GLYLOID® - Tamarind Seed Gum: Functional Versatility in Food

Joe Marshall earned his bachelor's degree in food science with a minor in Chemistry from the University of Illinois. For almost ten years, he has been an integral part of Socius Ingredients, contributing across various domains of product development and ingredient research. He has spent much of his time working with Gyloid in the frozen dessert space formulating ice cream with superior texture and stability.

Kenji Takasaka's tenure at MP Gokyo Food & Chemical is marked by a balanced dedication to research and alliance management. Since joining in 2011, he has explored innovative uses of GLYLOID, particularly in frozen desserts. His diligent research efforts, including article publications and technical advancements, have significantly advanced understanding of this ingredient. Transitioning to alliance management in 2021, he leveraged his expertise to expand overseas sales, notably in North America. At IFT 2022, his research on ice crystal formation in ice cream using GLYLOID showcased his commitment to food science advancement. Through his modest yet impactful contributions, Kenji remains a trusted leader in the food industry.