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Start Date:April 22, 2021

Start Time:4PM CET (PARIS) | 9AM CT (Chicago)

Duration:60 minutes

Abstract:

Exploring the concept of making use of as few ingredients as possible that consumers recognise as wholesome and natural; and the trends associated with clean label, such as free from, organic, whole grain and better-for-you.

Sponsors

Cargill Lesaffre
IFF

Speakers

Marcia Mogelonsky

Director of Insight

Mintel Food & Drink

Marcia Mogelonsky is Director of Insight for Mintel Food & Drink and global analyst for confectionery/snacks. Before joining Mintel in 2000, she was a consultant and speaker in the food industry and an editor at American Demographics magazine. She has also authored two books on demographics and food shopping.

Kantha Shelke, PhD, CFS

Principal, Corvus Blue LLC / Sr. Lecturer,

Johns Hopkins University

Kantha Shelke, Ph.D., CFS, IFT Fellow, is principal at Corvus Blue LLC, a food science and research firm that expedites development and commercialization of products and technologies to create market demand for honestly healthful foods and teaches food safety regulations at Johns Hopkins University.

Gill Hyslop

Editor

BakeryandSnacks

Gill Hyslop is editor of BakeryandSnacks. She has been in the magazine industry for over 30 years, having worked on numerous titles and fields, including food and beverage, jewellery, travel, leisure, IT, government, health and others, on both B2B and consumer titles, in positions from deputy editor, editor, editor-in-chief to publisher. Gill was previously editor of Food Review, the South African monthly food trade journal. She has also worked in the food industry as a chef, having owned her own award-winning restaurants in the Natal Midlands in South Africa; working on charter yachts in the Mediterranean; and as a contract chef in Tavira on the Algarve, before joining William Reed.

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