New consumer insights for plant-based protein in savory snacks – webinar

As snacking becomes more common and our normal eating routines slip away, consumers are looking for more nutritious options for their daily snacks. But manufacturers are met with the challenge of keeping the same great taste and texture of traditionally beloved snacks. In this webinar, we will preview some insights from Ingredion’s latest, proprietary consumer snacking research -- specifically in plant-based protein enhancement. We’ll look at Ingredion’s broad portfolio of plant-based ingredient solutions and finish with specific insights on using these ingredients in snack applications.  Attendees will gain a good understanding of today’s snacking consumer and new insight on how to balance better tasting with better-for-you in savory snacks.

Takeaways:

Moderator:

Karen Raterman
Assistent Director of Content Marketing, Food & Beverage Insider

Speakers:

Dan Kennedy
Director, Platform and Business Development, Plant-based Proteins, Ingredion

Dan has been with Ingredion for the past three years joining with the acquisition of PureCircle.  Dan has worked in both commercial and technical roles in Plant Based Protein with DuPont Nutrition and Health, on the Solae brand; nut meats and nut butters with H&W Ingredients; and extruding plant-based protein with Nuvex Ingredients.  Dan’s efforts have led to well over $50 billion in commercial sales in the plant-based protein space covering over 20 years of his career.

Ricardo Rodriguez
Marketing Manager, for Bakery, Snacks and Confectionary, Ingredion

In the past 20 years in the food industry, Ricardo has held positions in R&D, applications, product development, marketing, and technical service, mostly working for specialty ingredient suppliers. He has a B.S. in Biology from Caldwell College, an MBA from Northeastern University and is a member of the B&CMA, NCA, ASB, ABA, PMCA and the IFT. 

Erin Nese
Principal Technologist, System & Ingredient Solutions, Technical Service, Ingredion

Erin has been with Ingredion for 5 years, working mostly on plant-based proteins in food applications. She has supported the commercialization of multiple pulse-based ingredients and is an expert in Bakery & Snack applications. Erin holds an M.B.S. from Rutgers University and a B.S. in Food Science from Delaware Valley University.