Now Available On Demand! The immune health market is crowded. Can you win with food and drinks?
In the competitive immune health market, brands are challenged to differentiate themselves. Will alternative delivery forms—food and drinks—make the difference? Hear from experts about why functional food and drinks are the next stop for immune health, and learn about the challenges of working with immune health ingredients in these matrices.
Key Learning Objectives:
Who Should Attend:
Abhijitha Ravi is a food scientist at Spoonshot. Her experience includes working on product development and process optimizations for food companies. She is a passionate researcher and finds joy in new innovations.
Senior Beverage Scientist
Angela Skubal is a senior beverage scientist at Imbibe, a technical resource for bringing food and beverage products to market, based just outside of Chicago. With almost a decade of experience in the food and beverage industry, Angela has been able to support the development of a variety of beveragesand confections across the sports nutrition, cannabis, and functional segments. After starting her career in the sports nutrition category, she gained proficiency in off-tasting actives that are present in many of the functional beverages on the market. She continues to refine her development skills by focusing on masking unpleasant ingredients and optimizing finished products designed to delight consumers. She has a B.S. in food science and MBA in marketing and innovation from the University of Illinois.
Kantha Shelke, PhD, CFS
Principal, Corvus Blue LLC
Senior Lecturer, Johns Hopkins University
Kantha Shelke, PhD, CFS, is founder and principal at Corvus Blue LLC (Chicago), a contract food science and research firm retained by food, dietary supplement, and allied enterprises, including professional and trade organizations, for strategic competitive intelligence, expert witness services, and rapid development and market realization of new products and technologies. Since 1986, she has been practicing and teaching food science and food safety regulations from end-to-end in food/supplement supply chains and food industry enterprises spanning the globe. A Certified Food Scientist and a Fellow of the Institute of Food Technologists, she serves on the Faculty Advisory Boards of Food and Agriculture at McGill University (Montreal) and Southwest College of Naturopathic Medicine (Tempe, AZ). She is passionate about advancing the understanding of food science, nutrition, food law, and culinary arts with science and sensibility.