Start Date:21 march, 2024
Start Time:16:00 CET
Duration:45 minutes
Abstract:
The rising consumer demand for healthier and natural food options has encouraged the exploration of innovative natural plant extracts as alternatives to synthetic ingredients. In the world of bakery products, the issue of oxidation and rancidity poses a significant challenge, impacting the shelf life and overall quality of dry bakery goods such as breadsticks, cookies, breaded toasts, crackers…etc. OLESSENCE™ B Liquid, an innovative, synergistic plant-extract blend that boosts flavour while preserving freshness in dry bakery products. The next generation of Kemin’s natural solutions for the bakery industry is now available for food producers in the EMEA (Europe, Middle East and Africa) region. In pursuit of maintaining high quality and extending the shelf life of bakery products, the combination of specific natural flavours, including olive extract, has emerged as an ideal strategy. Learn more about OLESSENCE
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Speakers
Caroline Ecoffard Product Platform Manager Kemin Food Technologies EMEA Caroline Ecoffard, product platform manager at Kemin Food Technologies EMEA. With a Bachelor Degree in Tertiary Science and Technology, followed by an Advanced Technician Certificate in International Businesses, Caroline started her career in logistics in the food industry. She then turned into marketing, as a global product manager in the Pet Food Industry. She is at Kemin for more than two years as the Product Platform Manager of the Food Technologies EMEA business unit.
Serena Martini Senior R&D Manager Kemin Food Technologies EMEA With a master’s in food science and technology in 2015, Serena started her PhD work in Nutritional Biochemistry under the PhD course of Agri-Food Science, Technology, and Biotechnology. After about 3 years as postdoc researcher in the field of biochemistry and molecular biology, she obtained the national scientific qualification as Associate Professor in Biochemistry. Her passion for health and nutrition led her to re-enroll at the University obtaining a master’s degree in Human Clinical Nutrition in March 2023. Serena started at Kemin in 2021 as R&D Research Associate and is now working as Senior R&D Manager for Kemin Food Technologies EMEA business unit.
Elizabeth Green Senior Journalist CNS Media Elizabeth is a senior journalist at CNS Media, the publisher of FoodIngredientsFirst.com. She also works as deputy editor of the B2B industry journal The World of Food Ingredients. She graduated with a BA in Broadcast Journalism in 2011, giving her the tools to create compelling, newsworthy and relevant content in both print and online media. Elizabeth enjoys exploring topics and building content around consumer trends and food ingredient innovation, focusing on flavors and colors.
Sophie Côté Client Success Manager Innova Market Insights Sophie Côté, Client Success Manager at Innova, has a bachelor's degree in food science and agricultural chemistry. Having previously served as an account manager at renowned ingredient distributors such as IMCD Group and Caldic Canada, Sophie has a proven track record in helping companies innovate in the food and beverage space, managing client accounts and fostering strategic partnerships. Leveraging her industry experience, Sophie is committed to offering Innova’s customers a holistic perspective of their market and empowering them to make business decisions with confidence.
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