3 Top Challenges for Food Innovation (And How To Overcome Them)

Brandon Wright is Strategic Account Executive, Digital Solutions at FoodChain ID. In his role, he enables Regulatory and FSQA leaders to enhance their processes by providing the most efficient and effective compliance tools in the food and feed industries. Wrights's diverse skill set, spanning digital solutions, sales, strategic management and business development combined with deep food industry expertise, helps him deliver solutions that solve the complex regulatory and compliance requirements for customers. Wright earned his Master of Business Administration from Westminster University. He lives in Utah and enjoys fly fishing, outdoor activities with his family, and sports.

Louis Gore-Langton is the editor of Food Ingredients First, specializing in public policy, circular economy, trade legislation and product formulation. He holds an MSc from the University of Amsterdam.

Hi, I’m Julie Ambler and I’m the Head of Regulatory for Quorn Foods. I’ve been with the business for 11 years and look after the regulatory compliance of all products in the various markets we operate in. I’m married to Matt, who also works in the food industry but looking after chocolate. I have two grown up daughters and three granddaughters, 2, 3 & 6 years old. Quorn Foods sold their first product in 1985 in conjunction with Sainsburys, but the journey started way before then in the 1960 when Lord Rank started his search for a new, sustainable source of protein. He discovered a microorganism from the fungi family called Fusarium venenatum, which can be grown at scale and covert carbohydrate into protein, known as mycoprotein. All Quorn products contain mycoprotein, which is high in protein and fibre, low in saturated fat and contains no cholesterol. Quorn products are sold in retails, foodservice and quick service restaurants throughout the UK, Nordics, Switzerland, USA, Australia & Asia.