Unlock the potential of texture with high protein yoghurt
Consumers continue to focus on health and wellness when they consider their food purchases, and they are not willing to compromise on their enjoyment, with texture playing a significant role in the consumption experience. With an inherent health halo, yoghurts are well placed to support health and wellness trends and provide a delicious sensory experience.
In this webcast, Yoghurts: Creating value with protein and texture you will:
Our panel of experts:
Adriana has over ten years of experience in marketing across agency and client-side, most recently leading product innovation, brand health tracking, and advertising research in food & beverages, media, and transport services. Prior to that, she worked on shopper marketing for a leading FMCG company. Adriana holds a Master of Marketing from the University of Sydney.
Lisa has worked at Fonterra for thirty years and she has held several roles at Fonterra’s Research & Development centre, working on the development and application of protein ingredients in a variety of food systems. She is currently working in the Cultured Foods application team at the Fonterra Research & Development centre, leading R&D teams to create innovative new ingredients and providing technical support for cultured customers around the world.
Esther has over 25 years experience in a range of R&D environments with a broad knowledge of the dairy industry. Esther leads the Cultured Foods application team at Fonterra’s Research and Development Centre where she applies her experience implementing new products and trouble shooting in yoghurt manufacturing plants to ensure that NZMP's formulations and products are commercially relevant. Esther and her team of application experts team develop solutions for customers all around the world across a wide range of cultured formats ensuring that formulations are tailored to plant capabilities and target product properties.
Marjan is a Food Rheology specialist with over 10 years’ experience working on different food systems. Marjan joined Fonterra in April 2020 and is a research technologist in the Cultured Foods Application team where she primarily focuses on structure and rheology relationships and rational design of cultured and dairy foods systems. Marjan holds a PhD in Chemical Engineering from the University of Queensland.