Knowledge and networking session – Formulating with functional ingredients: How to make health taste good

This session delves into the ongoing trend of functional ingredients in food and beverage. Collagen, various mushroom extracts, ashwagandha, as well as other popular ingredients in supplement formulations are now finding their way into more food and beverage products. We’ll explore these and other trending ingredients and how to use them in food and beverage. Learn which ingredients may need masking or activators, and the necessary doses to offer a health benefit. We’ll share common mistakes when using traditional supplement ingredients in food and beverage, how popular functional ingredients interact with other components, and their impact on taste and stability. We’ll reveal current market trends and cost-effective formulation and processing techniques. Experts will also cover using natural colors, flavors and sweeteners to achieve a consumer-preferred clean label. We’re transforming the last hour of the session into an interactive happy hour, featuring opportunities for speaker Q&A and networking with other industry professionals.