Formulating with Allulose to Reduce Sugar and Calories Across Dairy Applications
February 10, 2020 | 1:00 - 2:00 p.m. ET
As consumers become increasingly health conscious, the need to reduce sugar and calories becomes more prominent, however consumers also expect great taste and texture. New sweeteners like allulose can provide nutritional and functional benefits by improving taste, texture and calorie content. During this webinar, Tate & Lyle experts will discuss allulose as an ingredient, consumer perceptions, and the regulatory landscape for labeling this novel sweetener. Additionally, this webinar will discuss how to best formulate with allulose across various dairy and dairy alternative applications.
Mark G. Robert
NOAM Director of Dairy Innovation
Tate & Lyle
Mark G. Robert is NOAM Director of Dairy Innovation at Tate & Lyle. He has been with Tate & Lyle for 12 years. In this capacity, he is responsible for overseeing research & development, applications, and technical services related to the dairy category in North America. This includes development of strategic platform of Tate & Lyle products for the dairy industry and overseeing technical service to NOAM dairy customers. Mark previously held positions of Director of Technical Sales and New Product Development Manager at Tate & Lyle.
Prior to joining Tate & Lyle, Mark was Director of R&D and Quality at Elgin Dairy Foods. He began his career at Elgin Dairy Foods, and worked there for 19 years, holding a variety of positions in R&D and quality control.
Mark holds a Bachelor of Science degree from University of Illinois and a Masters of Science from University of Illinois.
Susan M. Potter, Ph.D.
Director of Regulatory and Scientific Affairs
Tate & Lyle
Susan M. Potter is the Director of Regulatory and Scientific Affairs at Tate & Lyle. In this capacity, she is responsible for regulatory aspects of new and existing products globally. This includes the entire span of new product approval to ongoing compliance with existing regulations. Her primary focus now is on the sweetener platform at Tate & Lyle. Prior to this, Dr. Potter was Global Director of Health and Nutrition at Solae, LLC – A DuPont Company. She also serves as an Adjunct Professor of Nutrition for the Department of Food Science and Human Nutrition at the University of Illinois at Urbana/Champaign and previously for the Department of Comparative Medicine at Wake Forest University.
Dr. Potter has provided strategic direction in relation to regulatory standards of health claims, worldwide. She also led the efforts for the U.S. FDA labeling exemption for allulose.
Dr. Potter holds a Bachelor of Science degree from Colorado State University, a Master of Science degree from the University of Nebraska-Lincoln, and a Ph.D. in human nutrition from the University of Nebraska-Lincoln. She also completed a clinical dietetic internship at Emory University and was a Registered Dietitian for 33 years.