How do shelf-stable products play a role in securing food access and a sustainable supply chain? What are the major obstacles impacting food safety and accessibility in shelf-stable products? How can technological advancements and innovations help to reduce food waste?
These are just some of the questions that will be addressed in FoodBev’s latest panel discussion, in collaboration with Tetra Pak. FoodBev’s Siân Yates is joined by four experts in a discussion about shelf-stable food and beverage products, covering important topics such as food waste, sustainability, quality, health and nutrition.
Bengt Eliasson, subcategory manager dairy ambient, Tetra Pak
Bengt Eliasson is subcategory manager of dairy ambient with global responsibility for the portfolio and application know-how within the dairy ambient category for Tetra Pak Processing Systems.
Bengt has been working at Tetra Pak for over 27 years, starting as a field service engineer in Packaging Solutions where he worked at customer sites for eight years, then taking a position as a technical product manager in Processing Solutions. Bengt has since then held several positions in the dairy category both in product management, development, sales and marketing.
In his current role, Bengt is responsible for the portfolio of lines and units for aseptic dairy processing lines as well as the technological know-how within the subcategory.
Greg Clayton, head of market strategy and understanding service line, Ipsos
Greg heads up Ipsos MORI’s market strategy and understanding service line, which is entrusted by clients to keep a finger on the pulse of changing market dynamics, evolving demographic attitudes, consumer and shopper behaviours, and more. Prior to working at Ipsos, Greg spent the best part of 10 years leading Kadence International’s business, firstly in Singapore and then in the UK and globally.
Having supported many clients with their sustainability agendas over the years (in sectors ranging from aviation to nicotine and food and beverage to technology), Greg takes a broad view of what ‘sustainability represents in the business world, and as such keeps up to date with the latest developments around consumers’ dietary concerns and how technology can improve access to good nutrition and less waste along the supply chain.
Renuka Pawar, food technologist, shelf life and sensory expert (Mumbai, India)
Renuka is an experienced food tech professional in the shelf life and sensory evaluation of food and beverages. Well-versed in quality monitoring and total quality management, she has also provided solutions and guided emerging and experienced FBOs for developing products in India and abroad.
Backed by strong credentials, including a Bachelor’s in Horticulture and a Master’s in Food Science and Technology, she also has trained 50+ entrepreneurs and agriculturists for their upcoming food businesses. She is also a research associate and has been guiding students through their projects in NPD/ R&D and shelf life.
She focuses on upcoming challenges required to improve the shelf life of food and beverages to meet the goal of the products demand and need in the market for the society. Her practical ability and accuracy in communication have helped her to enhance her knowledge and skills.
Neil Shackleton, founder of Medoola
Neil Shackleton is the founder of Medoola, a sustainable packaging, retail and supply chain consultancy based in the UK. Medoola’s sustainable system model, PEP – Process, Equities, Planet (TM) drives sustainability, innovation and optimisation together harnessing real business value.
With over 25 years of experience working on a myriad of projects around the world, Neil challenges brand owners and retailers alike to reassess packaging and supply chain thinking, from design to end of life to drive sustainable strategy.
A Fellow of the Packaging Society (IOMMM3), Neil has a true passion for packaging that is prevalent in his work with many leading brands.
© FoodBev Media Ltd 2021
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