Philippe-Rousset

2020 Clean Label Conference

Part 2 of the 2020 Super Summit

 

2020 Clean Label Conference Speaker

Presentation: Successes and Challenges of Clean Label in Food and Beverage: An Industry Perspective

Speaker:  Philippe Rousset, PhD, White Coffee and Creamers Technology Lead, Global Clean Label Strategic Network Leader, Nestlé Product Technology Center Beverage, Orbe, Switzerland

Philippe Rousset is an accomplished leader in Innovation & Technology with over 20 years of experience in the Food and Beverage Industry. He has worked for Nestle R&D in several food categories, mainly liquid and powder beverages, dairy products, confectionery, culinary and ice cream. Currently he is leading Science and Technology for the White Cup Coffee category, preparing future innovation in this area.

In addition, clean label is really his passion. In complement to his current role, he has established and led for 4 years a global R&D clean label network inside his company to drive the innovation effort in this area. Recently, he organized a hot topic session on “Clean Label Ingredients and Processes for Food and Beverages” in the 2017 AOCS Annual Meeting.

His education includes a Master degree in Physico-chemistry (Ecole supérieure de Physique et de Chimie industrielles, Paris) and a PhD Thesis in Material Sciences, (Ecole polytechnique fédérale de Lausanne).

 

2020 Clean Label Conference

Successes and Challenges of Clean Label in Food and Beverage: An Industry Perspective

Clean label products are a trend that show no sign of fading. Consumers require increased transparency in what they buy, which is a very reasonable demand. As the food industry responds, the complexity of the challenge appears, especially when the entire food portfolio is considered. First, consumers are not uniform in what they want: cleaner labels might not be systematically their primary demand. Secondly, clean label implementation must not come at the expense of changed sensory profiles in existing products. Additionally, any changes must be true to the product and the brand. Generally, success is easier for innovation, with clean-by-design new product than for product reformulations. This presentation will explore these different aspects, looking at recent challenges and successes.

gff_ads_pos1 gff_ads_pos2 gff_ads_pos3


Copyright© Global Food Forums®, Inc 2018 / all rights reserved