A La Carte Connections

Are you going to supply side ? I will be on a panel discussing formulating with functional ingredients: Formulating with functional ingredients: How to make health taste good Tuesday, October 29, 2024 1:00 PM to 3:45 PM · 2 hr. 45 min. South Pacific Ballroom F If you can't make it to the session, you can find me on Wed and half of Thursday wandering around the expo floors as I have been doing since 199X gathering samples and tasting ingredients in sensible shoes. If you want me to come by your booth or you just want to say hi, confirm a time in my calendar here with your booth # or number to text. https://lnkd.in/gHpPT53n

Loved sharing my thoughts with IFT about A.I. - where it is going and what it means to food scientists. So great to have a chance to use A.I. to come up with ideas for the almond board of california. Food scientists have been so underserved as an industry,- its nice to feel appreciated at last. We are, after all, the only reason why people get to eat.... https://lnkd.in/gCXxBiSy #ift #A.I. #foodscience #productdevelopment #agilitas #almondboardofcalifornia Working with #agilitas has given me the opportunity to see how far A.I. can go in helping food scientists accelerate the bench-top to market process.

So exciting to collaborate with Kim Decker and Kristoffer Quiaoit 🍩 on this amazing article about donuts, sugar and no sugar insights! https://lnkd.in/gYun-ugw #allulose #monkfruit #lowcarb #lowsugar #alternativesugars #erythritol #foodscience

I recently had the pleasure of joining Lydia Adams on the Food Tech Talk podcast to delve into the intricacies of food product development and the challenges our industry faces. We explored the delicate balance between innovation and practicality, the complexities of clean label trends, and the significance of selecting the right manufacturing partners. One key takeaway? "The reality of creating food products is the manufacturing, production, storage, and processing. And that's going to have a higher priority." I also shared insights on emerging trends and technologies in the food industry, including the exciting potential of high-pressure processing (HPP). Interested in navigating the complex world of food science and product development? Tune into the latest episode of Food Tech Talk for more insights! 🎧 Listen here: 🔹 Youtube: https://lnkd.in/gAHd9AQA 🔹 Spotify: https://lnkd.in/g_gzUtRF 🔹 Apple Podcasts: https://lnkd.in/gG5UHPqP

Excited to be in Chicago this week for IFT! I will be judging the PD M&M Mars competition with 6 excellent candidates. Looking forward to the challenge. Back in 1993, I participated in the PD competition and our team came in 2nd place. Shoutout to Otis F. Curtis V, our team lead who did most, if not all, of the work. Thank you, Otis! Long live Gen X Food Scientists, we now rule the school.

Attended the #NCIFT Suppliers Night in Pleasanton, CA with my team and a client! We had a blast trying out oat milk, energy drinks, and nutritional bars. The salted malt flavored chocolate popcorn bar was a favorite, but I can't recall who was handing them out. Did anyone else try it? #foodscience #networking #NCIFT #TABLETOP #SUPPLIERSNIGHT . A few fun photos for those who could not make it to re -live the afternoon through me https://lnkd.in/gaSd9y_E

#expowest2024: The Ultimate Entrepreneurial Showcase! Just got back from the most busy expo I have ever seen! #expowest2024 was truly insane with so many booths and people. I made sure to cover every section and only missed a few booths (oops!). I even managed to hit most of the educational sections (well, almost) and indulged in way too many snacks. Last year, I missed out on the expo and had major FOMO, but this year I was all in and have the pictures to prove it! It was inspiring to see so many entrepreneurs working hard to bring their ideas to market and exhibiting at this ultimate showcase. Cheers to all the entrepreneurs who had the guts to exhibit and make this show a huge success. Looking forward to the next #expowest! https://lnkd.in/gKuUbcdW