Formulating with functional ingredients: How to make health taste good – videoFormulating with functional ingredients: How to make health taste good – video

Discover the latest functional ingredients like collagen, mushroom extracts and ashwagandha making waves in the food and beverage industry. Learn how to incorporate these ingredients effectively, including masking techniques, optimal dosages and potential interactions. Price: $75

Audarshia Townsend, Content Director, SupplySide Food & Beverage Journal

November 12, 2024

formulating with functional ingredients

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At a Glance

Understand the nuances of masking, activating, and dosing these ingredients to deliver real health benefits.
Learn how functional ingredients interact with other components, affecting taste, stability and overall product quality.
Avoid common mistakes when incorporating supplement ingredients into food and beverage products.

This session delves into the ongoing trend of functional ingredients in food and beverage. Collagen, various mushroom extracts, ashwagandha, as well as other popular ingredients in supplement formulations, are now finding their way into more food and beverage products. We’ll explore these and other trending ingredients and how to use them in food and beverage. Learn which ingredients may need masking or activators, and the necessary doses to offer a health benefit.

We’ll share common mistakes when using traditional supplement ingredients in food and beverage, how popular functional ingredients interact with other components, and their impact on taste and stability. We’ll reveal current market trends and cost-effective formulation and processing techniques.

Experts will also cover using natural colors, flavors and sweeteners to achieve a consumer-preferred clean label. An important presentation on regulatory issues concerning functional ingredients is also featured during the session.

Watch this video to gain insight to:

The latest regulatory requirements for functional ingredients.
Cost-effective techniques for formulating and processing functional food and beverage products.
How functional ingredients interact with other components, affecting taste, stability and overall product quality.
How to use natural colors, flavors and sweeteners to achieve a clean label.
Techniques for masking or activating ingredients, determining optimal dosages and understanding ingredient interactions.

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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.

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