IFT-Details and Pricing

Reducing Sugar Without Compromising Taste: Innovations in Formulation- On-Demand Webinar

Consumers haven’t soured on the low- and no-sugar trend. According to the most recent IFIC Food & Heath survey, more consumers aimed to limit their sugar consumption in 2024 than the previous year (66% up from 61% in 2023) in line with health and nutrition trends. Food and ingredient manufacturers are heeding the call, looking to reformulate or develop reduced and zero-sugar product lines at a record pace. In this webinar, you’ll hear from experts who combine scientific insights, practical formulation techniques, and marketing strategies designed to equip attendees with actionable knowledge to tackle sugar reduction challenges and hit the sweet spot of consumer appeal and functionality.

Meeting Details :

SPEAKERS

Lisa Sanders, PhD, RD
Owner and Principal Scientist, Cornerstone Nutrition, LLC

Lisa Sanders, PhD, RD, is owner and principal scientist at Cornerstone Nutrition, LLC and is a consulting nutrition scientist for IFT. Her expertise is in the translation of nutrition evidence to support science-based communications for multiple audiences, including scientists, health professionals, and consumers. Dr. Sanders has spent more than 15 years advancing evidence-based nutrition, including managing scientific research programs at Kellogg Company and Tate & Lyle. She earned her PhD and RD from Texas A&M University and has published more than 60 scientific papers, meeting abstracts, and book chapters. She is an active member of the American Society for Nutrition and the Institute of Food Technologists.

Christine Farkas, RSE, CRC
Certified Research Chef and Innovation Consultant
Crush Dynamics

Christine Farkas, RSE, CRC, is a Certified Research Chef and innovation consultant with Crush Dynamics. With more than 15 years’ experience in culinary innovation and product development, she specializes in plant-forward and alternative protein solutions for both CPG and foodservice. Christine has led cross-functional projects in categories ranging from soups and sauces to snacks and beverages, bringing together culinary research, technical expertise, and market insights. She is the co-creator and co-host of the Munching on Molecules podcast, exploring the intersection of culinary, food science, and technology, with leading voices in the industry. A true global explorer, Christine’s passion for travel fuels her curiosity and keeps her attuned to emerging food trends, culinary techniques, and food technologies around the world.

Renee Leber
Food Science and Technical Services Manager
Institute of Food Technologists

Renee Leber, food science and technical services manager at the Institute of Food Technologists (IFT), has over 10 years of product development experience working for Jeni’s Splendid Ice Creams, Freshway Foods, and US Foods before joining IFT. An expert in food additives and ingredients, Renee leads IFT’s Concierge Service, helping teams across the globe find solutions to everyday product development challenges. At IFT, Renee meets with R&D teams and provides ready-to-access research and resources allowing them to overcome hurdles like shelf life, reformulation, food quality and safety, and regulatory compliance.

SPEAKERS

Lisa Sanders, PhD, RD
Owner and Principal Scientist, Cornerstone Nutrition, LLC

Lisa Sanders, PhD, RD, is owner and principal scientist at Cornerstone Nutrition, LLC and is a consulting nutrition scientist for IFT. Her expertise is in the translation of nutrition evidence to support science-based communications for multiple audiences, including scientists, health professionals, and consumers. Dr. Sanders has spent more than 15 years advancing evidence-based nutrition, including managing scientific research programs at Kellogg Company and Tate & Lyle. She earned her PhD and RD from Texas A&M University and has published more than 60 scientific papers, meeting abstracts, and book chapters. She is an active member of the American Society for Nutrition and the Institute of Food Technologists.

Christine Farkas, RSE, CRC
Certified Research Chef and Innovation Consultant
Crush Dynamics

Christine Farkas, RSE, CRC, is a Certified Research Chef and innovation consultant with Crush Dynamics. With more than 15 years’ experience in culinary innovation and product development, she specializes in plant-forward and alternative protein solutions for both CPG and foodservice. Christine has led cross-functional projects in categories ranging from soups and sauces to snacks and beverages, bringing together culinary research, technical expertise, and market insights. She is the co-creator and co-host of the Munching on Molecules podcast, exploring the intersection of culinary, food science, and technology, with leading voices in the industry. A true global explorer, Christine’s passion for travel fuels her curiosity and keeps her attuned to emerging food trends, culinary techniques, and food technologies around the world.

Renee Leber
Food Science and Technical Services Manager
Institute of Food Technologists

Renee Leber, food science and technical services manager at the Institute of Food Technologists (IFT), has over 10 years of product development experience working for Jeni’s Splendid Ice Creams, Freshway Foods, and US Foods before joining IFT. An expert in food additives and ingredients, Renee leads IFT’s Concierge Service, helping teams across the globe find solutions to everyday product development challenges. At IFT, Renee meets with R&D teams and provides ready-to-access research and resources allowing them to overcome hurdles like shelf life, reformulation, food quality and safety, and regulatory compliance.

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