OUR 2026
SEMINAR PRESENTERS
SEMINAR A1
1:30 - 2:30pm
"The World of Hydrocolloids: Types, functionality and benefits to create amazing food and beverage products."
by IMCD
Embark on a hydrocolloid journey with us, exploring their diverse applications in various foods. From pectin to gellan and more, we unlock the secrets behind their versatility in beverages, yogurts, gummies, frozen treats, savory and baked goods. Discover best practices and strategies to overcome challenges, empowering you to craft innovative food products that surpass consumer expectations. We'll discuss the impact of innovation on hydrocolloids, offering a vast array of functional options to elevate your creations to the next level. Join us in unraveling the chemistry of hydrocolloids and revolutionize your approach to crafting extraordinary food products.
Speaker: Wanda Jurlina
Technical Business Development Manager, IMCD US Food, Inc.
Wanda has over 30 years of experience in hydrocolloids and is an incredible resource for our customers in developing food and beverage products. Based in California, she has worked with a wide segment of the food and beverage industry unsurpassed solutions and hands-on support.
SEMINAR A2
1:30 - 2:30pm
"From Pea to Plate: Understanding Pea Starch Functionality and Formulating for Success"
by Ingredion
Pea starch is a sustainable, clean-label ingredient that delivers exceptional functionality and cost efficiency across a diverse range of food applications. With its high amylose content, pea starch provides superior gel strength and film-forming properties, enabling firm textures in processed cheese and crisp coatings for coated chicken and fries. It also offers excellent water-binding capacity for improved yield and stability for meat products, while supporting allergen-free and plant-based trends. Compared to corn, potato, and tapioca starches, pea starch stands out as a locally sourced, non-GMO, tariff-free solution that combines performance with affordability—making it an ideal choice for manufacturers seeking to optimize texture, enhance product quality, and meet consumer demand for clean-label products.
Speakers
Katelyn Meyler
Principal Technologist - Protein Fortification Applications
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SEMINAR B1
2:45 - 3:45pm
"Sweet Science: Understanding the Roles of Sugars in Baking"
by Quadra
This presentation delves into the science behind sugars in baking, highlighting their roles in sweetness, browning, moisture retention, and structural integrity. Emerging trends in sugar reduction, alternative sweeteners, and polyols are explored alongside their metabolic and functional impacts. Shelf-life considerations and preservation strategies are also addressed, equipping R&D teams with practical knowledge for optimizing formulations while meeting evolving health and market demands.
Speakers: Swethashri Vijayakumar
R&D Specialist - Bakery Bars
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Driven by a passion for healthier, smarter food, Swetha combines over five years of industry experience with a Master’s degree in Food Science and Agricultural Chemistry from McGill University. She specializes in developing and adapting functional ingredients for bakery and bar products, tackling technical challenges, changing market trends, and customer product issues with practical, science-led solutions. Her expertise ensures that products are not only innovative and functional but also scalable, reliable, and aligned with consumer needs.​
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SEMINAR B2
2:45 - 3:45pm
"The Art of the Match: Plant-Based Proteins for Innovative Applications"
by Ingredion
Consumers, especially younger generations, are increasingly choosing plant-based proteins for health and sustainability reasons. However, meeting these evolving demands and creating successful products can be challenging due to the complexity of selecting the right protein for the right application. This seminar will explore strategies for protein selection to ensure application success, focusing on real-world examples such as tortillas, cold-pressed bars, and high-moisture beverages. We will discuss how different types of pea protein and their processing methods impact functionality, texture, and overall product performance, providing insights to help developers design innovative, consumer-driven plant-based solutions.
Speaker:
Canan Ozer
Associate Scientist, Global Applications
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