banner

Clean label has been around for nearly ten years. And while it continues to be broadly discussed within the food industry, today, we’re going to go beyond the ‘marketing-speak’ to explore functional ingredients and value-added nutrition—a trend seemingly spurred by clean label and the increasing demands of mindful consumers. Featuring experts from Ingredion, Innova, and IFT, our latest podcast will examine the emergence of food with a purpose and feature insights about what this means for different generational groups, upcoming trends, the influence of global cultures, and how all of these factors impact future food innovation.

Maria Velissariou
Dr. Maria Velissariou
is Chief Science and Technology Officer at the Institute of Food Technologists (IFT), a global non-profit based in Chicago. She oversees science, technology and policy strategies, advocates for the science of food, and partners with stakeholders to advance the food system. Before IFT, Maria led a corporate career domestically and internationally, most recently as Vice President for PepsiCo Nutrition R&D with responsibility for global grains, dairy and children’s platforms. A values-driven leader, Maria has been a long-standing advocate for STEM and diversity. She has presented in various conferences globally and has been quoted in several media such as the WSJ, Axios, and Food Manufacturing.

Maria holds a PhD and Master in Biochemical Engineering from the University of Birmingham (UK), and a BEng in Chemical Engineering from the Aristotle University of Thessaloniki (Greece). She also studied executive leadership at Cornell University. Maria is fluent in English and Greek.

Lu Ann Williams
Lu Ann Williams
is a co-founder and Director of Innovation at Innova Market Insights. For the past twenty-five years she has worked with some of the world’s largest food, beverage and ingredient companies on product development, marketing strategies and technology scouting. She is an expert in trends driving the food and beverage industry. She manages a network of industry professionals, trendscouts and analysts in more than seventy countries that contribute to Innova’s proprietary market intelligence platform.

Pat O'Brien
Pat O’Brien is Ingredion‘s Regional Platform Leader, Clean & Simple Ingredients, U.S./Canada. In his role, Pat is responsible for Ingredion’s Clean & Simple strategy and delivery of annual targets for growth in the U.S. & Canada. He works closely with a global team focused on Clean & Simple Ingredients to execute business development, marketing and innovation. Pat joined Ingredion in 2007 and has held roles of increasing responsibility in the areas of marketing and business development. Pat holds a bachelor’s degree in business administration, with a major in food marketing, from St. Joseph’s University in Philadelphia, Pennsylvania.

More from IFTNEXT right arrow

How ripe is your produce? This sensor can tell you

Researchers at MIT have developed a sensor to monitor the plant hormone ethylene to determine when fruits and vegetables are about to spoil.

NASA technology put to use to make ‘meat’ from air

Air Protein has developed a method of making meat analogues out of carbon dioxide. Based on NASA ideas about how to grow food on board long journey spacecraft, Air Protein says its technology can create protein in a matter of hours and without the use of any arable land.

New ways of farming reaping big rewards

During 2019, venture capitalist firms invested $745 million in novel farming systems in 75 deals, an increase of 38% over 2018, according to AgFunder’s sixth annual Agri-FoodTech Investing Report.

Robotic automation transforming grocery retail

Walmart recently unveiled its Alphabot robotic system, an automated system that is set to revolutionize grocery order fulfillment by enabling quicker, more efficient order picking.

More from IFT right arrow

Post-Pandemic Impacts: How the Food System Will Adapt

Food industry experts predict food system changes in the wake of the COVID-19 pandemic.

Addressing a Viral Threat

As the coronavirus exacts its brutal toll on human health around the globe, the food system has responded with heroic efforts to safely manufacture, distribute, and sell food.

Conscientious Consumption

Hartman Group report Sustainability 2019: Beyond Business as Usual.

Latest News right arrow

Startup PeaTos launches BetterSnacks.com on heels of PepsiCo’s Snacks.com launch

To compete with PepsiCo's new direct-to-consumer websites, the startup brand PeaTos launched BetterSnacks.com this week.

Nielsen first-quarter 2020 numbers show growth of store brands

According to data from Nielsen, store brands posted double-digit sales increases across U.S. supermarkets, discounters, and drug stores as shoppers stocked up on products during the first stages of the coronavirus pandemic.

U.S. restaurant employment falls to the lowest level since 1989

The U.S. restaurant industry lost more than three decades of jobs in the last two months, according to a National Restaurant Association (NRA) analysis of preliminary data released by the Bureau of Labor Statistics (BLS).

Nearly 20% of U.S. kids are obese

Nearly one in five U.S. kids are obese, according to U.S. Centers for Disease Control and Prevention (CDC) data reported by the Associated Press.

Global food commodity prices drop further in April

According to the Food and Agriculture Organization (FAO) of the United Nations, world food commodity prices declined for the third month in a row during April, as the economic and logistical impacts of the COVID-19 pandemic resulted in significant contractions in demand for many commodities.