Susan Mayer

2017 Sweetener Systems Conference


Susan Mayer RTI InternationalPresentation: An Innovative Approach to Sugar Reduction

Speaker: Susan Mayer, MSc, CFS, is an Innovation Advisor, RTI International

Susan Mayer, MSc, CFS, is an Innovation Advisor with RTI International, a research institute based in North Carolina.  As the Lead for the Food & Agriculture Practice, Sue works on projects and challenges across the innovation process for food, agriculture, and consumer goods clients.
Prior to RTI, Sue managed several R&D functions in food companies, including product development, sensory evaluation, and quality systems.  Her product experience includes prepared foods, frozen entrees, soups, sauces, bakery, and meats.
Sue is an adjunct professor in food science and related topics, and has taught at Rutgers University, Temple University, and Drexel University.  She holds Bachelor’s and Master’s of Science degrees in Food Science from the University of Maryland, College Park, and is a Certified Food Scientist.

About RTI Innovation Advisors:

RTI is an independent, nonprofit institute that provides research, development, and technical services to government and commercial clients worldwide.  Our mission is to improve the human condition by turning knowledge into practice.   Innovation Advisors at RTI have a 50-year record of success across the entire innovation life cycle, working as problem solvers and trusted partners to our clients ranging from global corporations, to federal agencies, to universities, and entrepreneurial manufacturers.

2017 Sweetener Systems Conference Presentation:
An Innovative Approach to Sugar Reduction

Product developers know that sugar is so much more than sweet, and replacing it is so much more than a formula substitution. So, while consumers love your product, how do you make something they would love even more because it had less sugar? This presentation will look at a framework to re-think product design and how developers can work with their full project team to define what is truly the challenge. It will then bring the framework to life with examples of sugar reduction approaches in a variety of foods.


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