Discover the science and trends that drive innovation in the food industry.
Topics that will be covered include salt and sugar reduction in Asia Pacific as well as food and beverage trends.
In this webinar, our experts – Marilyn Dee, Head of Marketing Food Specialties in Greater Asia and Caroline Perreau, Global Nutrition & Health Research Manager will share valuable market insights and supporting studies on Roquette ingredients.
Healthy Aging with Roquette
Healthy aging and healthy eating are interconnected concerns in the Asia-Pacific region where there is a rising silver generation demography. Along with higher purchasing power and good access to quality health and social care, new needs arise for food innovation that cater to their specific needs. There is a growing emphasis on overall well-being and maintaining a good quality of life – enabling them to have the freedom to do what they want.
Roquette is well-positioned to meet these needs with a diverse portfolio of plant-based food ingredients that address key concerns such as cognition, immunity, and muscle health. Our ingredients are suitable for a range of food applications, making it easy for food manufacturers to create products that support healthy aging.
About the speakers
Marilyn Dee, Head of Marketing, Greater Asia, at Roquette
As the Head of Marketing for Greater Asia, Marilyn manages the marketing activities for core ingredients and protein at Roquette. She has over 20 years of marketing experience in the food industry, from B2C multinational CPG companies like Unilever and Kellogg and B2B flavours company. She also has an entrepreneurial spirit. At the age of 27, she has co-founded her own Italian gelato company in the Philippines which was cited as one of ‘top brands to watch out for’ in 2007. Marilyn holds bachelor’s degree in Legal management, a Master’s degree in Business Administration and also studied Digital Marketing at London Business School.
Caroline Perreau, Nutrition & Health Research Manager at Roquette
Caroline was trained in biology at Institute Agro Rennes-Angers and biotechnology at AgroParisTech. She joined Roquette in 2016 as a Nutrition and Health Lab Manager, working on the health effects of various Roquette products such as polyols, starch, fibers and proteins. Since 2021, she was appointed as Nutrition and Health Research Manager, focused on the demonstration and the valorization of the health benefits of fibers and proteins already on Roquette’s portfolio. Her research interests include from one hand dietary fiber, gut microbiota, gut health, blood-glucose management, satiety, immunity, gut-brain axis and in another hand plant-based protein, nutritional quality, sarcopenia, muscle protein synthesis and metabolic disorders.