Dogwood IFT

I'm excited to moderate the next Dogwood IFT Webinar! Come to hear stories and advice from your NC industry friends. We've pulled together an awesome and well-rounded group of folks from R&D, Operations, Bus Dev and Executive Leadership 🫛 🥔 ☕ I'll be digging for some juicy details on successes, failures and everything in between!

Today, on #WorldFoodDay, I'm reflecting on my work that has been focused on the incredible potential of #biofortification, #carotenoids, #bioactive components, #plantbased foods, #novelfoods, and #alternativeproteins to address global food challenges. In my career I have been exploring ways to enhance the nutritional value of crops, develop innovative food products, and promote sustainable #foodsystems. I am focused on and prioritizing #foodsafety, #valueaddition, #sustainability, and #regenerativeagriculture, to create a healthier, more equitable, and resilient food future for all. #FoodScience #Nutrition #Biofortification #PlantBased #SustainableFood #Innovation #FoodSafety #ValueAddition #RegenerativeAgriculture

🇬🇧🇺🇸 Wrapping up the Innovate UK #USAAlternativeProteinsGEM with two more exciting days on the East Coast! 🌎 ✨ Highlights included: - A visit to the Rutgers Food Innovation Center 👩🏭 in Bridgeton - Hosting a roundtable of #AlternativeProtein thought leaders 🤝 - Meeting with Northwell Health 🏥 to explore how they're putting good food at the heart of patient care 🍽️ Thank you to Nolan Lewin, Julie Elmer, Craig Peck for showing how Rutgers provides spaces for SMEs to grow #innovations in the food sector 🚀, and to Lou Cooperhouse and Anastasia Blasi for their overview of the Alternative Proteins market 🥩🌱 in the US, and how New Jersey can support companies. Our Alternative Proteins Roundtable was a treasure trove of insights 💡—highlighting: - The importance of solving real-world problems 🛠️ - Leveraging existing networks and customer trends 🔗 - How the story of #OrganicFarming can show a way for normalising novel food methods 🌾 Thank you to Steve Molino, Laura Katz, Tony Pavel, Nil Zacharias, David Benzaquen, Bre Duffy and Tawanda Muzhingi for sharing their insights. Thank you as well to Jennifer Scanlon, Sven Gierlinger and Andrew Bennet for sharing their insights to what the food service industry needs to adopt #PlantBased, #Fermented or #CultivatedMeats into use. 👉 Stay Informed: The full report from this #GlobalExpertMission will be available ahead of our webinar on 4th December 2024: https://lnkd.in/e8Awj8AQ A huge thank you to our UK Experts who have fuelled this fact finding mission to San Francisco, Davis, New York and Bridgeton. Their insights will be used for innovate UK to design programmes improving collaboration between the USA and UK in this sector, and move the global food system towards greater #sustainability, #resilience and #tastiness. They were: Indy Kaur, Sarah Gaunt, Simon Hurley, Rick Mumford, Abi Aspen Glencross, John Carslake UK organisers: Tom Jenkins, Syed T Ahmed, PhD, Adam S. US organisers: Hannah Davelman, Garrett Dunlap Thank you to: Matthew Cliffe, Natalie Withenshaw, Innovate UK Business Connect, Foreign, Commonwealth and Development Office, UK Business and Trade - North America, British Consulate-General in San Francisco and Jon Hazell

This week, I had the pleasure of attending the Dogwood IFT in Greensboro, NC. It was a great turn out and I’m glad I saw some familiar faces. :) See y’all at the next one!

Congratulations to the 2024 FBNS alumni award winners, Marjorie Munneke and Nathalie Plundrich, PhD! 🎉 🎖 Marjorie (Food Science, B.S. ‘10) is the Director of R&D - Material Science, Extrusion and Flavor Technology for Impossible Foods. She was recognized as our Outstanding Alumna. After receiving her undergraduate degree in food science at NC State, she went to Victoria University of Wellington to get a PhD in chemistry with a focus on food structure. Coming back to the US, Marjorie started her career at Impossible Foods as a scientist. Now, as a Director of Research and Development at Impossible Foods, she is influencing one of the fastest growing markets in the food industry. Marjorie’s passion for food science and creating an improved food system is notable. It’s what drives her career. She has used that passion in the field of academic research, starting up a pilot facility in a burgeoning new industry, and sharing her career advice with students. Nathalie (Food Science, M.S. ‘14 PhD ‘17) is the Technology Development Manager for SinnovaTek | SinnoVita | FirstWave. She is our Outstanding Young Alumna. Nathalie was recruited to lead and expand research in protein-polyphenol complexation technology. In the six short years she's been with Sinnovatek, she's watched it grow from a handful of employees in a start-up to a thriving company with multiple facilities and connections in the processing world. She's become adept at making connections with companies throughout the US and the globe, and has spearheaded multiple R&D projects for Sinnovatek. She also was one of the leaders in 2 USDA SBIR projects (Phase 1 and Phase 2), interacting with NC State labs to bring new technologies to market. Currently, she is a leader in IFT's Dogwood Division, and keeps current in the latest innovations. Truly an energetic and passionate individual who has brought so much to North Carolina. We are very proud of all that both honorees have accomplished in their careers. Congratulations on your achievements, we’re glad that you’re a part of our Pack! NC State - College of Agriculture and Life Sciences

🇬🇧🇺🇸 Wrapping up the Innovate UK #USAAlternativeProteinsGEM with two more exciting days on the East Coast! 🌎 ✨ Highlights included: - A visit to the Rutgers Food Innovation Center 👩🏭 in Bridgeton - Hosting a roundtable of #AlternativeProtein thought leaders 🤝 - Meeting with Northwell Health 🏥 to explore how they're putting good food at the heart of patient care 🍽️ Thank you to Nolan Lewin, Julie Elmer, Craig Peck for showing how Rutgers provides spaces for SMEs to grow #innovations in the food sector 🚀, and to Lou Cooperhouse and Anastasia Blasi for their overview of the Alternative Proteins market 🥩🌱 in the US, and how New Jersey can support companies. Our Alternative Proteins Roundtable was a treasure trove of insights 💡—highlighting: - The importance of solving real-world problems 🛠️ - Leveraging existing networks and customer trends 🔗 - How the story of #OrganicFarming can show a way for normalising novel food methods 🌾 Thank you to Steve Molino, Laura Katz, Tony Pavel, Nil Zacharias, David Benzaquen, Bre Duffy and Tawanda Muzhingi for sharing their insights. Thank you as well to Jennifer Scanlon, Sven Gierlinger and Andrew Bennet for sharing their insights to what the food service industry needs to adopt #PlantBased, #Fermented or #CultivatedMeats into use. 👉 Stay Informed: The full report from this #GlobalExpertMission will be available ahead of our webinar on 4th December 2024: https://lnkd.in/e8Awj8AQ A huge thank you to our UK Experts who have fuelled this fact finding mission to San Francisco, Davis, New York and Bridgeton. Their insights will be used for innovate UK to design programmes improving collaboration between the USA and UK in this sector, and move the global food system towards greater #sustainability, #resilience and #tastiness. They were: Indy Kaur, Sarah Gaunt, Simon Hurley, Rick Mumford, Abi Aspen Glencross, John Carslake UK organisers: Tom Jenkins, Syed T Ahmed, PhD, Adam S. US organisers: Hannah Davelman, Garrett Dunlap Thank you to: Matthew Cliffe, Natalie Withenshaw, Innovate UK Business Connect, Foreign, Commonwealth and Development Office, UK Business and Trade - North America, British Consulate-General in San Francisco and Jon Hazell