The massive growth in vegan dairy alternative products on the market continues to provide challenges for the food developer, with the need to consider the in-use functionality as well as the basic product characteristics during development. This on-demand webinar provides an overview of ingredient selection and the impact these have on product functionality, the tools available to assess new vegan product performance and the powerful analytical techniques that can be utilised, including texture analysis and microstructural characterisation.
Carole Bingley, Senior Associate Principal Scientist, Reading Scientific Services Ltd (RSSL)
Carole is a Senior Associate Principal Scientist working in RSSL’s product and ingredient innovation team. During her time with RSSL, Carole has undertaken ingredient evaluation and product development projects on a contract basis for clients in several different food industry sectors. A food science graduate from Reading University, with a master’s degree in nutritional medicine from Surrey University, Carole has over 25 years’ experience in the food industry. This vast experience includes developing dairy and vegan meat alternatives based on plant proteins, as well as working with a wide range of sweeteners and bulking agents across many food categories.