values-driven leader, Maria has been a long-standing advocate for STEM and diversity. She has presented in various conferences globally and has been quoted in several media such as the WSJ, Axios, and Food Manufacturing.
Maria holds a PhD and Master in Biochemical Engineering from the University of Birmingham (UK), and a BEng in Chemical Engineering from the Aristotle University of Thessaloniki (Greece). She also studied executive leadership at Cornell University. Maria is fluent in English and Greek.
Lu Ann Williams is a co-founder and Director of Innovation at Innova Market Insights. For the past twenty-five years she has worked with some of the world’s largest food, beverage and ingredient companies on product development, marketing strategies and technology scouting. She is an expert in trends driving the food and beverage industry. She manages a network of industry professionals, trendscouts and analysts in more than seventy countries that contribute to Innova’s proprietary market intelligence platform.
Pat O’Brien is Ingredion‘s Regional Platform Leader, Clean & Simple Ingredients, U.S./Canada. In his role, Pat is responsible for Ingredion’s Clean & Simple strategy and delivery of annual targets for growth in the U.S. & Canada. He works closely with a global team focused on Clean & Simple Ingredients to execute business development, marketing and innovation. Pat joined Ingredion in 2007 and has held roles of increasing responsibility in the areas of marketing and business development. Pat holds a bachelor’s degree in business administration, with a major in food marketing, from St. Joseph’s University in Philadelphia, Pennsylvania.
Today’s podcast features Kelly Hensel, IFT’s senior digital editor, and John Ruff, IFT’s Chief Science and Technology Officer. This high-level discussion previews a few of the major trends that both Food Technology Magazine’s editorial team as well as IFT’s Science, Policy, and Innovation team expect to play a major role in 2021.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
Microbial fermentation is establishing itself as a true third pillar of the alternative protein industry, on par with—and enabling—parallel advances in plant-based proteins and cultivated meat.
News about food science research, food companies, food regulations, and consumer/marketplace trends.
This article addresses developments in vegetable fermentations, including fermentation acceleration, starter cultures, sodium reduction and replacement in brines, use of bacteriophage, new packaging types.
This column provides an update on food allergens and the impact that processing has on them.
The latest research from Mintel shows that after several years of growth, the foodservice industry is expected to decline by up to 30% from 2019 to 2020, following nationwide dine-in bans/restrictions, restaurant closures, job losses, and lowered consumer confidence.
According to Innova Market Insights’ COVID-19 Consumer Survey (conducted in March 2020), in China, India, and Indonesia, personal concerns center on health, personal income, and the availability of healthcare and products to buy.
COVID case surges across the United States and the subsequent rollbacks in re-opening plans have stalled the U.S. restaurant industry’s recovery, reported The NPD Group.
A study published in the Journal of Food Science and also discussed during a SHIFT20 session entitled “First Look at Nomenclature Research for Seafood Made from Fish Cells,” explores the nomenclature surrounding cell-based or cultured meat, poultry, and seafood in the United States.
Total customer transactions at major U.S. restaurant chains declined by 14% in the week ending July 12 versus one year ago, compared with -11% in the prior week, reported The NPD Group.