In this presentation, Melissa Hartley, Sr Market Manager, and Jennifer Howell, Director of Regulatory Innovation, will cover six trends in pet food and treats including: Human grade claims, plant-based food, upcycling, made in the USA and functional ingredients. We’ll talk about how these trends are appearing in the market, consumer insights from pet parents and the regulatory challenges that manufactures face in bringing these products to market.
Designing great tasting pet products poses unique challenges as we must consider not only our furry friends but the pet parent. In this webinar, Dr. Lindsey Szymczak, Senior Scientist- Taste Modification , and Kristin Fox, Junior Flavorist, will lead you through how we design flavors for pet products and the benefit of integrating the use of advanced analytical tools such as E-nose and E-tongue to create tailored flavor solutions for best in class products.
Many differences exist between the anatomies and flavor perceptions of humans and their pet counterparts. In this session, Dr. Bob Sobel, VP of Research & Innovation, will dive into the differences that influence pet feeding behavior. There will also be a discussion of macronutrient and repeated consumption behavior will be reviewed.
In this webinar, Jennifer Howell, Director of Regulatory Innovation, will be providing a summary on the legal use of flavors in pet foods. The topics include which Federal regulatory agencies have responsibility over the ingredients, labeling and claims in pet food – and what is considered a pet, anyways? We will go into detail on the front of pack labeling rules in addition to several important watch outs and claims including natural, human grade, grain-free and raw. Bonus material includes lots of cute pet pictures!
Melissa joined FONA in September of 2014 and has over 16 years of experience in the food and flavor industries. Melissa currently leads the Pet Care business at FONA including a team of talented Flavorists and Food Technologists who are focused on developing unique flavor solutions for pet food, treats, supplements and healthcare applications. Melissa holds a Bachelors degree in Food Science & Technology from Virginia Tech in Blacksburg, Virginia. Email: email@example.com
Bob began his career in the flavor industry at FONA in 1999. He directs technology and innovation efforts in the area of new and novel flavor encapsulation delivery systems. Dr. Sobel has taught general chemistry, quantitative chemical analysis and instrumental analysis. He has published manuscripts in Analytical Chemica Actica, The Journal of Chemical Education and Perfumer & Flavorist. Dr. Sobel has given a variety of technical symposia on topics such as analysis of flavor encapsulates and challenges of microencapsulation of flavors. He received a B.S. in chemistry from Northern Illinois University, his M.A. in educational leadership from Aurora University and his Ph.D. in chemistry from Northern Illinois University. Email: firstname.lastname@example.org
A FONA leader for 18 years, Jennifer is a passionate advocate for helping customers find solutions to their regulatory challenges. A key part has been implementing the regulatory processes and infrastructure needed in a rapidly growing organization to provide compliant documentation and flavor development tools for programs such as kosher, hazard communication, nutrition, allergen, labeling and GMO. With these tools as a foundation, the regulatory team at FONA is able to process over 60,000 documents a year from an average of 900 customer requests a month at industry leading service times. Adept at communicating complex ideas in effective ways, Jennifer embodies the spirit of FONA’s “dare to be different” approach. Jennifer is a strong voice within the food and beverage industry and frequently speaks at Flavor University and events such as IFT and FlavorCon. Jennifer has a B.A. from the State University of New York. Email: email@example.com
Kristin’s work as junior analytical chemist at FONA focuses on flavor analysis and method development. She was published in the Journal of Dairy Science regarding the role of sodium in the salty taste of permeate. She earned a bachelor’s degree from the University of Illinois at Urbana-Champaign and master’s degree from North Carolina State University, both in food science. Email: firstname.lastname@example.org
Lindsey joined the Research and Innovation team at FONA in the fall of 2019. She leads FONA’s taste modification and electronic sensing platforms to advance FONA’s Optify technology and develop new customized solutions. Lindsey completed her undergraduate education at Cornell University where she received a B.A. in Biology and Chemistry. From there, she attended Northwestern University where she earned her Ph.D. in chemistry. Email: email@example.com