Upcycling: The Future of Food & Drink Ingredients

Is formulating with upcycled ingredients difficult—or easy? In this webcast, experts discuss how upcycled food and drink ingredients are advancing—and the safety challenges and requirements for manufacturers working with upcycled ingredients.

Register Free: https://www.nutritionaloutlook.com/no_w/future-of-food

Event Overview:

Upcycled ingredients are finding new purpose in food and drinks. But is formulating with upcycled ingredients difficult—or easy? In this webcast, experts discuss how upcycled food and drink ingredients are advancing and how the upcycled marketplace is evolving. In addition, hear from a food scientist about the safety challenges and requirements for manufacturers working with upcycled ingredients—and the technical differences between formulating with upcycled ingredients versus non-upcycled ingredients.

Key Learning Objectives

• Learn how technologies and options for upcycled ingredients are advancing.
• Hear about the growth of upcycled ingredients in today’s food and drink market.
• Learn about the complexities, if any, of formulating with upcycled ingredients.

Who Should Attend

• R&D
• General Management
• Product Development
• Marketing / Creative

Speakers:

Mariel Nunley
Certification Manager
Upcycled Food Association

Mariel Nunley is the Certification Program Manager at the Upcycled Food Association, working to grow Upcycled Certified and build strong partnerships with participating companies. She has a BA in Environmental Analysis from Pitzer College where her honors thesis examined the impact of wasted food on food production and waste management systems. Her background is on customer success and operations teams at data-driven start-ups working on innovative waste collection solutions, food waste prevention tools, and compliance software.

Kantha Shelke, PhD, CFS
Principal, Corvus Blue LLC
Senior Lecturer, Food Safety Regulations, Johns Hopkins University

Kantha Shelke, PhD, CFS, is founder and principal at Corvus Blue LLC, a contract food science and research firm retained by food, dietary supplement, and allied enterprises, including professional and trade organizations, for strategic competitive intelligence, expert witness services, and rapid development and market realization of new products and technologies. Since 1986, she has been practicing and teaching food science and food safety regulations from end-to-end in food/supplement supply chains and food industry enterprises spanning the globe. A Certified Food Scientist and a Fellow of the Institute of Food Technologists, she serves on the Faculty Advisory Boards of Food and Agriculture at McGill University (Montreal) and Southwest College of Naturopathic Medicine (Tempe, AZ). She is passionate about advancing the understanding of food science, nutrition, food law, and culinary arts with science and sensibility.

Register Free: https://www.nutritionaloutlook.com/no_w/future-of-food