92: Which ingredients trends will take centre stage in 2021?

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As part of our future-gazing podcast series, we speak to a panel of ingredients experts who will share their unique perspective about what to expect from the year ahead. Personal nutrition? Immune system-supporting functional ingredients? More plant-based developments? We’ll find out which ingredients trends will shape 2021.

Joining host Stefan Gates are, Carole Bingley, Sr. Associate Principal Scientist Product and Ingredient Innovation, RSSL, Anna Cheely, Senior Scientist, Kalsec and Tony Gay, Head of Technical Sales & NPD, Nutrition, Prinova.

About our panel

Carole Bingley, Sr. Associate Principal Scientist Product and Ingredient Innovation, RSSL

Carole is a Technical Specialist working in the Product and Ingredient Innovation Team at Reading Scientific Services Ltd (RSSL). During her time with RSSL, she has undertaken both ingredient evaluation and product development projects on a contract basis for clients across a wide range of food categories including development of dairy alternatives and vegan meat alternatives based on plant proteins. Carole has also worked extensively on sugar reduction evaluating both high potency sweeteners and bulking agents in beverages, confectionery and baked goods.

Tony Gay, Head of Technical Sales & NPD, Nutrition, Prinova

Tony has built up 20 years of experience within the sports and health supplements industry and has worked for a number of global brands including Natrol, Cytosport and the retailer GNC. Tony joined Prinova in 2013 and over the last 7 years has built out a technical sales division within the company. Tony’s role with Prinova includes product management of specialist ingredients, NPD, sports nutrition and beverages blends and technical support.

Anna Cheely, Senior Scientist, Kalsec

Anna is a Chef and Senior Scientist at Kalsec’s head office in Kalamazoo, Michigan, USA. She works in the applications department finding solutions for customers, from seasoning and sauce manufacturers to CPG companies. Anna began her career at culinary school and worked in New York restaurants, followed by a Master of Science at the University of Georgia in sensory and food science. In her current role she combines the world of culinary techniques and knowledge with food science to give customers multifaceted solutions. She has spent summer 2020 building a pizza oven, fermenting anything she can get her hands on, and (slowly learning to) becoming a seasoned mixologist!

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