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The plant-based market is rapidly growing in the U.S., as well as globally, and many companies are looking to develop new products or expand current brands to support market demand. Fats and oils are key ingredients in plant-based beverages, dairy, meat, and more. This Fireside Chat explained the challenges formulators experience when developing new plant-based products and present fat-based solutions for bringing new products to market.
Speaker:
Halie Frank, Lead Technical Service Representative
Before joining Bunge Loders Croklaan this year, Halie spent more than 10 years working in the food industry for CPG companies and co-manufacturers with a focus on bakery, healthy snacks, and pasta. Email Address: Halie.Frank@bunge.com
Moderator:
Sophie Yaozhou Zhu is a Certified Food Scientist working as a senior scientist at Mission Foods. Her research focuses on fruit and vegetable products processing, protein chemistry, and bakery product renovation and innovation. She received her doctoral degree in Food Science from the University of Florida. She is the current chair of the IFT Fruit and Vegetable Products Division and has served on the leadership team for six years.
The plant-based market is rapidly growing in the U.S., as well as globally, and many companies are looking to develop new products or expand current brands to support market demand. Fats and oils are key ingredients in plant-based beverages, dairy, meat, and more. This Fireside Chat explained the challenges formulators experience when developing new plant-based products and present fat-based solutions for bringing new products to market.
Halie Frank, Lead Technical Service Representative
Before joining Bunge Loders Croklaan this year, Halie spent more than 10 years working in the food industry for CPG companies and co-manufacturers with a focus on bakery, healthy snacks, and pasta. Email Address: Halie.Frank@bunge.com
Moderator:
Sophie Yaozhou Zhu is a Certified Food Scientist working as a senior scientist at Mission Foods. Her research focuses on fruit and vegetable products processing, protein chemistry, and bakery product renovation and innovation. She received her doctoral degree in Food Science from the University of Florida. She is the current chair of the IFT Fruit and Vegetable Products Division and has served on the leadership team for six years.