dates and times:
This webinar will cover an introduction to the growing plant-based dairy trend as well as challenges formulators face when developing plant-based dairy alternatives. Ashland solvers will explain how cellulosic hydrocolloids can be used to overcome these formulation challenges. They will also provide examples of formulations that provide the desired texture and eating quality consumers are looking for.
register for our free webinar to learn about:
Technical Manager Food & Beverage EMEA
Carmen is a graduated food engineer with more than 20 years of experience in the food industry and several sectors: R&D, scale- up, process optimization and process trouble shooting. Carmen is Diplom Ingenieur Food Technology, FH Lippe / Lemgo Germany.
Mary Jean Cash
Technical Lead for Nutrition & Nutraceuticals –Ashland North America.
With over 20 years of experience in the food industry, Mary Jean has research and development as well as applications experience in a wide variety of prepared foods particularly in the area of hydrocolloids. Mary Jean has a BS in Food Science and Technology from Virginia Tech and MS from University of Delaware.
Natcha Wongthongdee, PhD
Team Technical Lead, Nutrition & Nutraceuticals Asia Pacific
Natcha has 10+ years of experience of technical support in B2B food and nutraceutical ingredients. Her educational background includes a doctorate in Biotechnology from Mahidol university, collaborated with Lorraine university and a postgraduate certificate in marketing from Holmesglen Institute.