Live webcast about Acacia Fiber during Food Matters Live 2021!
In : Company News | Posted on 02 February 2021

Food, health and nutrition are worth talking about! Join us during a live webcast on Fiber enrichment on March 9th, 2021.

Consumers want effective, safe and natural ingredients that help them live a healthy life.

Acacia fiber is an all-natural prebiotic fiber that is clean label and plant-based. This webcast will explore its high digestive tolerance, how it benefits digestive health and why it can help with the formulation of food and beverages.

Alland & Robert R&D Director Dr. Isabelle Jaouen will be a speaker.

The live webcast will take place on March 9th, 2021, at 12pm UTC.

About Dr.Isabelle Jaouen

Dr. Isabelle Jaouen is the Research & Development Director at Alland & Robert since 1992. She provides leadership and guidance for improving and advancing innovation and NPD at Alland & Robert. She oversees laboratory quality controls, and manages applied and fundamental research.

Dr. Isabelle Jaouen leads a team of 6 specialists working in the Alland & Robert physicochemical and microbiological laboratories and on a technological platform for customer training. She also manages the research & development partnerships with internationally recognized universities, including an ambitious collaborative program about acacia gum with the University of Montpellier (France). This program, launched by Alland & Robert, aims at developing scientific projects and fundamental research about natural gums and includes a team of 15 to 20 scientists.

Dr Isabelle Jaouen also provides her technical leadership and strong experience in the food and ingredient industry to Alland & Robert’s customers. She is considered an industry expert in the area of hydrocolloids, and has extensive technical knowledge of natural gums production and applications.

Prior to her work at Alland & Robert, Dr. Isabelle Jaouen has served for 5 years in flavor and ingredient industries in innovation and research and in quality control.

She is the holder of a PhD about food chemistry and an engineer in food science.

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