Winter Webinar Series
Join us for our Winter Webinar Series, a curated selection of educational events showcasing cutting-edge topics in food science and innovation. Each 45-minute webinar is free to participate and designed to inspire and inform professionals in the industry.
Register below to secure your spot!
Upcoming Webinars:
Tuesday, February 25

Revolutionizing Nutrition: Introducing White Chlorella & GoldRella
Learn about the groundbreaking advancements in microalgae-based nutrition. This webinar will provide an in-depth overview of White Chlorella and GoldRella, including their nutritional profiles, potential health benefits, and how they can revolutionize the way we approach nutrition.
John Tenorio, Sales Manager at Daesang America has overseen sales and marketing efforts in the nutraceutical space for the past decade. He holds an International Business background and specializes in understanding consumer behavior, market trends, and creating effective go-to-market strategies. In his spare time, John enjoys surfing and mastering new recipes in the kitchen.
Thursday, February 27

Insoluble Dietary Fiber: An Effective Tool for Development and Quality Improvement of Better-for-You Bakery Products
This webinar is for food industry professionals navigating the better-for-you food trends and product development challenges. Consumers are seeking clean label, health-focused products with premium quality and sensory appeal. Insoluble dietary fibers, especially from cellulosic sources, are key in addressing these needs, particularly in bakery products, where they can reduce calories, sugar, and carbs while fortifying fiber content.
The second part of the webinar will focus on using insoluble fibers to improve product quality, texture, and consumer appeal in bakery products.
Learning Objectives:
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Learn how insoluble dietary fibers support health and wellness formulation.
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Explore application examples of insoluble fibers in better-for-you bakery products.
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Understand how these fibers enhance product quality and sensory properties.
Kornelija Matkovic is a Bakery Applications Manager at J. Rettenmaier USA. Kornelija has been working with dietary fiber applications, primarily in grain-based foods, for 18 years. She leads projects related to novel applications of dietary fiber in food, improvement of nutritional profile of food products, and utilization of functionality of insoluble dietary fiber in quality improvement of baked products. Her role also includes close collaboration with industry on product innovation and improvement of existing products.
Kornelija holds a PhD degree in Cereal Science from North Dakota State University.

Thursday, January 30

Unlock the Future of Savory Natural Flavor Solutions with NAMINO® and Dsavory™
Discover how NAMINO® and Dsavory™ revolutionize savory flavor creations with clean-label, umami-enhancing, and sodium-reducing benefits. Perfect for sauces, soups, seasonings, plant-based meats, snacks, and more. These next-gen ingredients align with global trends for healthier, natural, and sustainable options in foods.
Peter Kyung, Executive Director at Daesang America, has been part of Daesang Corporation (South Korea) since 2009. With a background in Food Science, he specializes in marketing flavor enhancers, natural flavors, microalgae, amino acids, as well as starches and sweeteners.