As a consequence of COVID-19, boosting immunity is seen as a high priority from an innovation perspective. Companies are exploring the use of botanical and natural products as potential solutions to target this vibrant sector. This on-demand webinar provides an overview of the challenges that product developers face when incorporating natural products (herbals, botanicals, antioxidants, vitamins, polyphenols etc.) into foods.
November 25, 2020
From the measurement of bioactivity and how to develop analytical methods, through to understanding the stability of the natural product, all aspects of the product development process are covered, including the tools that can be utilised to reduce undesirable tastes.
Rachel Reid – Group Leader, Functional Ingredients and Lipids Team, Reading Scientific Services Ltd
Rachel is Group Leader of RSSL's Functional Ingredients and Lipids Teams. Rachel has over 10 years’ experience working within the Food industry. This extensive experience includes the analysis of vitamins, natural products and other ingredients in a wide range of food matrices. Her work has supported new product development, stability studies, claim substantiation and manufacturing troubleshooting. Immunity & natural products
Megan Eade - Product Development Technologist, Reading Scientific Services Ltd
Megan is a passionate and creative Food Innovator and Developer working within the food industry at Reading Scientific Services/Mondelēz International. She is skilled in communication, mentoring, and teamwork and has experience of a whole range of food categories and applications; along with a strong grounding in food science with a Bachelor of Science (BSc) with Industrial Training from University of Reading.
