Conquer food and beverage science challenges: From fortification to food safety – video

This session tackles a few top roadblocks that food scientists face when creating tasty, healthy foods and beverages. We'll take a deep dive into fortifying products with trendy, yet often finicky, nutrients. Crafting shelf-stable products that are safe, attractive and delectable is another key issue. Finally, experts will unveil strategies to manage costs to ensure food and beverage ingredients and creations meet budget expectations. You’ll leave the session with a roadmap to solve these challenges and develop winning food and beverage products. Price: $75

Audarshia Townsend, Content Director, SupplySide Food & Beverage Journal

November 11, 2024

food and beverage science challenges

Already purchased?

At a Glance

Fortified beverages deliver specific health benefits, such as improving gut health and cognitive function.
Successful formulation requires balancing efficacy and taste, as well as ensuring ingredient stability.
Regulatory considerations and consumer trust play a crucial role when making functional claims.

Are you a food scientist striving to create products that are both nutritious and delicious? Join this expert-led session where we tackle the real-world challenges of fortifying foods, maintaining shelf stability and ensuring consumer appeal without compromising on taste.

What you’ll learn:

Balancing nutrition and taste: Dive deep into strategies for formulating fortified products that deliver the promised benefits while also offering up a tasty experience.
Ensuring food safety and shelf life: Gain insights into the latest techniques for extending shelf life and preserving nutrient integrity in both fresh and processed foods.
Cost-effective and sustainable solutions: Discover ways to meet budget constraints and reduce environmental impact without sacrificing product quality.

Meet the panel:

Learn from industry leaders Candy Schibli, CEO and founder of Southeastern Roastery; Sam Kressler, principal at Stir Innovation; Tia Glave, co-founder of Catalyst; and Jessica Cusovich, senior R&D scientist at Caldic. Together, they bring years of expertise in food science, sustainability and product development to help you navigate complex regulatory landscapes and improve your product development outcomes.

Key takeaways:

How to ensure fortified products are both safe and appealing
Addressing regulatory hurdles in nutrient labeling
Practical approaches for maintaining nutrient stability through processing

By the end of this session, you’ll leave with actionable insights, the confidence to navigate common fortification pitfalls and a clear understanding of how to meet both consumer expectations and regulatory demands.

Read more about:

Premium content

About the Author

Audarshia Townsend

Audarshia Townsend

Content Director, SupplySide Food & Beverage Journal, Informa Markets

A lifelong Chicagoan, Audarshia Townsend is an award-winning, veteran food and beverage journalist who serves as the content director for the SupplySide Food & Beverage Journal brand. She is Informa Markets' 2024 "Star Storyteller" winner. Her experience as a visionary editor and writer spans 30 years, with an emphasis in print and digital magazines. Audarshia's professional passion is to champion and amplify underserved business communities. Some of her most recent content includes her "The Month in 2" video series, a deep dive into sensory science at Cargill and a feature on a flavor master specializing in wellness teas.She also appears regularly on local and national media outlets to discuss food and beverage trends, most notably FOX-32 Chicago, plus WGN-TV, WXRT-FM, NPR-Chicago and the Travel Channel. She is often called on to serve as a judge for prestigious food, beverage and restaurant awards, including the James Beard Foundation, NEXTY Awards, Culinary Fight Club and Black Women in Food. Additionally, Audarshia has served as a keynote speaker at Niche Media Conference, moderated panels at Philly Chef Conference, the Chicago Tribune and Black Women in Food Summit, and participated on panels at Diversity.org, the National Association of Black Journalists Convention (Miami 2019) and countless other events.

She continues to write for Chicago magazine, and previously she has written for the likes of the Chicago Tribune, Eater Chicago, Esquire, Essence, The Huffington Post, Los Angeles Times, Playboy, Time Out Global and World’s Best Bars.

With food and beverage being her longtime, chosen beat in media, she has created content for a number of prestigious brands such as AOL, Google, Lawry’s Seasoned Salt, Lexus, MasterCard, Markon Cooperative Inc., Miller Brewing Co., Resy and Simplot Foods.To date, Audarshia has guest lectured at the following higher-education institutions: Columbia College Chicago and Loyola University Chicago for undergraduate journalism students; Northwestern University for graduate journalism students; and Illinois Institute of Technology (IIT) for undergraduate, graduate and Ph.D. food science students. She also mentors aspiring young writers and journalists whenever she can. Email her at [email protected] and also connect with her on LinkedIn.

See more from Audarshia Townsend

You May Also Like