Unlocking application potential
Free webinar
Today functional food and beverage manufacturers want to create healthier products but need an ingredient that can meet both nutritional, mouthfeel and taste requirements demanded by consumers. They face the formulation challenge of optimizing numerous product parameters to achieve a final product with the right texture, mouthfeel and flavor. Here, a ‘one size fits all‘ nutrient simply cannot deliver the solution.
At this on-demand webinar (presented at Positive Nutrition event in March 2021) Dr. Sara de Pelsmaeker from Rousselot will talk about the market trends and formulation challenges of functional foods and beverages, she will introduce Rousselot's latest hydrolyzed collagen portfolio developed to tackle these challenges by providing specific functional, nutritional and sensory properties. Discover Rousselot’s world-class application expertise and join us to unlock your application potential.
Dr. Sara De Pelsemaeker
Global Business Development Manager at Rousselot Health & Nutrition
Dr. Sara De Pelsmaeker graduated as a Bio-Engineer in Food Technology and Nutrition in 2009 at Ghent University. She obtained her Doctoral Degree in Applied Biological Sciences in 2016 at Ghent University with an expertise in sensory analysis. During her PhD at the department Agricultural Economics she gained extensive knowledge on business development and economics. She started her career at the Coca-Cola Company where she worked as sensory specialist EMEA and in R&D focusing on adult sparkling drinks.
Since 2018 she has joined Rousselot as a Product and Business Development Manager to support the Rousselot business in North-West Europe. Since 2021, she is focusing on the global business development of Rousselot Health & Nutrition segment. In her role, she works together with existing and potential customers to find the perfect solution for new collagen based launches.