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The Department of Food Science and Nutrition presents its fall 2024 seminar series featuring Kaavya Rathnakumar, senior scientist at Balchem Human Nutrition and Health, who will present “Product Development Insights: Overview on Ice Cream Processing and Custom Ingredient Application to Elevate Consumer Experience.” This seminar will take place on Thursday, September 26, 2024, from 12:45–1:45 p.m. over Zoom.

Abstract

Product development insights provide an overall understanding of product development process in food industry (theories and practices). It helps to understand the roles of different functions within an organization to ensure successful development and launch of new product development and to give a broader perspective on the success of new products (technical and business success).

Ice cream and novelties continue to have a strong standing with consumers looking for enjoyment and pleasure. Creating modest distinctions to familiar flavors keeps consumers engaged and provides new purchase opportunities. To elevate consumer experience, custom ingredients can play a significant role. Incorporating culturally significant flavors and focusing on sensory appeal ensures a multi-sensory experience, balancing taste, texture, and visual appeal. Storytelling, through highlighting ingredient origins or flavor inspirations, deepens consumer connection. By integrating these strategies, manufacturers can create ice cream products that stand out in a competitive market, offering a unique and satisfying experience that goes beyond just taste. Enhancing sensory appeal, offering personalized options, and emphasizing sustainability are key strategies for standing out in a competitive market. By focusing on these aspects, ice cream makers can create unique products that resonate with consumers, driving brand loyalty and market differentiation.

Biography

Kaavya Rathnakumar is a senior scientist at Balchem Human Nutrition and Health in St. Louis. Previously, she was an innovation scientist at Beyond Meat in Los Angeles, and a postdoctoral research associate/director at the Frozen Dessert Center in the Department of Food Science at the University of Wisconsin—Madison. Her expertise includes waste byproduct utilization using nonthermal and sustainable techniques, product and process development, ingredient formulations for dairy and non-dairy frozen desserts and beverages, plant-based meat analogs, strategic long-term innovation in dairy and plant-based proteins, milk lipids and phospholipids, structured fats, and emulsions through novel process engineering techniques. She is a member of various associations, including the Institute of Food Technologists, the American Association of Agricultural and Biological Engineers, the American Dairy Science Association, and the American Oil and Chemists’ Society. She has received nine international research awards, including the prestigious John Brandt Award from Land O’Lakes, Midwest Dairy and the Women in Engineering Award from the American Association of Agricultural and Biological Engineers in 2022. She has published more than 27 peer-reviewed articles, 10 book chapters, and four books. She has presented at more than 40+ conferences. She is also a special editor for the Journal of Food Quality and Journal of Food Measurements. She is also a grant reviewer for the United States Department of Agriculture (USDA-NIFA, AMS and FMPP). Rathnakumar earned her Ph.D. in Dairy and Food Science at South Dakota State University; her Master of Engineering in Food Engineering and Bioprocess Technology at the Asian Institute of Technology, Thailand; and her bachelor’s in food processing engineering at the Indian Institute of Food Processing Technology, India (now called NIFTEM-T).