Fermenting demand: Understanding perceptions around ingredient technology, health and sustainability – webinar

Dive into market research indicating demand for fermentation and sustainable food production and explore how technology is driving this intersectionality to support innovative product appeal.

June 7, 2023

2 Min Read
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Advances in food technology are opening new avenues for ingredient development, but are consumers ready? 

In this webinar, we’ll preview new, proprietary research offering key insights into consumer mindsets around technologies like precision-fermentation-sourced ingredients. You’ll learn which consumer segments are most open to food ingredients sourced in innovative ways, plus see how technology, health and sustainability intersect. 

We’ll zero in on the sweetener space for a deep dive into consumer preferences around ingredients and claims, then cap off the presentation with a discussion around sustainability. You’ll walk away with a clearer picture of how food technology advances are addressing consumers’ biggest unmet needs – which you can use as a forward-looking resource for solving complex challenges as you innovate in the market.

Key touch points:

  •  Preview new research revealing consumer attitudes toward food innovation.

  •  Understand consumer perceptions specific to precision-fermentation-sourced ingredients.

  • Explore the intersections of technology, health and sustainability to leverage these insights and boost your products’ appeal.


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Karen Raterman
Associate Director, Content Marketing, Informa Markets


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Mark Fahlin
Business Development Manager, dairy, plant-based, meat alternatives, Cargill

Mark Fahlin is a Business Development Manager for Cargill and a frequent speaker at industry events. For over fifteen years, he has supported innovation here in the U.S. and abroad, including half-dozen international assignments that included stints in Thailand, Micronesia and the United Kingdom. Mark is currently based at Cargill’s world headquarters in the Minneapolis area, where he leads the company’s dairy, plant-based and meat alternatives development efforts. Prior to joining Cargill, Mark worked for Royal DSM as the Global Marketing Lead for the company’s cultures, enzymes and probiotics line. His previous experience includes roles in Marketing and General Management for General Mills and Häagen-Dazs.

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Carla Saunders
Senior Marketing Manager, NA Commercial Manager high intensity sweetener portfolio, Cargill

Carla Saunders is a Senior Marketing Manager and North American Commercial Manager for Cargill’s high intensity sweetener portfolio. Throughout her 20-year marketing career, she has focused on building brands and leading teams for major multinational companies across multiple brands and categories. At Cargill, she draws on that experience to help customers identify trends and foster innovation in the beverage and alcohol space. Most recently, she played a pivotal role in the company’s stevia sweetener development and its application across food and beverage segments. Saunders earned her master’s degree in business administration from the University of Minnesota’s Carlson School of Management.

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