Partner Series—Sweet Talk: Trends and Opportunities for New Sweeteners

Available: On Demand

Watch Now

Posted February 15, 2011 in Webinar, Bakery / Cereal, Confectionery, Beverages, Dairy, Foodservice, Market Trends, Fruits / Vegetables, Sweeteners, Frozen / Refrigerated Foods, Flavor, Snack Foods, Healthy Foods

Speakers: Greg Horn, Senior Director, Sweeteners & Specialty Ingredients, WILD Flavors

Access to "Partner Series—Sweet Talk: Trends and Opportunities for New Sweeteners" is free, but you must be a registered member of Food Product Design to download this webinar. Please register below. There's no cost, and it takes only a few minutes.

If you have already registered with Food Product Design, please Sign In

E-mail

Create Password (max 10 alphanumeric chars)

Re-enter Password

First Name

Last Name

Company

Office Phone

Job Title

Other Job Title

Type of Business

Other Type of Business

Country

State

Food Product Design Partner Series

Are you looking to reduce the sugars and calories in your products without impacting flavor? Are you having trouble developing an affordable, customized product that satisfies both consumer and market demands? Would you like to stay ahead of the curve with an all-natural no-calorie sweetener? Well, grab a coffee, have a seat and join Greg Horn, Senior Director, Sweeteners & Health Ingredients - WILD Flavors, Inc., as he answers these questions and more pertaining to the use of stevia and other sweetening systems.

Speaker:

In the beverage industry for 25 years, Greg Horn has played key roles in product development, new worldwide launchs, managing technical services to support first time production runs, and ingredient research. For 5 years, Greg has been the Senior Director of Sweeteners & Specialty Ingredients at WILD Flavors, specializing in developing breakthrough ingredients and leads several international teams within WILD to strengthen the offerings of novel ingredients that solve customer issues. Previously, Greg worked for Pepsi Cola managing the development and national rollout of several new initiatives.

Greg is serving as the Vice Chairperson of the Non-Traditional Beverage Committee in the International Society of Beverage Technologists. He was a lecturer for ISBT’s Beverage Production Seminar as well as numerous other seminars to the beverage, sweetener, and functional food industries. He received his Master in Food Science from University of California-Davis, a Bachelor in Food Science from Rutgers University and a Master in Business from New York University.

Content developed and sponsored by:

Wild Flavors