Date: 8 September 2022
Time: 14:00 – 15:00
IFST member – Free
Non-IFST member – £25.00
Organised by IFSTs Sensory Science Group (SSG)
Sensing alternatives to milks. Are plant-based alternatives to milk worthy of all that rave? Alternatives to milk have recently been on the rise. Consumer acceptance has been widespread with plant-based drinks now occupying considerable shelf space in grocery stores and even local coffee shops offering these options. Have you wondered why people are flocking to these? Do consumers expect them to taste like milk? This presentation will highlight current trends, the reasons behind their increasing popularity, consumer expectations and acceptance, sensory drivers and opportunities for improvement. The talk will also present the pros and cons from a sensory point of view. It will also invite participants to reflect on varying perspectives in North America versus the UK and other global locations
What you will learn about:
- Trends behind plant-based drinks
- Sensory & Consumer methodologies to test products and determine drivers of liking for product optimisation
- Consumer expectations of alternative milk products
Target audience: Sensory scientists, nutritionists, consumer researchers, psychologists, health scientists, new product developers, flavour chemists.
Chair: Stephanie Mitchell, FIFST, CSci, RSensSci, MCIEH
From her late teens, Steph developed a love of food, leading to the decision to study it further and gaining an MSc in Food Science, Reading University. This then instilled a fascination for sensory science and she has built her successful career in this area. Steph is Senior Sensory Manager at ppl Insights, an independent market research agency based near Gatwick in Surrey. Ppl offers both sensory and consumer, quantitative and qualitative research solutions and works with many of the UK’s top FMCG companies.
Current Chair of IFST’s Sensory Science Group, Steph is also a volunteer on their Membership Assessment Panel. In addition, she is involved in Reading University’s Industry Advisory Board, which ensures that their Food Science courses are relevant to employers.
Speaker: Natasha Dsouza, Senior Director Global Sensory and Consumer Insights, Blue California Co
Natasha is currently the Senior Director of Sensory and Consumer Insights at Blue California group of companies. She is a seasoned and accomplished sensory and consumer insights expert. She has a huge passion for understanding the consumer and helping translate that into the sensory aspects of the product. She has held various positions of increasing responsibility in R&D, consumer science and sensory at various CPG companies-namely Eurofins, Danone, General Mills and Unilever Home and Personal Care. Prior to joining Blue California, she led the Consumer and Sensory Research Team at Eurofins and consulted with many different companies on insight generation and technical sensory. Natasha holds a PhD in Food Science & Nutrition from the University of Maine. At Blue California/Sweegen, she leads the sensory and consumer insights team and started the program from ground up.
Q&A Moderator: Carol Raithatha, Member of SSG Events Working Group
Carol is the Director of Carol Raithatha Limited, as research consultancy specialising in sensory and consumer science and market research. Relevant for this webinar, Carol Raithatha Limited gets involved in many and diverse projects focusing on alternative ingredients and products. Carol is a longstanding member of the IFST Sensory Science Group.
Live Q&A: Carol Raithatha and Natasha Dsouza