Over the years we’ve learned the benefits of incorporating protein into our diets. As we continue to keep our health and wellness top of mind, this has shaped the expanision of functional beverages by focusing on taste, textures and consuming formats. The global beverage category is expected to surpass $1 trillion by 2022 with functional beverages to emerge as the fastest growing category.
For those of you disruptors in the space, come learn how to take your Ready to Drink Protein beverage recipe through the commercialization process. Our friends and sponsors, Ingredion Incorporated and Synergy Flavors will be walking you through taking this recipe and formulating it to fit large scale manufacturing capabilities while maintaining the integral components of your product.
We will be covering the following topics:
- Recipe formulation
- Shelf Stability
- Industrial Processes
- Food safety and consistency
- Functional ingredient sourcing and considerations
About the Presenters:
Rachel Dannemeyer, Senior Nutrition Application Technologist, has spent the last 12 years in the in Food & Beverage Industry in a wide variety of different roles ranging from Analytical Chemistry, Quality Control, and Product Development. For the last 7 years she has focused on developing products for the Nutrition Industry with a particular focus on ready-to-mix and ready-to-drink protein beverages. Rachel is passionate and enthusiastic about bringing her customer’s ideas to life—from concept to commercialization. She has a BS degree in Chemistry from Valparaiso University and a MS degree in Food Science from the University of Illinois Urbana-Champaign. Rachel is also a Certified Food Scientist through the Institute of Food Technologists and holds a Certification in Business Administration through the University of Illinois—Chicago. She can be reached at firstname.lastname@example.org
Chef Nelson Serrano-Bahri’s culinary and food science education, along with his work as an R&D chef at Unilever and as an entrepreneur in his native Puerto Rico, have helped contribute to his success. Today, he is able to combine his experiences in his role as Innovation and Culinology Manager for Emerging Business at Ingredion. In partnership with The Hatchery Chicago, Serrano-Bahri works with food startups and entrepreneurs to help them in their quest to create successful food and beverage products.
This class is brought to you by our partners: