Marketing, nutrition scientifique et recherche sensorielle
Comment réussir à créer une protéine végétale nutritive qui contribue durablement à la renaissance d'une toute nouvelle gastronomie?
Au cours de ce webinaire, vous obtiendrez les réponses à ces questions, à travers une approche intégrée:
- Des aliments traditionnels aux aliments spécifiques d'origine végétales, quelles sont les attentes des consommateurs?
- Comment choisir la protéine végétale adaptée aux diverses applications alimentaires d'origine végétale?
- Quel est le goût d'une protéine ? Informations clés pour comprendre et tirer le meilleur parti des goûts des protéines végétales.
- Quels sont les avantages santé et nutritionnels scientifiquement prouvés de la protéine de pois?
- Quelles sont les nouvelles protéines végétales utilisées pour diversifier la gamme de produits disponibles?
Visionnez ce webinaire (en anglais) et partagez les connaissances nos experts en marketing, nutrition scientifique et recherche sensorielle sur les protéines de pois.t
Speakers
Benjamin Voiry
Head of Marketing Food - Europe & Global marketing manager Savory - Roquette
With a Master’s degree in Science and Engineering, Benjamin has spent more than 10 years in the B2B ingredients manufacturing space and is working on promoting natural ingredients for better food around the world. He joined Roquette in 2016. One of his key focus is the use of plant-based proteins in new food applications to fulfill customers’ expectations.
Laetitia Guerin-Dereumaux
Nutrition & Health Senior Research Manager - Roquette
Laetitia is Senior Research Manager in the Nutrition & Health R&D team with more than 18 years of experience in nutrition at Roquette France. She is more specifically involved in the development of the nutritional data for Roquette’s fibers and proteins. In this position, she manages preclinical and clinical studies, confirming nutritional benefits of these ingredients through a scientific approach. Her main fields of expertise are satiety and weight management, blood glucose management, colonic health and muscle development. Laetitia has co-authored many scientific papers published in peer reviewed journals. She obtained an engineering degree in biology from the University of Technology of Compiègne (France) in 2002.
Marie-Aude Altrichter
R&D Flavorist Supervisor - Roquette
Marie-Aude has been Roquette’s R&D Flavorist Supervisor since February 2019. With over 20 years of experience in flavor houses, she has worked in many flavor creation categories, including sweet and savory applications. As Senior Flavorist, she can help satisfy customers’ requirements with creative formulations that meet the most demanding challenges of a global market. She provides taste expertise on the ingredients of Roquette and in particular on proteins. Her role is to coordinate taste from the development of proteins to their application in food products with the sensory analysis department. She obtained a Flavorist degree from I.S.I.P.C.A. in 1993.
Silvia Schnicker
Head of Marketing Food – Americas & Global Market Manager, Dairy - Roquette
Silvia Schnicker MBA, is Global Market Manager for the Dairy segment at Roquette. Silvia joined Roquette in 2012. Trained as Food Engineering from Universidad Autonoma Metropolitana in Mexico City, she also holds an MBA in Marketing Management and a Master’s degree in Marketing and Advertising. She started her career in the food ingredients sector with strong experience in the Flavor Industry and Marketing with focus in Latin America. Besides her current role, Silvia is also responsible for the Marketing team in the Americas region. Her focus is the Dairy market and plant-based solution strategies and technologies to address current market needs and foresee future ones.